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:
18 months
ID:
SIT50416

DIPLOMA OF HOSPITALITY MANAGEMENT

  • National Code: SIT50416
  • Fees: $18,900
  • Resources Fees:$950
  • Administration Fees:$200
  • Duration: 78 weeks
  • CRICOS Code: 091048G
  • Contact Hours: 20hrs per week

 

CAREER PATHWAYS

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)

 

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 DHA regulations or;
  • satisfactorily completing ELICOS at Upper Intermediate level from a NEAS endorsed English Training Centre or;
  • completion of secondary studies equivalent or higher to an Australian Year 12 qualification from an
    English-speaking country or;
  • completion of MCIE English Placement Test with an overall score of 6 or above;
  • other tests like PTE, TOEFL and OET are also considered equivalent for direct entry into MCIE VET courses.

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 not accept overseas students who would be under 18 years of age at the time of proposed commencement

Special Considerations: Students who have completed one year of study in Australia (Cert III, AQF Qualification or above) are exempt from submitting Year 12 qual or equivalent + IELTS results

 

PRE-REQUISITES

There are no pre-requisites for this qualification.

 

DELIVERY & ASSESSMENT

Classroom Training
Training is delivered ‘face to face’ by qualified trainers and students are required to attend each scheduled class. The trainer will moderate the learning pace, method and sequence appropriate to the learning needs. Learning methods will vary and can include case study scenarios, field trips, ‘hands-on’ practical classes, role-play techniques, discussions, presentations and assignments.

Assessment
Assessment tasks and strategies cover a wide range of methods and may include the creation of specific written documents, projects or reports, formal questions (multiple choice, short and long answer), practical demonstrations, small or large group tasks, oral presentations, problem-solving tasks, case studies and discussions. Broadly classroom assessments have two or three assessment tasks for each unit of competency or module. As a general rule for major assessments, students are provided with task assessment instructions including the date the task is due for completion.

 

COURSE DESCRIPTION

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.

PATHWAYS

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

  • SIT60316 Advanced Diploma of Hospitality Management

 

CORE UNITS

SITHCCC019 Produce cakes, pastries and breads

SITHPAT006 Produce desserts

SITHCCC020 Work effectively as a cook

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

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

SITXGLC001 Research and comply with regulatory requirements

SITXWHS003 Implement and monitor work health and safety practices

BSBMGT517 Manage operational plan

 

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

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

SITHIND002 Source and use information on the hospitality industry

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


Address

Level 5, 250 Collins St Melbourne 3000   View map

Categories

International