Core and Elective Units of SIT50422 Diploma of Hospitality Management

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

• SITHIND001 Use hygienic practices for hospitality service
• SITXFSA001 Use hygienic practices for food safety
• SITHCCC020 Work effectively as a cook
• SITHIND004 Work effectively in hospitality service
• SITHKOP005 Coordinate cooking operations
• CPPCLO2001A Maintain hard floor surfaces
• CPPCLO2004A Maintain carpeted floors
• CPPCLO2009A Clean glass surfaces
• CPPCLO2010A Clean ceiling surfaces and fittings
• CPPCLO2017A Clean wet areas
• CPPCLO2019A Sort and remove waste and recyclable materials
• CPPCLO2035A Maintain cleaning storage areas
• CPPCLO3013A Clean window coverings
• CPPCLO3016A Wash furniture and fittings
• SITHACS001 Clean premises and equipment
• SITHACS002 Provide housekeeping services to guests
• SITHACS003 Prepare rooms for guests
• SITHACS004 Launder linen and guest clothes
• SITHACS005 Provide porter services
• SITHACS006 Provide valet services
• SITHACS007 Conduct night audit
• SITHACS008 Provide accommodation reception services
• SITTTSL002 Access and interpret product information
• SITTTSL005 Sell tourism products and services
• SITTTSL006 Prepare quotations
• 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
• SITHCCC016 Produce pates and terrines
• SITHCCC017 Handle and serve cheese
• SITHCCC018 Prepare food to meet special dietary requirements
• SITHCCC019 Produce cakes, pastries and breads
• SITHCCC021 Prepare specialised food items
• SITHCCC022 Prepare portion-controlled meat cuts and meat products