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SIT50421 Diploma of Hospitality Management (CRICOS: 114148K)
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SIT50421 Diploma of Hospitality Management (CRICOS: 114148K)

SIT50421 Diploma of Hospitality Management (CRICOS: 114148K)

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About this course

Diploma of Hospitality Management:

 

CODE: SIT50422

 

CRICOS Course Code: 114148K

 

Campus Locations:

 

Melbourne:

Level 13, 190 Queen Street, Melbourne 3000

80 Blair Street, Broadmeadows 3047

185-187 Boundary Road, North Melbourne

 

Perth:

Level 4 3-5 Bennett St, EAST PERTH 6004

28/386 Wanneroo Road, Westminster WA 6061

 

Intake: Multiple intakes available

 

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 multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards, and industry codes of practice.

 

DURATION

This program will be delivered over a period of 104 weeks

 

PLEASE NOTE:

The course duration for Acacia students who have successfully completed SIT30821 Certificate III in Commercial Cookery and SIT40516 Certificate IV in Kitchen Management is 26 weeks (20 weeks study and 6 weeks holidays).

 

STUDY MODE
Face to face classroom, Practical training and assessment is completed in commercial kitchen.

 

JOB PROSPECTS

On successful completion of the course candidates can seek employment as

  • banquet or function manager
  • bar manager · café manager
  • chef de cuisine
  • chef patissier
  • club manager · executive housekeeper
  • front office manager
  • gaming manager
  • kitchen manager
  • motel manager
  • restaurant manager
  • sous chef
  • unit manager catering operations.

 

ENTRY REQUIREMENTS

  • All overseas students entering this qualification must have an English Language proficiency level of one of the below:
  • IELTS band score of 5.5 (Academic or general version) or equivalent internationally recognized exam result, or
  • IELTS band score of 5.0 (Academic or general version) then Satisfactory completion of ELICOS or ESL up to 20 weeks at upper intermediate level or
  • Upper Intermediate (General English) or higher certificate from a CRICOS registered English language training provider
  • In the 2 years before commencing the course, has completed secondary studies equivalent to an Australian Year 12 qualification from an English language speaking country.
  • In the 2 years before commencing the course, has completed, in Australia and in the English language, either the Senior Secondary Certificate of Education or a substantial component of a course leading to a qualification from the Australian Qualifications Framework at the Certificate III or higher level.
  • Acacia Institute also has an online English proficiency test to ensure that students have the English language capacity to successfully complete this course.
  • For overseas students on an Australian student visa, Acacia Institute has a requirement that all students must be over 18 years of age at the commencement of course.
  • It is recommended that students have attained a year 12 certificate or equivalent.

 

Qualification Requirements for Acacia:

Students must have completed the Certificate III in Commercial Cookery & Certificate IV in Kitchen Management.

Students will be evaluated on a case-by-case basis to ensure that they meet entry requirements and that they are enrolled in the units required to meet the packaging rules for SIT40521 Certificate IV Kitchen management.

 

Language, Literacy and Numeracy Requirements

There are no language, literacy and numeracy requirements to enter this qualification. However, LLN testing will be used during enrolment to investigate the need for language, literacy and numeracy support throughout the course.

 

Licensing/Regulatory Requirements

There are no licensing or regulatory requirements associated with this course.

For international students, ACACIA has a requirement that all students must be over 18 years of age at the commencement of course.

International students are required to hold Overseas Health Insurance cover for the duration of the course.

 

PATHWAYS

Students exiting this qualification may choose to progress with further studies by undertaking one or more of the following qualifications:

An undergraduate degree in hospitality management

A range of other qualifications at Diploma level.

 

UNIT OF COMPETENCY:

 

Unit Code Description
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 the 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
BSBTWK501 Lead diversity and inclusion
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC035 Prepare poultry dishes
SITHCCC036 Prepare meat dishes
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITHCCC037 Prepare seafood dishes
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC028 Prepare appetisers and salads
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHASC022* Prepare Asian stocks and soups
SITHCCC029* Prepare stocks, sauces and soups
SITHKOP013 Plan cooking operations
SITHCCC041 Produce cakes, pastries and breads
SITHPAT016 Produce desserts
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC023  Use food preparation equipment

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