SIT50416 Diploma of Hospitality Management

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, cafe’s, and coffee shops. This qualification allows for multiskilling and for specialization in accommodation services, cookery, food and beverage and gaming.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Note: BIT doesn’t make any claim of employment outcome or job guarantee with its courses.

Packaging Rules

To successfully achieve this qualification, students need to complete 28 units of competency which include 13 core units, plus 15 elective units.

UNIT CODE UNIT NAME
SITXFSA001 Use Hygienic Practices for food safety
SITXFSA002 Participate in safe food handling practices
SITHCCC001 Use food preparation equipment
SITHKOP001 Clean kitchen premises and equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITXCOM005 Manage Conflict
SITHCCC014 Prepare meat dishes
SITHCCC019 Produce cakes, pastries and breads
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC020 Work effectively as a cook
BSBDIV501 Manage Diversity in the Workplace
SITXFIN003 Manage finances within a budget
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices
SITXCCS007 Enhance customer service experiences
SITXHRM003 Lead and manage people
SITHPAT006 Produce desserts
SITXGLC001 Research and comply with regulatory requirements
SITXHRM002 Roster staff
SITXCCS008 Develop and manage quality customer service practices
SITXFIN004 Prepare and monitor budgets
SITXMGT002 Establish and conduct business relationships
BSBMGT517 Manage operational plan

Entry Requirements

Although training package specifies no entry requirement for this course, however, International Students entering this course at Brighton Institute of Technology must meet the entry requirements as per the course prospectus and/or student handbook.

SIT50416 Diploma of Hospitality Managementrequires that you spend long hours on your feet in a fast paced, exciting environment. It can be physically hard work as it requires you to lift large pots, boxes of food and work close to hot surfaces. If you think have any physical or medical conditions that may prevent you from successfully completing this course please talk to BIT’s administration staff As part of this course learners are expected to handle complex foods including cooking of various processed or raw meats, poultry, seafood’s, dairy items and student must keep in mind of any religious or dietary barriers to handle such foods before enrolling in this course

Students are expected to have access to Kitchen tool kit including, Chef Dress, safety boots and knife kit including various knives to undergo training effectively. Student can arrange this equipment themselves or buy from nominated supplier from the institute at additional cost. These are required by students to undergo the training effectively.

Duration and work placement requirements

The course is 104 weeks in duration (including 26 weeks of holidays).
You are expected to attend every practical class
This course includes practical units and practical placement (work based training) components of 192 hours to be completed in hospitality workplace kitchen.You will need to complete 48 service occasions in a workplace commercial kitchen to complete the unit SITHCCC020-Work Effectively as a Cook.

Course Delivery:
This course is delivered face to face in the Classroom and BIT Kitchen and workplace kitchen for practical component
Delivery is a minimum of 20-21hours per week over period of 78 weeks and 26 week holidays

Assessment methods:
BIT will use (but not limited to) written assessment, Kitchen practical demonstration,practical placement logbook, case study, role play and written report as assessment methods to assess this course

Course Delivery Location:
Level 1 & 2 380 Bourke Street Melbourne 3000
BITE Café:  The Basement 380 Bourke Street Melbourne 3000
Practical Placement (Work Based Training): Location as per individual student agreement

Intake Date:
Kindly contact BIT Administration and Marketing department for latest intake dates

Note: Course information listed above may not be sufficient to make an enrolment decision. Student must read course prospectus and student handbook before applying. You can contact BIT student services for any further information.

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