Qualification 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.

Requirements

To be awarded this qualification, competency must be demonstrated in:
Total number of units = 28

• 11 Core units
• 17 elective units

Learner characteristics and target group

Target group for the course SIT50422 Diploma of Hospitality Management will be international students who are:

• Seeking to pursue or further a career in commercial cookery.
• Seeking to enter any hospitality industry sector.
• Seeking a pathway to higher level qualifications.

Delivery Mode

Face-to-Face as well as in the workplace

Delivery site

This program is delivered at the Canberra Valley Institute campus located at:

Suite 4, Level 3, 15 Moore Street, Canberra ACT 2601

The practical kitchen is located at:

14 Purdue Street, Belconnen ACT 2617

Course duration

104 weeks.

This qualification will be delivered over 80 weeks of training and assessment and a total 24 weeks of term breaks.

Entry Requirements

There are no specific entry requirements as per the qualification details or training package. International students entering this course at Canberra Valley Institute must meet the following entry requirements:

Age Requirement

Students must be a minimum age of 18 years or above at the time of course commencement.

Academic Requirements

To enter this qualification, applicants should have successfully completed the equivalent of Australian Year 12 or Certificate III or higher.

English Language Requirements

To enter this qualification, applicants must also meet English Language Requirements - IELTS (Academic) overall score of 6.0 or TOEFL IBT 60 or Cambridge English Advanced (CAE) 52 or PTE Academic 50 or equivalent. English language competence can also be demonstrated through documented evidence of any of the following:

• Minimum five (5) years of study in English in Australia, Canada, New Zealand, United Kingdom, United States of America, South Africa or Republic of Ireland.
• Completed in Australia in English a substantial component (at least 50%) of a qualification at AQF level 4 or higher.
• Successfully completed in Australia in English the Senior Secondary Certificate of Education.
• Completed a recognised ELICOS program and achieved an English Proficiency level of upper intermediate or equivalent

Pathways

Students who complete this course may wish to continue their education into a range of Advanced Diploma qualifications, such as the SIT60322 Advanced Diploma of Hospitality Management.

After graduating, you could find employment in the following positions:

• Hospitality Manager
• Mmotel Manager
• Sous Chef
• Chef Patissier
• Restaurant Manager

Course credit

Students may apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer or recognition of prior learning). The granting of course credit may affect course fees as well as the duration of the course.

Work placement

Work placement component has been implemented in this strategy to ensure work-based training of 4 service periods for the unit SITHIND008 Work effectively in hospitality industry; calculated at approx. 4 hours per service (16 hours) and 192 hours for SITHCCC043 work effectively as a cook.

Facilities and Equipment

The following facilities, equipment and resources will be used to deliver and assess this qualification:

• Training rooms, including desks, chairs, whiteboard, and overhead projector
• Fully functional commercial kitchen
• Computers with Microsoft Office and access to the Internet.
• Learning and assessment materials as outlined in this TAS.

Assessment

Assessment materials comprise of:

• Assessor Marking Guide and Assessment Mapping
• Student Assessment Tasks
• Other supporting documents