Diploma of Hospitality Management

VET NATIONAL CODE: SIT50416

Total Duration

78 Weeks

(68 weeks Tuition + 10 weeks Break)

Location

NSW | QLD | TAS Campuses (AIBT)

Pricing

OffShore Int Student: $13,000 *

OnShore Student Visa Holder: $12,000 *

Domestic Student: 7,800 *

*Total Materials Fee $1,500

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.

National Code:
SIT50416
CRICOS Course Code:
AIBT CRICOS CODE: 091074F
Nationally Recognised:
Delivery mode:

AIBT In Class (NSW/QLD/TAS)

Assessment:
The assessment of each unit of competency will take place during the course. Assessments will take form of a theory assessment, activities/quiz, assignment and / or practical activities in a holistic environment.
Start dates:

January, March, June, July, September and October

Awarded by

Australia Institute of Business and Technology (AIBT)

RTO Code 41138 | CRICOS: 03430J

Packaging Rules:
Total number of units = 28
13 core units 
Plus 15 elective units

Total Materials Fee – $1,500

Materials fee covers the cost of goods, materials and/or services provided by AIBT to be used by students in the course of training.

The Materials Fees in this qualification include:

  • Class materials
  • Printing
  • Stationery
  • Kitchen consumables
  • Operational cost of Training Restaurant 
  • Uniforms
  • Excursions

Core Subjects

 
BSBDIV501
Manage diversity in the workplace
BSBMGT517
Manage operational plan
ITXCCS007
Enhance customer service experiences
SITXCCS008
Develop and manage quality customer service practices
SITXCOM005
Manage conflict
SITXFIN003
Manage finances within a budget
SITXFIN004
Prepare and monitor budgets
SITXGLC001
Research and comply with regulatory requirements
SITXHRM002
Roster staff
ITXHRM003
Lead and manage people
SITXMGT001
Monitor work operations
SITXMGT002
Establish and conduct business relationships
SITXWHS003
Implement and monitor work health and safety practices
 
 

Elective Subjects

 
SITXFSA001
Use hygienic practices for food safety
SITHACS001
Clean premises and equipment
SITXCCS002
Provide visitor information
SITXINV002
Maintain the quality of perishable items
SITHIND004*
Work effectively in hospitality service
SITHCCC001
Use food preparation equipment
SITXINV004
Control stock
SITHCCC003
Prepare and present sandwiches
SITHCCC005
Prepare dishes using basic methods of cookery
SITXFSA003
Transport and store food
BSBADM502
Manage meetings

BSBCMM401

Make a presentation
HLTAID003
Provide first aid
SITHFAB005
Prepare and serve espresso coffee
SITXFSA002
Participate in safe food handling practices
 
 
 

*This includes a minimum of:

36 complete service periods for unit SITHIND004 – Work effectively in hospitality service
For more information on the course content, visit:  https://training.gov.au/Training/Details/SITHIND004

Entry requirement:

Academic requirement:
A minimum of year 12 or Australian equivalent is mandatory.
English requirement:

A minimum of IELTS 6.0 is required.

International Students who do not meet the English language requirements for this course may undertake English Language Intensive Course for Overseas Students (ELICOS) according to the English Learning Matrix.

CODETITLEPRE-REQUISITE
BSBDIV501Manage diversity in the workplaceNIL
SITXCOM005Manage conflictNIL
BSBMGT517Manage operational planNIL
SITXCCS007Enhance customer service experiencesNIL
SITXCCS008Develop and manage quality customer service practicesNIL
SITXFIN003Manage finances within a budgetNIL
SITXFIN004Prepare and monitor budgetsNIL
SITXGLC001Research and comply with regulatory requirementsNIL
SITXHRM003Lead and manage peopleNIL
SITXMGT001

Monitor

works operations

NIL
SITXMGT002Establish and conduct business relationshipsNIL
SITXHRM002Roster StaffNIL
SITXWHS003Implement and monitor work health and safety practicesNIL
SITXFSA001Use hygienic practices for food safety

NIL

SITHACS001Clean premises and equipmentNIL
SITXCCS002Provide visitor informationNIL
SITXINV002Maintain the quality of perishable itemsSITXFSA001 Use hygienic practices for food safety*
SITHIND004Work effectively in hospitality serviceNIL
SITHCCC001Use food preparation equipmentSITXFSA001 Use hygienic practices for food safety*
SITXINV004Control stockNIL
SITHCCC003Prepare and present sandwichesSITXFSA001 Use hygienic practices for food safety*
SITHCCC005Prepare dishes using basic methods of cookerySITXFSA001 Use hygienic practices for food safety*
SITXFSA003Transport and store foodNIL
BSBADM502Manage meetingsNIL
BSBCMM401Make a presentationNIL
HLTAID003Provide first aidNIL

SITHFAB005

Prepare and serve espresso coffeeSITXFSA001 Use hygienic practices for food safety*
SITXFSA002Participate in safe food handling practicesNIL

CODE

TITLE

LICENSING / LEGISLATIVE REQUIREMENTS

BSBDIV501

Manage diversity in the workplace

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

SITXCOM005

Manage conflict

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

BSBMGT517

Manage operational plan

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

SITXCCS007

Enhance customer service experiences

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

SITXCCS008

Develop and manage quality customer service practices

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

SITXFIN003

Manage finances within a budget

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

SITXFIN004

Prepare and monitor budgets

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

SITXGLC001

Research and comply with regulatory requirements

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

SITXHRM003

Lead and manage people

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

SITXMGT001

Monitor

works operations

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

SITXMGT002

Establish and conduct business relationships

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

SITXHRM002

Roster Staff

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

SITXWHS003

Implement and monitor work health and safety practices

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

SITXFSA001

Use hygienic practices for food safety

Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.

Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

SITHACS001

Clean premises and equipment

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

SITXCCS002

Provide visitor information

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

SITXINV002

Maintain the quality of perishable items

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

SITHIND004

Work effectively in hospitality service

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

SITHCCC001

Use food preparation equipment

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

SITXINV004

Control stock

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

SITHCCC003

Prepare and present sandwiches

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

SITHCCC005

Prepare dishes using basic methods of cookery

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

SITXFSA003

Transport and store food

Food handlers involved in transporting and storing food must comply with the requirements contained within the Australia New Zealand Food Standards Code.

Businesses may be required to implement a food safety program and food handlers would need to comply with the transportation provisions.

BSBADM502

Manage meetings

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

BSBCMM401

Make a presentation

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

HLTAID003

Provide first aid

Specific licensing /regulatory requirements relating to this competency, including requirements for refresher training should be obtained from the relevant national/state/territory Work Health and Safety Regulatory Authorities.

SITHFAB005

Prepare and serve espresso coffee

Specific licensing /regulatory requirements relating to this competency, including requirements for refresher training should be obtained from the relevant national/state/territory Work Health and Safety Regulatory Authorities.

SITXFSA002

Participate in safe food handling practices

Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

AIBT provides approximately 360 hours of unpaid workplace vocational placement.

This includes a minimum of:

  • 36 complete service periods for unit SITHIND004 – Work effectively in hospitality service

Completing all the units of competency within this qualification will lead to the issuance of a Diploma of Hospitality Management (SIT50416) including a transcript of all completed units. Students that successfully complete individual units of competency, but not the whole qualification, will be eligible to receive a Statement of Attainment detailing the completed units

Banquet or function manager
Bar manager
Café manager
Chef de cuisine
Chef patissier
Kitchen manager
Restaurant manager
Unit manager catering operations

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