There are no Training Package entry requirements.

⇒ Students must be a minimum of 18 years of age, or turning 18 years of age prior to commencement of their study.
⇒ Students require a completed Year 12 or equivalent; or Non school-leavers are selected according to eligibility and merit, vocational experience, previous study, LLN lev-el and personal competencies .
⇒ Students must have completed SIT40516 Certificate IV in Commercial Cookery to be able to gain entry into SIT50416 Diploma of Hospitality Management.
⇒ Student’s must have English proficiency as guided by Macallan College’s English Proficiency Policy and Procedures.

If a student’s first language is not English, they must satisfy one of the following English language proficiency requirements:
⇒ International English Language Testing System (IELTS), academic module – score of 5.5 with no individual score less than 5.0. NOTE: All applicants from AL3 countries must sit an IELTS test.
⇒ Test of English as a Foreign Language (TOEFL) – internet based test, a minimum score of 46.
⇒ Pre-entry Oxford English online test result of no less than B2 with no category lower than B1 .

The duration of the course is 26 Weeks, comprising of:
⇒ 20 Weeks of Classroom based training
⇒ 8 weeks Vocational Placement (6 weeks completed alongside the course, 2 week scheduled block)
⇒ 4 Weeks of academic re-view/break**
**Academic break times are indicative and are subject to change

⇒ Classroom / face to face
⇒ Simulated learning activities
⇒ Self-directed study
⇒ Vocational Placement

Training and Assessment will be conducted through a combination of blended learning environments. Both knowledge and skill assessments are required to be completed with a competent outcome for each unit to achieve your certificate.

This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
⇒ Banquet or Function Manager
⇒ Bar Manager
⇒ Café Manager
⇒ Chef de Cuisine
⇒ Chef Patissier
⇒ Club Manager
⇒ Executive Housekeeper
⇒ Front Office Manager
⇒ Gaming Manager
⇒ Kitchen Manager
⇒ Motel Manager
⇒ Restaurant Manager
⇒ Sous Chef
⇒ Unit manager Catering Operations

SIT60316 Advanced Diploma of Hospitality Management or higher education qualifications in management.

A Certificate is issued where all 28 units have been deemed competent. A Statement of Attainment is issued when only some units are deemed competent and the course is not completed in full.

Issuing of your Certificate and or Statement of Attainment occurs within 30 days of your last unit being deemed competent, however, this may be delayed in the event that you have not provided your Unique Student Identifier (USI) or you have any outstanding fees.

28 Units in Total
13 core unit + 15 elective units

The following list of units of competency have been selected as being an appropriate combination and suitable for industry required outcomes.

BSBDIV501 – Manage diversity in the workplace
BSBMGT517 – Manage operational plan
SITXCCS007 – Enhance the customer service experience
SITXCCS008 – Develop and manage quality customer service practices
SITXCOM005 – Manage conflict
SITXFIN003 – Manage finances within a budget
SITXFIN004 – Prepare and monitor budgets
SITXGLC001 – Research and comply with regulatory requirements
SITXHRM002 – Roster staff
SITXHRM003 – Lead and manage people
SITXMGT001 – Monitor work operations
SITXMGT002 – Establish and conduct business relationships
SITXWHS003 – Implement and monitor work health and safety practices
SITXFSA001 – Use hygienic practices for food safety
SITHCCC020 – Work effectively as a cook
SITHCCC001 – Use food preparation equipment
SITHCCC003 – Prepare and present sandwiches
SITHCCC004 – Package prepared foodstuffs
SITHCCC005 – Prepare dishes using basic methods of cookery
SITHCCC006 – Prepare appetisers and salads
SITHCCC007 – Prepare stocks, sauces, and soups
SITHCCC008 – Prepare vegetable, fruit, egg, and farinaceous dishes
SITHCCC012 – Prepare poultry dishes
SITHCCC013 – Prepare seafood dishes
SITHCCC014 – Prepare meat dishes
SITHCCC017 – Handle and serve cheese
SITHCCC018 – Prepare food to meet special dietary requirements
SITHCCC019 – Produce cakes, pastries, and breads

Tuition Fee	Contact the relevant campus for further information
Admission Fee
Material Fee