Qualification: SIT50422 Diploma of Hospitality Management

Qualification CRICOS Code: 112152H

Qualification Status: Current

AQF Level: 5

Entry Requirement:

• Have demonstrated an IELTS level at score of least 5.5 or equivalent (test results must be no more than 2 years old) or demonstration of successful completion of at least General English at Upper Intermediate or English for Academic Purposes Upper Intermediate level.

• Have successfully completed Australian year 12 or equivalent.

• Must have sound digital literacy and access to working internet and access to working PC or laptop with a configuration suitable to meet study requirements. Please seek your trainer/assessor assistance in this regard.

• Have a suitable level of language, literacy and numeracy to complete course requirements with or without additional support that Newton College is able to provide.

• Student must have sound digital literacy and access to working internet.

• Are at least at age of 18 on the date of course commencement.

• Please Note: All the students commencing this course are required to complete LLN test on the orientation day to assist Newton College to identify student’s needs for additional support during their study with Newton College

• Recommendation: It is highly recommended that student should have successfully completed SIT30821 Certificate III in Commercial Cookery or SIT40521 Certificate IV in Kitchen Management prior commencing this course, although this is not a mandatory entry requirement

Total Units: 28

Total Core Units: 11

Total Electives Units: 17

Mode of Delivery: Blended 20 hours per week of delivery and assessment. In addition, students are allocated 5 hours of unsupervised self-study each week.

Total Course Duration: 104 Weeks (88 weeks of study and 16 weeks of term break)

Work placement: : 240 hours.

Location of course:

• Level 10, 190 Queen Street, Melbourne VIC 3000
• Level 7, 55 Swanston Street, Melbourne VIC 3000 Australia
• 98 Cleveland Street, Greenslopes QLD 4120 Australia

Kitchen Location:

• Unit 3, 63 Secam Street, Mansfield QLD 4122 Australia
• 11 – 17 Jeffcott Street, West Melbourne VIC 3003
• Shop 10, 455 Brunswick Street, Fortitude Valley QLD 4006
• Level 3, 201 Fitzroy Street, St. Kilda VIC 3182

Total Terms: 8 Terms of 11 weeks each

Total Course Fee: AUD$25,000

Tuition Fee: AUD$23,000

Application Fee: AUD$250

Material Fee: AUD$1750

Possible Employer Pathways: Hospitality Manager, Motel Manager, Sous Chef, Chef Patissier, Restaurant Manager, etc.

Course 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.

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.

The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Work Placement:

To satisfy the qualification requirements, for the unit SITHCCC043 Work effectively as a cook, students must complete a minimum of 60 complete service periods (shifts) of 4 hours each or 30 complete service periods (shifts) of 8 hours each in a hospitality workplace undertaking work tasks relevant to the unit content. The duration of the service periods depends on the negotiations with the host employer and student’s preference of the service period duration would be taken into consideration prior to the arrangement of the work placement. Total minimum hours of work placement are 240 hours. The work placement will be unpaid and the daily working hours (service periods) may be negotiated. All students are required to maintain a logbook to record their worked hours.

Newton College will aim to arrange/secure work placements for each student. Students will access a hospitality workplace with a commercial kitchen that serves customers to address the requirements of this unit. Workplaces may include restaurants, cafeterias, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. Students undertake duties as per work placement organisation and training package requirements under the supervision of a workplace supervisor.

Student who are already working in the commercial kitchen are encouraged to use their existing workplace to complete these service periods providing it meets the requirement’s necessary to conduct the assessments. Students who are not already working may nominate a workplace. Students will commence work placements and complete the required shifts only upon successful completion of kitchen-based units which are delivered and assessed in classroom and Kitchen facility. Students may be required to undertake additional load to complete their service periods. Newton College will provide students with Work placement roles and responsibilities prior to the commencement of their work placement so they are aware of the expected roles and responsibilities during work placement.

It must be hereby noted that student would be required to undertake work placements at multiple workplaces to incorporate all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types using a range of cooking methods and team coordination skills. The service periods must be distributed such to cover breakfast, lunch and dinner. Students may require taking an additional load during their last term to complete their work placement. Work placement may run parallel to their scheduled classes.

Course Structure:

A total of 28 Units (11 Core and 17 electives) must be completed and deemed competent to achieve the qualification SIT50422 Diploma of Hospitality Management. Participants who achieve competency in any unit/s will receive a Statement of Attainment (provided USI is verified) for that unit/s without completing all 28 units in the qualification. Students completing all the required units of competency will attain full qualification. We have selected the following units:

Core	SITXCCS015	Enhance customer service experiences
Core	SITXCCS016	Develop and manage quality customer service practices
Core	SITXCOM010	Manage conflict
Core	SITXFIN009	Manage finances within a budget
Core	SITXFIN010	Prepare and monitor budgets
Core	SITXGLC002	Identify and manage legal risks and comply with law
Core	SITXHRM008	Roster staff
Core	SITXHRM009	Lead and manage people
Core	SITXMGT004	Monitor work operations
Core	SITXMGT005	Establish and conduct business relationships
Core	SITXWHS007	Implement and monitor work health and safety practices
Elective	SITXFSA005	Use hygienic practices for food safety
Elective	SITXFSA006	Participate in safe food handling practices
Elective	SITHCCC023*	Use food preparation equipment
Elective	SITHCCC025*	Prepare and present sandwiches
Elective	SITHCCC027*	Prepare dishes using basic methods of cookery
Elective	SITHCCC028*	Prepare appetisers and salads
Elective	SITHCCC029*	Prepare stocks, sauces and soups
Elective	SITHCCC030*	Prepare vegetable, fruit, eggs and farinaceous dishes
Elective	SITHCCC031*	Prepare vegetarian and vegan dishes
Elective	SITHCCC035*	Prepare poultry dishes
Elective	SITHCCC036*	Prepare meat dishes
Elective	SITHCCC037*	Prepare seafood dishes
Elective	SITHCCC038*	Produce and serve food for buffets
Elective	SITHCCC040*	Prepare and serve cheese
Elective	SITHCCC041*	Produce cakes, pastries and breads
Elective	SITHCCC042*	Prepare food to meet special dietary requirements
Elective	SITHCCC043*	Work effectively as a cook

Newton College’s Diploma of Hospitality Management Course (SIT50422) is made available to the students via face-to-face sessions held in fully equipped, contemporary classes. The training is a blend of theory and practical examinations, both conducted within the college premises. Each student who has enrolled for the course is expected to pass all the 28 units to conclude the training program.

Note:

1. For international student course fee details, please refer to the Tuition Fees .

2. For domestic student course fee details, please contact Newton College.

3. Newton College does not guarantee that:

i) a learner/student will successfully complete a training product on its scope of registration; or

ii) a training product can be completed in a manner which does not meet the requirements of Clause 1.1 and 1.2 of Standards of Registered Training Organisation 2015; or

iii) a learner/student will obtain a particular employment outcome where this is outside the control of the Newton College