Diploma of Hospitality Management

Provider:

Australian Sovereign College (AUSC)

Course Code:

SIT50422

CRICOS Code:

105636B

Qualification Level:

Diploma

Course Area:

Food, Hospitality and Personal Services

Duration:

104-Week

Study Mode:

Full Time

Location:

Victoria (Melbourne)

Course Fee:

$10,000 - $13,900 Per Course

Delivery Mode:

On Campus

Target:

International

Intake:

Monthly

Compare

Enquire Apply

Course Overview

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.

Course Structure

The following 28 units are included in this course, and all are required to complete 13 core units and 15 elective units for the award of the qualification.

Core

BSBDIV501 Manage diversity in the workplace
BSBMGT517 Manage operational plan
SITXCCS007 Enhance customer service experiences
SITXCCS008 Develop and manage quality customer service practices
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFIN004 Prepare and monitor budgets
SITXGLC001 Research and comply with regulatory requirements
SITXHRM002 Roster staff
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXMGT002 Establish and conduct business relationships
SITXWHS003 Implement and monitor work health and safety practices

Elective

SITXFSA001 Use hygienic practices for food safety
SITHCCC020 Work effectively as a cook*
SITHCCC013 Prepare seafood dishes*
SITHCCC014 Prepare meat dishes*
SITHPAT006 Produce desserts*
SITHCCC019 Produce cakes, pastries and breads*
SITHCCC006 Prepare appetisers and salads
SITXFSA002 Participate in safe food handling practices
HLTAID011 Provide first aid
SITXWHS002 Identify hazards, assess and control safety risks
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHKOP004 Develop menus for special dietary requirements
SITHKOP005 Coordinate cooking operations

Entry Requirement

Admission Requirements
Academic Entry Requirements	Be at least 18 years of age and have completed the equivalent of Year 12. Participate in a course entry interview to determine suitability for the course and student needs. This will also include an LLN assessment and you must achieve ACSF 4 for reading, writing, numeracy and oral communication to enter the course.
Minimum Age to Apply	Be at least 18 years of age

Language Requirement
English Language Requirements	Have an IELTS* score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following: educated for 5 years in an English speaking country; or completed at least 6 months of a Certificate IV level course in an Australian RTO; or successful completion of an English Placement Test. Note that other English language tests such as PTE and TOEFL can be accepted. You are required to provide your results so that we can confirm they are equivalent to IELTS 5.5.

Language Requirement

English Language Requirements

Have an IELTS* score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:

educated for 5 years in an English speaking country; or
completed at least 6 months of a Certificate IV level course in an Australian RTO; or
successful completion of an English Placement Test.

Note that other English language tests such as PTE and TOEFL can be accepted. You are required to provide your results so that we can confirm they are equivalent to IELTS 5.5.

Career Opportunities

Potential employment options are in the commercial cookery sector in the roles such as chef or chef de partie.

Further education pathways may include the SIT60316 Advanced Diploma of Hospitality Management.

Internship or Work Placement

As part of this course you will also need to complete 64 service periods (256 Hours). Sixteen of these service periods will be completed in the training kitchen/simulated workplace. The other 48 service periods are to be completed as part of a work placement. The work placement will be completed in a commercial cookery setting (e.g. restaurant, café, function centre, etc). We may assist you to find a work placement or you can find your own. Your work placement will be discussed in detail with you once you start your course.