Diploma of Hospitality Management

This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

Diploma of Hospitality course provides the skills and knowledge for an individual to be competent in the middle management level as a Manager, Supervisor or Team Leader in any hospitality area.

Qualification Code SIT50416
CRICOS Code 104555M
Qualification Name Diploma of Hospitality Management
Duration 104 weeks full-time
Course Cost $23500
Delivery Site Level 11, 190 Queen Street, Melbourne, 3000 and
NTCA Kitchen Campus (Details to be provided at campus)
Delivery Mode Face to face classroom delivery

Who can enrol

Target group for this program will be International students over the age of 18 who wish to enter the hospitality industry the hospitality industry at the middle management level. It is recommended for the students to complete the Certificate IV qualification within SIT Training Package before entering to this qualification.

Entry Requirements

Applicants must be minimum 18 years of age at the time of commencement
Successful completion of Australian Equivalent Year 12 qualification or higher
Minimum IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent
All applicants must achieve the below ACSF level for each a ACSF skills.
Learning 4
Reading 4
Writing 4
Numeracy 3
Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
Applicants should have basic computer and MS Office skills (Word, Excel and Power Point)
In the absence of formal English qualifications NTCA may proffer English Placement Test
It is recommended that students completing Certificate IV qualification within the SIT training package before entering this qualification

Pathways from the qualification

After achieving Diploma of Hospitality Management, individuals could progress to Advance diploma of Hospitality Management or higher education qualifications in management.

Employment Pathways from the qualification

This qualification provides a pathway to work in any sector of the hospitality industry as a departmental or small business manager.
Possible job title includes:
Chef De Cuisine
Kitchen Manager
Restaurant Manager
Sous Chef

Course Structure

To attain the SIT40516 Certificate IV in Commercial Cookery, 28 units must be completed, consisting of 13 Core units and 15 elective units.

Core Units
Unit Code Unit Description
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
Elective Units
Unit Code Unit Description
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
SITHKOP005 Coordinate cooking operations
SITHPAT006 Produce desserts
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices

Placement Requirements

Each student is required to work in an operational commercial kitchen of an industry workplace for up to 240 hours.

Assessments

Assessment will usually commence in the session following delivery. As this is a competency-based program, assessment continues throughout the program until the participant either achieved competency in the assessment tasks or a further training need is identified and addressed. Students will be required to perform in a range of assessment tasks. The assessments may take the form of:

  • Written Quiz (A)
  • Written Question (B)
  • Assignment (C)
  • Project (D)
  • Case Study (E)
  • Observation / Demonstration (F)
  • Logbook – Service Log, Supervisor Report & Assessor Observation (G)

Course Credit (CT / RPL)

Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications.

The recognition of prior learning (RPL) pathway is appropriate for candidates who have previously attained skills and knowledge from outside the formal education and training system and which includes work and life experience.

Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency

Testimonial

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– Sarah Jane, Student

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– Dileep Ton, Student

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– Maile Aroldo, Student

Lorem ipsum dolor sit amet, consetetur sadipscing elitr, sed diam nonumy eirmod tempor invidunt ut labore et dolore magna aliquyam erat, sed diam voluptua. At vero eos et accusam et justo duo dolores et ea rebum. Stet clita kasd gubergren, no sea takimata sanctus est Lorem ipsum dolor sit amet.

– Okoro Vicent, Student