Diploma of Hospitality Management

Provider:
Australian Adelaide International College PTY. LTD
Course Code:
SIT50416
CRICOS Code:
096043F
Qualification Level:
Diploma
Course Area:
Food, Hospitality and Personal Services
Duration:
26-Week
Study Mode:
Full Time
Location:
South Australia
Course Fee:
Send Enquiry
Delivery Mode:
On Campus
Target:
Domestic,International

Course Overview

Qualification Rules
Students need to complete 28 units of competency in total, following the guidelines as outlined in the SIT Training Package Qualifications Rules, which require: 13 core units plus and 15 elective units.

It is expected that each student will complete a pathway of Certificate III in Commercial Cookery SIT30816 and Certificate IV in Commercial Cookery SIS40516 prior to commencing this qualification. This will allow the student to be granted credit transfer for up to 22 units of competency. Under this arrangement the 6 units offered by
AAIC to gain this qualification are listed as below:

Please note: All the elective units have been selected by the college through an extensive consultative process with industry partners and they have been identified to provide knowledge and skills appropriate for the industry. The full list of units can be found within SIT Training Package and are made available for all AAIC training staff and students to review. 

Duration
AAIC will deliver this qualification over a 26-week period. This will consist of scheduled 20 Student Contact Hours (SCH) per week for 20 weeks (400 hours) allowing for 6 weeks of break. This takes into account Public holiday periods such as Christmas & Easter, and School holiday breaks.

Delivery Methods
This program is delivered through class room based face-to-face training, including simulated individual or group exercises in theory classes. The trainer will provide any additional learning material where gaps are identified in either the student’s underpinning knowledge or the training resources.

Assessment Methods
Students will be advised of the assessment requirements at the beginning of each unit. Assessment will usually commence in the session following delivery or as advised by the trainer. As this is a competency based program, assessment continues throughout the program until the student either achieves competency in the assessment tasks or a further training need is identified and addressed.

The assessment process may include:
  • Knowledge Test
  • Case studies
  • Assignments
  • Role plays
  • Supervised Assessments

Pathways for further studies
After achieving the SIT50416 – Diploma of Hospitality, students may choose to undertake SIT60316 – Advanced Diploma of Hospitality Management or other relevant qualifications.

Cost
Tuition Fee $6000
One time Application Fees $250 (Non-Refundable)
Text Books & Material Fees $0
Single Overseas Student Health Cover $ 550 per Annum Approximately
Family Overseas Student Health Cover $ 5000 per Annum Approximately

Entry Requirement

Admission Requirements
Academic Entry Requirements
Completed year 12 (HSC or equivalent)
Completed Certificate III in Commercial Cookery SIT30816 and Certificate IV in Commercial Cookery SIT40516
Minimum Age to Apply Must be 18 years of age or over
Language Requirement
English Language Requirements
Minimum 5.5 IELTS score or equivalent as per the following:
TOEFL iBT: 46
PTE Academic: 42
OET: B for each test component
Cambridge English: Advanced (CAE) 162

Career Opportunities

Students are provided with advice on employment and training options throughout the delivery of the program. Job roles and titles may vary across different industry sectors. 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 specialisation in accommodation services, cookery, food and beverage and gaming. Possible job titles relevant to this qualification include:

  • 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

(AAIC does not guarantee an employment outcome, licence, or accreditation at the completion of this qualification).

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