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.
There are no course specific entry requirements for this qualification.
Note: All applicants from Level 3 countries must sit IELTS or PTE and obtain the required score before they can be enrolled into this course.
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.
|SITXWHS003||Implement and monitor work health and safety practices||C|
|SITXFIN003||Manage finances within a budget||C|
|SITXFIN004||Prepare and monitor budgets||C|
|BSBMGT517||Manage operational plan||C|
|SITXMGT001||Monitor work operations||C|
|SITXHRM003||Lead and manage people||C|
|SITXMGT002||Establish and conduct business relationships||C|
|SITXCCS007||Enhance customer service experiences||C|
|SITXCCS008||Develop and manage quality customer service practices||C|
|SITXGLC001||Research and comply with regulatory requirements||C|
|BSBDIV501||Manage diversity in the workplace||C|
|BSBINN201||Contribute to workplace innovation||E|
|SITHCCC017||Handle and serve cheese||E|
|SITHCCC003||Prepare and present sandwiches||E|
|SITHCCC004||Package prepared foodstuffs||E|
|SITXFSA001||Use hygienic practices for food safety||E|
|SITHCCC005||Prepare dishes using basic methods of cookery||E|
|BSBSUS402||Adress customer needs||E|
|SITHKO005||Coordinate cooking operation||E|
|SITHCCC006||Prepare appetisers and salads||E|
|SITHCCC007||Prepare stocks, sauces and soups||E|
|SITHCCC008||Prepare vegetable, fruit, eggs and farinaceous dishes||E|
|SITHCCC012||Prepare poultry dishes||E|
|SITHCCC013||Prepare seafood dishes||E|
|SITHFSA002||Participate in safe food handling practices||E|
|SITHCCC014||Prepare meat dishes||E|
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 NYC 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.
*The Resource Fee ensures students receive printed notes, access to wifi for the duration of their course, uniform and a 5 piece knife set.
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