Diploma of Hospitality Management

Qualification

Degree

Available Intakes

Monthy

Duration

88 weeks including breaks

Diploma-of-Hospitality-Management
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About

The Diploma of Hospitality Management course provides the skills and knowledge for an individual to become competent as a Supervisor or Team Leader in any hospitality function area. Graduate of this Diploma of Hospitality Management course would have the ability to supervise, lead and execute judgments using wide-ranging technical, creative, or conceptual competencies. Work would be undertaken in various hospitality settings.

 

Course Information

Overview

Course Code : SIT50416
CRICOS Code : 091003K
Duration : 88 weeks including breaks (20 hours per week)
Delivery Locations :
  • Melbourne Campus: Level 14, 123 Queen Street, Melbourne VIC 3000
  • Abottsford Campus: 413, Johnston Street, Abottsford VIC 3067
  • Adelaide Campus: 14, Adam St, Hindmarsh, South Australia 5007
Intake : Refer to Intake Dates

Domestic Students

Course Fee : AUD $17,999
Other Costs : Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted).
Payment Options : Upfront, Payment Plan
Delivery Mode : For Domestic students; face-to-face classroom-based and/or workplace training.
Eligibility Criteria : Refer to Entry Requirements
How To Apply : Apply Here

International Students

Course Fee : AUD $17,999
Other Costs : Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted).
Payment Options : Upfront, Payment Plan
Delivery Mode : For International students; face-to-face classroom based.
Eligibility Criteria : Refer to Entry Requirements
How To Apply : Apply Here

Course Structure

Units of Competency
Unit Code Unit Name
BSBDIV501 Manage diversity in the workplace
BSBMGT517 Manage operational plan
SITHK0P005 Coordinate Cooking Operations
SITXCCS007 Enhance Customer Service Experiences
SITXCCS008 Develop and manage quality customer service practices
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFIN002 Interpret Financial Information
SITXFIN004 Prepare and monitor budgets
SITXFSA002 Participate in safe food handling practices
SITXFSA001 Use hygienic practices for food safety
SITXGLC001 Research and comply with regulatory requirements
SITHHRM002 Roster staff
SITXHRM003 Lead and manage people
SITXHRM004 Recruit, select and induct staff
SITXHRM006 Monitor staff performance
SITXMGT001 Monitor work operations
SITXMGT002 Establish and conduct business relationships
SITXWHS003 Implement and monitor work health and safety practices
*Commercial Cookery Pathway
SITHCCC006 Prepare appetizers and salads
SITHCCC007 Prepare stocks, sauces, and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Produce cakes, pastries and breads
BSBITU202 Create and use spreadsheets
*Patisserie pathway
SITHPAT001 Produce cakes
SITHPAT002 Produce gateaux, torten and cakes
SITHPAT003 Produce pastries
SITHPAT004 Produce yeast based bakery products
SITHPAT005 Produce petits fours
SITHPAT007 Prepare and model marzipan
SITHPAT008 Produce chocolate confectionery
SITHPAT009 Model sugar based decorations
SITHPAT010 Design and produce sweet buffet showpieces
Employment Pathway 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:
• banquet or function manager
• bar manager
• café manager
• chef de cuisine
• chef patissier
• club manager
• front office manager
• kitchen manager
• restaurant manager
• sous chef
• unit manager catering operations.
Training Pathway Pathways from the qualification
After achieving SIT50416 Diploma of Hospitality Management, individuals could progress to SIT60316 Advanced Diploma of Hospitality Management or higher education qualifications in management.
Assessment Methods The Institute will use the following assessment methods during this course which include and may not be limited to Questions, Assignments, Projects, Case Studies, Activities, Third Party Reports/Logbooks, Portfolio, Observations, Tests and Written Assessments.
Recognition of Prior Learning and Credit Transfer For information regarding your eligibility for Recognition of Prior Learning and Credit Transfer, please email info@vit.edu.au