(CRICOS Code: 091063J)
Course Duration: 98 weeks (includes 52 weeks of SIT30816 Certificate III in Commercial cookery)
This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions. Diploma of Hospitality course provides the skills and knowledge for an individual to be competent in the middle management level as a Manager, Supervisor or Team Leader in any hospitality area.
Parramatta Campus – Level-2, 25 George Street, Parramatta NSW 2150
Parravilla Function Lounge 42 Campbell Street, Parramatta 2150
- Minimum 18 years of age at the time of commencement
- Successful completion of Australian Equivalent Year 12 qualification or higher
- Minimum IELTS score of 5.5 or PTE score of 42 or its equivalent
- Successful completion of SIT30816 Certificate III in Commercial cookery
- Must be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
- Should have basic computer and MS Office skills (Word, Excel and Power Point)
International students over the age of 18 who wish to enter the hospitality industry at the middle management level.
Pathways into the qualification
Individuals may enter Diploma of Hospitality Management with limited or no vocational experience and without a lower-level qualification. Even though, it is strongly recommended that individuals undertake lower-level qualifications, and/or gain industry experience within the hospitality industry before starting the course.
Pathways from the qualification
After achieving Diploma of Hospitality Management, individuals could progress to Advance diploma of Hospitality Management or higher education qualifications in the management area.
Employment pathways from the Qualification
This qualification provides a pathway to work in any sector of the hospitality industry as a departmental or small business manager.
Possible job titles include:
- chef de cuisine
- kitchen manager
- restaurant manager
- sous chef
Training is based on face-to-face classroom delivery including interactive classroom teaching, practical activities and tutorials together with a work placement (Work Based Training or WBT). Practical activities are conducted in the commercial Training Kitchen. Classes will be scheduled for minimum of 20 contact hours per week.
Students must complete minimum of 12 sessions (60 hours) of work placement in an operational commercial kitchen during their studies. Students will be given an option to select their own workplace providing the workplace meets the Institute requirements. The Institute will arrange the workplace for all other students to complete their WBT. It is expected that the students should do 5 hours of work placement every week during Term 4 and 5 over a period of 12 weeks and above their 20 hours regular scheduled classes.
Assessment will usually commence in the session following delivery. Students will be required to perform in a range of assessment tasks including and not limited to; Written Questions, Project, Case Studies, Assignment, Practical demonstration / Observation, Role plays and third-party reports.
Course Credit is the value assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications. Course Credit reduces the amount of learning required to achieve a qualification and may be through Credit Transfer (CT) and/or Recognition of Prior Learning (RPL).
Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.
BSBDIV501 - Manage diversity in the workplace
BSBMGT517 - Manage operational plan
SITXCCS007 - Enhance customer service experiences
SITXCCS008 - Develop and manage quality customer service practices
SITXCOM005 - Manage conflict
SITXFIN003 - Manage finances within a budget
SITXFIN004 - Prepare and monitor budgets
SITXGLC001 - Research and comply with regulatory requirements
SITXHRM002 - Roster staff
SITXHRM003 - Lead and manage people
SITXMGT001 - Monitor work operations
SITXMGT002 - Establish and conduct business relationships
SITXWHS003 - Implement and monitor work health and safety practices
BSBSUS401 - Implement and monitor environmentally sustainable work practices
SITHCCC001 - Use food preparation equipment
SITHCCC005 - Prepare dishes using basic methods of cookery
SITHCCC006 - Prepare appetisers and salads
SITHCCC007 - Prepare stocks, sauces and soups
SITHCCC008 - Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 - Prepare poultry dishes
SITHCCC013 - Prepare seafood dishes
SITHCCC014 - Prepare meat dishes
SITHCCC018 - Prepare food to meet special dietary requirements
SITHKOP004 - Develop menus for special dietary requirements
SITHKOP005 - Coordinate cooking operations
SITHPAT006 - Produce desserts
SITXFSA001 - Use hygienic practices for food safety
SITXFSA002 - Participate in safe food handling practices
Please refer to the Course Fee table
For intake dates please contact us for more info