Diploma of Hospitality Management (SIT50416)
|Course CRICOS Code||VET National Training Code||Course Duration||Location||Intake Dates||Study Mode||Course Fee||Additional Course Costs|
|091050C||SIT50416||22 weeks||Hobart and Launceston||Hobart: February, July|
Launceston: February *Note the pathway in Launceston can only be started in February
|Full-time on-campus||AU$6,250||AU$300 for uniform and equipment|
Diploma of Hospitality – Cookery Pathway
The Diploma of Hospitality can follows on from Certificate III and Certificate IV in Commercial Cookery. This course pathway provides broad and diverse skills and knowledge in Hospitality and Cookery Management.
Offering a combination of theoretical and practical training, the course covers advanced units such as finance, sustainability, diversity and managing human resources, within a cookery setting. This qualification provides students with the skills and knowledge for hospitality management roles.
Australian businesses value employees trained in staff management and may offer higher wages for their skills. The Average salary for a Chef in Australia is $56,000. (Source: www.mycareer.com.au).
This qualification provides the skills and the knowledge for an individual to be competent as a qualified chef. Work could be undertaken in various hospitality enterprises where food is prepared and served. Employment opportunities exist with small businesses, larger hotels, restaurants, cafes, hospitals, commercial catering operations, and event caterers in the following areas:
- Professional Cook /Chef
- Food and Beverage Manager
- Catering Manager
- Restaurant Owner /Operator
Students will train alongside highly experienced professional chefs in fully equipped kitchens and will have the opportunity to gain further workplace skills by completing placements with our industry partners.
|BSBDIV501||Manage diversity in the workplace||Core Unit|
|BSBMGT517||Manage operational plan||Core Unit|
|SITXCCS007||Enhance the customer service experience||Core Unit|
|SITXCCS008||Develop and manage quality customer service practice||Core Unit|
|SITXCOM005||Manage conflict||Core Unit|
|SITXFIN003||Manage finances within a budget||Core Unit|
|SITXFIN004||Prepare and monitor budgets||Core Unit|
|SITXGLC001||Research and comply with regulatory requirements||Core Unit|
|SITXHRM002||Roster staff||Core Unit|
|STIXHRM003||Lead and manage people||Core Unit|
|SITXMGT001||Monitor work operations||Core Unit|
|SITXMGT002||Establish and conduct business relationships||Core Unit|
|SITXWHS003||Implement and monitor work health and safety practices||Core Unit|
Electives may vary, contact firstname.lastname@example.org for a full list of subjects.
- IELTS 5.5 General Training (no band less than 5.0) or equivalent
- Sucessful completion of Certificate III in Commerical Cookery and Certificate IV in Commerical Cookery.
- Completion of Australian Year 12 (or equivalent)
Recognition of Prior Learning
At TasTAFE we believe that the things you already know how to do should be formally recognised.
Regardless of how, when or where the learning occurred, you may be eligible to apply for recognition of your skills and experience. When you apply to attend TasTAFE you can ask for recognition of:
- formal/informal learning
- life experience
- employment/work experience.
You may also be able to apply for credit transfer for units/modules that you have completed previously at another training organisation.
It is also possible to apply for credit for TasTAFE subjects if you decide to study at university.
Course information displayed on this website is subject to change.
You may be required to purchase additional materials or stationery for your course.