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Home >SIT50422 DIPLOMA OF HOSPITALITY MANAGEMENT
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.
Course Name: DIPLOMA OF HOSPITALITY MANAGEMENT
VET National Code: SIT50422
CRICOS CODE: 111654E
The entry requirements to get into this course are as below:
International students must demonstrate English language proficiency with minimum score of:
IELTS overall band of 6.0 (Academic), or
PTE (Pearson Test of English) 46; or equivalent.
Level 5, 440 Elizabeth St, MELBOURNE, VIC 3000
73-81 Murray St, Hobart, Tasmania 7000
admissions@melmc.edu.au
+61 39 9997401
Prior to the commencement of the course, all students are required to undertake a language, literacy and numeracy (LLN) test mapped at Australian Core Skills Framework and required to attain score at ACSF Level.
Learning skills: | 4 |
Reading skills: | 3 |
Writing skills | 3 |
Oral communication skills | 4 |
Numeracy skills | 3 |
The qualification is delivered over 104 weeks comprising of:
13 weeks for Work placement (192 hours)
Students are required to attend 20 hours of classroom training per week.
Homework is expected to be approximately 10 hours a week.
The training and assessment schedule shows the weeks during which training is delivered and assessment conducted for each unit.
Unit of Competency
The unit codes marked with an asterisk (*) indicates prerequisite units.
Code | Title | Core or 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 |
|
BSBCMM411 | Make a presentation | Elective |
|
BSBOPS502 | Manage business operational plans | Elective |
|
BSBSUS511 | Develop workplace policies and procedures for sustainability | Elective |
|
BSBTEC301 | Design and produce business documents | Elective |
|
BSBTWK401 | Build and maintain business relationships | Elective |
|
SITHCCC027* | Prepare dishes using basic methods of cookery | Elective |
|
SITHCCC035* | Prepare poultry dishes | Elective |
|
SITHCCC036* | Prepare meat dishes | Elective |
|
SITHCCC037* | Prepare seafood dishes | Elective |
|
SITHCCC040 | Prepare and serve cheese | Elective |
|
ITHCCC041* | Produce cakes, pastries and breads | Elective |
|
SITHCCC043* | Work effectively as a cook | Elective |
|
SITHKOP013* | Plan cooking operations | Elective |
|
SITHKOP015* | Design and cost menus | Elective |
|
Students are required to complete 192 hours of work placement as part of the qualification.
Students will commence their work placement in term 8
A face-to-face training mode is employed for this qualification. All classroom-based training will take place at the Melbourne Metro College training facilities.
The structured supervised self-study component of this course amounts to 4 hours a week. Students are provided with access to self-study guide for completion of a range of activities. The estimated time to complete activities is documented in the guide for each unit. This is a mandatory component of a student’s study and student’s attendance and participation will be monitored.
• Prior to the enrolment and at enrolment, students are made aware of the availability of Credit Transfer (CT) and Recognition of Prior Learning (RPL).
• Students are required to apply for CT of any relevant units and may also apply for RPL prior to course commencement.
• Students must show evidence that can be verified such as a statement of results for credit transfer to be granted.
Students are provided with:
• Student Assessment Booklet
• Other documents specific to the workplace simulation task requirements
Students who complete this course may wish to continue their education into a range of Advanced Diploma qualifications, such as the SIT60322 Advanced Diploma of Hospitality Management.
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