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.

Duration

129 weeks over 8 terms, including breaks and holidays. The course is delivered over 2.5 days.

Study Mode and Assessment Methods

This course is delivered in a classroom environment and includes structured learning activities including theory, group discussions, case studies, presentations and research. This course is delivered in a classroom environment offering business and simulated office activities.

Students enrolling into the 129 weeks program are required to complete compulsory Industry placement of 48 service periods over 9 weeks (approximately 180 hours) at authorised venues as part of selected elective units.

Entry Requirements

Age – 18+

English – IELTS 5.5 or equivalent in TOEFL, PTE, OET. Or /And Meet the Literacy, Language, Numeracy (LLN) test organised by Salford college*

Academic – At least Year 12 Equivalent to Australian standards or/and Certificate level qualification from Australia or/and Life experiences and background of relevant work (to be supported by resume and interview and referrals)

Fees

Tuition Fee – $25350

Non – Tuition Fee comes to $2500 and the details are given below:

Application Fee – $350

Material Fee – $2150

Estimated Total Fee – $ 27850

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Note :

1. Certificate level qualification from Australia or/and Life experiences and background of relevant work (to be supported by resume and interview and referrals)

2. All students need to fulfil the GTE (genuine temporary entrant) requirements listed on DHA website and Salford College website

3. All LLN testing is done via skype or face to face interview with College Authorities or an authorised Agent of the College

4. All qualification certificates have to be attested by a local Notary public or Justice of Peace or an authorised officer/agent of Salford College

Pathways

To study the course, candidates are expected to complete TOEFL, PTE, OET, or/and meet the literacy, language, numeracy (LLN) test organised by Salford college.

After achieving SIT50416 Diploma of Hospitality Management, individuals could progress to SIT60316 Advanced Diploma of Hospitality Management or higher education qualifications in management, hospitality or business.

Recognition of Prior Learning/Credit transfer

Do you already have existing skills and knowledge and don’t need additional training? Have you done previous training?

Please contact our office if you would like to undertake Recognition of Prior Learning (RPL) or apply for credit transfer. RPL/Credit transfer may reduce your course duration and fees

Course Structure

There are 44 units in this qualification out of which 35 are core units and 9 are elective units. The Salford College Industry Advisory Panel has recommended the elective units which are most suitable for the workplace.

This course is delivered in three stages as listed below.

1) Stage 1 is for 55 weeks (including breaks, holidays and industry placement), Units delivered in Stage 1 will come under SIT30816 Certificate III in Commercial Cookery
2) Stage 2 is between 26 and 30 weeks (including term breaks and holidays). Units delivered in Stage 2 will come under SIT40516 Certificate IV in Commercial Cookery
3) Stage 3 is between 26 and 30 weeks (including term breaks and holidays). Units delivered in Stage 3 will come under SIT50416 Diploma of Hospitality Management

Please note that there would be a break between courses to cater for the next available intake date

BSBSUS201	Participate in environmentally sustainable work practices	Stage 1	Core
BSBWOR203	Work effectively with others	Stage 1	Core
SITHCCC001	Use food preparation equipment	Stage 1	Core
SITHCCC005	Prepare dishes using basic methods of cookery	Stage 1	Core
SITHCCC006	Prepare appetisers and salads	Stage 1	Core
SITHCCC007	Prepare stocks, sauces and soups	Stage 1	Core
SITHCCC008	Prepare vegetable, fruit, eggs and farinaceous dishes	Stage 1	Core
SITHCCC012	Prepare poultry dishes	Stage 1	Core
SITHCCC013	Prepare seafood dishes	Stage 1	Core
SITHCCC014	Prepare meat dishes	Stage 1	Core
SITHCCC018	Prepare food to meet special dietary requirements	Stage 1	Core
SITHCCC019	Produce cakes, pastries and breads	Stage 1	Core
SITHCCC020	Work effectively as a cook	Stage 1	Core
SITHKOP001	Clean kitchen premises and equipment	Stage 1	Core
SITHKOP002	Plan and cost basic menus	Stage 1	Core
SITHPAT006	Produce desserts	Stage 1	Core
SITXFSA001	Use hygienic practices for food safety	Stage 1	Core
SITXFSA002	Participate in safe food handling practices	Stage 1	Core
SITXHRM001	Coach others in job skills	Stage 1	Core
SITXINV002	Maintain the quality of perishable items	Stage 1	Core
SITXWHS001	Participate in safe work practices	Stage 1	Core
SITHFAB002	Provide responsible service of alcohol	Stage 1	Elective
SITHCCC003	Prepare and present sandwiches	Stage 1	Elective
SITHCCC017	Handle and serve cheese	Stage 1	Elective
SITXINV001	Receive and store stock	Stage 1	Elective
BSBDIV501	Manage diversity in the workplace	Stage 2	Core
BSBSUS401	Implement and monitor environmentally sustainable work practices	Stage 2	Core
SITHKOP004	Develop menus for special dietary requirements	Stage 2	Core
SITHKOP005	Coordinate cooking operations	Stage 2	Core
SITXCOM005	Manage conflict	Stage 2	Core
SITXFIN003	Manage finances within a budget	Stage 2	Core
SITXHRM003	Lead and manage people	Stage 2	Core
SITXMGT001	Monitor work operations	Stage 2	Core
SITXWHS003	Implement and monitor work health and safety practices	Stage 2	Core
SITHFAB005	Prepare and serve espresso coffee	Stage 2	Elective
BSBITU306	Design and produce business documents	Stage 2	Elective
SITXHRM002	Roster staff	Stage 2	Elective
SITXFIN004	Prepare and monitor budgets	Stage 3	Core
BSBMGT517	Manage operational plan	Stage 3	Core
SITXGLC001	Research and comply with regulatory requirements	Stage 3	Core
SITXMGT002	Establish and conduct business relationships	Stage 3	Core
SITXCCS008	Develop and manage quality customer service practices	Stage 3	Core
SITXCCS007	Enhance customer service experiences	Stage 3	Elective
SITXHRM004	Recruit, select and induct staff	Stage 3	Elective