(CRICOS Code: 091063J)
Qualification Description
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 multi-skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
Possible job titles include:
- banquet or function manager
- bar manager
- café manager
- chef de cuisine
- chef patissier
- club manager
- executive housekeeper
- front office manager
- gaming manager
- kitchen manager
- motel manager
- restaurant manager
- sous chef
- unit manager catering operations.
Duration: 98 weeks
Delivery Location:
- Parramatta Campus (Sydney)
Entry Requirements
AITE have established the following entry requirements:
- Learners must be over 18 years of age.
- Learners must have completed Year 12 or an overseas equivalent
- Learners must have either an IELTS overall score of 5.5 or above or Equivalent or English Language course at Upper Intermediate Level.
Course Structure
|
Code |
Unit of Competency |
Core/Elective |
| BSBDIV501 | Manage diversity in the workplace | Core |
| BSBMGT517 | Manage operational plan | Core |
| SITXCCS007 | Enhance customer service experiences | Core |
| SITXCCS008 | Develop and manage quality customer service practices | Core |
| SITXCOM005 | Manage conflict | Core |
| SITXFIN003 | Manage finances within a budget | Core |
| SITXFIN004 | Prepare and monitor budgets | Core |
| SITXGLC001 | Research and comply with regulatory requirements | Core |
| SITXHRM002 | Roster staff | Core |
| SITXHRM003 | Lead and manage people | Core |
| SITXMGT001 | Monitor work operations | Core |
| SITXMGT002 | Establish and conduct business relationships | Core |
| SITXWHS003 | Implement and monitor work health and safety practices | Core |
| SITXFSA001 | Use hygienic practices for food safety | Elective |
| SITHCCC005 | Prepare dishes using basic methods of cookery | Elective |
| SITHCCC001 | Use food preparation equipment | Elective |
| SITHCCC006 | Prepare appetisers and salads | Elective |
| SITHCCC007 | Prepare stocks, sauces and soups | Elective |
| SITHCCC008 |
Prepare vegetable, fruit, egg and farinaceous dishes |
Elective |
| SITHCCC013 | Prepare seafood dishes | Elective |
| SITHCCC014 | Prepare meat dishes | Elective |
| SITHCCC012 | Prepare poultry dishes | Elective |
| SITHCCC019 |
Produce cakes, pastries and breads |
Elective |
| SITHPAT006 | Produce desserts | Elective |
| SITHCCC018 | Prepare food to meet special dietary requirements | Elective |
| SITHCCC003 |
Prepare and present sandwiches |
Elective |
| SITXWHS002 | Identify hazards, assess and control safety risks | Elective |
| SITHCCC020 |
Work effectively as a cook |
Elective |
Next Steps
After achieving SIT50416 Diploma of Hospitality Management, individuals could progress to SIT60316 Advanced Diploma of Hospitality Management or higher education qualifications in management. NOTE: Advanced Diploma of Hospitality Management is currently not offered at AITE college.
For intake dates please contact us for more info