Why Use Our Diploma of Hospitality Management (SIT50422) Course?
Our Diploma of Hospitality Management – SIT50422 course materials are crafted for RTOs and TAFEs, allowing them to instil practical skills and industry insights to learners.
This course is more than just a series of units; it’s a comprehensive journey into hospitality management. Book a demo and watch us break down the components of this course, each designed to empower your students with the knowledge and confidence they need to excel in this dynamic industry.
Advance Success with a TAFE Hospitality Diploma for Business
Enrolling employees in any TAFE’s hospitality diploma for businesses is a strategic move that can significantly enhance operational efficiency and staff retention. This investment in professional development signals an organisation’s commitment to nurturing in-house talent, thereby boosting staff morale and loyalty. Furthermore, the advanced skills acquired through the diploma program empower employees to contribute more effectively to business growth and customer satisfaction. The curriculum is designed to cover vital operational management aspects, such as resource allocation and quality control, leading to smoother and more efficient service delivery. By fostering a culture of continuous improvement and excellence, businesses can achieve operational excellence and sustain long-term profitability in the competitive hospitality industry.
Learning Materials for Diploma of Hospitality Management Online
If you need access to the latest SIT50422 Diploma of Hospitality Management learning materials, Didasko can provide the assistance you need. Get SIT50422 RTO and TAFE training and assessment resources to help you deliver results-oriented training to your students.
Our SIT50422 RTO and TAFE materials include:
- Resources for 11 core units
- Resources for 17 elective units
- Tailor-made content with the latest information
- SIT50422 training materials backed by educational insights
- High-resolution, video-rich multimedia content such as animations that appeal to different types of learners
- Courseware accessible via desktop, tablet or laptop
- Customised Didasko LMS for centralised content and assessments
Uncover how Didasko can empower you to offer top-tier Diploma of Hospitality Management online courses to RTOs and TAFEs nationwide. Don’t just aspire, act! Experience the Didasko advantage today and elevate your training program to new heights.
Diploma of Hospitality Management Online RTO and TAFE Materials
It’s only expected for your RTO or TAFE to always have the latest SIT50422 training materials for your students. That’s why we’re here to provide you with only the most updated Diploma of Hospitality Management training materials.
Our latest RTO and TAFE training materials include:
- Learner Resources
- Learner Assessment Workbook
- Assessor Assessment Workbook
- Trainer Manual
- Multimedia Presentations
- Access to Simulated Business
Keep your training program at the forefront of innovation by regularly visiting this page for updates on our learning materials. Don’t just adapt, lead! Take the initiative today to stay updated and deliver excellence in training.
Requirements for SIT50422 – Diploma of Hospitality Management
28 units
- 11 cores
- 17 electives of which:
- 1 unit from Group A
- 1 units from Group B
- 11 units from Group C
- 4 units from Group C, Group D, 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. Note: Units marked with an ( * ) asterisk have one or more prerequisites. Refer to individual units for details
Qualification units
| Code | Unit name | Type |
|---|---|---|
| SITXCCS015 | Enhance customer service experiences | Core |
| SITXCCS016 | Develop and manage quality customer service practices | Core |
| SITXCOM010 | Manage conflict | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXFIN010 | Prepare and monitor budgets | Core |
| SITXGLC002 | Identify and manage legal risks and comply with law | Core |
| SITXHRM008 | Roster staff | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXMGT005 | Establish and conduct business relationships | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| Group A – Hygiene | ||
| SITHIND005 | Use hygienic practices for hospitality service | Elective |
| SITXFSA005 | Use hygienic practices for food safety | Elective |
| Group B – Operations | ||
| SITHCCC043* | Work effectively as a cook | Elective |
| SITHIND008 | Work effectively in hospitality service | Elective |
| SITHKOP013* | Plan cooking operations | Elective |
| Group C – Hospitality – Commercial Cookery and Catering | ||
| SITHCCC023* | Use food preparation equipment | Elective |
| SITHCCC025* | Prepare and present sandwiches | Elective |
| SITHCCC026* | Package prepared foodstuffs | Elective |
| SITHCCC027* | Prepare dishes using basic methods of cookery | Elective |
| SITHCCC028* | Prepare appetisers and salads | Elective |
| SITHCCC029* | Prepare stocks, sauces and soups | Elective |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | Elective |
| SITHCCC031* | Prepare vegetarian and vegan dishes | Elective |
| SITHCCC035* | Prepare poultry dishes | Elective |
| SITHCCC036* | Prepare meat dishes | Elective |
| SITHCCC037* | Prepare seafood dishes | Elective |
| SITHCCC038* | Produce and serve food for buffets | Elective |
| SITHCCC039* | Produce pates and terrines | Elective Coming Soon |
| SITHCCC040* | Prepare and serve cheese | Elective |
| SITHCCC041* | Produce cakes, pastries and breads | Elective |
| SITHCCC042* | Prepare food to meet special dietary requirements | Elective |
| SITHCCC044* | Prepare specialised food items | Elective Coming Soon |
| Group C – Hospitality – Events | ||
| SITEEVT020 | Source and use information on the events industry | Elective |
| SITEEVT023 | Plan in-house events | Elective |
| SITEEVT026 | Manage event production components | Elective |
| SITEEVT028 | Manage on-site event operations | Elective |
| Group C – Hospitality – Food and Beverage | ||
| SITHFAB021 | Provide responsible service of alcohol | Elective |
| SITHFAB023* | Operate a bar | Elective |
| SITHFAB024* | Prepare and serve non-alcoholic beverages | Elective |
| SITHFAB025* | Prepare and serve espresso coffee | Elective |
| SITHFAB027* | Serve food and beverage | Elective |
| SITHFAB030* | Prepare and serve cocktails | Elective |
| SITHFAB031* | Provide advice on beers, spirits and liqueurs | Elective |
| SITHFAB032* | Provide advice on Australian wines | Elective Coming Soon |
| SITHFAB034* | Provide table service of food and beverage | Elective |
| SITHFAB036 | Provide advice on food | Elective |
| Group C – Hospitality – Food Safety | ||
| SITXFSA006 | Participate in safe food handling practices | Elective |
| SITXFSA007* | Transport and store food | Elective |
| SITXFSA008* | Develop and implement a food safety program | Elective |
| Group C – Hospitality – Inventory | ||
| SITXINV006* | Receive, store and maintain stock | Elective |
| SITXINV007 | Purchase goods | Elective |
| SITXINV008 | Control stock | Elective |
| Group C – Hospitality – Kitchen Operations | ||
| SITHKOP012* | Develop recipes for special dietary requirements | Elective |
| SITHKOP015* | Design and cost menus | Elective |
| Group C – Hospitality – Patisserie | ||
| SITHPAT011* | Produce cakes | Elective |
| SITHPAT012* | Produce specialised cakes | Elective |
| SITHPAT013* | Produce pastries | Elective |
| SITHPAT014* | Produce yeast-based bakery products | Elective |
| SITHPAT015* | Produce petits fours | Elective |
| SITHPAT016* | Produce desserts | Elective |
| SITHPAT017* | Prepare and model marzipan | Elective |
| SITHPAT018* | Produce chocolate confectionery | Elective |
| SITHPAT019* | Model sugar-based decorations | Elective |
| SITHPAT020* | Design and produce sweet showpieces | Elective |
| Group C – Hospitality – Working in Industry | ||
| SITHIND006 | Source and use information on the hospitality industry | Elective |
| Group D – General electives – Administration | ||
| BSBINS401 | Analyse and present research information | Elective Available via Precision units |
| BSBTWK503 | Manage meetings | Elective Available via Precision units |
| Group D – General electives – Communication and Teamwork | ||
| BSBCMM411 | Make presentations | Elective Available via Precision units |
| BSBTWK501 | Lead diversity and inclusion | Elective |
| Group D – General electives – Computer Operations and ICT Management | ||
| BSBTEC301 | Design and produce business documents | Elective Available via Precision units |
| BSBTEC303 | Create electronic presentations | Elective Available via Precision units |
| BSBTEC402 | Design and produce complex spreadsheets | Elective Available via Precision units |
| Group D – General electives – Environmental Sustainability | ||
| BSBSUS511 | Develop workplace policies and procedures for sustainability | Elective Available via Precision units |
| Group D – General electives – Finance | ||
| SITXFIN007 | Process financial transactions | Elective |
| SITXFIN008 | Interpret financial information | Elective |
| Group D – General electives – Human Resource Management | ||
| SITXHRM010 | Recruit, select and induct staff | Elective |
| SITXHRM012 | Monitor staff performance | Elective |
| Group D – General electives – Management and Leadership | ||
| BSBOPS502 | Manage business operational plans | Elective |
| BSBOPS504 | Manage business risk | Elective Available via Precision units |
| Group D – General electives – Marketing and Public Relations | ||
| BSBMKG431 | Assess marketing opportunities | Elective Available via Precision units |
| SITXMPR011 | Plan and implement sales activities | Elective Coming 2024 |
| SITXMPR012 | Coordinate marketing activities | Elective Coming 2024 |
| SITXMPR014 | Develop and implement marketing strategies | Elective |
| Group D – General electives – Work Health and Safety | ||
| SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
Diploma of Hospitality Management RTO and TAFE Learning Materials FAQs
| Q. What kind of support can RTOs and TAFEs expect from Didasko? | ||
| A. The Diploma of Hospitality Management learning materials includes a complete guide to managerial duties in the hospitality industry. Our SIT50422 training resources should allow you to facilitate the effective transfer of knowledge through the use of SIT50422 RTO and TAFE materials, tools and assessments. We’re more than happy to provide any other support necessary relating to SIT50422 training materials. | ||
| Q. How long will my students take to complete a Diploma of Hospitality Management course online? | ||
| A. This qualification is delivered over a 68-week period, with some students taking longer or shorter than others based on individual needs. | ||
| Q. What qualifications do students need to enrol in a Diploma of Hospitality Management class? | ||
| A. No entry requirements needed! The Diploma of Hospitality Management course is open to all. Contact us to request a demo and unlock the potential of your students today. | ||
| Q. What are the possible job roles for completers of the Diploma of Hospitality Management Course? | ||
A. Individuals who finish the Diploma of Hospitality Management course can work as:
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