Diploma
Full-time
Hospitality and Tourism Management
New South Wales
The course is targetted to domestic and international students who require skills to work in hospitality industry as well as those with some experience in hospitality industry gained through employment but who lack a formal hospitality qualification.
- SIT60322 Advanced Diploma of Hospitality Management
- another diploma in a related field or higher qualification in hospitality or a related field.
Students obtaining a competent result for all listed units of competency will achieve the SIT50422 Diploma of Hospitality Management qualification. A Statement of Attainment will be issued to students who complete less than the required units for the full qualification.
The course will be available to those students who are 18 years or older and have completed Year 12. International Students are also required to have an English ability at the IELTS 5.5 or equivalent.
There are no pre-requisites for this qualification.
- Banquet or Function Manager
- Pub Manager
- Cafe Manager
- Chef De Cuisine
- Club Manager
- Executive Housekeeper.
- Front Office Manager
- Gaming Manager.
- Kitchen Manager
- Hotel Manager
- Motel Manager
- Restaurant Manager.
- Catering Operations
Core Units
- SITXCOM010 Manage conflict
- SITXMGT004 Monitor work operations
- SITXFIN009 Manage finances within a budget
- SITXHRM008 Roster staff
- SITXHRM009 Lead and manage people
- SITXFIN010 Prepare and monitor budgets
- SITXMGT005 Establish and conduct business relationships
- SITXCCS015 Enhance customer service experiences
- SITXCCS016 Develop and manage quality customer service practices
- SITXWHS007 Implement and monitor work health and safety practices
- SITXGLC002 Identify and manage legal risks and comply with law
Elective Units
- SITHIND006 Source and use information on the hospitality industry
- BSBCMM411 Make presentations
- BSBTEC303 Create electronic presentations
- BSBTEC301 Design and produce business documents
- SITHIND005 Use hygienic practice for hospitality service
- SITXINV006 Receive
- store and maintain stock
- BSBTWK501 Lead diversity and inclusion
- SITHIND008 Work effectively in hospitality service
- SITHKOP011 Plan and implement service of buffets
- SITXFSA008 Develop and implement a food safety program
- SITXFSA007 Transport and store food
- SITHKOP012 Develop recipes for special dietary requirements
- SITHKOP015 Design and cost menus
- SITXFSA006 Participate in safe food handling practices
- CPPCLO3100 Maintain cleaning storage areas
- CPPCLO3105 Clean glass surfaces
- SITEEVT023 Plan in-house events