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 minimum of 17 elective subjects can be chosen from the following units of competence:

1 unit from Group A

1 unit from Group B

11 units from Group C

4 units from Group C, D or elsewhere in the SIT Training Package or any other current Training Package or accredited course.

*Prerequisite

Group A Electives

SITXFSA005 Use hygenic practices for food safety

Group B Electives

SITHCCC043 Work effectively as a cook*
SITHIND008 Work effectively in hospitality service
SITHKOP013 Plan cooking operations*

Electives from Commercial Cookery and Catering – Group C

SITHCCC023 Use food preparation equipment*
SITHCCC025 Prepare and present sandwiches*
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, egg and farinaceous dishes*
SITHCCC031 Prepare vegetarian and vegan dishes*
SITHCCC032 Produce cook-chill & cook-freeze foods*
SITHCCC035 Prepare poultry dishes*
SITHCCC036 Prepare meat dishes*
SITHCCC037 Prepare seafood dishes*
SITHCCC038 Produce and serve food for buffets*
SITHCCC039 Produce pates and terrines*
SITHCCC040 Prepare and serve cheese*
SITHCCC041 Produce cakes, pastries and breads*
SITHCCC042 Prepare food to meet special dietary requirements*
SITHCCC044 Prepare specialised food items*

Electives from Patisserie – Group C

SITHPAT011 Produce cakes*
SITHPAT012 Produce specialised cakes*
SITHPAT013 Produce pastries*
SITHPAT014 Produce yeast-based bakery products*
SITHPAT015 Produce petit fours*
SITHPAT016 Produce desserts*
SITHPAT017 Prepare and model marzipan*
SITHPAT018 Produce chocolate confectionary*
SITHPAT019 Model sugar-based decorations*
SITHPAT020 Design and produce sweet showpieces*

Electives from Asian Cookery – Group C

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*
SITHASC028 Prepare Asian desserts*
SITHASC029 Prepare Japanese cooked dishes*
SITHASC030 Prepare sashimi*
SITHASC031 Prepare sushi*
SITHASC032 Prepare Japanese desserts*
SITHASC033 Prepare dim sum*
SITHASC034 Prepare Chinese roast meat and poultry dishes*
SITHASC035 Prepare tandoori dishes*
SITHASC036 Prepare Indian breads*
SITHASC038 Prepare Indian pickles and chutneys*

Electives from Food and Beverage – Group C

SITHFAB023 Operate a bar*
SITHFAB024 Prepare and serve non-alcoholic beverages*
SITHFAB025 Prepare and serve espresso coffee*
SITHFAB027 Serve food and beverage*
SITHFAB034 Provide table service of food & beverage*
SITHFAB036 Provide advice on food*

Electives from Food Safety – Group C

SITXFSA006 Participate in safe food handling practices
SITXFSA007 Transport & store food*
SITXFSA008 Develop and implement a food safety program*

Electives from Inventory – Group C

SITXINV006 Receive, store and maintain stock*
SITXINV007 Purchase goods
SITXINV008 Control stock

Electives from Work in industry – Group C

SITHIND006 Source and use information on the hospitality industry

Electives from Kitchen Operations – Group C

SITHKOP012 Develop recipes for special dietary requirements*
SITHKOP015 Design and cost menus*

Electives from Accommodation Services – Group C

SITHACS010 Provide housekeeping services to guests

Electives from BSB Training Package – Group D

BSBFIN601 Manage organisational finances
BSBTWK201 Work effectively with others

Electives from SIT Finance – Group D

SITXFIN007 Process financial transations

Electives from SIT Work Health and Safety – Group D

SITXWHS006 Identify hazards, assess and control safety risks

Electives from SIT Human Resource Management – Group D

SIXHRM010 Recruit, select and induct staff
SIXHRM012 Monitor staff performance

Electives from Elsewhere in the SIT Training Package – Group D

SITHCCC024 Prepare and present simple dishes*
SITXCCS011 Interact with customers
SITXCCS014 Provide service to customers
SITHFAB022 Clean and tidy bar areas*
SITHKOP009 Clean kitchen premises and equipment*
SITHIND007 Use hospitality skills effectively
SITHCOM006 Source and present information
SITXCOM007 Show social and cultural sensitivity
SITXMPR014 Develop and implement marketing strategies
SITXHRM007 Coach others in job skills

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