Diploma of Hospitality Management

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SIT50422 Diploma of Hospitality Management

Course Overview
Course Location Classes: Level 4 213 Lonsdale St, Melbourne
VIC 3000

Training Kitchen: 17‐21 Buckhurst St, South Melbourne
VIC 3205

Course Duration 78 Weeks (Including Holidays)
Fees and Charges Application Fees $250

Tuition Fees : $18,000

Delivery Mode Face to Face
Entry Requirements 1. Be at least 18 years of age.

2. Have an IELTS score of 5.5 or equivalent (test results must be no more than 2 years old) with 5.0 in each band.

3. Have completed a Year 12 or equivalent high school certificate.

Detailed Overview

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.

This qualification provides a pathway to work in any sector of the hospitality industry as a departmental or small business manager.

Course Details: https://training.gov.au/Training/Details/SIT50416

Entry Requirements

This course has the following entry requirements:
International students must:

  • Be at least 18 years of age.
  • Have an IELTS score of 5.5 or equivalent (test results must be no more than 2 years old) with 5.0 in each band.
  • Have completed a Year 12 or equivalent high school certificate

Candidates will also be required to complete a pre‐enrolment Candidate Self‐Assessment as part of the application and participate in a course entry interview to determine suitability for the course.

Course Duration

One and a Half (1.5 year) full time

Total Duration: 78 Weeks (including holidays)

Contact Weeks: 60 Weeks

This course will be delivered over a period of 78 weeks (including holidays). Classes will be schedules for 60 weeks over 6 academic terms of 10 weeks each. There will be a 2‐week break between the terms and a 6‐week holiday end of the year.

Class and kitchen sessions are planned to ensure that students have a mixture of practical and theoretical components and those classes cater for a wide variety of learning styles. Additionally, workplace practices and environments are simulated and used to conduct skills‐based assessments in accordance with unit requirements. Classes will be scheduled for 20 hours per week, including kitchen work and practice.

Delivery mode and location

This course will be delivered face‐to‐face in classroom and commercial kitchen settings which will include simulation of workplace‐based environments. This course does not work placement requirements.

The course will be delivered in our Melbourne campus (theory) and commercial kitchen (practical). Term timetables shall be provided for schedules:

CLASSES

Level 4 213 Lonsdale St, Melbourne
VIC 3000

TRAINING KITCHEN

17‐21 Buckhurst St, South Melbourne
VIC 3205

Career Outcomes

Students who complete this course may be able to seek employment in a range leadership and management roles such as;

  • Banquet or function manager
  • Front office manager
  • Kitchen manager
  • Motel manager
Education Pathways

After achieving SIT50416 Diploma of Hospitality, individuals could progress to SIT60316 Advanced Diploma of Hospitality Management or higher education
qualifications in management.

Course progress

Students are required to attend the scheduled classes (20 hours per week) and maintain a satisfactory academic performance as per Aboard’s Course Progress Policy.

Students who are identified as being at risk of not meeting course progress requirements and completing the course in the expected duration will be subject to college’s intervention strategy and provided support.

More information can be found in the student handbook and the policy available on college’s website.

Enrolment and Orientation

Upon acceptance of a student’s application for enrolment, a letter of offer, as well as a written agreement and tax invoice for pre‐paid fees, will be forwarded to students. Students must read through all provided information prior to signing the
agreement. A Confirmation of Enrolment (CoE) letter will be issued once the signed acceptance of the offer and written agreement are received.

The first day of each course will include orientation and induction. Orientation will include information about the campus, living in Australia, accessing our support
services and methods for achieving success throughout the course, including course progress requirements.

Detailed admission and enrolment process are provided on college’s website.

Training Arrangements

Students are required to attend classes for 20 hours a week and complete approximately 10 hours of homework/assignment/project work and self‐study per
week which consists of readings and research for assessments. Term timetables will be posted on notice boards and emailed to students at least one week prior to
the start of the term.

Students will also need to attend the kitchen for practical tasks. Timetables will be provided for classroom and kitchen hours and schedule.

Assessment Methods

Assessment methods used for this qualification will provide a range of ways for individuals to demonstrate that they have met the required outcomes including:

  • Written tasks
  • Practicals (Kitchen‐based)
  • Roleplay tasks
  • Presentations
  • Observations
  • Questioning (oral or written)

At the beginning of each unit, trainers will outline the assessment tasks that must be completed and provide assessment schedule and conditions. Assessment tasks may individual or team‐based tasks. Demonstration of skills and performance will be observed by the assessor under the required conditions.

Course Enrolment and Tuition Fee

Enrolment and Tuition fees of this course are as follows (Australian Dollar):

Enrolment fee: $250 (non‐refundable to be paid on application)

Tuition fee: $18,000

The tuition fee shall not change for the duration of the course.

Other non‐tuition fees may apply (e.g., Materials Fee)

International students are also required to take out Overseas Health Insurance Cover (OSHC) before arriving in Australia. OSHC information will also be included in
the Student Agreement. For more information on OHSC, visit, https://www.privatehealth.gov.au/health_insurance/overseas/overseas_student_health_cover.htm

All non‐tuition fees shall be listed in Student Agreement and Aboard’s Annual Fee Schedule, available from college’s website. For fee refund information and
procedure, refer to college’s Fee Refund Policy and Procedure available in the Student Agreement, college website and Student Handbook.

The policy can also be requested from student’s services: studentsupport@ataustralia.edu.au

Other Requirements

Students must also supply their own laptop or a similar device with Microsoft Office software e.g., Office 365 Personal that includes Outlook, Word, Excel,
PowerPoint & Publisher.

Additional costs associated with living in Australia are outlined in the International Student Handbook. Students should carefully review these costs in relation to
budgeting. Further information can be found at https://www.studyinaustralia.gov.au/english/live‐in‐australia/living‐costs.

Course Credit

Students may apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer or recognition of prior learning) at the time of
enrolment or at any time during their enrolment (prior to the commencement of the relevant unit/s of competency).

For international students, the granting of course credit may affect course fees as well as the duration of the course. The result of an application for credit and any
changes to fees or course duration will be advised to students in writing.

If course credit is granted following issuance of the Confirmation of Enrolment, students will receive a new Confirmation of Enrolment showing a reduced duration.
For any questions about course credit, contact us at the details shown below.

Course Structure
SIT50422 Diploma of Hospitality Management
SITXCCS015 Enhance customer service experiences Core
SITXCOM010 Manage conflict Core
SITXHRM008 Roster staff Core
SITXWHS007 Implement and monitor work health and safety practices Core
SITXCCS016 Develop and manage quality customer service practices Core
SITXFIN009 Manage finances within a budget Core
SITXFIN010 Prepare and monitor budgets Core
SITXGLC002 Identify and manage legal risks and comply with law Core
SITXHRM009 Lead and manage people Core
SITXMGT004 Monitor work operations Core
SITXMGT005 Establish and conduct business relationships Core
SITXFSA005 Use hygienic practices for food safety Elective
SITHCCC043 Work effectively as a cook Elective
SITHCCC042 Prepare food to meet special dietary requirements Elective
SITHCCC038 Produce and serve food for buffets Elective
SITHCCC040 Prepare and serve cheese Elective
SITHCCC039 Produce pates and terrines Elective
SITHKOP009 Clean kitchen premises and equipment Elective
SITHCCC023 Use food preparation equipment Elective
SITHCCC027 Prepare dishes using basic methods of cookery Elective
SITHCCC028 Prepare appetisers and salads Elective
SITHCCC029 Prepare stocks, sauces and soups Elective
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes Elective
SITHCCC031 Prepare vegetarian and vegan dishes Elective
SITHCCC035 Prepare poultry dishes Elective
SITHCCC036 Prepare meat dishes Elective
SITHCCC037 Prepare seafood dishes Elective
SITHCCC041 Produce cakes, pastries and breads Elective
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Level 4, 213 Lonsdale St, MELBOURNE VIC 3000, Australia.
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