SIT50416 Diploma of Hospitality Management
CRICOS Course Code: 105636B
CRICOS Course Code: 105636B
|Delivery mode||This program is delivered in the classroom and through structured self-study. Practical face to face training is provided in a commercial kitchen. A work placement is also required.|
104 weeks, including 83 study weeks and 21 weeks of holidays.
See details regarding duration under course credit if you have already completed SIT30816 and SIT40516 with us.
20 hours a week in the classroom and 4 hours of structured self-study
Completion of 64 service periods (4 hours per service period = 256 hours)
|Fees and Payment||Fees Schedule|
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.
The latest release of the qualification and packaging rules can be found at the following link: Details:SIT50416
Note: This course is superseded and non-equivalent to new course SIT50422 – Diploma of Hospitality Management. College will teach out students enrolled in this course before June – 2023.
This course is targeted at international students who are:
Completing this course may provide you with employment or learning opportunities. Potential employment options are in the commercial cookery sector in the roles such as chef or chef de partie. Further education pathways may include the SIT60316 Advanced Diploma of Hospitality Management.
You are required to bring your own laptop with Office 365 (or similar program) to all classes.
You are responsible for providing your own uniform, sturdy work shoes and a knife set. Details of suppliers will be provided to you at your orientation.
The following units are included in this course and all are required for the award of the qualification. Students who only complete some units will be awarded with a Statement of Attainment for units successfully completed.
Click here for Course Structure
Click here for Course Structure
|Unit Code||Unit Title|
|BSBDIV501||Manage diversity in the workplace|
|BSBMGT517||Manage operational plan|
|SITXCCS007||Enhance customer service experiences|
|SITXCCS008||Develop and manage quality customer service practices|
|SITXFIN003||Manage finances within a budget|
|SITXFIN004||Prepare and monitor budgets|
|SITXGLC001||Research and comply with regulatory requirements|
|SITXHRM003||Lead and manage people|
|SITXMGT001||Monitor work operations|
|SITXMGT002||Establish and conduct business relationships|
|SITXWHS003||Implement and monitor work health and safety practices|
|SITXFSA001||Use hygienic practices for food safety|
|SITHCCC020||Work effectively as a cook*|
|SITHCCC013||Prepare seafood dishes*|
|SITHCCC014||Prepare meat dishes*|
|SITHCCC019||Produce cakes, pastries and breads*|
|SITHCCC006||Prepare appetisers and salads|
|SITXFSA002||Participate in safe food handling practices|
|HLTAID011||Provide first aid|
|SITXWHS002||Identify hazards, assess and control safety risks|
|SITHCCC007||Prepare stocks, sauces and soups|
|SITHCCC008||Prepare vegetable, fruit, egg and farinaceous dishes|
|SITHCCC012||Prepare poultry dishes|
|SITHKOP004||Develop menus for special dietary requirements|
|SITHKOP005||Coordinate cooking operations|
Australian Sovereign College has the following entry requirements:
Note that other English language tests such as PTE and TOEFL can be accepted. You are required to provide your results so that we can confirm they are equivalent to IELTS 5.5.
This course is delivered face-to-face in a classroom-based setting, as well as structured- self-study and through workplace based training.
The timetable for this course will be provided to you on orientation, this is subject to change.
Class sessions include a mix of theory and practical activities with a focus on creating a real life workplace. Kitchen sessions focus on practical training and assessment.
For the self-study, you will be provided with a self-study guide which includes activities which you must complete and hand into your trainer and assessor each week.
In addition to classroom based training and assessment and training and assessment in the kitchen and structured self-study, you will also need to complete approximately 5 hours of additional, unsupervised study per week including general reading and research for assessments.
As part of this course you will also need to complete 64 service periods. Sixteen of these service periods will be completed in the training kitchen/simulated workplace. The other 48 service periods are to be completed as part of a work placement. The work placement will be completed in a commercial cookery setting (e.g. restaurant, café, function centre, etc). We may assist you to find a work placement or you can find your own. Your work placement will be discussed in detail with you once you start your course.
You will also need to complete assessments for this course which may include:
At the beginning of each unit, your trainer and assessor will outline the assessment tasks that must be completed.
Your classes will be conducted in modern classrooms and the training kitchen and you will be able to access Wi-Fi. There are also areas for you to relax, as well as conduct additional study.
You will be provided with a Student Guide relevant to each unit in your course. Textbooks are also available onsite for you to use and borrow if you wish.
Satisfactory course progress and attendance is very important in order to meet visa requirements. Please read the International Student Handbook carefully for more information. You will also be provided with further information about course progress and attendance requirements at your orientation. Please note that your orientation will be held at our Hobart campus and if you require any student support you will also receive this at our Hobart campus. Please review the information in the International Student Handbook.
You can apply for recognition of existing qualifications or skills, knowledge and experience (credit transfer or recognition of prior learning) as per the information included in our International Student Handbook, which is available at www.ausc.edu.au
If you are granted course credit, this will affect your course fees as well as the duration of your course. We will advise you in writing of changes to fees or course duration as a result of the credit. You will also be issued with a new Confirmation of Enrolment.
For any questions about course credit, contact us at email@example.com
Please note that if you have completed the SIT30816 Certificate III in Commercial Cookery and the SIT40521 Certificate IV in Kitchen Mangement with us, you will only need to complete a further five units. This will be completed over 26 weeks . Full details will be provided to you as you progress from one course to the next.