Dip of Hospitality Management - SIT50422
Qualification Overview:
Qualification Name:
Dip of Hospitality Management
Qualification Code and Units of Competency:
SIT50422
Processing time:
You can get your desired qualification through RPL pathways within four weeks of getting the sufficient information and evidence of the supporting documents.
Why study Dip of Hospitality Management?
The Diploma in Hospitality Management depicts the position of highly competent and trained senior operators who oversee hospitality operations by utilising a variety of hospitality talents, managerial competencies, and in-depth understanding of the industry. They make their own decisions, are self-sufficient, accountable for others, and capable of making commercial decisions.
The degree also provides prospects for employment as a departmental or small business manager in any sector of the hotel industry. Restaurants, hotels, catering businesses, cafes, and other similar establishments are among the employers.
At the time of publication, no occupational licensure, certification, or special regulatory requirements applied to this qualification.
How RPL ADVISOR assist you?
We can give you a FREE RPL Quote today !
RPL ADVISOR recognises the need to convert an overseas qualification into an Australian national qualification, and we offer a variety of fast and simple RPL distance training programs through our partner RTOs to meet any relevant requirements for Australia.
RPL ADVISOR can turn your expertise, talents, knowledge, or overseas credentials into a nationally recognised Australian certification through a comprehensive partner network of Registered Training Organisations (RTOs). The RPL evaluation process can often be done with established proof of your skills and does not necessitate further review.
Let us get your skills recognised
The Diploma in Hospitality Management provides understanding to highly trained senior operators who supervise hospitality operations by combining a broad variety of hospitality abilities with managerial skills and industry knowledge.
What evidence of documents you need?
We require the following proof of documents to assess your eligibility for the desired qualification through RPL:
Evidence of Learning
- Photo (latest)
- Passport
- Resume / CV
- Payslips/work contract/ABN if self-employed
- Letter of Employment (onshore / offshore)
- Current employment contracts
- Evidence of overseas qualifications (if available)
- Transcripts or assessments from related previous qualifications.
- Videos or photos at your work (at least 2 from each task)
- Apprenticeship papers (if available)
- OHS/WHS policies and procedures
- Safe work method statements
- Job safety analysis (if available)
FIVE Steps to get your qualification?
The following are the five steps involved in obtaining a desired qualification through RPL:
- Evaluation: One of experienced RPL ADVISOR consultants can conduct a free, no-obligation RPL skills check.
- Your Experience: Compiling and submitting your ‘Experience Portfolio’, which includes photographs and videos of you on the job, references, past credentials, and your latest resume, among other things.
- RTO Reviews the Evidence: Using an RPL assessment, a certified assessor from one of our collaborating RTOs can review the evidence and decide whether you are competent in the units for that certification.
- Interview: If all supporting documents meet the requirement of the desired qualification, then the RTO may take your interview.
- Your Certificate: If the RTO determines that you are qualified in all relevant units of competency, the Registered Training Organisation will grant you a certificate.
Packaging Rules
Dip of Hospitality Management
28 units must be completed:
- 13 core units
- 15 elective units, consisting of:
- 1 unit from Group A
- 1 unit from Group B
- 8 units from Group C
- 5 units from Group C, 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.
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 | |
| Group A | |
| SITHIND001 | Use hygienic practices for hospitality service |
| SITXFSA001 | Use hygienic practices for food safety |
| Group B | |
| SITHCCC020 | Work effectively as a cook |
| SITHIND004 | Work effectively in hospitality service |
| SITHKOP005 | Coordinate cooking operations |
| Group C | |
| Accommodation Services– Front Office, Housekeeping and Porting | |
| CPPCLO2001A | Maintain hard floor surfaces |
| CPPCLO2004A | Maintain carpeted floors |
| CPPCLO2009A | Clean glass surfaces |
| CPPCLO2010A | Clean ceiling surfaces and fittings |
| CPPCLO2017A | Clean wet areas |
| CPPCLO2019A | Sort and remove waste and recyclable materials |
| CPPCLO2035A | Maintain cleaning storage areas |
| CPPCLO3013A | Clean window coverings |
| CPPCLO3016A | Wash furniture and fittings |
| SITHACS001 | Clean premises and equipment |
| SITHACS002 | Provide housekeeping services to guests |
| SITHACS003 | Prepare rooms for guests |
| SITHACS004 | Launder linen and guest clothes |
| SITHACS005 | Provide porter services |
| SITHACS006 | Provide valet services |
| SITHACS007 | Conduct night audit |
| SITHACS008 | Provide accommodation reception services |
| SITTTSL002 | Access and interpret product information |
| SITTTSL005 | Sell tourism products and services |
| SITTTSL006 | Prepare quotations |
| SITTTSL007 | Process reservations |
| SITTTSL010 | Use a computerised reservations or operations system |
| Administration | |
| BSBADM502 | Manage meetings |
| BSBRES401 | Analyse and present research information |
| Asian Cookery | |
| 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 |
| SITHASC009 | Prepare Asian desserts |
| SITHASC010 | Produce Japanese cooked dishes |
| SITHASC011 | Prepare sashimi |
| SITHASC012 | Prepare sushi |
| SITHASC013 | Prepare Japanese desserts |
| SITHASC014 | Prepare dim sum |
| SITHASC015 | Prepare Chinese roast meat and poultry dishes |
| SITHASC016 | Prepare tandoori dishes |
| SITHASC017 | Prepare Indian breads |
| SITHASC018 | Prepare Indian sweetmeats |
| SITHASC019 | Prepare Indian pickles and chutneys |
| Client and Customer Service, Crisis Management | |
| SITXCCS002 | Provide visitor information |
| SITXCCS004 | Provide lost and found services |
| SITXCCS005 | Provide club reception services |
| SITXCRI001 | Respond to a customer in crisis |
| Commercial Cookery and Catering | |
| SITHCCC001 | Use food preparation equipment |
| SITHCCC003 | Prepare and present sandwiches |
| SITHCCC004 | Package prepared foodstuffs |
| 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 |
| SITHCCC009 | Produce cook-chill and cook-freeze foods |
| SITHCCC010 | Re-thermalise chilled and frozen foods |
| SITHCCC012 | Prepare poultry dishes |
| SITHCCC013 | Prepare seafood dishes |
| SITHCCC014 | Prepare meat dishes |
| SITHCCC015 | Produce and serve food for buffets |
| SITHCCC016 | Produce pates and terrines |
| SITHCCC017 | Handle and serve cheese |
| SITHCCC018 | Prepare food to meet special dietary requirements |
| SITHCCC019 | Produce cakes, pastries and breads |
| SITHCCC021 | Prepare specialised food items |
| SITHCCC022 | Prepare portion-controlled meat cuts and meat products |
| Communication and Teamwork | |
| BSBCMM401 | Make a presentation |
| SITXCOM004 | Address protocol requirements |
| Computer Operations and ICT Management | |
| BSBITU301 | Create and use databases |
| BSBITU302 | Create electronic presentations |
| BSBITU306 | Design and produce business documents |
| BSBITU402 | Develop and use complex spreadsheets |
| E-Business | |
| BSBEBU501 | Investigate and design e-business solutions |
| SITXEBS002 | Develop, implement and monitor the use of social media in a business |
| Environmental Sustainability | |
| BSBSUS501 | Develop workplace policy and procedures for sustainability |
| Events | |
| SITEEVT001 | Source and use information on the events industry |
| SITEEVT005 | Plan in-house events or functions |
| SITEEVT008 | Manage event staging components |
| SITEEVT010 | Manage on-site event operations |
| Finance | |
| BSBFIA302 | Process payroll |
| BSBFIA303 | Process accounts payable and receivable |
| BSBFIA304 | Maintain a general ledger |
| BSBFIA401 | Prepare financial reports |
| BSBFIM502 | Manage payroll |
| SITXFIN001 | Process financial transactions |
| SITXFIN002 | Interpret financial information |
| First Aid | |
| HLTAID011 | Provide first aid |
| Food and Beverage | |
| SITHFAB002 | Provide responsible service of alcohol |
| SITHFAB003 | Operate a bar |
| SITHFAB004 | Prepare and serve non-alcoholic beverages |
| SITHFAB005 | Prepare and serve espresso coffee |
| SITHFAB006 | Provide room service |
| SITHFAB007 | Serve food and beverage |
| SITHFAB008 | Operate and monitor cellar systems |
| SITHFAB009 | Conduct a product tasting for alcoholic beverages |
| SITHFAB010 | Prepare and serve cocktails |
| SITHFAB011 | Provide advice on beers, spirits and liqueurs |
| SITHFAB012 | Provide advice on Australian wines |
| SITHFAB013 | Provide advice on imported wines |
| SITHFAB014 | Provide table service of food and beverage |
| SITHFAB015 | Provide silver service |
| SITHFAB016 | Provide advice on food |
| SITHFAB017 | Provide advice on food and beverage matching |
| SITHFAB018 | Provide gueridon service |
| SITHFAB019 | Plan and monitor espresso coffee service |
| SITHFAB020 | Manage the sale or service of wine |
| Food Safety | |
| SITXFSA001 | Use hygienic practices for food safety |
| SITXFSA002 | Participate in safe food handling practices |
| SITXFSA003 | Transport and store food |
| SITXFSA004 | Develop and implement a food safety program |
| Franchising | |
| BSBFRA502 | Manage a franchise operation |
| Gaming | |
| SITHGAM001 | Provide responsible gambling services |
| SITHGAM002 | Attend gaming machines |
| SITHGAM003 | Operate a TAB outlet |
| SITHGAM004 | Conduct Keno games |
| SITHGAM005 | Analyse and report on gaming machine data |
| SITHGAM006 | Deal Baccarat games |
| SITHGAM007 | Conduct Big Wheel games |
| SITHGAM008 | Deal Blackjack games |
| SITHGAM009 | Deal Poker games |
| SITHGAM010 | Deal Pontoon games |
| SITHGAM011 | Conduct Rapid Roulette games |
| SITHGAM012 | Conduct Roulette games |
| SITHGAM013 | Conduct Sic Bo games |
| SITHGAM014 | Manage gaming activities |
| SITHGAM015 | Attend casino gaming machines |
| SITHGAM016 | Deal Caribbean Stud games |
| SITHGAM017 | Deal Casino War games |
| SITHGAM018 | Deal Mississippi Stud games |
| SITHGAM019 | Conduct Rapid Baccarat games |
| SITHGAM020 | Conduct Rapid Big Wheel games |
| SITHGAM021 | Deal Three Card Poker games |
| Human Resource Management | |
| SITXHRM004 | Recruit, select and induct staff |
| SITXHRM005 | Manage volunteers |
| SITXHRM006 | Monitor staff performance |
| Inventory | |
| SITXINV002 | Maintain the quality of perishable items |
| SITXINV003 | Purchase goods |
| SITXINV004 | Control stock |
| Kitchen Operations | |
| SITHKOP003 | Plan and display buffets |
| SITHKOP004 | Develop menus for special dietary requirements |
| SITHKOP005 | Coordinate cooking operations |
| SITHKOP006 | Plan catering for events or functions |
| SITHKOP007 | Design and cost menus |
| SITHKOP008 | Select catering systems |
| Languages other than English | |
| SITXLAN003 | Conduct oral communication in a language other than English |
| SITXLAN004 | Conduct complex oral communication in a language other than English |
| SITXLAN005 | Read and write information in a language other than English |
| SITXLAN006 | Read and write documents in a language other than English |
| Management and Leadership | |
| BSBRSK501 | Manage risk |
| Marketing and Public Relations | |
| BSBMKG401 | Profile the market |
| SITXMPR001 | Coordinate production of brochures and marketing materials |
| SITXMPR002 | Create a promotional display or stand |
| SITXMPR003 | Plan and implement sales activities |
| SITXMPR004 | Coordinate marketing activities |
| SITXMPR005 | Participate in cooperative online marketing initiatives |
| SITXMPR006 | Obtain and manage sponsorship |
| SITXMPR007 | Develop and implement marketing strategies |
| Patisserie | |
| SITHPAT001 | Produce cakes |
| SITHPAT002 | Produce gateaux, torten and cakes |
| SITHPAT003 | Produce pastries |
| SITHPAT004 | Produce yeast-based bakery products |
| SITHPAT005 | Produce petits fours |
| SITHPAT006 | Produce desserts |
| SITHPAT007 | Prepare and model marzipan |
| SITHPAT008 | Produce chocolate confectionery |
| SITHPAT009 | Model sugar-based decorations |
| SITHPAT010 | Design and produce sweet buffet showpieces |
| Planning and Product Development | |
| SITTPPD001 | Package tourism products |
| SITTPPD003 | Coordinate and operate sustainable tourism activities |
| SITTPPD004 | Develop in-house recreational activities |
| SITTPPD005 | Develop host community awareness of tourism |
| SITTPPD007 | Research and analyse tourism data |
| Security | |
| CPPSEC2012A | Monitor and control individual and crowd behaviour |
| CPPSEC3017A | Plan and conduct evacuation of premises |
| CPPSEC3018A | Provide for the safety of persons at risk |
| Work Health and Safety | |
| SITXWHS002 | Identify hazards, assess and control safety risks |
| Working in Industry | |
| SITHIND001 | Use hygienic practices for hospitality service |
| SITHIND002 | Source and use information on the hospitality industry |
| SITHIND004 | Work effectively in hospitality service |
