(SIT50416) Diploma of Hospitality Management

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Diploma of Hospitality Management (SIT50416)

Course CRICOS CodeVET National Training Code Course DurationLocationIntake DatesStudy Mode Course FeeAdditional Course Costs
091050CSIT5041622 weeksHobart and LauncestonHobart: February, July

Launceston: February *Note the pathway in Launceston can only be started in February
Full-time on-campusAU$6,250AU$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.

Career Opportunities

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

Course Structure

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.

Core Units:

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 info@geti.tas.gov.au for a full list of subjects.

Entry Requirements

  • 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:

  • schooling
  • 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.

Disclaimer

Course information displayed on this website is subject to change.

You may be required to purchase additional materials or stationery for your course.