SIT50422 – Diploma of Hospitality Management
Hospitality Course
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Overview
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.
Course Details
SIT50422 Diploma of Hospitality Management
Click Here For Details
SIT50422 Diploma of Hospitality Management requires the successful completion of Eleven (11) core units and Seventeen (17) elective units.
Electives for this qualification have been chosen by Australian Federation College to ensure that students achieve a broad range of skills and knowledge in Hospitality Management.
The latest release of the qualification and packaging rules can be found at the following link: Click Here For Details
Stamford College has the following entry requirements:
Age Requirements
- All students must of the age of 18 years or over at the time of applying for admission.
English Requirement
- Entry into this course requires IELTS band score of 6 or equivalent in line with regulations OR
- Successful completion of a qualification from an Institute where mode of instructions was English and where the course duration was no less than 6 months OR
- Completion of an approved English Language course OR
- Successful completion of an English Placement Test
Academic Requirements
- Satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12 qualification OR
- Successful completion of a qualification from an Institute where mode of instructions was English and where the course duration was no less than 12 months
This program is delivered in the classroom and through mandatory structured self- study. Practical face to face training is provided in a commercial kitchen. A work placement is also required.
This course is delivered over 104 weeks.
5G-6G/427 Docklands Drive, Docklands, VIC-3008
847 Dandenong Road, Malvern East, VIC-3145
20 hours a week in the classroom and 4 hours of mandatory structured self-study
Students who complete this course may wish to continue their education into the SIT60322 Advanced Diploma of Hospitality Management or a range of VET or higher education programs.
Tuition Fee: $AU 29,000
Non Tuition Fee: $AU 1,750
Estimated Total Course Cost: $AU 30,750
| CODE | TITLE |
|---|---|
| CORE UNITS | |
| SITXHRM008 | Roster Staff |
| SITXHRM009 | Lead and manage people |
| SITXWHS007 | Implement and monitor work health and safety practices. |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFIN010 | Prepare and monitor budgets |
| SITXMGT005 | Establish and conduct business relationships |
| SITXCCS015 | Enhance customer service experiences |
| SITXGLC002 | Identify and manage legal risks and comply with law |
| SITXMGT004 | Monitor work operations |
| SITXCCS016 | Develop and manage quality customer service practices |
| ELECTIVE UNITS | |
| SITXFSA005 | Use hygienic practices for food safety |
| SITHCCC023 | Use food preparation equipment |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC040 | Prepare and serve cheese |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC036 | Prepare meat dishes |
| SITHPAT016 | Produce desserts |
| BSBTWK503 | Manage meetings |
| SITXINV007 | Purchase goods |
| BSBCMM411 | Make Presentations |
| SITHCCC043 | Work effectively as a cook |
Assessment Overview
Assessment for this program is designed to be practical and industry-aligned, ensuring you're evaluated on skills directly applicable to the workplace.
Assessment Methods
Your skills will be assessed using a variety of methods to provide a complete picture of your abilities, including:
Projects (incorporating role-plays and presentations)
Reports
Portfolios
Case Studies
Short answer questions
Workplace Simulation and Conditions
All assessments will take place in a simulated workplace environment. The tasks are designed to be authentic and must adhere to industry standards and safety requirements. You will be required to:
Reflect real work tasks and use authentic workplace documentation.
Perform tasks within industry-standard timeframes.
Work as part of a team with others.
Plan and prioritize competing work tasks.
Utilize standard workplace equipment (like computers and software).
Demonstrate consideration for workplace constraints such as time and budgets.
Your work will be evaluated against assessment criteria that reflect the quality of work expected by the industry.
The assessment package ensures students have everything they need for successful completion. The core Student Assessment Tasks document for each unit clearly outlines assignments, provides a Due Date Plan, and includes a mandatory Assessment Cover Sheet for submission.
To ensure a realistic assessment, additional simulated workplace materials (e.g., policy documents and templates) are included to fully support the practical, real-life task requirements.
Each individual assessment task is graded as either Satisfactory (S) or Not Satisfactory (NS).
To be deemed Competent (C) for the entire unit, you must achieve a Satisfactory (S) outcome on all required assessment tasks. If you receive a Not Satisfactory (NS) on even one task, your overall unit outcome will be Not Yet Competent (NYC).
Re-Assessment Policy
You are allowed a total of three attempts to complete each individual task and achieve a 'Satisfactory' outcome.
Please Note: The third attempt is chargeable, and fees will apply as outlined in the fees and refunds policy.
If you are still assessed as Not Satisfactory after the third attempt, you will be required to re-enrol in the unit to continue.
Appeals against any assessment decision must be lodged according to the Complaints and Appeals Policy found in the Student Handbook. The specific Complaints and Appeals Procedure will be used to deal with all submitted appeals.
Related downloads
- Application for Enrolment Form
- Pre Enrolment Form
- Genuine Student Assessment Form
- Student Code of Conduct
- Agent Application Form
- Complaint & Appeal Form
- Course Variation Request form
- Deferment, Suspension and Cancellation of Enrolment Form
- Deferral Request Form
- Credit Application Form
- Academic Intervention Form
- Refund Application Form
- Application for Deferral Form(International Students)
- Request to Appeal a Decision Form
- Application for Leave of Absence Form (International Students).pdf