#

Saturday - Sunday CLOSED

Mon - Fri 9am - 5pm

Call us

 

SIT50422- Diploma of Hospitality Management (Advanced standing)


CRICOS 110237H
by admin
0 Lessons
0 Students

Course duration

30 weeks including 2 weeks of term break (Advanced standing)

Work placement

Not applicable

Unit structure

Unit by unit

Training method

Trainer led in the classroom and structured self-paced study

Assessment methods

A. Written questions
B. Roleplay
C. Presentations/Observation
D. Written reports/reflection
E. Portfolio of work/simulation
F. Comprehensive projects

Qualification description and job roles

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 acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

Packaging rules

Total number of units = 28

  • 11 core units plus
  • 17 electives

Elective units must be relevant to the work environment and the qualification, maintain the integrity of the AQF alignment and contribute to a valid, industry-supported vocational outcome.

Qualification Pathway

A pathway is the route or course of action taken to get to a destination. A training pathway generally means the learning activities or experiences used to attain the competencies needed to achieve career goals. There is no single pathway that applies to everyone; each individual has specific needs and goals. Achievement of AQF qualifications provides opportunities for individuals to pursue and achieve their career goals. Qualifications can be achieved in various ways, including:

  • Off-the-job training, e.g. Attending classroom-based learning programs
  • Recognition of prior learning / Credit transfer.

Pathways into the qualification
It is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience prior to entering SIT50422 Diploma of Hospitality Management. However, this is not mandatory.

This Training and Assessment Strategy specifically focuses on students who have used a pathway from Certificate III Commercial Cookery to Certificate IV in Kitchen Management and moving onto the Diploma of Hospitality Management.

Pathways from the qualification
After achieving SIT50422 Diploma of Hospitality Management, individuals could progress to SIT60322 Advanced Diploma of Hospitality Management or higher education qualifications in management.

Entry requirements and reasonable adjustments

There are no formal qualification entry requirements for this training product.
However, MVC has following entry requirements for this program including the student’s agreement and ability to undertake the following:

  • Access to reliable computer and internet.
  • Participate in Language Literacy and Numeracy (LLN) Assessment test at MVC before the start of Training Minimum ACSF 4.
  • Attend and participate in scheduled training and assessment.
  • Participate in workplace tasks to employer expectations.
  • Comply with the MVC code of conduct requirements, directions on work, and health and safety matters, and all MVC Policies.
  • Be able to work in an industry environment.

International Students will need to meet the Department of Home Affairs student visa requirements. Refer to www.homeaffairs.gov.au
International students’ requirements:

  • IELTS band 5.5 or equivalent and above
  • Students must be 18 years of age or over
  • Students must have completed an equivalent of year 12

Units of competencies offered at MVC

Based on industry consultation and review of industry needs MVC have selected following units of competencies for this qualification.

Unit Code Unit Name
SITXFIN0010 Prepare and monitor budgets
SITXCCS016 Develop and manage quality customer service practices
SITXGLC002 Identify and manage legal risks and comply with law
SITXMGT005 Establish and conduct business relationships
SITXCCS015 Enhance customer service experiences
SITXCOM010 Manage conflict
SITXFIN009 Manage finances within a budget
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXMGT004 Monitor work operations
SITXWHS007 Implement and monitor work health and safety practices
SITHKOP013 Plan cooking operations
BSBTWK501 Lead diversity and inclusion
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXINV006 Receive, store and maintain stock
SITHPAT016 Produce desserts
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC028 Prepare appetisers and salads
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC035 Prepare poultry dishes
SITHCCC036 Prepare meat dishes
SITHCCC037 Prepare seafood dishes
SITHCCC041 Produce cakes, pastries and breads
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC043 Work effectively as a cook

Mode of delivery

Face to face full time study 20 hours a week
Plus, self-paced study 5 hours a week

Delivery Location

  • Leadership Study Club (West) 50 Grenfell street Adelaide, 5000
  • Level 2 West 50 Grenfell street Adelaide,5000 And
  • 78 Currie street Adelaide 5000 SA Or
    Approved School premises training site