SIT50422 Diploma of Hospitality Management

Release 2

SIT50422 Diploma of Hospitality Management

Modification History

Release	Comments
Release 2	Release 2 Supersedes and is equivalent to Release 1, minor correction to metadata and elective unit title.

Qualification Description

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 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 for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

28 units must be completed:

11 core units

17 elective units, consisting of:

1 unit from Group A

1 unit from Group B

11 units from Group C

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

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

Note: Units marked with * have one or more prerequisites. Refer to individual units for details.

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
Elective units
Group A - Hygiene
SITHIND005	Use hygienic practices for hospitality service
SITXFSA005	Use hygienic practices for food safety
Group B - Operations
SITHCCC043*	Work effectively as a cook
SITHIND008	Work effectively in hospitality service
SITHKOP013*	Plan cooking operations
Group C - Hospitality
Accommodation Services– Front Office, Housekeeping and Portering
CPPCLO3100	Maintain cleaning storage areas
CPPCLO3101	Clean carpeted floors
CPPCLO3102	Clean hard floors
CPPCLO3103	Clean and maintain amenities
CPPCLO3105	Clean glass surfaces
CPPCLO3108	Clean window coverings
CPPCLO3111	Clean rooms, furniture and fittings
CPPCLO3112	Clean walls, ceilings and fittings
SITHACS009	Clean premises and equipment
SITHACS010	Provide housekeeping services to guests
SITHACS011	Prepare rooms for guests
SITHACS012	Launder linen and guest clothes
SITHACS013	Provide porter services
SITHACS014	Provide valet services
SITHACS015	Conduct night audit
SITHACS016	Provide accommodation reception services
SITTTVL001	Access and interpret product information
SITTTVL004	Sell tourism products or services
SITXCCS017	Use a computerised booking system
SITXCCS019	Prepare quotations
Asian Cookery
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*	Produce Japanese desserts
SITHASC033*	Prepare dim sum
SITHASC034*	Prepare Chinese roast meat and poultry dishes
SITHASC035*	Prepare tandoori dishes
SITHASC036*	Prepare Indian breads
SITHASC037*	Prepare Indian sweetmeats
SITHASC038*	Prepare Indian pickles and chutneys
Client and Customer Service, Crisis Management
SITXCCS010	Provide visitor information
SITXCCS012	Provide lost and found services
SITXCCS013	Provide club reception services
SITXCRI003	Respond to a customer in crisis
Commercial Cookery and Catering
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, eggs and farinaceous dishes
SITHCCC031*	Prepare vegetarian and vegan dishes
SITHCCC032*	Produce cook-chill and cook-freeze foods
SITHCCC033*	Re-thermalise chilled and frozen 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
E-Business
SIRXSTR001	Develop an ecommerce strategy
SIRXOSM002	Maintain ethical and professional standards when using social media and online platforms
SIRXOSM004	Analyse performance of social media and online business tools
SIRXOSM006*	Develop and manage social media and online strategies
SIRXOSM007	Manage risk to organisational reputation in an online setting
Events
SITEEVT020	Source and use information on the events industry
SITEEVT023	Plan in-house events
SITEEVT026	Manage event production components
SITEEVT028	Manage on-site event operations
Food and Beverage
SITHFAB021	Provide responsible service of alcohol
SITHFAB023*	Operate a bar
SITHFAB024*	Prepare and serve non-alcoholic beverages
SITHFAB025*	Prepare and serve espresso coffee
SITHFAB026*	Provide room service
SITHFAB027*	Serve food and beverage
SITHFAB028	Operate and monitor cellar systems
SITHFAB029*	Conduct a product tasting for alcoholic beverages
SITHFAB030*	Prepare and serve cocktails
SITHFAB031*	Provide advice on beers, spirits and liqueurs
SITHFAB032*	Provide advice on Australian wines
SITHFAB033*	Provide advice on imported wines
SITHFAB034*	Provide table service of food and beverage
SITHFAB035*	Provide silver service
SITHFAB036	Provide advice on food
SITHFAB037*	Provide advice on food and beverage matching
SITHFAB038	Plan and monitor espresso coffee service
SITHFAB039*	Manage the sale or service of wine
Food Safety
SITXFSA006	Participate in safe food handling practices
SITXFSA007*	Transport and store food
SITXFSA008*	Develop and implement a food safety program
Gaming
SITHGAM022	Provide responsible gambling services
SITHGAM023*	Attend gaming machines
SITHGAM024*	Operate a TAB outlet
SITHGAM025*	Conduct Keno games
SITHGAM026*	Analyse and report on gaming machine data
SITHGAM027*	Deal Baccarat games
SITHGAM028*	Conduct Big Wheel games
SITHGAM029*	Deal Blackjack games
SITHGAM030*	Deal Poker games
SITHGAM031*	Deal Pontoon games
SITHGAM032*	Conduct Rapid Roulette games
SITHGAM033*	Conduct Roulette games
SITHGAM034*	Attend casino gaming machines
SITHGAM035*	Deal Caribbean Stud games
SITHGAM036*	Deal Casino War games
SITHGAM037*	Deal Mississippi Stud games
SITHGAM038*	Conduct Rapid Baccarat games
SITHGAM039*	Conduct Rapid Big Wheel games
SITHGAM040*	Deal Three Card Poker games
Inventory
SITXINV006*	Receive, store and maintain stock
SITXINV007	Purchase goods
SITXINV008	Control stock
Kitchen Operations
SITHKOP011*	Plan and implement service of buffets
SITHKOP012*	Develop recipes for special dietary requirements
SITHKOP014	Plan catering for events or functions
SITHKOP015*	Design and cost menus
SITHKOP016	Select catering systems
Patisserie
SITHPAT011*	Produce cakes
SITHPAT012*	Produce specialised cakes
SITHPAT013*	Produce pastries
SITHPAT014*	Produce yeast-based bakery products
SITHPAT015*	Produce petits fours
SITHPAT016*	Produce desserts
SITHPAT017*	Prepare and model marzipan
SITHPAT018*	Produce chocolate confectionery
SITHPAT019*	Model sugar-based decorations
SITHPAT020*	Design and produce sweet showpieces
Working in Industry
SITHIND006	Source and use information on the hospitality industry
Group D – General electives
Administration
BSBINS401	Analyse and present research information
BSBTWK503	Manage meetings
Communication and Teamwork
BSBCMM411	Make presentations
BSBTWK501	Lead diversity and inclusion
SITXCOM009	Address protocol requirements
Computer Operations and ICT Management
BSBTEC301	Design and produce business documents
BSBTEC303	Create electronic presentations
BSBTEC402	Design and produce complex spreadsheets
Environmental Sustainability
BSBSUS511	Develop workplace policies and procedures for sustainability
Finance
BSBFIN401	Report on financial activity
BSBHRM416	Process payroll
BSBHRM526	Manage payroll
SITXFIN007	Process financial transactions
SITXFIN008	Interpret financial information
First Aid
HLTAID011	Provide First Aid
Franchising
BSBESB406	Establish operational strategies and procedures for new business ventures
Human Resource Management
SITXHRM010	Recruit, select and induct staff
SITXHRM011	Manage volunteers
SITXHRM012	Monitor staff performance
Languages other than English
SITXLAN008	Conduct oral communication in a language other than English
SITXLAN009	Read and write information in a language other than English
Management and Leadership
BSBOPS502	Manage business operational plans
BSBOPS504	Manage business risk
Marketing and Public Relations
BSBMKG431	Assess marketing opportunities
SITXMPR009	Coordinate production of brochures and marketing materials
SITXMPR010	Create a promotional display or stand
SITXMPR011	Plan and implement sales activities
SITXMPR012	Coordinate marketing activities
SITXMPR013	Participate in cooperative online marketing initiatives
SITXMPR014	Develop and implement marketing strategies
SITXMPR015	Obtain and manage sponsorship
Planning and Product Development
SITTPPD012	Package tourism products
SITTPPD014	Coordinate and operate sustainable tourism activities
SITTPPD015	Develop in-house recreational activities
SITTPPD016	Research and analyse tourism data
Security
CPPSEC2109	Monitor and control access and exit of persons and vehicles from premises
CPPSEC2110	Monitor and control individual and crowd behaviour to maintain security
CPPSEC3122	Plan provision of close protection services
Work Health and Safety
SITXWHS006	Identify hazards, assess and control safety risks

Qualification Mapping Information

Supersedes and is not equivalent to SIT50416 Diploma of Hospitality Management.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694