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Have attained the age of 18 years or over
Have completed an equivalent secondary schooling level of a Higher School Certificate (year 12 in Australian schools)
Any AQF qualification at the Certificate III level or above in any discipline area delivered and assessed in English only will be deemed as meeting both the English language and academic entry requirements
Meet the Student Visa (Sub-class 500) requirements
Please visit the International students section for more details.
Demonstrate good command of written and spoken English
Verified evidence of IELTS Level 5.5 (no band less than 5.0) or equivalent
This is a course for those who want to achieve a broad set of skills in hospitality management with a focus on commercial cookery. You will complete electives that focus on commercial cookery then continue your study with a focus on hospitality management skills and knowledge to achieve the Diploma of Hospitality Management.
In Stage 1 to Stage 4 (40 weeks) students gain practical skills in cookery techniques and a sound understanding of operations in commercial kitchens that may operate in restaurants, hotels, clubs, pubs, cafes and coffee shops and catering businesses. There is work placement as a cook in a commercial kitchen at stage 4 of the course.
In Stage 5 to Stage 7 (30 weeks) the focus shifts to hospitality management including hospitality regulatory requirements, budgeting and finance, managing operational plans plus staffing and people management. Customer service is another focus of your study.
CRICOS CODE 104591G
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COURSE STRUCTURE
Term, SIT50416 Diploma of Hospitality Management
STAGE 1
WHS & COOKERY,
SITHCCC001 Use food preparation equipment
SITXWHS003 Implement and monitor work health and safety practices
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC014 Prepare meat dishes
SITHCCC005 Prepare dishes using basic methods of cookery (integrated in ALL cookery units)
STAGE 2
COOKERY,
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC012 Prepare poultry dishes
SITHCCC006 Prepare appetisers and salads
SITHCCC018 Prepare food to meet special dietary requirements
STAGE 3
COOKERY,
SITHCCC013 Prepare seafood dishes
SITHCCC019 Produce cakes, pastries and breads
SITHPAT006 Produce desserts
SITHKOP002 Plan and cost basic menus
STAGE 4
SITHCCC020 Work effectively as a cook
STAGE 5 HOSPITALITY MANAGEMENT,
SITXGLC001 Research and comply with regulatory requirements
SITXFIN003 Manage finances within a budget
SITXFIN004 Prepare and monitor budgets
BSBDIV501 Manage diversity in the workplace
STAGE 6 HOSPITALITY MANAGEMENT, SITXHRM002 Roster staff
SITXCCS007 Enhance customer service experiences
SITXCCS008 Develop and manage quality customer service practices
SITXMGT002 Establish and conduct business relationships
STAGE 7 HOSPITALITY MANAGEMENT, SITXCOM005 Manage conflict
SITXHRM003 Lead and manage people
BSBMGT517 Manage operational plan
SITXMGT001 Monitor work operations
EXIT POINT AND PATHWAYS
Students must complete all assessments for each unit of competency to be deemed competent in a unit. All 28 units including the work placement must be completed to gain the full qualification.
After achieving SIT50416 Diploma of Hospitality Management, students can progress to Advanced Diploma of Hospitality Management or any other Advanced Diploma level or Bachelor.
Students, who do not complete the full qualification, may receive a Statement of Attainment for all units successfully completed and marked competent (with no overdue fee).
Students in the Diploma of Hospitality Management are required to do practical work placement within a commercial kitchen. New Era Institute has a network on workplaces that will take students for their placement. New Era Institute will establish a formal Work Placement Agreement with the nominated workplace.
The work placement is completed in block mode during the course. At stage 4, you work as a cook for 48 complete food service periods covering breakfast, lunch, dinner and special functions.
A work placement logbook is used to record the worked hours and the service periods.
A student who is already working in the hospitality sector and in a commercial kitchen is encouraged to use their existing workplace to complete these practical placement hours providing it meets the requirements of the unit of competency. Our representative will meet with the workplace supervisor and visit sites to confirm these arrangements.
In all cases, New Era Institute will engage with the nominated workplace to ensure that it will provide a suitable environment and the required types of service and cookery to gather practical experience outlined in the units of competency.
New Era Institute also requires a minimum level of supervision for students, a safe working environment and will undertake regular visits to the workplace. Student should note that unless they have established other arrangements with their employer, practical placement is performed as unpaid work.
OSHC: 530 ($) per year
