SIT50416 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, cafe’s, and coffee shops. This qualification allows for multiskilling and for specialization in accommodation services, cookery, food and beverage and gaming.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Note: BIT doesn’t make any claim of employment outcome or job guarantee with its courses.
Packaging Rules
To successfully achieve this qualification, students need to complete 28 units of competency which include 13 core units, plus 15 elective units.
| UNIT CODE | UNIT NAME |
|---|---|
| SITXFSA001 | Use Hygienic Practices for food safety |
| SITXFSA002 | Participate in safe food handling practices |
| SITHCCC001 | Use food preparation equipment |
| SITHKOP001 | Clean kitchen premises and equipment |
| SITHCCC005 | Prepare dishes using basic methods of cookery |
| SITHCCC006 | Prepare appetisers and salads |
| SITHCCC007 | Prepare stocks, sauces and soups |
| SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC012 | Prepare poultry dishes |
| SITHCCC013 | Prepare seafood dishes |
| SITXCOM005 | Manage Conflict |
| SITHCCC014 | Prepare meat dishes |
| SITHCCC019 | Produce cakes, pastries and breads |
| SITHCCC018 | Prepare food to meet special dietary requirements |
| SITHCCC020 | Work effectively as a cook |
| BSBDIV501 | Manage Diversity in the Workplace |
| SITXFIN003 | Manage finances within a budget |
| SITXMGT001 | Monitor work operations |
| SITXWHS003 | Implement and monitor work health and safety practices |
| SITXCCS007 | Enhance customer service experiences |
| SITXHRM003 | Lead and manage people |
| SITHPAT006 | Produce desserts |
| SITXGLC001 | Research and comply with regulatory requirements |
| SITXHRM002 | Roster staff |
| SITXCCS008 | Develop and manage quality customer service practices |
| SITXFIN004 | Prepare and monitor budgets |
| SITXMGT002 | Establish and conduct business relationships |
| BSBMGT517 | Manage operational plan |
Entry Requirements
Although training package specifies no entry requirement for this course, however, International Students entering this course at Brighton Institute of Technology must meet the entry requirements as per the course prospectus and/or student handbook.
SIT50416 Diploma of Hospitality Managementrequires that you spend long hours on your feet in a fast paced, exciting environment. It can be physically hard work as it requires you to lift large pots, boxes of food and work close to hot surfaces. If you think have any physical or medical conditions that may prevent you from successfully completing this course please talk to BIT’s administration staff As part of this course learners are expected to handle complex foods including cooking of various processed or raw meats, poultry, seafood’s, dairy items and student must keep in mind of any religious or dietary barriers to handle such foods before enrolling in this course
Students are expected to have access to Kitchen tool kit including, Chef Dress, safety boots and knife kit including various knives to undergo training effectively. Student can arrange this equipment themselves or buy from nominated supplier from the institute at additional cost. These are required by students to undergo the training effectively.
Duration and work placement requirements
The course is 104 weeks in duration (including 26 weeks of holidays).
You are expected to attend every practical class
This course includes practical units and practical placement (work based training) components of 192 hours to be completed in hospitality workplace kitchen.You will need to complete 48 service occasions in a workplace commercial kitchen to complete the unit SITHCCC020-Work Effectively as a Cook.
Course Delivery:
This course is delivered face to face in the Classroom and BIT Kitchen and workplace kitchen for practical component
Delivery is a minimum of 20-21hours per week over period of 78 weeks and 26 week holidays
Assessment methods:
BIT will use (but not limited to) written assessment, Kitchen practical demonstration,practical placement logbook, case study, role play and written report as assessment methods to assess this course
Course Delivery Location:
Level 1 & 2 380 Bourke Street Melbourne 3000
BITE Café: The Basement 380 Bourke Street Melbourne 3000
Practical Placement (Work Based Training): Location as per individual student agreement
Intake Date:
Kindly contact BIT Administration and Marketing department for latest intake dates
Note: Course information listed above may not be sufficient to make an enrolment decision. Student must read course prospectus and student handbook before applying. You can contact BIT student services for any further information.