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SIT50422
Diploma of
Hospitality
Management

SIT50422
Diploma of Hospitality Management

CRICOS CODE 113129K

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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 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 requires students to demonstrate a capacity to undertake study at this level to ensure appropriate learning opportunity, and has set the entry requirements for this course as:

  • 18 years of age or over
  • Completed SIT40521 Certificate IV in Kitchen Management qualification; and
  • Have an IELTS academic score of 6.0 or equivalent; and 
  • Campbell Institute conducts an entry interview and/or language, literacy, and numeracy assessment with 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 & FEES

Course duration: The SIT50422 Diploma of Hospitality Management program is delivered over a period of 26 weeks. 

NOTE: The length of time to complete this qualification will be reduced if the student has completed the SIT40521 Certificate IV in Kitchen Management.

Course fees: The estimated total course cost is $12,000, comprised of $10,500 in tuition fees, and $1,500 in non tuition fees

Mode of Delivery

Course delivery follows a blended learning approach, comprised of face to face and online course delivery

Classroom training is a structured learning program, delivered through face to face trainer led sessions conducted in a classroom setting.
Online learning is facilitated through the Campbell Institute online learning platform, hosted on zoom or equivalent.
Students will require access to a computer and internet in order to complete training and assessment requirements of this course.

Attendance
All enrolled students are required to attend classes for 20 scheduled course contact hours per week.

Delivery Location:
Parramatta campus, 43-45 Marion St, Parramatta, NSW 2150
Granville campus, 16-20 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
SITHKOP010 Plan and cost recipes 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 academics@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 academics@campbellinstitute.edu.au.