DIPLOMA OF HOSPITALITY MANAGEMENT (International)

Study a Diploma of Hospitality

Turn your love of food into a career with a Diploma of Hospitality. Study in Melbourne.

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DURATION:
78 weeks
ID:
SIT50416

Do you want to become a chef? 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.

 

Funding Available?International Students?Delivered by
SIT50313 DIPLOMA OF HOSPITALITY | New MCIE Website

 

DIPLOMA OF HOSPITALITY MANAGEMENT DETAILS

  • National Code: SIT50416
  • Fees: $18,900
  • Resources Fees:$650
  • Administration Fees:$200
  • Duration: 78 weeks
  • CRICOS Code: 093953C
  • Contact Hours: 20hrs per week

 

CAREER OPPORTUNITIES

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.

Possible job titles include:

  • Cafe manager
  • Chef de cuisine
  • Club manager
  • Kitchen manager
  • Motel manager
  • Restaurant manager
  • Unit catering manager
  • Banquet Manager
  • Unit Manager (catering operations)

 

PRE-REQUISITES/ENTRY REQUIREMENTS

An English Language proficiency level of one of the below:

  • IELTS band score of 5.5 or equivalent internationally recognised exam result in line with DIBP regulations
  • Satisfactory completion of Explore English ELICOS

Other entry requirements include:

  • Academic: Completion of senior high school or equivalent to the Australian Year 12 of education
  • Regulatory: A current and valid passport. A valid study visa that covers the duration of study for the course.
  • Age at Commencement: MCIE will accept overseas students who are 18 years of age or over at the time of commencement.

 

QUALIFICATION RECOGNITION

This qualification is based on the principles, guidelines and standards set by Australian Qualifications Framework (AQF) and the Community Services and Health Training Package. The qualification is recognised throughout Australia.

 

ASSESSMENT

Training delivery and assessment is conducted in formal classrooms, training kitchen facilities and within commercial operating work places.

MCIE Work Placement Coordinator will assist student to organise work placements and will observe and assess them doing practical tasks within the commercial environment.  Assessments include:

  • Questions and answers
  • Case studies
  • Observations
  • Role-plays
  • Research assignments
  • Workplace projects
  • Practical demonstrations

 

RECOGNITION OF PRIOR LEARNING (RPL)

Participants may apply for RPL.

 

PATHWAYS

After achieving SIT50416 Diploma of Hospitality Management, graduates may undertake further study in:

  • SIT60316 Advanced Diploma of Hospitality Management
Included in Materials Fee

  • 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
  • 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
Course Units

ELECTIVE UNITS

SITXFSA001 Use hygienic practices for food safety

SITXINV002 Maintain the quality of perishable items

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

ELECTIVE UNITS

SITHKOP002 Plan and cost basic menus

SITHCCC012 Prepare poultry dishes

SITHCCC013 Prepare seafood dishes

SITHCCC014 Prepare meat dishes

SITHCCC018 Prepare food to meet special dietary requirements

CORE UNITS

SITHCCC019 Produce cakes, pastries and breads

SITHPAT006 Produce desserts

SITHCCC020 Work effectively as a cook

CORE UNITS

BSBDIV501 Manage diversity in the workplace

SITXCOM005 Manage conflict

SITXFIN003 Manage finances within a budget

SITXFIN004 Prepare and monitor budgets

SITXMGT002 Establish and conduct business relationships

CORE UNITS

SITXHRM002 Roster staff

SITXHRM003 Lead and manage people

SITXMGT001 Monitor work operations

SITXCCS007 Enhance customer service experience

SITCCCS008 Develop and manage quality customer service practices

CORE UNITS

SITXGLC001 Research and comply with regulatory requirements

SITXWHS003 Implement and monitor work health and safety practices

BSBMGT517 Manage operational plan

 

ELECTIVE UNIT(S)

SITHIND002 Source and use information on the hospitality industry


TRAINERS:

Bernard Liversidge Hospitality Trainer
Bernard Liversidge
HOSPITALITY TRAINER
Gurpreet Bhatia
Gurpreet Bhatia
Hospitality Management and Aged Care Coordinator
Domenico Tellatin
Domenico Tellatin
Chef Trainer

Address

Level 5, 250 Collins St Melbourne 3000   View map

Categories

International