Diploma Of Hospitality Management(SIT50422)
Pathway
Training Pathway
Students who successfully complete this qualification may progress onto:
AUR40216 Certificate IV in Automotive Mechanical Diagnosis or other relevant qualifications
Employment Pathway
This qualification may provide entry into employment in the following or related roles:
- Light vehicle mechanical technician
- Automotive Light Vehicle Electrical Repair Technician
- Technicians and Trades Workers
- Vehicle Repair Technician
- Motor Mechanic (General)
Course Fee
Tuition fee: $17,750
Enrollment fee: $250
Resource fee: $500
Total course fee: $18,500
For International Students
Tuition fee: $19,250
Enrollment fee: $250
Resource fee: $500
Total course fee: $20,000
* Techie International College would not accept payment of no more than $1500 from each individual student prior to the commencement or in advance at any given time.
*Further fee / charges information can be found in student handbook, or form Techie International College’s administration office,
*Tuition fees and other compulsory costs (equipment, uniforms etc.) may change from year to year. However students continuing in their current qualification will not incur any fee increases
*Material Fees includes but not restricted to books, Tutorials and course documents.
Duration
Techie International College will deliver this qualification over a 65-week period. This will consist of scheduled Student Contact Hours (SCH) for 20 hours over 3 days per week for 65 weeks plus 8 weeks of term breaks. This takes into account Public holiday periods such as Christmas & Easter, and School holiday breaks.
As this is a 65 weeks program it is recommended that the program is delivered over 5 terms as identified below. There are breaks included in the 65 weeks of delivery as outlined below:
Each week is composed of 20 Hours training or 5 sessions of 4 Hours each.
This course is delivered as follows:
Total Duration: 65 weeks
- Classroom Contract Hours; 65 Weeks or 1100 Hours
- Scheduled Break: 8 Weeks
Amount of Training: 1042 Hours
- Theory Learning: 424 Hours
- Practical Learning: 258 Hours
- Guided Self Study: 360 Hours
Amount of Assessment: 418 Hours
- Total classroom Assessment Hours Theory: 164 Hours
- Total workshop Assessment Hours Practical: 254 Hours
Total Volume of learning: 1460 Hours
This 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.
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, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
There are no entry requirements for this qualification.
28 units must be completed:
- 11 core units
- 17 elective units, consisting of:
- 1 unit from Group A
- 1 unit from Group B
- 11 units from Group C
- 4 units from Group C, Group D, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
Note: Units marked with * have one or more prerequisites. Refer to individual units for details.
SITXCCS015 | Enhance customer service experiences | |
SITXCCS016 | Develop and manage quality customer service practices | |
SITXCOM010 | Manage conflict | |
SITXFIN009 | Manage finances within a budget | |
SITXFIN010 | Prepare and monitor budgets | |
SITXGLC002 | Identify and manage legal risks and comply with law | |
SITXHRM008 | Roster staff | |
SITXHRM009 | Lead and manage people | |
SITXMGT004 | Monitor work operations | |
SITXMGT005 | Establish and conduct business relationships | |
SITXWHS007 | Implement and monitor work health and safety practices | |
Elective units | ||
Group A – Hygiene | ||
SITHIND005 | Use hygienic practices for hospitality service | |
SITXFSA005 | Use hygienic practices for food safety | |
Group B – Operations | ||
SITHCCC043* | Work effectively as a cook | |
SITHIND008 | Work effectively in hospitality service | |
SITHKOP013* | Plan cooking operations | |
Group C – Hospitality | ||
Accommodation Services– Front Office, Housekeeping and Portering | ||
CPPCLO3100 | Maintain cleaning storage areas | |
CPPCLO3101 | Clean carpeted floors | |
CPPCLO3102 | Clean hard floors | |
CPPCLO3103 | Clean and maintain amenities | |
CPPCLO3105 | Clean glass surfaces | |
CPPCLO3108 | Clean window coverings | |
CPPCLO3111 | Clean rooms, furniture and fittings | |
CPPCLO3112 | Clean walls, ceilings and fittings | |
SITHACS009 | Clean premises and equipment | |
SITHACS010 | Provide housekeeping services to guests | |
SITHACS011 | Prepare rooms for guests | |
SITHACS012 | Launder linen and guest clothes | |
SITHACS013 | Provide porter services | |
SITHACS014 | Provide valet services | |
SITHACS015 | Conduct night audit | |
SITHACS016 | Provide accommodation reception services | |
SITTTVL001 | Access and interpret product information | |
SITTTVL004 | Sell tourism products or services | |
SITXCCS017 | Use a computerised booking system | |
SITXCCS019 | Prepare quotations | |
Asian Cookery | ||
SITHASC020* | Prepare dishes using basic methods of Asian cookery | |
SITHASC021* | Prepare Asian appetisers and snacks | |
SITHASC022* | Prepare Asian stocks and soups | |
SITHASC023* | Prepare Asian sauces, dips and accompaniments | |
SITHASC024* | Prepare Asian salads | |
SITHASC025* | Prepare Asian rice and noodles | |
SITHASC026* | Prepare curry pastes and powders | |
SITHASC027* | Prepare Asian cooked dishes | |
SITHASC028* | Prepare Asian desserts | |
SITHASC029* | Prepare Japanese cooked dishes | |
SITHASC030* | Prepare sashimi | |
SITHASC031* | Prepare sushi | |
SITHASC032* | Produce Japanese desserts | |
SITHASC033* | Prepare dim sum | |
SITHASC034* | Prepare Chinese roast meat and poultry dishes | |
SITHASC035* | Prepare tandoori dishes | |
SITHASC036* | Prepare Indian breads | |
SITHASC037* | Prepare Indian sweetmeats | |
SITHASC038* | Prepare Indian pickles and chutneys | |
Client and Customer Service, Crisis Management | ||
SITXCCS010 | Provide visitor information | |
SITXCCS012 | Provide lost and found services | |
SITXCCS013 | Provide club reception services | |
SITXCRI003 | Respond to a customer in crisis | |
Commercial Cookery and Catering | ||
SITHCCC023* | Use food preparation equipment | |
SITHCCC025* | Prepare and present sandwiches | |
SITHCCC026* | Package prepared foodstuffs | |
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 | |
SITHCCC031* | Prepare vegetarian and vegan dishes | |
SITHCCC032* | Produce cook-chill and cook-freeze foods | |
SITHCCC033* | Re-thermalise chilled and frozen foods | |
SITHCCC035* | Prepare poultry dishes | |
SITHCCC036* | Prepare meat dishes | |
SITHCCC037* | Prepare seafood dishes | |
SITHCCC038* | Produce and serve food for buffets | |
SITHCCC039* | Produce pates and terrines | |
SITHCCC040* | Prepare and serve cheese | |
SITHCCC041* | Produce cakes, pastries and breads | |
SITHCCC042* | Prepare food to meet special dietary requirements | |
SITHCCC044* | Prepare specialised food items | |
E-Business | ||
SIRXSTR001 | Develop an ecommerce strategy | |
SIRXOSM002 | Maintain ethical and professional standards when using social media and online platforms | |
SIRXOSM004 | Analyse performance of social media and online business tools | |
SIRXOSM006* | Develop and manage social media and online strategies | |
SIRXOSM007 | Manage risk to organisational reputation in an online setting | |
Events | ||
SITEEVT020 | Source and use information on the events industry | |
SITEEVT023 | Plan in-house events | |
SITEEVT026 | Manage event production components | |
SITEEVT028 | Manage on-site event operations | |
Food and Beverage | ||
SITHFAB021 | Provide responsible service of alcohol | |
SITHFAB023* | Operate a bar | |
SITHFAB024* | Prepare and serve non-alcoholic beverages | |
SITHFAB025* | Prepare and serve espresso coffee | |
SITHFAB026* | Provide room service | |
SITHFAB027* | Serve food and beverage | |
SITHFAB028 | Operate and monitor cellar systems | |
SITHFAB029* | Conduct a product tasting for alcoholic beverages | |
SITHFAB030* | Prepare and serve cocktails | |
SITHFAB031* | Provide advice on beers, spirits and liqueurs | |
SITHFAB032* | Provide advice on Australian wines | |
SITHFAB033* | Provide advice on imported wines | |
SITHFAB034* | Provide table service of food and beverage | |
SITHFAB035* | Provide silver service | |
SITHFAB036 | Provide advice on food | |
SITHFAB037* | Provide advice on food and beverage matching | |
SITHFAB038 | Plan and monitor espresso coffee service | |
SITHFAB039* | Manage the sale or service of wine | |
Food Safety | ||
SITXFSA006 | Participate in safe food handling practices | |
SITXFSA007* | Transport and store food | |
SITXFSA008* | Develop and implement a food safety program | |
Gaming | ||
SITHGAM022 | Provide responsible gambling services | |
SITHGAM023* | Attend gaming machines | |
SITHGAM024* | Operate a TAB outlet | |
SITHGAM025* | Conduct Keno games | |
SITHGAM026* | Analyse and report on gaming machine data | |
SITHGAM027* | Deal Baccarat games | |
SITHGAM028* | Conduct Big Wheel games | |
SITHGAM029* | Deal Blackjack games | |
SITHGAM030* | Deal Poker games | |
SITHGAM031* | Deal Pontoon games | |
SITHGAM032* | Conduct Rapid Roulette games | |
SITHGAM033* | Conduct Roulette games | |
SITHGAM034* | Attend casino gaming machines | |
SITHGAM035* | Deal Caribbean Stud games | |
SITHGAM036* | Deal Casino War games | |
SITHGAM037* | Deal Mississippi Stud games | |
SITHGAM038* | Conduct Rapid Baccarat games | |
SITHGAM039* | Conduct Rapid Big Wheel games | |
SITHGAM040* | Deal Three Card Poker games | |
Inventory | ||
SITXINV006* | Receive, store and maintain stock | |
SITXINV007 | Purchase goods | |
SITXINV008 | Control stock | |
Kitchen Operations | ||
SITHKOP011* | Plan and implement service of buffets | |
SITHKOP012* | Develop recipes for special dietary requirements | |
SITHKOP014 | Plan catering for events or functions | |
SITHKOP015* | Design and cost menus | |
SITHKOP016 | Select catering systems | |
Patisserie | ||
SITHPAT011* | Produce cakes | |
SITHPAT012* | Produce specialised cakes | |
SITHPAT013* | Produce pastries | |
SITHPAT014* | Produce yeast-based bakery products | |
SITHPAT015* | Produce petits fours | |
SITHPAT016* | Produce desserts | |
SITHPAT017* | Prepare and model marzipan | |
SITHPAT018* | Produce chocolate confectionery | |
SITHPAT019* | Model sugar-based decorations | |
SITHPAT020* | Design and produce sweet showpieces | |
Working in Industry | ||
SITHIND006 | Source and use information on the hospitality industry | |
Group D – General electives | ||
Administration | ||
BSBINS401 | Analyse and present research information | |
BSBTWK503 | Manage meetings | |
Communication and Teamwork | ||
BSBCMM411 | Make presentations | |
BSBTWK501 | Lead diversity and inclusion | |
SITXCOM009 | Address protocol requirements | |
Computer Operations and ICT Management | ||
BSBTEC301 | Design and produce business documents | |
BSBTEC303 | Create electronic presentations | |
BSBTEC402 | Design and produce complex spreadsheets | |
Environmental Sustainability | ||
BSBSUS511 | Develop workplace policies and procedures for sustainability | |
Finance | ||
BSBFIN401 | Report on financial activity | |
BSBHRM416 | Process payroll | |
BSBHRM526 | Manage payroll | |
SITXFIN007 | Process financial transactions | |
SITXFIN008 | Interpret financial information | |
First Aid | ||
HLTAID011 | Provide First Aid | |
Franchising | ||
BSBESB406 | Establish operational strategies and procedures for new business ventures | |
Human Resource Management | ||
SITXHRM010 | Recruit, select and induct staff | |
SITXHRM011 | Manage volunteers | |
SITXHRM012 | Monitor staff performance | |
Languages other than English | ||
SITXLAN008 | Conduct oral communication in a language other than English | |
SITXLAN009 | Read and write information in a language other than English | |
Management and Leadership | ||
BSBOPS502 | Manage business operational plans | |
BSBOPS504 | Manage business risk | |
Marketing and Public Relations | ||
BSBMKG431 | Assess marketing opportunities | |
SITXMPR009 | Coordinate production of brochures and marketing materials | |
SITXMPR010 | Create a promotional display or stand | |
SITXMPR011 | Plan and implement sales activities | |
SITXMPR012 | Coordinate marketing activities | |
SITXMPR013 | Participate in cooperative online marketing initiatives | |
SITXMPR014 | Develop and implement marketing strategies | |
SITXMPR015 | Obtain and manage sponsorship | |
Planning and Product Development | ||
SITTPPD012 | Package tourism products | |
SITTPPD014 | Coordinate and operate sustainable tourism activities | |
SITTPPD015 | Develop in-house recreational activities | |
SITTPPD016 | Research and analyse tourism data | |
Security | ||
CPPSEC2109 | Monitor and control access and exit of persons and vehicles from premises | |
CPPSEC2110 | Monitor and control individual and crowd behaviour to maintain security | |
CPPSEC3122 | Plan provision of close protection services | |
Work Health and Safety | ||
SITXWHS006 | Identify hazards, assess and control safety risks | |
Supersedes and is not equivalent to SIT50416 Diploma of Hospitality Management.
Qualification Description
This 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.
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, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Entry Requirements
There are no entry requirements for this qualification.
Packaging Rules
28 units must be completed:
- 11 core units
- 17 elective units, consisting of:
- 1 unit from Group A
- 1 unit from Group B
- 11 units from Group C
- 4 units from Group C, Group D, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
Note: Units marked with * have one or more prerequisites. Refer to individual units for details.
Core units | ||
SITXCCS015 | Enhance customer service experiences | |
SITXCCS016 | Develop and manage quality customer service practices | |
SITXCOM010 | Manage conflict | |
SITXFIN009 | Manage finances within a budget | |
SITXFIN010 | Prepare and monitor budgets | |
SITXGLC002 | Identify and manage legal risks and comply with law | |
SITXHRM008 | Roster staff | |
SITXHRM009 | Lead and manage people | |
SITXMGT004 | Monitor work operations | |
SITXMGT005 | Establish and conduct business relationships | |
SITXWHS007 | Implement and monitor work health and safety practices | |
Elective units | ||
Group A – Hygiene | ||
SITHIND005 | Use hygienic practices for hospitality service | |
SITXFSA005 | Use hygienic practices for food safety | |
Group B – Operations | ||
SITHCCC043* | Work effectively as a cook | |
SITHIND008 | Work effectively in hospitality service | |
SITHKOP013* | Plan cooking operations | |
Group C – Hospitality | ||
Accommodation Services– Front Office, Housekeeping and Portering | ||
CPPCLO3100 | Maintain cleaning storage areas | |
CPPCLO3101 | Clean carpeted floors | |
CPPCLO3102 | Clean hard floors | |
CPPCLO3103 | Clean and maintain amenities | |
CPPCLO3105 | Clean glass surfaces | |
CPPCLO3108 | Clean window coverings | |
CPPCLO3111 | Clean rooms, furniture and fittings | |
CPPCLO3112 | Clean walls, ceilings and fittings | |
SITHACS009 | Clean premises and equipment | |
SITHACS010 | Provide housekeeping services to guests | |
SITHACS011 | Prepare rooms for guests | |
SITHACS012 | Launder linen and guest clothes | |
SITHACS013 | Provide porter services | |
SITHACS014 | Provide valet services | |
SITHACS015 | Conduct night audit | |
SITHACS016 | Provide accommodation reception services | |
SITTTVL001 | Access and interpret product information | |
SITTTVL004 | Sell tourism products or services | |
SITXCCS017 | Use a computerised booking system | |
SITXCCS019 | Prepare quotations | |
Asian Cookery | ||
SITHASC020* | Prepare dishes using basic methods of Asian cookery | |
SITHASC021* | Prepare Asian appetisers and snacks | |
SITHASC022* | Prepare Asian stocks and soups | |
SITHASC023* | Prepare Asian sauces, dips and accompaniments | |
SITHASC024* | Prepare Asian salads | |
SITHASC025* | Prepare Asian rice and noodles | |
SITHASC026* | Prepare curry pastes and powders | |
SITHASC027* | Prepare Asian cooked dishes | |
SITHASC028* | Prepare Asian desserts | |
SITHASC029* | Prepare Japanese cooked dishes | |
SITHASC030* | Prepare sashimi | |
SITHASC031* | Prepare sushi | |
SITHASC032* | Produce Japanese desserts | |
SITHASC033* | Prepare dim sum | |
SITHASC034* | Prepare Chinese roast meat and poultry dishes | |
SITHASC035* | Prepare tandoori dishes | |
SITHASC036* | Prepare Indian breads | |
SITHASC037* | Prepare Indian sweetmeats | |
SITHASC038* | Prepare Indian pickles and chutneys | |
Client and Customer Service, Crisis Management | ||
SITXCCS010 | Provide visitor information | |
SITXCCS012 | Provide lost and found services | |
SITXCCS013 | Provide club reception services | |
SITXCRI003 | Respond to a customer in crisis | |
Commercial Cookery and Catering | ||
SITHCCC023* | Use food preparation equipment | |
SITHCCC025* | Prepare and present sandwiches | |
SITHCCC026* | Package prepared foodstuffs | |
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 | |
SITHCCC031* | Prepare vegetarian and vegan dishes | |
SITHCCC032* | Produce cook-chill and cook-freeze foods | |
SITHCCC033* | Re-thermalise chilled and frozen foods | |
SITHCCC035* | Prepare poultry dishes | |
SITHCCC036* | Prepare meat dishes | |
SITHCCC037* | Prepare seafood dishes | |
SITHCCC038* | Produce and serve food for buffets | |
SITHCCC039* | Produce pates and terrines | |
SITHCCC040* | Prepare and serve cheese | |
SITHCCC041* | Produce cakes, pastries and breads | |
SITHCCC042* | Prepare food to meet special dietary requirements | |
SITHCCC044* | Prepare specialised food items | |
E-Business | ||
SIRXSTR001 | Develop an ecommerce strategy | |
SIRXOSM002 | Maintain ethical and professional standards when using social media and online platforms | |
SIRXOSM004 | Analyse performance of social media and online business tools | |
SIRXOSM006* | Develop and manage social media and online strategies | |
SIRXOSM007 | Manage risk to organisational reputation in an online setting | |
Events | ||
SITEEVT020 | Source and use information on the events industry | |
SITEEVT023 | Plan in-house events | |
SITEEVT026 | Manage event production components | |
SITEEVT028 | Manage on-site event operations | |
Food and Beverage | ||
SITHFAB021 | Provide responsible service of alcohol | |
SITHFAB023* | Operate a bar | |
SITHFAB024* | Prepare and serve non-alcoholic beverages | |
SITHFAB025* | Prepare and serve espresso coffee | |
SITHFAB026* | Provide room service | |
SITHFAB027* | Serve food and beverage | |
SITHFAB028 | Operate and monitor cellar systems | |
SITHFAB029* | Conduct a product tasting for alcoholic beverages | |
SITHFAB030* | Prepare and serve cocktails | |
SITHFAB031* | Provide advice on beers, spirits and liqueurs | |
SITHFAB032* | Provide advice on Australian wines | |
SITHFAB033* | Provide advice on imported wines | |
SITHFAB034* | Provide table service of food and beverage | |
SITHFAB035* | Provide silver service | |
SITHFAB036 | Provide advice on food | |
SITHFAB037* | Provide advice on food and beverage matching | |
SITHFAB038 | Plan and monitor espresso coffee service | |
SITHFAB039* | Manage the sale or service of wine | |
Food Safety | ||
SITXFSA006 | Participate in safe food handling practices | |
SITXFSA007* | Transport and store food | |
SITXFSA008* | Develop and implement a food safety program | |
Gaming | ||
SITHGAM022 | Provide responsible gambling services | |
SITHGAM023* | Attend gaming machines | |
SITHGAM024* | Operate a TAB outlet | |
SITHGAM025* | Conduct Keno games | |
SITHGAM026* | Analyse and report on gaming machine data | |
SITHGAM027* | Deal Baccarat games | |
SITHGAM028* | Conduct Big Wheel games | |
SITHGAM029* | Deal Blackjack games | |
SITHGAM030* | Deal Poker games | |
SITHGAM031* | Deal Pontoon games | |
SITHGAM032* | Conduct Rapid Roulette games | |
SITHGAM033* | Conduct Roulette games | |
SITHGAM034* | Attend casino gaming machines | |
SITHGAM035* | Deal Caribbean Stud games | |
SITHGAM036* | Deal Casino War games | |
SITHGAM037* | Deal Mississippi Stud games | |
SITHGAM038* | Conduct Rapid Baccarat games | |
SITHGAM039* | Conduct Rapid Big Wheel games | |
SITHGAM040* | Deal Three Card Poker games | |
Inventory | ||
SITXINV006* | Receive, store and maintain stock | |
SITXINV007 | Purchase goods | |
SITXINV008 | Control stock | |
Kitchen Operations | ||
SITHKOP011* | Plan and implement service of buffets | |
SITHKOP012* | Develop recipes for special dietary requirements | |
SITHKOP014 | Plan catering for events or functions | |
SITHKOP015* | Design and cost menus | |
SITHKOP016 | Select catering systems | |
Patisserie | ||
SITHPAT011* | Produce cakes | |
SITHPAT012* | Produce specialised cakes | |
SITHPAT013* | Produce pastries | |
SITHPAT014* | Produce yeast-based bakery products | |
SITHPAT015* | Produce petits fours | |
SITHPAT016* | Produce desserts | |
SITHPAT017* | Prepare and model marzipan | |
SITHPAT018* | Produce chocolate confectionery | |
SITHPAT019* | Model sugar-based decorations | |
SITHPAT020* | Design and produce sweet showpieces | |
Working in Industry | ||
SITHIND006 | Source and use information on the hospitality industry | |
Group D – General electives | ||
Administration | ||
BSBINS401 | Analyse and present research information | |
BSBTWK503 | Manage meetings | |
Communication and Teamwork | ||
BSBCMM411 | Make presentations | |
BSBTWK501 | Lead diversity and inclusion | |
SITXCOM009 | Address protocol requirements | |
Computer Operations and ICT Management | ||
BSBTEC301 | Design and produce business documents | |
BSBTEC303 | Create electronic presentations | |
BSBTEC402 | Design and produce complex spreadsheets | |
Environmental Sustainability | ||
BSBSUS511 | Develop workplace policies and procedures for sustainability | |
Finance | ||
BSBFIN401 | Report on financial activity | |
BSBHRM416 | Process payroll | |
BSBHRM526 | Manage payroll | |
SITXFIN007 | Process financial transactions | |
SITXFIN008 | Interpret financial information | |
First Aid | ||
HLTAID011 | Provide First Aid | |
Franchising | ||
BSBESB406 | Establish operational strategies and procedures for new business ventures | |
Human Resource Management | ||
SITXHRM010 | Recruit, select and induct staff | |
SITXHRM011 | Manage volunteers | |
SITXHRM012 | Monitor staff performance | |
Languages other than English | ||
SITXLAN008 | Conduct oral communication in a language other than English | |
SITXLAN009 | Read and write information in a language other than English | |
Management and Leadership | ||
BSBOPS502 | Manage business operational plans | |
BSBOPS504 | Manage business risk | |
Marketing and Public Relations | ||
BSBMKG431 | Assess marketing opportunities | |
SITXMPR009 | Coordinate production of brochures and marketing materials | |
SITXMPR010 | Create a promotional display or stand | |
SITXMPR011 | Plan and implement sales activities | |
SITXMPR012 | Coordinate marketing activities | |
SITXMPR013 | Participate in cooperative online marketing initiatives | |
SITXMPR014 | Develop and implement marketing strategies | |
SITXMPR015 | Obtain and manage sponsorship | |
Planning and Product Development | ||
SITTPPD012 | Package tourism products | |
SITTPPD014 | Coordinate and operate sustainable tourism activities | |
SITTPPD015 | Develop in-house recreational activities | |
SITTPPD016 | Research and analyse tourism data | |
Security | ||
CPPSEC2109 | Monitor and control access and exit of persons and vehicles from premises | |
CPPSEC2110 | Monitor and control individual and crowd behaviour to maintain security | |
CPPSEC3122 | Plan provision of close protection services | |
Work Health and Safety | ||
SITXWHS006 | Identify hazards, assess and control safety risks | |
Qualification Mapping Information
Supersedes and is not equivalent to SIT50416 Diploma of Hospitality Management.