SIT50422-Diploma of Hospitality Management (CRICOS COURSE Code: 112480C)
General: 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.
Diploma of Hospitality course provides the skills and knowledge for an individual 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 acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
Entry Requirement: While there are no entry requirements defined in the training package, the VCEA requires the following criteria to be met.
- Applicants must be minimum 18 years of age at the time of commencement
- Successful completion of Australian Equivalent Year 12 qualification
- IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent
- Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
- Applicants should have basic computer and MS Office skills (Word, Excel and Power Point)
- Applicants must complete the VCEA LLN test Pathways from the qualification – After achieving Diploma of Hospitality Management, individuals could progress to Advanced diploma of Hospitality Management or higher education qualifications in management.
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..
Job Roles may include: Chef de Cuisine/ Kitchen Manager /Sous Chef /Restaurant Manager
Job Outlook: Please refer to the Australian Government Job Outlook site for job prospects for each of the occupations listed above.
Training and Assessment Method: Training is conducted in the classroom as well as in the commercial kitchen settings when required to simulate real work environment. The delivery will include face to face teaching, lectures, discussions, research, learning activities, group work and supervised practical sessions. Assessments comprise of written assignments and project works, case studies and practical demonstration.
Delivery Method: Face to Face Classroom delivery and practical sessions.
Delivery Location: Level 3, Suite 2 & 3, 190 Queen Street, Melbourne, VIC 3000
VCEA Kitchen: 11-17 Jeffcott Street West Melbourne VIC 3003
Course Structure
To attain the SIT50422 Diploma of Hospitality Management, 28 units must be completed:
11 core units
17 elective units
| Unit Code | Unit Title |
| SITXFSA005 | Use hygienic practices for food safety |
| SITHCCC023 | Use food preparation equipment |
| SITXINV006 | Receive, store and Maintain stock |
| SITXFSA006 | Participate in safe food handling practices |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC028 | Prepare appetizers and salads |
| SITXCOM007 | Show Social and Cultural Sensitivity |
| SITHCCC030 | Prepare vegetable, fruit, egg and farinaceous dishes |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHKOP013 | Plan cooking operations |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC035 | Prepare Poultry Dishes |
| SITHCCC037 | Prepare Seafood Dishes |
| SITHCCC036 | Prepare Meat Dishes |
| SITHKOP010 | Plan and cost Recipes |
| SITXFSA008 | Develop and implement a food safety program |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXHRM009 | Lead and manage people |
| SITXMGT004 | Monitor work operations |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITXHRM008 | Roster staff |
| SITXCCS015 | Enhance customer service experiences |
| SITXCCS016 | Develop and manage quality customer service practices |
| SITXFIN010 | Prepare and monitor budgets |
| SITXMGT005 | Establish and conduct business relationships |
| SITXGLC002 | Identify and manage legal risks and comply with law |
Course Duration: 72 weeks full time including holidays and orientation.
Internal Pathway: Student who has finished or will finish SIT40521 Certificate IV in Kitchen Management at VCEA will have to study only 16 weeks to complete this qualification including holidays.
Enrollment fee: $450 (non-refundable)
Materials fee: $1900
Chef Uniform and Knife kit Charges: $400
Tuition fee: $17,000