Diploma of Hospitality Management

Course Code: SIT50422

Criscos Code: 110943D

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

Application Fee: $250

Material Fee: $750

Description

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.

The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.

Entry Requirements

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.

Job roles

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:

  • Cook/Chef
  • Chef de Partie
  • Sous Chef
  • Executive Chef
  • Restaurant Manager

Course Delivery

Delivery is on campus. It includes face to face delivery in the classroom with tutorials, analysis of case studies, interactive learning including discussion on key points, presentation. Simulated workplace environment is created for practice, learners are expected to undertake 192 hours of work placement to achieve this qualification.

It includes a minimum of 20 hours per week (face-to-face class) and may include evening and weekend timetables. The breakdown of 20 hours is 16 hours (2 days per week) and 4 hours (1 day per week) is face to face.

Assessment Method

Assessment methods are flexible, valid, reliable and fair.

Assessment strategies include:
• Project/Case study
• Written/Oral questions
• Practical Demonstration/Observation/Role Play
• Third Party Report
• Presentation
• Workplace Documentation/Portfolio

Pathways Information

Further training pathways from this qualification may include:

  • SIT60322 Advanced Diploma of Hospitality and Management

Course Structure

Students will need to complete the following units of competency to attain the qualification.

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* Use food preparation equipment Elective
SITHCCC036* Prepare meat dishes Core
SITHCCC037* Prepare seafood dishes Elective
SITHPAT016* Produce desserts Core
SITXHRM007 Coach others in job skills Core
SITHCCC023* Use food preparation equipment Elective
SITXFIN009 Manage finances within a budget Core
SITXHRM009 Lead and manage people Core
SITXCOM010 Manage conflict Core
SITXFSA006 Participate in safe food handling practices Elective
SITXHRM008 Roster staff Core
SITXMGT004 Monitor work operations Core
SITXCCS015 Enhance customer service experiences Core
SITHCCC043* Work effectively as a cook Core
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
BSBCMM411 Make presentations Elective
SITXFIN008 Interpret financial information Elective
SITXHRM010 Recruit, select and induct staff Elective
SITXCCS016 Develop and manage quality customer service practices Core

Note: Units marked with * have one or more prerequisites.

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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.

*Conditions apply
Fees may change during your course of study. CAC reserves the right to discontinue or alter any course date, tuition or service fee, location, timetable or staffing without prior notice. This will constitute a provider default and all tuition fees will be handled in accordance with Central Australian College’s Refund Policy.  Interest will not be credited to Student Fees or disbursements and therefore no interest will be recovered by students in the event of cancellation. Students must maintain valid Overseas Student Health Care insurance throughout their enrollment.

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