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Last Updated on November 14, 2023 by Ozlinks Education
Qualification Overview
The Diploma of Hospitality Management highlights the job of highly trained senior operators who control hospitality operations by combining a broad variety of hospitality abilities with managerial skills and industry knowledge. They work autonomously, are accountable to others, and make a variety of operational business decisions.
The Diploma of Hospitality Management prepares you to operate as a departmental or small business manager in any sector of the hospitality industry. Restaurants, hotels, motels, catering enterprises, clubs, taverns, cafés, and coffee shops are among the many employers. Multiskilling and specialise in lodging services, culinary, food and beverage, and gaming are all possible with this qualification.
For more information about visa options for the occupation Cafe or Restaurant Manager, please visit ANZSCO: 141111
Qualification Name
Diploma of Hospitality Management
Qualification Code
SIT50416
Why do I need the Diploma of Hospitality Management?
Obtaining a diploma in hospitality management may boost your job prospects and earnings. This can be accomplished with the skills you already have, providing access to better positions such as bistro manager, canteen manager, café manager, or restaurant manager, and allowing you to negotiate a higher salary.
International students and migrants may require the Diploma of Hospitality Management as part of their migration skill assessment for visa 491, visa 494, visa 190 and visa 482 applications. If you need skills assessment support, please contact us.
What does a cafe or restaurant manager do?
A cafe or restaurant manager organises and controls the operations of cafes, restaurants, and related establishments to provide dining and catering services.
Their job involves:
- planning menus in consultation with Chefs.
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planning and organising special functions.
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arranging the purchasing and pricing of goods according to budget.
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maintaining records of stock levels and financial transactions.
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ensuring dining facilities comply with health regulations and are clean, functional and of suitable appearance.
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conferring with customers to assess their satisfaction with meals and service.
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selecting, training and supervising waiting and kitchen staff.
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may take reservations, greet guests and assist in taking orders.
About Diploma of Hospitality Management
To achieve this qualification, competency must be demonstrated in:
28 units of competency 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.
Core units
|
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 |
|
SITXFIN004 |
Prepare and monitor budgets |
|
SITXGLC001 |
Research and comply with regulatory requirements |
|
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 |
Elective units
Group A
|
SITHIND001 |
Use hygienic practices for hospitality service |
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SITXFSA001 |
Use hygienic practices for food safety |
Group B
|
SITHCCC020 |
Work effectively as a cook |
|
SITHIND004 |
Work effectively in hospitality service |
|
SITHKOP005 |
Coordinate cooking operations |
Group C
Accommodation Services– Front Office, Housekeeping and Porting
|
CPPCLO2001A |
Maintain hard floor surfaces |
|
CPPCLO2004A |
Maintain carpeted floors |
|
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 |
|
CPPCLO3013A |
Clean window coverings |
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CPPCLO3016A |
Wash furniture and fittings |
|
SITHACS001 |
Clean premises and equipment |
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SITHACS002 |
Provide housekeeping services to guests |
|
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 |
|
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 |
|
SITTTSL006 |
Prepare quotations |
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SITTTSL007 |
Process reservations |
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SITTTSL010 |
Use a computerised reservations or operations system |
Administration
|
BSBADM502 |
Manage meetings |
|
BSBRES401 |
Analyse and present research information |
Asian Cookery
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SITHASC001 |
Prepare dishes using basic methods of Asian cookery |
|
SITHASC002 |
Prepare Asian appetisers and snacks |
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SITHASC003 |
Prepare Asian stocks and soups |
|
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 |
|
SITHASC008 |
Prepare Asian cooked dishes |
|
SITHASC009 |
Prepare Asian desserts |
|
SITHASC010 |
Produce Japanese cooked dishes |
|
SITHASC011 |
Prepare sashimi |
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SITHASC012 |
Prepare sushi |
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SITHASC013 |
Prepare Japanese desserts |
|
SITHASC014 |
Prepare dim sum |
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SITHASC015 |
Prepare Chinese roast meat and poultry dishes |
|
SITHASC016 |
Prepare tandoori dishes |
|
SITHASC017 |
Prepare Indian breads |
|
SITHASC018 |
Prepare Indian sweetmeats |
|
SITHASC019 |
Prepare Indian pickles and chutneys |
Client and Customer Service, Crisis Management
|
SITXCCS002 |
Provide visitor information |
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SITXCCS004 |
Provide lost and found services |
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SITXCCS005 |
Provide club reception services |
|
SITXCRI001 |
Respond to a customer in crisis |
Commercial Cookery and Catering
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SITHCCC001 |
Use food preparation equipment |
|
SITHCCC003 |
Prepare and present sandwiches |
|
SITHCCC004 |
Package prepared foodstuffs |
|
SITHCCC005 |
Prepare dishes using basic methods of cookery |
|
SITHCCC006 |
Prepare appetisers and salads |
|
SITHCCC007 |
Prepare stocks, sauces and soups |
|
SITHCCC008 |
Prepare vegetable, fruit, egg and farinaceous dishes |
|
SITHCCC009 |
Produce cook-chill and cook-freeze foods |
|
SITHCCC010 |
Re-thermalise chilled and frozen foods |
|
SITHCCC012 |
Prepare poultry dishes |
|
SITHCCC013 |
Prepare seafood dishes |
|
SITHCCC014 |
Prepare meat dishes |
|
SITHCCC015 |
Produce and serve food for buffets |
|
SITHCCC016 |
Produce pates and terrines |
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SITHCCC017 |
Handle and serve cheese |
|
SITHCCC018 |
Prepare food to meet special dietary requirements |
|
SITHCCC019 |
Produce cakes, pastries and breads |
|
SITHCCC021 |
Prepare specialised food items |
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SITHCCC022 |
Prepare portion-controlled meat cuts and meat products |
Communication and Teamwork
|
BSBCMM401 |
Make a presentation |
|
SITXCOM004 |
Address protocol requirements |
Computer Operations and ICT Management
|
BSBITU301 |
Create and use databases |
|
BSBITU302 |
Create electronic presentations |
|
BSBITU306 |
Design and produce business documents |
|
BSBITU402 |
Develop and use complex spreadsheets |
E-Business
|
BSBEBU501 |
Investigate and design e-business solutions |
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SITXEBS002 |
Develop, implement and monitor the use of social media in a business |
Environmental Sustainability
|
BSBSUS501 |
Develop workplace policy and procedures for sustainability |
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 |
|
SITEEVT008 |
Manage event staging components |
|
SITEEVT010 |
Manage on-site event operations |
Finance
|
BSBFIA302 |
Process payroll |
|
BSBFIA303 |
Process accounts payable and receivable |
|
BSBFIA304 |
Maintain a general ledger |
|
BSBFIA401 |
Prepare financial reports |
|
BSBFIM502 |
Manage payroll |
|
SITXFIN001 |
Process financial transactions |
|
SITXFIN002 |
Interpret financial information |
First Aid
|
HLTAID011 |
Provide first aid |
Food and Beverage
|
SITHFAB002 |
Provide responsible service of alcohol |
|
SITHFAB003 |
Operate a bar |
|
SITHFAB004 |
Prepare and serve non-alcoholic beverages |
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SITHFAB005 |
Prepare and serve espresso coffee |
|
SITHFAB006 |
Provide room service |
|
SITHFAB007 |
Serve food and beverage |
|
SITHFAB008 |
Operate and monitor cellar systems |
|
SITHFAB009 |
Conduct a product tasting for alcoholic beverages |
|
SITHFAB010 |
Prepare and serve cocktails |
|
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 |
|
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 |
|
SITHFAB018 |
Provide gueridon service |
|
SITHFAB019 |
Plan and monitor espresso coffee service |
|
SITHFAB020 |
Manage the sale or service of wine |
Food Safety
|
SITXFSA001 |
Use hygienic practices for food safety |
|
SITXFSA002 |
Participate in safe food handling practices |
|
SITXFSA003 |
Transport and store food |
|
SITXFSA004 |
Develop and implement a food safety program |
Franchising
|
BSBFRA502 |
Manage a franchise operation |
Gaming
|
SITHGAM001 |
Provide responsible gambling services |
|
SITHGAM002 |
Attend gaming machines |
|
SITHGAM003 |
Operate a TAB outlet |
|
SITHGAM004 |
Conduct Keno games |
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SITHGAM005 |
Analyse and report on gaming machine data |
|
SITHGAM006 |
Deal Baccarat games |
|
SITHGAM007 |
Conduct Big Wheel games |
|
SITHGAM008 |
Deal Blackjack games |
|
SITHGAM009 |
Deal Poker games |
|
SITHGAM010 |
Deal Pontoon games |
|
SITHGAM011 |
Conduct Rapid Roulette games |
|
SITHGAM012 |
Conduct Roulette games |
|
SITHGAM013 |
Conduct Sic Bo games |
|
SITHGAM014 |
Manage gaming activities |
|
SITHGAM015 |
Attend casino gaming machines |
|
SITHGAM016 |
Deal Caribbean Stud games |
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SITHGAM017 |
Deal Casino War games |
|
SITHGAM018 |
Deal Mississippi Stud games |
|
SITHGAM019 |
Conduct Rapid Baccarat games |
|
SITHGAM020 |
Conduct Rapid Big Wheel games |
|
SITHGAM021 |
Deal Three Card Poker games |
Human Resource Management
|
SITXHRM004 |
Recruit, select and induct staff |
|
SITXHRM005 |
Manage volunteers |
|
SITXHRM006 |
Monitor staff performance |
Inventory
|
SITXINV002 |
Maintain the quality of perishable items |
|
SITXINV003 |
Purchase goods |
|
SITXINV004 |
Control stock |
Kitchen Operations
|
SITHKOP003 |
Plan and display buffets |
|
SITHKOP004 |
Develop menus for special dietary requirements |
|
SITHKOP005 |
Coordinate cooking operations |
|
SITHKOP006 |
Plan catering for events or functions |
|
SITHKOP007 |
Design and cost menus |
|
SITHKOP008 |
Select catering systems |
Languages other than English
|
SITXLAN003 |
Conduct oral communication in a language other than English |
|
SITXLAN004 |
Conduct complex oral communication in a language other than English |
|
SITXLAN005 |
Read and write information in a language other than English |
|
SITXLAN006 |
Read and write documents in a language other than English |
Management and Leadership
|
BSBRSK501 |
Manage risk |
Marketing and Public Relations
|
BSBMKG401 |
Profile the market |
|
SITXMPR001 |
Coordinate production of brochures and marketing materials |
|
SITXMPR002 |
Create a promotional display or stand |
|
SITXMPR003 |
Plan and implement sales activities |
|
SITXMPR004 |
Coordinate marketing activities |
|
SITXMPR005 |
Participate in cooperative online marketing initiatives |
|
SITXMPR006 |
Obtain and manage sponsorship |
|
SITXMPR007 |
Develop and implement marketing strategies |
Patisserie
|
SITHPAT001 |
Produce cakes |
|
SITHPAT002 |
Produce gateaux, torten and cakes |
|
SITHPAT003 |
Produce pastries |
|
SITHPAT004 |
Produce yeast-based bakery products |
|
SITHPAT005 |
Produce petits fours |
|
SITHPAT006 |
Produce desserts |
|
SITHPAT007 |
Prepare and model marzipan |
|
SITHPAT008 |
Produce chocolate confectionery |
|
SITHPAT009 |
Model sugar-based decorations |
|
SITHPAT010 |
Design and produce sweet buffet showpieces |
Planning and Product Development
|
SITTPPD001 |
Package tourism products |
|
SITTPPD003 |
Coordinate and operate sustainable tourism activities |
|
SITTPPD004 |
Develop in-house recreational activities |
|
SITTPPD005 |
Develop host community awareness of tourism |
|
SITTPPD007 |
Research and analyse tourism data |
Security
|
CPPSEC2012A |
Monitor and control individual and crowd behaviour |
|
CPPSEC3017A |
Plan and conduct evacuation of premises |
|
CPPSEC3018A |
Provide for the safety of persons at risk |
Work Health and Safety
|
SITXWHS002 |
Identify hazards, assess and control safety risks |
Working in Industry
|
SITHIND001 |
Use hygienic practices for hospitality service |
|
SITHIND002 |
Source and use information on the hospitality industry |
|
SITHIND004 |
Work effectively in hospitality service |
Why RPL?
The Australian qualification that comes from registered training organisations (RTOs), also known as the qualification that is nationally recognised, can assist you in meeting any of the requirements listed below. The RPL program is suitable for people who:
- Don't have a degree but do have work experience in their field.
- You want to work in Australia, but you don't have an Australian degree.
- Want to apply for working visa but don't meet the visa requirements.
- You need a formal qualification to open a business in Australia.
- To work in the trade industry, you need to get a trade license and qualification.
- You need to apply for trade license to work in the trade industry.
- An Australian degree helps you to work in an international project with a higher salary.
All of these problems are very common in Australia's migration community. With the RPL program, you can turn your work experience of a year or more, anywhere in Vietnam or Australia, into an Australian qualification from certificates II, III, IV, and Diploma to the Advanced Diploma. With Australian qualifications, you can definitely solve all of the problems listed above and get a higher salary.
RPL Qualifications
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The advantages of using RPL
The RPL program converts work experience into an Australian qualification that can help you obtain a formal qualification that matches your current knowledge and skills, thereby contributing to your professional development, learning practice and socialize and your self-esteem to integrate into the Australian working environment is enhanced. RPL helps you:
- There is no need to learn what you already know.
- It saves you time and tuition fees.
- Open new career opportunities.
- Help you achieve your career change goals in Australia.
- Obtaining an Australian qualification takes less time.
- You don't have to take classes or repeat the training you've already done.
- It's a quick and easy process to get a recognized qualification in Australia.
The RPL process is done in 3 simple steps.
The RPL pathway consists of three stages and typically takes between six and eight weeks to complete from the time an applicant applies to an RPL assessment institute.
Register / Enrolment
Step 1: During the enrolment stage, you will have to demonstrate your skill level in relation to your chosen qualification by completing a self-assessment related to the required skills and knowledge to determine the relevance of the RPL pathway.
Assessment/ Evidence Review
Step 2: The RPL assessor will give you tests in the subjects of your applied qualification to find out what skills you have and match them to the skills needed to work in the industry and for the qualification you have chosen.
You will need to provide proof of the necessary documents, photos, and videos to show that you know how each subject in your qualification.
Result
Step 3: If you meet all units of competency under the qualification, you will be issued with a Certificate and Statement of Results.
Frequently Asked Questions
Below is a list of questions that our customers often ask us. If you need more information, don't hesitate to contact Ozlinks Education now.
The RPL is generally a faster way to an Australian qualification than completing a formal training course because it recognizes your previous work experience.
Yes. The RPL evaluation process is just as thorough as any other evaluation. But the evidence you need to show may be different from what is usually asked in a class assessment.
When the criteria for each of the subjects are met, a degree may be partially or fully accredited. For example, only completed subjects can be counted towards the qualification.
Even if your credits aren't enough to qualify, you can still receive written certification of the courses you've completed.
This will depend on the complexity of your qualification, how many subjects you apply for and how long it takes you to gather proof of work experience, collate and submit proof. Usually, the RPL process is 6 to 8 weeks from the date of application to the RPL assessment institute and also depends on your industry and qualifications.