Diploma of Hospitality – Strathfield College, Sydney


Business-Students-Strathfield-College 2-Vocational Courses
This qualification reflects the role of individuals who use well-developed administrative skills and a broad knowledge base in a wide variety of hospitality contexts.

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 They apply solutions to a defined range of problems, and analyse and evaluate information from a variety of sources. They may provide leadership and guidance to others with some responsibility for the output of others.

Graduates of this course may gain employment at the operational and supervisory level and also gain further management career opportunities in the hospitality industry including hotels, motels, restaurants, clubs and other hospitality establishments.


At a Glance

QualificationDiploma of Hospitality (SIT50313)
AccreditationNationally recognised – meets AQF standards
CRICOS Code071075D
Study ModeClassroom: 15 hours per week
Online: 5 hours per week
Duration52 weeks (includes 10 weeks holiday)
Intake DatesClick here for details
Course DatesClick here for details
Entry RequirementsIELTS 5.5 or equivalent

Employment opportunities

This qualification provides a pathway to work in any sector of the hospitality industry as a departmental or small business manager.

Possible job titles include:

  • Banquet or function manager
  • Chef de cuisine
  • Chef patissier
  • Executive housekeeper
  • Front office manager
  • Gaming manager
  • Kitchen manager
  • Motel manager
  • Restaurant manager
  • Sous chef
  • Unit manager (catering operations)

Sample Course

Unit
Name
Hours
SITHKOP402Develop menus for special dietary requirements40
SITHKOP501Design and cost menus40
SITXINV401Control stock20
BSBWOR203BWork effectively with others20
BSBDIV501AManage Diversity in the Workplace40
SITXCOM401Manage conflict20
SITXGLC501Research and comply with regulatory requirements20
SITXMGT501Establish and conduct business relationships20
SITHIND301Work effectively in hospitality service20
SITXCCS401Enhance the customer service experience20
SITXCCS501Manage quality customer service20
SITXHRM501Recruit, select and induct staff40
SITXHRM401Roster Staff20
SITXHRM402Lead and manage people20
SITXMGT401Monitor work operations20
SITXHRM503Monitor staff performance40
SITXFIN401Interpret financial information40
SITXFIN402Manage finances within a budget40
SITXFIN501Prepare and monitor budgets60
SITXFSA101Use hygienic practices for food safety20
SITXFSA201Participate in safe food handling practices20
SITXFSA401Develop and implement a food safety program40
SITHFAB201Provide responsible service of alcohol20
HLTAID003Provide First Aid20
SITXEVT401Plan in-house events or functions40
SITXMPR502Develop and implement marketing strategies40
BSBMGT515AManage Operational Plan40
SITXWHS401Implement and monitor work health and safety practices40

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Created on 01/04/2015 4:11 pm

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