Course Outline
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 code | SIT50422 |
| Start date |
Please refer to the course intake dates provided below |
| Delivery mode |
|
| Duration |
Domestic: 78 weeks International: 78 weeks (All the courses for International students are run over 2.5 days for a minimum of 20 hours per week)
** Please note: Duration in weeks may vary depending upon the amount of contact days per week. Duration may vary depending on the cohort and industry requirements |
Entry Requirements
RTO Requirements
International Students
The entry requirements for International Students are:
Must be 18 years old or over
Must have completed year 12 or equivalent
Must have a minimum IELTS score of 6 or
Must have a minimum TOEFL score of 64 or
Must have a minimum PTE Academic score of 50 or
Must have a minimum Cambridge English Advanced (CAE) score of 169 or
Must have a minimum OET score of B for each component
Domestic Students
Training and assessments are conducted in English. Applicants must possess sound written and oral English skills. You will be required to complete a Pre-training and Language Literacy and Numeracy Assessment.
All assessment tasks are completed using a computer and internet, and it is recommended that students have these available before or at enrolment. Student must possess digital literacy skills to be successful.
For inquiries regarding additional requirements, international and domestic students are encouraged to reach out to us either by phone at 13 13 89 or +61 3 9450 0500, or by visiting contact page.
Training Package
There are no pre-requisite or any other training package entry requirements to enrol in this course.
Pathways
Pathways into the qualification
Credit may be granted towards this qualification by those who have completed SIT30821 Certificate III in Commercial Cookery & SIT40521 Certificate IV in Commercial Cookery in this Training Package or other relevant qualifications.
Pathways from the qualification
While MITT may not offer all the qualifications indicated within the pathway, the organisation advises relevant progression that may be attained by upskilling.
- SIT60322 – Advanced Diploma of Hospitality Management
Employment or occupational pathway
Course prepares student for the preparation of Simple as well as complex dishes and getting job ready for small to large restaurants to work as a chef.
Job roles related to this qualification include:
- banquet or function manager
- bar manager
- café manager
- chef de cuisine
- chef pâtissier
- club manager
- executive housekeeper
- front office manager
- gaming manager
- kitchen manager
- motel manager
- restaurant manager
- sous chef
- unit manager catering operations.
Assessment Methods
MITT utilises a range of assessment methods to assess student skills and competencies. These are as outlined below:
- Question and answer/written assessment tasks
- Role play/practical demonstration and observation of skills (as applicable)
- Practical demonstration and observation of skills in a simulated environment (as applicable)
Assessment will be either a Recognition of Prior Learning pathway or a Training and Assessment pathway. For a Training and Assessment pathway, participants are advised of the assessment requirements at the start of each training session. Students not achieving competency in any of the assessments will be required to undertake another assessment under the terms and conditions of MITT’s reassessment policy.
RPL/Credit Transfer
You can apply for recognition of prior learning, academic credit and work experience towards this qualification. You will develop a wide range of skills and knowledge throughout your life. Through work, volunteer roles, family commitments and various tasks undertaken in everyday life, you are building up a bank of knowledge. The evidence of these skills and knowledge accumulated can be used to help you gain a qualification.
Click below for further details:
Course Intake Dates
Units of study
To be awarded this qualification, competency must be demonstrated in 28 units,
consisting of 11 core and 17 elective units
(NB: Elective units may vary by state and are subject to change to meet client and industry requirements)
| Code and Unit Name | Pre-requisite |
| Core Units | |
| SITXCCS015 Enhance customer service experiences | NIL |
| SITXCCS016 Develop and manage quality customer service practices | NIL |
| SITXCOM010 Manage conflict | NIL |
| SITXFIN009 Manage finances within a budget | NIL |
| SITXFIN010 Prepare and monitor budgets | NIL |
| SITXGLC002 Identify and manage legal risks and comply with law | NIL |
| SITXHRM008 Roster staff | NIL |
| SITXHRM009 Lead and manage people | NIL |
| SITXMGT004 Monitor work operations | NIL |
| SITXMGT005 Establish and conduct business relationships | NIL |
| SITXWHS007 Implement and monitor work health and safety practices | NIL |
| Elective Units | |
| SITXFSA005 Use hygienic practices for food safety | NIL |
| SITHCCC043* Work effectively as a cook | SITXFSA005 & SITHCCC027 |
| SITHCCC027* Prepare dishes using basic methods of cookery | SITXFSA005 |
| SITHCCC042* Prepare food to meet special dietary requirements | SITXFSA005 & SITHCCC027 |
| SIRXOSM007 Manage risk to organisational reputation in an online setting | Nil |
| SITHFAB036 Provide advice on food | NIL |
| SITXFSA007* Transport and store food | SITXFSA006 & SITXFSA005 |
| SITXINV006* Receive, store and maintain stock | SITXFSA005 |
| SITXINV007 Purchase goods | NIL |
| SITXINV008 Control stock | NIL |
| SITHKOP012* Develop recipes for special dietary requirements | SITHCCC027,SITHCCC042,SITHKOP010 & SITXFSA005 |
| SITHKOP015* Design and cost menus | SITHKOP010 |
| SITHIND006 Source and use information on the hospitality industry | NIL |
| BSBTWK501 Lead diversity and inclusion | NIL |
| SITXCCS015 Enhance customer service experiences | NIL |
| SITXFIN008 Interpret financial information | |
| HLTAID011 Provide First Aid | |
** Please note: electives may vary by state and are subject to change to meet client and industry requirements.
