COURSE OVERVIEW
This course is for those who want to continue their career development in Commercial Cookery having completed training as a Chef. You go on to further study in the Diploma of Hospitality Management to increase your knowledge and skills.
In this “packaged’ arrangement, you complete the SIT40516 Certificate IV in Commercial Cookery. At New Era institute this is delivered across stages 1 – 6. (6 terms) The units are credited so you have considerable advanced standing in the Diploma of Hospitality Management.
At New Era Institute, you continue study across stages 7 – 8 (2 terms) to complete the remaining units and achieve the Diploma of Hospitality Management. There is a focus on hospitality regulatory requirements, budgeting and finance, managing operational plans and staffing and people management. Customer service is another focus in the Diploma of Hospitality Management.
The packaged combination of commercial cookery training plus hospitality management training is a sound platform for preparation for work in the industry at chef and supervisor or manager level.
The Diploma of Hospitality Management is 2 terms over 26 weeks duration in this “packaged” arrangement.
Units Of Competency
The SIT50416 Diploma of Hospitality Management (CRICOS code 03509B) comprises 28 units of competency. There are 13 core units and 15 elective units. There are 7 core Diploma level units that must be completed after 21 core and electives units from the Certificate IV in Commercial Cookery are recognised through credit arrangements.
This results in a pathway model and a structure that is very logical for students who are studying both qualifications at New Era Institute.
COURSE STRUCTURE
Term | SIT50416 Diploma of Hospitality Management | SIT40516 | SIT50416 |
(Pathway from SIT40516 Certificate IV Commercial Cookery) |
Start here enrolled in SIT40516 | | |
STAGE 1 MIXED UNITS & WHS | SITHIND002 Source and use inform on hospitality industry | Elective | |
SITHIND001 Use hygienic practices for hospitality service | Elective | |
SITWHS002 Identify hazards, assess and control safety risks | Elective | |
SITXWHS003 Implement and monitor work health and safety practices | Core | Core |
BSBDIV501 Manage diversity in the workplace | Core | Core |
BSBITU306 Design and produce business documents | Elective | |
SITHIND004 Work effectively in hospitality service | Elective | |
SITXINV003 Purchase goods | Elective | |
| | | | |
STAGE 2 COOKERY | SITHCCC001 Use food preparation equipment | Core | Elective |
SITHKOP101 Clean kitchen premises and equipment | Elective | |
SITXINV002 Maintain the quality of perishable items | Core | |
SITXFSA001 Use hygienic practices for food safety | Core | Elective |
SITXFSA002 Participate in safe food handling practices | Core | Elective |
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes | Core | Elective |
SITHCCC014 Prepare meat dishes | Core | Elective |
SITHCCC005 Prepare dishes using basic methods of cookery (integrated in ALL cookery units) | Core | Elective |
| | | |
STAGE 3 COOKERY | SITHCCC007 Prepare stocks, sauces and soups | Core | Elective |
SITHCCC012 Prepare poultry dishes | Core | Elective |
SITHCCC006 Prepare appetisers and salads | Core | Elective |
SITHCCC018 Prepare food to meet special dietary requirements | Core | Elective |
| | | |
STAGE 4 COOKERY | SITHCCC013 Prepare seafood dishes | Core | Elective |
SITHCCC019 Produce cakes, pastries and breads | Core | Elective |
SITHPAT006 Produce desserts | Core | Elective |
SITHKOP002 Plan and cost basic menus | Core | Elective |
SITKOP004 Develop menus for special dietary requirements | Core | |
| | | |
STAGE 5 WP | SITHCCC020 Work effectively as a cook | Core | Elective |
| | | |
STAGE 6 KITCHEN OPERATIONS & WP | SITXHRM001 Coach others in job skills | Core | |
SITXCOM005 Manage conflict | Core | Core |
SITXHRM003 Lead and manage people | Core | Core |
SITXFIN003 Manage finances within a budget | Core | Core |
BSBSUS401 Implement and monitor environmentally sustainable work practices | Core | |
SITXMGT001 Monitor work operations | Core | Core |
SITHKOP005 Coordinate cooking operations | Core | |
Enter here AFTER for SIT50416 Diploma of Hospitality management after achieving SIT40516 Certificate IV in Commercial Cookery. |
| | Diploma of Hospitality Management specific units | | |
STAGE 7 HOSPITALITY MANAGEMENT | SITXGLC001 Research and comply with regulatory requirements | | Core |
SITXFIN004 Prepare and monitor budgets | | Core |
BSBMGT517 Manage operational plan | | Core |
| | | | |
STAGE 8 HOSPITALITY MANAGEMENT | SITXHRM002 Roster staff | | Core |
SITXCCS007 Enhance customer service experiences | | Core |
SITXCCS008 Develop and manage quality customer service practices | | Core |
SITXMGT002 Establish and conduct business relationships | | Core |
Course Delivery And Assessment
The Diploma of Hospitality Management is timetabled over 2 terms (20 weeks)
For Stage 7 and Stage 8 (2 terms), you attend the Institute.
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. This structured delivery is trainer and assessor led using the course resource in the online platform 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 of study and work on the assessment.
This is done in your own time if needed but this is not monitored training hours.
COURSE DURATION
The duration of the course is 26 weeks.
There are 20 weeks of study and 6 weeks of term breaks.
The course is designed to be delivered in 2 terms – each term is 10 weeks. There are term breaks totalling 6 weeks.
More information about intake dates can be found here.
ASSESSMENT METHODS
The assessment is conducted using a combination of realistic workplace tasks, projects, knowledge tests, and observations. 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 workplace. These are captured in observation checklists and reports. These activities will be clearly explained and always relate to duties relevant to wall and floor tiling. These activities allow the assessor to observe the student to 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 hospitality industry.
ENTRY REQUIREMENTS
There are no specified entry requirements for this qualification from the SIT Tourism, Travel and Hospitality Training Package.
However, New Era institute has set the entry requirements for this qualification where it is a “packaged” course with the SIT40516 Certificate IV in Commercial Cookery.
Noting this, New Era Institute requires persons who undertake this course to
FOR INTERNATIONAL STUDENTS
- Complete SIT40516 Certificate IV in Commercial Cookery.
- Be 18 years or over
- Demonstrate good command of written and spoken English which is expected to be met through the entry requirement. This means evidence of IELTS Level 5.5 (no band less than 5.0) or equivalent
- 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 handlings such as inventory and using equipment in a hospitality and commercial kitchen setting.
COURSE - CREDIT TRANSFER
In this “packaged” delivery of SIT50416 Diploma of Hospitality Management, New Era Institute, It is expected that 21 units of competency will be recognised through credit transfer.
Students 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 approved registered training organisation (RTO).
FOR INTERNATIONAL STUDENTS
If RPL/credit transfer is approved, the student’s Confirmation of Enrolment (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 the student visa requirements.
*Please refer to the International Student Handbook for more information on Credit Transfer. You may contact the admission department to find out on how to apply via contact us.
RECOGNITION OF PRIOR LEARNING
Students 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.
FOR INTERNATIONAL STUDENTS
If RPL/credit transfer is approved, the student’s Confirmation of Enrolment (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 the student visa requirements.
*Please refer to the International Student Handbook for more information on Recognition of Prior Learning. You may contact the admission department to find out on how to apply via contact us.
RESOURCES REQUIREMENTS
Dress code
Classroom sessions - Students are required to present in neat, casual attire.
Classroom resources
New Era Institute has computer rooms that are set up for the student 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.
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
- Cafe Manager
| - Chef De Partie
- Sous Chef
- Kitchen Manager
- Unit Manager Catering Operation
|
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 SIT60316 Advanced Diploma of Hospitality Management
Students who do not complete the full qualification will receive a Statement of Attainment for units successfully completed.
FEES & CHARGES
International students
For more information about the tuition fees and other charges, please click on Fees and Charges.
DOWNLOAD THE COURSE BROCHURE
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