Diploma of Hospitality Management (Direct Entry)

Duration:

• 78 weeks including 64 weeks of study and 14 weeks of holidays

Mode of Study:

• Face-to-face Classroom-Based Learning
• Practical Training and Assessment

Mode of delivery

• This program is delivered face to face.

Delivery Schedule:

• Classes are rostered for 2½ days per week.
• Full-Time studies require students to attend a minimum of 20 scheduled course contact hours per week.

Weekly Delivery Schedule

Units without practical components:

• 2 Days of Face-to-Face classroom based learning and;
• 5 hours of structured and supervised learning

Units with practical components:

• Day 1: Face-to-Face in class and;
• Day 2: In the training kitchen
• 5 hours of structured and supervised learning

Fees

• Enrolment Fees: $250
• Tuition Fees: $25,000
• Material Fees: $2000 *

*Material fee includes

• The study material provided in the classroom
• The ingredients being used in Training Kitchen during training.

Training & Assessment Strategy:

The training and assessment strategy of this qualification includes the following methods of delivery and assessment to suit your learning style and the requirements of each unit of competency.

• Face to face discussions, learning activities and skills observations
• Practical learning and skills observations taking place in the training kitchen
• Practical tasks, projects and assessments
• Portfolio Evidence
• Real work/life experience
• Simulated work-based learning and assessment
• Written assessments including projects and knowledge based questions
• Structured and guided e-learning activities
• Industry excursions and incursions
• Other specific methods applied to each unit of competency

Recognition of Prior Learning

Recognition is available upon request students with prior skills, experience, knowledge, or qualifications obtained from formal studies or training, in a related area. Recognition may reduce the duration of your studies.

Admission Requirements

• Completion of high school studies equivalent to Australian Year 12 (international students only, year 11 or equivalent) schooling OR
• Completion of secondary school /A level education overseas OR
• Demonstrated knowledge, skills and experience in the hospitality industry as per AQF requirements AND
• Completion of SIT40521 Certificate IV in Kitchen Management (or superseded version)

English Language Requirement (for International Students only): In instances where the Department of Home Affairs (DHA) requires evidence of English language proficiency for student visa application, you will need to provide proof that you satisfy one of the following English language requirements:

• • IELTS Test Score of 6.0; OR
  • PTE Academic Test Score of 46; OR
  • Cambridge English: Advanced (CAE) Test Score of 169; OR
  • OET Pass Grade; OR
  • Currently studying in Australia and have studied for a period of 6 months or more at AQF Certificate III level or above.

Qualification Pathway

Students who complete SIT50422 Diploma of Hospitality Management may progress to SIT60322 Advanced Diploma of Hospitality Management. University undergraduate courses are also available to students.

Job Outlook

Job roles and titles vary across different industry sectors.  This qualification enables the student to seek employment in the following possible job roles:

• Banquet of Functions Manager
• Bar Manager
• Café Manager
• Kitchen Manager
• Restaurant Manager
• Chef De Cuisine
• Sous Chef

The following units are included in this course and all are required for the award of the qualification. Students who only complete some units will be awarded with a Statement of Attainment for units successfully completed.

** Six (6) Units are completed in SIT50422 Diploma of Hospitality Management in 26 weeks. The remaining twenty-two (22) units are completed in the SIT40521 Certificate IV in Kitchen Management (or superseded version).  Students will be awarded credit transfers for these units.

Please note: electives may vary by state and are subject to change to meet client and industry requirements.