• COURSE CODE:

    SIT50416
  • CRICOS:

    097559C
  • DURATION:

    52 Weeks
  • CATEGORY:

    8
  • NEXT INTAKE DATE:

    Please contact us at 1300 130 432

Course Overview

This nationally accredited qualification develops key skills and knowledge to excel as a team leader within the thriving hospitality industry. The Diploma of Hospitality Management helps you craft an in-depth understanding of many facets of the industry and equips you to work independently and within teams in a range of different settings.

KEY LEARNING OUTCOMES AND SKILLS

This course will arm you with the following key skills:

  • customer service

  • food hygiene

  • housekeeping

  • leading teams

  • customer service

  • financial acumen

  • food and beverage

  • human resource

ENTRY REQUIREMENTS

  • Students must be 18 years of age on commencement of the course
  • A minimum IELTS score of 5.5 with no band less than 5.5 or equivalent
  • Satisfactory completion of Australian Year 12 (or equivalent)

CAREER PATHWAYS

Employment pathways*:

  • bar manager

  • cafe manager

  • motel manager

  • restaurant manager

  • front office manager

  • catering operations manager

  • banquet or function manager

  • executive housekeeper

  • kitchen manager

  • duty manager

*It is not, however, intended to indicate that an individual will gain immediate employment on completion of this qualification

WORK-PLACEMENT

  • Students are required to complete the work placement of 36 service periods / shifts within a hospitality environment. Students can find their own placement. Mint Training and the Host Employer must have an agreement before the placement can be commenced.
  • Mint Training may assist students to secure a work placement but it is not a guarantee.
  • During your placement a Mint Training assessor will visit you on a number of occasions to observe you performing some of your tasks.

DELIVERY METHODS

Classroom based delivery[Face-to-Face].

ASSESSMENT METHODS

Assessment methods vary and may include written assignments, knowledge tests, research tasks, projects, case studies, observations, practical tasks and role plays/demonstrations .

RESOURCES

  • Students are required to bring a note-pad to every training session and may bring their own Laptop / Computer Tablet.
  • Mint Training will provide you with all other resources such as Wi-Fi internet connection and are included in the course fee.
  • Students are required to be well groomed and to wear appropriate clothing for work-placement (such as closed shoes, shirts, pants – please do NOT wear t-shirts, jeans and other fancy clothing). Student may be required to wear a uniform for work-placement (can be purchased for additional $150-approx.).

RECOGNITION OF PRIOR LEARNING (RPL)

RPL allows students to gain recognition of skills and knowledge they have achieved through on the job training, formal or informal education and life experience. Applicants are assessed on a case-by-case basis. A comprehensive RPL assessment tool will need to be completed and each unit will be addressed individually.
To know more about how RPL is conducted please refer to the following documents:

 

CREDIT TRANSFER (CT)

Students may be able to shorten the length of their chosen qualification by taking into account previous studies. Mint Training recognises Australian registered training organisations for credit transfers. Credit Transfers will be granted upon the receipt of sufficient evidence to support the application.

COURSE UNITS

Core Units:

  • BSBDIV501 Manage diversity in the workplace

  • BSBMGT517 Manage operational plan

  • SITXCCS007 Enhance customer service experiences

  • SITXCCS008 Develop and manage quality customer service practices

  • 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

Elective Units:

  • SITXFSA001 Use hygienic practices for food satety 

  • SITHKOP005 Coordinate cooking operations 

  • SITHIND002 Source and use information on the hospitality industry 

  • BSBCMM401 Make a presentation 

  • BSBADM502 Manage meetings 

  • SITXINV003 Purchase goods 

  • SITXWHS002 Identify hazards assess and control safety risks 

  • SITXFIN002 Interpret financial information 

  • SITXHRM004 Recruit, select and induct staff 

  • SITXHRM006 Monitor staff performance 

  • SITHKOP007 Design and cost menus 

  • SITHKOP004 Develop menus for special dietary requirements 

  • SITXFSA004 Develop and implement a food safety program 

  • SITXINV004 Control stock 

  • SITXFSA002 Participate in safe food handling practices 

Fee

Please call 1300 130 432 if you are having issues accessing this information.

Please click here for Fees & Charges.