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 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.
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)
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
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.
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
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|
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