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Diploma of Hospitality Management

Provider:
New Era Institute
Course Code:
SIT50416
CRICOS Code:
104591G
Qualification Level:
Diploma
Course Area:
Food, Hospitality and Personal Services
Duration:
104-Week
Study Mode:
Full Time
Course Fees:
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Delivery Mode:
Blended Delivery
Target:
International
Intake:
Monthly
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Course Overview

This is a course for those who want to achieve a broad set of skills in hospitality management with a focus on commercial cookery. You will complete electives that focus on commercial cookery then continue your study with a focus on hospitality management skills and knowledge to achieve the Diploma of Hospitality Management.
In Stage 1 to Stage 4 (40 weeks) students gain practical skills in cookery techniques and a sound understanding of operations in commercial kitchens that may operate in restaurants, hotels, clubs, pubs, cafes and coffee shops and catering businesses. There is work placement as a cook in a commercial kitchen at stage 4 of the course.
In Stage 5 to Stage 7 (30 weeks) the focus shifts to hospitality management including hospitality regulatory requirements, budgeting and finance, managing operational plans plus staffing and people management. Customer service is another focus of your study.

Course Structure

The SIT50416 Diploma of Hospitality Management comprises 28 units of competency. These units of competency are comprised of 13 core units and 15 elective units.

Stage 1

  1. SITHCCC001 Use food preparation equipment
  2. SITXWHS003 Implement and monitor work health and safety practices
  3. SITXFSA001 Use hygienic practices for food safety
  4. SITXFSA002 Participate in safe food handling practices
  5. SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
  6. SITHCCC014 Prepare meat dishes
  7. SITHCCC005 Prepare dishes using basic methods of cookery 

Stage 2

  1. SITHCCC007 Prepare stocks, sauces and soups
  2. SITHCCC012 Prepare poultry dishes
  3. SITHCCC006 Prepare appetisers and salads
  4. SITHCCC018 Prepare food to meet special dietary requirements

Stage 3

  1. SITHCCC013 Prepare seafood dishes
  2. SITHCCC019 Produce cakes, pastries and breads
  3. SITHPAT006 Produce desserts
  4. SITHKOP002 Plan and cost basic menus

Stage 4

  1. SITHCCC020 Work effectively as a cook

Stage 5

  1. SITXGLC001 Research and comply with regulatory requirements
  2. SITXFIN003 Manage finances within a budget
  3. SITXFIN004 Prepare and monitor budgets
  4. BSBDIV501 Manage diversity in the workplace

Stage 6

  1. SITXHRM002 Roster staff
  2. SITXCCS007 Enhance customer service experiences
  3. SITXCCS008 Develop and manage quality customer service practices
  4. SITXMGT002 Establish and conduct business relationships

Stage 7

  1. SITXCOM005 Manage conflict
  2. SITXHRM003 Lead and manage people
  3. BSBMGT517 Manage operational plan
  4. SITXMGT001 Monitor work operations

Entry Requirement

Language Requirement
IELTS Score (Minimum) The minimum English language proficiency requirement has increased from IELTS 5.5 to 6.0 (PTE equivalent) (no band is less than 5.5) for all student visa applications

Pathway

  • Cert IV KM + Dip HM

Career Opportunities

Possible career opportunities may include

  • Baquet or Function Manager
  • Bar Manager
  • Restaurant Manager
  • Catering Operations Manager
  • Chef or Chef De Partie
  • Sous Chef
  • Café Manager

Internship or Work Placements

The work placement is completed in block mode during the course. At stage 4, you work as a cook for 48 complete food service periods covering breakfast, lunch, dinner and special functions.

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