SIT50422

Diploma of Hospitality Management

The Diploma of Hospitality Management prepares students for leadership roles in the hospitality industry. They gain practical skills in various areas and are equipped for careers as hotel managers, restaurant managers, event coordinators, and more.

The program includes industry placements for real-world experience.

Course Features: What's included?

Student Support

ACP staff help with studying, assessments, accommodations, language, and counseling. Students can get extra support from a student officer who may recommend external services. International students receive free support but might need to pay for outside services.

Practical Training

Face-to-face classroom instruction, complemented by practical training at ACP’s Commercial Kitchen in a simulated environment for at least 20 hours per week over 68 weeks, to develop the knowledge and skills required for each unit of competency in this qualification.

Career Pathways

The Diploma of Hospitality Management prepares individuals for advanced roles such as Hotel Manager, Restaurant Manager, Events Manager, Chef de Cuisine, and Catering Manager. Completion of the diploma does not guarantee employment.

Program Details

Mode of Study
Face to face in a classroom, with practical training at ACP’s Commercial Kitchen with access to a simulated environment for a minimum of 20 hours per week over 68 weeks of delivery to achieve knowledge and skills defined in each unit of competency for this qualification.

Delivery Location
  • For Face-to-Face theory classes: Suite 801B, Level 8, 492 St Kilda Road Melbourne, VIC 3004
  • For Face-to-Face Practical Training: Level 1, 372 Spencer Street, West Melbourne VIC 3003

Course Structure
To qualify, students must finish the Diploma of Hospitality Management (SIT50422) by completing 28 units: 11 core units and 17 elective units.

Training & Assessment (1400Hrs)
The volume of learning for the qualification is 1500 hours. This comprises of:
  • Learning Hours- 768 hours (560 hours of theory training and 208 hours of practical training)
  • Assessment Hours- 592 hours (380 hours of theory assessment and 212 hours of practical assessment) 
  • Independent Study, work on assignment & research- 140 hours. 

Assessment Method
All competency assessments will follow the guidelines and standards in the official Training Package. Assessment methods may include multiple-choice tests, short-answer worksheets, practical demonstrations in a kitchen setting, roleplays/scenarios, projects, and logbooks.

Course Pathways
After successfully achieving this qualification, candidates may undertake SIT60322 - Advanced Diploma of Hospitality Management at other institutes as ACP doesn’t deliver SIT60322 qualification.

Entry Requirements

All students must meet the following requirements to be accepted into courses at the Australian College of Pioneers (ACP).
Enrolment Information
Completed application form and signed agreement. Identification documents, including one photo ID (e.g., driver’s license).

English Language Requirements For International Students

IELTS Test Scores
Minimum IELTS score of 6.0 or equivalent for direct entry into a VET course. IELTS score of 5.5 or equivalent with an ELICOS course (up to 10 weeks) before the main VET course. IELTS score of 5.0 or equivalent with an ELICOS course (up to 20 weeks) before the main VET course. Note: IELTS results older than two years are not acceptable.

Education in English-Speaking Countries
Evidence of having studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom, or United States.

Recent Australian Education
Evidence of having successfully completed a foundation course, Senior Secondary Certificate of Education, or a substantial part of a Certificate IV or higher-level qualification from the Australian Qualifications Framework within two years* of the signed written agreement date.

Academic Requirements

Secondary Education
Successful completion of Year 12 or equivalent senior secondary studies in the applicant's home country, comparable to Australian senior secondary education.

Relevant Work Experience
Considered without the minimum education requirements if they have relevant work experience in the chosen area of study and demonstrate the capacity to meet course requirements.

Minimum Experience
Typically, a minimum of 2 years' relevant work experience is expected.

Individual Case Review
Each case will be reviewed individually, with evidence such as an employment reference letter on company letterhead, work samples, and curriculum vitae.

Recognition of Prior Learning (RPL)
These learners will be assessed for RPL opportunities, and their course duration and volume of learning will be adjusted accordingly if RPL is granted.

Course Units

Core Units

  • SITXFIN009 - Manage finances within a budget
  • SITXCOM010 - Manage conflict
  • SITXHRM008 - Roster staff
  • SITXHRM009 - Lead and manage people
  • SITXMGT004 - Monitor work operations
  • SITXWHS007 - Implement and monitor work health and safety practices
  • SITXFIN010 - Prepare and monitor budgets
  • SITXCCS015 - Enhance customer service experiences
  • SITXCCS016 - Develop and manage quality customer service practices
  • SITXGLC002 - Identify and manage legal risks and comply with law
  • SITXMGT005 - Establish and conduct business relationships


Electives

  • SITXFSA005 - Use hygienic practices for food safety
  • SITHCCC027 - Prepare dishes using basic methods of cookery
  • SITHCCC041 - Produce cakes, pastries and breads
  • SITHCCC028 - Prepare appetisers and salads 
  • SITHCCC035 - Prepare poultry dishes
  • SITHCCC023 - Use food preparation equipment
  • SITHCCC029 - Prepare stocks, sauces and soups
  • SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes 
  • SITHCCC031 - Prepare vegetarian and vegan dishes
  • SITHCCC036 - Prepare meat dishes
  • SITHCCC037 - Prepare seafood dishes
  • SITHCCC042 - Prepare food to meet special dietary requirements
  • SITXWHS005 - Participate in safe work practices 
  • SITHPAT016 - Produce desserts
  • SITXFSA006 - Participate in safe food handling practices
  • SITXINV006 - Receive, store and maintain stock
  • SITHKOP013 - Plan cooking operations
CRICOS Code: 117260H
Duration: 80 Weeks
Delivery Mode: Face to Face
AQF Level: 5
Total Course Fees: $20,000
Tuition Fees: $19,400
Material Fee: $350
Application Fee: $250

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