Course Details:

  • Course Code: SIT50416
  • CRICOS Course Code:093368J
  • Course Duration: 78 weeks
Course Description
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 specialization in accommodation services, cookery, food and beverage and gaming.
Career Opportunities
Possible job titles include:
  • banquet or function manager
  • bar manager
  • café 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.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Entry Requirements
All international students must have completed an equivalent of Australian Year 12, VCE or its equivalent overseas qualification.
  • English Language Requirements
    All students entering this qualification must have a minimum English Language proficiency level of one of the below:
    • IELTS band score of 5.5 (Academic or general version) or equivalent internationally recognized exam result in line with DHA regulations
    All onshore students entering ANGAD Australian Institute of Technology courses must have within two years of your application date have successfully completed in Australia either; a foundation course
    or, a Senior Secondary Certificate of Education
    or, a substantial part of a Certificate III or higher level qualification, from the Australian Qualifications Framework.
  • Age Requirements
    Students must be over 18 years of age to apply.
  • Pre-Training Review
    Every learner must go through a Pre-Training Review (PTR) Process. The PTR process includes a PTR form, mandatory LLN Test and a computer self-assessment test which is reviewed by the Student Support Services team (Student Support Officer, LLN Support Officer, Trainer and Assessor & the Training Manager). The Pre-Training Review process ensures that educational and support needs of every learner are determined and that the learner is placed into a suitable course based on their career goals, interests, skills and knowledge assessed. The completed form must be submitted to Student Support Services at Level 6, 501 Latrobe Street, Melbourne, VIC 3000.
  • Course Fees
    • The total tuition fee for the complete course is AUD 17000.00.
    • Enrolment Fee: AUD 200 (non – refundable).
    • Material Fee: AUD 800.
    Special Consideration
    If a student is not able to meet the minimum entry requirements but considers that they have the skills and experience to succeed in the course, they may apply to ANGAD Australian Institute of Technology for special consideration for entry.
    Mode of study
  • Classroom study (Level 5&6, 501 Latrobe Street, Melbourne, VIC 3000)
  • Practical training in the kitchen (9 Nicholson Street, Bentleigh, VIC 3204)
  • Assessment Process:
    Participants will be advised of the assessment requirements at the beginning of each unit. Assessment will usually commence in the session following delivery.

    The assessment process may include:

    • Written reports
    • Presentations/Demonstrations
    • Classroom activities/ Role plays
    • Case studies
    • Written test
    • Project work/Research/ Portfolio

    Course Structure
    Diploma of Hospitality Management (SIT50416)

    Qualification Rules
    This qualification is listed on SIT - Tourism, Travel and Hospitality Training Package (Release 1.1) and has 28 units that must be completed:
    Core units: 13 Elective units: 15

    Core Units
    Unit Code Unit Name
    SITXWHS003 Implement and monitor work health and safety practices
    SITXCOM005 Manage conflict
    SITXFIN003 Manage finances within a budget
    SITXHRM003 Lead and manage people
    SITXMGT001 Monitor work operations
    BSBDIV501 Manage diversity in the workplace
    BSBMGT517 Manage operational plan
    SITXCCS007 Enhance customer service experiences
    SITXCCS008 Develop and manage quality customer service practices
    SITXMGT002 Establish and conduct business relationships
    SITXFIN004 Prepare and monitor budgets
    SITXGLC001 Research and comply with regulatory requirements
    SITXHRM002 Roster staff

    Elective Units
    Unit Code Unit Name
    SITXFSA001 Use Hygienic practices for food safety
    SITXFSA002 Participate in safe food handling practices
    SITHCCC001 Use food preparation equipment
    SITHCCC005 Prepare dishes using basic methods of cookery
    SITHCCC003 Prepare and present sandwiches
    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
    SITHPAT006 Produce desserts
    SITHCCC019 Produce cakes, pastries and breads
    SITHKOP005 Coordinate Cooking operations

    RPL and Credit Transfer:
    Students may be granted RPL (Recognition of Prior Learning) or Credit Transfer if they are able to demonstrate that they have achieved the level of skills and knowledge equivalent to the unit they seek credit for through work experience, through life experiences or similar study at another institution. Students can apply for credit transfer or RPL at the time of enrolment. Applicants applying for RPL/CT should submit the RPL/CT application along with their original supporting documents to Student Administration. Where RPL is being applied, the student must submit all relevant evidence of work experience and where learning has occurred. A Credit Transfer application must be accompanied by Nationally Recognized Certificates or Statement of Attainments indicating the units successfully completed including unit codes and titles and dates of completion. Credit Transfer may also include credit transfer based on formal learning that is outside the AQF.

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