SIT50422 – Diploma of Hospitality Management

Qualification

Degree

Available Intakes

20200211

Duration

88 weeks including breaks

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About

The Diploma of Hospitality Management 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. Upon completing the qualification, they will be able to operate independently, have responsibility for others and make a range of operational business decisions.

Students will be able to choose either the Cookery pathway or Patisserie pathway to complete the course at VIT. Sydney Campus and Adelaide Campus offer only the cookery pathways.

Course Information

Overview

Course Name	:	SIT50422 - Diploma of Hospitality Management
CRICOS Code	:	112513K
Duration	:	96 weeks (Student who has completed either SIT40521 - Certificate IV in Kitchen Management or SIT40721 - Certificate IV in Patisserie course at VIT will be able to complete the course within 22 weeks)
Delivery Locations	:	Melbourne Campus: 123 Queen Street Melbourne / 235 Queen Street, Melbourne 413, Johnston Street, Abbotsford Adelaide Campus: 14, Adam St, Hindmarsh Sydney Campus: 57-161 Gloucester Street, The Rocks 42 Campbell Street, Parramatta
Intake	:	Refer to Intake Dates
Work placement	:	Cookery pathway students must complete minimum of 48 sessions (144 hours) of work placement and Patisserie pathway students must complete minimum of 12 Sessions (36 hours) of work placement in an operational commercial kitchen during their studies. Students will be given an option to select their own workplace providing the workplace meets the Institute requirements. The Institute will arrange the workplace for all other students to complete their WBT.
Entry Requirements	:	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 its equivalent. In addition, Must be able to handle and cook dairy products and non-vegetarian food items including beef and pork. Should have basic computer and MS Office skills (Word, Excel and Power Point)
Target Group	:	International students over the age of 18 who wish to enter the hospitality industry as departmental or small business manager.
Delivery	:	Training is based on face-to-face classroom delivery including interactive classroom teaching, practical activities, and tutorials together with a work placement (Work Based Training or WBT). Practical activities are conducted in the commercial Training Kitchen. Classes will be scheduled for minimum of 20 contact hours per week.

Domestic Students

Course Fee	:	Refer to Fees & Scholarships
Other Costs	:	Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted).
Payment Options	:	Upfront, Payment Plan
Delivery Mode	:	For Domestic students; face-to-face classroom-based and/or workplace training.
Eligibility Criteria	:	Refer to Entry Requirements
How To Apply	:	Apply Here

International Students

Course Fee	:	Refer to Fees & Scholarships
Other Costs	:	Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted).
Payment Options	:	Upfront, Payment Plan
Delivery Mode	:	For International students; face-to-face classroom based.
Eligibility Criteria	:	Refer to Entry Requirements
How To Apply	:	Apply Here

Course Structure

Units of Competency
Unit Code	Unit Name
Core Units
SITXCCS015	Enhance customer service experiences
SITXCCS016	Develop and manage quality customer service practices
SITXCOM010	Manage conflict
SITXFIN009	Manage finances within a budget
SITXFIN010	Prepare and monitor budgets
SITXGLC002	Identify and manage legal risks and comply with law
SITXHRM008	Roster staff
SITXHRM009	Lead and manage people
SITXMGT004	Monitor work operations
SITXMGT005	Establish and conduct business relationships
SITXWHS007	Implement and monitor work health and safety practices
Elective Units Option 1: Cookery Pathway
SITHCCC023	Use food preparation equipment
SITHCCC027	Prepare dishes using basic methods of cookery
SITHCCC028	Prepare appetisers and salads
SITHCCC029	Prepare stocks, sauces and soups
SITHCCC030	Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031	Prepare vegetarian and vegan dishes
SITHCCC035	Prepare poultry dishes
SITHCCC036	Prepare meat dishes
SITHCCC037	Prepare seafood dishes
SITHCCC041	Produce cakes, pastries and breads
SITHCCC042	Prepare food to meet special dietary requirements
SITHKOP013	Plan cooking operations
SITXFSA005	Use hygienic practices for food safety
SITXFSA006	Participate in safe food handling practices
SITXHRM010	Recruit, select and induct staff
SITXINV006	Receive, store and maintain stock
SITXWHS006	Identify hazards, assess and control safety risks
Option 2: Patisserie pathway (offered at Melbourne campus only)
SITHCCC023	Use food preparation equipment
SITHCCC027	Prepare dishes using basic methods of cookery
SITHCCC042	Prepare food to meet special dietary requirements
SITHKOP013	Plan cooking operations
SITHPAT011	Produce cakes
SITHPAT012	Produce specialised cakes
SITHPAT013	Produce pastries
SITHPAT014	Produce yeast-based bakery products
SITHPAT015	Produce petits fours
SITHPAT017	Prepare and model marzipan
SITHPAT018	Produce chocolate confectionery
SITHPAT019	Model sugar-based decorations
SITXFSA005	Use hygienic practices for food safety
SITXFSA006	Participate in safe food handling practices
SITXHRM010	Recruit, select and induct staff
SITXINV006	Receive, store and maintain stock
SITXWHS006	Identify hazards, assess and control safety risks
Employment Pathway	This qualification provides a pathway to work in any sector of the hospitality industry as a departmental or small business manager. Possible job titles include: • banquet or function manager • bar manager • café manager • chef de cuisine • chef patissier • club manager • front office manager • kitchen manager • restaurant manager • sous chef • unit manager catering operations.
Training Pathway	Pathways from the qualification After achieving SIT50416 Diploma of Hospitality Management, individuals could progress to SIT60316 Advanced Diploma of Hospitality Management or higher education qualifications in management.
Assessment Methods	Assessment will usually commence in the session following delivery. Students will be required to perform in a range of assessment tasks including and not limited to; Written Questions, Project, Case Studies, Assignment, Practical demonstration / Observation, Role plays and third-party reports.
Recognition of Prior Learning and Credit Transfer	For information regarding your eligibility for Recognition of Prior Learning and Credit Transfer, please email [email protected]
Recommended Pathways	Pathways into the qualification Individuals may enter Diploma of Hospitality Management qualification with limited or no vocational experience and without a lower-level qualification. However, it is strongly recommended that individuals undertake lower-level qualifications, and/or gain industry experience within the hospitality industry before starting the course. Pathways from the qualification After achieving Diploma of Hospitality Management qualification, individuals could progress to Advanced Diploma of Hospitality Management, or other Advanced Diploma qualifications within the Hospitality training package. Employment pathways from the Qualification 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 cookery or Patisserie. Possible job title includes: chef de cuisine kitchen manager restaurant manager sous chef
Course Credit	Course Credit is the value assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications. Course Credit reduces the amount of learning required to achieve a qualification and may be through Credit Transfer (CT) and/or Recognition of Prior Learning (RPL). Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.