CRICOS: 110553G
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.
Course Duration/Fees
Direct Entry Pathway: Total: 104 weeks 8 terms (80 study weeks + 24 weeks term break)
Advanced Standing Pathway: Total: 26 weeks 2 terms (20 study weeks + 6 weeks term break) (Completion of SIT40521 Certificate IV in Kitchen Management)
Direct Entry Pathway:
Application Fee: $250
Tuition Fees: $20,000
Materials Fee: $1,900 (toolkit/uniform)
Advanced Standing Pathway:
Application Fee: $250
Resource Fees: $400 (toolkit/uniform)
Tuition Fees: $5,000
The Resource Fee covers equipment and resources used in the delivery of your course at KCBT
familiarize yourself with the KCBT Refund and Cancellation Policy link for more details.
The delivery methods for this course include
- Face-to-face classroom-based structured learning.
- Practical Training and Assessment in KCBT designated Kitchen
- THE KITCHEN Balcatta – 2 Cressall Rd, Balcatta WA 6021
Learners are expected to make their own travel arrangements to and from Kitchen to attend practical classes.E-learning (Not more than 33% of the course)Work-based training (Industry Placement -IP)Learners will be required to bring their laptop device (BYOD – bring your own device) – for further details regarding the BYOD policy visit: PoliciesKCBT will provide a kitchen uniform and tool kit.
Entry Requirements
- Must be 18 years of age or over
- Completed Year 12 (or equivalent) OR
- High School Certificate (HSC) or equivalent OR
- A Certificate IV or equivalent OR
- A mature age.
- International English Language Testing System (IELTS) with a minimum score of 5.5 or equivalent
- If the learner does not have current proof of one of the English Language Test, they will be required to take a KCBT – English Placement Test.
(Those students who do not meet the minimum English requirement will need to package this program with an English Course before proceeding to this qualification).
Intakes
Please refer to Course Details/Prices link for more details.
Course Content
To attain a SIT50422 Diploma of Hospitality Management 28 units must be achieved:
- 11 core units; and
- 17 elective units
Learners enrolled in the Advanced standing pathway will receive credit transfer for the units completed in KCBT’s SIT40521 Certificate IV in Kitchen Management.. In this case, the total duration is 26 weeks – Advanced standing Pathway.
* These units have a pre-requisite/s –
| SITXCCS015 | Enhance customer service experiences | Core |
| SITXCCS016 | Develop and manage quality customer service practices | Core |
| SITXCOM010 | Manage conflict | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXFIN010 | Prepare and monitor budgets | Core |
| SITXGLC002 | Identify and manage legal risks and comply with law | Core |
| SITXHRM008 | Roster staff | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXMGT005 | Establish and conduct business relationships | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITXFSA005 | Use hygienic practices for food safety | Elective |
| SITHKOP013* | Plan cooking operations | Elective |
| SITHCCC023* | Use food preparation equipment | Elective |
| SITHCCC027* | Prepare dishes using basic methods of cookery | Elective |
| SITHCCC028* | Prepare appetizers and salads | Elective |
| SITHCCC029* | Prepare stocks, sauces and soups | Elective |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | Elective |
| SITHCCC035* | Prepare poultry dishes | Elective |
| SITHCCC036* | Prepare meat dishes | Elective |
| SITHCCC037* | Prepare seafood dishes | Elective |
| SITHCCC041* | Produce cakes, pastries and breads | Elective |
| SITHCCC042* | Prepare food to meet special dietary requirements | Elective |
| SITXFSA006 | Participate in safe food handling practices | Elective |
| SITXINV006* | Receive, store and maintain stock | Elective |
| SITHKOP012* | Develop recipes for special dietary requirements | Elective |
| SITHPAT016* | Produce desserts | Elective |
| SITHKOP010* | Plan and cost recipes | Elective |
Assessment
The Assessment Process is based on the principles of competency-based training. Assessment for each unit of competency will be through a combination of classroom-based and work-placement tasks. Classroom-based assessments include but are not limited to:Classroom ExercisesAssignmentsPractical DemonstrationsGroup ActivitiesProjects
Work placement arrangements with a work placement contract, logbook, work evidence, and assessment of tasks completed at the workplace through evidence, third-party evidence, and/or observation.
Recognition of Prior Learning
An application can be made for RPL when the learner believes that they have already attained the necessary skills and competencies elsewhere (work, other study etc.). The RPL policy, procedure and application form is available from the reception upon request or on the college website (https://kcbt.edu.au/students/forms/).
Learners will be required to provide evidence to support their application. The application will be processed and assessed in accordance with the KCBT RPL and recognition Policy and Procedure. Assessment includes a challenge test of skill demonstration in a simulated or real work environment.
Credit Transfer
Learners, who can demonstrate they already hold any of the Units of Competency specified above, may be eligible to receive a credit transfer for those units. They will need to submit a verified Certificate or Statement of Attainment issued by a RTO for recognition purposes.
Please complete RPL or Credit Transfer or Exemption Form (https://kcbt.edu.au/students/forms/) and attach detailed evidence of your relevant experience / study, completed academic transcripts and official unit description(s) to your application.
For all credit transfer request, the learner is required to authorize Keystone College of Business and Technology – RTO Code – 41183 to access the Unique Student Identifier (USI) transcript online to confirm the validity of the old transcripts. For more information on how to enable Keystone College of Business and Technology, to view your transcript, please watch this video (https://www.usi.gov.au/video/how-give-permission-my-training-organisation-view-my-usi-transcript-0)
Learners who are awarded a credit transfer will be exempted from completing those units at KCBT and this will be recorded on the system as a variation.
Study Pathway and Career Opportunities
Career Pathway
Employment opportunities resulting from the completion of this course may include following job roles:
- Hospitality Manager
- Motel Manager
- Sous Chef
- Chef Patissier
- Restaurant Manager
Pathways from the qualification:
After achieving SIT50422 Diploma of Hospitality Management, individuals could progress to:
- SIT60322 Advanced Diploma of Hospitality Management or
- Higher education qualifications in management.
Learners may be able to receive credit transfers for some units of competency if they appear in the pathway.
KCBT POLICY PREVENTS LEARNERS UNDER THE AGE OF 18 FROM REGISTERING IN KCBT COURSES OR PROGRAMS.
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