SIT50416 Diploma of Hospitality Management

The course is designed to provide employment opportunities in a variety of supervisory or management positions such as:

• Bar Manager
• Reception Manager
• Kitchen Manager
• Food and Beverage Manager or outlet managers in food and beverage establishments and departments.

Students will need to complete 13 core units and 15 elective units of competency to attain the qualification.

Core Units

• SITXHRM003 – Lead and Manage People
• BSBDIV501 – Manage diversity in the workplace
• BSBMGT517 – Manage Operational Plan
• SITXCCS007 – Enhance customer service experiences
• SITXCCS008 – Develop and manage quality customer service practices
• SITXCOM005 – Manage Conflict
• SITXFIN003 – Manage Finances within a budget
• SITXFIN004 – Prepare and Monitor Budgets
• SITXGLC001 – Research and comply with regulatory requirements
• SITXHRM002 – Roster staff
• SITXMGT001 – Monitor Work Operations
• SITXMGT002 – Establish and conduct business relationships
• SITXWHS003 – Implement and monitor work health and safety practices

Elective Units (Commercial Cookery)*

• SITXFSA001 – Use hygienic practices for food safety
• SITXFSA002 – Participate in safe food handling practices
• SITHCCC005 – Prepare dishes using basic methods of cookery
• SITHIND002 – Source and use information on the hospitality industry
• SITXFSA004 – Develop and implement a food safety program
• SITHCCC007 – Prepare stocks, sauces and soups
• SITHCCC008 – Prepare vegetable, fruit, egg and farinaceous dishes
• SITHCCC013 – Prepare seafood dishes
• SITHCCC014 – Prepare meat dishes
• SITHCCC006 – Prepare appetisers and salads
• SITHCCC012 – Prepare poultry dishes
• SITHCCC019 – Produce Cakes, pastries and breads
• SITHCCC018 – Prepare food to meet special dietary requirements
• SITHCCC020 – Work effectively as a cook
• SITHKOP004 – Develop menus for special dietary requirements

Elective Units (Hospitality)*

• SITXFSA001 – Use Hygenic Practices for food safety
• SITXWHS001 – Participate in safe work Practices
• SITXCCS006 – Provide Services to customers
• SITHIND002 – Source and use information on the hospitality industry
• SITXCOM002 – Show Social and Cultural Sensitivity
• SITXHRM001 – Coach others in Job Skills
• SITHFAB005 – Prepare and Serve Espresso coffee
• BSBWOR203 – Work effectively with others
• SITXFIN002 – Interpret financial information
• SITHFAB016 – Provide advice on food
• SITHFAB002 – Provide Responsible Service of Alcohol
• SITHFAB001 – Clean and tidy bar areas
• SITHFAB003 – Operate a bar
• SITHFAB004 – Prepare and serve non-alcoholic beverages
• SITHIND004  – Work effectively in hospitality service

Elective Units (Patisserie)*

• BSBSUS401 – Implement and monitor environmentally sustainable work practices
• SITHCCC005 – Prepare dishes using basic methods of cookery
• SITHCCC011 – Use cookery skills effectively
• SITHCCC018 – Prepare food to meet special dietary requirements
• SITHIND002 – Source and use information on the hospitality industry
• SITHKOP005 – Coordinate cooking operations
• SITHPAT001 – Produce cakes
• SITHPAT002 – Produce gateaux, torten and cakes
• SITHPAT003 – Produce Pastries
• SITHPAT004 – Produce yeast-based bakery products
• SITHPAT005 – Produce petits fours
• SITHPAT006 – Produce desserts
• SITHPAT010 – Design and produce sweet buffet showpieces
• SITXFSA001 – Use hygienic practices for food safety
• SITXFSA002 – Participate in safe food handling practices

*Elective units for this qualification are current at the time of publication and are subject to change

Age Requirements

All students must be at least 18 years of age or above at the time of the course commencement to study at Mervic College.

English Language Requirements

Mervic approved LLN (ACSF level 4) or an English Placement Test;

OR

General English with Intermediate level achieved;

OR

Mature-age candidates with relevant industry experience

Academic Requirements

Completion of Year 12 or higher.

Pre-Training Review

All students are required to undertake a pre-training review that aims to identify their training needs through questions on previous education or training, the relevance of the courses to the learner, and relevant experience.

Qualification Recognition

Qualifications offered by Mervic College are based on the principles, guidelines, and standards set by the Australian Qualifications Framework (AQF) and VET Quality Framework (VQF) and are nationally recognised.