Diploma of Hospitality Management

Take your hospitality career to the next level with a Diploma of Hospitality in Melbourne.

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DURATION:
78 weeks
ID:
SIT50416
This course is eligible for the Victorian Training Guarantee (VTG)


Do you want to study Diploma of Hospitality Management in Melbourne? This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills 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

  • National Code: SIT50416
  • Units: 13 core & 15 elective units
  • Location: Multiple
  • Delivery Mode: This qualification is delivered through a blend of formal face to face classes at MCIE campus and/or training kitchen, self-paced and workplace delivery. Students are expected to complete the qualification in 2 years. Contact on a monthly basis is the minimum requirement depending on blend.
  • Assessment: Oral and Written tasks and simulated or workplace practical observations.
  • Duration: 78 weeks (including 18 weeks holidays)
  • Prior experience: RPL & Credit Transfer is available

 

Career Opportunities

You could become…

  • Restaurant Manager
  • Kitchen Manager
  • Sous Chef
  • Motel Manager
  • Chef Patissier
  • Banquet Manager
  • Unit Manager


Local Student Course Fees

International Student? Click here for pricing.

Full Fee
$16,000

Enrolment fees include textbooks, resource and Students ID charges.  

 

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 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

 

Pre-Requisites

There are no pre-requisites for this qualification.

 

Core Units

BSBDIV501 Manage diversity in the workplace
BSBMGT517 Manage operational plan
SITXCCS007 Enhance customer service experiences
SITXCCS008 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
SITHCCC011 Use cookery skills effectively
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Produce cakes, pastries and breads
SITHCCC020 Work effectively as a cook
SITHKOP002 Plan and cost basic menus
SITHASC008 Prepare Asian cooked dishes
SITHPAT006 Produce desserts

 

MCIE Business Development staff and Course Coordinators should follow the MCIE policy for applicants who are under 18 years of age. 

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.

Included in Materials Fee

The estimated cost of the Chef’s uniform set is $150.00 and it consists of the following items:

  • 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

Please be aware that the uniform requirements for the kitchen are compulsory for all cookery practical sessions and no concessions can be made.

The estimated cost of the knife kit is $160.00 and it consists of the following items:

  • 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

MCIE provides you with the subject books for all units, however we do also recommend that you purchase a copy of ‘Cookery for the Hospitality Industry’ – 6th edition, this is additional reading – estimated cost of $95.00.

Included in Materials Fee

BSBDIV501 Manage diversity in the workplace
BSBMGT517 Manage operational plan
SITXCCS007 Enhance customer service experiences
SITXCCS008 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
SITHCCC011 Use cookery skills effectively
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Produce cakes, pastries and breads
SITHCCC020 Work effectively as a cook
SITHKOP002 Plan and cost basic menus
SITHASC008 Prepare Asian cooked dishes
SITHPAT006 Produce desserts


Testimonial from one of our students –

“MCIE offers many courses such as hospitality, childcare, aged care and business.

The atmosphere is welcoming and the staff are supportive.

The facilities are bright and open and it is located near the tram stop.”

– Feren Y

TRAINERS:

Address

Level 5, 250 Collins St Melbourne 3000   View map

Take your hospitality career to the next level with a Diploma of Hospitality Management in Melbourne.

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Melbourne City Institute of Education

Melbourne City Institute of Education (MCIE) is a vibrant and innovative registered training organisation, which offers a range of courses in Melbourne to help students to fulfil their career goals.

The teaching and learning at MCIE is specifically designed to ensure student’s have a competitive edge – an important step in developing your work and life skills. Read more.

Contact Us

Call: 1300 737 004
Email: info@mcie.edu.au

Head Office & Campus
Level 5, 250 Collins St Melbourne 3000

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