“This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad hospitality operations.”

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This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

The target market for this course is international students who hold an appropriate visa and wish to undertake this course in order to access employment as a chef de cuisine, kitchen manager, restaurant manager or sous chef in organisations such as restaurants, hotels, clubs, pubs, and/or cafes. Students may also wish to undertake the course to access further study opportunities.

Entry requirements

Students must be over 18 years of age at the time of course commencement.Students must secure an appropriate visa that allows them to study in an Australian Registered Training Organisation prior to course commencement.

Academic entry requirements

To gain admission into this course, students must have successfully completed year 11 or secondary studies in their home country equivalent to Australian Year 11*.

(*Subject to the assessment level of that country and the course undertaken there. For more information please visit Ashton College’s website.)

Students are encouraged to have completed Certificate III in Commercial Cookery in order to enrol in this course.

English Language Entry Requirements

International Students applying for this qualification must have a minimum English language proficiency of IELTS 5.5 (overall band) or an equivalent exam result recognised by the Department of Home Affairs.

Other equivalent English language proficiency level is deemed one of the following:

English language test providers

Minimum score Minimum score and at least 10 weeks English Language Intensive Courses for Overseas Students (ELICOS)

Minimum score and at least 20 weeks ELICOS

International English Language Testing System (IELTS)

5.5 5

4.5

TOEFL internet-based test

46 35

32

Cambridge English: Advanced (Certificate in Advanced English)

162 154

147

Pearson Test of English Academic (PTE Academic)

42 36

30

Occupational English Test

B for each test component N/A

N/A

Alternatively, students may satisfy the English Language Entry Requirements by fulfilling any of one of the following:

  • In the 2 years before applying for the student visa, the student has completed, in Australia and in the English language, either the Senior Secondary Certificate of Education or a substantial component of a course leading to a qualification from the Australian Qualifications Framework at the Certificate IV or higher level, while you held a student visa;
  • The student has completed at least 5 years study in English in one or more of the following countries: Australia, UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland;
  • You are enrolled in a principal course of study that is a registered school course, a standalone English Language Intensive Course for Overseas Students (ELICOS), or a registered post-graduate research course;
  • You are an applicant who is a Foreign Affairs or, Defence sponsored student or a Secondary Exchange student (AASES);
  • You are a citizen and hold a passport from UK, USA, Canada, NZ or Republic of Ireland.

Training Pathway

Students who successfully complete this qualification may progress onto:

  • SIT60316 Advanced Diploma of Hospitality Management or
  • Higher Education qualification in management

 

Employment Pathway

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 multi-skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

Possible job titles include:

  • banquet or function manager
  • bar manager
  • café manager
  • chef de cuisine
  • chef patisserie
  • club manager
  • executive housekeeper
  • front office manager
  • gaming manager
  • kitchen manager
  • motel manager
  • restaurant manager
  • sous chef
  • unit manager catering operations.

All students are provided with the opportunity to have their prior learning and experience assessed and gain recognition for this.  (Recognition of Prior Learning – RPL).

Students who have successfully completed whole units of competency included in this course with another RTO can apply for Credit Transfer.  (CT)

The CT and RPL application processes are provided to students in pre-enrolment information in accordance with the RPL/ CT policy and procedure.

Prior to enrolment, students are required to complete the enrolment application form and submit supporting documentations to enable Ashton College to assess whether the course is appropriate for their abilities and needs.

Students who have learning needs that cannot be accommodated by Ashton College and/ or do not satisfy the entry requirements will be provided guidance to access an external service/ organisation where they can develop the required level of skills/ support.

Ashton College takes all feasible and reasonable steps to assist students during the course so they can successfully complete the qualification within the course schedule. Reasonable adjustments will be made to ensure that the participant is not presented with artificial barriers to demonstrating competency in the program of study. Reasonable adjustments may include the use of adaptive technology, educational support, and alternative methods of assessment such as oral assessment. Any adjustments made will be recorded in the student file.

Pre enrolment Information

Ashton College provides information to students’ pre-enrolment on course demands and expectations via the Client Information Handbook and course information available on the Ashton College website. This information also identifies the process for assessing the learner needs during enrolment, the outcomes of assessment and details on how Ashton College supports individual learner needs post enrolment.

Orientation

Ashton College delivers an orientation to students outlining course requirements, processes, demands, support services and general information prior to course commencement.

Monitoring Course Progress

Ashton College monitors students course progress in accordance with the National Code 2018 Standard 8 and provides assistance if the student is experiencing difficulties and not progressing through their course as per the course schedule.

Ashton College employs a range of support services where appropriate and feasible to support students learning needs during course delivery.

Access to appropriate support services is provided to assist students to successfully complete their course within the scheduled duration.  Ashton College may refer students to external sources if they are unable to sufficiently provide support for students learning needs.

Refer to the Client Support and Completion Within Expected Duration policies and procedures for further details on how Ashton College monitors course progress and supports students to help ensure completion within the expected duration.

Student at Risk

Ashton College has intervention strategies, including student support services available to enable students to complete the qualification in expected time frame.

Students at risk of not completing within this time frame are identified as early as possible from class participation and attendance.

Ashton College meets with all students who are not making satisfactory progress and with their agreement puts in place Intervention strategies to assist in their successful completion of the course.

Ashton College has defined “satisfactory progress” as successfully completing more than 50% of units undertaken in a study period.

Students who do not make satisfactory progress over two consecutive study periods will be reported in accordance with the requirements of the ‘The National Code 2018’.

This process is governed by Ashton College Client Support and Completion within Expected Duration policy and procedures.

Academic Support

Students who are experiencing difficulties with any aspect of their course are encouraged to contact their trainer or other relevant staff.  Our trainers are able to provide academic support to facilitate the successful completion of your course.

LLN Support

Students who are experiencing language, literacy and numeracy difficulties during the course can access support from our trainers.

If the level of support required is outside of what the trainer can provide then Ashton College will arrange a referral to internal LLN support services within the Academic Department.

Welfare Support

We understand that our students sometimes require extra support to help them cope with their training course. Sometimes there can be personal issues that impact their successful course completion.  We can assist students in accessing professional welfare services.  Students who are experiencing personal/ welfare issues that are impacting their studies are encouraged to contact their trainer or other relevant staff.

Students must successfully complete a total of 33 units of competency to achieve the SIT40516 Certificate IV in Commercial Cookery.  This comprises 26 core units and 7 elective units. The course units are indicated in the table below.

Unit code Unit title Core/Elective
BSBDIV501 Manage diversity in the workplace Core
SITXWHS003 Implement and monitor work health and safety practices Core
SITXFIN003 Manage finances within a budget Core
SITXFIN004 Prepare and monitor budgets Core
SITXHRM003 Lead and manage people Core
SITXMGT001 Monitor work operations Core
SITXCCS008 Develop and manage quality customer service practices Core
SITXCOM005 Manage conflict Core
SITXCCS007 Enhance customer service experiences Core
SITXFSA001 Use hygienic practices for food safety** Elective
SITXFSA002 Participate in safe food handling practices Elective
SITHCCC001 Use food preparation equipment* Elective
SITHCCC005 Prepare dishes using basic methods of cookery * Elective
SITHCCC018 Prepare food to meet special dietary requirements* Elective
SITHCCC006 Prepare appetisers and salads* Elective
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes* Elective
SITHCCC020 Work effectively as a cook^ Elective
SITHCCC007 Prepare stocks, sauces and soups* Elective
SITHCCC012 Prepare poultry dishes* Elective
SITHCCC013 Prepare seafood dishes* Elective
SITHCCC014 Prepare meat dishes* Elective
SITHKOP004 Develop menus for special dietary requirements* Elective
SITHCCC019 Produce cakes, pastries and breads* Elective
SITHPAT006 Produce desserts* Elective
Units with * require prior completion of the prerequisite unit

Units with ** is a prerequisite unit

Units with ^ involve 192 hours of mandatory work placement

Note: The above 24 units are also undertaken in the SIT30816 Certificate III in Commercial Cookery and Certificate IV in Commercial Cookery. Students who have completed the above units at Ashton College or at other registered training organisations will receive credit transfers for these units.

The following additional 4 units will need to be completed in order for students to be awarded the SIT50416 Diploma of Hospitality Management:

BSBMGT517 Manage operational plan Core
SITXGLC001 Research and comply with regulatory requirements Core
SITXHRM002 Roster staff Core
SITXMGT002 Establish and conduct business relationships Core

Note: Ashton College only offers SIT50416 Diploma of Hospitality Management students who have already completed both Certificate III in Commercial Cookery and Certificate IV in Commercial Cookery.  Students who have already completed Certificate III in Commercial Cookery and Certificate IV in Commercial Cookery with Ashton College will receive credit transfers for the 24 units they have completed and therefore will only be required to complete the remaining 4 units in order to acquire the SIT50416 Diploma of Hospitality Management qualification.

These 4 units are delivered over 14 weeks consisting of 12 weeks of tuition and 2 weeks of holidays. Students will participate in nominal(supervised) activities for a total of 240 hours at 20 hours per week. Classes are scheduled for 20 hours of face to face delivery per week consisting of 8 hours per day for 2 days and 4 hours supervised study per week. In addition, students are expected to undertake 4 hours unsupervised independent study and assessment outside of scheduled class time per week. Students also undertake work placement activities.

During term students attend scheduled face to face classes and supervised study sessions, where they can get additional support from the trainer. Please refer to the course delivery schedule for further details.

The approximate delivery hours for this course are as follows:

Face to face classes – 12 weeks x 20 hours per week = 240 hrs

Independent study and assessment outside of class time – 12 weeks x 4 hours per week = 48 hrs

Total course hours: 240 + 48 = 288 hours

Classes will of consist of groups between 16 – 20 students.

A face to face delivery mode is employed including face to face training and supervised study. All face to face delivery takes place at Ashton College’s training facility at 213 Nicholson street, Footscray, VIC 3011 (location detailed on student timetables).  Students will also be supported outside of face to face classes through e-mail and/or telephone.

Some units are delivered stand-alone and some are clustered together for delivery. An understanding of the relationships between unit subjects is developed throughout the course.

A timetable is given to each student pre-course commencement (at orientation).  Students are provided with an induction to the course to outline the learning and assessment processes, support services and other relevant information during orientation.

Text books for the course are provided to students. Students read relevant sections of the textbooks in preparation for the face to face classes.  Students attend face to face classes for each unit at agreed stages throughout the course.  Students may contact their trainer for support/ assistance outside of scheduled face to face contact times.

Not Applicable

Some units are assessed stand-alone and some are clustered for assessment.

Students commence undertaking summative assessment tasks once the relevant teaching/ learning has been completed and they have been provided opportunities for formative assessment.

Students undertake assessment at Ashton College’s main campus, at Ashton College’s Training kitchen, their work placement organisation and in their own time.  All summative assessment activities will be conducted by Ashton College assessors.  Students are timetabled to attend the campus and training kitchen on separate days.  Trainers advise students about the delivery schedule.

  • Ashton College head campus: 213 Nicholson Street, Footscray Melbourne Victoria 3011
  • Ashton College Training Kitchen: Ashton Hotel School Shop 16-18, Metro West Plaza, Footscray Victoria 3011.

Each unit of competency assessment includes assessment methods in accordance with unit of competency guidelines, principles of assessment and rules of evidence.  Students undertake assessments to demonstrate competence against the assessment criteria in each unit.  Students attempt each assessment in turn until competency is demonstrated against all unit requirements.

Students will be informed of assessment processes and methodologies pre-enrolment and at orientation.  Assessors will provide copies of the assessment tasks in accordance with the assessment schedule and discuss the assessment requirements with each student prior to them attempting each task.

To be assessed as satisfactory for each assessment activity, student responses must be at least reasonably correct answers. Students must demonstrate satisfactory performance in each assessment task to be deemed competent in the unit.

Students will be provided with opportunities for re-assessment if they fail to demonstrate competency during assessment tasks.  In certain cases, students may be advised to re-enroll in further training before re-attempting assessments.

Assessment submissions are marked S – Satisfactory or NS – Not Satisfactory and verbal and/or written feedback provided.  Unit results are recorded as C – Competent and NYC – Not Yet Competent.

Assessment methods may include Observation activities involving Demonstration or Role-plays, Short answer questions, Multiple choice questions, Written assessments, Projects, Work placement related activities such as Journals, Logbooks & Third party reports and Simulated assessment environments.

Upon successful completion of 28 units of competency, students will be issued a SIT50416 Diploma of Hospitality Management qualification and record of results that indicates the units are successfully completed. Students who successfully complete some but not all of the units of competency in the course they will be issued a Statement of Attainment detailing the units they have successfully completed.

Trainer

Glenn Evans
Glenn EvansHospitality Trainer
Glenn Evans has been involved in the hospitality industry for 30 years and brings a wealth of experience with him. Glenn has owned and operated multiple hospitality establishments in Melbourne and worked in world renowned restaurants in London. Glenn has trained many apprentices and trainees who have gone on to owning their own restaurant or become Head chefs within the hospitality scene in Melbourne.