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SIT50416 Diploma of Hospitality Management (CRICOS: 102991G)
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SIT50416 Diploma of Hospitality Management (CRICOS: 102991G)

SIT50416 Diploma of Hospitality Management (CRICOS: 102991G)

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About this course

COURSE DESCRIPTION

This course provides the skills and knowledge to operate independently, have responsibility for others and coordinate commercial kitchen operations and make a range of business decisions. Students will be able to develop into highly skilled senior operators and combine their commercial cookery skills with managerial skills. This course provides a pathway to work in a commercial kitchen as the manager of kitchen operations.

 

QUALIFICATIONS

On successfully completing this course, graduates will receive the nationally recognized

SIT50416 Diploma of Hospitality Management

 

DURATION

This program will be delivered over a period of 78 weeks including a 10 week work placement,  and up to 12 weeks of term breaks

 

PLEASE NOTE:

 The course duration for Acacia students who have successfully completed SIT30816 Certificate III in Commercial Cookery and SIT40516 Certificate IV in Commercial Cookery is 26 weeks (20 weeks study and 6 weeks holidays).

 

 STUDY MODE
Face to face classroom, Practical training and assessment is completed in commercial kitchen and 200 hours of Work-based Training arranged by the Institute.

 

WORK BASED TRAINING

This course includes work-based training of a minimum of 200 hours/10 weeks. During work-based training, students will be able to practice their skills and knowledge in real workplace settings. This will assist students to be job-ready at graduation. Work Based Training is organized by the Institute.

 

 PLEASE NOTE: –

 No work-based training applies to this course if student has successfully completed SIT30816 Certificate III in Commercial Cookery from Nova Institute of Technology

 

JOB PROSPECTS

On successful completion of the course candidates can seek employment as

  • banquet or function manager
  • bar manager · café 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.

 

 ENTRY REQUIREMENTS

All overseas students entering this qualification must have an English Language proficiency level of one of the below:

  • IELTS band score of 5.5 (Academic or general version) or equivalent internationally recognized exam result, or
  • IELTS band score of 5.0 (Academic or general version) then Satisfactory completion of ELICOS or ESL up to 20 weeks at upper intermediate level or
  • Upper Intermediate (General English) or higher certificate from a CRICOS registered English language training provider
  • In the 2 years before commencing the course, has completed secondary studies equivalent to an Australian Year 12 qualification from an English language speaking country.
  • In the 2 years before commencing the course, has completed, in Australia and in the English language, either the Senior Secondary Certificate of Education or a substantial component of a course leading to a qualification from the Australian Qualifications Framework at the Certificate III or higher level.

Acacia Institute also has an online English proficiency test to ensure that students have the English language capacity to successfully complete this course.

For overseas students on an Australian student visa, Acacia Institute has a requirement that all students must be over 18 years of age at the commencement of course.

It is recommended that students have attained a year 12 certificate or equivalent.

 

PATHWAYS

Students exiting this qualification may choose to progress with further studies by undertaking one or more of the following qualifications:

  • An undergraduate degree in hospitality management
  • A range of other qualifications at Diploma level.

 

UNIT OF COMPETENCY

 

BSBMGT517 Manage operational plan Core
SITXCCS007 Enhance customer service experiences Core
SITXCCS008 Develop and manage quality customer service practices Core
SITXFIN004 Prepare and monitor budgets Core
SITXGLC001 Research and comply with regulatory requirements Core
SITXHRM002 Roster staff Core
SITXMGT002 Establish and conduct business relationships Core
BSBDIV501 Manage diversity in the workplace Core
SITXCOM005 Manage conflict Core
SITXFIN003 Manage finances within a budget Core
SITXHRM003 Lead and manage people Core
SITXMGT001 Monitor work operations Core
SITXWHS003 Implement and monitor work health and safety practices Core
SITXFSA001 Use hygienic practices for food safety Elective Group A
SITHKOP005 Coordinate cooking operations* Elective Group B
SITHCCC001 Use food preparation equipment* Elective Group C
SITXCOM005 Manage Conflict Group C, or elsewhere
SITHCCC005 Prepare dishes using basic methods of cookery* Elective Group C
SITHCCC006 Prepare appetizers and salads* Elective Group C
SITHCCC007 Prepare stocks, sauces and soups* Elective Group C
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes* Elective Group C
SITHCCC012 Prepare poultry dishes* Elective Group C
SITHCCC013 Prepare seafood dishes* Elective Group C
SITHCCC014 Prepare meat dishes* Elective Group C
SITHCCC018 Prepare food to meet special dietary requirements* Elective Group C
SITHCCC019 Produce cakes, pastries and breads* Elective Group C
SITHPAT006 Produce desserts* Elective Group C
SITHKOP002 Plan and cost basic menus Group C, or elsewhere

 

 

 

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