SIT50422 Diploma of Hospitality Management

Qualification Outline:

This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

Career Opportunities:

Graduates may seek employment in the following jobs:

• Banquet or Function Manager
• Bar Manager
• Café Manager
• Chef de Cuisine
• Chef Patissier
• Club Manager
• Front Office Manager
• Gaming Manager
• Kitchen Manager
• Motel Manager
• Restaurant Manager
• Unit Manager Catering Operations

Course Details:

Theory training is classroom based.

The training students will receive is competency-based and designed to develop both practical skills and knowledge.

Training Methods Include:

• Lectures (class room style)
• Workbooks
• PowerPoint/presentations
• Demonstrations
• Practicals

Practical Placement:

A practical placement is an important component of your course and allows you to prepare for the workplace by applying what you have learned in your course to the work environment. It involves more than just observing what is happening in the host workplace as you will have specific activities to undertake while on the placement. Your trainer will inform you what you will need to complete to successfully complete the placement.

Learners are required to complete 48 service periods hours of practical placement at the end of the study.

Entry Requirements

It is beneficial but not essential for students to have access to a workplace while undertaking this qualification. However, in order to pursue the qualification applicants must:

• Must be 18 years or older; (as this qualification is undertaken on the job due to Work Placement Requirements);
• Must complete and score minimum ACSF level 4, to pursue this qualification.

Pre-Training Review (PTR)

A pre-training interview would be conducted with the applicant by a Swiss Institute representative. This interview will help us identify your prior experience, existing knowledge, skills, and suitability for the course. Pre-Training Review will be valuable in determining appropriate study plan, additional support and/or reasonable adjustment required for you to successfully complete the course

Learner Cohorts

Swiss recognises four different types of Learner Cohorts, and are dependant upon which cohort description best describes the learner, a different training and assessment plan is developed and offered to the learner.  The intent of the learner cohort process is to recognise any pre existing learning and knowledge in the PTR and customise the most effective learning plan for the learner.

The Four Learning Cohorts are:

• 1st Cohort: Beginner (Full Study Model) – limited knowledge or skills in the competence contained in this qualification. No recent related industry experience. No LLN
• 2nd Cohort: Intermediate (Partial Study Model) – moderate prior knowledge and skills in the competence contained in this qualification. Limited recent related industry experience, under 1 year.
• 3rd Cohort: Advanced (Assessment Only Pathway) – Extensive knowledge and skills in the competence contained in this qualification. Recent related industry work experience of one to two years.
• 4th Cohort: Expert (RPL Pathway) - Extensive specific knowledge and skills in the competence contained in this qualification; current relevant industry experience of 2 or more years and these candidates are recommended to undertake a full recognition pathway.

Location

Face-to-face training is delivered at our training rooms. With theory in our Level 1, Suite 22 , 420 Collins Street Melbourne VIC 3000 and practical in either our Brimbank Catering Kitchen facility or the “Rustic Ram: restaurant in Geelong

Duration :

This course is scheduled to be completed in 78 weeks (including 18 weeks of holiday break). Students with prior skills and knowledge may complete this course earlier.

This course is scheduled to be completed in 78 weeks (including 18 weeks of holiday break). Students with prior skills and knowledge may complete this course earlier.

Learning Methods -

All learning resources are placed in Didasko platform.

• All non-assessment activities independently undertaken by learners
• These activities are self-paced and self-directed
• These include but are not limited to:
  • Digital Content
  • Reading the learner guide
  • Homework
  • Research
• These activities are typically recommended to beginners, optional for intermediate and advanced learners, and not applicable to expert learners undertaking RPL or Credit Transfer

Methods of assessment

A range of assessment methods are used including class exercises, role-plays, knowledge questions, observation and activities and project work. Individual Units have specific assessment requirements and we will provide this prior to commencement of a Unit.

Credit Transfers and Recognised Prior Learning (RPL)

Learners with prior learning and work experience can apply for recognition. Learners with statements of attainment from other registered training organisations will have their competency recognised as credit transfers. Contact us for further details.

Students who are enrolling for RPL pathway must provide the followings:

• Solid Employment history with Australian experience
• Past qualifications relevant to the qualification you are applying for
• Referee statement(s) from employers,
• Referrals/endorsements – from coworkers and customers
• Pictures, working documents and videos, work samples (where applicable) – demonstrating specific tasks, knowledge and skills

Study pathways

Candidates may progress to higher level qualifications within and/or across the Hospitality sector e.g.

• SIT60316 Advanced Diploma of Hospitality Management

Fee Information

Student Learning kit fee is $450 and includes Uniform, including Hat, Tunic, Pants and shoes, and Cooks utensil kit contained in a lockable box.  All cohorts except Cohort 4 (Full RPL) are required to purchase this.

Full Course fees, for Cohort 1 are $4,500 and include all learning and assessment materials.

Learners in Cohort 2, 3, and 4 will pay an amount equal to or less that the Full Course Fee the exact amount will depend upon the Cohort and what units are to be undertaken as a training and assessment process.  As each learner is an individual, and as their study plan is to be tailored to the learner, so should their course fee.

Fee Payment

Fee payment is to be at the commencement of each term.  As Australian Law prohibits us from receiving more than $1500 in tuition fees in advance the following payment schedule applies

Payment 1: 25% of course Fee, For Cohort 1: $1,125.00prior to course commencement in term 1.  Other Cohorts will pay a corresponding amount

Payment 2: 25% of course Fee, For Cohort 1: $1,125.00prior to course commencement in term 2.  Other Cohorts will pay a corresponding amount

Payment 3: 25% of course Fee, For Cohort 1: $1,125.00prior to course commencement in term 3.  Other Cohorts will pay a corresponding amount

Payment 4: 25% of course Fee, For Cohort 1: $1,125.00prior to course commencement in term 4.  Other Cohorts will pay a corresponding amount

Refunds:

As fees are paid in instalments, there are no refunds

Total number of units = 28

• 13 core units
• 15 elective units, consisting of:
  • 1 unit from Group A
  • 1 unit from Group B
  • 8 units from Group C
  • 5 units from Group C, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

https://training.gov.au/Training/Details/SIT50422

13 Core (compulsory) units

BSBDIV501        Manage diversity in the workplace

BSBMGT517      Manage operational plan

SITXCCS007      Enhance customer service experiences

SITXCCS008      Develop and manage quality customer service practices

SITXCOM005     Manage conflict

SITXFIN003        Manage finances within a budget

SITXFIN004        Prepare and monitor budgets

SITXGLC001      Research and comply with regulatory requirements

SITXHRM002     Roster staff

SITXHRM003     Lead and manage people

SITXMGT001     Monitor work operations

SITXMGT002     Establish and conduct business relationships

SITXWHS003     Implement and monitor work health and safety practices

15 Elective units

SITXFSA001      Use hygienic practices for food safety

SITHCCC020     Work effectively as a cook

SITHCCC001     Use food preparation equipment

SITHCCC005     Prepare dishes using basic methods of cookery

SITHCCC006     Prepare appetisers and salads

SITHCCC007     Prepare stocks, sauces and soups

SITHCCC012     Prepare poultry dishes

SITHCCC013     Prepare seafood dishes

SITHCCC014     Prepare meat dishes

SITHCCC019     Produce cakes, pastries and breads

SITXWHS002     Identify hazards, assess and control safety risks

SITXCCS006      Provide service to customers

SITHIND002       Source and use information on the hospitality industry

SITXCOM002     Show social and cultural sensitivity

SITXHRM006     Monitor staff performance