| Qualification Name | SIT50422 Diploma of Hospitality Management (CRICOS Course Code: 113408C) |
| AQF Level | AQF Level 5 |
| Duration | 78 weeks
Study mode: All theory units are delivered face-to-face on campus. Practical components of the course are delivered face-to-face in our practical kitchen. Work placement component must be undertaken in a real industry workplace with a commercial kitchen. 20 hours per week. |
| Fees | Tuition Fee: $14000.00 AUD
Enrolment Fee: $200.00 AUD Material Fee: $1000.00 AUD * * The material fees for the course include:
Other Fees: Please refer to the International Fees Schedule |
About the course
This qualification suitable for students who are seeking a role as manager with supervisory and team leading responsibilities in the hospitality industry. It covers a wide range of subjects such as customer service, team management, food and beverage operations, and event planning to prepare students for various roles within the hospitality sector.
Entry Requirements
- Minimum 18 years of age
- Must have completed equivalent to Australian year 12
- IELTS band 5.5 (with no individual band below 5.0) or equivalent
Intake Date
| 2024 | |
|---|---|
| 08 Jan | 08 Apr |
| 08 Jul | 07 Oct |
| 2025 | |
|---|---|
| 06 Jan | 07 Apr |
| 07 Jul | 06 Oct |
Unique Student Identifier (USI)
Delivery locations
|
Location |
Address |
Operating Hours |
|
|
Sydney Campus |
Classroom |
Suite 701, Level 7 541 Kent Street SYDNEY NSW 2000 |
Mon – Fri 8:30 – 17.00 |
|
Kitchen |
Suite 7/7A, 418A Elizabeth Street Surry Hills, NSW 2010 |
Mon – Thurs 7:00 – 15:00 |
|
|
Parramatta Campus |
Classroom |
Level 5, Suite 2/460 Church St, Parramatta, NSW 2150 |
Mon – Fri 8:30 – 17.00 |
|
Kitchen |
Suite 7/7A, 418A Elizabeth Street Surry Hills, NSW 2010 |
Mon – Thurs 7:00 – 15:00 |
|
|
Melbourne Campus |
Classroom |
Level 6, 341 Queen Street, Melbourne, VIC 3000 |
Mon – Fri 8:30 – 17.00 |
|
Kitchen |
11-17 Jeffcott Street, West Melbourne, VIC 3003 |
Mon – Thurs 7:30 – 15:00 |
|
ASSESSMENT METHODS
The course includes theory & practical training & assessment, which are conducted in a training room and a commercial kitchen.
The SIT40521 Certificate IV in Kitchen Management, the student has a requirement that students must complete a work placement component in the hospitality industry. All students are expected to complete the required 48 services periods.
Students will need to complete 48 complete food service periods in a workplace environment. Students are required to prepare dishes for customers within the typical time constraints of a busy commercial kitchen. Details of the shifts, the type of service and the tasks undertaken will be recorded within the student’s work placement logbook.
All students are encouraged to seek work experience in a local restaurant during their course of study. Such work experience can count as food service shifts at any time during the course however time will be allocated in weeks 66 – 75 for completion of the food service shifts. Students will be responsible in finding their own vocational work placements and it must be pre-approved by the College. Students who are unable will be supported (not guarantee) in finding a suitable venue.
Assessments may be conducted through a combination of written questions and answers, case studies, roleplays, practical demonstrations and work placement.
Course Structure
28 units must be completed:
- 11 core units
- 17 elective units, consisting of:
- 1 unit from Group A
- 1 unit from Group B
- 11 units from Group C
- 4 units from Group C, Group D, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
You must achieve a competent result in the 28 units to obtain the SIT50422 Diploma of Hospitality Management qualification.
| Unit of Competency | Elective/Core | Group |
|---|---|---|
| SITXMGT004 Monitor work operations | Core | |
| SITXWHS007 Implement and monitor work health and safety practices | Core | |
| SITXHRM008 Roster staff | Core | |
| SITXCCS015 Enhance customer service experiences | Core | |
| SITXCCS016 Develop and manage quality customer service practices | Core | |
| SITXFIN010 Prepare and monitor budgets | Core | |
| SITXGLC002 Identify and manage legal risks and comply with law | Core | |
| SITXMGT005 Establish and conduct business relationships | Core | |
| SITXCOM010 Manage conflict | Core | |
| SITXFIN009 Manage finances within a budget | Core | |
| SITXHRM009 Lead and manage people | Core | |
| SITXFSA005 Use hygienic practices for food safety | Elective | (A) |
| SITHCCC043 Work effectively as a cook+ | Elective | (B) |
| SITXFSA006 Participate in safe food handling practices | Elective | (C) |
| SITHCCC023 Use food preparation equipment* | Elective | (C) |
| SITHCCC027 Prepare dishes using basic methods of cookery* | Elective | (C) |
| SITHCCC028 Prepare appetisers and salads* | Elective | (C) |
| SITHCCC029 Prepare stocks, sauces and soups* | Elective | (C) |
| SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes+ | Elective | (C) |
| SITHCCC035 Prepare poultry dishes+ | Elective | (C) |
| SITHCCC037 Prepare seafood dishes+ | Elective | (C) |
| SITHCCC036 Prepare meat dishes+ | Elective | (C) |
| SITHCCC042 Prepare food to meet special dietary requirements+ | Elective | (C) |
| SITXINV006 Receive, store and maintain stock* | Elective | (C) |
| SITHCCC031 Prepare vegetarian and vegan dishes+ | Elective | (C) |
| SITXINV007 Purchase goods | Elective | (C) |
| SITXINV008 Control stock | Elective | (C) |
| SITHKOP010 Plan and cost recipes | Elective | (I) |
* Has a Pre-requisite unit, SITXFSA005 Use hygienic practices for food safety.
+ Has Pre-requisite units, SITXFSA005 Use hygienic practices for food safety &
SITHCCC027 Prepare dishes using basic methods of cookery.
Choice Business College offers everyone the opportunity to apply for Recognition of Prior Learning (RPL at enrolment. You may be granted creditor partial credit in recognition of skills and knowledge gained through work experience, life experience and/or prior training.
Choice Business College recognises qualifications and Statements of Attainment issued under the Australian Qualifications Framework by Registered Training Organisations.
PATHWAYS
Preferred pathways for prospective students considering this qualification include:
- SIT40521 Certificate IV in Kitchen Management
- Individuals who want to formalise their work experience with a hospitality qualification.
On completion of this course, you may pursue further qualifications with another CRICOS Registered Provider as below:
- SIT60322 Advanced Diploma of Hospitality Management
- Bachelor of Business Degree (Hotel Management) (Tourism)
