Diploma of Hospitality Management

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. This course provides the skills and knowledge for an individual to be competent in the middle management level as a Manager, Supervisor or Team Leader in any hospitality area.

ENTRY REQUIREMENTS

While there are no entry requirements defined in the training package, the RTO requires the following criteria to be met:

• • Applicants must be minimum 18 years of age at the time of commencement
  • Successful completion of Australian Equivalent Year 12 qualification or higher
  • Minimum IELTS score of 6 or PTE score of 46 or Certificate III in EAL or its equivalent.

In addition,

• • Cookery pathway Candidates should be able to handle and cook diary products and non-vegetarian food items including beef and pork.
  • Applicants should have basic computer and MS Office skills (Word, Excel and PowerPoint).

COURSE DURATION

This course will be delivered over 78 weeks of full time study.

TARGET GROUP

Candidates who are 18 years and above, (including mature aged clients) who wish to enter into the hospitality industry at the middle management level.

PATHWAYS INTO THE QUALIFICATION

Individuals may enter SIT50416 – Diploma of Hospitality Management with limited or no vocational experience and without a lower level qualification. Even though, it is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience within the hospitality industry prior to entering.

PATHWAYS FROM THE QUALIFICATION

After achieving SIT50416 – Diploma of Hospitality Management, individuals could progress to Advance diploma of Hospitality Management or higher education qualifications in Hospitality.

CAREER OPPORTUNITIES

This qualification provides a pathway to work in any sector of the hospitality industry as a departmental or small business manager. Possible job titles include:

• • chef de cusine
  • kitchen manager
  • restaurant manager
  • sous chef

DELIVERY

Training is based on face-to-face classroom delivery including interactive classroom teaching, practical activities and tutorials together with a practical placement (Work Based Training or WBT). Practical activities are conducted in the commercial Training Kitchen within the RTO premises. Students have to complete minimum of 12 sessions (48 hours of Practical placement) of Worked based Training (WBT) during their studies.

DELIVERY LOCATION

51 Brady Street, South Melbourne and 14/65 Mark Street, North Melbourne

ASSESSMENTS

Assessment will usually commence in the session following delivery. As this is a competency based program, assessment continues throughout the program until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed. Students will be required to perform in a range of assessment tasks including and not limited to: Knowledge Test (MCQ), Written Assignment, Practical Observation / Demonstration, Logbook, Role Play, Project, Portfolio and Case study.

UNIT OF COMPETENCE

To attain the SIT50416 Diploma of Hospitality Management, 28 units must be completed, consisting of 13 core units and 15 elective units