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Course and Fees

SIT50416:Diploma of Hospitality Management

Course summary

Diploma of hospitality management course at Westminster College is designed and developed with consultation with industry with aim at producing graduates equipped with knowledge and skills necessary to work in this dynamic and vibrant industry sector. The course delivery includes a compulsory work placement requiring students to complete 144 hours of work over 36 service periods (approximately 4 hours shift per week).. The compulsory work placement enables students to integrate their technical skills with practical experience in order to provide high level of customer service expected of employees working in this highly customer service focus industry.

 

This nationally recognised 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. The course is delivered over a year which includes 36 weeks (i.e. 4 terms) of teaching and 16 weeks of holiday.

 

Course details

CRICOS Course Code 092692E
Entry Requirements

There is no academic entry requirement for this course. However, applicants seeking to enrol in this course must satisfy the following English and age requirements:

Age (applicable to both domestic and international students)

  • Must be 18 years of age or over. This applies to both domestic and international students.

English Proficiency Level (applicable only to international students)

  • At least 50% completion of any AQF Certificate IV or Diploma
  • qualification within Australia; OR
  • Achieved an IELTS band score of 5.5; OR
  • Achieved TOEFL score of 550; OR
  • Successfully completed at least 38 weeks of ELICOS
  • study in Australia

Academic Qualifications (applicable to international students)

 Successful completion of Year 12 or its equivalent.

 

Duration 52 weeks consisting of 36 weeks (9-week term) of face-to-face study and 16 weeks of holiday.
Compulsory work placement There is a compulsory workplace of 144 hours (4 hours per week over 36 weeks period). This provides student an opportunity to gain a real industry experience in order to enable them to become job ready when they graduate.
Timetable Full time 20-hour face-to-face per week basis
Learning infrastructure and student amenities

The College is located at the heart of the city of Sydney. The college is 10 minutes walking distances from the Town hall train station and only 2 minutes walking distances from public bus stops.

The college has excellent teaching and computer facilities to support delivery. These include:

  • Class Rooms with white board, computers and data projectors
  • Computer labs with appropriate software including;
  • MYOB, MS Words, Excel and Power Point and high speed
  • broadband internet
  • A student library with text and other reference materials which
  • are available for use in the College and to borrow.
  • Access to printer, fax and scanner
  • The college also has student amenities such as a lunch break area and kitchen with hot water and microwave.
Resources & Study Material The College provides trainers sets of workbooks to take to the class for students to use and work on their assessment and other class activities. The books must be returned to the trainer at the end of the class.

Possible Employment and Educational Opportunities

Upon successful completion of this course, graduates are eligible to purse various opportunities including employment in a range of roles and further education. The job roles the graduates will be able to seek include:

  • Banquet of functional manager
  • Bar manager
  • Cafe manager
  • Club manager
  • Front office manager

 

Graduates can also apply for any level of Advance Diploma of Hospitality Management or Bachelor studies to pursue further educational achievement.

Course Structure and Units of Competency

SIT50416:Diploma of Hospitality Management

Unit Code Subject Name Competency Unit Name
BSBDIV501 Manage diversity in the workplace Manage diversity in the workplace
BSBMGT517 Manage operational plan Manage operational plan
SITXCCS007 Enhance customer service experiences Enhance customer service experiences
SITXCOM005 Manage conflict Manage conflict
SITXFIN003 Manage finances within a budget Manage finances within a budget
SITXFIN004 Prepare and monitor budgets Prepare and monitor budgets
BSBADM502 Manage meetings Manage meetings
SITXHRM002 Roster staff Roster staff
SITXHRM003 Lead and manage people Lead and manage people
SITXMGT001 Monitor work operations Monitor work operations
SITXHRM004 Recruit, select and induct staff Recruit, select and induct staff
SITXHRM006 Monitor staff performance Monitor staff performance
SITXWHS003 Implement and monitor work health and safety practices Implement and monitor work health and safety practices
SITXGLC001 Research and comply with regulatory requirements Research and comply with regulatory requirements
Unit Code Subject Name Competency Unit Name
BSBCMM401 Make a presentation Make a presentation
BSBITU301 Create and use databases Create and use databases
BSBITU302 Create electronic presentations Create electronic presentations
BSBITU306 Design and produce business documents Design and produce business documents
BSBITU402 Develop and use complex spreadsheets Develop and use complex spreadsheets
BSBRES401 Analyse and present research information Analyse and present research information
BSBRSK501 Manage risk Manage risk
SITHIND001 Use hygienic practices for hospitality service Use hygienic practices for hospitality service
SITHIND004 Work effectively in hospitality service Work effectively in hospitality service
SITXCCS002 Provide visitor information Provide visitor information
SITXCRI001 Respond to a customer in crisis Respond to a customer in crisis
SITXMGT002 Establish and conduct business relationships Establish and conduct business relationships
SITXCCS008 Develop and manage quality customer service practices Develop and manage quality customer service practices
SITXWHS002 Identify hazards, assess and control safety risks Identify hazards, assess and control safety risks

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