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.
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.
Brisbane Business & Hospitality Training can deliver this training throughout Metropolitan and Regional Queensland.
This course is structured through competency based training and assessment. Course duration is based on individual training 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.
This course may be delivered through a combination of class, workplace, self-paced and distance learning.
Please phone Brisbane Business & Hospitality Training to discuss fee details for this course.
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 | Work effectively as a cook |
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 | 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 |
