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.

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 acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

Course Duration

This qualification and its duration have been structured as a packaged pathway program.

104 weeks* Pathway Program (including public holidays, re-assessment and catch-up classes – full-time study 20 contact hours per week timetabled over 2.5 days per week)

*Successful completion of the SIT30821 - Certificate III in Commercial Cookery (52 weeks including term breaks and holidays) and SIT40521 – Certificate IV in Kitchen Management (26 weeks including term breaks and holidays) is mandatory to undertake this training plan.

Mode of Study

The program is classroom-based delivery face to face with practical application in a simulated work environment or a work placement venue with trainer led training in classrooms, commercial kitchens, simulated work environments/industry workplaces and computer labs consisting of direct observation, product-based methods, portfolios, questioning and third-party evidence.

Campuses

• Ground Floor 313 - 315 Flinders Lane, Melbourne, Victoria, 3000
• 390A Lygon Street, Brunswick East, Melbourne, Victoria, 3057

 

Entry Requirements

Australian International Institute of Technology has the following entry requirements for the SIT50422 - Diploma of Hospitality Management packaged pathway:

• Be at least 18 years of age.
• Must have completed at least the equivalent of Year 12.
• Have successfully completed the SIT30821 - Certificate III in Commercial Cookery.
• Have successfully completed the SIT40521 - Certificate IV in Kitchen Management.
• Meet minimum English Language Proficiency Requirements* including:
  • Have obtained an IELTS band score of at least 6.0 ‐ or equivalent; or 5.5 where the test score is combined with at least 10 weeks ELICOS or 5.0 where the test score is combined with at least 20 weeks ELICOS https://www.homeaffairs.gov.au/trav/stud/more/student-visa-english-language-requirements
    Note - IELTS - results are valid for two years only: reference: https://support.cambridgeenglish.org/hc/en-gb/articles/202838296-How-long-are-my-results-and-certificate-valid-for-
    
  • Have completed a Certificate IV, Diploma or Advanced Diploma level Training Package course in Australia; or
  • Have completed any Certificate III or Certificate IV in ESL or EAL from the ESL/EAL Framework (VIC); or
  • Have completed the ELICOS Course: General English – Intermediate Level.

 
*Note – If an International student is not required to provide evidence of their English Language Proficiencies (in Speaking, Reading, Writing and Listening) at the time of applying for their Student visa (Sub‐class 500) – reference: https://www.homeaffairs.gov.au/trav/stud/more/student-visa-english-language-requirements, they will be required to complete Australian International Institute of Technology’s English Language Proficiency Assessment to ensure that they have the required English proficiency level for this course.

 

Course Requirements

The handling of raw meat including beef, lamb, pork poultry, seafood and shellfish are part of the course requirements.

Timetabled Classes and Work Placement can include Morning’s and Evening’s; Work Placement can also include sessions on Weekends and Public Holidays which align to industry operational requirements.

Work placement is scheduled only after all prerequisites have been completed in an approved Industry or Simulated Work Environment for 12 Complete Food Service periods completed during the SIT40521 – Certificate IV in Kitchen Management.

*A complete food service period can cover a Breakfast service, Lunch service, Dinner service or a Special function for a minimum of four (4) hours in an industry workplace with industry-realistic ratios of kitchen staff to customers

 

Pathways

Students who complete this course may wish to continue their education into the SIT60322 - Advanced Diploma of Hospitality Management, or higher education qualifications in hospitality or management or further pursue a career in the Tourism, Travel and Hospitality industry multiskilling or as a Hospitality Manager, Motel Manager, Sous Chef, Chef Pâtissiers, Restaurant Manager.

Units of Competency

28 Total number of units – 28 (This qualification has 11 core units and 17 elective units)

• Refer to: https://training.gov.au/Training/Details/SIT50422