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.
Modes of delivery for this course are face-to-face class and online learning.
Timing/Loading:
20 hours/week
Specific days will be advised during orientation
Resource Fees:
$550 / $2,500 (Extended Diploma) (Promotional Price)
Tuition Fees:
$5,600 / $21,600 (Extended Diploma) (Promotional Price)
Entry Requirements:
- Australian Year 12 (or equivalent)
- IELTS 5.5 overall (or equivalent) with no band score less than 5.0
- Completion of SIT30821 Cert III in Commercial Cookery and SIT40521 Cert IV in Kitchen Management or obtain RPL or credit transfer for required units (For standalone Diploma 6 months enrolment)
Matured Aged students are assessed on case by case basis on their eligibility to enrol to the respective course based on their working experience if they do not have evidence of previous required academic qualifications.
Students will also be required to undertake Language, Literacy and Numeracy (LLN) test at the time of enrolment and at any time if the college believes that their levels are not up to standards. Even if student has the appropriate IELTS score, they are still required to do the LLN test at time of enrolment.
Duration:
Standalone Diploma Enrolment
Total: 24 weeks*
(20 weeks study + 4 weeks break)
One Semester
*If the course starts in Term 4, the total course duration will be 26 weeks instead of 24 weeks due to the year-end holiday.
Extended Diploma Enrolment
Total: 104 weeks*
(80 weeks study + 24 weeks break)
Four Semesters
Inclusive of 192 hours of work-based training at an approved commercial kitchen or restaurant.
Course Content:
SITXCCS015 Enhance customer service experiences
SITXCCS016 Develop and manage quality customer service practices
SITXCOM010 Manage conflict
SITXFIN009 Manage finances within a budget
SITXFIN010 Prepare and monitor budgets
SITXGLC002 Identify and manage legal risks and comply with law
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXMGT004 Monitor work operations
SITXMGT005 Establish and conduct business relationships
SITXWHS007 Implement and monitor work health and safety practices
SITXFSA005 Use hygienic practices for food safety
SITHCCC043* Work effectively as a cook
SITHCCC023* Use food preparation equipment
SITHCCC027* Prepare dishes using basic methods of cookery
SITHCCC028* Prepare appetisers and salads
SITHCCC029* Prepare stocks, sauces and soups
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031* Prepare vegetarian and vegan dishes
SITHCCC035* Prepare poultry dishes
SITHCCC036* Prepare meat dishes
SITHCCC037* Prepare seafood dishes
SITHCCC041* Produce cakes, pastries and breads
SITHCCC042* Prepare food to meet special dietary requirements
SITXFSA006 Participate in safe food handling practices
SITXFSA008* Develop and implement a food safety program
SITXINV007 Purchase goods
SITHIND006 Source and use information on the hospitality industry
Assessment Methods:
- Reports
- Interviews
- Role playing
- Case studies
- Group projects
- Observations
- Presentations
- Problem solving
- Verbal interactions
- Practical demonstrations
Employment Opportunities:
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 multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
Further Education:
- SIT60322 Advanced Diploma of Hospitality Management (111265G)
- BSB50120 Diploma of Business (107205J)
- BSB50420 Diploma of Leadership and Management (104154F)