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 specialisation in accommodation services, cookery, food and beverage and gaming.
It is essential that international students must exhibit a strong command of the English language.
Undertaken one of the following English Language Tests and met the minimum score:
if the student does not have current proof of one of the above listed English Language Tests, they will be required to take an English Placement Test administered by Vocational Careers Institute (VCI).
The student’s Education Agent can manage the English Proficiency Exam on behalf of VCI.
Australian Permanent Residents
Once students have completed the SIT50416 Diploma of Hospitality Management, they will be able to seek employment as a manager within the Hospitality environment or begin a business venture or undertake further studies.
In order to gain the certificate, 28 units must be completed for this qualification
|BSBDIV501||Manage diversity in the workplace||Core|
|SITXFIN003||Manage finances within a budget||Core|
|SITXHRM003||Lead and manage people||Core|
|SITXMGT001||Monitor work operations||Core|
|SITXWHS003||Implement and monitor work health and safety practices||Core|
|SITXCCS007||Enhance customer service experiences||Core|
|BSBMGT517||Manage operational plan||Core|
|SITXCCS008||Develop and manage quality customer service practices||Core|
|SITXFIN004||Prepare and monitor budgets||Core|
|SITXGLC001||Research and comply with regulatory requirements||Core|
|SITXMGT002||Establish and conduct business relationships||Core|
|SITXFSA001||Use hygienic practices for food safety||Elective|
|SITHKOP005||Coordinate cooking operation||Elective|
|SITHCCC003||Prepare and present sandwiches||Elective|
|SITHCCC004||Package prepared foodstuffs||Elective|
|SITHCCC016||Produce pates and terrines||Elective|
|SITHCCC017||Handle and serve cheese||Elective|
|SITXCCS006||Provide service to customers||Elective|
|SITHKOP001||Clean kitchen premises and equipment||Elective|
|SITXINV001||Receive and store stock||Elective|
|SITXINV002||Maintain the quality of perishable items||Elective|
|SITHCCC001||Use food preparation equipment||Elective|
|SITXHRM001||Coach others in job skills||Elective|
RPL is the assessment process for recognizing competencies gained through previous learning, work and life experiences. Students who have completed any of the subjects or have practical experience that can be used for RPL, can contact VCI prior to enrolment. In order to be granted RPL, candidates are required to provide evidence that they are already competent in the specific subject/subjects and these evidences should be valid, authentic, current and sufficient.