SIT50422 – Diploma of Hospitality Management
CRICOS Course Code: 110255F
SIT50422 – Diploma of Hospitality Management
COURSE DESCRIPTION
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 specialization in accommodation services, cookery, food and beverage, and gaming.
Requirements
- Twenty-eight (28) units including eleven (11) core units and seventeen (17) elective units are required for the award of the SIT50422 Diploma of Hospitality Management.
The 28 units that must be completed include:
- 11 core units
- 17 elective units, consisting of:
- 1 unit from Group A
- 1 unit from Group B
- 11 units from Group C
- 4 units from Group C, Group D, elsewhere in the SIT Training
Package, or any other current Training Package or accredited
course.
- Units have been selected in accordance with the packaging rules and are relevant to the work outcome, local industry requirements, and qualification level.
- The latest release of the qualification and packaging rules can be found at the following link: https://training.gov.au/Training/Details/SIT50422
Overseas Students with significant prior work experience or equivalent qualification can apply for course credits during the Enrolment process. You can provide information regarding course credits by completing our Enrolment Form. Application for course credits will be assessed and your subsequent course duration & fee will be adjusted in the Student offer.
Students are to provide their USI number beofe Novus Education can issue them any AQF Certification. We can help the student to create their USI the student needs any help.
- Extra classes are afforded as per the need identified.
- Trainer / assessor contact via email, Zoom, in person & phone.
- 2 free assessment attempts
- Reasonable adjustments in training & assessment.
- Staff having ongoing conversations with the student to stayabreast in course progress.
- Helpful conversations with the student
Students gaining a competent result for 12 units of competency will receive AQF Certification for the nationally recognised qualification.
SIT50422 – Diploma of Hospitality Management
Students completing less than 12 units of competency will receive a statement of attainment.
All individuals who have completed the units of this Qulification from other nationally recognised training provider will receive credit transfer (CT} for the previously completed unit(s) of competency. CT has no fee.
Overseas Students with significant prior work experience or equivalent qualification can apply for course credits during the Enrolment process. You can provide information regarding course credits by completing our Enrolment Form. Application for course credits will be assessed and your subsequent course duration & fee will be adjusted in the Student offer.
ADMISSION CRITERIA
Minimum 18 years
Potential overseas students will need to have language, literacy and numeracy which allows them to complete the qualification within specified time frame.
Indicative entry level LLN as per Australian Core Skills Framework (ACSF):
-
- Learning (2+ out 5)
- Reading (2 out 5)
- Writing (2 out 5)
- Oral Communication (2 out 5)
- Numeracy (1 out 5)
Novus Education accepts the below listed English proficiency tests. Student score will be mapped with the required ACSF criteria and the overseas student will be informed during enrolment interview whether the requirements are satisfied. If the requirements are not satisfied, the overseas student will be asked to work on LLN skills and apply at a later stage.
-
-
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- Cambridge English Scale
- Pearson Test of English (PTE) Academic
- CAE grade
- Cambridge English Advanced (CAE)
- IELTS
- TOEFL
- TOEIC
- EIKEN
- CISL SF
- CISL SF
- CISL SD
- CEFR
-
-
ENROLMENT ASSESSMENT
Novus Education assesses students prior to enrolling them. The enrolment assessment aims to ensure that the potential overseas student is a genuine student and meets all admission requirements of Novus Education. Novus Education follows a process for assessing whether the overseas student’s English language proficiency, educational qualifications or workexperience is sufficient to enable them to enter the course. Our friendly enrolment staff will assess your information provided via enrolment form and interview along with your supporting documentation. After enrolment is assessed, succesful students will receive a Student Offer.
The further study pathways available to students who undertake this qualification:
-
SIT60322 – Advanced Diploma of Hospitality Management
Our graduates go onto roles like: Banquet or function manager, Bar manager, Café manager, Chef de cuisine, Chef patissier, Club manager, Executive housekeeper, Front office manager, Gaming manager, Kitchen manager, Motel manager, Restaurant manager and Sous chef.
Each learner will need to bring their own laptop equipped with softwares, Microsoft Office Word, Excel and Power-Point. However, Novus Education will give each student one Textbook on the first day during orientation.
QUALIFICATION STRCUTURE
11 Core Units + 17 Elective Units = 28 Units of Competency must be completed and deemed competent to be awarded with SIT50422 Diploma of Hospitality Management
This unit describes the performance outcomes, skills and knowledge required to provide professional and personalized customer service experiences. It requires the ability to determine and meet customer preferences, develop customer relationships, respond to difficult service situations, and take responsibility for resolving complaints.
The unit applies to those who deal directly with customers on a daily basis and who operate independently or with limited guidance from others. It includes senior frontline sales personnel, supervisors, and managers who use discretion and judgment to provide quality customer service experiences.
This unit describes the performance outcomes, skills and knowledge required to develop, monitor and adjust customer service practices. It requires the ability to consult with colleagues and customers, develop policies and procedures for quality service provision, and manage the delivery of customer service.
The unit applies to senior managers who operate independently, have responsibility for others and are responsible for making a range of operational and strategic decisions.
This includes individuals working in a range of tourism, travel, hospitality and event contexts and to any small, medium or large organisation.
The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
This unit describes the performance outcomes, skills, and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions. It does not cover formal negotiation, counseling, or mediation.
The unit applies to all tourism, travel, hospitality, and event sectors.
The unit applies mainly to senior operational personnel, supervisors, and managers who operate with some level of independence and use discretion and judgment to resolve conflicts.
The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards, and industry codes of practice.
This unit describes the performance outcomes, skills, and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations.
The skills and knowledge for budget development are covered in SITXFIN010 Prepare and monitor budgets.
This unit applies to all tourism, travel, hospitality, and event sectors. The budget may be for an entire organization, for a department, or for a particular project or activity. It applies to those people who operate independently or with limited guidance from others. This includes supervisors and departmental managers.
The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards, and industry codes of practice.
This unit describes the performance outcomes, skills and knowledge required to analyse financial and other business information to prepare and monitor budgets. It requires the ability to draft and negotiate budgets, identify deviations, and manage the delivery of successful budgetary performance.
The unit applies to all tourism, travel, hospitality and event sectors. The budget may be for an entire organisation, for a department or for a particular project or activity.
It applies to senior personnel who operate independently or with limited guidance from others and who are responsible for making a range of financial management decisions.
The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
This unit describes the performance outcomes, skills, and knowledge required to identify and manage legal risks and comply with laws applicable to specific business operations. It requires the ability to identify legal risks, access and interpret regulatory information, and determine the action required to manage legal risks and comply with applicable laws.
The unit applies to legal issues arising in day-to-day business operations in all tourism, travel, hospitality, and event sectors.
It applies to senior personnel who operate with limited guidance from others and who are responsible for making a range of operational business and legal risk management decisions.
The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards, and industry codes of practice.
This unit describes the performance outcomes, skills and knowledge required to develop, administer and communicate staff rosters. It requires the ability to plan rosters according to industrial provisions, operational efficiency requirements, and within wage budgets.
This unit applies to individuals responsible for developing staff rosters for situations involving potentially large numbers of staff working across a range of different service periods or shifts. It does not apply to small office environments.
It applies to senior personnel who operate independently or with limited guidance from others, including dedicated specialist staff or operational supervisors and managers.
The unit applies to all tourism, travel, hospitality and event sectors.
The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
This unit describes the performance outcomes, skills, and knowledge required to lead and manage people individually and in teams, and support and encourages their commitment to the organization. It requires the ability to lead by example and manage performance through effective leadership.
The unit applies to individuals who operate independently and are responsible for leading and motivating people and teams. This includes supervisors, and operational and senior managers.
The unit applies to all tourism, travel, hospitality, and event sectors.
The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards, and industry codes of practice.
This unit describes the performance outcomes, skills, and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organize operational functions, and solve problems.
The unit applies to all industry sectors, and to individuals operating at a team-leading, supervisory or frontline management level.
The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards, and industry codes of practice.
This unit describes the performance outcomes, skills and knowledge required to establish and manage positive business relationships. It requires the ability to use high level communication and relationship building skills to conduct formal negotiations and make commercially significant business-to-business agreements.
The unit applies to all industry sectors, and to individuals who take responsibility for making decisions about purchasing or marketing activities. They also oversee the maintenance of contracts or agreements. This could include senior operational personnel, sales and marketing personnel, managers or owner-operators of small businesses. Agreements may relate to corporate accounts, service contracts, agency agreements, venue contracts, rate negotiations, preferred product agreements, supply agreements and marketing agreements.
The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
This unit describes the performance outcomes, skills, and knowledge required to implement predetermined work health, safety, and security practices designed, at the management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, works health and safety training, and the maintenance of records.
The unit applies to all tourism, travel, hospitality, and event sectors and to any small, medium, or large organization.
It applies to those people who operate independently or with limited guidance from others. This includes supervisors and departmental managers.
This unit incorporates the requirement, under state and territory work health and safety (WHS) legislation, for businesses to take a systematic approach to manage the safety of their workers and anyone else in the workplace.
The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards, and industry codes of practice.
This unit describes the performance outcomes, skills, and knowledge required to implement predetermined work health, safety, and security practices designed, at the management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, works health and safety training, and the maintenance of records.
The unit applies to all tourism, travel, hospitality, and event sectors and to any small, medium, or large organization.
It applies to those people who operate independently or with limited guidance from others. This includes supervisors and departmental managers.
This unit incorporates the requirement, under state and territory work health and safety (WHS) legislation, for businesses to take a systematic approach to manage the safety of their workers and anyone else in the workplace.
The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards, and industry codes of practice.
This unit describes the performance outcomes, skills, and knowledge required to plan the production of food in commercial kitchens. It requires the ability to organize required food supplies for food production and supervise food production processes.
Food production can be for any type of cuisine and food service style. It may include Asian cookery, patisserie products, and bulk-cooked foods.
The unit applies to hospitality and catering organizations, including hotels, restaurants, clubs, educational institutions, health establishments, defense forces, cafeterias, residential caterers, in-flight and other transport caterers, event and function caterers.
It applies to those people who operate independently or with limited guidance from others including senior chefs and catering managers.
The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards, and industry codes of practice.
This unit describes the performance outcomes, skills, and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.
The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organizations.
It applies to individuals who work with very little independence and under close supervision. They follow predefined organizational procedures and report any discrepancies to a higher-level staff member for action.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards, and industry codes of practice.
This unit describes the performance outcomes, skills and knowledge required to package and label prepared foodstuffs for storage and transportation. It requires the ability to check the quality of food and select correct packaging materials.
The unit applies to operational personnel in hospitality and catering organisations that prepare, package and label food. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.
It applies to individuals who work with very little independence and under close supervision. They follow predefined organizational procedures and report any discrepancies to a higher-level staff member for action.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards, and industry codes of practice.
This unit describes the performance outcomes, skills, and knowledge required to use a range of basic cookery methods to prepare dishes.
The unit applies to cooks working in hospitality and catering organizations. This could include restaurants, educational institutions, health establishments, defense forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.
It applies to individuals who work with very little independence and under the close supervision and guidance of more senior chefs. They follow predefined organizational procedures and report any discrepancies to a higher-level staff member for action.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards, and industry codes of practice.
This unit describes the performance outcomes, skills, and knowledge required to prepare appetizers and salads following standard recipes. It requires the ability to select and prepare ingredients and to use relevant equipment and cookery and food storage methods.
The unit applies to cooks working in hospitality and catering organizations. This could include restaurants, educational institutions, health establishments, defense forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.
It applies to individuals who work with very little independence and under the close supervision and guidance of more senior chefs. They follow predefined organizational procedures and report discrepancies to a higher-level staff member for action.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards, and industry codes of practice.
This unit describes the performance outcomes, skills, and knowledge required to prepare various stocks, sauces, and soups following standard recipes. It requires the ability to select and prepare ingredients and to use relevant equipment and cookery and food storage methods.
The unit applies to cooks working in hospitality and catering organizations. This could include restaurants, educational institutions, health establishments, defense forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.
It applies to individuals who work with very little independence and under the close supervision and guidance of more senior chefs. They follow predefined organizational procedures and report any discrepancies to a higher-level staff member for action.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards, and industry codes of practice.
This unit describes the performance outcomes, skills, and knowledge required to prepare and cook various vegetable, fruit, egg, and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients and to use relevant equipment, cookery, and food storage methods.
The unit applies to cooks working in hospitality and catering organizations. This could include restaurants, educational institutions, health establishments, defense forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.
It applies to individuals who work with very little independence and under the close supervision and guidance of more senior chefs. They follow predefined organizational procedures and report any discrepancies to a higher-level staff member for action.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards, and industry codes of practice.
This unit describes the performance outcomes, skills, and knowledge required to prepare and cook various vegetarian and vegan dishes following standard recipes. It requires the ability to select and prepare ingredients and to use relevant equipment, cookery, and food storage methods.
The unit applies to cooks working in hospitality and catering organizations. This could include restaurants, educational institutions, health establishments, defense forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.
It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgment to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards, and industry codes of practice.
This unit describes the performance outcomes, skills, and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare, and portion poultry, and to use relevant equipment, cookery, and food storage methods.
The unit applies to cooks working in hospitality and catering organizations. This could include restaurants, educational institutions, health establishments, defense forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.
It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgment to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards, and industry codes of practice.
This unit describes the performance outcomes, skills, and knowledge required to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, cookery, and food storage methods.
The unit applies to cooks working in hospitality and catering organizations. This could include restaurants, educational institutions, health establishments, defense forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.
It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgment to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards, and industry codes of practice.
