SIT50422 – Diploma of Hospitality Management
Cricos Course Code: 113345B
What is the Qualification About?
Qualification Entry Requirements
There are no training package entry requirements for this qualification.
Macallan Entry Requirements
⇒ 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.
⇒20 Weeks of Classroom/Kitchen based training
⇒ 8 Weeks (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
Delivery And Assessment
⇒ 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
After completing this course, students may work in the industry or take further studies such as SIT50422 Advanced Diploma of Hospitality Management or higher education qualifications in management..
For other relevant qualifications or explore further study options in the cookery sector please refer to www.training.gov.au
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.
Qualification Rules & Units of Competency
28 Units in Total
11 core unit + 17 elective units
The following lists of units of competency have been selected as being an appropriate combination and suitable for industry required outcomes.
|SITXCCS015||Enhance customer service experiences|
|SITXCCS016||Develop and manage quality customer service practices|
|SITXFIN009||Manage finances within a budget|
|SITXFIN010||Prepare and monitor budgets|
|SITXGLC002||Identify and manage legal risks and comply with law|
|SITXHRM009||Lead and manage people|
|SITXMGT004||Monitor work operations|
|SITXMGT005||Establish and conduct business relationships|
|SITXWHS007||Implement and monitor work health and safety practices|
|SITXFSA005||Use hygienic practices for food safety|
|SITHCCC043||Work effectively as a cook|
|SITHCCC023||Use food preparation equipment|
|SITHCCC026||Package prepared foodstuffs|
|SITHCCC027||Prepare dishes using basic methods of cookery|
|SITHCCC028||Prepare appetisers and salads|
|SITHCCC029||Prepare stocks, sauces and soups|
|SITHCCC030||Prepare vegetable, fruit, eggs and farinaceous dishes|
|SITHCCC031||Prepare vegetarian and vegan dishes|
|SITHCCC044||Prepare specialised food items|
|SITHCCC035||Prepare poultry dishes|
|SITHCCC036||Prepare meat dishes|
|SITHCCC037||Prepare seafood dishes|
|SITHCCC040||Prepare and serve cheese|
|SITHCCC042||Prepare food to meet special dietary requirements|
|SITXFSA008||Develop and implement a food safety program|
|SITXHRM010||Recruit, select and induct staff|
Fees & Charges
Contact the relevant campus for further information.