Diploma Of Hospitality Management

RGIT Australia’s Diploma of Hospitality Management (SIT50422) provides students with the opportunity to gain the knowledge and training in Hotel Management to become a skilled manager in the hospitality industry. In this course, you will gain practical skills tailored to working in restaurants, cafes, hotels and other hospitality areas.

The graduates of Diploma of Hospitality Management course is designed to provide employment opportunities in a variety of supervisory or hotel management positions.

This program will provide the individual with a flexible career pathway in the role of Manager in a range of hospitality and hotel management areas. The Diploma of Hotel Management course provides skills and knowledge for supervisory and entry-level management skills in the hospitality industry. 

Through the study of marketing, financial management, human resource management, workplace diversity, legal knowledge for a hospitality business, rostering staff and quality hospitality service, graduates will be qualified to seek employment in many areas of the industry.

Course Structure:

• Core Units
• SITXHRM003 – Lead and Manage People
• BSBDIV501 – Manage diversity in the workplace
• BSBMGT517 – Manage Operational Plan
• SITXCCS007 – Enhance customer service experiences
• SITXCCS008 – Develop and manage quality customer service practices
• SITXCOM005 – Manage Conflict
• SITXFIN003 – Manage Finances within a budget
• SITXFIN004 – Prepare and Monitor Budgets
• SITXGLC001 – Research and comply with regulatory requirements
• SITXHRM002 – Roster staff
• SITXMGT001 – Monitor Work Operations
• SITXMGT002 – Establish and conduct business relationships
• SITXWHS003 – Implement and monitor work health and safety practices
• Elective Units (Commercial Cookery)*
• SITXFSA001 – Use hygienic practices for food safety
• SITXFSA002 – Participate in safe food handling practices
• SITHCCC005 – Prepare dishes using basic methods of cookery
• SITHIND002 – Source and use information on the hospitality industry
• SITXFSA004 – Develop and implement a food safety program
• SITHCCC007 – Prepare stocks, sauces and soups
• SITHCCC008 – Prepare vegetable, fruit, egg and farinaceous dishes
• SITHCCC013 – Prepare seafood dishes
• SITHCCC014 – Prepare meat dishes
• SITHCCC006 – Prepare appetisers and salads
• SITHCCC012 – Prepare poultry dishes
• SITHCCC019 – Produce Cakes, pastries and breads
• SITHCCC018 – Prepare food to meet special dietary requirements
• SITHCCC020 – Work effectively as a cook
• SITHKOP004 – Develop menus for special dietary requirements
• Elective Units (Hospitality)*
• SITXFSA001 – Use Hygenic Practices for food safety
• SITXWHS001 – Participate in safe work Practices
• SITXCCS006 – Provide Services to customers
• SITHIND002 – Source and use information on the hospitality industry
• SITXCOM002 – Show Social and Cultural Sensitivity
• SITXHRM001 – Coach others in Job Skills
• SITHFAB005 – Prepare and Serve Espresso coffee
• BSBWOR203 – Work effectively with others
• SITXFIN002 – Interpret financial information
• SITHFAB016 – Provide advice on food
• SITHFAB002 – Provide Responsible Service of Alcohol
• SITHFAB001 – Clean and tidy bar areas
• SITHFAB003 – Operate a bar
• SITHFAB004 – Prepare and serve non-alcoholic beverages
• SITHIND004  – Work effectively in hospitality service
• Elective Units (Patisserie)*
• BSBSUS401 – Implement and monitor environmentally sustainable work practices
• SITHCCC005 – Prepare dishes using basic methods of cookery
• SITHCCC011 – Use cookery skills effectively
• SITHCCC018 – Prepare food to meet special dietary requirements
• SITHIND002 – Source and use information on the hospitality industry
• SITHKOP005 – Coordinate cooking operations
• 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
• SITHPAT010 – Design and produce sweet buffet showpieces
• SITXFSA001 – Use hygienic practices for food safety
• SITXFSA002 – Participate in safe food handling practices

Entry Requirements:

• Age Requirements
• All international students must be at least 18 years of age or above at the time of the course commencement to study at RGIT Australia.
• English Language Requirements
• International students, applying either off-shore or on-shore will require:
• i) Either a minimum IELTS (General) test score of 5.5 or equivalent for direct entry into a VET course, or IELTS score of 4.5 or equivalent with a General English (ELICOS) course (up to 30 weeks) to be taken before the main VET course plus successful completion of RGIT Australia’s Language and Numeracy Test on completion of General English (ELICOS) program.
• Results older than two years are not acceptable.
• OR
• ii) Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States
• OR
• iii) Evidence that, within two years of their application date, they have successfully completed in Australia a foundation course or a senior secondary certificate of education or a substantial part of a Certificate IV or higher level qualification, from the Australian Qualifications Framework.
• OR
• iv) Applicants originating from students visa assessment levels 1 and 2 (countries) without the required IELTS score must undertake an English Placement Test conducted at RGIT Australia’s campus as part of the enrolment process.