National Course Code: SIT50422 || CRICOS Course Code: 113397A
92 Weeks - Full Time Study (including breaks)
Level 9, 120 Spencer Street, Melbourne VIC 3000.
The training kitchen location is at Kitchen 4, 79 Sunshine Road, West Footscray VIC 3012.
Written work, case study, log book/third party report and observations.
Work placement Hours:
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 industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.
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 acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
- 18 years or older
- Satisfactorily completed year 12 or equivalent
- IELTS 5.5 or equivalent
- Access to a computer (with Adobe Reader, Microsoft Word and a web browser)
- Access to the Internet
- Access to a video and audio recording device
- Computer skills including an understanding of how to access an online video conferencing software, how to use Microsoft Word and Adobe Reader, and be able to download, scan and upload documents, and how to access online materials. (If you need any help regarding access to a computer and meeting the computer skill requirements, the college can provide support for you).
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.
To be awarded this qualification, competency must be achieved with total of twenty-eight (28) units, consisting of 11 core units and 17 elective units
- Unit Code
- Unit Title
- CORE UNITS
- Enhance customer service experiences
- Develop and manage quality customer service practices
- Manage conflict
- Manage finances within a budget
- Prepare and monitor budgets
- Identify and manage legal risks and comply with law
- Roster staff
- Lead and manage people
- Monitor work operations
- Establish and conduct business relationships
- Implement and monitor work health and safety practices
- Prerequisite unit(s)
- SITXFSA005 Use hygienic practices for food safety
- SITHCCC027 Prepare dishes using basic methods of cookery
SITXFSA005 Use hygienic practices for food safety
^ will be assessed including during work placement
Elective units have been selected by the College in consultation with industry experts.
- Unit Code
- Unit Title
- ELECTIVE UNITS
- Manage business risk
- Use food preparation equipment*
- Prepare dishes using basic methods of cookery*
- Prepare appetisers and salads*
- Prepare stocks, sauces and soups*
- Prepare vegetable, fruit, eggs and farinaceous dishes**
- Prepare vegetarian and vegan dishes**
- Prepare poultry dishes**
- Prepare meat dishes**
- Prepare seafood dishes**
- Produce cakes, pastries and breads*
- Prepare food to meet special dietary requirements**
- Work effectively as a cook**^
- Plan and cost recipes
- Produce desserts*
- Use hygienic practices for food safety
- Recruit, select and induct staff
Training Product Status: Current
Training Product Release Date: 9 September 2022
The modes of study include:
- Online and face-to-face training
- Practical training in commercial training kitchen
- Work placement
After achieving SIT50422 Diploma of Hospitality Management, individuals could progress to SIT60322 Advanced Diploma of Hospitality Management or higher education qualifications in management.
This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers 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
- Tuition Fee = $29,000
Melbourne City College Australia has approved articulation arrangements with Southern Cross University, recognising the learning complete within these courses/qualifications for entry into the first or second year of a related Southern Cross course, with maximum credit:
|Melbourne City College Australia Course||Southern Cross Course||Credit|
|SIT50422 Diploma of Hospitality Management||2206700 Associate Degree of International Hotel and Tourism Management (The Hotel School Course CRICOS code: 104631D); OR||8 units, of a total of 16 (50% of the course) – 8 specified units:
|3007150 Bachelor of Business and Enterprise majoring in Tourism Management (SCU Course CRICOS code: 105618D/102201J) | (EduCo Course CRICOS code: 111081D) | (Perth Course CRICOS Code: 111081D); OR||8 units, of a total of 24 (33% of the course) – 4 unspecified elective units; 4 specified units:
Conditions: From 2024 the major in Tourism Management will be known as the major in Tourism and Event Management.
|3007005 Bachelor of Business in Hotel Management (The Hotel School Course CRICOS code: 111082C )||8 units, of a total of 24 (33% of the course) – 8 specified units: