Course Code: SIT30821
CRICOS Code: 111817B
Course Code: SIT50422 | CRICOS Code: 111840C
This course is designed for all those who want to discover the the role of becoming a skilled and sound senior operator with a broad range of hospitality skills combined with managerial skilled.
They operate independently and have responsibilities over others and make a range of decisions for the successful operation of the kitchen/business.
This course of qualification on completion opens opportunities to work in any hospitality sector as departmental or business manager working in hotels, clubs, catering companies, pubs, cafes etc. or even run your own business.
The course helps build one’s multiskilling and confidence.
Course Duration : 78 weeks
Tuition Fee: $AUD 24,000
Material Fee: $AUD 4,000
Total Course Fee: $AUD 28,000
Blended (Face to Face + Online)
|2023 Intake Dates
|2024 Intake Dates
|21st August, 2023
|29th January, 2024
|09th October, 2023
|04th March, 2024
|13th November 2023
|22th April, 2024
|27th May, 2024
|15th July, 2024
|19th August, 2024
|07th October, 2024
|11th November 2024
The following are the admission requirements of Lead college:
The candidate must complete 18yrs of age or older at the time of course commencement. Potential candidates may be asked to undertake an LLN Assessment/Enrolment Interview prior to acceptance to the course.
The candidate needs to ensure that they have completed anyone of the following: –
Completed an Australian Year 12 or equivalent schooling OR Certificate III OR higher qualification with an Australian Institution.
Students must have already completed SIT30821 – Certificate III in Commercial Cookery (or superseded) or SIT40521 – Certificate IV in Kitchen Management (or superseded).
IELTS Requirements: –
The candidate needs to secure the English level of IELTS 6.0, with no band less than 5.5 OR Equivalent such as;
- IBT – 60
- CAE – 169
- OET – Pass
- Duolingo – 100
- General English Upper Intermediate
- MOI Certificate Or Certificate III OR Higher Qualification with an Australian Institution.
Assessments will include written tests, demonstration of tasks/techniques, group tasks, in class activities, role play, presentation, work-based project, research projects, and workplace observations/evidences.
On completion of course SIT50422 Diploma of Hospitality Management candidates will be awarded their completion certificate.
Candidates who partially complete the required unites will be presented with a “Statement of Attainment” for all the units deemed competent by the candidate.
This qualification enables the student to seek employment in the following job roles:
Banquet of Functions Manager, Bar Manager, Café Manager, Chef De Cuisine, Club Manager, Executive Housekeeper, Kitchen Manager, Restaurant Manager, Unit Manager Catering Operations.
RECOGNITION OF PRIOR LEARNING RPL/ CREDIT TRANSFER
ISMT College recognises qualifications issued by other RTOs. ISMT College will accept and mutually recognise the qualifications and Statements of Attainment awarded by any other registered training organisation unless precluded by licensing requirements. We can also grant you Credit Transfer for subjects or units you have completed where equivalence can be established between the unit in your course, and the subject or unit you have completed.
Recognition of Prior Learning (RPL) is a process where skills and knowledge that you have gained through work and life experience and other unrecognised training can be formally recognised.
During the entry process and interview stage ISMT College will discuss with you the process and options for RPL. Suitability is often determined on how much experience you have in a certain area, your work history and previous training. If RPL is determined as a possibility for you, you will be provided with a kit that will guide you in working through each unit to determine relevant skills and experience and identify whether you would be able to provide the required evidence.
UNIQUE STUDENT IDENTIFIER (USI) REQUIREMENT
USI is needed for all students studying with ISMT College. From 1 January 2015 for undertaking Nationally Recognised Training delivered by a Registered Training Organisation the students will need to have a Unique Student Identifier (USI). The USI is available online and at no cost to the student. This USI will stay with the student for life and be recorded with any nationally recognised VET course that is completed. Please see the official USI website https://www.usi.gov.au. The student after enrolment is required to create USI (Unique Student Identifier) or allow ISMT College to create an USI on their behalf.
STUDENT SUPPORT WELFARE and GUIDANCE SERVICES
Relevant resources are available at ISMT College to ensure that the students settle in well, smoothly transit life in new places and achieve the required level of competency in all accredited courses. Our staff assists in how to seek help with local welfare and guidance services.
Orientation to assist students is provided by ISMT College as an age and culturally appropriate program. Please refer Pre-enrolment Information Pack at www.ismt.edu.au Students will be permitted to attend classes only after they have attended and completed the orientation session for the enrolled courses.
After completing SIT50422 Diploma of Hospitality Management, you may progress to SIT60322 Advanced Diploma of Hospitality Management.
The SIT50422 Diploma Of Hospitality Management requires the completion of the following 28 Units (including 11 core and 17 electives).
|Enhance customer service experiences
|Develop and manage quality customer service practices
|Manage finances within a budget
|Prepare and monitor budgets
|Identify and manage legal risks and comply with law
|Lead and manage people
|Monitor work operations
|Establish and conduct business relationships
|Implement and monitor work health and safety practices
|Use hygienic practices for food safety
|Participate in safe food handling practices
|Provide First Aid
|Use food preparation equipment
|Prepare dishes using basic methods of cookery
|Prepare appetisers and salads
|Prepare stocks, sauces and soups
|Prepare vegetable, fruit, eggs and farinaceous dishes
|Prepare vegetarian and vegan dishes
|Prepare poultry dishes
|Prepare meat dishes
|Prepare seafood dishes
|Produce cakes, pastries and breads
|Prepare food to meet special dietary requirements
|Work effectively as a cook
|Plan and cost recipes
|Develop recipes for special dietary requirements
** Please note: electives may vary by state and are subject to change to meet client and industry requirements.