SIT50416 DIPLOMA OF HOSPITALITY MANAGEMENT

KEY INFORMATION
National Code
SIT50416
CRICOS Course Code
091913E
Duration
70 Weeks (including holiday breaks)
Total Course Fees
$12,500
Tuition Fees
$11,600
Material Fee
$600
Application Fee
$300
Mode of study
Classroom based Face to Face theory learning, practical training at ASLI’s commercial kitchen with access to simulated environment and Work-Based training at workplace.
Delivery location
Level 2, 123 Lonsdale Street, Melbourne, VIC, 3000
Practical training location at ASLI’s commercial kitchen: 4-6 Baxter Street, Coburg, Victoria 3058.
Please Note
Students are required to attend a minimum 20 scheduled course contact hours per week.
Course Structure
In order to achieve this qualification, student must complete following 28 unit of competencies.
13 core unit, plus
15 elective units
Core Units
SITXMGT001 Monitor work operations
SITXHRM002 Roster staff
SITXCOM005 Manage conflict
BSBDIV501 Manage diversity in the workplace
SITXHRM003 Lead and manage people
SITXWHS003 Implement and monitor work health and safety practices
SITXFIN003 Manage finances within a budget
SITXFIN004 Prepare and monitor budgets
BSBMGT517 Manage operational Plan
SITXCCS007 Enhance customer service experiences
SITXCCS008 Develop and manage quality customer services practices
SITXGLC001 Research and comply with regulatory requirements
SITXMGT002 Establish and conduct business relationships
Elective Units
SITHKOP005 Coordinate cooking operations
SITXFSA001 Use hygienic practices for food safety
SITXINV002 Maintain the quality of perishable items
SITHCCC001 Use food preparation equipment
SITXHRM001 Coach others in job skills
SITXFSA002 Participate in safe food handling practices
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
SITHCCC019 Produce cakes, pastries and breads
This will be delivered over 70 weeks including holiday breaks. Students are required to attend a minimum 20 scheduled course contact hours per week.
Course 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 multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
Entry Requirements
Age Requirements
Students must be above 18 years of age while filling up the application form.
Pre-training Review
The Pre-Training Review (PTR) will be conducted prior to the enrolment into your course of studies to ensure that the training and assessment provided by Australian Study Link Institute is able to meet the student’s individual needs.
Students are required to fill up the PTR form and submit it along with the application form.
Australian Study Link Institute will review the student’s current competencies, student needs, English level, support requirements and oral communication skills, in order to enrol them in the most appropriate course to achieve their intended outcomes.
English Language Requirements for International Students
International students applying for this course either off-shore or on-shore will require either a minimum IELTS test score of 5.5 or equivalent for direct entry into a VET course;
or, IELTS score of 5.0 or equivalent with an ELICOS course (up to 10 weeks) to be taken before the course;
or, IELTS score of 4.5 or equivalent with an ELICOS course (up to 20 weeks) to be taken before the course;
(Note: Results older than two years are not acceptable)
or, Oxford Placement test with score 61 or higher.
Score Guide: Average test score of 61 or higher in Oxford placement test is equivalent to IELTS 5.5.
Students may refer to IELTS 5.5 equivalent policy or ASLI’s Enrolment Kit for further information.
Academic Requirements
To enter into this qualification delivered at ASLI, applicant should have successfully completed year 12 or secondary studies in applicant’s home country equivalent to Australian senior secondary school examination. OR
Mature age students will also be considered without the minimum education requirements but with relevant work experience within chosen area of study and a demonstrated capacity to meet course requirements. A minimum of 2 years’ experience would normally be expected but each case will be reviewed individually. Relevant work experience evidence by work reference letter on company letterhead, work samples and curriculum vitae submitted will be considered. Such learner will be accessed for possible RPL opportunities and their course duration and volume of learning will be adjusted accordingly, if any RPL is granted.
Language, Literacy and Numeracy test (LLN)
Students undertaking this course at ASLI must possess sound Numeracy skills since it requires them to do calculations or any other course related work. To determine this, all students who are interested to study at ASLI are required to undertake LLN Test prior to the commencement of the course. Based on the test outcome, students may be identified as requiring internal support services and/or external support services.
LLN test will be conducted on campus by using an ACSF mapped online LLN assessment tool - LLN Robot - under the supervision of qualified LLN assessor.
Students will be required to undertake a language, literacy and numeracy test (LLN) as per the following:
SIT50416- Diploma of Hospitality Management - ACSF Level 4 (Performance Level)
Computer Literacy Requirements
All students enrolling into this course must have basic computer skills. Students will be required to fill in the questions related to computer and internet skills in the Pre-Training Review form attached along the application form.
Students who do not possess basic computing skills will be provided with basic computer using support. Students may contact ASLI for any further information or assistance on 03 9639 9951.
Materials and Equipment Required
Australian Study Link Institute will provide access to computers with required resources including access to internet during classroom hours, however, to work on the assignments and tasks for self-study, all learners are expected to have access to a laptop or computer with the Windows 7 operating system or higher.
Students must have an active email address for communication and be contactable by phone (mobile or landline) and by mail (postal address). All learners are expected to have access to MS office application such as Microsoft Word, an email platform.
Learners are required to have kitchen kit including, chef dress, safety boots and knife kit including various knives and other tools. Kitchen Kit is required to enter into the kitchen and to be able to undertake training in the kitchen effectively. Students are required to buy chef dress and knife kit from ASLI only. Cost for kitchen kit & uniform is $280. Students will have to buy safety shoes separately for the kitchen classes which are mandatory.
Material Fees will only include digital/ printed reading materials and handouts or books. It does not include the kitchen kit including chef dress and knife kit for commercial cookery students.
Physical Abilities and handling complex foods
Learners are expected to have physical abilities and manual handling required to perform tasks involved while undergoing training. Learners must able to handle complex food including cooking of various processed or raw meats, poultry, seafoods, dairy items and must keep in mind of any religious or dietary barriers to handle such foods before enrolling into this course. In line with its access and equity policy, Australian Study Link Institute will identify any such barriers presented by students during pre-training review call before enrolment and will identify and provide required support and reasonable adjustment where possible.
Physical Fitness: Students are expected to have an understanding of physical abilities and manual handling required to perform tasks involved while undergoing training effectively. As part of this course students are expected to do manual handling, lifting heavy pots and pans.
Work Based Training (WBT)
Students will be required to complete a total of 56 hours in workplace commercial kitchen as part of work based practical placement. An induction for WBT students would be conducted at institute and workplace induction will be conducted before commencement of WBT.
Work-based training will be conducted at approved industry workplace commercial kitchen with whom Australian Study Link Institute has an agreement with.
WBT is aimed at giving students a varied experience in a real live situation, under normal commercial pressures. For example, in the live environment, they will be able to test their skills and knowledge when the kitchen is busy, customers are waiting, or it is “rush hour” – e.g., Lunch times at a restaurant in the city.
Assessment Methods
All assessments of units of competency will be conducted according to the assessment guidelines and competency standards of the official Training Package for this qualification. Students will be required to perform in a range of areas including and not limited to Knowledge test, role plays, Case Study, Written questions, Practical demonstration in kitchen, observations, presentation, etc.
Pathways
Pathways from the Qualification
Pathways from the qualification: SIT60316- Advanced Diploma of Hospitality Management.
Employment/Career Pathway
Units in this qualification reflect the knowledge and skills of individuals with significant experience in:
chef de cuisine
chef patissier
kitchen manager
Restaurant Manager
motel manager
sous chef
unit manager catering operations.
Above pathway information is in line with qualification description on National Training Register (www.training.gov.au) and/or https://www.myskills.gov.au/, it doesn't imply any job guarantee or job role at the end of the course. ASLI doesn't claim any employment/Job outcome or job guarantee associated with its courses as it will be misleading.
Recognition of Prior Learning (RPL) and Credit Transfer
ASLI recognises qualifications and statements of attainment issued by other Registered Training Organisations in Australia and offers all students the option of Recognised Prior Learning and Credit Transfer. For further details, please refer to the Student Handbook or enquire on campus.
Course Information may not be sufficient to make an Enrolment decision. Please refer to the information provided in Enrolment Kit available on the website.