Program details
This hospitality management course is taught 3 days a week both in the classroom and online. Training for the Diploma of Hospitality Management also includes training in our commercial kitchens in Southbank and the Melbourne CBD, and builds on our Certificate III and Certificate IV in Commercial Cookery programs.
National Code
SIT5022
CRICOS code
113861D
Units
11 core + 17 electives
Number of terms
8
Program delivery
CRICOS (Blended)
Work placement
48 mandatory service periods for a minimum of 4 hours each for a total of 192 hours
Total duration
76 weeks
Holiday weeks
16 weeks
Weeks of course delivery
60 weeks
Location
MCIE CBD Campus, Level 8 & Level 9, 234 – 250 Collins St, Melbourne, VIC 3000
MCIE Training Kitchen, 112 Peel Street, North Melbourne, VIC 3051
Fees for international students
$23,000
$1,800
Enrolment fee
$250
Included in materials fee:
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Career Opportunities
The Diploma of Hospitality Management at MCIE is a versatile course with a cookery focus, and leads to a wide range of job roles across hotels, restaurants, events, hospitality and cookery.
Graduates of the Diploma of Hospitality Management may find work in the following occupations:
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We’ve compiled these snapshots of industry occupations according to the Australian Government’s National Skills Commission.
Want to become a Chef?
- There are currently 108,800 chefs employed in Australia
- This occupation has steady future growth of nearly 14%
- On average, Australian chefs earn around $1,250 a week
- 72% of chefs work full-time in Australia
- 25% of workers in this role are women, with an average age of 35
Want to become a Hotel Manager?
- There are currently 30,000 Hotel and Motel Managers employed in Australia
- Weekly earnings in this role are around $1,534
- 87% of Hotel and Motel Managers work full-time
- 43% of workers in this occupation are women, with an average age of 45
Want to become a Conference and Event Organiser?
- There are currently 28,200 Conference and Event Organisers working in Australia
- This job role has forecasted growth of around 10%
- On average, Conference and Event Organisers earn $1,208 a week
- 71% of people in this role work full-time
- 75% of workers are women, with an average age of 34.
Entry requirements
Course entry requirements
Education and skills
Regulatory
MCIE only accepts international students who will be 18 years of age by the time of course commencement.
To begin your training at MCIE, you will need a Unique Student Identifier (USI). The USI is a personal reference that creates a secure online record of your VET training. It is managed by the Australian Government and is kept for up to 30 years.
It can be accessed anywhere, anytime. When you arrive in Australia, your visa will be activated and you can then apply for a USI. It is free to create a USI. You need a USI to receive your qualification, or statement of attainment. For further information visit www.usi.gov.au/about.
Students with disabilities
Digital technology
Industry requirements
Candidates may be asked to provide evidence of the following for work placement (requirements vary according to host employer policies):
- Flu vaccination and COVID-19 vaccinations
Prior experience
Pre-requisites
Units marked with * have one or more prerequisites. Refer to individual units for details.
The following two units are the prerequisite units inside this qualification and must be completed prior to commencing the specific units they are listed against.
- SITXFSA005 – Use hygienic practices for food safety.
- SITHCCC027 – Prepare dishes using basic methods of cookery.
In addition, the unit SITHCCC043 – Work effectively as a cook must be commenced prior to students going into the workplace to complete the 48 mandatory service periods required for this qualification.
Delivery and assessment
Blended training delivery
This program is delivered through CRICOS (blended).
Assessment
Assessment for this program includes written tasks, long and short answer questions, practical cookery tasks, group tasks, oral presentations, role plays, scenarios, case studies, work placement journals, logbooks, portfolios and projects.
Mandatory work placement
Students are required to complete 48 service periods for the work-based training component of this course. MCIE will organise your placement with one of our hospitality host employers.
Course Units
Core Units
- SITXWHS007 Implement and monitor work health and safety practices
- SITXCCS015 Enhance customer service experiences
- SITXCCS016 Develop and manage quality customer service practices
- SITXFIN009 Manage finances within a budget
- SITXFIN010 Prepare and monitor budgets
- SITXHRM009 Lead and manage people
- SITXCOM010 Manage conflict
- SITXMGT004 Monitor work operations
- SITXHRM008 Roster staff
- SITXGLC002 Identify and manage legal risks and comply with law
- SITXMGT005 Establish and conduct business relationships
Elective Units
- SITXFSA005 Use hygienic practices for food safety
- SITHCCC043 Work effectively as a cook (48 mandatory service periods)
- SITHCCC023 Use food preparation equipment
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC028 Prepare appetisers and salads
- SITHCCC029 Prepare stocks, sauces and soups
- SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
- SITHCCC035 Prepare poultry dishes
- SITHCCC037 Prepare seafood dishes
- SITHCCC036 Prepare meat dishes
- SITHCCC041 Produce cakes, pastries and breads
- SITHCCC042 Prepare food to meet special dietary requirements
- SITXFSA006 Participate in safe food handling practices
- SITHPAT016 Produce desserts
- SITHFAB021 Provide responsible service of alcohol
- HLTAID011 Provide First Aid
- SITXHRM010 Recruit select and induct staff
The reviews
Excellent school in Melbourne to study Commercial Cookery
One of the best schools in Melbourne – highly recommend
Comments
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