CRICOS Course Code: 111015C
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.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.
No licensing, legislative or certification requirements apply to this qualification at the time of publication.
Direct Entry students: This course is delivered full-time (20 contact hours per week) across 104 weeks consisting of 72 study weeks (eight terms of nine weeks each) and scheduled holiday breaks. All direct entry students are enrolled in the hospitality pathway
Pathway Students:
- Hospitality Pathway: This course is delivered over a period of 52 weeks consisting of 36 study weeks (four terms of nine weeks each) and scheduled holiday breaks after students complete the SIT40422 Certificate IV in Hospitality.
- Kitchen Management Pathway: This course is delivered over a period of 28 weeks consisting of 18 study weeks (two terms of nine weeks each) and scheduled holiday breaks after students complete the SIT40521 Certificate IV in Kitchen Management.
CAPSTONE Institute of Australia recognises previous studies through credit transfer process to deliver this course in shortened duration.
Direct Entry Students: The Tuition Fee of this course for direct entry students is $28,000 payable in eight instalments of $3,500 each. The due date of each instalment will appear in your Letter of Offer.
Pathway Students:
- Hospitality Pathway: The Tuition Fee of this course for Certificate IV Hospitality Management pathway students is $14,000 payable in four instalments of $3,500 each. The due date of each instalment will appear in your Letter of Offer.
- Kitchen Management Pathway: The Tuition Fee of this course for Certificate IV Kitchen Management pathway students is $7,000 payable in four instalments of $3,500 each. The due date of each instalment will appear in your Letter of Offer.
There is an additional non-refundable $500 Enrolment Fee payable at the time of enrolment and $150 Materials Fee each term payable for this course (refundable if you decide to cancel your course package prior to course package commencement).
Students who successfully complete this course will be issued with a SIT50422 Diploma of Hospitality Management.
A Statement of Attainment will be issued to students who partially complete this course.
All certification documentation will be issued by The Ballarat Academy Pty Ltd trading as CAPSTONE Institute of Australia.
This course is delivered full-time (20 contact hours each study week) with a blended delivery mode (face-to-face, online and work placement). Students must complete additional self-directed study at home to achieve the course outcomes. The purpose of the weekly self-directed study is to allow students to review and strengthen their knowledge and complete assessments that don’t require interaction with their assessor.
This course will be delivered and assessed exclusively in English.
The following entry requirements apply to this course:
Age requirement: All students must be over 18 years of age.
English language proficiency requirement: Overseas students must demonstrate at least an Upper Intermediate (IELTS 6.0 or equivalent) level of English prior to commencing this course.
Academic requirement:
- Direct entry students must have completed Australian year 12 or higher or its overseas equivalent or AQF Certificate III level or above prior to commencing this course.
- Pathway students:
- Hospitality Pathway: must have completed the SIT40422 Certificate IV in Hospitality (F&B Stream) qualification or prior to commencing this course.
- Kitchen Management Pathway: must have completed the SIT40521 Certificate IV in Kitchen Management qualification or prior to commencing this course.
Upon successful completion of SIT50422 Diploma of Hospitality Management course, students may elect to undertake further studies in SIT60322 Advanced Diploma of Hospitality Management or seek an employment outcome.
Employment outcomes from this qualification may include: Hospitality Manager; Motel Manager; Sous Chef; or Restaurant Manager.
To be awarded the SIT50422 Diploma of Hospitality Management, students will need to complete all 28 of the units set out below:
Core units:
- SITXCOM010 Manage conflict
- SITXCCS015 Enhance customer service experiences
- SITXHRM009 Lead and manage people
- SITXHRM008 Roster staff
- SITXMGT004 Monitor work operations
- SITXWHS007 Implement and monitor work health and safety practices
- SITXFIN009 Manage finances within a budget
- SITXCCS016 Develop and manage quality customer service practices
- SITXFIN010 Prepare and monitor budgets
- SITXMGT005 Establish and conduct business relationships
- SITXGLC002 Identify and manage legal risks and comply with law
Elective Units in Hospitality Pathway:
- SITXFSA005 Use hygienic practices for food safety
- SITXCCS012 Provide lost and found services
- SITEEVT023 Plan in-house events
- SITHFAB021 Provide responsible service of alcohol
- SITHFAB025 Prepare and serve espresso coffee
- SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms
- SITXCCS010 Provide visitor information
- SITTTVL001 Access and interpret product information
- SITHIND006 Source and use information on the hospitality industry
- BSBOPS502 Manage business operational plans
- SITXMPR012 Coordinate marketing activities
- BSBTWK503 Manage meetings
- BSBTWK501 Lead diversity and inclusion
Elective Units in Kitchen Management Pathway:
- SITXFSA005 Use hygienic practices for food safety
- SITHCCC043 Work effectively as a cook
- SITHCCC023 Use food preparation equipment
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC028 Prepare appetisers and salads
- SITHCCC029 Prepare stocks, sauces and soup
- SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
- SITHCCC031 Prepare vegetarian and vegan 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
- SITXFSA006 Participate in safe food handling practices
- SITXFSA008 Develop and implement a food safety program
- SITHPAT016 Produce desserts
- SITXINV006 Receive, store and maintain stock
Students are provided with an assessment guide at the commencement of each unit of competency, along with standard learner materials.
The assessment guide sets out the range and types of assessment tasks that will be used for the unit.
Each unit will comprise of number of assessment tasks which may include knowledge assessment, project assessment and/or demonstration assessment.