DIPLOMA OF HOSPITALITY MANAGEMENT

Take your hospitality career to the next level with a Diploma of Hospitality in Melbourne.

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DURATION:
78 weeks
ID:
SIT50416
This course is eligible for the Victorian Training Guarantee (VTG)
Do you want to study Diploma of Hospitality in Melbourne? This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.
Funding Available? International Students? Delivered by
SIT50313 DIPLOMA OF HOSPITALITY | New MCIE Website

DIPLOMA OF HOSPITALITY

  • National Code: SIT50416
  • Units: 13 core & 15 elective units
  • Location: Multiple
  • Delivery Mode: This qualification is delivered through a blend of formal face to face classes at MCIE campus and/or training kitchen, self paced and workplace delivery. Students are expected to complete the qualification in 2 years. Contact on a monthly basis is the minimum requirement depending on blend.
  • Duration: 78 weeks
  • Assessment: Oral and Written tasks and simulated or work place practical observations.
  • Prior experience: RPL & Credit Transfer is available

 

CAREER OPPORTUNITIES

You could become…

  • Restaurant Manager
  • Kitchen Manager
  • Sous Chef
  • Motel Manager
  • Chef Patissier
  • Banquet Manager
  • Unit Manger

This qualification has pathways for further study in: SIT60313 Advanced Diploma of Hospitality or higher education qualifications in management.


WHAT DOES IT COST

International Student? Click here for pricing.

Full Fee
$16,000

Enrolment fees include text books, resource and Students ID charges.  All our courses are delivered with Victorian and Commonwealth government funding. ^ Eligibility criteria applies. Trainees may be eligible for State and/or Federal Funding. * Eligibility criteria applies. For any further course costs, such as re-assessment fees, please refer to the student handbook.

 

PRE-REQUISITES

There are no formal pre-requisites for this course.

 

ELIGIBILITY

This training is delivered with Victorian & Commonwealth Government funding. *Eligibility criteria applies. To see if you qualify for Government funding, click here!

 

PRIOR EXPERIENCE/ENTRY REQUIREMENTS

RPL and Credit Transfer are available. Fees apply. Please see our website for more information on fees and terms and conditions.

 

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

SITXFSA001 Use hygienic practices for food safety
SITHCCC001 Use food preparation equipment
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
SITHCCC011 Use cookery skills effectively
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Produce cakes, pastries and breads
SITHCCC020 Work effectively as a cook
SITHKOP002 Plan and cost basic menus
SITHASC008 Prepare Asian cooked dishes
SITHPAT006 Produce desserts

 

MCIE Business Development staff and Course Coordinators should follow the MCIE policy for applicants who are under 18 years of age. 

Students undertaking the Hospitality – Cookery programs will be required to handle and cook a variety of meat, poultry and seafood as part of their course. This includes but is not limited to, meat such as lamb, beef, port, kangaroo, etc, poultry such as chicken, duck, turkey, quail, etc., seafood including a variety of fish and shellfish. Some dishes may also require the inclusion of wine, spirits or liqueurs.

Included in Materials Fee

The estimated cost of the Chef’s uniform set is $150.00 and it consists of the following items:

  • 1 X Chef coat long sleeves with stud buttons
  • 1 X Checked Chef Trouser
  • 1 X White flat top hat
  • 1 X White neckerchief
  • 1 X Bib style black and white Striped Apron
  • 1 X Safety boots Clogs / Sturdy slip resistant shoes

Please be aware that the uniform requirements for the kitchen are compulsory for all cookery practical sessions and no concessions can be made.

The estimated cost of the knife kit is $160.00 and it consists of the following items:

  • Cooks Knife 22 cms
  • Paring Knife 9 cms
  • Turning Knife 6 cms
  • Palette knife 20 cms
  • Whisk stainless steel 30 cms
  • Wooden spoon 30 cms
  • Serving spoon perforated 30 cms
  • Pastry brush 2.5 cms
  • Peeler
  • Piping bag 40 cms
  • Plain tube 1 cm
  • Star tube 1 cm
  • Tool box or Roll bag

MCIE provides you with the subject books for all units, however we do also recommend that you purchase a copy of ‘Cookery for the Hospitality Industry’ – 6th edition, this is additional reading – estimated cost of $95.00.

Included in Materials Fee

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

SITXFSA001 Use hygienic practices for food safety
SITHCCC001 Use food preparation equipment
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
SITHCCC011 Use cookery skills effectively
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Produce cakes, pastries and breads
SITHCCC020 Work effectively as a cook
SITHKOP002 Plan and cost basic menus
SITHASC008 Prepare Asian cooked dishes
SITHPAT006 Produce desserts


TRAINERS:

Domenico Tellatin
Domenico Tellatin
Chef Trainer
Gurpreet Bhatia
Gurpreet Bhatia
Hospitality Management and Aged Care Coordinator

Address

Level 5, 250 Collins St Melbourne 3000   View map

Take your hospitality career to the next level with a Diploma of Hospitality in Melbourne.

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