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.
SIT50416 Diploma of Hospitality Management
SIT50416 Diploma of Hospitality Management
CRICOS Course Code: 091033D
On successful completion of this course the students would be awarded the SIT50416 Diploma of Hospitality Management which is a nationally recognised qualification. This could help students gain entry into career paths or further education in the field of Hospitality.
This program is delivered on full time basis in mixed mode which includes classroom environment for the theory component and practical component of the course is delivered in both the Imperial Training Kitchen and through Work-based Training.
For each unit, candidates are provided with a Learner Resource, which includes materials used in the training sessions including practice activities, theory reviews and case study assessments.
Work Based Training (WBT) has been implemented at The Imperial College of Australia as part of SIT50416 Diploma of Hospitality Management for the delivery of SITHCCC020 Work effectively as a cook and SITHKOP005 Coordinate cooking operations. A total of 240 hours will be completed in WBT. WBT is guaranteed by the college.
WBT is aimed at giving students a varied experience in a real live situation, under normal commercial pressures.
Assessment processes cover a broad range of skills and knowledge needed to demonstrate competency and will integrate knowledge and skills with their practical application. All Assessments of units of competence will be conducted according to the assessment guidelines and competency standards of the official Training Package for this qualification.
Students will be required to perform in a range of areas including and not limited to: Short Answer Test, Case Study, Presentation, Practical Demonstration, Computer based activities and Written Examinations etc.
This course will be delivered over a 100 week period of full time study (including course delivery, assessment, public holidays and break).
There are no entry requirements for this qualification.
Eligibility Requirements – International Students
For international students Imperial has a requirement that all students must be over 18 years of age at the commencement of course. In relation to this qualification it would be quite unexpected for any student local or international to be under 18 years of age.
All international students should be able to meet the English requirements as required under the assessment level and country of passport of the student by Department of Home Affairs. Further information available on www.homeaffairs.gov.au
Imperial accepts the scores from International English Language Test Score (IELTS), PTE Academic English or the Test of English as a Foreign Language (TOEFL) as below:
|IELTS (Academic Module)||TOEFL (Internet based)||PTE Academic English
|Overall band score of 5.5||46||42|
Applicants whose English results falls below above score will need to enrol in an English Language Intensive Course for Overseas Students (ELICOS). Arrangements will be made for the student to complete the ELICOS course with one of approved ELICOS provider at the student’s expense.
Fee – International Students
|Tuition Fee:||$17,500 (subject to change without notice)|
|Overseas student Health cover (OSHC)/year (These prices are determined by the Insurance Provider and may be subject to change)|
|Resources||$1500 (Including commercial cookery tool kit, uniform and course material)|
|Total Course Fee||$19,250 (excluding OSHC)|
Note: As per ESOS Act, a Student can pay full fees of the above course before the start of the course, if they wish to do so, but they are not required to pay more than 50 percent up front course fee. We can also provide a more flexible payment plan to students to suit their individual circumstances
Eligibility Requirements - Domestic Students
It would be expected that they have
- Achieved a pass result in level 3/4 VCE English or VCE ESL or equivalent.
Fee – Domestic full fee paying students
Tuition Fee: $17,500 (subject to change without notice)
Admission Fee: $250
Total Course Fee: $19,250
We confirm that there will no additional cost(s) in undertaking this course
For domestic full fee paying students, Imperial will accept payment of no more than $1000 from each individual student prior to the commencement of the course. Following course commencement, Imperial may require payment of additional fees in advance from the student but only such that at any given time, the total amount required to be paid which is attributable to tuition or other services yet to be delivered to the student does not exceed $1,500.
Skill Recognition/Credit Transfers
Students may apply for Recognition of Prior Learning (RPL) by providing evidence that they have the required skills and knowledge in the specific areas of competency through work /industry experience and/or completed eligible assessments in an equivalent or higher qualification.
Appropriate credit transfer may be granted to eligible students against each unit of competency on evidence to successful completion of the same unit in an equivalent or higher nationally endorsed qualification.
Students with credit transfers will finish the course in a shorter duration and are advised to consult appropriate authorities/bodies for applicable criteria if they are planning further study.
Pathways into the qualification
After achieving SIT30816 Certificate III in Commercial Cookery and/or SIT40516 Certificate IV in Commercial Cookery individuals could progress to SIT50416 Diploma of Hospitality Management. Credits will be given to students who has successfully completed SIT30816 Certificate III in commercial cookery and/or SIT40516 Certificate IV in Commercial Cookery.
Pathways from the qualification
After achieving this qualification, candidates may undertake a range of Advance Diploma level qualifications including SIT60316 Advanced Diploma of Hospitality Management within the SIT Tourism, Travel and Hospitality Training Package, or other Training Packages.
SIT50416 Diploma of Hospitality Management qualification targets participants who are looking to enhance their skills and knowledge to work in a range of Hospitality environments. Individuals with this qualification are able to perform role such as a departmental or small business manager.
Possible job title includes:
- banquet or function manager
- bar manager
- cafe manager
- chef de cuisine
- chef patissier
- club manager
- executive housekeeper
- front office manager
- gaming manager
- kitchen manager
- motel manager
- restaurant manager
- sous chef
- unit manager (catering operations).
Units of Competence
In order to attain this qualification students are required to complete 28 units of competency consisting of thirteen (13) core units and fifteen (15) elective units.
Students may apply for exemption for any unit in which they can successfully demonstrate competency. Please refer details under Skill Recognition/Credit Transfers.
|SITXWHS003||Implement and monitor work health and safety practices|
|SITXFIN003||Manage finances within a budget|
|SITXMGT001||Monitor work operations|
|SITXHRM003||Lead and manage people|
|BSBDIV501||Manage diversity in the workplace|
|SITXCCS007||Enhance customer service experiences|
|BSBMGT517||Manage operational plan|
|SITXCCS008||Develop and manage quality customer service practices|
|SITXGLC001||Research and comply with regulatory requirements|
|SITXMGT002||Establish and conduct business relationships|
|SITXFIN004||Prepare and monitor budgets|
|SITXFSA001||Use hygienic practices for food safety|
|SITXFSA002||Participate in safe food handling practices|
|SITHCCC005||Prepare dishes using basic methods of cookery*|
|SITHCCC006||Prepare appetisers and salads*|
|SITHCCC007||Prepare stocks, sauces and soups*|
|SITHCCC008||Prepare vegetable, fruit, eggs and farinaceous dishes*|
|SITHCCC012||Prepare poultry dishes*|
|SITHCCC014||Prepare meat dishes*|
|SITHCCC013||Prepare seafood dishes*|
|SITHCCC018||Prepare food to meet special dietary requirements*|
|SITHCCC019||Produce cakes, pastries and breads*|
|SITHCCC015||Produce and serve food for buffets*|
|SITHCCC020||Work effectively as a cook*|
|SITHKOP005||Coordinate cooking operations*|
|*Prerequisite is SITXFSA001||Use hygienic practices for food safety|