SIT50416 Diploma of Hospitality Management

Subjects in this qualification

BSBDIV501 Manage diversity in the workplace

BSBMGT517 Manage operational plan

SITXCCS007 Enhance the customer service experience

SITXCCS008 Develop and manage quality customer service

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

Plus, one of the following:

SITHCCC020 Work effectively as a cook*

SITHIND004 Work effectively in hospitality service

SITHKOP005 Coordinate cooking operations*

Plus, one of the following:

*SITXFSA001 Use hygienic practices for food safety

*SITHIND001 Use hygienic practices for hospitality service

Elective Subjects

Plus 13 elective subjects can be chosen from the following units of competence:

SITHCCC001 Use food preparation equipment*
SITHCCC005 Prepare dishes using basic methods of cookery*
SITHCCC006 Prepare appetisers and salads*
SITHCCC007 Prepare stocks, sauces and soups*
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes*
SITHCCC012 Prepare poultry dishes*
SITHCCC013 Prepare seafood dishes*
SITHCCC014 Prepare meat dishes*
SITHCCC018 Prepare food to meet special dietary requirements*
SITHCCC019 Produce cakes, pastries and breads*
SITHKOP001 Clean kitchen premises and equipment*
SITHKOP002 Plan and cost basic menus
SITHPAT006 Produce desserts*
SITXFSA002 Participate in safe food handling practices*
SITXHRM001 Coach others in job skills
SITXINV002 Maintain the quality of perishable items*
SITXWHS001 Participate in safe work practices
SITHCCC003 Prepare and present sandwiches*
SITHCCC017 Handle and serve cheese*
SITHCCC015 Produce and serve food for buffets*
SITHCCC021 Produce specialised food items*
SITXINV001 Receive and store stock*
SITXINV003 Purchase goods
SITXINV004 Control stock
SITHPAT003 Produce pastries*
SITHPAT001 Produce cakes*
SITHPAT004 Produce yeast-based bakery products*
SITHPAT005 Produce petit fours*
SITHPAT006 Produce desserts*
SITHPAT002 Produce gateaux, torten and cakes*
SITHASC014 Prepare dim sum*
SITHASC015 Prepare Chinese roast meat and poultry dishes*
SITHASC007 Prepare curry pastes and powders*
SITHASC016 Prepare tandoori dishes*
SITHASC017 Prepare Indian breads*
SITHASC018 Produce Indian sweetmeats*
SITHASC019 Produce Indian pickles and chutneys*
SITHASC010 Prepare Japanese cooked dishes*
SITHASC011 Prepare sashimi*
SITHASC012 Prepare sushi*
SITHASC013 Produce Japanese desserts*
SITHASC001 Prepare dishes using basic methods of Asian cookery*
SITHASC002 Prepare Asian appetisers and snacks*
SITHASC003 Prepare Asian stocks and soups*
SITHASC004 Prepare Asian sauces, dips and accompaniments*
SITHASC005 Prepare Asian salads*
SITHASC006 Prepare Asian rice and noodles*

SITHASC007 Prepare curry pastes and powders*
SITHASC008 Prepare Asian cooked dishes*
SITXFAB002 Provide responsible service of alcohol

SITHFAB003 Operate a bar * ^

SITHFAB001 Clean and tidy bar area
SITHFAB004 Prepare and serve non-alcoholic beverages*
SITHFAB005 Prepare and serve espresso coffee*

SITHACS001 Clean premises and equipment
SITHFAB010 Prepare and serve cocktails* ^
SITHFAB014 Provide table service of food and beverage * ^
SITHFAB016 Provide advice on food
SITHFAB310 Provide advice on beers, spirits and liqueurs ^
SITXFIN001 Process financial transactions
SITXHRM006 Monitor staff performance

SITXHRM004 Recruit, select and induct staff

SITXCCS006 Provide service to customers

SITXCOM002 Show social and cultural sensitivity

SITEEVT006 Plan in house events or functions

*Prerequisite is SITHFAB002 Provide responsible service of alcohol

*Prerequisite is SITXFSA001 Use hygienic practices for food safety

Please note more than 13 elective units can be chosen but each extra elective may incur an extra cost to the candidate.