SIT50422 Diploma of Hospitality Management
SIT50422 Diploma of Hospitality Management
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. Diploma of Hospitality course provides the skills and knowledge for…
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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. Diploma of Hospitality 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.
Recommended Pathways
Pathways into the qualification
Individuals may enter 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 before starting the course.
Pathways from the qualification
After achieving Diploma of Hospitality Management, individuals could progress to Advance diploma of Hospitality Management or higher education qualifications in the management area.
Employment pathways from the Qualification
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 cuisine
- 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 work placement (Work Based Training or WBT). Practical activities are conducted in the commercial Training Kitchen. Classes will be scheduled for minimum of 20 contact hours per week.
Work Placement
Students must complete minimum of 12 sessions (60 hours) of work placement in an operational commercial kitchen during their studies. Students will be given an option to select their own workplace providing the workplace meets the Institute requirements. The Institute will arrange the workplace for all other students to complete their WBT. It is expected that the students should do 5 hours of work placement every week during Term 4 and 5 over a period of 12 weeks and above their 20 hours regular scheduled classes.
Course Credit
Course Credit is the value assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications. Course Credit reduces the amount of learning required to achieve a qualification and may be through Credit Transfer (CT) and/or Recognition of Prior Learning (RPL).
Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.
REQUIREMENTS
- Minimum 18 years of age at the time of commencement
- Successful completion of Australian Equivalent Year 12 qualification or higher
- Minimum IELTS score of 5.5 or PTE score of 42 or its equivalent
- Successful completion of SIT30816 Certificate III in Commercial cookery
In addition,
- Must be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
- Should have basic computer and MS Office skills (Word, Excel and Power Point)
EDUCATIONAL INSTITUTION
Australis Institute of Technology and Education (AITE) is a CRICOS Registered Training Organisation (RTO) established in year 2010. It covers subject areas including leadership, management, marketing, communication, business, and hospitality through its certificate and diploma programs. AITE has 4 campuses located in Parramatta (Sydney), Brisbane, Gold Coast and Cairns.
