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 specialisation in accommodation services, cookery, food and beverage and gaming.
Possible job titles include:
◾banquet or function manager
◾chef de cuisine
◾front office manager
◾unit manager catering operations.
|Course Name: ||SIT50416 - Diploma of Hospitality Management|
|Course Code: ||SIT50416|
|Course Duration: ||The time it takes to complete the RPL process varies for each applicant.|
|Training Plans: || Commercial Cookery/Food and Beverage (RPL)|
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.
The assessment is conducted using a combination of RPL tools. These tools include a self-assessment form, third party observation report, (completed by an industry expert), a practical observation report, and an interview with your assessor. Assessment for this course is undertaken by Workskills International.
|Entry Requirements: |
To complete the RPL process in this course you must already hold the following units:
SITXFSA001 - Use hygenic practices for food safety
SITXFSA002 - Participate in safe food handling practices
|Qualification Requirements: |
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
|Mode of Delivery: |
Recognition of Prior Learning.See http://mttec.com.au/rpl/ for further information.
|Units of Competence: ||
||Manage diversity in the workplace
||Manage operational plan
||Enhance customer service experiences
||Develop and manage quality customer service practices
||Manage finances within a budget
||Prepare and monitor budgets
||Research and comply with regulatory requirements
||Lead and manage people
||Monitor work operations
||Establish and conduct business relationships
||Implement and monitor work health and safety practices
||Make a presentation
||Prepare and present sandwiches
||Package prepared foodstuffs
||Prepare dishes using basic methods of cookery
||Prepare appetisers and salads
||Prepare vegetable, fruit, eggs and farinaceous dishes
||Prepare and serve non-alcoholic beverages
||Prepare and serve espresso coffee
||Serve food and beverage
||Provide table service of food and beverage
||Provide advice on food
||Work effectively in hospitality service
||Coordinate cooking operations
||Use hygienic practices for food safety
||Mentor in the workplace
** Electives can be changed to suit your needs. Please contact us directly for more information.