Get your Diploma of Hospitality Management from one of the best cookery schools in Sydney. New Era Institute’s Commercial Cookery/Diploma of Hospitality Management courses will give you the professional qualifications that reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations.
The Diploma of Hospitality Management qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming
Units Of Competency
The SIT50422 Diploma of Hospitality Management (CRICOS code 104591G) comprises 28 units of competency.
There are 11 core units and 17 elective units. New Era Institute has organized the units of competency into 8 stages (terms).
To be issued the qualification SIT50422 Diploma of Hospitality Management, a student must be assessed as competent in all 28 units of competency and complete the 360 hours work placements of SITHCCC043 Work effectively as a cook.
COURSE STRUCTURE
|
UNIT CODE UNIT NAME |
| STAGE 1 |
SITXFSA005 Use hygienic practices for food safety
SITXWHS007 Implement and monitor work health and safety practices
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC023 Use food preparation equipment
SITHCCC028 Prepare appetisers and salads
SITHCCC029 Prepare stocks, sauces, and soups
SITHCCC030 Prepare vegetable, fruit, eggs, and farinaceous dishes |
| STAGE 2 |
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC035 Prepare poultry dishes
SITHCCC036 Prepare meat dishes
SITHCCC037 Prepare seafood dishes
SITHCCC038 Produce and serve food for buffets |
| STAGE 3 |
SITHCCC040 Prepare and serve cheese
SITXCCS015 Enhance customer service experiences
SITXCCS016 Develop and manage quality customer service practices
SITXCOM010 Manage conflict |
| STAGE 4
|
SITXFIN009 Manage finances within a budget
SITXFIN010 Prepare and monitor budgets
SITXGLC002 Identify and manage legal risks and comply with law |
| STAGE 5 |
SITXHRM009Â Â Lead and manage people
SITXMGT004 Monitor work operations
SITXMGT005 Establish and conduct business relationships
SITXHRM008 Roster staff |
| STAGE 6 |
BSBINS401 Analyse and present research information
BSBTWK501 Lead diversity and inclusion
BSBSUS511 Develop workplace policies and procedures for sustainability
SITXCRI003 Respond to a customer in crisis |
| STAGE 7 |
SITHCCC043* Work effectively as a cook
Work Placement 360 hours |
| STAGE 8 |
Continue SITHCCC043* Work effectively as a cook
Work Placement |
Course Delivery And Assessment
The Diploma of Hospitality Management has timetabled over 8 stages (terms).
The course is timetabled in a blended delivery for a minimum of 20 hours per week.
This program is delivered in a blended learning mode (face to face in classroom, practical sessions in a commercial kitchen and Work placement)
The Diploma of Hospitality Management includes a work placement component that consists of 360 hours of SITHCCC043 Work effectively as a cook in a commercial kitchen
COURSE DURATION
The qualification is delivered over 104 weeks comprising of:
- Total study period amounting to 80 weeks
- Holiday breaks amounting to 24 weeks
More information about intakes and courses commencement dates can be found here.
ASSESSMENT METHODS
The assessment is conducted using a combination of knowledge tests, role play, projects, skill test (Practical assessments), and 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. Work Based Training (WBT) has been implemented at New Era Institute, as part of SIT50422 Diploma of Hospitality Management, for the delivery of the unit SITHCCC043 Work effectively as a cook (360 hours to complete 48 service periods).
Students who already have work, in a suitable commercial cooking environment will be able to use evidence gained from their work to meet the requirements of SITHCCC043 Work effectively as a cook
ENTRY REQUIREMENTS
There are no specified entry requirements for this qualification from the SIT Tourism, Travel, and Hospitality Training Package.
COURSE - CREDIT TRANSFER
Students may apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer (CT) or recognition of prior learning (RPL)).
Students who have achieved prior competencies in cookery or hospitality courses may apply for exemptions for the same or equivalent units in SIT50422 Diploma of Hospitality Management.
This process is outlined in New Era Institute’s Policies and Procedures
RECOGNITION OF PRIOR LEARNING
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.
RESOURCE REQUIREMENTS
Practical Kitchen sessions: There are uniform requirements for practical classes. Students must wear their chef uniform including safety shoes when attending the practical kitchen sessions. Clean, neat presentation is required.
Uniform Starter Kit and Chefs Starter Toolkit:
A uniform starter kit and Chefs starter toolkit are provided to each student. Chef uniform is provided by New Era Institute as a part of material fee of the course.
At orientation, 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 may bring portable electronic devices to classroom sessions such as small laptops or tablets.
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 achieve competency in SIT50422 Diploma of Hospitality Management.
Students who do not complete the full qualification will receive a Statement of Attainment for units successfully completed
FEES and 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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