SIT50416 Diploma of Hospitality Management (CRICOS: 102991G)
About this course
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.
On successfully completing this course, graduates will receive the nationally recognized
SIT50416 Diploma of Hospitality Management
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
The course duration for Nova 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).
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
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.
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.
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|
|SITXMGT002||Establish and conduct business relationships||Core|
|BSBDIV501||Manage diversity in the workplace||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|