Agent Registration
VET National Code: SIT50422 | CRICOS Code: 111714J

SIT50422 Diploma of Hospitality Management

Sydney Metro College > Kitchen and Hospitality Management > SIT50422 Diploma of Hospitality Management
Level:
Diploma
CRICOS Code:
111714J
Delivered Location:
Sydney Campus Only
Duration:
104 Weeks
Start exploring this course

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.

Course Outline
Qualification Code & Name SIT40521 - Certificate IV in Kitchen Management Qualification Duration 78 Weeks (6 Terms of 10 Weeks)
Terms
Each term consists of 10 weeks.		 Unit Code Unit Name Core / Elective
Term 1 SITXHRM009 Lead and manage people Core
SITXCOM010 Manage conflict Core
SITXFIN010 Prepare and monitor budgets Elective
SITXFIN009 Manage finances within a budget Core
SITXHRM008 Roster staff Core
SITXWHS007 Implement and monitor work health and safety practices Core
Term Break (3 Weeks)
Term 2 SITXFSA005 Use hygienic practices for food safety Core
SITHCCC027* Prepare dishes using basic methods of cookery Core
SITHCCC023* Use food preparation equipment Core
SITXFSA006 Participate in safe food handling practices Core
SITHCCC028* Prepare appetisers and salads Core
SITHKOP010 Plan and cost recipes Core
SITHCCC042* Prepare food to meet special dietary requirements Core
Term Break (3 Weeks)
Term 3 SITHCCC030* Prepare vegetable, fruit, eggs, and farinaceous dishes Core
SITHCCC029* Prepare stocks, sauces, and soups Core
SITHKOP012* Develop recipes for special dietary requirements Core
SITHCCC037* Prepare seafood dishes Core
SITHCCC036* Prepare meat dishes Core
SITHCCC035* Prepare poultry dishes Core
SITHPAT016* Produce desserts Core
Term Break (3 Weeks)
Term 4 SITHKOP015* Design and cost menus Core
SITHCCC038* Produce and serve food for buffets Elective
SITHCCC040 Prepare and serve cheese Elective
SITHCCC044* Prepare specialised food items Elective
SITHCCC031* Prepare vegetarian and vegan dishes Core
SITXFSA008* Develop and implement a food safety program Core
Term Break (3 Weeks)
Term 5 SITXINV006 Receive, store, and maintain stock Core
BSBTWK401 Build and maintain business relationships Elective
SITHCCC041* Produce cakes, pastries, and breads Core
SITXCCS014 Provide service to customers Elective
SITXMGT004 Monitor work operations Core
SITHKOP013* Plan cooking operations Core
Term Break (3 Weeks)
Term 6 SITHCCC043* Work effectively as a cook (Work Placement) Core
Term Break (3 Weeks)

Important Information

  • A unit code marked with an asterisk (*) indicates that the unit has prerequisite requirements. A prerequisite unit is one that must be successfully completed prior to enrolling in the unit marked with an asterisk. This ensures you have acquired the essential foundational knowledge or skills necessary to progress in your studies.
  • Note that the sequence of unit delivery may vary. A timetable with your allocated units for each term will be provided at the beginning of the term.
  • To successfully complete the qualification, a total of 28 units must be completed including 11 Core units and 17 Elective as listed above.

The table below lists the units that have prerequisite requirements and respective pre-requisite units.

Unit Requiring Completion of a Pre-requisite Unit Pre-requisite unit Pre-requisite unit Pre-requisite unit Pre-requisite unit
SITHCCC027* Prepare dishes using basic methods of cookery SITXFSA005 - Use hygienic practices for food safety
SITHCCC035* Prepare poultry dishes SITXFSA005 - Use hygienic practices for food safety SITHCCC027 - Prepare dishes using basic methods of cookery
SITHCCC036* Prepare meat dishes SITXFSA005 - Use hygienic practices for food safety SITHCCC027 - Prepare dishes using basic methods of cookery
SITHCCC037* Prepare seafood dishes SITXFSA005 - Use hygienic practices for food safety SITHCCC027 - Prepare dishes using basic methods of cookery
SITHCCC041* Produce cakes, pastries and breads SITXFSA005 - Use hygienic practices for food safety
SITHCCC043* Work effectively as a cook SITXFSA005 - Use hygienic practices for food safety SITHCCC027 - Prepare dishes using basic methods of cookery
SITHKOP015* Design and cost menus SITHKOP010 – Plan and cost recipes
SITHPAT016* Produce desserts SITXFSA005 - Use hygienic practices for food safety
SITHCCC040* Prepare and serve cheese SITXFSA005 - Use hygienic practices for food safety
SITXFSA008* Develop and implement a food safety program SITXFSA005 - Use hygienic practices for food safety SITXFSA006 - Participate in safe food handling practices

 

Work Placement Requirements

Term 6, SITHCCC043* Work effectively as a cook

  • The work placement must be completed in an organisation with an operational commercial kitchen.
  • The placement requires 48 shifts (192 hours), covering breakfast, lunch, and dinner services.
  • Students are encouraged to find their own work placement and if you are unable to find a suitable work placement Sydney Metro College will find a suitable work placement venue for you

 

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

Possible job titles include Hospitality Manager, Motel Manager, Sous Chef, Chef Patissier, Restaurant Manager.

After achieving SIT50422 Diploma of Hospitality Management, learners may wish to continue their education in courses related to health care and community services. Learners may also progress into higher courses such as SIT60322 Advanced Diploma of Hospitality Management depending upon individual requirements of higher education providers.

A Course credit is the recognition of prior learning, study, or work experience that allows students to receive credit towards a qualification. It can reduce the course duration and cost required to complete a course by exempting students from certain units if they have already met the learning outcomes. This process is outlined on the Sydney Metro College website under the download section in the Student Credit Transfer and Recognition of Prior Learning Policy.

The entry requirements to get into this course are as below:

Age requirements

International students must be 18 years of age or above at the time of their course commencement at Global International College.

 

Academic requirements

To enter this qualification, applicants should have successfully completed Australian equivalent of Year 12 or higher.

 

English language requirements for international students:

International students must demonstrate English language proficiency with minimum score of:

  • IELTS overall band of 5.5 (Academic), or
  • PTE (Pearson Test of English) 36; or equivalent.

 

The test must have been taken no more than two years before you apply for Global International College courses.

Alternatively, students can provide evidence that:

  1. they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States, or
  2. within two years of their application, they have successfully completed a foundation course or a senior secondary certificate of education or a substantial part of a Certificate III or higher level qualification from the Australian Qualifications Framework in Australia, or

Successful completion of an English Placement Test

This course is delivered over 104 weeks, consisting of 8 terms of 10 weeks each, plus up to 24 weeks of term breaks (3 weeks per term), including public holidays.

A face-to-face training mode is employed for this qualification and all training will take place at Sydney Metro College training facilities.

Units of competency are delivered individually.

A timetable will be supplied to each student prior to course commencement. Students are also provided with an orientation to the course to outline the learning and assessment processes, support services and other relevant.

 

Still have further questions or need clarification, please contact our administrations team: admissions@sydneymetrocollege.edu.au

ApplyDownload Brochures