SIT50416-Diploma of Hospitality Management
  +61 2 8628 7973       info@wsc.nsw.edu.au
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SIT50416-Diploma of Hospitality Management

CRICOS Course Code: 0102053

SIT50416-Diploma of Hospitality Management

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About this course

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SIT50416-Diploma of Hospitality Management

The latest release of the qualification can be found at:  https://training.gov.au/Training/Details/SIT50416

Western Sydney College
RTO Code: 45360
CRICOS Provider Code: 03690M

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 the 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 specialisation in accommodation services, cookery, food, and beverage, and gaming.

• Individuals seeking to pursue a career in a Hospitality Industry
• Individuals seeking to enhance their current skills
• Individuals seeking to pursue a higher education qualification

banquet or function manager, bar manager, café manager, chef de cuisine, chef pâtissier, club manager, executive housekeeper, front office manager, gaming manager, kitchen manager, motel manager, restaurant manager, sous chef, unit manager catering operations.

Students who complete this course may pursue SIT60316- Advanced Diploma of Hospitality Management or higher education qualifications in the Hospitality Management or Business Management.

The SIT50416-Diploma of Hospitality Management requires the completion of thirteen (13) core and fifteen (15) elective units. Electives for this qualification have been chosen by Western Sydney College to ensure that students achieve a broad range of skills and knowledge in Hospitality sector.

Unit Code Unit Name
CORE
BSBDIV501 Manage diversity in the workplace**
BSBMGT517 Manage operational plan
SITXCCS007 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
SITXHRM003 Lead and manage people**
SITXMGT001 Monitor work operations**
SITXMGT002 Establish and conduct business relationships
SITXWHS003 Implement and monitor work health and safety practices**
ELECTIVES
SITXFSA001 Use hygienic practices for food safety**
SITHKOP005 Coordinate cooking operations**
SITHCCC013 Prepare seafood dishes*, **
SITHCCC014 Prepare meat dishes*, **
SITHPAT006 Produce desserts*, **
SITHCCC010 Re-thermalise chilled and frozen foods
SITHCCC019 Produce cakes, pastries, and breads*, **
BSBCMM401 Make a presentation
BSBITU306 Design and produce business documents**
SITXWHS002 Identify hazards, assess and control safety risks**
BSBHRM405 Support the recruitment, selection, and induction of staff
SITXHRM001 Coach others in job skills**
SITHIND002 Source and use information on the hospitality industry
BSBSUS401 Implement and monitor environmentally sustainable work practices**
BSBFIA401 Prepare financial reports.**

Note: * The unit SITXFSA001 Use hygienic practices for food safety is a pre-requisite for all units marked with a star and will therefore be delivered and assessed prior to all other units marked with a star.
** Students who complete all the units in SIT40516-Certificate IV in Commercial Cookery at WSC will receive 21 units credit transfer towards SIT50416-Diploma of Hospitality Management and can complete the remaining 7 units towards SIT50416-Diploma of Hospitality Management over 2 terms of 10 weeks.

78 weeks (60 weeks study and 18 weeks holidays)
This qualification will be delivered over 78 weeks, including four terms of 10 weeks and 18 weeks of holidays.
** Students who complete all the units in SIT40516-Certificate IV in Commercial Cookery at WSC will receive 17 units credit transfer towards SIT50416-Diploma of Hospitality Management and can complete the remaining 11 units towards SIT50416-Diploma of Hospitality Management over 2 terms of 10 weeks.

The delivery mode of this qualification is 20 hours face to face blended delivery mode combined with classroom and practical training in a commercial kitchen setting.

Classroom training will be held at 55 High Street in Parramatta NSW 2150 and 39 Dixon Street, Sydney, NSW, 2000. Cookery practical training will be held in multiple locations including:

1. 39 Dixon Street, Sydney, NSW, 2000 ,

2. Indreni Function centre, 588 princess highway, Rockdale NSW 2216 and others.

• Must be at least 17 years of age or older at course commencement.
• Students must have completed Australian Year 12 or equivalent; have completed AQF Certificate IV or relevant qualification.
• An overall valid academic IELTS score of at least 5.5 or equivalent unless exempted (please refer to the DOHA website for Acceptable English Evidence and Exemptions); or an English proficiency of intermediate level or above from an approved ELICOS provider; or have completed at least an Australian Certificate IV qualification within the last 2 years, or have successfully passed Western Sydney College’s English Placement Test.
• International Students must meet the Student Visa (SC500) requirements.

The delivery mode of this qualification is 20 hours face-to-face blended delivery mode combined with classroom and practical training in a commercial kitchen setting.

This qualification consists of different Units of Competencies (UOC) and our qualified trainers will explain UOC outlines at the beginning of the training of each UOC.

Classroom trainings are held in fully equipped classrooms and practical trainings are held in a fully set up commercial kitchen.

Each training session are facilitated with learner resources such as PowerPoint

Presentation, student learner guide, formative activities and where applicable, supported with simulated case studies, policies and procedures, software and necessary hardware, etc.

Students can bring their laptops that must have Microsoft Office or other necessary software installed. Laptops must be fully charged and students must bring a USB flash drive.

For cookery practical sessions, all students must wear a complete set of clean laundered and ironed uniforms and correct footwear.

Students are required to perform physical tasks including manual handling such as inventory and using commercial cooking equipment in a commercial kitchen setting.

Students are also required to complete mandatory a 72 hours work placement in 12 service periods in a restaurant with a commercial kitchen for unit SITHKOP005 Coordinate cooking operations in term 6.

In terms of the required work placement, WSC Trainer will first visit the facility to assess its suitability and if found acceptable, a Work Placement agreement will be signed with the kitchen/restaurant. If any student fails to arrange his/her work placement, WSC will help to arrange the work placement for that student

This course may have various timetables and students are required to contact our admissions team prior to course commencement.

Note: The course timetable will be available prior to course commencement and students are required to contact our admissions team for the available timetables.

All our Units of Competencies (UOC) are assessed through a combination of assessment types. These may include practical demonstrations, role plays, writing reports, group projects, presentations, and written questionnaires, etc.

All International students are required to meet satisfactory course progress to meet their student visa requirements. Please refer to International Student Handbook which is available on our website on the specific support that WSC offers to international students. Additional support is provided to those international students who are identified as a risk of not meeting the course progress requirements as per the intervention strategy.

At Western Sydney College we are committed to ensuring that students get all the support they need to complete their studies.

Western Sydney College will provide a wide range of learning support options and resources to assist students such as;

  • One-on-one support from our trainers/assessors to assist with their studies.
  • Additional classes, tutorial, and workshops
  • One-on-one support from the Administration relating to any student concerns such includes language, literacy, and numeracy issues.
  • Referral to relevant external services.

If students need any support, please contact the support team.

E: support@wsc.nsw.edu.au

Students may apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer or recognition of prior learning) as per the information included in our International Student Handbook.

For international students, the granting of course credit may affect their course fees as well as the duration of the course.

The result of the application for credit and any changes to fees or course duration will be advised to students in writing.

If course credit is granted following the issuance of the Confirmation of Enrolment, students will receive a new Confirmation of Enrolment showing reduced course duration.

For further details please contact our admissions team.

Email: admissions@wsc.nsw.edu.au

The costs for this course are as follows:
Enrolment fee: $250 (non-refundable)
Course fees: $18,750*
*Students who complete SIT40516-Certificate IV in Commercial Cookery at WSC can complete the course in 2 terms of 10 weeks. This will reduce the tuition fees to $6,250.
Materials fees: $75 per Term
Other resources: $500 (other fees payable at the commencement of the course)

Payment terms and conditions are included in the Student Handbook. Additionally, a detailed payment plan and payment arrangements are provided in the letter of offer and written agreement which is provided to the student for their review and agreement prior to acceptance into the course. The agreement also includes details of additional fees and charges, which may be applicable.

Please note Western Sydney College reserves the right to vary the tuition fees and/or other charges from time to time.

Please contact the administration for current course fees and associated charges.

Complete and submit the student application form with relevant supporting documents. Students can apply directly to Western Sydney College or through an authorized agent of Western Sydney College. Please refer to our website www.wsc.nsw.edu.au for a detailed application process.

Western Sydney College

Sydney Campus: Level 2, 39 Dixon Street, Sydney, NSW 2000

Parramatta Campus: 55 High Street, Parramatta, NSW 2150

Phone: +61 02 8628 7973
E: admissions@wsc.nsw.edu.au
W: wsc.nsw.edu.au