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 course is designed for international students who will be involved in classroom training in a full time capacity to gain the qualification. These students may come from different countries and cultural backgrounds and must hold a valid student visa.
Students need to complete 28 units of competency in total, following the guidelines as outlined in the SIT Training Package Qualifications Rules, which require:
- 13 core units plus
- 15 elective units
It is expected that each student will complete a pathway of Certificate III in Commercial Cookery SIT30816 and Certificate IV in Commercial Cookery SIS40516 prior to commencing this qualification. This will allow the student to be granted credit transfer for up to 22 units of competency. Under this arrangement the 6 units offered by AAIC to gain this qualification are listed as below:
Please note: All the elective units have been selected by the college through an extensive consultative process with industry partners and they have been identified to provide knowledge and skills appropriate for the industry. The full list of units can be found within SIT Training Package and are made available for all AAIC training staff and students to review. The units offered by AAIC are listed as below:
|Unit Code||Unit Name||Core / Elective|
|BSBMGT517||Manage operational plan||Core|
|SITXCCS007||Enhance customer service experiences||Core|
|SITXCCS008||Develop and manage quality customer service practices||Core|
|SITXGLC001||Research and comply with regulatory requirements||Core|
|SITXMGT002||Establish and conduct business relationships||Core|
|SITXFIN004||Prepare and monitor budgets||Core|
AAIC will deliver this qualification over a 26-week period. This will consist of scheduled 20 Student Contact Hours (SCH) per week for 20 weeks (400 hours) allowing for 6 weeks of break. This takes into account Public holiday periods such as Christmas & Easter, and School holiday breaks.
This program is delivered through class room based face-to-face training, including simulated individual or group exercises in theory classes. The trainer will provide any additional learning material where gaps are identified in either the student’s underpinning knowledge or the training resources. NOTE: In response to COVID19 and considering the welfare of our students, the theory portion of the course will be delivered online until it is safe to return to class room face to face training under the Australian Government guidelines.
Students will be advised of the assessment requirements at the beginning of each unit. Assessment will usually commence in the session following delivery or as advised by the trainer. As this is a competency based program, assessment continues throughout the program until the student either achieves competency in the assessment tasks or a further training need is identified and addressed.
The assessment process may include:
- Knowledge Test
- Case studies
- Role plays
- Supervised Assessments
Students are provided with advice on employment and training options throughout the delivery of the program. Job roles and titles may vary across different industry sectors. 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 specialisation in accommodation services, cookery, food and beverage and gaming. Possible job titles relevant to this qualification include:
- banquet or function manager
- bar manager
- café manager
- chef de cuisine
- chef patissier
- club manager
- executive housekeeper
- front office manager
- gaming manager
- kitchen manager
- motel manager
- restaurant manager
- sous chef
- unit manager catering operations
(AAIC does not guarantee an employment outcome, licence, or accreditation at the completion of this qualification).
Pathways for further studies
After achieving the SIT50416 – Diploma of Hospitality, students may choose to undertake SIT60316 – Advanced Diploma of Hospitality Management or other relevant qualifications.
International Student’s Entry Requirements
Entry into this program requires International Students to fulfil requirements as listed below:
- Must be 18 years of age or over
- Completed year 12 (HSC or equivalent)
- Completed Certificate III in Commercial Cookery SIT30816 and Certificate IV in Commercial Cookery SIT40516
- Minimum 5.5 IELTS score or equivalent as per the following:a. TOEFL iBT: 46
b. PTE Academic: 42
c. OET: B for each test component
d. Cambridge English: Advanced (CAE) 162
AAIC Campus, Level 1, 135 Pirie Street, Adelaide SA 5000
Tuition Fee $6000
One time Application Fees $250 (Non-Refundable)
Text Books & Material Fees $0
Single Overseas Student Health Cover $ 550 per Annum Approximately
Family Overseas Student Health Cover $ 5000 per Annum Approximately