CRICOS 093705G
This program is scheduled for 30 weeks including 2 weeks of Term Break. (after completion of Certificate III & Certificate IV in Commercial Cookery / Hospitality / Patisserie).
Students will attend classes 2.5 days per week (20 hours a week full time study).
All participants will attend an orientation workshop prior to commencement to discuss the course, delivery, RPL, assessment, support systems and pathways.
All participants will attend an orientation workshop prior to commencement to discuss the course, delivery, RPL, assessment, support systems and pathways and to do a LLN assessment.
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, caf s, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
♦ Banquet or function manager
♦ Bar manager
♦ Cafe manager,
♦ Club manager
♦ Executive housekeeper
♦ front office manager
♦ Gaming manager
♦ Kitchen manager
♦ Motel manager
♦ Restaurant manager
♦ Chef de cuisine
♦ Chef patisserie
♦ Sous chef
♦ Unit manager catering operations
MVC has focused on commercial cookery for its Diploma program.
Individuals may enter SIT50416 Diploma of Hospitality Management with limited or no vocational experience and without a lower level qualification. However, it is strongly recommended that individuals undertake lower level qualifications (Certificate III and Certificate IV in Commercial Cookery / Hospitality / Patisserie) , and/or gain industry experience prior to entering the qualification.
After achieving SIT50416 Diploma of Hospitality Management individuals could progress to :
♦ SIT60316 - Advanced Diploma of Hospitality Management.
Learners can also Progress to ICHM Bachelor’s of business (Hospitality Management)
Domestic students:
♦Students must be minimum 18 years of age and have completed an equivalent of year 12
♦have Australian Core Skills Framework (ACSF) working Level 4 - based on pre enrollment LLN assessment
International students:
♦Students must be minimum 18 years of age and have completed an equivalent of year 12
♦IELTS band 5.5 or equivalent or have Australian Core Skills Framework (ACSF) working Level 4 - based on pre enrollment LLN assessment.
♦The student must have access to a reliable computer equipment and internet access to successfully complete the assessment tasks and online research.
28 units must be completed:
13 core units
15 elective units
The MVC Industry Advisory Panel has selected the Elective units that are most appropriate to meet industry requirements. The selection of electives has been made in consideration with the complexity of skills appropriate to the AQF level of this qualification.
**proposed Electives may change with updated industry consultation, Please reconfirm about list of Electives at time of enrolment.
♦ | Unit Code | Unit Name | Unit Type |
---|---|---|---|
♦ | BSBMGT517 | Manage operational plan | Core |
♦ | SITXFIN004 | Prepare and monitor budgets | Core |
♦ | SITXCCS008 | Develop and manage quality customer service practices | Core |
♦ | SITXGLC001 | Research and comply with regulatory requirements | Core |
♦ | SITXMGT002 | Establish and conduct business relationships | Core |
♦ | SITXCCS007 | Enhance customer service experiences | Core |
♦ | BSBDIV501 | Manage diversity in the workplace | Core |
♦ | SITXWHS003 | Implement and monitor work health and safety practices | Core | >
♦ | SITXHRM002 | Roster staff | Core |
♦ | SITXCOM005 | Manage conflict | Core |
♦ | SITXHRM003 | Lead and manage people | Core |
♦ | SITXFIN003 | Manage finances within a budget | Core |
♦ | SITXMGT001 | Monitor work operations | Core |
♦ | SITHKOP002 | Plan and cost basic menus | Listed Elective |
♦ | SITHKOP005 | Coordinate cooking operations | Listed Elective |
♦ | SITXFSA001 | Use hygienic practices for food safety | Listed Elective |
♦ | SITXFSA002 | Participate in safe food handling practices | Listed Elective |
♦ | SITXINV002 | Maintain the quality of perishable items | Listed Elective |
♦ | SITXHRM001 | Coach others in job skills | Listed Elective |
♦ | SITHCCC001 | Use food preparation equipment | Listed Elective |
♦ | SITHCCC005 | Prepare dishes using basic methods of cookery | Listed Elective |
♦ | SITHCCC006 | Prepare appetisers and salads | Listed Elective |
♦ | SITHCCC007 | Prepare stocks, sauces and soups | Listed Elective |
♦ | SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes | Listed Elective |
♦ | SITHCCC012 | Prepare poultry dishes | Listed Elective |
♦ | SITHCCC013 | Prepare seafood dishes | Listed Elective |
♦ | SITHCCC020 | Work effectively as a cook *(Work Placement) | Listed Elective |
This program is delivered face to face in a class room and business operation environment, offering management, research and simulated operation activities. Students will be required to complete comprehensive project activities. In addition, students will spend homework time researching and formalising projects using a computer.
Some assessment activities will be completed in the workshop and simulated Business environment.
In a highly supportive environment, the Trainer will teach students theory and practical activities in a classroom environment, providing real life examples about the work place. Activities include: group discussions; case studies / scenarios; role plays; computer based activities; research; presentations; project/activities; practical application of skills.
RPL and Credit Transfer is also offered to all students as part of the process. Please discuss your RPL and Credit Transfer needs before enrollment.
For each unit, students are provided with training manuals, which include all materials used in the training sessions, required assessment materials and additional reading and reference materials.
Theory Classes will be conducted at : Level 2 West , 50 Grenfell street, Adelaide 5000
Practicals / Workshops at : University of South Australia, Playford Building,Level 7, Room No P15, Forme Road , Adelaide 5000