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SIT50416 - Diploma of Hospitality Management - Australian Institute of Entrepreneurship

SIT50416 - Diploma of Hospitality Management

CRICOS Code: 097160D

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.

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).
Note: Alternatively, students may demonstrate their Language, Literacy and Numeracy requirement through an EAA LLN assessment test.

Deliver Mode

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.

Delivery Location

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

Core Units
1BSBDIV501Manage diversity in the workplace
2BSBMGT517Manage operational plan
3SITXCCS007Enhance customer service experiences
4SITXCCS008Develop and manage quality customer service practices
5SITXCOM005Manage conflict
6SITXFIN003Manage finances within a budget
7SITXFIN004Prepare and monitor budgets
8SITXGLC001Research and comply with regulatory requirements
9SITXHRM002Roster staff
10SITXHRM003Lead and manage people
11SITXMGT001Monitor work operations
12SITXMGT002Establish and conduct business relationships
13SITXWHS003Implement and monitor work health and safety practices
Elective Units
14SITHCCC001Use food preparation equipment
15SITHCCC005Prepare dishes using basic methods of cookery
16SITHCCC006Prepare appetisers and salads
17SITHCCC007Prepare stocks, sauces and soups
18SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes
19SITHCCC012Prepare poultry dishes
20SITHCCC013Prepare seafood dishes
21SITHCCC014Prepare meat dishes
22SITHCCC018Prepare food to meet special dietary requirements
23SITHCCC019Produce cakes, pastries and breads
24SITHKOP005Coordinate cooking operations
25SITHPAT006Produce desserts
26SITXFSA001Use hygienic practices for food safety
27SITXFSA002Participate in safe food handling practices
28SITXHRM001Coach others in job skills

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Name Of RTO

Australian Institute of Entrepreneurship

RTO Number