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 provides a pathway 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.
This qualification and its duration have been structured as a packaged pathway program.
104 weeks* Pathway Program (including public holidays, re-assessment and catch-up classes – full-time study 20 contact hours per week timetabled over 2.5 days per week)
*Successful completion of the SIT30821 Certificate III in Commercial Cookery (52 weeks including term breaks and holidays) and SIT40521 Certificate IV in Kitchen Management (26 weeks including term breaks and holidays) is mandatory to undertake this training plan.
The program is classroom-based delivery face to face with practical application in a simulated work environment or a work placement venue with trainer led training in classrooms, commercial kitchens, simulated work environments/industry workplaces and computer labs consisting of direct observation, product-based methods, portfolios, questioning and third-party evidence.
Australian International Institute of Technology has the following entry requirements for the SIT50422 Diploma of Hospitality Management. All International students must:
Be at least 18 years of age (at the time of enrolment);
Must have completed at least the equivalent of Year 12 (Australia);
Must have completed SIT30821 Certificate III in Commercial Cookery.
Must have completed SIT40521 Certificate IV in kitchen management.
Complete the Pre-Training Review (PTR) and Language, Literacy, and Numeracy (LL&N) process;
Complete a Digital Literacy Diagnostic;
Meet minimum English Language Proficiency Requirements.
The handling of raw meat including beef, lamb, pork poultry, seafood and shellfish are part of the course requirements. Timetabled Classes and Work Placement can include Morning’s and Evening’s; Work Placement can also include sessions on Weekends and Public Holidays which align to industry operational requirements. Work placement is scheduled only after all prerequisites have been completed in an approved Industry or Simulated Work Environment for 48 Complete Food Service periods*.
Potential employment options could be as a Chef or Chef de Partie in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
Students who complete this course may wish to continue their education into the SIT50422 Diploma of Hospitality Management or pursue a career as a Chef or Chef de Partie in the Tourism, Travel and Hospitality industry.
Total number of units of competency – 33 (This qualification has 27 Core units and 6 Elective units)
Units of competency have been selected in accordance with the packaging rules and are relevant to the work outcome, local industry requirements and the AQF qualification level.
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