Qualification Description

This qualification 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. They operate independently, have responsibility for others and make a range of operational business decisions.

This 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 multi-skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

Possible job titles include:

banquet or function manager
bar manager
café manager
chef de cuisine
chef patissier
club manager
executive housekeeper
front office manager
gaming manager
kitchen manager
motel manager
restaurant manager
sous chef
unit manager catering operations.

Duration: 98 weeks

Delivery Location:

Parramatta Campus (Sydney)

Entry Requirements

AITE have established the following entry requirements:

Learners must be over 18 years of age.
Learners must have completed Year 12 or an overseas equivalent
Learners must have either an IELTS overall score of 5.5 or above or Equivalent or English Language course at Upper Intermediate Level.

Course Structure

Code	Unit of Competency	Core/Elective
BSBDIV501	Manage diversity in the workplace	Core
BSBMGT517	Manage operational plan	Core
SITXCCS007	Enhance customer service experiences	Core
SITXCCS008	Develop and manage quality customer service practices	Core
SITXCOM005	Manage conflict	Core
SITXFIN003	Manage finances within a budget	Core
SITXFIN004	Prepare and monitor budgets	Core
SITXGLC001	Research and comply with regulatory requirements	Core
SITXHRM002	Roster staff	Core
SITXHRM003	Lead and manage people	Core
SITXMGT001	Monitor work operations	Core
SITXMGT002	Establish and conduct business relationships	Core
SITXWHS003	Implement and monitor work health and safety practices	Core
SITXFSA001	Use hygienic practices for food safety	Elective
SITHCCC005	Prepare dishes using basic methods of cookery	Elective
SITHCCC001	Use food preparation equipment	Elective
SITHCCC006	Prepare appetisers and salads	Elective
SITHCCC007	Prepare stocks, sauces and soups	Elective
SITHCCC008	Prepare vegetable, fruit, egg and farinaceous dishes	Elective
SITHCCC013	Prepare seafood dishes	Elective
SITHCCC014	Prepare meat dishes	Elective
SITHCCC012	Prepare poultry dishes	Elective
SITHCCC019	Produce cakes, pastries and breads	Elective
SITHPAT006	Produce desserts	Elective
SITHCCC018	Prepare food to meet special dietary requirements	Elective
SITHCCC003	Prepare and present sandwiches	Elective
SITXWHS002	Identify hazards, assess and control safety risks	Elective
SITHCCC020	Work effectively as a cook	Elective

Work Placement

Students must complete 360 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 15 hours of work placement every week during Term 3 and Term 4 over a period of 20 weeks and above their 20 hours regular scheduled classes.

Fees and Intake Dates

For fees and intake dates please click here for more info.

Next Steps

After achieving SIT50416 Diploma of Hospitality Management, individuals could progress to SIT60316 Advanced Diploma of Hospitality Management or higher education qualifications in management. NOTE: Advanced Diploma of Hospitality Management is currently not offered at AITE college.