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Diploma of Hospitality - SIT50313


DESCRIPTION

This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

JOB ROLES

This qualification provides a pathway to work in any sector of the hospitality industry as a departmental or small business manager.

Possible job titles include:

  • banquet or function manager
  • chef de cuisine
  • chef patissier
  • executive housekeeper
  • front office manager
  • gaming manager
  • kitchen manager
  • motel manager
  • restaurant manager
  • sous chef
  • unit manager (catering operations).

ACCREDITATION
This is a Nationally Recognised course within the AQF (Australian Qualifications Framework).


COURSE ENTRY REQUIREMENT

There are no entry requirements for this qualification.

QUALIFICATION RULES AND UNITS OF COMPETENCY

To be awarded this qualification, competency must be demonstrated in 28 units of competency, consisting of
13 core units and 15 elective units.

Core units:

 

BSBDIV501A    Manage diversity in the workplace

BSBMGT515A   Manage operational plan

SITXCCS401     Enhance the customer service experience

SITXCCS501     Manage quality customer service

SITXCOM401    Manage conflict

SITXFIN402       Manage finances within a budget

SITXFIN501       Prepare and monitor budgets

SITXGLC501     Research and comply with regulatory requirements

SITXHRM401     Roster staff

SITXHRM402     Lead and manage people

SITXMGT401     Monitor work operations

SITXMGT501     Establish and conduct business relationships

SITXWHS401    Implement and monitor work health and safety practices

 

Elective units:

 

HLTAID003        Provide first aid

SITHCCC201     Produce dishes using basic methods of cookery

SITHCCC202     Produce appetisers and salads

SITHCCC203     Produce stocks, sauces and soups

SITHCCC204     Produce vegetable, fruit, egg and farinaceous dishes

SITHCCC301     Produce poultry dishes

SITHCCC302     Produce seafood dishes

SITHCCC303     Produce meat dishes

SITHCCC307     Prepare food to meet special dietary requirements

SITHCCC308     Produce cakes, pastries and breads

SITHCCC309     Work effectively as a cook

SITXFSA101     Use hygienic practices for food safety

BSBWOR204A  Use business technology

SITHFAB201     Provide responsible of alcohol

SITHFAB202     Operate a bar

 


Recognised & Supported by:


Testimonials

  

I found the right path towards my career destination after joining NECT. It was a great experience.


(Hasan Ali, NECT Student)