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COURSE OVERVIEW
This qualification provides the skills and knowledge to get into the hospitality industry. It is suitable for those who want to advance their careers in this dynamic, diverse and interesting industry. Hospitality Management reflects the role of highly skilled senior operators who use a broad range of hospitality skills. This includes managerial skills and sound knowledge of the industry to coordinate hospitality operations. They operate independently, have responsibility of others, and make a range of operational business decisions..
Hospitality Management refers to a range of occupations and professional practice associated with administration. It provides a pathway to work in any hospitality industry sector as a department or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafes, and coffee shops. This qualification allows for multitasking and for specialisation in accommodation services, cookery, food and beverage, and gaming.
CAMPUS
Level 9, 120 Spencer Street, Melbourne VIC 3000
The training kitchen location is at 47-51 Boundary Road, North Melbourne VIC 3051
COURSE DURATION
85 weeks full time study including work placement and term breaks
ENTRY REQUIREMENTS
Minimum 18 years of age
Completion of Year 12 or equivalent
English level of at least IELTS 5.5 or equivalent
Applicants with no formal qualification and who are commencing within or have experience within the relevant industry may also be considered for entry into the course.
INTAKES
Every Month
COURSE STRUCTURE
To be awarded this qualification, competency must be achieved with total of Twenty-eight (28) units, consisting of 13 Core Units and 15 Elective Units
There are no pre-requisite units for this qualification. Elective units have been selected by the College in consultation with industry experts.
- Unit Code
- Unit Title
- 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
- Unit Code
- Unit Title
- ELECTIVE UNITS
- 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*
- 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
- SITHPAT006
- Produce desserts*
- BSBRSK501
- Manage risk
*Prerequisite unit is SITXFSA001 Use hygienic practices for food safety
^will be assessed including during work placement
Training Product Status: Current
Training Product Release Date:3 March 2016
Modes of Delivery
Classroom based
face-to-face training
Practical training in commercial training kitchen
Work placement training
(200 hours of compulsory work placement)
Note: Students are expected to conduct out-of-class self-learning and assessment activities whose total number of hours may vary among students.
Work placement providers and industry partners
Assessment Methods
- Written tests
- projects
- log book / third party report
- observations
There is compulsory work placement for 200 hours for on the job practice and partial assessment for the following units:
SITHCCC020 Work effectively as a cook
(Placement will be provided by the college)
CAREER OUTCOME
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. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
Possible job title includes:
- banquet or function manager
- bar manager
- cafe manager
- chef de cuisine
- chef patissier
- club manager
- executive housekeeper
- front office manager
- gaming manager
- kitchen manager
- motel manager
- restaurant manager
- sous chef
- unit manager catering operations
PATHWAYS FROM THE QUALIFICATION
After achieving SIT50416 Diploma of Hospitality Management, individuals could progress to SIT60316 Advanced Diploma of Hospitality Management or higher education qualifications in management.
Fees
Tuition Fee = $23,000
Material & Service Fee = $1,000
Knife Kits Fee=$300
Uniform Fee=$200
