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CRICOS Course Code: 112998F

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.

Option 1 & 2: All students must be 18 years of age or over and international students must have a minimum IELTS band 5.5 or equivalent. The course is offered to both international and domestic students.

Option 1: Individuals may enter this qualification with limited or no vocational experience and without a lower level qualification.

Option 2: The units specified on the front of this brochure must be successfully completed prior to entering the Option 2 program (variations are negotiable)

On successful completion of this qualification, students may progress to SIT60322 Advanced Diploma of Hospitality Management or other hospitality qualifications. Some units studied in this course will be credited towards the SIT60322 Advanced Diploma of Hospitality Management. 22 Diploma of Hospitality Management

Option 1: The duration of this course is 78 weeks, including a 10 weeks (200 hours) work placement, and 15 weeks of term breaks.

Option 2: The duration of this course is 26 weeks, including 4 weeks of term breaks.

COURSE OUTLINE
To attain this qualification, 28 units of competency must be
successfully completed. The recommended course outlines for Option
1 and 2 are as follows:
Core Units Option 1Option 2
SITXCOM010Manage conflict
SITXFIN009Manage finances within a budget
SITXHRM008Roster staff
SITXHRM009Lead and manage people
SITXMGT004Monitor work operations
SITXWHS007Implement and monitor work health
and safety practices
SITXFSA005 Use hygienic practices for food safety
SITHCCC043Work effectively as a cook
SITHCCC023 Use food preparation equipment
SITHCCC027Prepare dishes using basic methods
of cookery
SITHCCC028Prepare appetisers and salads
SITHCCC029Prepare stocks, sauces and soups
SITHCCC030Prepare vegetable, fruit, eggs and
farinaceous dishes
SITHCCC035Prepare poultry dishes
SITHCCC036Prepare meat dishes
SITHCCC040Prepare and serve cheese
SITHKOP010Plan and cost recipes
SITHKOP015Design and cost menus
SITXINV006Receive, store and maintain stockv
SITXINV007Purchase goods
Elective Units
SITXCCS015
Enhance customer service
experiences
SITXCCS016Develop and manage quality
customer service practices
SITXFIN010Prepare and monitor budgets
SITXGLC002Identify and manage legal risks and
comply with law
SITXMGT005Establish and conduct business
relationships
SITHIND006Source and use information on the
hospitality industry
SITXHRM010Recruit, select and induct staff
SITXHRM012Monitor staff performance

Option 1: $23,000
Option 2: from $5,500
Tuition fees include work clothing, a cookery based
tool kit and text books

The course is delivered face-to-face, in a classroom based training model of 20 hours per week. Assessments are conducted using a combination of written assignments, oral questioning, case studies, projects, work placement logbook and observations in the workplace or simulated work environment.

Recognition is available to students with prior skills, experience, knowledge or qualifications obtained from formal studies or training, in a related area. Recognition may reduce the duration of this course.

Option 1: Participants are required to undertake 200 hours of work placement, which provides an excellent opportunity to improve practical job skills and gain industry exposure in an operational commercial kitchen.

Option 2: Participants are not required to undertake work placement.

Classroom facility: NSW: Norwest, 2153
SA: Adelaide, SA 5000
Simulated kitchen facility:
NSW: Blacktown, NSW 2148
SA: Salisbury North, SA 5108
Note: Student needs to complete their work placement at allocated work placement site/s by the RTO.
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