Certificate III in Patisserie
Diploma of Hospitality Management

National Course Code: SIT50416

Duration: 64 weeks

Intake: Monthly

Course Info

Diploma of Hospitality Management course provides the skills and knowledge for an individual to be competent as a Supervisor or Team Leader in any hospitality function area. This individual would supervise, lead and execute judgments using wide-ranging technical, creative, or conceptual competencies. Work would be undertaken in various hospitality settings.

Entry Requirements

  • 18 years or older
  • Satisfactorily completed Year 11 and Preferably Year 12 or equivalent
  • IELTS 5.5 or upper intermediate level ELICOS
  • Must meet Student Visa requirements

  • Have completed the Certificate IV in Commercial Cookery

Units of Competency

BSBDIV501 - Manage diversity in the workplace BSBMGT517 - Manage operational plan SITHK0P005 - Coordiante Cooking Operations SITXCCS007 - Enhance Customer Service Experiences SITXCCS008 - Develop and manage quality customer service practices SITXCOM005 - Manage conflict SITXFIN003 - Manage finances within a budget SITXFIN002 - Interpret Financial Information SITXFIN004 - Prepare and monitor budgets SITXFSA002 - Participate in safe food handling practices SITXFSA001 - Use hygienic practices for food safety SITXGLC001 - Research and comply with regulatory requirements SITHHRM002 - Roster staff SITXHRM003 - Lead and manage people SITXHRM004 - Recruit, select and induct staff SITXHRM006 - Monitor staff performance SITXMGT001 - Monitor work operations SITXMGT002 - Establish and conduct business relationships SITXWHS003 - Implement and monitor work health and safety practices

Employment Opportunitie

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
  • Bar Manager
  • Chef de Cuisine
  • Cafe Manager
  • Chef Patissier
  • Club Manager
  • Executive Housekeeper
  • Front Office Manager
  • Gaming Manager
  • Kitchen Manager
  • Motel Manager
  • Restaurant Manager
  • Sous Chef
  • Unit Manager (catering operations)