SIT50422 Diploma of Hospitality Management

Exceptional teaching, outstanding facilities, and wide-ranging academic and welfare support services are central to Global College Australasia’s educational philosophy.
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SIT50422 Diploma of Hospitality Management

CRICOS Course Code: 110386F

Description

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. You will learn to 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 specialisation in accommodation services, cookery, food and beverage and gaming.

Learning includes training in a classroom and learning at home.

  • 20 hours face-to-face training and assessment weekly at 176 Wellington St and 21 Moore St East  Perth 6004
  • 10 hours self-study weekly
  • 36 complete service periods which is achieved at the work placement and is completed in study periods 2, 3 & 4 only. The work placement exposes students to practical training in a real workplace. Students will need to take public transport to reach these facilities.

Tags: Diploma of Hospitality Management, Diploma of Hospitality Management courses, Diploma of Hospitality Management perth, Diploma of Hospitality Management australia

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Course Content

UNIT CODE UNIT TITLE TYPE
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
SITHCCC043 Work effectively as a cook 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, egg 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
SITHCCC036* Prepare meat dishes ELECTIVE
SITHCCC037*  Prepare seafood dishes ELECTIVE
SITHCCC038* Produce and serve food for buffets ELECTIVE
SITHCCC041* Produce cakes, pastries and breads ELECTIVE
SITHKOP012* Develop recipes for special dietary requirements ELECTIVE
SITHPAT016*  Produce desserts ELECTIVE
SITXWHS008 Establish and maintain a work health and safety system ELECTIVE

Global College Australasia offers the above qualification as a commercial cookery/ pateisserie pathway ONLY.

IMPORTANT NOTE

SITHCCC043 Work effectively as a cook
Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:safely and hygienically prepare, cook and serve menu items for a minimum of 48 complete service periods in a commercial kitchen, that cover a combination of:
breakfast
dinner
lunch
during the above service periods, prepare, cook and present items for at least two of the following different menu styles:
à la carte
set menu
buffet
cyclical
during the above service periods, prepare, cook and serve items from the following food types that meet industry and organisational quality requirements:
appetisers and salads
fish and shellfish
hot and cold desserts
meat, poultry and game
stocks, sauces and soups
vegetables, fruit, eggs and farinaceous products
during the above service periods:
multi-task and integrate technical and other skills to respond to multiple demands simultaneously
work professionally as part of a team and coordinate team activities in line with kitchen roles and responsibilities, and organisational requirements
respond to special customer requests and dietary requirements
prepare, plate and present dishes within the typical time constraints of a commercial kitchen.
female-manager-standing-with-file-in-hotel-2021-08-28-17-17-40-utc

SIT50422 Diploma of Hospitality Management

CRICOS Course Code: 110386F

Description

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. You will learn to 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 specialisation in accommodation services, cookery, food and beverage and gaming.

Learning includes training in a classroom and learning at home.

  • 20 hours face-to-face training and assessment weekly at 176 Wellington St and 21 Moore St East  Perth 6004
  • 10 hours self-study weekly
  • 36 complete service periods which is achieved at the work placement and is completed in study periods 2, 3 & 4 only. The work placement exposes students to practical training in a real workplace. Students will need to take public transport to reach these facilities.

Tags: Diploma of Hospitality Management, Diploma of Hospitality Management courses, Diploma of Hospitality Management perth, Diploma of Hospitality Management australia

chef

Entry Requirements

  • Must be 18 years old or above
  • GCA entry test upon enrolment of 1st course
  • Successful completion of SIT30821 Certificate III in Commercial Cookery
    + SIT40521 Certificate IV in Kitchen Management or equivalent.
  • IELTS 5.5 or equivalent

Course Fees

  • Application Fee $230.00 AUD
  • Resources Fee $390.00 AUD
  • Tuition Fee       $5,490 AUD

CRICOS Course Code

110386F

Duration

The total duration for the course is 26 weeks (20 study weeks + 6 weeks holidays).

Intake Dates

January
April
July
September

Please note that overseas health cover (OSHC) is compulsory for students on a student visa. We can assist you in obtaining this health cover through Bupa or many other providers.

All fees quoted are in Australian Dollars (AUD). Payments are made in instalments.