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SIT50422 -
Diploma of Hospitality Management

CRICOS- 110781F

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. Diploma of Hospitality course provides the skills and knowledge for an individual to be competent in the middle management level as a Manager, Supervisor or Team Leader in any hospitality area.

Admission Requirements:

• Applicants must be minimum of 18 years of age at the time of commencement.
• Successful completion of Australian Equivalent Year 12 qualification or         higher.
• Minimum IELTS score of 5.5 or PTE score of 42 or its equivalent.
• Successful completion of Senior Secondary certificate of education in Australia
conducted in the medium of English;
• Completion of a full time Certificate IV level course or above in Australia;
• English as the first language;
• Satisfactory completion of the EAL course or ELICOS course at the appropriate level; OR
For equivalency of various English Languages proficiency testing, and other forms of equivalency please refer to the Admissions and Enrolment policy available in the student’s handbook 
 students who are 18 years and above, (including mature aged clients) who have completed Certificate IV in commercial cookery qualification and wish to enter the hospitality industry at the middle management level.


Course Duration:
This course will be delivered over 104 weeks of full-time study for a minimum of 20 hours per week (80 Academic weeks and 24 weeks of Holidays). Additionally, students are expected at least 5 hours of individual study per week not limited to research, learning activities, and assessment activities.

Work Based Training requirements

Commercial Cookery and Hospitality programs have work placement component, a requirement that students must gain work experience in the hospitality industry. Each student is required to work in an operational commercial kitchen of an industry workplace for a minimum of 48 sessions (192 hours of work placement) for the unit SITHCCC043 Work effectively as a cook.

Assessment methods:
Teaching is conducted in the classroom as well as in the commercial kitchen, simulate a real work environment. The delivery will include face to face teaching, lectures, discussions, research, learning activities, group work, and supervised practical sessions. Assessment comprises of written test assignments, assignment projects, case studies, skills demonstration and practicals will be assessed in operational commercial training kitchen.

Course Delivery Location:
37-61 Vines Rd, Hamlyn Heights VIC 3215
46 Central Bvd, Armstrong Creek VIC 3217

Training Kitchens - 163 Batten Rd, Armstrong Creek VIC 3217

                               37-61 Vines Rd, Hamlyn Heights VIC 3215


Additional Recommendations
• Applicants should have basic computer and MS Office skills (Word, Excel and Power Point).
• Students must have their own electronic device to be able to access the online classes. If any student need to access ACCM computers for this purpose it will be available through a booking request
• All VET courses students will be required to undertake LLN test to identify Language, Literacy and Numeracy capabilities at the time of Orientation (before commencing the courses). The outcome will help the trainers and Student Support Staff to identify the learning needs and make provisions for additional academic support where required.

Course Delivery:
• Face to face training (Classroom and kitchen)
• Work based training.
• Distance learning (online).

Course Fees:
 Tuition Fee $25,500
 Material Fee $2,900
Note: Application fee may be applicable, fees and Charges are subject to change without prior notice.

Course Pathways
Leading to higher qualification
After achieving Diploma of Hospitality Management, individuals could progress to Advance diploma of Hospitality Management or higher education qualifications in management.
Employment pathways after completing the Qualification

This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager.
• Chef de cuisine
• Kitchen manager
• Restaurant manager
• Sous chef

Course Structure:

Student must complete 28 Units including 11 core & 17 elective units listed below:

Core Units

SITXCCS015           Enhance customer service experiences

SITXCCS016           Develop and manage quality customer service practices

SITXCOM010          Manage conflict

SITXFIN009             Manage finances within a budget

SITXFIN010             Prepare and monitor budgets

SITXGLC002           Identify and manage legal risks and comply with law

SITXHRM008          Roster staff

SITXHRM009          Lead and manage people

SITXMGT004          Monitor work operations

SITXMGT005          Establish and conduct business relationships

SITXWHS007          Implement and monitor work health and safety practices

Elective Units

SITXFSA005            Use hygienic practices for food safety

SITHCCC043*         Work effectively as a cook

SITHCCC023*         Use food preparation equipment

SITHCCC027*         Prepare dishes using basic methods of cookery

SITHCCC028*         Prepare appetisers and salads

SITHCCC029*         Prepare stocks, sauces and soups

SITHCCC030*         Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC035*         Prepare poultry dishes

SITHCCC036*         Prepare meat dishes

SITHCCC037*         Prepare seafood dishes

SITHCCC041*         Produce cakes, pastries and breads

SITHPAT016*           Produce desserts

SITXFSA006            Participate in safe food handling practices

SITXINV007             Purchase goods

SITXINV006*           Receive, store and maintain stock

SITXHRM010          Recruit, select and induct staff

BSBTWK501           Lead diversity and inclusion

(Units marked with an *asterisk have one or more prerequisites. Refer to individual units for detail)

(*ACCM does not guarantee that a student will complete a training product successfully or will obtain a particular employment outcome or any migration outcomes on their Scope of Registration where this is outside the control of the RTO)

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