Ground Floor 313 -315 Flinders Lane, Melbourne VIC 3000
Course Code SIT50416
CRICOS course Code 0101696
Course Duration 104 weeks(Packaged Pathway)
Pre Enrolment Information Click Here
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 multi-skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
Possible job titles include:
This qualification and its duration have been structured as a ‘Packaged pathway’.
104 weeks* (including public holidays, re-assessment and catch-up classes – full-time study 20 contact hours per week timetabled over 3 days per week)
The program is classroom-based delivery face to face and work placement with trainer led training in classrooms, commercial kitchens, and computer labs consisting of lectures, group discussions, workshops, and simulated or actual industry work environments.
Assessment consists of direct observation, product-based methods, portfolios, questioning and third-party evidence.
Australian International Institute of Technology has the following entry requirements for the SIT50416 - Diploma of Hospitality Management.
All International students must:
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 SIT40516 – Certificate IV in Commercial Cookery).
Students who complete this course may wish to continue their education into the SIT60316 - 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 multi-skilling or as a specialisation in accommodation services, cookery, food and beverage and gaming as a Departmental or Small Business Manager.
28 Total number of units – 28 (This qualification has 13 core units and 15 elective units)
UNIT CODE |
UNIT TITLE |
CORE / ELECTIVE |
---|---|---|
BSBADM502 |
Manage meetings |
|
BSBCMM401 |
Make a presentation |
Elective |
BSBDIV501 |
Manage diversity in the workplace# # This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40516 - Certificate IV in Commercial Cookery |
Core |
BSBMGT517 |
Manage operational plan |
Core |
SITHIND002 |
Source and use information on the hospitality industry |
|
SITHKOP004 |
Develop menus for special dietary requirements# # This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40516 - Certificate IV in Commercial Cookery. |
|
SITHKOP005 |
Coordinate cooking operations * + # (* Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)(+ Work Placement – 12Complete Food Service Periods) # This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40516 - Certificate IV in Commercial Cookery. |
|
SITHKOP007 |
Design and cost menus |
Elective |
SITXCOM005 |
Manage conflict# # This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40516 - Certificate IV in Commercial Cookery. |
Core |
SITXCCS007 |
Enhance customer service experiences# # This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40516 - Certificate IV in Commercial Cookery |
Core |
SITXCCS008 |
Develop and manage quality customer service practices |
Core |
SITXFIN002 |
Interpret Financial Information# # This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40516 - Certificate IV in Commercial Cookery. |
Elective |
SITXFIN003 |
Manage finances within a budget# # This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40516 - Certificate IV in Commercial Cookery. |
Core |
SITXFIN004 |
Prepare and monitor budgets |
Core |
SITXFSA001 |
Use hygienic practices for food safety ^ ^This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery |
Core |
SITXFSA002 |
Participate in safe food handling practices ^ ^This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery |
Elective |
SITXFSA004 |
Develop and implement a food safety program# |
Elective |
SITXGLC001 |
Research and comply with regulatory requirements |
Core |
SITXHRM002 |
Roster staff |
Core |
SITXHRM003 |
Lead and manage people# # This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40516 - Certificate IV in Commercial Cookery. |
Core |
SITXHRM004 |
Recruit, select and induct staff |
Elective |
SITXHRM006 |
Monitor staff performance |
Elective |
SITXINV003 |
Purchase goods |
Elective |
SITXINV004 |
Control stock |
Elective |
SITXMGT001 |
Monitor work operations# # This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40516 - Certificate IV in Commercial Cookery. |
Core |
SITXMGT002 |
Establish and conduct business relationships |
Core |
SITXWHS002 |
Identify hazards assess and control safety risks ^ ^This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery |
Elective |
SITXWHS003 |
Implement and monitor work health and safety practices# # This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40516 - Certificate IV in Commercial Cookery. |
Core |