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SIT50422 DIPLOMA OF HOSPITALITY MANAGEMENT

CRICOS Course Code: 110386F

SIT50422 Diploma of Hospitality Management

(Cookery Pathway)

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. You will learn to operate independently, have responsibility for others, and make a range of operational business decisions.

ENROL NOW: Single Course
ENROL NOW: Pathways

Course Overview

DURATION

Duration 52 Weeks

STUDY UNITS

28 Units

  • 11 Core Units
  • 17 Elective Units
  • 28 Total Units
  • *Scroll for more info

COURSE FEES

Includes

  • Tuition Fee
  • Resource Fee
  • application Fee
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Recognition of Prior Learning (RPL)

RPL is available (on GCA application) to students with prior skills, knowledge, experience or qualifications obtained from formal studies or training, in a related area. RPL may reduce the duration or time needed for your course completion.

GCA International Student Admission Requirements

  • Minimum of 18 years of age.
  • Successful completion of Year 10 schooling
  • Successful completion of SIT40521 Certificate IV in Kitchen Management for Commercial Cookery Pathway only.
  • GCA English test to assess your LLN -Language Literacy and Numeracy Skills at enrolment.
STUDENT VISA REQUIREMENTS

Course Content

Unit CodeUnit DescriptionType
SITXCCS015Enhance customer service experiencesCORE
SITXCCS016Develop and manage quality customer service practicesCORE
SITXCOM010Manage conflictCORE
SITXFIN009Manage finances within a budgetCORE
SITXFIN010Prepare and monitor budgetsCORE
SITXGLC002Identify and manage legal risks and comply with lawCORE
SITXHRM008Roster staffCORE
SITXHRM009Lead and manage peopleCORE
SITXMGT004Monitor work operationsCORE
SITXMGT005Establish and conduct business relationshipsCORE
SITXWHS007Implement and monitor work health and safety practicesCORE
SITXFSA005Use hygienic practices for food safetyELECTIVE
SITHKOP013*Plan cooking operationsELECTIVE
SITHCCC027*Prepare dishes using basic methods of cookeryELECTIVE
SITHCCC028*Prepare appetisers and saladsELECTIVE
SITHCCC029*Prepare stocks, sauces and soupsELECTIVE
SITHCCC030*Prepare vegetable, fruit, eggs and farinaceous dishesELECTIVE
SITHCCC031*Prepare vegetarian and vegan dishesELECTIVE
SITHCCC032*Produce cook-chill and cook-freeze foodsELECTIVE
SITHCCC035*Prepare poultry dishesELECTIVE
SITHCCC036*Prepare meat dishesELECTIVE
SITHCCC037*Prepare seafood dishesELECTIVE
SITHCCC038*Produce and serve food for buffetsELECTIVE
SITHCCC042*Prepare food to meet special dietary requirementsELECTIVE
SITHKOP012*Develop recipes for special dietary requirementsELECTIVE
SITHFAB025*Prepare and serve espresso coffeeELECTIVE
SITHFAB027*Serve food and beverageELECTIVE
SITHFAB036Provide advice on foodELECTIVE

Note *Unit(s) in this course marked below with * have one or more prerequisite(s)

Electives are subject to change to meet client and industry requirements.

DELIVERY METHOD

All enrolled students are required to attend classes for 20 scheduled course contact hours per week over 2.5 days.

Students will also be required access to computer and internet in order to complete reading modules and assessments.”

Course language: English