Diploma of Hospitality Management
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 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.
Workplacement
You will be required to show that you can provide quality hospitality service to customers for a minimum of 36 complete service periods (shifts), in a job that has involved the application of skills to work in organisations such as restaurants, hotels, motels, clubs, pubs, cafes and coffee shops.
Possible job titles include:
Ordinarily this training course can take upto 2 years in order to complete, determined by your own personal circumstances and also the mode of study you pick. For instance, if you were to do this course online and regularly allocate time to complete the tasks and assignments every week you could possibly complete the course well before schedule.
Entry requirements for the courses
We specialize in workplace training and it’s a requirement for the participant to be employed at a workplace as the training will be conducted on the workplace premises. This is an entry requirement for our courses. .
Delivery Arrangements
A flexible blended environment applies to the target group being a combination of practical at the workplace, workshops.
Training and Assessment are conducted in the workplace premises of the participant.
The duration of this qualification may vary as determined on prior learning and credit transfer eligibility.
Students will be provided with a training schedule and training plan to guide them through the units of study.
Students with identified needs may be contacted more frequently, as agreed, to provide additional, individual tutorial activities including where applicable tutorial activities.
At the commencement of training the student will be provided with:
• Induction to Training and Assessment
Clarifying again both academic progression and attendance requirements
• Review of Course Outline
• Review of student handbook
• Review of student logbook
• Training plan
• Delivery Schedule / Timetable for the study periods .
Learning / Assessment resources for commencement units of competency – such as:
• Assessment Due Dates
• PowerPoints
• Student activities and guide
• Extra resources and web site (research)
• Assessments and Cover sheets
• Resources relevant to the unit of competency
This program is designed with client-specific requirements in mind and can be customized to suit unique student needs while maintaining the integrity of the training package. Therefore, we strive to develop students' skills, knowledge and aptitudes in the key areas of best practice in Community Services Sectors.
The Training will be delivered in the workplace, with the support of the nominated workplace supervisor. Additional trainer support will be provided through email and phone support and mentoring meetings, as required.
Each student will be allocated a Workplace Mentor from the supervisory staff that will support the student in their studies. The Workplace Mentor will be identified at the time of the commencement of the traineeship and will be:
• Operating with the consent of their employer
• Well informed of their responsibilities to support the student in their studies
• Experienced in the subject matter
• Supported by the RTO in their support of the student
• Provided with the time and resources by the employer to support the student
In each Training session, the student will be issued with:
• Learning material for the topics to be covered
• Assessment tasks to be completed before the next session
• Advised at the next meeting, the theory assessment for this topic will be issued for the student to complete. This delay till the next session allows the student to:
o integrate the theory learning into their practical work, and thus fully understand it,
o have time to learn and understand the work
o seek assistance and support should there be an issue in their learning and understanding
Issues such as the student failing to learn or not achieving a required standard of knowledge and skill can be identified early in the Training and assessment process and, the process can be amended to address the issues and provide for the student to have every opportunity to successfully complete the assessments and learning program.
Location
Training and Assessment are typically delivered in Employers facility, where the participant is working . The equipment required for a suitable venue is detailed in each unit requirement detailed Schedule in this document and recorded on the front page of the assessment Kit, prior to the student’s signature to commence the assessment.
Resources
Students will be provided with commercially prepared training resources for each unit which can be supplemented with additional supplementary training material, such as workplace policies and procedures, instruction manuals or other unique documentation relating to the workplace.
The RTO will ensure that a suitably equipped training environment is available and provided for Training and Assessment processes through utilising the Workplace Resource Checklist. This Checklist outlines all the required Resources required by each unit as well as some general Workplace and Training requirements. This document is to be completed during the initial consultation. Any questions should be directed to the CEO.
Course Delivery Environment
The environment where the qualification will be delivered includes:
•Work-based Training only,
• Industry visits,
• Learner guides, Skills Workbooks and assessment tools,
• Vocational Placement Pack,
• Up to date technical equipment for the trainer and worksite staff and access to a suitable worksite,
• Simulated work/industry environment,
• Work in industry/vocational (work) placement,
• Skilled trainers and assessors
Many times, the students are given access to actual commercial Individual support facilities where the students have the opportunities to use the equipment, infrastructure set up for real clients and these facilities are also used for simulations. .
Assessment Methods
A variety of assessment methods are available and can be used to assess a unit of competency, these could include:
• Questioning Checklist- Theory/questioning assessments are delivered in the classroom environment during the assessment Visit, in the form of short questions and answers and/or Multiple choice, these are to be completed by the by the Student
• Projects- these are issued to the student on completion of the training session. The Student may be asked to gather a Portfolio of documents or evidence from the workplace; or, research a topic or area of study prior to the Assessment visit. If the task asked the student to demonstrate to the Assessor a topic or area of study, this will be conducted during the assessment session.
• Practical Demonstrations- these are to be conducted by the Trainer/Assessor through observing the student completes the required tasks consistently and continuously in various workplace relevant situations
• Workplace Supervisor Report- this report is to be completed by the workplace supervisor, its purpose is to verify that the Student can demonstrate a particular skill or applies relevant knowledge consistently and continuously in various situations. This is used as supplementary evidence.
The format for delivery of the assessment
At the Assessment session, the Assessor will:
• Meet with the student at the workplace and review, discuss and mark the completed Projects. Any areas that were not satisfactorily completed will be reviewed, and the student will be asked to repeat that section until it is satisfactorily completed. The Trainer/assessor is to record these details on the Assessment Summary sheet.
• Have the Student complete the Questioning Checklist
• Have the Student complete the Practical Demonstrations in the presence of the Assessor.
• Complete and confirm the Workplace Supervisor Report with Supervisor
• Confirm details of next training session including time, date and attendees
• Completion of the Assessment requires the Trainer/Assessor to:
o Ensure the Assessment Kit has been marked
o Complete the Assessment Summary
o Ensure the Assessment decision and all feedback has been reviewed with the Student and the Workplace Supervisor
o Obtain signatures of all parties
o Update the training plan with supervisors and introduce the new Unit(s) of the next session
o Ensure all paperwork is completed for return to the RTO’s administration office.
At the end of the theory/training session:
• The assessment kit is issued to the student:
• The Student may be asked by the Trainer or Assessor to complete certain Projects in the time interval between the issuance and the next scheduled contact.
• Issue the Workplace Supervisor Report to the workplace supervisor, asking them to complete the document before the next scheduled visit
Suggested protocol for Assessments
Protocol for the Questioning Checklist should be:
• Conducted simultaneously for all students in the one site to prevent assessment questions being inappropriately communicated to others
• Questioning should be conducted in exam conditions, i.e. all in the one room, siting at table and chairs, completing the assessment simultaneously
• Conducting tasks as a group or on an individual basis. These Tasks may also be allocated to complete autonomously and self-paced in between the Training and Assessment Sessions.
• Assessing responses should protect the privacy of all parties, the assessments should be marked without our other students becoming aware of the content of other parties’ responses.
• Resolving incorrect or incomplete answers on a one on one basis e.g. through verbally challenging answers and recording additional information obtained.
Protocol for the Projects should be:
The Project(s) should be completed in a manner that is non-intimidating and non-threatening. The projects may be allocated to the student after the completion of the previous assessment, as some projects may require collection of evidence and or evidence collected over time. The student may use the time between sessions with their assessor to collect this evidence and start completing the projects. During this time, the student has access to the assessor through phone and email for assistance on these projects.
The Assessor checklist lists the benchmarks of the assessment. The Assessor is to verify the evidence shown in the projects meets these items.
Protocol for the Practical Demonstrations should be:
The Practical Demonstration(s) should be completed in a manner that is non-intimidating and non-threatening. Practical Demonstration(s) are to be shown in the workplace or as a workplace simulated task. The Assessor checklist list the benchmarks of the assessment. The Assessor is to verify they have observed each of these during the demonstration.
As the assessor has less access to the student than the Workplace Supervisor, the Trainer/Assessor should make efforts when scheduling assessments to ensure that the student can demonstrate the required skills at the time of assessment. The Trainer/Assessor should have the following characteristics:
• Be a subject matter expert in the content of the unit of competency
• Be familiar with the company policies and procedures relating to the tasks
• Be objective and non-judgemental when conducting assessments
• Have the available time allocated by Management to conduct the assessment properly.
Protocol for the Workplace Supervisor Report should be:
The Workplace Supervisor Report should be conducted by the person identified at the commencement of the Training Agreement. This person should have been briefed and inducted into the process as outlined in the Consultation Agreement. If circumstances dictate that the identified person has changed, then the new Workplace Supervisor should have the following characteristics:
• Be a subject matter expert in the content of the unit of competency
• Be familiar with the company policies and procedures relating to the tasks
• Be a mentor and supporter of the student
• Be prepared to coach and instruct the student in any new areas of learning
• Be objective and non-judgemental when gathering evidence for assessment
• Have the available time allocated by Senior Management to conduct the assessment properly
The Workplace Supervisor Report can be done in a single session or in a number of sessions, the aim is to capture the students completing the required tasks satisfactorily, and thus this may require a number of sessions to not only allow for all skills to be demonstrated, but to also capture the skills being demonstrated in a range of circumstances and performed consistently.
The Workplace Supervisor Report should be completed in a manner that is non-intimidating and non-threatening.
Reasonable Adjustment should be catered for without compromising assessment conditions. For example, the Trainer/Assessor should withdraw from assessment to protect privacy, confidentiality and potentially company security concerns. In this instance, Reasonable Adjustment needs to be applied i.e. using a different form of Assessment or a simulated environment.
Reasonable Adjustment
Reasonable adjustment is the process of adjusting our intended methods of learning and assessment to accommodate the unique requirements of our clients yet remaining within the constraints of the training package whilst still applying the principles of assessment.
The following processes will be applied for students
• Learning and assessment materials are written in plain English.
• Delivery methods are negotiated to meet the needs of a diverse range of learners.
• Entry to courses is in accordance with equal opportunity legislation, anti-discrimination legislation.
Reasonable Adjustment is a key strategy in achieving this outcome. Adjustments are made to the learning environment to ensure equal opportunity without imposing unjustifiable hardship on the Australian College of Higher Studies or compromising the integrity of the Qualification Standards.
Reasonable Adjustment should be catered for without compromising assessment conditions. For example, the Trainer/Assessor should withdraw from assessment to protect privacy, confidentiality and potentially company security concerns. In this instance, Reasonable Adjustment needs to be applied i.e. using a different form of Assessment or a simulated environment.
We are committed to assisting all of our clients where within our capacity to complete the course. To ensure we understand where we can assist we ask our students to self-identify any areas that we can assist them in. Our options and approach to English language literacy have been raised earlier.
Obviously, the trainer/assessor can make their own observations as to how they can modify our assessment process to meet the needs of our students. In the case of this course, possible areas of Reasonable Adjustment include: Shorter more frequent sessions for people with attention issues, the use of colour paper or tinted transparencies to assist those with dyslexia. In general, the student will know what form of reasonable adjustment suits their needs address these options with the student but ensure the needs of the Training Package are met, any requests for Reasonable Adjustment that cannot immediately be accommodated should be discussed with the CEO, and where we cannot accommodate the request, we will refer the Student onto a suitable organisation.
The RTO has incorporated a separate comment section for Reasonable Adjustments into each form of Assessment and in all of its assessment tools, or reasonable adjustments can be made as notes in the general comment sections.
Simulated Work Environment
If a simulated work environment is required, it will be achieved by using suitable facilities, equipment and resources including individualised plans and equipment outlined in the plan, modelling of industry operating conditions, including presence of problem-solving activities and organisational policies, procedures and protocols.
Education and support Services
In accordance with the requirements of Standards for RTOs 2015, the following support is available to learners:
Language, literacy and numeracy (LLN) advice. The ACSF informs the identification and description of underpinning English language, literacy and numeracy features and requirements within competency standards. LLN requirements of participants will be assessed using LLN assessment form completed upon enrolment. LLN needs of Learners will be taken into consideration in the delivery and assessment of this qualification.
The following processes will be applied for students
• Learning and assessment materials are written in plain English.
• Delivery modes are negotiated to meet the needs of a diverse range of learners.
• Entry to courses is in accordance with equal opportunity legislation, anti-discrimination legislation.
Support strategies include:
• Identifying requirements (such as literacy, numeracy, English language or physical capabilities) learners would need to complete each course and if necessary, referring them to specialist services prior to enrolling in the course.
• Developing strategies to make support available where gaps are identified.
• Assistive technology
• Additional tutorials
This course belongs within the Hospitality, Barista, RSA and Tourism grouping of courses. Food and Hospitality is the study of organizing, presenting and providing food and refreshments, and serving up hospitality services. The primary function of this field of education and learning is to build an awareness of the preparation of meals and refreshments, and the supply of hospitality products and services such as front office procedures, housekeeping services and food and beverage services. Courses in this area incorporate: Hospitality, Coffee Making, Responsible Service of Alcohol, Food and Beverage Service, Baking and pastry making, Cooking and Food Hygiene for starters. Tourism is the study regarding the composition and functions of the travel related industry, tour guiding, and ticketing and reservation procedures. The primary goal of this particular field of education and learning is to build the skill to plan, direct and arrange tourism operations so that a top quality service is presented efficiently and effectively. What's more, it entails developing knowledge of the theories of advertising travel related services.
There are no entry requirements for this qualification.
Recognition is available (on application) to students with prior skills, experience, knowledge or qualifications obtained from formal studies or training, in a related area. Recognition may reduce the duration of your studies (Subjective to evidence provide, mapped and assessed against the required unit/s of competency)
RPL is available for each Unit of Competency-based on relevant workplace experience, formal training, or other expertise.
RPL is conducted through assessment only pathway
To apply for RPL, please contact info@auschs.edu.au to gain further information.
Competency determination is made after all relevant evidence is gathered. AUSCHS is receptive to evidence gathered from a variety of sources including our own assessment processes. AusCHS assessment processes include:
- Recognition of Prior Learning/Credit Transfer
- Written/Oral Questions
- Written reports/Portfolio Assessments
- Scenarios
- Role Plays
- Projects
A possible training pathway for a student completing this qualification could be the following:
28 units must be completed:
1 unit from Group A
1 unit from Group B
8 units from Group C
5 units from Group C, 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.
Core units
BSBDIV501 Manage diversity in the workplace
BSBMGT517 Manage operational plan
SITXCCS007 Enhance customer service experiences
SITXCCS008 Develop and manage quality customer service practices
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFIN004 Prepare and monitor budgets
SITXGLC001 Research and comply with regulatory requirements
SITXHRM002 Roster staff
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXMGT002 Establish and conduct business relationships
SITXWHS003 Implement and monitor work health and safety practices
Elective units
Group A
SITHIND001 Use hygienic practices for hospitality service
SITXFSA001 Use hygienic practices for food safety
Group B
SITHCCC020 Work effectively as a cook
SITHIND004 Work effectively in hospitality service
Group C
Accommodation Services– Front Office, Housekeeping and Porting
CPPCLO2010A Clean ceiling surfaces and fittings
CPPCLO2017A Clean wet areas
SITHACS001 Clean premises and equipment
SITHACS002 Provide housekeeping services to guests
SITHACS003 Prepare rooms for guests
SITHACS008 Provide accommodation reception services
SITTTSL002 Access and interpret product information
SITTTSL005 Sell tourism products and services
SITTTSL006 Prepare quotations
SITTTSL007 Process reservations
SITTTSL010 Use a computerised reservations or operations system
Administration
BSBADM502 Manage meetings
BSBRES401 Analyse and present research information
Client and Customer Service, Crisis Management
SITXCCS002 Provide visitor information
SITXCCS004 Provide lost and found services
SITXCCS005 Provide club reception services
SITXCRI001 Respond to a customer in crisis
Commercial Cookery and Catering
SITHCCC001 Use food preparation equipment
SITHCCC003 Prepare and present sandwiches
SITHCCC004 Package prepared foodstuffs
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC009 Produce cook-chill and cook-freeze foods
SITHCCC010 Re-thermalise chilled and frozen foods
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC015 Produce and serve food for buffets
SITHCCC017 Handle and serve cheese
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Produce cakes, pastries and breads
Communication and Teamwork
BSBCMM401 Make a presentation
SITXCOM004 Address protocol requirements
Computer Operations and ICT Management
BSBITU301 Create and use databases
BSBITU302 Create electronic presentations
BSBITU306 Design and produce business documents
BSBITU402 Develop and use complex spreadsheets
E-Business
BSBEBU501 Investigate and design e-business solutions
SITXEBS002 Develop, implement and monitor the use of social media in a business
Environmental Sustainability
BSBSUS501 Develop workplace policy and procedures for sustainability
Events
SITEEVT001 Source and use information on the events industry
SITEEVT005 Plan in-house events or functions
Finance
BSBFIA302 Process payroll
BSBFIA303 Process accounts payable and receivable
BSBFIA304 Maintain a general ledger
BSBFIA401 Prepare financial reports
BSBFIM502 Manage payroll
SITXFIN001 Process financial transactions
SITXFIN002 Interpret financial information
First Aid
HLTAID003 Provide first aid
Food and Beverage
SITHFAB002 Provide responsible service of alcohol
SITHFAB003 Operate a bar
SITHFAB004 Prepare and serve non-alcoholic beverages
SITHFAB005 Prepare and serve espresso coffee
SITHFAB006 Provide room service
SITHFAB007 Serve food and beverage
SITHFAB008 Operate and monitor cellar systems
SITHFAB010 Prepare and serve cocktails
SITHFAB011 Provide advice on beers, spirits and liqueurs
SITHFAB012 Provide advice on Australian wines
SITHFAB014 Provide table service of food and beverage
SITHFAB015 Provide silver service
SITHFAB016 Provide advice on food
SITHFAB017 Provide advice on food and beverage matching
SITHFAB019 Plan and monitor espresso coffee service
SITHFAB020 Manage the sale or service of wine
Food Safety
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXFSA003 Transport and store food
SITXFSA004 Develop and implement a food safety program
Franchising
BSBFRA502 Manage a franchise operation
Gaming
SITHGAM001 Provide responsible gambling services
SITHGAM002 Attend gaming machines
SITHGAM003 Operate a TAB outlet
Human Resource Management
SITXHRM004 Recruit, select and induct staff
SITXHRM005 Manage volunteers
SITXHRM006 Monitor staff performance
Inventory
SITXINV002 Maintain the quality of perishable items
SITXINV003 Purchase goods
SITXINV004 Control stock
Kitchen Operations
SITHKOP003 Plan and display buffets
SITHKOP004 Develop menus for special dietary requirements
SITHKOP005 Coordinate cooking operations
SITHKOP006 Plan catering for events or functions
SITHKOP007 Design and cost menus
Management and Leadership
BSBRSK501 Manage risk
Marketing and Public Relations
BSBMKG401 Profile the market
SITXMPR001 Coordinate production of brochures and marketing materials
SITXMPR003 Plan and implement sales activities
SITXMPR004 Coordinate marketing activities
SITXMPR005 Participate in cooperative online marketing initiatives
SITXMPR007 Develop and implement marketing strategies
Patisserie
SITHPAT001 Produce cakes
SITHPAT003 Produce pastries
SITHPAT006 Produce desserts
Planning and Product Development
SITTPPD001 Package tourism products
Work Health and Safety
SITXWHS002 Identify hazards, assess and control safety risks
Working in Industry
SITHIND001 Use hygienic practices for hospitality service
SITHIND002 Source and use information on the hospitality industry
SITHIND004 Work effectively in hospitality service
Fee For Service - $10000
Payment Plans Available**
**conditions apply
*** Please refer to the pre-enrolment student handbook, Smart and Skilled information handbook for enrolment policy, RPL, refund policies, fees arrangements and for more information feel free to contact us by emailing info@auschs.edu.au or calling 1300600888