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.
Tuition Fee $25,000
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.
104 Weeks (including 80 scheduled tuition weeks and up to 24 weeks of holidays)
The further study pathways available to students who undertake this qualification include:
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.|
Application Fee: $200 (non-refundable)
Resource Fee: $1,100 (non-refundable)
The SIT50416 Diploma of Hospitality Management requires the completion of 28 units (including 13 core units and 15 electives).
|BSBDIV501||Manage diversity in the workplace||Core|
|BSBMGT517||Manage operational plan||Core|
|SITXCCS007||Enhance customer service experiences||Core|
|SITXCCS008||Develop and manage quality customer service practices||Core|
|SITXFIN003||Manage finances within a budget||Core|
|SITXFIN004||Prepare and monitor budgets||Core|
|SITXGLC001||Research and comply with regulatory requirements||Core|
|SITXHRM003||Lead and manage people||Core|
|SITXMGT001||Monitor work operations||Core|
|SITXMGT002||Establish and conduct business relationships||Core|
|SITXWHS003||Implement and monitor work health and safety practices||Core|
|SITHIND002||Source and use information on the hospitality||Elective|
|SITXFSA001||Use hygienic practices for food safety||Elective|
|SITHCCC001||Use food preparation equipment||Elective|
|SITHCCC003||Prepare and present sandwiches||Elective|
|SITHCCC005||Prepare dishes using basic methods of cookery||Elective|
|SITHCCC006||Prepare appetisers and salads||Elective|
|SITHCCC007||Prepare stocks, sauces and soups||Elective|
|SITHCCC008||Prepare vegetable, fruit, egg and farinaceous dishes||Elective|
|SITHCCC012||Prepare poultry dishes||Elective|
|SITHCCC013||Prepare seafood dishes||Elective|
|SITHCCC014||Prepare meat dishes||Elective|
|SITHCCC019||Produce cakes, pastries and breads||Elective|
|SITHCCC018||Prepare food to meet special dietary requirements||Elective|
|SITHKOP005||Coordinate cooking operations||Elective|
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.
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.
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:
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).
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.