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SIT50422 DIPLOMA OF HOSPITALITY MANAGEMENT (Patisserie pathway)

CRICOS Course Code: 110386F

SIT50422 Diploma of Hospitality Management

(Patisserie 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 industry to coordinate hospitality operations. You will learn to 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.

ENROL NOW: Single Course
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Course Overview

DURATION

Duration 52 Weeks

STUDY UNITS

28 Units

  • 11 Core Units
  • 17 Elective Units
  • 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 Requirments

  • Minimum of 18 years of age
  • Successful completion of Year 10 or equivalent.
  • Successful completion of SIT40721 Certificate IV in Patisserie.
  • 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
SITXFIN009*Manage 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
SITXFSA006Participate in safe food handling practicesELECTIVE
SITHKOP013*Plan cooking operationsELECTIVE
SITXINV007Purchase goodsELECTIVE
SITHFAB025*Prepare and serve espresso coffeeELECTIVE
SITHFAB027*Serve food and beverageELECTIVE
SITHFAB036Provide advice on foodELECTIVE
SITHPAT011*Produce cakesELECTIVE
SITHPAT012*Produce specialised cakesELECTIVE
SITHPAT013*Produce pastriesEELCTIVE
SITHPAT014*Produce yeast-based bakery productsELECTIVE
SITHPAT015*Produce petits foursELECTIVE
SITHPAT016*Produce dessertsELECTIVE
SITHPAT017*Prepare and model marzipanELECTIVE
SITHPAT018*Produce chocolate confectioneryELECTIVE
SITHPAT019*Model sugar-based decorationsELECTIVE
SITHPAT020*Design and produce sweet showpiecesELECTIVE

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