30 weeks including 2 weeks of term break (Advanced standing)
Unit by unit
Trainer led in the classroom and structured self-paced study
A. Written questions
D. Written reports/reflection
E. Portfolio of work/simulation
F. Comprehensive projects
Qualification description and job roles
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 acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
Total number of units = 28
- 11 core units plus
- 17 electives
Elective units must be relevant to the work environment and the qualification, maintain the integrity of the AQF alignment and contribute to a valid, industry-supported vocational outcome.
A pathway is the route or course of action taken to get to a destination. A training pathway generally means the learning activities or experiences used to attain the competencies needed to achieve career goals. There is no single pathway that applies to everyone; each individual has specific needs and goals. Achievement of AQF qualifications provides opportunities for individuals to pursue and achieve their career goals. Qualifications can be achieved in various ways, including:
- Off-the-job training, e.g. Attending classroom-based learning programs
- Recognition of prior learning / Credit transfer.
Pathways into the qualification
It is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience prior to entering SIT50422 Diploma of Hospitality Management. However, this is not mandatory.
This Training and Assessment Strategy specifically focuses on students who have used a pathway from Certificate III Commercial Cookery to Certificate IV in Kitchen Management and moving onto the Diploma of Hospitality Management.
Pathways from the qualification
After achieving SIT50422 Diploma of Hospitality Management, individuals could progress to SIT60322 Advanced Diploma of Hospitality Management or higher education qualifications in management.
Entry requirements and reasonable adjustments
There are no formal qualification entry requirements for this training product.
However, MVC has following entry requirements for this program including the student’s agreement and ability to undertake the following:
- Access to reliable computer and internet.
- Participate in Language Literacy and Numeracy (LLN) Assessment test at MVC before the start of Training Minimum ACSF 4.
- Attend and participate in scheduled training and assessment.
- Participate in workplace tasks to employer expectations.
- Comply with the MVC code of conduct requirements, directions on work, and health and safety matters, and all MVC Policies.
- Be able to work in an industry environment.
International Students will need to meet the Department of Home Affairs student visa requirements. Refer to www.homeaffairs.gov.au
International students’ requirements:
- IELTS band 5.5 or equivalent and above
- Students must be 18 years of age or over
- Students must have completed an equivalent of year 12
Units of competencies offered at MVC
Based on industry consultation and review of industry needs MVC have selected following units of competencies for this qualification.
|Prepare and monitor budgets
|Develop and manage quality customer service practices
|Identify and manage legal risks and comply with law
|Establish and conduct business relationships
|Enhance customer service experiences
|Manage finances within a budget
|Lead and manage people
|Monitor work operations
|Implement and monitor work health and safety practices
|Plan cooking operations
|Lead diversity and inclusion
|Use hygienic practices for food safety
|Participate in safe food handling practices
|Receive, store and maintain stock
|Use food preparation equipment
|Prepare dishes using basic methods of cookery
|Prepare appetisers and salads
|Prepare stocks, sauces and soups
|Prepare vegetable, fruit, eggs and farinaceous dishes
|Prepare poultry dishes
|Prepare meat dishes
|Prepare seafood dishes
|Produce cakes, pastries and breads
|Prepare food to meet special dietary requirements
|Work effectively as a cook
Mode of delivery
Face to face full time study 20 hours a week
Plus, self-paced study 5 hours a week
- Leadership Study Club (West) 50 Grenfell street Adelaide, 5000
- Level 2 West 50 Grenfell street Adelaide,5000 And
- 78 Currie street Adelaide 5000 SA Or
Approved School premises training site