Diploma of Hospitality Management

VET NATIONAL CODE: SIT50416

Total Duration

78 Weeks

(68 weeks Tuition + 10 weeks Break)

Location

NSW | QLD | TAS Campuses (AIBT)

Pricing

OffShore Int Student: $13,000 *

OnShore Student Visa Holder: $12,000 *

Domestic Student: 7,800 *

*Total Materials Fee $1,500

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.

Important – Pre-Enrolment Information:

Prior to enrolment, it is a mandatory requirement for students to complete a Student Pre-Enrolment Form and have a consultation with our Enrolments Team, Sales Manager or Sales Agent. 

More information on Student Pre-Enrolment Consultation is available on the ‘Get Started’ Tab on our website homepage www.aibtglobal.edu.au

National Code:
SIT50416
CRICOS Course Code:
AIBT CRICOS CODE: 091074F
Nationally Recognised:
Delivery mode:

AIBT (NSW/QLD/TAS)
In Class / Sheldon’s Training Restaurant

Assessment:
The assessment of each unit of competency will take place during the course. Assessments will take form of a theory assessment, activities/quiz, assignment and / or practical activities in a holistic environment.
Intake Dates:
AIBT – from October 7th 2019
Awarded by

Brighton Pacific Pty Ltd T/A Australia Institute of Business and Technology (AIBT)

RTO Code 41138 | CRICOS: 03430J

Packaging Rules:
Total number of units = 28
13 core units
Plus 15 elective units

Total Materials Fee – $1,500

Materials fee covers the cost of goods, materials and / or services provided by AIBT to be used by students in the course of training.

The Materials Fees in this qualification include:

  • Class materials
  • Printing
  • Stationery
  • Kitchen consumables
  • Operational cost of Training Restaurant 
  • Uniforms
  • Excursions

Core Subjects

 
BSBDIV501
Manage diversity in the workplace
BSBMGT517
Manage operational plan
SITXCCS007
Enhance customer service experiences
SITXCCS008
Develop and manage quality customer service practices
SITXCOM005
Manage conflict
SITXFIN003
Manage finances within a budget
SITXFIN004
Prepare and monitor budgets
SITXGLC001
Research and comply with regulatory requirements
SITXHRM002
Roster staff
SITXHRM003
Lead and manage people
SITXMGT001
Monitor work operations
SITXMGT002
Establish and conduct business relationships
SITXWHS003
Implement and monitor work health and safety practices
 
 

Elective Subjects

 
SITXFSA001
Use hygienic practices for food safety
SITHACS001
Clean premises and equipment
SITXCCS002
Provide visitor information
SITXINV002
Maintain the quality of perishable items
SITHIND004*
Work effectively in hospitality service
SITHCCC001
Use food preparation equipment
SITXINV004
Control stock
SITHCCC003
Prepare and present sandwiches
SITHCCC005
Prepare dishes using basic methods of cookery
SITXFSA003
Transport and store food
BSBADM502
Manage meetings

BSBCMM401

Make a presentation
HLTAID003
Provide first aid
SITHFAB005
Prepare and serve espresso coffee
SITXFSA002
Participate in safe food handling practices
 

*  This program includes a minimum of 36 complete service periods (shifts) for unit SITHIND004 – Work effectively in hospitality service.

For more information, visit www.training.gov.au
Please note all electives are pre-selected by AIBT.

Entry requirement:

Academic requirement:
Successful completion of Australian Year 12 or Australian equivalent is mandatory.
English requirement:

A minimum of IELTS 6.0 or equivalent is required.

International Students who do not meet the English language requirements for this course may undertake English Language Intensive Course for Overseas Students (ELICOS) according to the English Learning Matrix.

CODETITLEPRE-REQUISITE
SITXINV002Maintain the quality of perishable itemsSITXFSA001 Use hygienic practices for food safety*
SITHCCC001Use food preparation equipmentSITXFSA001 Use hygienic practices for food safety*
SITHCCC003Prepare and present sandwichesSITXFSA001 Use hygienic practices for food safety*
SITHCCC005Prepare dishes using basic methods of cookerySITXFSA001 Use hygienic practices for food safety*
SITHFAB005Prepare and serve espresso coffeeSITXFSA001 Use hygienic practices for food safety*
CODETITLELICENSING / LEGISLATIVE REQUIREMENTS
SITXFSA001Use hygienic practices for food safety

Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.

Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

SITXFSA003Transport and store food

Food handlers involved in transporting and storing food must comply with the requirements contained within the Australia New Zealand Food Standards Code.

Businesses may be required to implement a food safety program and food handlers would need to comply with the transportation provisions.

HLTAID003Provide first aidSpecific licensing /regulatory requirements relating to this competency, including requirements for refresher training should be obtained from the relevant national/state/territory Work Health and Safety Regulatory Authorities.
SITXFSA002Participate in safe food handling practicesFood safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

AIBT provides approximately 360 hours of unpaid workplace vocational placement.

This includes a minimum of:

  • 36 complete service periods (shifts) for unit SITHIND004 – Work effectively in hospitality service

Completing all the units of competency within this qualification will lead to the issuance of a Diploma of Hospitality Management (SIT50416) including a transcript of all completed units. Students that successfully complete individual units of competency, but not the whole qualification, will be eligible to receive a Statement of Attainment detailing the completed units

Banquet or function manager
Bar manager
Café manager
Chef de cuisine
Chef patissier
Kitchen manager
Restaurant manager
Unit manager catering operations

* Completion of an AIBT qualification does not guarantee an employment outcome.

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