DIPLOMA HOSPITALITY MANAGEMENT

Course Description

This program will be scheduled: Over 2 terms in 30 weeks(6 months) for students completing MVC certificate III and IV commercial cookery

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.

PATHWAYS INFORMATION
Pathways into the qualification It is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience prior to entering SIT50416 Diploma of Hospitality. However this is not mandatory.

This Training and Assessment Strategy specifically focuses on students who have used a pathway from Certificate III to Certificate IV in Commercial Cookery moving onto the Diploma of Hospitality.

PATHWAYS FROM THE QUALIFICATION
After achieving SIT50416 Diploma of Hospitality, individuals could progress to SIT60313 Advanced Diploma of Hospitality or higher education qualifications in management.

Course Type

  • Vocational - Diploma

Study mode

  • On Campus / RPL

Start Date

  • Monthly Intakes Available

Accrediation


Entry Requirements

There are no entry requirements for this qualification. 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

Course Structure

This program has been designed to be delivered as workshops with practical kitchen sessions. Some assessment activities will be completed during the workshop and kitchen. In addition, students will be required to participate in industry placement. In a highly supportive environment, the Trainer will teach students theory and practical sessions in a classroom environment. Activities include: ? group discussions ? case studies / scenarios ? role plays ? practical kitchen assessments / restaurant activities ? workplace examples RPL is also offered to all students as part of the process. 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.

Course Units/Subjects


Career Opportunities

This qualification reflects the role of highly skilled senior operators who use a broad ranfge 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. POSSIBLE JOB TITLES INCLUDE: ? Chef de cuisine ? Chef patisserie ? Sous chef ? Unit manager catering

Government Assistance

Yes