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- SIT50307 Diploma of Hospitality Management
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- Dates and Fees
- Academic Calendar
- Subject List
- SITXCOM001A Work with colleagues and customers
- SITXCOM002A Work in a socially diverse environment
- SITHCCC021A Handle and serve cheese
- Develop and Update Hospitality Knowledge (THHHCO01B)
- Deal with Conflict Situations (THHGCS03B)
- Communicate on the Telephone (THHGGA01B)
- Organise and Prepare Food (THHBKA01B)
- Present Food (THHBKA02B)
- Receive and Store Stock (THHBKA03B)
- Clean and Maintain Kitchen Premises (THHBKA04B)
- Prepare Sandwiches (THHBCC00B)
- Use Basic Methods of Cookery (THHBCC01B)
- Prepare Appetisers and Salads (THHBCC02B)
- Prepare Stocks, Sauces and Soups (THHBCC03B)
- Prepare Vegitables, Eggs and Farinaceous dishes (THHBCC04B)
- Prepare Pastry, Cakes and Yeast Goods (THHBCC09B)
- Prepare and Cook Poultry and Game (THHBCC05B)
- Prepare and Cook Seafood (THHBCC06B)
- Select, Prepare and Cook Meat (THHBCC07B)
- Prepare Hot and Cold Deserts (THHBCC08B)
- Plan and Prepare Food for Buffets (THHBCC10B)
- Implement Food Safety Procedures (THHBCC11B)
- Plan and Control Menu Based Catering (THHBCC13B)
- Select Catering Systems (THHADCAT03B)
- Prepare, Cook and Serve Food (holistic) (THHCCH01A)
- Prepare, Cook and Serve Food for Menus (holistic) (THHCCH02A)
- Prepare Pates and Terrines (THHADCC01B)
- Handle and Serve Cheese (THHADCC05B)
- Receive and Store Stock (THHGGA06B)
- Control and Order Stock (THHGGA07B)
- Follow Workplace Hygine Procedures (THHGHS01B)
- Coach Others in Job Skills (THHGTR01B)
- Implement workplace health,safety and security procedures (THHGLE02B)
- Establish and Maintain a Safe and Secure Workplace (THHGLE04B)
- Monitor Work Operations (THHGLE01B)
- Develop and Implement Operational Plans (THHGLE03B)
- Roster Staff (THHGLE05B)
- Lead and Manage People (THHGLE08B)
- Manage Workplace Diversity (THHGLE09B)
- Manage Quality Customer Service (THHGLE11B)
- Interpret Financial Information (THHGFA06A)
- Manage Finances within a Budget (THHGLE13B)
- Prepare and Monitor Budgets (THHGLE14B)
- Promote Products and Services to customers (THHGCS02B)
- Establish and Conduct Business Relationships (THHGCS08B)
- Develop and Update the Legal Knowledge required for Business Compliance (THHGLE20B)
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- Select Catering Systems (THHADCAT03B)
- Prepare and Cook Poultry and Game (THHBCC05B)
- Prepare and Monitor Budgets (THHGLE14B)
- Manage Finances within a Budget (THHGLE13B)
- Manage Quality Customer Service (THHGLE11B)
- Manage Workplace Diversity (THHGLE09B)
- Lead and Manage People (THHGLE08B)
- Roster Staff (THHGLE05B)
- Develop and Update the Legal Knowledge required for Business Compliance (THHGLE20B)
- Establish and Maintain a Safe and Secure Workplace (THHGLE04B)
- Develop and Implement Operational Plans (THHGLE03B)
- Implement workplace health,safety and security procedures (THHGLE02B)
- Monitor Work Operations (THHGLE01B)
- Coach Others in Job Skills (THHGTR01B)
- Interpret Financial Information (THHGFA06A)
- Control and Order Stock (THHGGA07B)
- Receive and Store Stock (THHGGA06B)
- Communicate on the Telephone (THHGGA01B)
- Follow Workplace Hygine Procedures (THHGHS01B)
- Establish and Conduct Business Relationships (THHGCS08B)
- Deal with Conflict Situations (THHGCS03B)
- Promote Products and Services to customers (THHGCS02B)
- Prepare, Cook and Serve Food for Menus (holistic) (THHCCH02A)
- Prepare, Cook and Serve Food (holistic) (THHCCH01A)
- Handle and Serve Cheese (THHADCC05B)
- Prepare Pates and Terrines (THHADCC01B)
- Plan and Control Menu Based Catering (THHBCC13B)
- Implement Food Safety Procedures (THHBCC11B)
- Plan and Prepare Food for Buffets (THHBCC10B)
- Prepare Pastry, Cakes and Yeast Goods (THHBCC09B)
- Prepare Hot and Cold Deserts (THHBCC08B)
- Select, Prepare and Cook Meat (THHBCC07B)
- Prepare and Cook Seafood (THHBCC06B)
- Prepare Vegitables, Eggs and Farinaceous dishes (THHBCC04B)
- Prepare Stocks, Sauces and Soups (THHBCC03B)
- Prepare Sandwiches (THHBCC00B)
- Use Basic Methods of Cookery (THHBCC01B)
- Prepare Appetisers and Salads (THHBCC02B)
- Clean and Maintain Kitchen Premises (THHBKA04B)
- Receive and Store Stock (THHBKA03B)
- Present Food (THHBKA02B)
- Organise and Prepare Food (THHBKA01B)
- Develop and Update Hospitality Knowledge (THHHCO01B)
- SITHCCC021A Handle and serve cheese
- SITXCOM002A Work in a socially diverse environment
- SITXCOM001A Work with colleagues and customers
- Hospitality Subject List
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