SIT50422
Diploma of Hospitality Management
Direct Entry Pathway:
Duration in weeks:
104 weeks 8 terms (80 study weeks + 24 weeks term break)
Tuition Fee:
$18,000
Application Fee:
$250
Materials Fee:
$1,900 (toolkit/uniform)
CRICOS Course Code:
115280J
Advanced Standing Pathway:
(Completion of SIT40521 Certificate IV in Kitchen Management)
Duration in weeks:
26 weeks 2 terms (20 study weeks + 6 weeks term break)
Tuition Fee:
$5,000
Application Fee:
$250
Resource Fee:
$400 (toolkit/uniform)
CRICOS Course Code:
115280J
Entry Requirements
Dynamic Training Services has the following entry requirements:
International students must:
- Must be 18 years of age or over
- Completed Year 12 (or equivalent) OR
- High School Certificate (HSC) or equivalent OR
- A Certificate IV or equivalent OR
- A mature age
- International English Language Testing System (IELTS) with a minimum score of 6.0 or equivalent
(Those students who do not meet the minimum English requirement will need to package this program with an English Course before proceeding to this qualification).
Pathways
Employment opportunities resulting from the completion of this course may include following job roles:
- Hospitality Manager
- Motel Manager
- Sous Chef
- Chef Patissier
- Restaurant Manager
After achieving SIT50422 Diploma of Hospitality Management, individuals could progress to:
- SIT60322 Advanced Diploma of Hospitality Management or
- Higher education qualifications in management
Course Credit
Students may apply for recognition of existing qualifications or skills, knowledge and experience (credit transfer or recognition of prior learning). The granting of course credit may affect course fees, as well as the duration of the course.
This process is outlined in the Dynamic Training Services’s Student Enrolment and Completion Policy and Associated Procedures and Training and Assessment Policy & Associated Procedures.
Delivery and assessment overview
The qualification is delivered over 104 weeks comprising of:
- 8 terms of 10 weeks each (80 weeks total).
- Holiday breaks amounting to 24 weeks (as specified in the timetable)
Core
SITXCCS015 | Enhance customer service experiences |
SITXCCS016 | Develop and manage quality customer service practices |
SITXCOM010 | Manage conflict |
SITXFIN009 | Manage finances within a budget |
SITXFIN010 | Prepare and monitor budgets |
SITXGLC002 | Identify and manage legal risks and comply with law |
SITXHRM008 | Roster staff |
SITXHRM009 | Lead and manage people |
SITXMGT004 | Monitor work operations |
SITXMGT005 | Establish and conduct business relationships |
SITXWHS007 | Implement and monitor work health and safety practices |
Elective
SITXFSA005 | Use hygien+B26ic practices for food safety |
SITHKOP013* | Plan cooking operations |
SITHCCC023* | Use food preparation equipment |
SITHCCC027* | Prepare dishes using basic methods of cookery |
SITHCCC028* | Prepare appetizers and salads |
SITHCCC029* | Prepare stocks, sauces and soups |
SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
SITHCCC035* | Prepare poultry dishes |
SITHCCC036* | Prepare meat dishes |
SITHCCC037* | Prepare seafood dishes |
SITHCCC041* | Produce cakes, pastries and breads |
SITHCCC042* | Prepare food to meet special dietary requirements |
SITXFSA006 | Participate in safe food handling practices |
SITXINV006* | Receive, store and maintain stock |
SITHKOP012* | Develop recipes for special dietary requirements |
SITHPAT016* | Produce desserts |
SITHKOP010* | Plan and cost recipes |