Modification History
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Release 2 |
Release 2 Supersedes and is equivalent to SIT50416 Diploma of Hospitality Management release 1. Minor change to update First Aid units of competency. |
Qualification Description
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.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Entry Requirements
There are no entry requirements for this qualification.
Packaging Rules
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.
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Core units |
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BSBDIV501 |
Manage diversity in the workplace |
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BSBMGT517 |
Manage operational plan |
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SITXCCS007 |
Enhance customer service experiences |
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SITXCCS008 |
Develop and manage quality customer service practices |
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SITXCOM005 |
Manage conflict |
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SITXFIN003 |
Manage finances within a budget |
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SITXFIN004 |
Prepare and monitor budgets |
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SITXGLC001 |
Research and comply with regulatory requirements |
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SITXHRM002 |
Roster staff |
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SITXHRM003 |
Lead and manage people |
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SITXMGT001 |
Monitor work operations |
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SITXMGT002 |
Establish and conduct business relationships |
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SITXWHS003 |
Implement and monitor work health and safety practices |
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Elective units |
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Group A |
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SITHIND001 |
Use hygienic practices for hospitality service |
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SITXFSA001 |
Use hygienic practices for food safety |
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Group B |
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SITHCCC020 |
Work effectively as a cook |
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SITHIND004 |
Work effectively in hospitality service |
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SITHKOP005 |
Coordinate cooking operations |
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Group C |
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Accommodation Services– Front Office, Housekeeping and Porting |
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CPPCLO2001A |
Maintain hard floor surfaces |
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CPPCLO2004A |
Maintain carpeted floors |
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CPPCLO2009A |
Clean glass surfaces |
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CPPCLO2010A |
Clean ceiling surfaces and fittings |
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CPPCLO2017A |
Clean wet areas |
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CPPCLO2019A |
Sort and remove waste and recyclable materials |
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CPPCLO2035A |
Maintain cleaning storage areas |
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CPPCLO3013A |
Clean window coverings |
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CPPCLO3016A |
Wash furniture and fittings |
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SITHACS001 |
Clean premises and equipment |
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SITHACS002 |
Provide housekeeping services to guests |
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SITHACS003 |
Prepare rooms for guests |
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SITHACS004 |
Launder linen and guest clothes |
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SITHACS005 |
Provide porter services |
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SITHACS006 |
Provide valet services |
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SITHACS007 |
Conduct night audit |
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SITHACS008 |
Provide accommodation reception services |
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SITTTSL002 |
Access and interpret product information |
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SITTTSL005 |
Sell tourism products and services |
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SITTTSL006 |
Prepare quotations |
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SITTTSL007 |
Process reservations |
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SITTTSL010 |
Use a computerised reservations or operations system |
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Administration |
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BSBADM502 |
Manage meetings |
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BSBRES401 |
Analyse and present research information |
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Asian Cookery |
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SITHASC001 |
Prepare dishes using basic methods of Asian cookery |
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SITHASC002 |
Prepare Asian appetisers and snacks |
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SITHASC003 |
Prepare Asian stocks and soups |
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SITHASC004 |
Prepare Asian sauces, dips and accompaniments |
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SITHASC005 |
Prepare Asian salads |
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SITHASC006 |
Prepare Asian rice and noodles |
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SITHASC007 |
Prepare curry pastes and powders |
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SITHASC008 |
Prepare Asian cooked dishes |
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SITHASC009 |
Prepare Asian desserts |
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SITHASC010 |
Produce Japanese cooked dishes |
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SITHASC011 |
Prepare sashimi |
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SITHASC012 |
Prepare sushi |
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SITHASC013 |
Prepare Japanese desserts |
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SITHASC014 |
Prepare dim sum |
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SITHASC015 |
Prepare Chinese roast meat and poultry dishes |
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SITHASC016 |
Prepare tandoori dishes |
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SITHASC017 |
Prepare Indian breads |
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SITHASC018 |
Prepare Indian sweetmeats |
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SITHASC019 |
Prepare Indian pickles and chutneys |
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Client and Customer Service, Crisis Management |
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SITXCCS002 |
Provide visitor information |
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SITXCCS004 |
Provide lost and found services |
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SITXCCS005 |
Provide club reception services |
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SITXCRI001 |
Respond to a customer in crisis |
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Commercial Cookery and Catering |
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SITHCCC001 |
Use food preparation equipment |
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SITHCCC003 |
Prepare and present sandwiches |
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SITHCCC004 |
Package prepared foodstuffs |
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SITHCCC005 |
Prepare dishes using basic methods of cookery |
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SITHCCC006 |
Prepare appetisers and salads |
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SITHCCC007 |
Prepare stocks, sauces and soups |
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SITHCCC008 |
Prepare vegetable, fruit, egg and farinaceous dishes |
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SITHCCC009 |
Produce cook-chill and cook-freeze foods |
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SITHCCC010 |
Re-thermalise chilled and frozen foods |
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SITHCCC012 |
Prepare poultry dishes |
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SITHCCC013 |
Prepare seafood dishes |
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SITHCCC014 |
Prepare meat dishes |
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SITHCCC015 |
Produce and serve food for buffets |
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SITHCCC016 |
Produce pates and terrines |
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SITHCCC017 |
Handle and serve cheese |
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SITHCCC018 |
Prepare food to meet special dietary requirements |
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SITHCCC019 |
Produce cakes, pastries and breads |
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SITHCCC021 |
Prepare specialised food items |
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SITHCCC022 |
Prepare portion-controlled meat cuts and meat products |
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Communication and Teamwork |
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BSBCMM401 |
Make a presentation |
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SITXCOM004 |
Address protocol requirements |
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Computer Operations and ICT Management |
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BSBITU301 |
Create and use databases |
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BSBITU302 |
Create electronic presentations |
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BSBITU306 |
Design and produce business documents |
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BSBITU402 |
Develop and use complex spreadsheets |
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E-Business |
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BSBEBU501 |
Investigate and design e-business solutions |
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SITXEBS002 |
Develop, implement and monitor the use of social media in a business |
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Environmental Sustainability |
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BSBSUS501 |
Develop workplace policy and procedures for sustainability |
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Events |
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SITEEVT001 |
Source and use information on the events industry |
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SITEEVT005 |
Plan in-house events or functions |
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SITEEVT008 |
Manage event staging components |
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SITEEVT010 |
Manage on-site event operations |
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Finance |
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BSBFIA302 |
Process payroll |
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BSBFIA303 |
Process accounts payable and receivable |
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BSBFIA304 |
Maintain a general ledger |
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BSBFIA401 |
Prepare financial reports |
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BSBFIM502 |
Manage payroll |
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SITXFIN001 |
Process financial transactions |
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SITXFIN002 |
Interpret financial information |
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First Aid |
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HLTAID011 |
Provide first aid |
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Food and Beverage |
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SITHFAB002 |
Provide responsible service of alcohol |
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SITHFAB003 |
Operate a bar |
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SITHFAB004 |
Prepare and serve non-alcoholic beverages |
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SITHFAB005 |
Prepare and serve espresso coffee |
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SITHFAB006 |
Provide room service |
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SITHFAB007 |
Serve food and beverage |
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SITHFAB008 |
Operate and monitor cellar systems |
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SITHFAB009 |
Conduct a product tasting for alcoholic beverages |
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SITHFAB010 |
Prepare and serve cocktails |
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SITHFAB011 |
Provide advice on beers, spirits and liqueurs |
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SITHFAB012 |
Provide advice on Australian wines |
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SITHFAB013 |
Provide advice on imported wines |
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SITHFAB014 |
Provide table service of food and beverage |
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SITHFAB015 |
Provide silver service |
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SITHFAB016 |
Provide advice on food |
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SITHFAB017 |
Provide advice on food and beverage matching |
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SITHFAB018 |
Provide gueridon service |
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SITHFAB019 |
Plan and monitor espresso coffee service |
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SITHFAB020 |
Manage the sale or service of wine |
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Food Safety |
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SITXFSA001 |
Use hygienic practices for food safety |
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SITXFSA002 |
Participate in safe food handling practices |
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SITXFSA003 |
Transport and store food |
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SITXFSA004 |
Develop and implement a food safety program |
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Franchising |
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BSBFRA502 |
Manage a franchise operation |
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Gaming |
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SITHGAM001 |
Provide responsible gambling services |
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SITHGAM002 |
Attend gaming machines |
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SITHGAM003 |
Operate a TAB outlet |
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SITHGAM004 |
Conduct Keno games |
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SITHGAM005 |
Analyse and report on gaming machine data |
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SITHGAM006 |
Deal Baccarat games |
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SITHGAM007 |
Conduct Big Wheel games |
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SITHGAM008 |
Deal Blackjack games |
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SITHGAM009 |
Deal Poker games |
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SITHGAM010 |
Deal Pontoon games |
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SITHGAM011 |
Conduct Rapid Roulette games |
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SITHGAM012 |
Conduct Roulette games |
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SITHGAM013 |
Conduct Sic Bo games |
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SITHGAM014 |
Manage gaming activities |
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SITHGAM015 |
Attend casino gaming machines |
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SITHGAM016 |
Deal Caribbean Stud games |
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SITHGAM017 |
Deal Casino War games |
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SITHGAM018 |
Deal Mississippi Stud games |
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SITHGAM019 |
Conduct Rapid Baccarat games |
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SITHGAM020 |
Conduct Rapid Big Wheel games |
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SITHGAM021 |
Deal Three Card Poker games |
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Human Resource Management |
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SITXHRM004 |
Recruit, select and induct staff |
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SITXHRM005 |
Manage volunteers |
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SITXHRM006 |
Monitor staff performance |
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Inventory |
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SITXINV002 |
Maintain the quality of perishable items |
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SITXINV003 |
Purchase goods |
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SITXINV004 |
Control stock |
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Kitchen Operations |
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SITHKOP003 |
Plan and display buffets |
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SITHKOP004 |
Develop menus for special dietary requirements |
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SITHKOP005 |
Coordinate cooking operations |
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SITHKOP006 |
Plan catering for events or functions |
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SITHKOP007 |
Design and cost menus |
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SITHKOP008 |
Select catering systems |
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Languages other than English |
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SITXLAN003 |
Conduct oral communication in a language other than English |
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SITXLAN004 |
Conduct complex oral communication in a language other than English |
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SITXLAN005 |
Read and write information in a language other than English |
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SITXLAN006 |
Read and write documents in a language other than English |
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Management and Leadership |
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BSBRSK501 |
Manage risk |
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Marketing and Public Relations |
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BSBMKG401 |
Profile the market |
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SITXMPR001 |
Coordinate production of brochures and marketing materials |
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SITXMPR002 |
Create a promotional display or stand |
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SITXMPR003 |
Plan and implement sales activities |
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SITXMPR004 |
Coordinate marketing activities |
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SITXMPR005 |
Participate in cooperative online marketing initiatives |
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SITXMPR006 |
Obtain and manage sponsorship |
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SITXMPR007 |
Develop and implement marketing strategies |
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Patisserie |
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SITHPAT001 |
Produce cakes |
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SITHPAT002 |
Produce gateaux, torten and cakes |
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SITHPAT003 |
Produce pastries |
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SITHPAT004 |
Produce yeast-based bakery products |
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SITHPAT005 |
Produce petits fours |
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SITHPAT006 |
Produce desserts |
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SITHPAT007 |
Prepare and model marzipan |
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SITHPAT008 |
Produce chocolate confectionery |
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SITHPAT009 |
Model sugar-based decorations |
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SITHPAT010 |
Design and produce sweet buffet showpieces |
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Planning and Product Development |
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SITTPPD001 |
Package tourism products |
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SITTPPD003 |
Coordinate and operate sustainable tourism activities |
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SITTPPD004 |
Develop in-house recreational activities |
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SITTPPD005 |
Develop host community awareness of tourism |
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SITTPPD007 |
Research and analyse tourism data |
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Security |
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CPPSEC2012A |
Monitor and control individual and crowd behaviour |
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CPPSEC3017A |
Plan and conduct evacuation of premises |
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CPPSEC3018A |
Provide for the safety of persons at risk |
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Work Health and Safety |
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SITXWHS002 |
Identify hazards, assess and control safety risks |
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Working in Industry |
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SITHIND001 |
Use hygienic practices for hospitality service |
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SITHIND002 |
Source and use information on the hospitality industry |
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SITHIND004 |
Work effectively in hospitality service |
Qualification Mapping Information
SIT50313 Diploma of Hospitality
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694
