Qualification
Degree
Available Intakes
20200211
Duration
88 weeks including breaks

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 | : |
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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 |
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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) |
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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 Employment pathways from the Qualification
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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. |