Course 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.
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 acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
CRICOS code: 112579C
Course duration
This course is delivered over 62 weeks of full time study at 20 hours per week of scheduled class time at the Cambridge College Australia training facility and in a fully-equipped training kitchen facility. This includes six weeks holidays.
| Weeks | Hours per week | |
|---|---|---|
| Study/ training | 56 | 20 |
| Holiday | 6 | |
| Total | 62 | |
| Nominal hours | 1120 |
Delivery method
This program utilises a blended delivery mode which incorporates face to face delivery, workshops, individual assignments, team based assignments and/or simulated environment. Participants will attend scheduled training sessions delivered in the training facility and practical work will be conducted in a fully-equipped kitchen facilities. Students may also complete practical work requirements at workplaces which fulfil the AQF requirements specified in the individual units.
Pre-requisites
Academic prerequisites
Applicants must have completed year 12 high school or equivalent. There are no specific prerequisite units for entry to this qualification. However, many of the individual units of competency require one or more of the following prerequisite units:
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC042 Prepare food to meet special dietary requirements
- SITHKOP010 Plan and cost recipes
- SITXFSA005 Use hygienic practices for food safety
Entry requirements for NESB Students
Following are the language literacy requirements for this course:
International students will need to present IELTS test results prior to enrolment as an indicator of their proficiency (This is required for visa purposes). Students who have an IELTS band of 5.5 will be deemed to have the language requirements for entry into this course. Students who have an IELTS Band less than 5.5 will need to undertake English classes prior to enrolling in this course. It is anticipated that most international students who meet the entry criteria will have the required numeracy and literacy levels.
Any required support will be ascertained by asking for this information at the time of enrolment. Trainers will ascertain any further needs as the course progresses.
Other requirements
Applicants must be 18 years and above
Resources included
All of the learning and assessment resources required to complete this course will be provided.
Course units
In order to receive this qualification, twenty-eight units must be completed satisfactorily:
- 11 core units
- 17 elective units
| Unit name | |
|---|---|
| Core units | |
| BSBCMM411 | Make presentations |
| SITXCCS015 | Enhance customer service experiences |
| SITXCCS016 | Develop and manage quality customer service practices |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFIN010 | Prepare and monitor budgets |
| SITXGLC002 | Identify and manage legal risks and comply with law |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXMGT004 | Monitor work operations |
| SITXMGT005 | Establish and conduct business relationships |
| SITXWHS007 | Implement and monitor work health and safety practices |
| Elective units | |
| BSBSUS511 | Develop workplace policies and procedures for sustainability |
| SITHCCC023 | Use food preparation equipment |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC036 | Prepare meat dishes |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC040 | Prepare and serve cheese |
| SITHFAB036 | Provide advice on food |
| SITHIND006 | Source and use information on the hospitality industry |
| SITHKOP013 | Plan cooking operations |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXHRM010 | Recruit, select and induct staff |
| SITXHRM012 | Monitor staff performance |
| SITXINV006 | Receive, store and maintain stock |
| SITXINV007 | Purchase goods |
Career outcomes
This course provides participants with the skills to obtain the occupational position across various industrial sectors. Job roles and titles vary across these different industry sectors. Possible job titles relevant to this qualification include:
- banquet or function manager
- bar manager
- café manager
- chef de cuisine
- chef patissier
- club manager
- executive housekeeper
- front office manager
- gaming manager
- kitchen manager
- motel manager
- restaurant manager
- sous chef
- unit manager catering operations.
Academic pathways
Individuals who successfully complete the Diploma of Hospitality Management may progress to higher qualifications in hospitality and management.
Recognition of Prior Learning (RPL)
Students who have completed any of the units of study or have practical experience that may be used for recognition of prior learning must contact Cambridge College Australia prior to enrollment.
Assessment
As this is a competency based program, assessment continues throughout the duration of the course until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed.
Assessment tasks may include
- Written questions and answers
- Presentations
- Projects
- Case study analysis
- Observation of the learner
- Written and oral questioning
- Written reports
- Simulated role play
- Practical demonstration
Fees
Click here to see our current fee structure.
Is this course available for Domestic or International students?
Please note that some courses may only be taken by domestic students. For the latest information on whether this course may be taken by any student or by domestic students only, please click here.
Student support
Cambridge College Australia has a commitment to providing equity in training for all learners. In particular, ensuring equity in training for women and the elimination of discrimination against female students in vocational education and training is a priority.
Cambridge College Australia encourages all students to pursue their vocational education and achieve their training goals, including students:
- With language, literacy and numeracy problems
- From a non-English speaking background
- With a disability
Our college will identify and access appropriate support services, and ensure the necessary services are provided for participants as required.