Diploma of Hospitality Management 2018-10-23T09:00:20+00:00

“This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad hospitality operations.”

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Students 18 years and above who have satisfactorily completed year 12 or its equivalent. Language proficiency: IELTS overall score of 5.5 or equivalent.
Students could progress to SIT60316 Advanced Diploma of Hospitality Management or higher education qualifications in management.
RPL is recognising and gaining credit towards a qualification by having your skills and knowledge assessed to see if they meet today’s industry standards. Students who have successfully completed whole units of competency with another RTO can apply for a credit transfer (CT).
This course is delivered through a range of modes: Face to Face and Apprenticeship training
Assessment will incorporate a range of written questions and practical demonstrations.

The following 28 units must be successfully completed:

Unit Code / Unit Name
BSBDIV501 – Manage diversity in the workplace
BSBMGT517 – Manage operational plan
SITXCCS007 – Enhance customer service experiences
SITXCCS008 – Develop and manage quality customer service practices
SITXCOM005 – Manage conflict
SITXFIN003 – Manage finances within a budget
SITXFIN004 – Prepare and monitor budgets
SITXGLC001 – Research and comply with regulatory requirements
SITXHRM002 – Roster staff
SITXHRM003 – Lead and manage people
SITXMGT001 – Monitor work operations
SITXMGT002 – Establish and conduct business relationships
SITXWHS003 – Implement and monitor work health and safety practices
SITXFSA001 – Use hygienic practices for food safety
SITHCCC020 – Work effectively as a cook
SITHCCC001 – Prepare and present sandwiches
SITHCCC005 – Prepare dishes using basic methods of cookery
SITHCCC006 – Prepare appetisers and salads
SITHCCC007 – Prepare stocks, sauces and soups
SITHCCC008 – Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 – Prepare poultry dishes
SITHCCC013 – Prepare seafood dishes
SITHCCC014 – Prepare  meat dishes
SITHCCC018 – Prepare food to meet special dietary requirements
SITHCCC019 – Produce cakes, pastries and breads
SITHKOP004 – Develop menus for special dietary requirements
SITHKOP005 – Coordinate cooking operations
SITHIND002 – Source and use information on the hospitality industry

Trainer

Glenn Evans
Glenn EvansHospitality Trainer
Glenn Evans has been involved in the hospitality industry for 30 years and brings a wealth of experience with him. Glenn has owned and operated multiple hospitality establishments in Melbourne and worked in world renowned restaurants in London. Glenn has trained many apprentices and trainees who have gone on to owning their own restaurant or become Head chefs within the hospitality scene in Melbourne.