Course Description

 
National Code: SIT50416
Cricos Code: Not Applicable
 

(Only Local Students can enrol)

For local students who have taken Certificate III and IV in Commercial Cookery and would like to further improve their knowledge and skills in hospitality operations, then Hospitality Diploma Course can be of interest. This Diploma will be able to give pupils exemplary knowledge and experience to be able to work successfully in the field of hospitality and commercial cooking. This course will focus on a range of hospitality skills:

Skills You'll Learn Through Hospitality Diploma Courses

  • Planning and controlling different hospitality products.
  • Proper inventory of stock.
  • Promotion of products and services to customers.
  • Maintenance of the quality of hospitality premises and outlets.
  • Preservation of business compliance within legislative requirements.
  • Develop and manage financial budgets.
  • Ongoing development of the business operational plans.

A Diploma of Hospitality Management will improve their skill sets in the hospitality industry and will give a hands-on training experience that could lead to a much more exciting career in a team leader role in the hospitality industry. Through rigorous classroom education and training, students will be able to learn from actual specialists in this field and will be able to gain valuable insights from them.

Job roles:

This qualification provides a pathway for students to work in a team leader role in hospitality industry

Possible job titles:

- Chef de cuisine

- Kitchen manager

- Restaurant manager

- Sous chef

- Unit manager (Catering operations)

Units of Competency

This course consists of 10 units of competence with 10 core units as listed below:

Unit Code
Unit Name
BSBMGT515A Manage operational plan
SITXCCS401 Enhance the customer service experience
SITXCCS501 Manage quality customer service
SITXFIN501 Prepare and monitor budgets
SITXGLC501 Research and comply with regulatory requirements
SITXHRM401 Roster staff
SITXMGT501 Establish and conduct business relationships
SITHFAB201 Provide responsible service of alcohol
SITHFAB204 Prepare and serve espresso coffee
SITHFAB307 Provide table service of food and beverage

Course Details

  • Intake Dates
    Monthly
  • Mode of Delivery
    • Face-to-face classroom-based learning.
    • Practical training and assessment at Restaurant's kitchen
  • Career Outcome

    At the end of the course, students will be able to competently undertake various tasks in an commercial cookery environment and take up positions such as

    • chef de cuisine
    • kitchen manager
    • restaurant manager
    • sous chef
    • unit manager (catering operations)
  • Course Duration
    The course duration for students who have completed Certificate III and Certificate IV in Hospitality is 26 weeks.
  • Entry Requirements
    • Minimum 18 years of age
    • Completion of Year 11 or high school or equivalent
    • Have a passion to work in hospitality industry
    • Must complete Certificate III and Certificate IV in Commercial Cookery
  • Timetable
    Students need to attend face to face training at SAI campus and other training locations for a minimum of 20 hours per week. Students will be given a timetable during orientation. Class hours will be scheduled between 8:00 AM to 9:30 PM (Monday to Sunday).
  • Assessment Methods
    Assessment is based on the principles of competency based training. Performance of learners is assessed on their ability to perform the task(s) to industry standards. In order to ensure the principles of validity are upheld variety of learning styles and a range of assessment strategies are used.
    Assessment for each unit of competence will be through a combination of classroom based and work placement tasks. Classroom based assessment includes but is not limited to:
    • Classroom exercises
    • Assignments
    • Practical demonstrations
    • Group Activities
    • Projects
    • Verbal and/or written questions
    Students are advised well in advance of assessment activities and a student may put forward for consideration any special needs they may have. The assessment criterion is documented in all modules, and workbooks. Dates of assessment are provided on the first day of class along with a timetable. Students may be assessed by a combination of continuous assessment and examinations. Continuous assessment may be based on competencies and marks, or a combination of both.
  • Tuition and Resource Fee
    Tuition Fee
    • Total tuition fee: $5,200
    Resource Fee
    • Resource fee: $300
    Enrolment Fee (Non-refundable)
    • $150
  • Uniform
    Dress code while attending theory class at SAI campus
    There is a dress code for all hospitality students. Students are required to wear a white shirt / blouse and black trousers or skirt while attending class. Flat black non-slip covered shoes must be worn at all times.
  • Recognition of Prior Learning
    SAI gives students credits or recognition for skills and knowledge they already possess. An RPL application form can be obtained from SAI
  • Accreditation
    This qualification is nationally recognised under the Australian Qualification Framework (AQF) at Diploma level. As a registered training organisation, qualifications issued by Skills Australia Institute are nationally recognised. If all units of competency are not achieved in this qualification, a Statement of Attainment will be issued for the units that have been deemed competent.
  • Articulation
    Upon completion of Diploma of Hospitality Management (Commercial Cookery Stream), students may continue to study Advanced Diploma of Hospitality (Commercial Cookery Stream) with other educations providers.
 

Disclaimer

The information contained on this website is current at the time of publishing. Skills Australia Institute reserves the right to change the admission requirements, fees, location of delivery and units of competency whenever necessary. Please contact us for the most current information.