Course Description

This 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. They operate independently, have responsibility for others and make a range of operational business decisions. This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

Entry Requirements

AIE requires that the following criteria be met:

• Applicants must be a minimum of 18 years old at the time of commencement.
• Successful completion of an Australian Equivalent Year 12 qualification or higher is required.
• A minimum IELTS score of 5.5 overall with no band/sub score under 5.0 or a PTE score of 42, or a Certificate III in EAL or its equivalent, is necessary.
• Additionally, students seeking enrolment in this qualification must have an appropriate level of written and spoken English, as well as numeracy skills suitable for the qualification.
• The levels of written and spoken English are assessed through a Pre-Training Review Language, Literacy, Numeracy and Digital Literacy (LLND) test before the enrolment.
• Applicants should possess basic computer and MS Office skills, including Word, Excel, and PowerPoint.
• Learners are required to have a kitchen kit including, a chef’s dress, safety boots and a knife kit including various knives and other tools.
• Students pursuing the course should possess the necessary physical abilities and manual handling skills required to perform various tasks involved in the training. . It is essential for learners to be aware of and comfortable with handling these food items, considering any religious or dietary barriers that may affect their participation in the course.

Career Prospects

This qualification provides a pathway to work in hospitality and kitchen management role. Possible job titles include:

• Hotel Manager
• Restaurant Manager
• Events Manager
• Chef de cuisine
• Catering Manager

Course Delivery

Training will be conducted face-to-face on a full-time basis, both in a classroom and in AIE’s training kitchen and workplace (WBT) environment. Classroom sessions for the theoretical and practical components of the course will be held at the following location: Level 11, 474 Flinders Street, Melbourne, Victoria 3000. Practical training will also be conducted in AIE’s commercial kitchen, situated at 242 Lygon St, Carlton, VIC, 3053. The work-based training will take place in an industry-approved commercial kitchen, carefully selected and partnered with AIE to ensure the highest

the quality learning experience for our students.

Assessment Approach

Each unit is delivered and assessed as a standalone module. Assessment comprises written assignments, activities, and practical application projects. Students are required to attend training and assessment activities as scheduled. The assessment is structured throughout the course. If students are unable to achieve competency, additional support is provided through mentoring and access to re-assessment, as outlined in our policies and procedures. Assessment requires accomplishment across all tasks to demonstrate competence and may include the following:

• Knowledge test- multiple choice,
• Worksheets- short answer questions
• Practical demonstration in the training/workplace kitchen
• Roleplay/Scenario
• Project

RPL /Credit Transfers

The Recognition of Prior Learning (RPL) pathway is suitable for candidates who have previously acquired skills and knowledge from sources beyond the formal education and training system. This includes work and life experiences. Credit transfer is a process that offers students consistent and agreed-upon credit outcomes for specific components of a qualification. This is based on identified equivalences in content and learning outcomes between matched qualifications. Upon successful completion of an RPL or Credit Transfer (CT) application, adjustments will be made to the units to be undertaken and the course duration. In cases where RPL is granted, learners are not required to partake in additional training and assessment for skills and knowledge they already possess.

Unit of Competence

To achieve the SIT50422 – Diploma of Hospitality Management qualification, candidates must complete 28 units, including 11 core units and 17 elective units, as outlined below:

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

SITXFSA005 Use hygienic practices for food safety

SITHCCC027 Prepare dishes using basic methods of cookery

SITHCCC041 Produce cakes, pastries and breads

SITHCCC028 Prepare appetisers and salads

SITHCCC035 Prepare poultry dishes

SITHCCC023 Use food preparation equipment

SITHCCC029 Prepare stocks, sauces and soups

SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC031 Prepare vegetarian and vegan dishes

SITHCCC036 Prepare meat dishes

SITHCCC037 Prepare seafood dishes

SITHCCC042 Prepare food to meet special dietary requirements

SITXWHS005 Participate in safe work practices

SITHPAT016 Produce desserts

SITXFSA006 Participate in safe food handling practices

SITXINV006 Receive, store and maintain stock

SITHKOP013 Plan cooking operations