SIT50416 Diploma of Hospitality Management
CRICOS Code: 108609C
Qualification Status: Superseded
AQF Level: 5
Course Outline
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.
Units of Competency
This qualification includes 28 units of competency:
- 13 core units
- 15 elective units
| Core Units | BSBDIV501 Manage diversity in the workplace |
| BSBMGT517 Manage operational plan | |
| SITXCCS007 Enhance customer service experiences | |
| SITXCCS008 Develop and manage quality customer service practices | |
| SITXCOM005 Manage conflict | |
| SITXFIN003 Manage finances within a budget | |
| SITXFIN004 Prepare and monitor budgets | |
| SITXGLC001 Research and comply with regulatory requirements | |
| SITXHRM002 Roster staff | |
| SITXHRM003 Lead and manage people | |
| SITXMGT001 Monitor work operations | |
| SITXMGT002 Establish and conduct business relationships | |
| SITXWHS003 Implement and monitor work health and safety practices | |
| Elective Units | SITXWHS002 Identify hazards, assess and control safety risks |
| BSBTWK201 Work effectively with others | |
| SITXHRM001 Coach others in job skills | |
| SITHIND002 Source and use information on the hospitality industry | |
| BSBITU306 Design and produce business documents | |
| BSBSUS411 Implement and monitor environmentally sustainable work practices | |
| BSBCMM401 Make a presentation | |
| SITXCCS006 Provide service to customers | |
| SITXFSA001 Use hygienic practices for food safety | |
| SITHKOP005 Coordinate cooking operations | |
| SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes | |
| SITHCCC013 Prepare seafood dishes | |
| SITHCCC014 Prepare meat dishes | |
| SITHCCC019 Produce cakes, pastries and breads | |
| SITHPAT006 Produce desserts |
Course Duration
This qualification is expected to be completed in 78 weeks. This will include 60 weeks of face to face training and assessment spread over 6 terms of 10 weeks each and 18 weeks of term breaks (accumulative).
Students will also need to complete work placement of 48 hours for the unit SITHKOP005 Coordinate cooking operations as part of their course.
Intake Dates
Multiple intakes every year. Please contact admin team for more information.
Pre-requisites
There are no pre-requisites for this course.
Entry Requirements
- Age requirements: students must be a minimum age of 18 years or above at the time of course commencement
- Academic Requirements: to enter this qualification, applicants should have successfully completed the equivalent of Australian Year 12 or Certificate III or higher
- English Language Requirements: an English language proficiency level of one of the following:
- IELTS band score of 5.5 or equivalent,
- IELTS band 5.0 and a successful completion of ELICOS course minimum 10 weeks
- Pre-training review: all international applicants will undertake pre-training review to determine suitability for the course and student needs. The aim of the review is to identify their training needs through questions on previous education or training, relevance of the course to applicant, and relevant experience. This pre-training review also aims to identify any support needs and possible RPL or credit transfer opportunities
- Language, Literacy and Numeracy (LLN) Assessment: all applicant will be required to complete an LLN assessment prior to the commencement of the course. – it is a diagnostic process to identify if prospective student requires LLN support during study
- Hardware/Software requirements: Mercury Institute of Victoria will provide access to computers/laptops during classroom hours. However, for students to work on assessments, tasks and self-study, all learners are expected to have access to a laptop or computer with Windows/macOS operating system at their own cost. Note: Some assessment tasks are completed using a computer and internet, and it is essential for the student to possess basic computer skills
- Kitchen toolkit: students will need access to a kitchen toolkit which includes a chef’s uniform, safety shoes, various knives and small equipment. This will be arranged and provided by Mercury Institute of Victoria
- Physical requirements: applicants will need to be physically able to carry out manual handling required to perform tasks involved while undergoing training. As part of this course students are expected to handle complex foods – e.g. cooking of various processed or raw meats, poultry, seafood’s, dairy items and student must keep in mind of any religious or dietary barriers to handle such foods before enrolling in this course. Mercury Institute of Victoria will identify any such barriers presented by applicants during pre-training review and provide required support and reasonable adjustment where possible.
Delivery Approach
Face to face delivery.
This program will be delivered in the classroom. Practical face to face training will be provided in a commercial training kitchen. A work placement is also required.
Method of Training
The structured learning – formal learning activities, may consist of:
- classes or tutorials, on-line tasks, and forums
- learning activities
- structured workplace experience
- workshop activities
- structured prescribed reading
- prescribed follow-up activities.
Work Placement
Mercury Institute of Victoria will ensure placement of all students. This is to ensure international students with limited exposure to Australian workplace are not disadvantaged. Students will have the option to arrange their own work placement provided it meets all requirements. The assessor will visit and assess the student at least twice during this time at a mutually convenient time.
Educational Pathways
Participants will develop skills that lead to:
- SIT60316 Advanced Diploma of Hospitality Management.
Employment Pathways
Job roles and titles vary across different industry sectors. Possible career outcomes relevant to this qualification include:
- banquet or function manager
- bar manager
- café manager
- club manager
- front office manager
- motel manager
- restaurant manager
Tuition and Application Fees
Tuition fees: 21,750 AUD
Application fee: 250 AUD (non-refundable)
Material fee: 1,000 AUD
Payment Schedule:
- Study period 1 (Deposit to be paid prior to being issued CoE): 2,500 AUD tuition fees, 250 AUD Application fee and 1,000 AUD Material fee
- Study period 2: 3,850 AUD tuition fees
- Study period 3: 3,850 AUD tuition fees
- Study period 4: 3,850 AUD tuition fees
- Study period 5: 3,850 AUD tuition fees
- Study period 6: 3,850 AUD tuition fees
(*Deposit for course may vary, please refer to Letter of Offer)
RPL and Credit Transfer
Mercury Institute of Victoria will offer Recognition of Prior Learning (RPL) and Credit Transfer to all students at the time of enrolment. RPL enables students who have not undertaken the unit or equivalent, but have the required knowledge and skills, to demonstrate competency for the unit in an assessment only pathway. An RPL kit is available for candidates wishing to apply for RPL and information sessions are available to support the candidates in their application.
Further Information
To apply for this course or for further information please call Mercury Institute of Victoria on 03 9654 0101 or email admissions@mercury.edu.au.
