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SIT50416 DIPLOMA OF HOSPITALITY

Food Processing (FDF30510) Duration

The program is delivered over 75 weeks

Description

This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions

Entrance 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

Pre-requisites

SITXFSA001 Use hygienic practices for food safety must be successfully completed prior to commencing

  SITHCCC001   Use food preparation equipment
  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
  SITHKOP005   Coordinate cooking operations
  SITHPAT006   Produce desserts
  SITHASC002   Prepare Asian appetisers and snacks

Pathways
Pathways into the Qualification

Individuals may enter Diploma of Hospitality Management with limited or no vocational experience and without a lower level qualification.


Pathways from the Qualification

After achieving SIT50416 Diploma of Hospitality Management, individuals could progress to SIT60316 Advanced Diploma of Hospitality Management or higher education qualifications

Job Roles

This qualification provides a pathway to work in any sector of the hospitality industry as a departmental or small business manager.

Possible job titles include:

  • banquet or function manager
  • chef de cuisine
  • chef patissier
  • executive housekeeper
  • front office manager
  • kitchen manager
  • motel manager
  • restaurant manager
  • sous chef
  • unit manager (catering operations).

Units
Core 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
Elective Units
  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

Classroom based training sessions to develop the knowledge and theoretical understandings required to undertake food processing and practical training and experience in a commercial kitchen

Assessment

Learners will be assessed through projects, case scenarios, research and observation in the workplace. Students will be required to undertake 144 hours of work placement.

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.

Fees

$19,500 .00 ($18,500.00 tuition fee, ($200.00 Application Fee, $800.00 Material Fees (non- refundable)


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