Course Overview

The qualification is suitable for students who have completed SIT40516 Certificate IV in Commercial Cookery and want to advance their knowledge and skills in hospitality operations. Students will learn to operate independently, have responsibility for others and make a range of operational business decisions.

Course Structure

Students who complete SIT40516 Certificate IV in Commercial Cookery (CRICOS Course Code: 103431J) with Federation Technology Institute will receive 21 unit credited towards the SIT50416 Diploma of Hospitality Management (CRICOS Course Code: 103432H). After that they will be required to complete the 7 remaining unit of competencies to obtain the SIT50416 Diploma of Hospitality Management (CRICOS Course Code: 103432H).

Students who complete the SIT40516 Certificate IV in Commercial Cookery with another register provider will receive unit credited towards the SIT50416 Diploma of Hospitality Management (CRICOS Course Code: 103432H). Each student will be reviewed and a individual plan will be offered to the student prior to the acceptable of the enrolment.

The 21 units that are credit from the SIT40516 Certificate IV in Commercial Cookery are as follows:

SITXFSA001 Use hygienic practices for hospitality service CT
BSBDIV501 Manage diversity in the workplace CT
SITXCOM005 Manage conflict CT
SITXFIN003 Manage finances within a budget CT
SITXHRM003 Lead and manage people CT
SITXMGT001 Monitor work operations CT
SITXWHS003 Implement and monitor work health and safety practices CT
SITHCCC001 Use food preparation equipment CT
SITHCCC005 Prepare dishes using basic methods of cookery CT
SITHCCC006 Prepare appetisers and salads CT
SITHCCC007 Prepare stocks, sauces and soups CT
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes CT
SITHCCC012 Prepare poultry dishes CT
SITHCCC013 Prepare seafood dishes CT
SITHCCC014 Prepare meat dishes CT
SITHCCC018 Prepare food to meet special dietary requirements CT
SITHCCC019 Produce cakes, pastries and breads CT
SITHCCC020 Work effectively as a cook CT
SITHKOP004 Develop menus for special dietary requirements CT
SITHKOP005 Coordinate cooking operations CT
SITHPAT006 Produce desserts CT

The remaining 7 units of competency are as follows:

BSBMGT517 Manage operational plan Core
SITXCCS007 Enhance customer service experiences Core
SITXCCS008 Develop and manage quality customer service practices Core
SITXFIN004 Prepare and monitor budgets Core
SITXGLC001 Research and comply with regulatory requirements Core
SITXHRM002 Roster staff Core
SITXMGT002 Establish and conduct business relationships Core

Assessment method
Assessments may be conducted through a combination of written questions and answers case studies, role-plays and demonstrations.

Credit Transfer
Federation Technology Institute recognises qualifications and Statements of Attainment issued under the Australian Qualifications Framework by Registered Training Organisations.

Recognition of Prior Learning
Federation Technology Institute offers everyone the opportunity to apply for Recognition of Prior Learning (RPL) at enrolment. You may be granted credit or partial credit in recognition of skills and knowledge gained through work experience, life experience and/or prior training.

Pathways
You may pursue SIT60316 Advanced Diploma of Hospitality Management or Bachelor Degree with another CRICOS Registered Provider.

Study Location
Campus: Level 8, 131 Queen Street
Melbourne VIC 3000

Quick Facts

Course name: SIT50416 Diploma of Hospitality Management
CRICOS Course Code: 103432H
Duration: This is depended on the number of units credited towards the SIT50416 Diploma of Hospitality Management.

If the student completed the SIT40516 Certificate IV in Commercial Cookery (CRICOS Course Code: 103431J) with Federation Technology Institute the duration will be a total of 26 weeks, which will consist of 20 week study and 6 week break.

Study mode: The course is delivered face-to-face on campus
20 hours per week.

Fees: View course fees
Download: Course Flyer

Entry Requirements

  • Minimum 18 years of age
  • Must have completed equivalent to Australian year 12
  • IELTS band 5.5 (with no individual band below 5.0) or equivalent

Career outcomes

  • Sous Chef
  • Chef de Partie

Intake Dates

2022 2023 2024
Jan 23 22
Apr 17 15
Aug 15 14 12
Nov 07 06 04

Need help?

Call +61(03) 9600 1194

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