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.

MCCA Hospitality Management Course Overview
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

Nationally Recognised Training

Modes of Delivery


Classroom Based Face to Face Training
Classroom Based Face to Face Training
Classroom based
face-to-face training
Practical Training
Practical training in commercial training kitchen
Work Placement Training
Work placement training
(200 hours of compulsory work placement)

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

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