NT

Diploma of Hospitality Management

26

Cluster Name Unit of Competencies Core / Elec�ve Nominal Hours

Hospitality - 1

BSBDIV501 Manage diversity in the workplace Core 40

BSBITU301 Create and use databases Elec�ve 20

BSBITU306 Design and produce business documents Elec�ve 20

SITXCOM005 Manage conflict Core 20

SITXFIN003 Manage finances within a budget Core 40

SITXHRM002 Roster staff Core 20

SITXHRM003 Lead and manage people Core 20

SITXMGT001 Monitor work opera�ons Core 20

Hospitality - 4

SITXFSA001 Use hygienic prac�ces for food safety Elec�ve 20

SITXFSA002 Par�cipate in safe food handling prac�ces Elec�ve 40

SITXWHS002 Iden�fy hazards, assess and control safety risks Elec�ve 20

SITXWHS003 Implement and monitor work health and safety prac�ces Core 40

SITHCCC020* Work effec�vely as a cook Elec�ve 20

SITHIND002 Source and use informa�on on the hospitality industry Elec�ve 20

SITHKOP005* Coordinate cooking opera�ons Elec�ve 40

Business Skills 1

BSBMGT517 Manage opera�onal plan Core 20

SITXCCS007 Enhance customer service experiences Core 40

SITXCCS008 Develop and manage quality customer service prac�ces Core 20

SITXFIN004 Prepare and monitor budgets Core 40

SITXGLC001 Research and comply with regulatory requirements Core 40

SITXMGT002 Establish and conduct business rela�onships Core 40

Business Skills 2

BSBADM502 Manage mee�ngs Elec�ve 20

BSBCMM401 Make a presentation Elec�ve 20

BSBSUS501 Develop workplace policy and procedures for sustainability Elec�ve 40

BSBRSK501 Manage risk Elec�ve 40

BSBRES401 Analyse and present research informa�on Elec�ve 20

SITXHRM004 Recruit, select and induct staff Elec�ve 40

SITXHRM006 Monitor staff performance Elec�ve 20

* Pre-requisite - SITXFSA001 Use hygienic prac�ces for food safety Total number of units = 28 (13 core units plus 15 elec�ve modules)