SIT50422 Diploma of Hospitality Management
111370F
04073F
Blended
Course Details
This qualification is designed for senior professionals who blend hospitality expertise with managerial acumen and a solid understanding of the industry to oversee hospitality operations. These individuals work autonomously, take responsibility for team members, and make a variety of operational business decisions.
The qualification equips students with the necessary skills and knowledge to take on roles as departmental or small business managers within the hospitality sector. Graduates can pursue careers in various settings, including restaurants, hotels, motels, catering services, clubs, pubs, cafés, and coffee shops. This qualification enables students to develop specialized skills in areas such as accommodation services, culinary arts, food and beverage management, and gaming operations.
SIT50422 Hospitality Management
CRICOS COURSE CODE (111372D)
https://training.gov.au/Training/Details/SIT50422
The SIT50422 Diploma of Hospitality Management requires the successful completion of 28 units must be completed:
11 core units
17 elective units
Electives for this qualification have been chosen by Daffodil International 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
Explore multiple intake options with flexible start dates. Reach out to us at info@daffodil.edu.au or call +61 434 195 007 for further details.
This course provides participants with the skills to obtain the occupational position across various industrial sectors. Job roles and titles vary across these different industry sectors. Possible job titles relevant to this qualification 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.
Daffodil College Entry Requirements:
Age Requirement:
- You must be 18 years or older at the beginning of the course.
Educational Qualifications:
- Completion of Year 12 in Australia or an equivalent qualification, or
- Successful completion of a Certificate III or higher qualification in the AQF framework.
Course Entry Interview:
- Participation in a course entry interview is required to assess your suitability and any specific needs for the course.
Visa Requirements:
- You must fulfill the conditions for an Australian student visa subclass 500.
English Language Proficiency:
- A minimum IELTS score of 6.0, with test results no older than 2 years. Alternatively, English language proficiency can be demonstrated through:
- Education for at least 5 years in a country where English is the primary language of instruction, or
- Completion of a Certificate IV level course or higher in an Australian RTO within the past 2 years.
Note: Other English proficiency tests such as PTE and TOEFL are accepted if the scores are equivalent to an IELTS 6.0. Students must provide their results for verification by Daffodil College.
- Be a minimum of 18 years old and have completed Year 12 or its equivalent.
- Participate in a course entry interview to assess suitability and individual needs.
- Attain an IELTS* score of 6.0 (results valid for up to 2 years). Alternatively, demonstrate English proficiency through documented evidence, such as:
- Five years of education in an English-speaking country; or
- Successful completion of an English Placement Test.
- All students must undergo a Language, Literacy, and Numeracy (LLN) assessment before commencing the course.
Note: Other English proficiency tests like PTE are acceptable; however, students must provide results equivalent to IELTS 6.0.
This course provides participants with the skills to obtain the occupational position across various industrial sectors. Job roles and titles vary across these different industry sectors. Possible job titles relevant to this qualification 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.
Please note that this pathway information aligns with the qualification description provided on the National Training Register. However, it does not guarantee employment or specific job roles upon completion of the course. Daffodil College does not make any claims regarding employment outcomes or guarantees associated with its courses, as doing so would be misleading.
Individuals who successfully complete the Diploma of Hospitality Management may progress to higher qualifications in hospitality and management.
Please note that Daffodil College does not provide the qualifications mentioned above as possible study pathways.
| CODE | Title |
|---|---|
| Core units | |
| SITXCCS015 | Enhance customer service experiences |
| SITXCCS016 | Develop and manage quality customer service practices |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFIN010 | Prepare and monitor budgets |
| SITXGLC002 | Identify and manage legal risks and comply with law |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXMGT004 | Monitor work operations |
| SITXMGT005 | Establish and conduct business relationships |
| SITXWHS007 | Implement and monitor work health and safety practices |
| Electives units | |
| SITXFSA005 | Use hygienic practices for food safety |
| SITHKOP013 | Plan cooking operations |
| SITHCCC023 | Use food preparation equipment |
| SITHCCC026 | Package prepared foodstuffs |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| 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 |
| SITHCCC038 | Produce and serve food for buffets |
| SITHCCC040 | Prepare and serve cheese |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| BSBTEC301 | Design and produce business documents |
Assessment
Assessment will be carried out through a diverse range of methods, such as projects involving role-plays, presentations, reports, portfolios, case studies, and short answer questions. The assessment process will be designed to reflect a simulated workplace environment.
Assessment tasks are structured to mirror real-life work activities, requiring students to complete them within industry-standard timeframes as set by assessors. These tasks are assessed against criteria that reflect the quality expected in the industry and must meet relevant safety standards. Students will work with authentic workplace documentation, collaborate as part of a team, and manage competing tasks by planning and prioritizing effectively. The tasks also involve using standard workplace equipment, such as computers and software, while considering practical constraints like time and budget.
Student Assessment Tasks:
Each unit of competency has a corresponding document that provides students with detailed instructions for their assessments. It also contains an assessment plan where students can note the due dates for each task, as well as an Assessment Task Cover Sheet that must be completed and submitted with each assessment.
- Each assessment task will receive a result of either Satisfactory (S) or Not Satisfactory (NS).
- To earn an overall Competent (C) outcome for the unit, students must complete all tasks with a Satisfactory result.
- If any task is evaluated as Not Satisfactory, the student will receive a Not Yet Competent (NYC) outcome for the unit.
- Students are permitted up to three attempts to achieve a Satisfactory outcome for each task. The third attempt will be subject to additional charges as per the fees and refunds policy.
- If a student is unable to achieve a Satisfactory result after three attempts, re-enrolment in the unit will be necessary.
Students have the right to appeal any assessment decision by adhering to the Complaints and Appeals Policy detailed in the Student Handbook. All appeals will be addressed in accordance with the established Complaints and Appeals Procedure.
Why Choose Daffodil College for Certificate IV in Kitchen Management?
Experienced Instructors
Learn from industry professionals who bring a wealth of knowledge and experience to the classroom. As a result, you’ll gain insights that are directly applicable to your career.
State-of-the-Art Facilities
Train in modern kitchen facilities equipped with the latest culinary technology. Consequently, you’ll be well-prepared for the demands of the industry.
Career Support
Benefit from our extensive network of industry contacts and a dedicated career services team. This support will assist you in finding job placements and career opportunities.
Pathway to Success
This qualification paves the way for supervisory and team-leading roles in various hospitality sectors. Alternatively, it can help you run your own small business.