Education Access Australia

 
Education Access Australia
480 Elizabeth Street,‎ Melbourne, Victoria 3000, Australia
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ABN: 45 101 976 596. CRICOS No: 02450B, RTO ID: 21265

Home Courses Hospitality SIT50416 Diploma of Hospitality Management

Friday15 December 2017

SIT50416 Diploma of Hospitality Management

CRICOS CODE 091008E

Course Description
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.

Qualification
On successful completion of this course the students would be awarded the SIT50416 Diploma of Hospitality Management which is a nationally recognised qualification. This could help students gain entry into career paths or further education in the field of Hospitality.

Modes of Delivery
This program is delivered on fulltime basis in mixed mode which includes classroom environment for the theory component and practical component of the course is delivered in both the EAA Training Kitchen and through Work-based Training.

For each unit, candidates are provided with a Learner Resource, which includes materials used in the training sessions including practice activities, theory reviews and case study assessments.

Work Based Training (WBT) has been implemented at EAA as part of SIT50416 Diploma of Hospitality Management for the delivery of SITHCCC309 Work effectively as a cook. A total of 192 hours will be completed in WBT. This will include a session for WBT Induction and another for the log book discussion/feedback and written assessment.

WBT is aimed at giving students a varied experience in a real live situation, under normal commercial pressures.

Assessments
Assessment processes cover a broad range of skills and knowledge needed to demonstrate competency and will integrate knowledge and skills with their practical application. All Assessments of units of competence will be conducted according to the assessment guidelines and competency standards of the official Training Package for this qualification.

Students will be required to perform in a range of areas including and not limited to: Short Answer Test, Case Study, Presentation, Practical Demonstration, Computer based activities and Written Examinations etc.

Course Length
This course will be delivered over a 100 week period of full time study (including course delivery, assessment, public holidays and break).

Entry Requirements
There are no entry requirements for this qualification although applicants should be able to demonstrate to the satisfaction of the College that they are capable of completing the course having regard to the relevant competence levels in the training documents.  The applicant must have sufficient proficiency in English to be able to work successfully in a highly communicative environment.

Eligibility requirements - International students
Age requirements

For international students EAA has a requirement that all students must be over 18 years of age at the commencement of course. In relation to this qualification it would be quite unexpected for any student local or international to be under 18 years of age.

English Language
All international students should be able to meet the English requirements as required under the assessment level of the student by Department of Immigration and Border Protection (DIBP).

EAA accepts the results from International Language Test Score (IELTS), PTE Academic English or the Test of English as a Foreign Language (TOEFL) as below:

IELTS (Academic English)       TOEFL (Paper Based)       TOEFL (Internet Based)       PTE Academic
Overall band score of 5.5                       527                                          46                                       42

Applicants whose English results falls below above score will need to enrol in an English Language Intensive Course for Overseas Students (ELICOS).  Arrangements will be made for the student to complete the ELICOS course with one of our associate providers at the student’s expense.

Fee
Tuition Fee:                   $17,500

Resources                     $1500

Admission Fee               $250

Overseas student Health cover (OSHC)/year (These prices are determined by the Insurance Provider and may be subject to change)

Single                             $408
Family                            $3501

Eligibility requirements - Domestic students
English Language
The applicant must have sufficient proficiency in English to be able to work successfully in a highly communicative environment.

Fee - Domestic full fee paying students

Tuition Fee:                        $17,500

Application Fee:                 $250

Skill Recognition/Credit Transfers
Students may apply for Recognition of Prior Learning (RPL) by providing evidence that they have the required skills and knowledge in the specific areas of competency through work /industry experience and/or completed eligible assessments in an equivalent or higher qualification.

Appropriate credit transfer may be granted to eligible students against each unit of competency on evidence to successful completion of the same unit in an equivalent or higher nationally endorsed qualification.

Students with credit transfers will finish the course in a shorter duration and are advised to consult appropriate authorities/bodies for applicable criteria if they are planning further study.

Educational Pathways
After achieving this qualification, candidates may undertake a range of Advance Diploma level qualifications including SIT60316 Advanced Diploma of Hospitality Management within the SIT Tourism, Travel and Hospitality Training Package, or other Training Packages.

Career Opportunities
SIT50416 Diploma of Hospitality Management qualification targets participants who are looking to enhance their skills and knowledge to work in a range of Hospitality environments. Individuals with this qualification are able to perform role such as a departmental or small business manager.

Possible job title includes:

  • banquet or function manager
  • chef de cuisine
  • chef patissier
  • executive housekeeper
  • front office manager
  • gaming manager
  • kitchen manager
  • motel manager
  • restaurant manager
  • sous chef
  • unit manager (catering operations).

Units of Competence

In order to attain these qualification students are required to complete 28 units of competency consisting of thirteen (13) core units and fifteen (15) elective units.

Students may apply for exemption for any unit in which they can successfully demonstrate competency. Please refer details under Skill Recognition/Credit Transfers.

 

Core Units

BSBDIV501 Manage diversity in the workplace
BSBMGT517 Manage operational plan
SITXCCS007 Enhance the customer service experiences
SITXCCS008 Develop and manage quality customer service practices
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFIN004 Prepare and monitor budgets
SITXGLC001 Research and comply with regulatory requirements
SITXHRM002 Roster staff
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXMGT002 Establish and conduct business relationships
SITXWHS003 Implement and monitor work health and safety practices

 

Elective units (Commercial Cookery)

SITXFSA001 Use hygienic practices for food safety
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups 
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Prepare cakes, pastries and breads
SITHKOP005 Coordinate cooking operations 
SITHPAT006 Produce desserts
SITXCOM002 Show social and cultural sensitivity
SITXFSA002 Participate in safe food handling practices

 

Elective units (Patisserie)

SITXFSA001 Use hygienic practices for food safety
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHPAT001 Produce cakes
SITHPAT002 Produce gateaux, torten and cakes
SITHPAT003 Produce pastries
SITHPAT004 Produce yeast based bakery products
SITHPAT005 Produce petits fours
SITHPAT006 Produce desserts
SITHPAT007 Prepare and model marzipan
SITXINV002 Maintain the quality of perishable items
SITHKOP005 Coordinate cooking operations 
SITXWHS002 Identify hazards, assess and control safety risks
SITXCOM002 Show social and cultural sensitivity
SITXFSA002 Participate in safe food handling practices

 

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