Diploma of Hospitality Management

SIT50422

Diploma of Hospitality Management

CRICOS Course Code 112862M

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

This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

Possible job titles include:

• banquet or function manager
• bar manager
• café 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

Qualification

Students successfully completing the course will receive the Nationally Recognised qualification; SIT50422 Diploma of Hospitality Management.

Course Duration

This course is offered full time over 2 years or 104 weeks including holidays on a full time basis.

Contact Hours

20 hours per week for 80 weeks

Additionally, students are expected at least 10 hours of individual study per week not limited to research, learning activities and assessment activities utilising the facilities and resources available at Duke College.

Tuition Fee

$24,500

(Includes tuition fees plus any additional compulsory costs) Fees and Charges are subject to change with prior notice. Material Fee will be charged extra (Maximum up to $1000)

Training Location

• 33 Windsor St Richmond NSW 2753
• Level 1, 20 Macquarie St Parramatta NSW 2150

Duke College Training Kitchen

3/14 Hampstead Road Auburn NSW 2144

Entry Requirements

The Training Package does not specify any entry requirements for this qualification course.

Age Requirements

Duke College has a requirement that all students must be over 18 years of age at the commencement of course.

Academic Requirements

To gain entry to this course, applicants should have successfully completed home country equivalent to an Australian Year 12 qualification.
For further information refer to the Equivalent Qualifications on the New South Wales Education Standards Authority (NESA) website: http://www. boardofstudies.nsw.edu.au/hsc/equivalent-qualifications. html

English Language Requirements

All International Students applying for courses at Duke College must have a minimum English Language proficiency level of one of the below:

You should qualify in ANY ONE (1) of the following:

• IELTS overall band score of 6, or an equivalent score from an internationally recognized exam, in accordance with the Department of Home Affairs (DHA) regulations.
• At least 50% completion of any AQF Certificate IV or Diploma qualification within Australia
• IELTS band score of 5.5 or higher, with completion of Upper Intermediate ELICOS (minimum 10 weeks).
• IELTS score of 5.0 or higher, with completion of Upper Intermediate ELICOS (minimum 20 weeks).
• Successful achievement of at least Upper Intermediate level of ELICOS study in Australia.
• TOEFL iBT score of 65 or above, or an equivalent score.
• PTE Academic band score of 46 or above, or an equivalent score
• Cambridge English Advanced (CAE) test score of 169 or higher, or 147 when combined with at least 20 weeks of ELICOS.
• OET score band of Pass or higher, or an equivalent score.
• Successful completion of a Senior Secondary Certificate of Education in Australia conducted in English.
• Completion (within the past two years) of full-time studies in Australia toward a Certificate IV level course or higher.
• English as a first language from countries such as United Kingdom, United States of America, Canada, New Zealand and Republic of Ireland.
• Any other form of test that satisfies the institution's requirements.

Assessments

Assessments comprise of written assignments, tests, projects, case studies, skills demonstration and practicals. Skills will be assessed in the operational commercial training kitchen.

Course Structure

Units of Competency
(28 Units including 11 core & 17 elective units)

Core Units

• SITXCCS015 Enhance customer service experiences
• SITXCCS016 Develop and manage quality customer service practices
• SITXCOM010 Manage conflict
• SITXFIN009 Manage finances within a budget
• SITXFIN010 Prepare and monitor budgets
• SITXGLC002 Identify and manage legal risks and comply with law
• SITXHRM008 Roster staff
• SITXHRM009 Lead and manage people
• SITXMGT004 Monitor work operations
• SITXMGT005 Establish and conduct business relationships
• SITXWHS007 Implement and monitor work health and safety practices

Elective Units

• SITXFSA005 Use hygienic practices for food safety
• SITHCCC043 Work effectively as a cook**
• SITHCCC027 Prepare dishes using basic methods of cookery*
• SITHCCC028 Prepare appetisers and salads*
• SITHCCC029 Prepare stocks, sauces and soups*
• SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes**
• SITHCCC031 Prepare vegetarian and vegan dishes**
• SITHCCC035 Prepare poultry dishes**
• SITHCCC036 Prepare meat dishes**
• SITHCCC037 Prepare seafood dishes**
• SITHCCC041 Produce cakes, pastries and breads*
• SITHCCC042 Prepare food to meet special dietary requirements**
• SITHCCC040 Prepare and serve cheese*
• SITXFSA006 Participate in safe food handling practices
• SITXINV007 Purchase goods
• SITXFSA008 Develop and implement a food safety program***
• SITXINV006 Receive, store and maintain stock*

(* Prerequisite unit is SITXFSA005 Use hygienic practices for food safety)
(** Prerequisite unit are SITXFSA005 Use hygienic practices for food safety + SITHCCC027 Prepare dishes using basic methods of cookery)
(*** Prerequisite unit is SITXFSA005 Use hygienic practices for food safety + SITXFSA006 Participate in safe food handling practices )

Training Method

Training is conducted in the classroom as well as in the commercial training kitchen servicing customers (simulated industry environment). The delivery will include face to face training, lectures, discussions, research, learning activities, group work, and supervised practical sessions. Students undertaking this course will also have access to our commercial kitchen.