SIT50422
Diploma of
Hospitality
Management
SIT50422
Diploma of Hospitality Management
CRICOS CODE 107142H
COURSE OVERVIEW
This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.
This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
The latest release of the qualification and packaging rules can be found at the following link:
https://training.gov.au/Training/Details/SIT50422
Entry Requirements
Campbell Institute entry requirements for SIT50422 Diploma of Hospitality Management is completion of SIT40521 Certificate IV in Kitchen Management within the past 2 years and should be able to demonstrate relevant vocational experience including working in a commercial hospitality workplace.
Student must be:
- 18 years of age or over
- Completed year 12 or equivalent, OR Certificate III qualification or equivalent or above
- Have an IELTS academic score of 5.5 or equivalent (test must have been taken no more than 2 years ago) OR Educated for 5 years in an English-speaking country; OR Successful completion of at least 6 months of a Certificate IV level course or above in an Australian education institution; OR Successful completion of English Language Placement Test
- NOTE: Campbell Institute also conducts an entry interview with all prospective students to confirm their details and ensure that the course selected is the most appropriate for their needs.
IMPORTANT: This course is not suitable for persons unable to handle meat, seafood, poultry or dairy. Campbell Institute cannot guarantee that kitchen facilities are free from potential allergens, including airborne particles of potential allergens. Accordingly, this course may not be suitable for people with severe allergies, including nut allergies. Please note that all students must complete all of the units of competency to attain this qualification.
Duration
The SIT50422 Diploma of Hospitality Management program is delivered over a period of 52 weeks.
The length of time to complete this qualification may vary depending upon how long a student takes to reach the required competency level.
Mode of Delivery
This course is conducted with a blended learning model that includes face-to-face learning in classrooms and online delivery.
Trainer led: Blended training 75% Face-to- Face and 25% Online.
Face-to-face: Trainer led sessions in a classroom setting combined with in-class experiential activities
Online: Moodle based Assessment Tasks.
Delivery Location: Parramatta campus (43-45 Marion St, Parramatta NSW, 2150)
Some units may be delivered from the Granville campus (16 Good St, Granville NSW 2142)
Pathways
Career
Job roles and titles relevant to this qualification may differ between industry sectors but may include work in hospitality settings such as restaurants, hotels, motels, clubs, pubs, cafes and coffee shops. Possible careers opportunities may including:
- Function or banquet manager
- Catering operations manager
- Restaurant manager
- Café manager
- Kitchen manager
- Bar manager
- Club manager
- Gaming manager
- Executive housekeeper
- Motel/hotel/resort manager
- Front office manager
Learning
Learners who successfully complete this qualification may be eligible to apply for further studies, including and not limited to, SIT60322 Advanced Diploma of Hospitality Management (this qualification is not currently offered by Campbell Institute).
Course Structure
To attain this qualification, 28 units of competency must be successfully completed (11 core units and 17 elective units)
| Unit Code | Unit Name | Core/Elective |
| SITXCCS015 | Enhance customer service experiences | Core |
| SITXCCS016 | Develop and manage quality customer service practices | Core |
| SITXCOM010 | Manage conflict | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXFIN010 | Prepare and monitor budgets | Core |
| SITXGLC002 | Identify and manage legal risks and comply with law | Core |
| SITXHRM008 | Roster staff | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXMGT005 | Establish and conduct business relationships | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITXFSA005 | Use hygienic practices for food safety | Elective |
| SITHKOP013 | Plan cooking operations | Elective |
| SITHCCC023 | Use food preparation equipment | Elective |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Elective |
| SITHCCC028 | Prepare appetisers and salads | Elective |
| SITHCCC029 | Prepare stocks, sauces and soups | Elective |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Elective |
| SITHCCC031 | Prepare vegetarian and vegan dishes | Elective |
| SITHCCC032 | Produce cook-chill and cook-freeze foods | Elective |
| SITHCCC035 | Prepare poultry dishes | Elective |
| SITHCCC037 | Prepare seafood dishes | Elective |
| SITXFSA006 | Participate in safe food handling practices | Elective |
| SITXINV006 | Receive, store and maintain stock | Elective |
| SITHKOP015 | Design and cost menus | Elective |
| BSBTEC301 | Design and produce business documents | Elective |
| SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
| SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
IMPORTANT NOTE: This course is not suitable for persons unable to handle meat, seafood, poultry or dairy. Campbell Institute cannot guarantee that kitchen facilities are free from potential allergens, including airborne particles of potential allergens. Accordingly, this course may not be suitable for people with severe allergies, including nut allergies. Please note that all students must complete all of the units of competency required.
Qualification outcome
As a registered training organisation (RTO), Campbell Institute operates within the Vocational Education and Training Quality Framework (VETQF) and the Australian Qualifications Framework (AQF) delivering nationally recognised qualifications and Units of Competency.
Students who have met the course completion criteria by achieving competency in all the units of the course as stipulated in the Training Package will receive a Certification for the qualification SIT50422 Diploma of Hospitality Management. Students who do not successfully complete the qualification will be issued with a Statement of Attainment listing all units that have been deemed competent.
Skills recognition
Credit Transfer
Campbell Institute as a Registered Training Organisation recognises the Australian Qualifications Framework qualifications and Statement of Attainments issued by any other Australian Registered Training Organisation.
Students are encouraged to submit any requests for credit from previous studies at the time of enrolment, to ensure they are not enrolling in units they may not need to undertake.
In order to apply for credit transfer from units completed at another training organisation, you will need to complete a Credit Transfer Application Form available from any campus.
Your completed Credit Transfer Application Form together with attached documentary evidence (certified copy of Qualification/Statement of Attainment) to support your request for credit transfer should be submitted directly to the campus either in person or by email at info@campbellinstitute.edu.au. There are no fees attached to Credit Transfers. Requests without documentary evidence will not be processed and will be returned to students. For further information, please refer to the International Student Handbook.
Recognition of Prior Learning (RPL)
RPL is the acknowledgement of a person’s skills and knowledge acquired through previous training, work, or life experience, which may be used to grant status or credit in a subject regardless of how and where they were attained, including overseas. This can include skills from:
- Previous study including courses at another Registered Training Organisation (RTO) or college, through adult education classes or training programs at work;
- Work experience (including both work that is paid and unpaid); and/or
- Life experience (for example leisure pursuits or voluntary work).
RPL is a form of assessment. It is used to determine whether a person has acquired, through formal or informal learning, the skills and experience consistent with the stated competency standards that comprise a qualification. RPL is not time referenced, so there are no parameters on how or when the skills are acquired. However, the skills that have been acquired through life experience, etc., must be current and must match the elements and performance criteria contained in the individual unit.
Students seeking RPL should indicate this at the time of enrolment. For further information please refer to the International Student Guide or contact Campbell Institute at info@campbellinstitute.edu.au.