Course Description
This is the qualification to take when you want to develop into a highly-skilled operator in the hospitality sector for front and back of house operations.
You will learn management skills and knowledge to lead and manage the operations of a fully functional commercial kitchen.
The learning is delivered as a blend of hands-on practice, simulation and theory, teaching you everything you need to know to become a competent and successful hospitality and culinary professional.
Course Job Outcome
Accommodation and Hospitality Manager
Course Duration
-
62 weeks (5 x 10-week terms plus 12 weeks of holidays).
-
Full-time study load (20 hours per week).
Course Enrolment Intakes
ACCESS has four enrolment intakes per year, aligned with the start of each term. Enrolment applications are taken year-round, with mid-term starts considered on a case-by-case basis.
Admission Requirements
-
You may enrol directly into this qualification, however, we recommend you complete your SIT40521 Certificate IV in Kitchen Management prior to enrolling;
-
Must be at least 18 years of age;
-
Proficient English language skills equivalent to IELTS 6.0. Our preferred method is Pearson Test of English (PTE Academic) - A minimum overall score of 50, with no communicative skill score below 42.
Course Structure
The total number of Units of Competency to receive this qualification is 28 comprising of 11 core and 17 elective units. The list of units to be undertaken can be found below:
Course Delivery Mode
-
The SIT50422 Diploma of Hospitality Management course includes both theoretical and practical training and assessment, conducted in a classroom and a training kitchen.
-
Students must complete a minimum of 48 food service periods at the Gungahlin Lakes Training Kitchen Campus.
-
During these service periods, students must safely and hygienically prepare, cook, and present dishes for customers within the typical time constraints of a busy commercial kitchen.
-
The details of the shifts, the type of service, and the tasks undertaken will be documented in the Service Log and the Observation Report, which will be maintained by the Assessor.
What Our Students Say
