Diploma of Hospitality – SIT50416

This qualification provides the skills and knowledge for an individual to be competent as a manager in any hospitality functional area. This individual would possess a sound theoretical knowledge base and be able to use a range of specialised, technical or managerial competencies to plan, carry out and evaluate their own work and/or the work of their team.

 

Work would be undertaken in various hospitality settings, such as restaurants, hotels, catering operations, motels, clubs, pubs, cafés and coffee shops.

 

The qualification is suitable for an Australian apprenticeship pathway. This course is suitable for both new and existing workers to gain a nationally recognised vocational qualification.

 

BBHT Hospitality

TRAINING REQUIREMENTS

To attain the SIT50416 Diploma of Hospitality, the participant must achieve competence in 28 units. This is made up of all 13 Core units, plus a total of 15 Elective units. These elective units can be chosen when consulting one of the Brisbane Business & Hospitality staff who can offer you guidance and assistance to choose the right stream for you.

 

LOCATION

Brisbane Business & Hospitality Training can deliver this training throughout Metropolitan and Regional Queensland.

 

COURSE DURATION

This course is structured through competency based training and assessment. Course duration is based on individual training requirements.

 

ENTRY REQUIREMENTS

Students who wish to enrol in Brisbane Business & Hospitality Training programs are required to obtain a copy of the Student Handbook before making a final decision on training.

 

DELIVERY MODES

This course may be delivered through a combination of class, workplace, self-paced and distance learning.

 

COURSE FEES

Please phone Brisbane Business & Hospitality Training to discuss fee details for this course.

 

ENROLMENTS

Brisbane Business & Hospitality Training has a rolling intake. Continuous enrolments allow students to commence training at any time. Enrolments for traineeships involve a consultant visiting your workplace to complete paperwork and answer questions. Call Brisbane Business & Hospitality Training on 07 3117 9722 or 0409 890 298 or email info@bbht.com.au for details.

 

MANDATORY CORE UNITS

BSBDIV501
BSBMGT517
SITXCCS007
SITXCCS008
SITXCOM005
SITXFIN003
SITXFIN004
SITXGLC001
SITXHRM002
SITXHRM003
SITXMGT001
SITXMGT002
SITXWHS003
Manage diversity in the workplace
Manage operational plan
Enhance customer service experiences
Develop and manage quality customer service practices
Manage conflict
Manage finances within a budget
Prepare and monitor budgets
Research and comply with regulatory requirements
Roster staff
Lead and manage people
Monitor work operations
Establish and conduct business relationships
Implement and monitor work health and safety practices
15 ELECTIVE UNITS

MUST COMPLETE 1 HYGIENE UNIT

SITHIND001
SITXFSA001
Use hygienic practices for hospitality service
Use hygienic practices for food safety

MUST COMPLETE 1 INDUSTRY EFFICIENCY UNIT

SITHCCC020
SITHIND004
SITHKOP005

Work effectively as a cook
Work effectively in hospitality service
Coordinate cooking operations

PLUS 13 JOB SPECIFIC UNITS

Examples of elective units relevant to specific job outcomes and contexts at this level are as follows:

GAMING MANAGER IN A CLUB, HOTEL OR CASINO 

BSBRSK501
BSBWRT401
SITHFAB002
SITHFAB003
SITHGAM001
SITHGAM002
SITHGAM004
SITHGAM005
SITHGAM014
SITXHRM004
SITXHRM006
SITXMGT502
SITXMPR007
Manage risk
Write complex documents
Provide responsible service of alcohol
Operate a bar
Provide responsible gambling services
Attend gaming machines
Conduct Keno games
Analyse and report on gaming machine data
Manage gaming activities
Recruit, select and induct staff
Monitor staff performance
Manage projects
Develop and implement marketing strategies

KITCHEN MANAGER OR CHEF

BSBSUS501
SITHCCC018
SITHCCC020
SITHFAB016
SITHFAB017
SITHKOP003
SITHKOP004
SITHKOP006
SITHKOP007
SITXFSA004
SITXHRM006
SITXINV004
Develop workplace policy and procedures for sustainability
Prepare food to meet special dietary requirements
Work effectively as a cook
Provide advice on food
Provide advice on food and beverage matching
Plan and display buffets
Develop menus for special dietary requirements
Plan catering for events or functions
Design and cost menus
Develop and implement a food safety program
Monitor staff performance
Control stock

MANAGER OF A CAFE OR SMALL RESTAURANT

BSBRSK501
SITHFAB002
SITHFAB004
SITHFAB005
SITHFAB012
SITHFAB016
SITHFAB017
SITHFAB019
SITHFAB020
SITXFSA004
SITXHRM004
SITXHRM006
SITXMPR007
Manage risk
Provide responsible service of alcohol
Prepare and serve non-alcoholic beverages
Prepare and serve espresso coffee
Provide advice on Australian wines
Provide advice on food
Provide advice on food and beverage matching
Plan and monitor espresso coffee service
Manage the sale or service of wine
Develop and implement a food safety program
Recruit, select and induct staff
Monitor staff performance
Develop and implement marketing strategies

MOTEL MANAGER

BSBEBU501
BSBEBU502
BSBFIA301
BSBMGT516
BSBRSK501
SITHACS003
SITHACS008
SITTTSL007
SITTTSL010
SITXHRM004
SITXEBS003
SITXMPR001
SITXMPR004
SITXMPR007

Investigate and design e-business solutions
Implement e-business solutions
Maintain financial records
Facilitate continuous improvement
Manage risk
Prepare rooms for guests
Provide accommodation reception services
Process reservations
Use a computerised reservations or operations system
Recruit, select and induct staff
Build and launch a small business website
Coordinate production of brochures and marketing materials
Coordinate marketing activities
Develop and implement marketing strategies

RESTAURANT MANAGER IN A FINE DINING RESTAURANT

BSBINN502
BSBMGT516
SITHFAB002
SITHFAB011
SITHFAB012
SITHFAB013
SITHFAB015
SITHFAB016
SITHFAB017
SITHFAB020
SITEEVT005
SITXHRM004
SITXHRM006
Build and sustain an innovative work environment
Facilitate continuous improvement
Provide responsible service of alcohol
Provide advice on beers, spirits and liqueurs
Provide advice on Australian wines
Provide advice on imported wines
Provide silver service
Provide advice on food
Provide advice on food and beverage matching
Manage the sale or service of wine
Plan in-house events or functions
Recruit, select and induct staff
Monitor staff performance

 Other Quality Training Programs Offered by BBHT

Certificate II in Hospitality | Certificate III in Hospitality | Certificate IV in Hospitality 
Diploma of Hospitality | Certificate II in Retail Services | Certificate III in Retail
Certficate IV in Retail Management | Certificate II in Kitchen Operations
Certificate III in Commercial Cookery | Certificate IV in Commercial Cookery
Certificate II in Tourism | Certificate III in Tourism
Certificate IV in Travel and Tourism | Diploma of Travel and Tourism Management
Certificate II in Skills for Work and Vocational Pathways

Short Courses Programs on Offer include

Responsible Service of Alcohol | Responsible Gambling Services
Responsible Management of Licensed Venues
Customer Liaison Officer Training Program | Food Safety | Food Safety Supervisor
Coffee Making (Barista) | Introduction to Bar Operations
Introduction to Gaming Operations | Introduction to Accommodation Housekeeping
First Aid | CPR | Emergency First Aid Response in an Education and Care Setting
Custom Made Programs

 

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