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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SIT50416

Diploma of Hospitality Management (International)

Prepare to become a leader in the hospitality industry with a Diploma of Hospitality. Study in Melbourne.

Job prospects

+ Restaurant Manager

+ Sous Chef

+ Chef

+ Chef de Partie

+ Motel Manager

Duration

+ Duration: 78 weeks

+ Work placement: 48 periods

Local students No

International students Yes

How can I study?

You can study this course on campus in our Melbourne Commercial Kitchen. Contact us for more information.

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 the industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

  • National Code: SIT50416
  • CRICOS Code: 091048G
  • Duration: 78 weeks (including 18 weeks holidays)
  • Contact Hours: 20 hrs per week
  • Workbased Training: 48 service periods

 

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.

  • Tuition Fee: $18,900.00
  • Materials Fee: $950.00
  • Administration Fee: $200.00

 

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

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)

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 Consideration: 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

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.

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.

 

Work-placement

The work placement requirement of this qualification is 48 service periods. MCIE will organise your work-placement with one of our host employers.

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

  • SIT60316 Advanced Diploma of Hospitality Management

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

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 out of 5
May 2, 2021

One of the best schools in Melbourne – highly recommend

Francine