Advanced Diploma of Hospitality Management
SIT60322 – Advanced Diploma of Hospitality Management CRICOS Course Code: 110562F
Course Information
This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Entry Requirements
Academic:Completion of Australian Year 11 or equivalent
English (International Students):
IELTS 5.5 or higher with a minimum score of 5.0 in each band OR
Equivalent TOEFL , PTE or EAP
Age:Must be 18 years of age on commencement
Fees
Aplication Fee: AU$250 (non-refundable)
Course Fee: AU$18,000
Material Fee: AU$2,000
These fees include Chef Uniforms (excludes foorwear) and Knives set. All students must have their own laptop and software.
Intakes
February/April/July/October
Credit Transfer (CT) or Recognition Prior Learning (RPL)
You may be eligible to apply for Credit Transfer (CT) and/or Recognition for Prior Learning (RPL) at application if you have previously studied at another Registered Training Organisation in Australia and have successfully achieved competency. Evidence of study must be submitted at the application to Contempo College.
Aims & Outcomes
This course is aimed at:
Assessment Methods
The amount of assessment hours required for this qualification is broken down into the course delivery modes/methods below. The number of hours allocated for summative assessments activities are detailed as follows: For the full course load:
- 200 hours of supervised assessment activities such as in-class/kitchen demonstrations, practicals, written assessments, exams/tests, case studies, projects, roleplays, presentations, demonstrations, projects, etc. (min 4 hours pw x 50 weeks) – (4 hours out of 20 scheduled hours)
- 150 hours of unsupervised practice, research, writing, preparation of presentations etc., and unit specific tasks including preparation of workplace-based assessment activities and submission documents (3 hours pw x 50 weeks)
- 200 Hours of work placement – a compulsory component for this course and specifically required for unit – “SITHCCC020 Work effectively as a cook” – this unit requires students to be assessed and successfully complete the training package requirement for 48 complete food service periods within an operational commercial kitchen environment.
Mode of Delivery
Face-to-Face: Classroom and kitchen-based commercial cookery environment, including work-based training.
No other modes offered. Student must attend minimum 20 hours per week.
Academic Pathways
Preferred pathways for candidates considering this qualification include:
Pathways from the qualification: After achieving SIT40521 Certificate IV in Kitchen Management, individuals could progress to SIT50422 Diploma of Hospitality Management.
Learning Environment
Delivered in a face-to-face mode in a classroom environment supported by a purpose-built on-campus training kitchen.
All students will have access a purpose-built training kitchen facility. Where needed, a simulated environment will be created in classroom and kitchen to resemble real-life work practices, activities, and challenges; and to prepare the students to effectively transition to work after completion.
Course Duration
This course is delivered over a period of one and a half (1.5) years. The course duration is:
- 78 Weeks of Course duration consisting of:
- 50 Weeks of scheduled study/tuition (5 terms of 10 weeks each)
- 10 Weeks of work placement (1 term of 10 weeks)
- 18 Weeks of scheduled breaks/holidays (including
pre-training and completion activities)
Notes:
1. A minimum of 20 contact hours per week of study/tuition have been scheduled by Contempo College – to ensure students meet their student study visa conditions
2. The course duration may vary for students who have been granted credits or RPL towards this course (e.g., students having completed any units in a previous course/qualification).
Course Structure and Unit of Competency
To attain a Certificate IV in Kitchen Management 33 units must be achieved:
27 core units; and 6elective units
Elective units reflect the intended course outcomes and the supported job roles. When available, other elective units may be chosen within the packaging rules.
Units of competency
Core Units
Elective Units
* These units have pre-requisite – SITXFSA005 Use Hygienic Practices for Food Safety and or SITHCCC027 Prepare dishes using basic methods of cookery that must be scheduled prior to starting any new term or student group.
** Denotes the unit prescribed for work placement purpose. The allocated hours cover a minimum of 48 complete food service periods: 20 hours per week over 10 weeks in an approved workplace. Work placement is scheduled in term 4 of the course so that students have developed the essential skills and knowledge over the duration of the course to be ready to perform in a workplace environment.
Contempo students progressing from SIT30821 (fully completed with the above 21 units attained – 1 year equivalent) will need to complete additional 12 units in this course – (6 months equivalent). Accordingly, their CoEs will be amended for the course duration.