Notice

SIT50422

DIPLOMA OF HOSPITALITY MANAGEMENT

Purpose

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 specialisation in accommodation services, cookery, food and beverage and gaming.

Course Cost

Tuition Fee $20,500

Course CRICOS Code

110926E

Course Duration

104 Weeks

Course Key Information

Delivery Method:

Face to face at level 5, 85 Queen Street, Melbourne VIC 3000 and 97 Smith St, Fitzroy, Victoria 3065(Training Kitchen)

At Ridge International College, we have work placement arrangements with the industry. Students are able to access these work placement arrangements, but can also use their own work placement if they have one. Students can also arrange their own work placement. The training organization will determine the suitability of the student’s host employer, including supervision and occupational health and safety requirements. Please refer to the work placement agreement for more information.

Course Duration:

104 Weeks (including 80 scheduled tuition weeks and up to 24 weeks of holidays)
Weekly student contact hours: 20 hours

Education Pathways:

The further study pathways available to students who undertake this qualification include:

  •  SIT60316 Advanced Diploma of Hospitality Management
Career Outcomes:

Possible job titles include 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.

Pre-requisites:There are no pre-requisites for this qualification or any of the units of competency contained within it.
Admission Requirements:
  • All students must be 18 years of age or over at the time of applying for admission at the Australian National Academy of
    Education.
  • Entry into this course requires an IELTS band score of 6 or in line with Department of Home Affairs (DHA) regulations.
  • Learning (ACSF Level 4, reading (ACSF Level 4), writing (ACSF Level 3), oral communication (ACSF Level 4) and
    numeracy (ACSF Level 4) are desirable to participate in this course.
  • Satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into this qualification.
  • You will be required to complete a Pre-Training Review to determine your suitability for this qualification.
  • Completing a Language, Literacy, and Numeracy (LLN) assessment.
  • Mature-age students will also be considered without the minimum education requirements but with relevant work
    experience within the chosen area of study and a demonstrated capacity to meet the course requirements.
Other Costs:

Application Fee: $200 (non-refundable)

Resource Fee: $1,100 (non-refundable)

Course Structure

The SIT50422 Diploma of Hospitality Management requires the completion of 28 units (including 11 core units and 17 electives).

CodeUnit titleType
BSBTWK501Lead diversity and inclusionElective
BSBOPS502Manage business operational plansElective
SITXCCS015Enhance customer service experiencesCore
SITXCCS016Develop and manage quality customer service practicesCore
SITXCOM010Manage conflictCore
SITXFIN009Manage finances within a budgetCore
SITXFIN010Prepare and monitor budgetsCore
SITXGLC002Identify and manage legal risks and comply with lawCore
SITXHRM008Roster staffCore
SITXHRM009Lead and manage peopleCore
SITXMGT004Monitor work operationsCore
SITXMGT005Establish and conduct business relationshipsCore
SITXWHS007Implement and monitor work health and safety practicesCore
SITHIND006Source and use information on the hospitality industryElective
SITXFSA005Use hygienic practices for food safetyElective
SITHCCC023*Use food preparation equipmentElective
SITHCCC025Prepare and present sandwichesElective
SITHCCC027*Prepare dishes using basic methods of cookeryElective
SITHCCC029*Prepare stocks, sauces and soupsElective
SITHCCC030*Prepare vegetable, fruit, eggs and farinaceous dishesElective
SITHCCC035*Prepare poultry dishesElective
SITHCCC036*Prepare meat dishesElective
SITHPAT016*Produce dessertsElective
SITHCCC042*Prepare food to meet special dietary requirementsElective
SITHCCC043*Work effectively as a cookElective
SITXINV006*Receive, store and maintain stockElective
SITXWHS005Participate in safe work practicesElective
SITXFSA006Participate in safe food handling practicesElective

Work Placement

The students are required to undertake at least 48 hours of work placement in a hospitality establishment (such as a restaurant, café, catering operation, and hotel) to complete the requirements of this qualification. We will arrange work placement for students at a suitable hospitality and catering organization and a location suitable for students. Students are required to complete a minimum of 12 complete food service periods that cover breakfast, dinner, lunch, and special function and complete associated assessment tasks and maintain a logbook throughout the placement.

work placement
delivery arrangement

Delivery Arrangements

This program is to be delivered face to face at the main campus at Level 5, 85 Queen Street, Melbourne, VIC 3000 with access to a simulated industry kitchen located at 97 Smith St, Fitzroy, Victoria 3065 to receive practical training as part of the course training program. As a requirement of this course, the students will also have access to all the required equipment and facilities. Each unit is delivered in a combination of face-to-face theory and demonstration sessions in the classroom and the training kitchen which is supported by practical group development and individual activities within the hospitality industry.

Students will be provided with a detailed learner guide and learning materials to support the assessment activities. The learning materials will include learning assessments and other reference material available from trainers relevant to the unit of competence being delivered. The learning materials will include learning assessments and other reference material available from trainers relevant to the unit of competence being delivered.

Assessment Methods

Ridge International College use a range of assessment methods to determine overall competency requirements for this unit of competency, which includes but not limited to:

  • Written/Oral questions
  • Practical Demonstration
  • Written Assignment
  • Case studies and project tasks
  • Roleplay and class activities

Students are informed about specific assessment requirements at the beginning of each unit of competency along with the submission/completion timeframe. As this is competency-based training, the outcome of the student assessment will be deemed Competent (C ) or Not Yet Competent (NYC).

assessment
credit transfer

RPL/Credit Transfer

Students can apply for recognition of prior learning, and work experience towards this qualification. During the course of your life, you will develop a wide range of skills and knowledge. Through work, volunteer roles, family commitments, and various tasks undertaken in everyday life, you are building up a bank of knowledge. The evidence of these skills and knowledge accumulated can be used to help you gain a qualification. You can also apply for course credit if you have completed the same unit previously. To apply for RPL or credit transfer indicate your preference in the application form or speak to our staff at the time of enrolment. Refer to RPL/Credit Transfer policy for details.