SIT50416 - Diploma Hospitality Management

CRICOS 093705G

Estimated Duration

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.

Description

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.

POSSIBLE JOB TITLES INCLUDE:

Possible job titles include:

♦ 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.

Pathways into the qualification

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.

Pathways from 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)

ENTRY REQUIREMENTS

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.

Additional Requirements

♦The student must have access to a reliable computer equipment and internet access to successfully complete the assessment tasks and online research.

No licensing, legislative or certification requirements apply to this qualification at the time of publication.

Enrollment to this course does not guarantee a job or successful education assessment.

Packaging rules

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.

> -Credit Transfer Listed Electives -Credit Transfer Listed Electives -Credit Transfer Listed Electives -Credit Transfer Listed Electives -Credit Transfer Listed Electives -Credit Transfer Listed Electives -Credit Transfer Listed Electives -Credit Transfer Listed Electives -Credit Transfer Listed Electives -Credit Transfer Listed Electives -Credit Transfer Listed Electives -Credit Transfer Listed Electives -Credit Transfer Listed Electives -Credit Transfer Listed Electives SITHCCC020 Work effectively as a cook *(Work Placemen) -Credit Transfer Listed Electives
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

Delivery MODE

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.

Delivery Location

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

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