CRICOS COURSE CODE: 113824J
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 specialization in accommodation services, cookery, food and beverage and gaming
Course Fees
| Registration Fee |
$500 (non-refundable) |
| Material Fee |
$1,000 |
| Tuition Fee |
$12,500 |
| Total Course Fee |
$14,000 |
| Fees include all material costs and learning resources. |
Course Duration
Delivery will occur over a 73 Week (65 weeks training and 8 weeks holiday break) period of study.
Where students successfully apply for credit and/or RPL the course duration will be accordingly and adjustments made to any COE issued or remove it or add to course duration.
Entry/ Admission Requirements
Pre-Training Review (PTR):
Selection for enrolment in SHIC courses will be approved for applicants who meet the qualification selection criteria during the PTR prior to the confirmation of enrolment at SHIC. A satisfactory outcome of PTR with authorised SHIC Staff or representative will ensure applicants are placed in a suitable course with an appropriate training and assessment strategy, SHIC review applicants existing knowledge, skills, experience and qualifications. SHIC will then review this information in conjunction with other admission requirements below.
Age Requirements
SHIC requires that all students must be 18 years of age or above at the commencement of the course.
Prior Achievement Requirements
Basic Computer Skills
A good command of written English
*Students with overseas qualifications will need to have level equivalency determined by the Department of Education, Skills and Employment, online applications here:
Click hereLLN Requirements
The qualification has been analyzed to determine the Australian Core Skills Framework (ACSF) levels of Learning, Reading, Writing, Communication and Numeracy. This is detailed in the Diploma of Hospitality Management ACSF Profile.
Students entering this qualification will have their LLN skills com- pared to the ACSF levels of the course to determine if there are specific support requirements needed, and make a recommendation about the suitability of the student to enroll.
See the SHIC LLN Policy & Procedures for more details.
English Language Requirements
All students entering this qualification must have the following minimum score of an internationally recognized English Language proficiency tests or equivalent in line with DHA recommendations
IELTS overall band of 5.5 or
TOEFL IBT test score band of 54-56 equivalents or
PTE Academic band score 42 equivalent or
Satisfactory completion of General English – Upper Intermediate level or
Successful Completion of Certificate III in Spoken and Written English (10725NAT) or equivalent course or
Successful completion of Senior Secondary certificate of education in Australia conducted in English or
Completion of full-time studies in Australia towards a Certificate IV or above or a foundation course or
Student’s first language is English or
Student was educated for 5 years in an English speaking country. If there are doubts about the student’s English language skills to cope in an academic environment and if he/she cannot provide a satisfactory IELTS score or equivalent, the student will undergo the college English placement test and be required to complete it with a satisfactory result
Assessment Methods
Assessments will be conducted face to face which could include:
Direct observation – in a simulated classroom environment – usually role plays
Product based methods – these are generally reports, case studies, projects and presentations.
Questioning – written and verbal questioning is used for a number of assessment tasks.
Practical Training and Assessment is completed in Commercial Kitchen
A combination of the above methods.
Job Roles
Job roles and titles vary across different industry sectors. This qualification provides a pathway to work in any hospitality industry sector as a depart- mental or small business manager.
Course Delivery
Face to face at our campus - 20 hours per week of classroom-based training sessions
8 hours of self-study including structured self-directed learning & completing assessment work started in class
Up to an hour per week of individual support if required
Units of Competency
| Unit Code |
Unit Title |
Core / Elective |
Pre-requisite |
| SITXFSA005 |
Use hygienic practices for food safety |
Core |
Nil |
| SITHCCC027 |
Prepare dishes using basic methods of cookery |
Core |
SITXFSA005 |
| SITHCCC023 |
Use food preparation equipment |
Core |
SITXFSA005 |
| SITHCCC030 |
Prepare vegetables, fruit, eggs and farinaceous products |
Core |
SITHCCC027, SITXFSA005 |
| SITHCCC031 |
Prepare vegetarian and vegan dishes |
Core |
SITHCCC027, SITXFSA005 |
| SITHCCC035 |
Prepare poultry dishes |
Core |
SITHCCC027, SITXFSA005 |
| SITHCCC037 |
Prepare Seafood dishes |
Core |
SITHCCC027, SITXFSA005 |
| SITHCCC036 |
Prepare meat dishes |
Core |
SITHCCC027, SITXFSA005 |
| SITHIND005 |
Use hygienic practices for hospitality service |
Elective |
SITXFSA005 |
| SITHCCC029 |
Prepare stocks, sauces and soups |
Core |
SITXFSA005 |
| BSBOPS502 |
Manage business operational plans |
Elective |
Nil |
| BSBOPS504 |
Manage Business risk |
Elective |
Nil |
| BSBTWK503 |
Manage meetings |
Elective |
Nil |
| SITXINV008 |
Control stock |
Elective |
Nil |
| SITXWHS007 |
Implement and monitor work health and safety practices |
Core |
Nil |
| SITXFIN009 |
Manage finances within a budget |
Core |
Nil |
| SITXHRM008 |
Roster staff |
Core |
Nil |
| SITXMGT004 |
Monitor work operations |
Core |
Nil |
| SITXCOM010 |
Manage conflict |
Core |
Nil |
| BSBCMM411 |
Make presentations |
Elective |
Nil |
| SITXCCS015 |
Enhance customer service experiences |
Core |
Nil |
| SITXHRM009 |
Lead and manage people |
Core |
Nil |
| SITXCCS016 |
Develop and manage quality customer service practices |
Core |
Nil |
| SITXFIN010 |
Prepare and monitor budgets |
Core |
Nil |
| SITXGLC002 |
Identify and manage legal risks and comply with law |
Core |
Nil |
| SITXMGT005 |
Establish and conduct business relationships |
Core |
Nil |
| SITHCCC028 |
Appetisers and salads |
Core |
SITXFSA005 |
| SITHIND008 |
Work effectively in hospitality service |
Elective |
Nil |
| SITHKOP013 |
Plan cooking operations |
Elective |
SITXFSA005 |
Note: Delivery method is Online via video conferencing with phone and email support during COVID-19.