What will I learn?

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 specialisation in accommodation services, cookery, food and beverage and gaming.

Possible job titles include:

  • Banquet or function manager
  • Bar manager
  • Café manager
  • Chef de cuisine
  • Chef patissier
  • Club manager
  • Executive housekeeper
  • Front office manager
  • Gaming manager
  • Kitchen manager
  • Motel manager
  • Restaurant manager
  • Sous chef
  • Unit manager catering operations.

Mode of Study

The modes of study include:

  • Classroom based training
  • Practical training in a commercial training kitchen
  • Work placement

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

BSBRSK501 Manage Risk

SITHCCC001 Use food preparation equipment

SITHCCC005 Prepare dishes using basic methods of cookery

SITHCCC006 Prepare appetizers and salads

SITHCCC007 Prepare stocks, sauces and soups

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC012 Prepare poultry dishes

SITHCCC013 Prepare seafood dishes

SITHCCC014 Prepare meat dishes

SITHCCC018 Prepare food to meet special dietary requirements

SITHCCC019 Produce cakes, pastries and breads

SITHCCC020 Work effectively as a cook

SITHKOP002 Plan and cost basic menus

SITHPAT006 Produce desserts

SITXFSA001 Use hygienic practices for food safety

Assessment Methods

Assessment methods include written tests, projects, logbook/ third party report, observations and portfolio. The college will organise 200 hours of compulsory work placement.

Pathways from the qualification

After achieving SIT50416 Diploma of Hospitality Management, individuals could progress to undertake studies SIT60316 Advanced Diploma of Hospitality Management.

CRICOS

102494B

Study options

Full Time (90 weeks)

Tuition fees
Tuition: AUD $22,190 for the entire course; Application Charges: AUD $200; Materials Charge: AUD $1,250
Start date

4 October 2021, 8 November 2021

Venue

King Street Campus

Level 4, 310 King Street,

MELBOURNE,

Victoria,

3000, MELBOURNE, Australia

Full Time (90 weeks)

Tuition fees
Tuition: AUD $22,190 for the entire course; Application Charges: AUD $200; Materials Charge: AUD $1,250
Start date

4 October 2021, 8 November 2021

Venue

Windsor College

Lonsdale Street Campus,

Level 5, 123 Lonsdale Street,

MELBOURNE,

Victoria,

3000, MELBOURNE, Australia

Entry requirements

For international students

Age Requirements

All applicants must be 18 years or older at the commencement of their course

English Language Requirements

All International students applying for Hospitality courses at Windsor College must have a minimum English language proficiency of IELTS 5.5 or equivalent

Academic Requirements

Participants must have successfully completed Year 12, or secondary studies in the applicants home country which are equivalent to an Australian Year 12 qualification.

Pathways to the qualification

The preferred pathways for candidates considering this qualification includes holding a SIT40516 Certificate IV in Commercial Cookery or other relevant qualification or holding vocational experience in a range of work environments in senior support roles but without a qualification.

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