Diploma of Hospitality Management
Course Code: SIT50422
Duration: 67 wks (including holidays)
Location: West Footscary, Melbourne CBD, Hobart CBD
Intake: Jan, April, July & Oct (* Monthly intake available for onshore students )
Tuition Fees: $22,000
Material Fees: $750
Application Fee: $250
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 acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
There are no entry requirements specified in the training package, however Central Australian College (CAC) recommends that students entering this qualification:
- Must have completed Commercial Cookery Certificate IV qualification, or be able to demonstrate equivalent competency.
- Must have satisfactorily completed an equivalent of Australian year 12 or Certificate IV or higher.
- Must have IELTS score of 5.5 (or equivalent) or satisfactory completion of CAC entry test, or a completion of an ELICOS program.
- All international students must be at least 18 years of age or above to study at Central Australian College.
- Must participate in Pre-Training Assessment, prior to commencement of the course
This qualification reflects the role of individuals who use a wide range of cookery skills. Upon completion of the course they will have a sound knowledge of kitchen operations. They will be able to work with some independence and under limited supervision and may provide operational advice and support to team members. Possible job titles relevant to this qualification may include:
- Chef de Partie
- Sous Chef
- Executive Chef
- Restaurant Manager
Delivery is on online with tutorials, analysis of case studies, interactive learning including discussion on key points, presentation. Simulated workplace environment is created to provide learners with business or industry learning environment simulated as companies.
This course is a 67 weeks’ program, which includes 56 weeks of classroom full time study (1120 student contact hours), 11 weeks of study breaks (including public holidays, re-assessment weeks, catch-up classes and terms breaks). Students will also complete 192 hours of work placement (48 service periods) within the 44 weeks of study period.
Assessment methods are flexible, valid, reliable and fair. Assessment strategies include:
• Questions and answers
• Observation and Demonstration
• Case Study
• Research Project
• Project Planning
• Scenario Analysis
Further training pathways from this qualification may include:
- SIT60322 Advanced Diploma of Hospitality and Management
Students will need to complete the following 28 units of competency to attain the qualification include 11 core unit and 17 electives.
|Unit Code||Unit Name||Elective or Core|
|SITXFSA005||Use hygienic practices for food safety||Elective|
|SITHCCC027*||Prepare dishes using basic methods of cookery||Elective|
|SITXWHS007||Implement and monitor work health and safety practices||Core|
|SITHCCC029*||Prepare stocks, sauces and soups||Elective|
|SITHCCC030*||Prepare vegetable, fruit, eggs and farinaceous dishes||Elective|
|SITHCCC035*||Prepare poultry dishes||Elective|
|SITHCCC036*||Prepare meat dishes||Elective|
|SITHCCC037*||Prepare seafood dishes||Elective|
|SITXHRM007||Coach others in job skills||Elective|
|SITHCCC023*||Use food preparation equipment||Elective|
|SITXFIN009||Manage finances within a budget||Core|
|SITXHRM009||Lead and manage people||Core|
|SITXFSA006||Participate in safe food handling practices||Elective|
|SITXMGT004||Monitor work operations||Core|
|SITXCCS015||Enhance customer service experiences||Core|
|SITHCCC043*||Work effectively as a cook||Elective|
|SITXFIN010||Prepare and monitor budgets||Core|
|SITXGLC002||Research and comply with regulatory requirements||Core|
|SITXMGT005||Establish and conduct business relationships||Core|
|SITHFAB021||Provide responsible service of alcohol||Elective|
|SITHIND006||Source and use information on the hospitality industry||Elective|
|SITXFIN008||Interpret financial information||Elective|
|SITXHRM010||Recruit, select and induct staff||Elective|
|SITXCCS016||Develop and manage quality customer service practices||Core|
Central Australian College is responsible for the quality of the training and assessment in compliance with the Standards of Registered Training Organisations (SRTO), and for the issuance of the AQF (Australian Qualifications Framework) certification documentation.
All fees are valid for 2022. Fees may change during the students’ course of study. Please refer to individual course information for text book and material fees where applicable. For Full Fee Paying Students CAC will not accept more than $1000 from each individual student prior to the commencement of the course.
For student eligible for Government Funding: Training services are provided to eligible individuals with funds made available by the Victorian and Commonwealth funding. Pursuing the courses under Victorian Training Guarantee may impact your access to further government subsidised training. Individuals with disabilities are encouraged to access government subsidised training.