Ground Floor 313 -315 Flinders Lane, Melbourne VIC 3000

SIT50416 - Diploma of Hospitality Management

  • Course Code SIT50416

  • CRICOS course Code 0101696

  • Course Duration 68 weeks

  • Pre Enrolment Information Click Here

  •                                                                           NRT

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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 multi-skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

Possible job titles include:

  • Banquet Or Function Manager
  • Bar Manager
  • Café Manager
  • Chef De Cuisine
  • Chef Pâtissier
  • Club Manager
  • Executive Housekeeper
  • Front Office Manager
  • Gaming Manager
  • Kitchen Manager
  • Motel Manager
  • Restaurant Manager
  • Sous Chef
  • Unit manager catering operations

 

Course Duration

This qualification and its duration have been structured as a ‘pathway program’.

68 weeks; including public holidays, re-assessment and catch-up days – full-time study 20 hours per week timetabled over 3 days per week

Successful completion of the SIT30816 - Certificate III in Commercial Cookery and SIT40516 – Certificate IV in Commercial Cookery is mandatory to undertake this training plan.

Mode of Study

Face to face delivery, Simulated Industry Work Environment or Work Placement

Campuses:

• Ground Floor 313 - 315 Flinders Lane, Melbourne, Victoria, 3000
• 390A Lygon Street, Brunswick East, Melbourne, Victoria, 3057
• Urban Kitchen - 17 - 21 Buckhurst Street, South Melbourne, Victoria, 3205

Entry Requirements

    AIIT requires that all International students must be 18 years of age or over at the time of enrolment in this qualification and must provide evidence that they have obtained or completed one of the following:

  • Have obtained an IELTS band score of at least 5.5 ‐ or equivalent; or 5.0 where the test score is combined with at least 10 weeks ELICOS or 4.5 where the test score is combined with at least 20 weeks ELICOS (https://www.homeaffairs.gov.au/trav/stud/more/student‐visa‐english‐languagerequirements);
  • Note - IELTS - results are valid for two years only: reference: https://support.cambridgeenglish.org/hc/en-gb/articles/202838296-How-long-are-my-results-and-certificate-valid-for-; or
  • • Have completed a Certificate III, Certificate IV, Diploma or Advanced Diploma level Training Package course in Australia; or,
  • • Have completed any Certificate III or Certificate IV in ESL or EAL from the ESL/EAL Framework (VIC); or
  • Have completed the ELICOS Course: General English – Intermediate Level
  • Note – If an International student is not required to provide evidence of their English Language Proficiencies (in Speaking, Reading, Writing and Listening) at the time of applying for their Student visa (Sub‐class 500) – reference:
    https://www.homeaffairs.gov.au/trav/stud/more/student‐visa‐english‐languagerequirements:
    English language exemptions, these students will be required to complete AIIT’s English Language Assessment (Copyright to Department of Industry 2013) to determine that they have the required levels (at ACSF Level 3) to satisfactorily complete their course of study; and if they cannot satisfactorily complete this assessment, they will be enrolled in the General English Course at AIIT as a pathway to this qualification.
 

Course Requirements

The handling of raw meat including beef, lamb, pork poultry, seafood and shellfish are part of the course requirements.

Timetabled Classes and Work Placement can include Morning’s and Evening’s; Work Placement can also include sessions on Weekends and Public Holidays which align to industry operational requirements.

Work placement is scheduled only after all prerequisites have been completed in an approved Industry or Simulated Work Environment for 12 Complete Food Service periods*(Completed during the SIT40516 – Certificate IV in Commercial Cookery).

  • *A complete food service period can cover a Breakfast service, Lunch service, Dinner service or a Special function for a minimum of four (4) hours in an industry workplace with industry-realistic ratios of kitchen staff to customers
 

Pathways

Students who complete this course may wish to continue their education into the SIT60316 - Advanced Diploma of Hospitality Management, or higher education qualifications in hospitality or management or further pursue a career in the Tourism, Travel and Hospitality industry multi-skilling or as a specialisation in accommodation services, cookery, food and beverage and gaming as a Departmental or Small Business Manager.

Units of Competency

28 Total number of units – 28 (This qualification has 13 core units and 15 elective units)

Refer: https://training.gov.au/Training/Details/SIT50416

  • CODE

  • TITLE

  • CORE

  • ELECTIVE

  • BSBADM502

  • Manage meetings

  • BSBCMM401

  • Make a presentation

  • BSBDIV501

  • Manage diversity in the workplace#

    # This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40516 - Certificate IV in Commercial Cookery
  • BSBMGT517

  • Manage operational plan

  • SITHIND002

  • Source and use information on the hospitality industry

  • SITHKOP004

  • Develop menus for special dietary requirements#

    # This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40516 - Certificate IV in Commercial Cookery.
  • SITHKOP005

  • Coordinate cooking operations * + #

    (* Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)
    (+ Work Placement – 12Complete Food Service Periods)

    # This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40516 - Certificate IV in Commercial Cookery.
  • SITHKOP007

  • Design and cost menus

  • SITXCOM005

  • Manage conflict#

    # This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40516 - Certificate IV in Commercial Cookery.
  • SITXCCS007

  • Enhance customer service experiences#

    # This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40516 - Certificate IV in Commercial Cookery
  • SITXCCS008

  • Develop and manage quality customer service practices

  • SITXFIN002

  • Interpret Financial Information#

    # This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40516 - Certificate IV in Commercial Cookery.
  • SITXFIN003

  • Manage finances within a budget#

    # This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40516 - Certificate IV in Commercial Cookery.
  • SITXFIN004

  • Prepare and monitor budgets

  • SITXFSA001

  • Use hygienic practices for food safety ^

    ^This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery
  • SITXFSA002

  • Participate in safe food handling practices ^

    ^This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery
  • SITXFSA004

  • Develop and implement a food safety program#

  • SITXGLC001

  • Research and comply with regulatory requirements

  • SITXHRM002

  • Roster staff

  • SITXHRM003

  • Lead and manage people#

    # This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40516 - Certificate IV in Commercial Cookery.
  • SITXHRM004

  • Recruit, select and induct staff

  • SITXHRM006

  • Monitor staff performance

  • SITXINV003

  • Purchase goods

  • SITXINV004

  • Control stock

  • SITXMGT001

  • Monitor work operations#

    # This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40516 - Certificate IV in Commercial Cookery.
  • SITXMGT002

  • Establish and conduct business relationships

  • SITXWHS002

  • Identify hazards assess and control safety risks ^

    ^This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery
  • SITXWHS003

  • Implement and monitor work health and safety practices#

    # This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40516 - Certificate IV in Commercial Cookery.