Diploma of Hospitality Management (Direct Entry)

VET NATIONAL CODE SIT50416  CRICOS GODE  104591G
Course Duration

Course Duration

90 Weeks

Campus Location

Burwood NSW 2134
Windsor NSW 2756

Nationally Recognised Training

Nationally Recognised
Training

Study Mode - Classroom

Study Mode

Blended Learning (Classroom and Online) + Practical Kitchen + Work placement

  • Course Overview
  • Units Of Competency
  • Course Structure
  • Delivery And Assessment
  • Course Duration
  • Assessment Methods
  • Work Placement
  • Entry Requirements
  • RPL
  • Credit Transfer (CT)
  • Resource Requirements
  • After Completion
  • Exit Point & Pathways
  • Fees and Charges

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.

Units Of Competency



The SIT50416 Diploma of Hospitality Management (CRICOS code 03509B) comprises 28 units of competency. These units of competency are comprised of 13 core units and 15 elective units.

New Era Institute has organised these units of competency into stages relating to commercial cookery, kitchen operations and hospitality management. This results in an efficient delivery of training and assessment and a structure that is very logical for students. The stages include one (1) block of work placement as a cook.

To be issued the qualification SIT50416 Diploma of Hospitality Management, a student must be assessed as competent in 28 units of competency and complete the work placement – 240 hours in a commercial kitchen working as a cook (mandatory).

COURSE STRUCTURE



Term

SIT50416 Diploma of Hospitality Management

Delivery arrangements

STAGE 1                                                                 WHS &   COOKERY

SITHCCC001 Use food preparation equipment

Practical kitchen + classroom + online

SITXWHS003 Implement and monitor work health and safety practices

SITXFSA001 Use hygienic practices for food safety

SITXFSA002 Participate in safe food handling practices

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC014 Prepare meat dishes                                    

SITHCCC005 Prepare dishes using basic methods of cookery (integrated in ALL cookery units)

 

 

 

STAGE 2                 COOKERY

SITHCCC007 Prepare stocks, sauces and soups

Practical kitchen + classroom +online

SITHCCC012 Prepare poultry dishes

SITHCCC006 Prepare appetisers and salads

SITHCCC018 Prepare food to meet special dietary requirements

 

 

 

STAGE 3            COOKERY

SITHCCC013 Prepare seafood dishes

Practical kitchen + classroom + online

SITHCCC019 Produce cakes, pastries and breads

SITHPAT006 Produce desserts

SITHKOP002 Plan and cost basic menus

Classroom + online

 

 

 

STAGE 4             WP

SITHCCC020 Work effectively as a cook

Work Placement

 

 

 

STAGE 5 HOSPITALITY MANAGEMENT

SITXGLC001 Research and comply with regulatory requirements

Classroom + online

SITXFIN003 Manage finances within a budget

SITXFIN004 Prepare and monitor budgets

BSBDIV501 Manage diversity in the workplace

 

 

 

STAGE 6   HOSPITALITY MANAGEMENT

SITXHRM002 Roster staff

Classroom + online

SITXCCS007 Enhance customer service experiences

SITXCCS008 Develop and manage quality customer service practices

SITXMGT002 Establish and conduct business relationships

 

 

 

STAGE 7 HOSPITALITY MANAGEMENT

SITXCOM005 Manage conflict

Classroom + online

SITXHRM003 Lead and manage people

BSBMGT517 Manage operational plan

SITXMGT001 Monitor work operations

 

 

 

Course Delivery And Assessment



The Diploma of Hospitality Management is timetabled over 7 terms (70 weeks)
All stages (terms) are offered in our locations and you attend the Institute except for stage 4 when you go to work placement.
The course is timetabled in a blended delivery for a scheduled 20 hours per week.
The timetabled hours are split each week between face to face and online. Here is an explanation:

14 hours per week is face to face in the classroom and practical kitchen. This structured delivery is trainer and assessor led using the course resource in the online platform and the equipment provided. This is when you learn, practice, and complete some of the unit assessments.
6 hours per week is structured online learning using the course resource in the Institute online platform. Every student has their own log-in and must complete weekly required reading, watch demonstration videos and do the online quizzes and written activities. This is when you do more learning, practice in your own time and complete some of the unit assessments.

We recommend students do an additional 2 hours per week study and work on assessment.
This is done in your own time if needed but this s not monitored training hours.

During work placement, the 20 hours per week is planned to suit the shifts of the workplace. Your weekly hours may need to change from the classroom timetabled hours and may increase slightly when you go to work placement. You will have plenty of time to understand the details of how work placement will operate, and you must make yourself available to complete the mandatory placements.

COURSE DURATION



The duration of the course is 90 weeks.

There are 70 weeks tuition plus term break

The course is designed to be delivered in 7 terms – each term is 10 weeks. There are term breaks and end of year break totalling 20 weeks.

More information about intakes and courses commencement dates can be found here.

ASSESSMENT METHODS



The assessment is conducted using a combination of realistic workplace tasks, projects, knowledge tests, observations, logbooks and feedback from supervisors (third-party reports). The following provides a brief explanation of the assessment methods:

Knowledge Tests. There are short answer questions for most units. The student may research their answers from the course learning materials and notes. These tests are usually completed in class through the online platform that captures your results.

Demonstration. The student is required to demonstrate skills in the practical kitchen and the workplace. These are captured in observation checklists and reports. These activities will be clearly explained and always relate to duties relevant to the commercial cookery. These activities allow the assessor to observe the student apply their knowledge and skills during practical activity.

Project. There are a range of projects for most units that are a case study or based on the workplace.

Workplace Logbooks and Workplace Supervisor Report. Workplace logbooks will be used for assessment to record the required hours and service periods completed. The workplace supervisors will be asked to provide feedback about the student’s performance during the work placement activities. Your assessor will visit and conduct observation assessments and interviews during the work placement.

WORK PLACEMENT



Students in the Diploma of Hospitality Management are required to do practical work placement within a commercial kitchen.  New Era Institute has a network on workplaces that will take students for their placement. New Era Institute will establish a formal Work Placement Agreement with the nominated workplace.

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.

A work placement logbook is used to record the worked hours and the service periods.

A student who is already working in the hospitality sector and in a commercial kitchen is encouraged to use their existing workplace to complete these practical placement hours providing it meets the requirements of the unit of competency. Our representative will meet with the workplace supervisor and visit sites to confirm these arrangements.

In all cases, New Era Institute will engage with the nominated workplace to ensure that it will provide a suitable environment and the required types of service and cookery to gather practical experience outlined in the units of competency.

New Era Institute also requires a minimum level of supervision for students, a safe working environment and will undertake regular visits to the workplace. Student should note that unless they have established other arrangements with their employer, practical placement is performed as unpaid work.

ENTRY REQUIREMENTS



There are no specified entry requirements for this qualification from the SIT Tourism, Travel and hospitality Training Package.

Noting this, New Era Institute requires persons who undertake this course to:

FOR INTERNATIONAL STUDENTS

    • Have attained the age of 18 years or over
    • Demonstrate good command of written and spoken English
    • Verified evidence of IELTS Level 5.5 (no band less than 5.0) or equivalent
    • Have completed an equivalent secondary schooling level of a Higher School Certificate (year 12 in Australian schools)
    • Any AQF qualification at the Certificate III level or above in any discipline area delivered and assessed in English only will be deemed as meeting both the English language and academic entry requirements
    • Meet the Student Visa (Sub-class 500) requirements
    • Please visit the International students section for more details.

Please note. Students will be made aware and asked to declare that they meet the physical requirements of this course. This includes physical tasks, manual handling such as inventory and using commercial cooking equipment in a commercial kitchen setting.

New Era Institute will engage with prospective students expressing interest in enrolment to discuss their language, literacy and numeracy skills during the enrolment interview conducted by one of New Era Institute representatives.

New Era Institute can provide additional learning support to students who require basic assistance. For students who have more fundamental support needs, we can refer these students to a specialist language, literacy and numeracy development provider who can assist students to improve their language, literacy and numeracy skills to enable them to suitably commence the course e.g. ELICOS College.

RECOGNITION OF PRIOR LEARNING (RPL)



Applicants can apply for recognition of their existing skills and knowledge that are relevant to the units of competency within the course. These skills and knowledge may have been obtained through workplace training or experience and may reduce the number of units required to be completed during the course.

CREDIT TRANSFER (CT)



Applicants can apply for credit transfer where there is an exact match of the units of competency within the course achieved through an accredited VET qualification in an RTO.

For example, students who have achieved SIT30816 Certificate III in Commercial Cookery or SIT40516 Certificate IV in Commercial Cookery can get advanced standing through credit for a considerable number of units of competency.

For International Students

If RPL/credit transfer is approved, the student’s COE will be adjusted to reflect any reduction in the period of study the student is enrolled in. The study load will remain the scheduled 20 hours per week as per your visa requirements.

RESOURCE REQUIREMENTS


Dress code:

Classroom sessions: Students are required to present in neat, casual attire.

Practical Kitchen sessions: There are uniform requirements for practical classes. Students must wear their chef uniform when attending the practical kitchen sessions. Clean, neat presentation is required.

A uniform kit is provided to each student. Additional uniforms can be purchased by the student at their own cost.

Uniform Starter kit:

1 x white double-breasted Chefs jacket (Not black – Complete with white buttons)
1 x Chefs trousers (Checked – modern or traditional)
1 x white apron
1 x white neckerchief
1x white Chefs hat (skull cap)

Students will provide their own shoes:
1 x shoes heavy duty, non-clip (no sneakers, no runners)

Chefs Starter Toolkit:
A starter toolkit is provided to each student. Additional or replacement tools can be purchased by the student at their own cost.
1 x 25cm/30cm Chef’s knife
1x paring knife
1 x vegetable peeler
1 x thermometer
1 x palette knife
1 x boning knife
1 x fish filleting knife
1 x utility fork
1x steel
1 x sharpening stone
1 x thermal piping bag
1 x set nozzles
There is a one-off fee for the Uniform Starter Kit and Chefs Starter Toolkit.

At orientation, the students will be provided with their uniform and starter toolkit and get more detail on where to purchase uniforms and tools of the trade to build their kits or replace equipment.

Classroom resources:
New Era Institute has computer rooms that are set up for students to access the Diploma of Hospitality Management resources during face to face sessions and other study times.
Students are required to login and access the online learning platform for their learning and assessment resources.

Access to a computer which has an internet connection is required to undertake study. Students may bring portable electronic devices to classroom sessions such as small laptops or tablets. Students are advised that no provision will be made to charge these devices in the classroom and charging or power extension leads are not to be used in the classroom.

Students will require basic stationery and a notebook according to their own study preferences.

There is a fee for the student resources and the online learning platform.

AFTER COMPLETION



Students who completed this course gain:

    • A nationally recognised industry qualification
    • Skills and knowledge to to open your own cafe, restaurant or coffee shop

Possible career opportunities may include:

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

EXIT POINT AND PATHWAYS


Students must complete all assessments for each unit of competency to be deemed competent in a unit. All 28 units including the work placement must be completed to gain the full qualification.

After achieving SIT50416 Diploma of Hospitality Management, students can progress to Advanced Diploma of Hospitality Management or any other Advanced Diploma level or Bachelor.

Students, who do not complete the full qualification, may receive a Statement of Attainment for all units successfully completed and marked competent (with no overdue fee).

FEES and CHARGES


International students

For more information about the tuition fees and other charges, please click on Fees and Charges.

Inquire Now

 

Contact Us

Address

 

Address

 

What Students Say

 

Testimonials