This information is for international students. If you are domestic, click here
This information is for international students. If you are domestic, click here

Diploma of Hospitality Management (International)

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SIT50422

Diploma of Hospitality Management (International)

Learn key hospitality and cookery skills with hands-on training and gain a Diploma of Hospitality Management with MCIE in Australia.

Job prospects

+ Restaurant Manager

+ Sous Chef

+ Chef

+ Chef de Partie

+ Hotel Manager

+ Commis Chef

Duration

+ Duration: 78 weeks

+ Work placement: 255 hours

Local students No

International students Yes

How can I study?

The Diploma of Hospitality Management is taught in-person on our campuses and training kitchens in Melbourne, Australia.

Get qualified as a chef and manage professional kitchens with a Diploma of Hospitality Management. You’ll get hands-on training and real-world experience studying with MCIE in the central city of Melbourne, Australia. Designed with a cookery focus for motivated international students, the Diploma of Hospitality Management is your pathway to managing hotels, restaurants, bars and eateries across Australia.

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: SIT50422

CRICOS code: 113861D

Units: 13 core + 15 electives

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
MCIE Southbank Kitchen 28-30 Fanning Street, Southbank, VIC 3006

Program delivery: Blended training

Work placement: 192 hours (48 mandatory service periods)

Total duration: 78 weeks

Holiday weeks: 18 weeks

 

Please note students in our hospitality and cookery courses may be required to handle meat and seafood as part of the program. This includes poultry, such as chicken, duck, turkey, or quail, meat such as beef, pork, or lamb, and seafood, fish and shellfish such as oysters, mussels, lobsters, scallops and other animal products. Students may also be required to work with wines, spirits or liqueurs for beverage service units.

  • Tuition Fee: $23,000

  • Materials Fee: $1,800

  • Administration Fee: $200

 

Included in materials fee:

  • 1 X White Chef coat long sleeves with stud buttons (with MCIE Logo)

  • 1 X Checked Chef trouser

  • 1 X White flat top hat (with MCIE Logo)

  • 1 X White neckerchief

  • 1 X Bib style white apron

  • 1X Half-length white apron

  • 1 X Safety boots / clogs / sturdy slip-resistant shoes

  • Cooks Knife 22 cms

  • Bread Knife 26 cms

  • Boning knife 15 cms

  • Paring Knife 9 cms

  • Turning Knife 6 cms

  • Palette knife 20 cms

  • Filleting knife

  • Sharpening steel 25 cms

  • Wooden spoon 30 cms

  • Rubber Spatula / Scraper

  • Whisk stainless steel 30 cms

  • Tongs stainless steel 23 cms

  • Poultry Scissors

  • Set of star nozzles

  • Pocket thermometer

  • Serving spoon perforated 30 cms

  • Pastry brush 2.5 cms

  • Peeler

  • Bowl Scraper

  • Tea Towel – 2 numbers

  • Piping bag 50 cms

  • Knife carry case 18 pockets

 

Enrolment fees include additional resources required for the program and student ID charges. For additional service fees, such as re-assessment fees or Recognition of Prior Learning (RPL), please refer to the International Student Handbook.

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:

  • Chef

  • Cook

  • Commis Chef

  • Kitchen Manager

  • Chef de Partie

  • Restaurant Owner

  • Food and Beverage Manager

  • Cafe Manager

  • Club Manager

  • Hotel and Conference Center Manager

  • Catering Manager

  • Food and Beverage Manager

  • Kitchen Operations Manager

 

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.

Prerequisites

There are no prerequisite qualifications required to enter this program.

 

Education and skills

Students must complete a Pre-Training Review, meet the Language, Literacy and Numeracy (LLN) skill standards for this program level, and demonstrate they are a suitable candidate for this program.

 

English Language requirements

Candidates must meet one of the following English Language proficiency requirements:

  • IELTS band score of 5.5, or an equivalent internationally recognised exam result in line with Department of Home Affairs (DHA) regulations

  • Satisfactory completion of an ELICOS program at Upper-intermediate level from Explore English, or other NEAS endorsed English language centre

  • Certificate of completion equivalent to, or higher than, an Australian Year 12 qualification from an English-speaking country

  • Completion of MCIE’s English Placement Test with an overall score equivalent to IELTS 5.5, or above

  • Other English language proficiency tests, such as TOEFL and OET, will also be considered.

Candidates who have completed 1 year of study in Australia in English within the past 2 years at Certificate IV or AQF level 4 and above are exempt from submitting Australian Year 12 completion certificate or equivalent and Evidence of English Proficiency.

 

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

MCIE welcomes all people with disabilities, learning differences and medical conditions. Acceptance in this program is subject to candidates’ ability to undertake all program requirements as discussed in the Pre-Training Review, with reasonable adjustments where applicable.

 

Digital technology

Students must have sufficient digital literacy skills to access online content, enter answers to written questions and communicate with trainers via email, the student portal and the learning management system.

 

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

Credit Transfer (CT) and Recognition of Prior Learning (RPL) are available. Credit Transfer is free of charge. RPL application fees are $145 per hour. Please click here for more information on RPL fees, terms and conditions.

The unit SITXFSA001 Use hygienic practices for food safety is a pre-requisite of many of the units of this qualification. Delivery of this unit is completed in the first stages of the course.

Blended training delivery

This program is delivered through a blend of face-to-face classes on MCIE campus and commercial training kitchens with online learning for a total of 20 hours per week.

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.

Core Units

BSBDIV501 Manage diversity in the workplace

BSBMGT517 Manage operational plan

SITXCCS007 Enhance customer service experience

SITCCCS008 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

SITHCCC012 Prepare poultry dishes

SITHCCC013 Prepare seafood dishes

SITHCCC014 Prepare meat dishes

SITHCCC019 Produce cakes, pastries and breads

SITHPAT006 Produce desserts

SITHCCC018 Prepare food to meet special dietary requirements

BSBRES401 Analyse and present research information

SITXHRM004 Recruit, select and induct staff

Nationally Recognised Training

This is Nationally Recognised Training,
leading to Australian Qualifications
Framework (AQF) qualification or a
Statement of Attainment.

The reviews

Excellent school in Melbourne to study Commercial Cookery

Rated 5.0 out of 5
May 2, 2021

One of the best schools in Melbourne – highly recommend

Francine
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