SIT50422 - Diploma of Hospitality Management

CRICOS Course Code	111704M
Qualification Code	SIT50422
Qualification Title	Diploma of Hospitality Management
AQF Level	5
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 allows for multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
Total Course Duration	Students are required to attend a minimum of 20 scheduled course contact hours per week.
Volume of learning	1298
Face to face training in weeks	60

Unit Code	Unit Name	Core / Elective unit	Pre- requisites required
SITXHRM008	Roster staff	Core	Nil
SITXFIN009	Manage finances within a budget	Core	Nil
SITXHRM009	Lead and manage people	Core	Nil
SITXMGT004	Monitor work operations	Core	Nil
SITXWHS007	Implement and monitor work health and safety practices	Core	Nil
SITXCOM010	Manage conflict	Core	Nil
SITXCCS015	Enhance customer service experiences	Core	Nil
SITXCCS016	Develop and manage quality customer service practices	Core	Nil
SITXFIN010	Prepare and monitor budgets	Core	Nil
SITXGLC002	Identify and manage legal risks and comply with law	Core	Nil
SITXMGT005	Establish and conduct business relationships	Core	Nil
SITXFSA005	Use hygienic practices for food safety	Elective	Nil
SITHCCC027	Prepare dishes using basic methods of cookery	Elective	SITXFSA005
SITHCCC041	Produce cakes, pastries and breads	Elective	SITXFSA005
SITHCCC028	Prepare appetisers and salads	Elective	SITXFSA005
SITHCCC035	Prepare poultry dishes	Elective	SITXFSA005
SITHCCC023	Use food preparation equipment	Elective	SITXFSA005
SITHCCC029	Prepare stocks, sauces and soups	Elective	SITXFSA005
SITHCCC030	Prepare vegetable, fruit, eggs and farinaceous dishes	Elective	SITXFSA005
SITHCCC031	Prepare vegetarian and vegan dishes	Elective	SITXFSA005
SITHCCC026	Package prepared foodstuffs	Elective	SITXFSA005
SITHCCC036	Prepare meat dishes	Elective	SITXFSA005
SITHCCC037	Prepare seafood dishes	Elective	SITXFSA005
SITHCCC042	Prepare food to meet special dietary requirements	Elective	SITXFSA005
SITHPAT016	Produce desserts	Elective	SITXFSA005
SITXFSA006	Participate in safe food handling practices	Elective	Nil
SITXINV006	Receive, store and maintain stock	Elective	SITXFSA005
SITHKOP013	Plan cooking operations	Elective	SITXFSA005

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 ASOC is able to meet the student’s individual needs. Students are required to fill out the PTR form which is a part of the Application Form. ASOC will review the student’s current competencies, student needs, English level, support requirements and oral communication skills, to enroll 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 6.0 or equivalent for direct entry into a VET course. or IELTS score of 5.5 or equivalent with an ELICOS course (up to 10 weeks) to be taken before the main VET course. or IELTS score of 5.0 or equivalent with an ELICOS course (up to 20 weeks) to be taken before the main VET course. or Oxford Placement test with score 61 or higher. Note: Results older than two years are not acceptable. Refer to Enrolment Kit available on ASOC’s website https://www.asoc.edu.au/ or IELTS 5.5 equivalent policy for additional information.
Academic Requirements	To enter into the course, applicants should have successfully completed year 12 or senior 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 considering they have relevant work experience within the chosen area of study and a demonstrated capacity to meet the course requirements. A minimum of 2 years’ experience would normally be expected; however, each case will be reviewed individually with relevant work experience evidence in the form of an employment 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 must possess sound Numeracy skills since it requires them to do calculations or any other course related work. To determine this, all students wanting to study at ASOC 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 and/or external support. 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 (LLN) test as per the following level: SIT50422- Diploma of Hospitality Management- ACSF Level 4 Refer to ASOC’s Enrolment Kit and/or students Handbook available on ASOC’s website for detailed information.
Computer literacy requirements	All students enrolling in this course at ASOC must have basic computer skills. Students are required to fill in the questions related to computer and internet skills in the Pre-Training Review form provided in the application form. Students who do not possess basic computing skills will be provided with basic computer using support. Students can contact ASOC for any further information or assistance on 1300 781 194.
Materials and Equipment Required	Institute will provide access to computers/laptops with required resources during classroom hours, however, to work on 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 applications 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 the kitchen and to be able to undertake training in the kitchen effectively. Students can purchase/arrange kitchen kit (chef dress, safety boots and knife kit) from the school or from any supplier outside. If required, school can suggest suppliers providing Kitchen Kit. Students may contact ASOC for any further information or assistance on 1300 781 194.

Assessment Methods:

Knowledge test-Multiple Choice, Worksheets-Written Questions, Practical demonstration in training/workplace kitchen, Roleplay, Presentation, WBT Logbook, Project Work.

Pathways from the qualification

ASOC doesn't claim any employment outcome or job guarantee associated with its courses as it will be misleading.

Successful completion may enable the student to apply for SIT60322- Advanced Diploma of Hospitality Management.

Please Note: ASOC doesn’t offer SIT60322 - Advanced Diploma of Hospitality Management qualification.   

Employment Pathway

Units in this qualification reflect the knowledge and skills of individuals with significant experience in:

Departmental Manager, or (in restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops)
Small business Manager (in restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops)

Note: - Above pathway information is in line with qualification description on National Training Register https://training.gov.au and my skills https://www.myskills.gov.au/courses/details?Code=SIT50422 it however doesn't imply any job guarantee or job role at the end of the course. ASOC doesn’t claim any employment outcome or job guarantee associated with its courses as it will be misleading.

Mode of Delivery:

Classroom based Face to Face theory learning and practical training at ASOC’s commercial kitchen with access to simulated environment.

Course Location:

Melbourne Campus: Level 4, 123-129 Lonsdale Street, Melbourne, VIC, 3000.
Hobart Campus: Level 4, 18 Elizabeth Street, Hobart, TAS, 7000.

Fees & Charges

Tuition Fee: $AU 16,000

Non-Tuition Fee: $AU 2,300

Estimated Total Course Cost: $AU 18,300

Recognition of Prior Learning (RPL) and Credit Transfer

ASOC 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 by calling at 1300 781 194 or email us at info@asoc.edu.au.

Course Information may not be sufficient to make an Enrolment decision. Please refer to the Student Prospectus and Student Handbook available on this website for detailed information.