About This Course
SIT50421 Diploma of Hospitality Management is a qualification that 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. This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, catering operations, clubs, coffee shops, motels, pubs, and cafés. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Entry Requirements
Whilst there are no formal entry requirements or prerequisite, to enrol in the qualification at Marriott Academy, students must be at least 18 years of age at the time of course commencement and must demonstrate that they have attained Language, Literacy and Numeracy Skills to at least Australian Core Skills Framework (ACSF) level 3.
Access & Equity
The principles of access and equity require that vocational education and training is responsive to the individual needs of clients whose age, gender, cultural or ethnic background, disability, sexuality, language skills, literacy or numeracy level, unemployment, imprisonment or remote location may present a barrier to access, participation and the achievement of suitable outcomes. Equity is a term used to cover issues relating to access to VET, participation in VET, and achievement of outcomes in VET. Equity issues range from providing a supportive learning environment to adjusting assessments to meet individual circumstances, from policies on fee reduction to development of inclusive training materials. Basically, equity refers to the ability to achieve results in training and to receive training in an inclusive environment with inclusive materials. An inclusive environment or set of materials is one that acknowledges and values the differences between people and cultures. It includes rather than excludes.
Marriott Academy is committed to ensuring that all prospective clients are able participate and have the opportunity to build on their potential, make choices and receive responsive and appropriate products and services. Whilst the destination for all learners may be the same (i.e. demonstrating competence to the standard required), the journey may be different. For example, some learners may gain their credential through skills recognition, while others may complete the training before being assessed. Some learners may need more time than others, for example because of their family responsibilities or because they are mature aged learners returning to learning after a long break. Marriott Academy aims to ensure equity by being flexible and responsive and avoiding a ‘one size fits all’ solution to training and assessment.
‘Access’ generally refers to the ability of a student to enter training. Marriott Academy’s commitment to improving access includes improving physical access to the training venues, ensuring that selection criteria do not discriminate against clients, and adapting marketing activities to encourage all students.
Education Agents
Training Subsidies and Entitlement Programs
Work Placement
Units Information
Total number of units = 28 – (11 core units, plus 17 elective units)
SITXCOM010 Manage conflict
SITXFIN009 Manage finances within a budget
SITXHRM009 Lead and manage people
SITXMGT004 Monitor work operations
SITXWHS007 Implement and monitor work health and safety practices
SITXHRM008 Roster staff
SITXCCS015 Enhance Customer service experiences
SITXCCS016 Develop and manage quality customer service practices
SITXFIN010 Prepare and monitor budgets
SITXMGT005 Establish and conduct business relationships
SITXGLC002 Research and comply with regulatory requirements
BSBOPS502 Manage business operational plans
SITXINV004 Control stock
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC028 Prepare appetisers and salads
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC035 Prepare poultry dishes
SITHCCC036 Prepare meat dishes
SITHCCC037 Prepare seafood dishes
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC041 Produce cakes, pastries and breads
SITHCCC043 Work effectively as a cook
SITHPAT016 Produce desserts
SITXFSA005 Use hygienic practices for food safety
SITHCCC026 Package prepared foodstuffs
BSBDIV501 Manage diversity in the workplace
Mode of Delivery
Assessment
Duration
Resources & Facilities
Fees & Charges
Overseas Student Fee: $AUD17,500.00
Materials Fee: $AUD1,000.00Once enrolled, these fees will not change for the duration of the student’s enrolment. Fees may, however, change for new intakes, and these will be clearly reflected in all marketing materials and in student enrolment agreements.
Fee Refund Policy
Recognition of Prior Learning (RPL)
Students may apply for course credits, advanced standing or exemptions if they are able to provide evidence that demonstrates that they have attained competency. Competency may have been attained through formal and informal training, work experience and life experience. Applications must be made on an official Application form. Students should consult with the RTO Manager before making an application.