ABOUT US

VACTS aims to take the vocational training approach to deliver thoughtful insights developed through years of experience in the world of business start-up.

CONTACT US
  • Facebook

171 Sydney Road, Coburg VIC

+61 3 9995 3642

Copyright © 2019 Victorian Academy of Commerce and Technology Startups RTO No: 41428 CRICOS Provider Code: 03477E | All rights reserved

Diploma in Hospitality Management

CODE: SIT50416

OVERVIEW

Diploma in Hospitality Management helps you to develop a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. This makes you operate independently, have responsibility for others and make a range of operational business decisions.

Minimum Entry Requirements

Candidates may enter the qualification through a number of entry points demonstrating potential to undertake vocational education and training at Diploma level, including:

  • Year 12 or equivalent  

  • An IELTS level of 5.5 or equivalent for direct entry into a VET course 

    • OR Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States of America;

    • OR Evidence that within two years of their application date, they have successfully completed Certificate IV or higher level qualification from the Australian Qualifications Framework;

    • OR GCE A-levels or O-levels with a pass in English 

Program Duration

The program is delivered over 67 weeks with actual face-to-face training being 20 hours/week for 57 weeks including a break of 10 weeks. It is expected that the program would be of less duration for students who have completed components that can be identified by the Recognition of Prior Learning (RPL), and/or Credit Transfer.    

Work based training

Students enrolled in any of the SIT qualifications are required to undertake work based training as part of their course. All students undertaking the SIT30816 Certificate III/Certificate IV in Commercial Cookery and Diploma of Hospitality management  at VACTS are provided with assistance to secure experience as workers in commercial kitchens.

Additionally all  students undertaking the SIT50416 Diploma of Hospitality Management at VACTS are provided with assistance to secure experience as workers in commercial kitchens for the unit SITHKOP005 Coordinate cooking operations for a minimum of 12 complete service periods .

VACTS will provide further information on work based training for this unit mentioned above at the orientation session after enrolment.

Location

VACTS is located at 171 Sydney Rd, Coburg.

All courses will be conducted at the above mentioned location. The premise at 171 Sydney Road has multiple training rooms with  1 additional computer lab  for training and student use. The location also has wi-fi internet  access for students wishing to use laptops or tablets while on the premises. Additionally, VACTS has a fully equipped commercial kitchen where the practical cooking classes are delivered for the diploma of hospitality management. 

Core Units

BSBDIV501
Manage diversity in the workplace
BSBMGT517
Manage operational plan
SITXCOM005
Manage conflict
SITXFIN003
Manage finances within a budget
SITXFIN004
Prepare and monitor budgets
SITXHRM002
Roster staff
SITXCCS008
Develop and manage quality customer service practices
SITXHRM003
SITXMGT001
SITXMGT002
SITXCCS007
SITXFIN004
Lead and manage people
Monitor work operations
Establish and conduct business relationships
Enhance customer service experiences
Implement and monitor work health and safety practices
SITXGLC001
Research and comply with regulatory requirements

Selective Units

SITXFSA001
SITHKOP005
SITHCCC005
SITHCCC012
SITHCCC013
SITHCCC014
SITXFIN002
SITHCCC018
Use hygienic practices for food safety
Coordinate cooking operations
Prepare dishes using basic methods of cookery
Prepare poultry dishes
SITHCCC006
SITHCCC007
SITHCCC008
BSBCMM401
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, egg and farinaceous dishes
Make Presentation
Prepare seafood dishes
Prepare meat dishes
SITHCCC019
SITXCOM002
Produce cakes, pastries and breads
Show social and cultural sensitivity
Interpret financial information
SITHIND002
Source and use information on the hospitality industry
Prepare food to meet special dietary requirements