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SIT50416 DIPLOMA OF HOSPITALITY MANAGEMENT

Food Processing (FDF30510) Duration

The program is delivered over 75 weeks including scheduled holidays.

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.

Entry Requirements
  • Successful completion of Year 11 or the equivalent level of study. Click Here
  • Minimum English level of IELTS 5.5 or equivalent. Click Here
  • Applicant must be 18 years of age or above.

Fees

$19,500.00 includes Material and Application Fees ($250 Application fee + $1000 Materials Fee non-refundable)

Pre-requisites

A pre-requisite unit is a unit in which a student must be deemed competent that satisfies the requirements for subsequent units within the delivery sequence

SITXFSA001 Use hygienic practices for food safety is a pre-requisite unit and must be successfully completed prior to commencing:

  SITHCCC005   Prepare dishes using basic methods of cookery
  SITHCCC006   Prepare appetisers and salads
  SITHCCC007   Prepare stocks, sauces and soups
  SITHCCC008   Prepare vegetable, fruit, egg and farinaceous dishes
  SITHCCC012   Prepare poultry dishes
  SITHCCC013   Prepare seafood dishes
  SITHCCC014   Prepare meat dishes
  SITHCCC018   Prepare food to meet special dietary requirements
  SITHCCC019   Produce cakes, pastries and breads
  SITHCCC020   Work effectively as a cook

Pathways

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 specialisation in accommodation services, cookery, food and beverage and gaming.

Possible job titles include:
  • banquet or function manager
  • café manager
  • executive housekeeper
  • front office manager
  • kitchen manager
  • restaurant manager
  • sous chef

After successful completion of this course, you could progress to SIT60316 Advanced Diploma of Hospitality Management or higher education qualifications.

Units
  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
  SITXFSA001   Use hygienic practices for food safety
  SITHCCC020   Work effectively as a cook *
  HLTAID003   Provide first aid
  SITXFSA002   Participate in safe food handling practices
  SITHCCC005   Prepare dishes using basic methods of cookery *
  SITHCCC006   Prepare appetisers and salads *
  SITHCCC007   Prepare stocks, sauces and soups *
  SITHCCC008   Prepare vegetable, fruit, egg and farinaceous dishes *
  SITHCCC012   Prepare poultry dishes *
  SITHCCC013   Prepare seafood dishes *
  SITHCCC014   Prepare meat dishes *
  SITHCCC018   Prepare food to meet special dietary requirements *
  SITHCCC019   Produce cakes, pastries and breads *
  SITXMPR001   Coordinate production of brochures and marketing materials
  SITXMPR002   Create a promotional display or stand

Course Delivery, Assessment and Work placement

Classroom Based - course is delivered face to face through a combination of structured classroom sessions and practical training in our onsite training kitchens. We use various forms of assessment, including written assessment, practical tasks, research, projects and role plays.

Work Placement – placement is a compulsory component for this course. It is aimed at giving students a varied experience in a real life situation, under normal commercial pressures. In this live environment they will test their skills and knowledge when the kitchen is busy, customers are waiting, or it is “rush hour”.

Students are required to undertake 48 food service period that cover breakfast, lunch, dinner and special functions in a commercial kitchen.

RPL / Course Credit

SCM offers Recognition of Prior Learning (RPL) and Course Credit to students through the enrolment process.

Completion

At the successful completion of the course students will be awarded with the "Testamur" and a "Record of Results" which provides detailed Units of Competency completed in the course.

At the Partial Completion of the course students will be awarded with a "Statement of Attainment" which will detail only the Units of Competency that student has achieved competency from the course.


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