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. This 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.
SIT50416 - Diploma of Hospitality Management
CRICOS Code: 097160D
While there are no entry requirements defined in the training package, the RTO requires the following criteria to be met:
- Applicants must be minimum 18 years of age at the time of commencement
- Successful completion of Australian Equivalent Year 12 qualification
- IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent. In addition,
- 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).
Most of the training is based on face-to-face classroom delivery including interactive classroom teaching, activities and tutorials together with a practical placement (Work Based Training or WBT).
Face-to-face delivery of 20 hours per week and which may include weekday, evening and weekend timetables.
Theory Classes will be conducted at our city campus, level 12, 140 Queen Street, Melbourne VIC 3000
Kitchen Classes will be conducted at our North Melbourne campus, Kitchen 4 & 5, 47 – 51 Boundary Rd, North Melbourne VIC 3051
Work Based Training (WBT)
Each student is required to work in a commercial hospitality operation for a minimum of 12 sessions (48 hours of work placement) for the unit SITHKOP005 Coordinate cooking operations. Some students may already be employed whilst others are not.
For employed students – their work may be used as evidence providing the workplace meets AIE requirements and the host employer is able and willing to act as host employer and provided feedback as required. Practical Workplace Assessment can be arranged and conducted and can be used as evidence of amount of learning and to fast track the course for the successful student If this cannot be agreed, then they must be treated as if they were not employed.
For students not employed – AIE will work with a selection of host employers to provide that placement. Sufficient Host Employers have been identified to support the anticipated student population. The identification of further host employers is ongoing and cover will be established prior to any increase in student numbers.
See WBT Policy and Procedure for implementation.
Target group for this program will be international students who are 18 years and above, (including mature aged clients) who have completed Certificate IV in commercial cookery qualification and wish to enter the hospitality industry at the middle management level.
To attain the SIT50416 Diploma of Hospitality Management, 28 units must be completed, consisting of 13 core units and 15 elective units
|1||BSBDIV501||Manage diversity in the workplace|
|2||BSBMGT517||Manage operational plan|
|3||SITXCCS007||Enhance customer service experiences|
|4||SITXCCS008||Develop and manage quality customer service practices|
|6||SITXFIN003||Manage finances within a budget|
|7||SITXFIN004||Prepare and monitor budgets|
|8||SITXGLC001||Research and comply with regulatory requirements|
|10||SITXHRM003||Lead and manage people|
|11||SITXMGT001||Monitor work operations|
|12||SITXMGT002||Establish and conduct business relationships|
|13||SITXWHS003||Implement and monitor work health and safety practices|
|14||SITHCCC001||Use food preparation equipment|
|15||SITHCCC005||Prepare dishes using basic methods of cookery|
|16||SITHCCC006||Prepare appetisers and salads|
|17||SITHCCC007||Prepare stocks, sauces and soups|
|18||SITHCCC008||Prepare vegetable, fruit, egg and farinaceous dishes|
|19||SITHCCC012||Prepare poultry dishes|
|20||SITHCCC013||Prepare seafood dishes|
|21||SITHCCC014||Prepare meat dishes|
|22||SITHCCC018||Prepare food to meet special dietary requirements|
|23||SITHCCC019||Produce cakes, pastries and breads|
|24||SITHKOP005||Coordinate cooking operations|
|26||SITXFSA001||Use hygienic practices for food safety|
|27||SITXFSA002||Participate in safe food handling practices|
|28||SITXHRM001||Coach others in job skills|
Name Of RTO
Australian Institute of Entrepreneurship