SIT50422 Diploma of Hospitality Management

Subjects in this qualification

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

Plus, one of the following:

SITHCCC043 Work effectively as a cook*

SITHIND008 Work effectively in hospitality service

SITHKOP013 Plan cooking operations*

Plus, one of the following:

*SITXFSA005 Use hygienic practices for food safety

*SITHIND005 Use hygienic practices for hospitality service

Elective Subjects

Plus 15 elective subjects can be chosen from the following units of competence:

SITHCCC023 Use food preparation equipment*
SITHCCC027 Prepare dishes using basic methods of cookery*
SITHCCC028 Prepare appetisers and salads*
SITHCCC029 Prepare stocks, sauces and soups*
SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes*
SITHCCC035 Prepare poultry dishes*
SITHCCC037 Prepare seafood dishes*
SITHCCC036 Prepare meat dishes*
SITHCCC042 Prepare food to meet special dietary requirements*
SITHCCC041 Produce cakes, pastries and breads*
SITHKOP009 Clean kitchen premises and equipment*
SITHKOP00 Plan and cost recipes
SITHPAT006 Produce desserts*
SITXFSA006 Participate in safe food handling practices*
SITXHRM007 Coach others in job skills
SITXWHS005 Participate in safe work practices
SITHCCC025 Prepare and present sandwiches*
SITHCCC040 Prepare and serve cheese*
SITHCCC038 Produce and serve food for buffets*
SITHCCC044 Produce specialised food items*
SITXINV006 Receive, store and maintain stock*
SITXINV007 Purchase goods
SITXINV008 Control stock
SITHPAT013 Produce pastries*
SITHPAT011 Produce cakes*
SITHPAT014 Produce yeast-based bakery products*
SITHPAT015 Produce petit fours*
SITHPAT016 Produce desserts*
SITHPAT012 Produce specialised cakes*
SITHASC033 Prepare dim sum*
SITHASC034 Prepare Chinese roast meat and poultry dishes*
SITHASC026 Prepare curry pastes and powders*
SITHASC035 Prepare tandoori dishes*
SITHASC036 Prepare Indian breads*
SITHASC037 Produce Indian sweetmeats*
SITHASC038 Produce Indian pickles and chutneys*
SITHASC029 Prepare Japanese cooked dishes*
SITHASC030 Prepare sashimi*
SITHASC031 Prepare sushi*
SITHASC032 Produce Japanese desserts*
SITHASC020 Prepare dishes using basic methods of Asian cookery*
SITHASC021 Prepare Asian appetisers and snacks*
SITHASC022 Prepare Asian stocks and soups*
SITHASC023 Prepare Asian sauces, dips and accompaniments*
SITHASC024 Prepare Asian salads*
SITHASC025 Prepare Asian rice and noodles*
SITHASC026 Prepare curry pastes and powders*
SITHASC027 Prepare Asian cooked dishes*
SITXFAB021 Provide responsible service of alcohol
SITHFAB023 Operate a bar * ^
SITHFAB022 Clean and tidy bar areas
SITHFAB024 Prepare and serve non-alcoholic beverages*
SITHFAB025 Prepare and serve espresso coffee*
SITHACS009 Clean premises and equipment
SITHFAB030 Prepare and serve cocktails* ^
SITHFAB034 Provide table service of food and beverage * ^
SITHFAB036 Provide advice on food
SITHFAB038 Plan and monitor espresso coffee service*
SITXFIN007 Process financial transactions
SITXHRM012 Monitor staff performance
SITXHRM010 Recruit, select and induct staff
SITXCCS014 Provide service to customers
SITXCOM007 Show social and cultural sensitivity
SITEEVT023 Plan in house events

^Prerequisite is SITHFAB002 Provide responsible service of alcohol

*Prerequisite is SITXFSA005 Use hygienic practices for food safety

Please note more than 17 elective units can be chosen but each extra elective may incur an extra cost to the candidate.