SIT50422 Diploma of Hospitality Management
(Pathway)(CRICOS Course Code: 111264H)
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, cafés, and coffee shops. This qualification allows for multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
AQF stands for Australian Qualification Framework while KIC stands for Kingston International College.
Fees
| Description | Amount |
|---|---|
| Application | $250.00 |
| Tuition | $5,500.00 |
| Resource | $550.00 |
| Total course amount | $6,400.00 |
| Commitment* | $500.00 |
Payment Terms & Conditions
- The Application fee must be paid in full prior to the issuance of a COE.
- The Commitment fee* must be paid in full by students taking this course individually.
- The Commitment fee will be adjusted/credited back to the student’s final term’s instalment of the course. See our Refund Policy for Terms & Conditions.
- This fee does not apply to students enrolled in a structured course package, such as the pathway from SIT50422 Certificate III in Commercial Cookery to SIT40521 Certificate IV in Kitchen Management and SIT50422 Diploma of Hospitality Management.
- The Resource fee must be paid in full prior to the issuance of a COE.
- The Tuition fee for First Term / Term 1 must be paid in full prior to the issuance of a COE. From Term 2 onwards, the remaining balance must be paid in equal termly instalments or as per the letter of offer.
- All fees advertised are in Australian Dollars (AUD).
Duration
- Total Duration: 26 weeks (20 academic weeks + 4/6 weeks of study breaks depending on Christmas)
- Scheduled Classes: 2 days per week (mandatory)
- Academic Support: 1 day per week (Fridays)
- Academic Contact Hours: 20 hours per week
Entry Requirements
- Successful completion of SIT30821 Cert III in Commercial Cookery and SIT40521 Cert IV in Kitchen Management.
- Achieve at least a score of IELTS 6.0, PTE 50, TOEFL 64, CEA 169, or OET B overall test result.
Course Packaging Rule
| UNIT NO | UNIT CODE | UNIT TITLE | UNIT PREREQUISITE/S Units marked with an *asterisk have one or more prerequisites. | UNIT DURATION (Weeks) |
|---|---|---|---|---|
| 11 CORE UNITS | ||||
| 1 | SITXCCS015 | Enhance customer service experiences | Nil | 3 |
| 2 | SITXCCS016 | Develop and manage quality customer service practices | Nil | 3 |
| 3 | SITXCOM010 | Manage conflict | Nil | 1 (credit) |
| 4 | SITXFIN009 | Manage finances within a budget | Nil | 2 (credit) |
| 5 | SITXFIN010 | Prepare and monitor budgets | Nil | 5 |
| 6 | SITXGLC002 | Identify and manage legal risks and comply with law | Nil | 5 |
| 7 | SITXHRM008 | Roster staff | Nil | 2 (credit) |
| 8 | SITXHRM009 | Lead and manage people | Nil | 1 (credit) |
| 9 | SITXMGT004 | Monitor work operations | Nil | 2 (credit) |
| 10 | SITXMGT005 | Establish and conduct business relationships | Nil | 3 |
| 11 | SITXWHS007 | Implement and monitor work health and safety practices | Nil | 2 (credit) |
| 17 ELECTIVE UNITS (1 Elective unit from Group A + 1 unit from Group B + 15 units from Group C) | ||||
| 12 | SITXFSA005 (Group A) | Use hygienic practices for food safety | Nil | 1 (credit) |
| 13 | SITHCCC023* (Group C) | Use food preparation equipment | SITXFSA005 | 1.5 (credit) |
| 14 | SITHCCC027* (Group C) | Prepare dishes using basic methods of cookery | SITXFSA005 | 1.5 (credit) |
| 15 | SITHCCC028* (Group C) | Prepare appetisers and salads | SITXFSA005 | 1.5 (credit) |
| 16 | SITHCCC029* (Group C) | Prepare stocks, sauces and soups | SITXFSA005 | 2 (credit) |
| 17 | SITHCCC030* (Group C) | Prepare vegetable, fruit, eggs and farinaceous dishes | SITXFSA005, SITHCCC027 | 2 (credit) |
| 18 | SITHCCC031* (Group C) | Prepare vegetarian and vegan dishes | SITXFSA005, SITHCCC027 | 2 (credit) |
| 19 | SITHCCC035* (Group C) | Prepare poultry dishes | SITXFSA005, SITHCCC027 | 2 (credit) |
| 20 | SITHCCC036* (Group C) | Prepare meat dishes | SITXFSA005, SITHCCC027 | 2.5 (credit) |
| 21 | SITHCCC037* (Group C) | Prepare seafood dishes | SITXFSA005, SITHCCC027 | 2 (credit) |
| 22 | SITHCCC041* (Group C) | Produce cakes, pastries and breads | SITXFSA005 | 3 (credit) |
| 23 | SITHCCC042* (Group C) | Prepare food to meet special dietary requirements | SITXFSA005, SITHCCC027 | 2 (credit) |
| 24 | SITXFSA006 (Group C) | Participate in safe food handling practices | Nil | 1 (credit) |
| 25 | SITXFSA008* (Group C) | Develop and implement a food safety program | SITXFSA005, SITXFSA006 | 2 (credit) |
| 26 | SITXINV007 (Group C) | Purchase goods | Nil | 1 (credit) |
| 27 | SITHIND006 (Group C) | Source and use information on the hospitality industry | Nil | 1 |
| 28 | SITHCCC043* (Group B) | Work effectively as a cook (Minimum of 48 workbased training sessions) | SITXFSA005, SITHCCC027 | 1 (credit) |
| Academic weeks | 20 weeks | |||
| Course study breaks (Depending on Christmas period) | 4 to 6 weeks | |||
| Total course duration for 6 units of competency (22 red-highlighted units credited from SIT40521 Cert IV KM and SIT30821 Cert III CC) | 26 weeks | |||