Diploma of Hospitality

(Course Code: SIT50307 / CRICOS Code: 069866B)

Course Aims
This qualification provides the skills and knowledge for an individual
to be competent as a manager in any hospitality functional area. This
individual would possess a sound theoretical knowledge base and be
able to use a range of specialised, technical or managerial competencies
to plan, carry out and evaluate their own work and/or
the work of their team. Work would be undertaken in various
hospitality settings, such as restaurants, hotels, catering operations,
motels, clubs, pubs, cafes and coffee shops.

Individuals with this qualification are able to perform roles such as:

managing a department in a large hospitality enterprise
managing a small hospitality enterprise.
Possible job titles include:
Restaurant manager
Kitchen manager
Front office manager
Housekeeper
Chef
Sous chef
Gaming manager
Motel manager
Unit manager (catering operations)

Course Content

CORE UNITS
SITXCCS003A Manage quality customer service
SITXFIN003A Interpret financial information
SITXFIN004A Manage finances within a budget
SITXFIN005A Prepare and monitor budgets
SITXGLC001A Develop and update legal knowledge required for business compliance
SITXHRM003A Roster staff
SITXHRM005A Lead and manage people
SITXHRM007A Manage workplace diversity
SITXINV001A Receive and store stock
SITXINV002A Control and order stock
SITXMGT001A Monitor work operations
SITXMGT002A Develop and implement operational plans
SITXMGT006A Establish and conduct business relationships
SITXOHS004A Implement and monitor workplace health, safety and security practices
SITXOHS005A Establish and maintain an OHS system

ELECTIVE UNITS
SITXINV003A Manage and purchase stock
BSBITU102A Develop keyboard skills
BSBWOR204A Use business technology
SITHCCC025A Monitoring catering revenue and costs
SITXCOM005A Make presentation
BSBITU306A Design and produce business documents
SITXMGT003A Manage projects
STTXMGT004A Develop and implement a business plan

Mode of Study
Face to Face

Assessment Methods
Work based, Classroom, Practical Training Kitchens

Assessment Methods used but not limited to:

Observation of ongoing activities in class and in a commercial kitchen
Face to face delivery
Short formal and informal tests
Presentation of Portfolios
Role plays
Observation of group discussion

Prerequisite requirements
Diploma of Hospitality requires successful completion of Certificate III and IV of Hospitality

Requirements to Receive the Qualification
To receive a qualification, students are required to successfully complete all units of competence for the qualification level.

Course Outcome and Pathway
Graduates are provided with hands on workplace skills at an
operational and supervisory level within the culinary industry.
Students may be employed in roles such as a qualified chefs in a
commercial kitchen, sous chefs in larger hotel, as well as chefs in a
wide range of commercial kitchens within the areas of hospitality.
They may also work in operational and supervisory positions
within the culinary industry, housekeeping and front office roles.

Course Duration
2 years
(including 1.5 years at certificate III & IV levels)

2011 Intake
Term 1 / 2011: 14 February 2011 ~ 17 April 2011
Term 2 / 2011: 2 May 2011 ~ 3 July 2011
Term 3 / 2011: 18 July 2011 ~ 18 September 2011
Term 4 / 2011: 3 October 2011 ~ 4 December 2011