Upon successful completion of SIT50416 Diploma of Hospitality Management at QAT, you will have the necessary skills and knowledge required to lead and manage in the fast paced world of hospitality. You will acquire a broad range of hospitality managerial skills such as developing and managing quality customer service and preparing and monitoring budgets. You will also gain a sound knowledge of the industry in order to coordinate hospitality operations and take on a role of a skilled senior employee capable of making operational business decisions.
This qualification provides a pathway to work as a Chef, Chef de cuisine, or any hospitality industry sector as a department or business manager.
Skills and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways while you study at the Queensland Academy of Technology, including observation, written assessment, questioning, portfolios, work samples, third-party feedback, and through recognition of prior learning.
You can choose to package this course with the Certificate IV in Hospitality for shorter duration and less cost. Contact us to find out more!
The successful achievement of this qualification requires you to complete 28 units of competency.
SITXMGT002 - Establish and conduct business relationships
BSBMGT517 - Manage operational plan
SITXCCS007 - Enhance the customer service experience
SITXCCS008 - Develop and Manage Quality Customer service practices
SITXFIN004 - Prepare and monitor budgets
SITXGLC001 - Research and comply with regulatory requirements
SITXHRM002 - Roster staff
BSBDIV501 - Manage diversity in the workplace
SITXCOM005 - Manage conflict
SITXFIN003 - Manage finances within a budget
SITXHRM003 - Lead and manage people
SITXMGT001 - Monitor work operations
SITXWHS003 - Implement and monitor work health and safety practice
SITXFSA001 - Use hygienic practices for food safety
SITXFSA002 - Participate in safe food handling practices
SITHCCC001 - Use food preparation equipment
SITHCCC005 - Prepare dishes using basic methods of cookery
SITHCCC006 - Prepare appetisers and salads
SITHCCC007 - Prepare stocks, sauces and soups
SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC012 - Prepare poultry dishes
SITHCCC013 - Prepare seafood dishes
SITHCCC014 - Prepare meat dishes
SITHPAT006 - Produce desserts
SITHCCC018 - Prepare food to meet special dietary requirements
SITHCCC019 - Produce cakes, pastries and breads
SITHCCC020 - Work effectively as a cook
SITHKOP005 - Coordinate cooking operations
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