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.
Total number of units = 28 (13 core units and 15 elective units)
|SITXFSA001||Use hygienic practices for food safety (Elective)|
||Provide responsible service of alcohol (Elective)|
|SITHFAB016||Provide advice on food (Elective)|
|SITXFSA002||Participate in safe food handling practices (Elective)|
|SITHFAB004||Prepare and serve non-alcoholic beverages (Elective)|
|SITHFAB005||Prepare and serve espresso coffee (Elective)|
|SITHFAB003||Operate a bar (Elective)|
|SITHFAB001||Clean and tidy bar areas (Elective)|
|SITHIND002||Source and use information on the hospitality industry (Elective)|
|SITXWHS001||Participate in safe work practices (Elective)|
|SITXHRM001||Coach others in job skills (Elective)|
|BSBWOR203||Work effectively with others (Elective)|
|SITHIND004||Work effectively in hospitality service (Elective)|
|BSBDIV501||Manage diversity in the workplace (Core)|
|SITXCCS007||Enhance customer service experiences (Core)|
|SITXCOM005||Manage conflict (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)|
|SITXHRM002||Roster staff (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)|
|SITHIND001||Use hygenic practices for hospitality service (Elective)|
Please contact email@example.com for a detailed ”Training & Assessment Strategy” document.
Students entering SIT50416 – Diploma of Hospitality Management must meet the
following entry requirements:
- A candidate must be a minimum age of 18 years at the time of course
- Submit copy of Australian Year 12 or equivalent qualification or AQF Certificate
III / IV or higher
- Mature age students without a Year 12 / Certificate III / IV qualification will have
to successfully complete a Language, Literacy & Numeracy (LLN) test AND
- Have a minimum of 3+ years’ experience in any field
- Ability to independently use & operate a computer / laptop.
- Knowledge of basic use of office applications.
- Students may also need to have access to a computer & internet services
outside class hours.
- Must be physically fit to undertake hospitality tasks and responsibilities as
required by the course units.
- No food or other allergies.
- Student with specific personal / religious beliefs in terms of food products may
need to consider their enrolment.
- Attend an interview (face to face / phone / skype)
- Banquet or function manager
- Bar manager
- Café manager
- Club manager
- Front office manager
- Motel manager
- Restaurant manager
The Workplace unit SITHIND004 – Work effectively in hospitality services is a
practicum and must be undertaken in a real industry workplace that provides
effective hospitality service to customers during live service periods. Students
are encouraged to seek their own practical placement opportunity. The
student may already be in suitable employment or alternatively Federation
Academy will assist with a suitable practical placement. Work based training
placements are designed to ensure that all required service
periods/occasions specified in unit SITHIND004 – Work effectively in hospitality
services are covered integrate a range of individual technical skills with
numerous sales, service or operational hospitality tasks simultaneously to meet
the needs of multiple and diverse customers. It incorporates preparation,
service and end of service tasks.
A logbook will be issued for SITHIND004 – Work effectively in hospitality services
and each student will be required to complete a minimum 36 service periods
(shifts). A service period consists of breakfast, lunch or dinner with a minimum
of four (4) hours and maximum of six (6) hours. If a service period exceeds a
maximum of 6 hours, then it is classified as 2 service periods. A minimum of 144
hours of work-based training must be completed. This is recorded in the WBT
logbook issued to students and signed by the immediate supervisor of the
Prior to placing students into a workplace Federation Academy will assess the
suitability of the business operation for work-based training. This is to ensure
that the workplace has the assessment conditions, as specified in the training
package, necessary for students to effectively demonstrate the required skills.
In the event the workplace does not meet all of the requirements for
assessment purposes Federation Academy will make alternative assessment
arrangements with the student.
Once a workplace is deemed appropriate a formal agreement will be entered
into with the establishment. This involves the business operation accepting
Federation Academy student/s for work placement. The formal agreement will
specify the number of shifts the student is required to complete, the type of
shifts available along with the guidelines relevant to employer, student and
Federation Academy. Formal guidelines are developed to ensure all unit and
course requirements are addressed.
When undertaking WBT students will have in possession a student guide for WBT
that includes information on how to complete the WBT logbook, copy of the
practical placement agreement/guidelines and assessment tasks. Students
undertaking practical placement in a workplace will follow timing and uniform
requirements according to the workplace’s standards.
The Hospitality trainer will visit each student on placement a minimum of once
every 4 weeks to ensure positive progression. The Hospitality trainer will discuss
the progress of the student with their direct workplace supervisor. In addition
to this the Hospitality trainer will check to ensure logbooks are completed to
the required standard and that the student is being given training as per