OVERVIEW
The qualification is suitable for students who 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.
CAREER OUTCOMES
- Sous Chef
- Chef de Partie
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
STUDY LOCATION
- Campus: Level 8, 131 Queen Street Melbourne VIC 3000
- Practical Kitchen: 11-17 Jeffcott Street, West Melbourne VIC 3003 (Kitchen 1)
ASSESSMENT METHODS
Assessments may be conducted through a combination of written questions and answers, case studies, role-plays and demonstrations.
Work Placement Requirement: All students are required to work in the hospitality industry for 48 service periods to meet the requirements of the course. Students who are unable to find a suitable work experience venue will be assisted by Federation Technology Institute in finding a suitable venue.
COURSE STRUCTURE
Total number of units = 28┃13 core units plus┃15 elective units
You must achieve a competent result in the 28 units to obtain the SIT50422 Diploma of Hospitality Management.
| UNIT CODE | UNIT NAME | UNIT TYPE |
|---|---|---|
| BSBTWK501 | Lead diversity and inclusion | Core |
| BSBOPS502 | Manage business operational plans | Core |
| SITXCCS007 | Enhance customer service experiences | Core |
| SITXCCS008 | Develop and manage quality customer service practices | Core |
| SITXCOM005 | Manage conflict | Core |
| SITXFIN003 | Manage finances within a budget | Core |
| SITXFIN004 | Prepare and monitor budgets | Core |
| SITXGLC001 | Research and comply with regulatory requirements | Core |
| SITXHRM002 | Roster Staff | Core |
| SITXHRM003 | Lead and manage people | Core |
| SITXMGT001 | Monitor work operations | Core |
| SITXMGT002 | Establish and conduct business relationships | Core |
| SITXWHS003 | Implement and monitor work health and safety practices | Core |
| SITXFSA001 | Use hygienic practices for food safety | Elective |
| SITHCCC001 | Use food preparation equipment | Elective |
| SITHCCC005 | Prepare dishes using basic methods of cookery | Elective |
| SITHCCC006 | Prepare appetisers and salads | Elective |
| SITHCCC007 | Prepare stocks, sauces and soups | Elective |
| SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes | Elective |
| SITHCCC012 | Prepare poultry dishes | Elective |
| SITHCCC013 | Prepare seafood dishes | Elective |
| SITHCCC014 | Prepare meat dishes | Elective |
| SITHCCC018 | Prepare food to meet special dietary requirements | Elective |
| SITHCCC019 | Produce cakes, pastries and breads | Elective |
| SITHCCC020 | Work effectively as a cook | Elective |
| SITHKOP004 | Develop menus for special dietary requirements | Elective |
| SITHKOP005 | Coordinate cooking operations | Elective |
| SITHPAT006 | Produce desserts | Elective |
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 creditor partial credit in recognition of skills and knowledge gained through work experience, life experience and/or prior training.
CREDIT TRANSFER
Federation Technology Institute recognises qualifications and Statements of Attainment issued under the Australian Qualifications Framework by Registered Training Organisations.
You may pursue SIT60316 Advanced Diploma of Hospitality Management or Bachelor Degree with another CRICOS Registered Provider.
Quick Facts
Course name: SIT50422 Diploma of Hospitality Management
CRICOS Course Code:
Duration: 91 weeks
- Study is 58 weeks
- Work Placement is 12 weeks
- Break is 21 weeks
Study mode: All theory units are delivered face-to-face on campus. Practical components of the course are delivered face-to-face in our practical kitchen. Work placement component must be undertaken in a real industry workplace with a commercial kitchen. 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
-
- Chef
- Chef de Partie
Intake Dates
| 2023 | 2024 | |
| Jan | 16 | 15 |
| Apr | 24 | 22 |
| Aug | 14 | 12 |
| Nov | 13 | 11 |
Need help?
Call +61 (03) 9688 8029
Or request a call back from one of our FTI team members.