Course Details
National Qualification Code: SIT50416
CRICOS Course Code: 098035A
Course Duration: 78 Weeks** (Includes Term Breaks)
Intake Dates Indicative Course fee
Study Mode: Classroom and Work Placement
About this course
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 the 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
Brighton College has the following entry requirements:
International students must:
- Be at least 18 years of age and must have completed at least the equivalent of Year 12.
- Have an IELTS score of 5.5 or equivalent (test results must be no more than 2 years old).
- Participate in a course entry interview to demonstrate their suitability for the course.
International Students may not be required to provide evidence of English Language competence where documented evidence can be provided to demonstrate any of the following:
- the student was educated for 5 years in an English speaking country.
- the student has completed at least 6 months of a Certificate IV level course in an Australian RTO.
- the student has successfully completed an English Placement Test.
- the student has successfully completed a foundation course in Australia.
- the student has successfully completed their High School in the English Language.
Total Units 28 Core Units 13 Elective Units 15
| Unit Code | Unit Name | Core/Elective |
|---|---|---|
| BSBDIV501 | Manage diversity in the workplace | Core |
| BSBMGT517 | Manage operational plan | Core |
| SITXCCS007 | Enhance customer service experiences | Core |
| SITXCCS008 | Develop and manage quality customer service practices | Core |
| SITXCOM005 | Manage conflict | Core |
| SITXFIN003 | Manage finances within a budget | Core |
| SITXFIN004 | Prepare and monitor budgets | Core |
| SITXGLC001 | Research and comply with regulatory requirements | Core |
| SITXHRM002 | Roster staff | Core |
| SITXHRM003 | Lead and manage people | Core |
| SITXMGT001 | Monitor work operations | Core |
| SITXMGT002 | Establish and conduct business relationships | Core |
| SITXWHS003 | Implement and monitor work health and safety practices | Core |
| SITXWHS002 | Identify hazards, assess and control safety risks | Elective |
| BSBWOR203 | Work effectively with others | Elective |
| SITXCCS006 | provide service to customers | Elective |
| SITXHRM001 | Coach others in job skills | Elective |
| SITHIND002 | Source and use information on the hospitality industry | Elective |
| SITXFSA001 | Use hygiene practices for food safety | Elective |
| SITHCCC013 | Prepare seafood dishes* | Elective |
| SITHCCC014 | Prepare meat dishes* | Elective |
| SITHPAT006 | Produce desserts* | Elective |
| SITHCCC019 | Produce cakes, pastries and breads* | Elective |
| SITHCCC020 | Work effectively as a cook* | Elective |
| SITHKOP005 | Co-ordinate cooking operations* | Elective |
| BSBCMM401 | Make a presentation | Elective |
| BSBITU306 | Design and produce business documents | Elective |
| BSBSUS401 | Implement and monitor environmentally sustainable work practices | Elective |
* The unit SITXFSA001 Use hygienic practices for food safety is a pre-requisite for all units marked with a star and will, therefore, be delivered and assessed prior to all other units marked with a star.
**The duration of these courses may be shorter depending on your previous study on same fields or if courses are packaged together. If the student has successfully completed the SIT40516 Certificate IV in Commercial Cookery prior to commencing this course then course duration then will be 26 weeks.
Diploma of Hospitality Management includes Practical classes and work Placement. The practical Practical class will be conducted in fully equipped training kitchen based in St Lucia QLD 4068. And a minimum of 48 food service shifts of work placement hours to be completed to meet the requirement of course.
Work placements provide students with the opportunity to apply the theory and skills they learned while studying in a professional workplace. For more information on work placement, including or support services; please feel free to contact Brighton College
Students who complete this course may be able to seek a range of employment in a hospitality industry sector such as:
- departmental or small business manager
- banquet or function manager
- bar manager
- café manager etc