Graduates of this course may gain employment in operational and supervisory positions in food and beverage, housekeeping and front office.
To achieve a Diploma of Hospitality, 39 units must be completed: all 23 core units and 16 elective units.
About the Course
- Local Students
- International Students
- National Code: SIT50307
- CRICOS Code: 063957C
Campus: Preston
Duration
Full-time:
1.5 years
or 2 years if incorporating Certificate III in Hospitality (Commercial Cookery) or (Patisserie)
Modes of Delivery
Classroom
Further Study and Careers
Pathways to Further Study
Students who successfully complete the Diploma may be given exemptions for some subjects within university degree programs.
Career Opportunities
Graduates of this course may gain employment at the operational and supervisory level and also further management career opportunities in the general hospitality industry including hotels, motels, restaurants, clubs and other hospitality establishments.
Entrance Requirements
Local Students:
Successful completion of VCE. Prerequisites do not apply to mature age applicants.
International Students:
Australian Year 12 (or recognised equivalent) or relevant work experience. IELTS 5.5 or higher (or recognised equivalents). Mature Age.Materials
Assessment Methods
Various forms of assessment may be used including: practical assessment, role plays, assignments, class work, theory tests.
Materials
Local Students:
text books food and beverage uniform
International Students:
Applicants should also note that additional costs of approximately $500 will be incurred to buy the following compulsory items: knife kit complete chef's uniform food and beverage attendants uniform specified text books These items must be purchased from an NMIT approved supplier during the first week of classes.
Fees
Local Fees:
Eligible for govt subsidy: max $2,000 | Ineligible for govt subsidy: max $10,000
International Fees:
A$10900 p.a.
Australian Government subsidised place:
You could be eligible for an Australian Government subsidised place if you meet the specific requirements, for more information about fees click here.
VET FEE-HELP helps you pay your VET tuition fees:
You could be eligible to access a VET FEE-HELP loan to pay your VET tuition fees for a number of NMIT Diplomas and Advanced Diplomas.
More Information
How to Apply
Local Students
Full-time (2011):
To start this course in 2011 apply through VTAC
VTAC Code:69571/69574
Full-time Mid-year Entry (2010):
To start this course in 2010 apply directly to NMIT.
International Students
Click to download an
Application for Enrolment Form
Units of Study
The Units of Study listed below have been approved for VET FEE-HELP. You may be required to undertake additional Units of Study in order to obtain the qualification. You will need to determine your particular combination of Units of Study with the department.
| Code | Subject | Hours |
|---|---|---|
| BSBCMN205A | Use business technology | 30 |
| BSBCMN213A | Word processed documents | 60 |
| BSBCMN214A | Create & use simple spreadsheets | 20 |
| HLTFA301B | Apply first aid | 18 |
| SITHACS001A | Provide accomm reception services | 30 |
| SITHACS002A | Conduct night audit | 20 |
| SITHACS004A | Provide housekeeping services to guests | 10 |
| SITHCCC001A | Organise and prepare food | 20 |
| SITHCCC002A | Present food | 6 |
| SITHCCC003A | Receive and store kitchen supplies | 10 |
| SITHCCC004A | Clean and maintain kitchen premises | 10 |
| SITHCCC005A | Use basic methods of cookery | 45 |
| SITHCCC006A | Prepare appertisers and salads | 35 |
| SITHCCC007A | Prepare sandwiches | 10 |
| SITHCCC008A | Prepare stocks, sauces and soups | 25 |
| SITHCCC009A | Prepare vegetables, fruit eggs and farinaceous dishes | 45 |
| SITHCCC010A | Select, prepare and cook poultry | 25 |
| SITHCCC011A | Select, prepare and cook seafood | 30 |
| SITHCCC012A | Select, prepare and cook meat | 50 |
| SITHCCC013A | Prepare hot and cold desserts | 50 |
| SITHCCC014A | Prepare pasty, cakes and yeast goods | 40 |
| SITHCCC015A | Plan and prepare food for buffet | 25 |
| SITHCCC016A | Develop cost-effective menus | 30 |
| SITHCCC025A | Monitor catering revenue and costs | 30 |
| SITHCCC026A | Establish and maintain quality control food | 30 |
| SITHCCC027A | Prepare, cook and serve food for food service | 50 |
| SITHCCC028A | Prepare cook and serve food for menus | 80 |
| SITHCCC029A | Prepare foods according to dietary and cultural needs | 75 |
| SITHFAB001A | Clean and tidy bar areas | 10 |
| SITHFAB002A | Operate a Bar | 30 |
| SITHFAB003A | Serve food and beverage to customers | 80 |
| SITHFAB004A | Provide food and beverage service | 110 |
| SITHFAB005A | Provide table service of alcoholic beverages | 50 |
| SITHFAB006A | Operate cellar systems | 20 |
| SITHFAB009A | Provide responsible service of alcohol | 10 |
| SITHFAB010A | Prepare and serve non-alcoholic beverages | 15 |
| SITHFAB011A | Develop and update food & beverage knowledge | 50 |
| SITHFAB012A | Prepare and serve espresso coffee | 30 |
| SITHFAB015A | Prepare and serve cocktails | 20 |
| SITHFAB016A | Plan, monitor espresso coffee service | 80 |
| SITHFAB021A | Provide and coordinate food and beverage service | 1 |
| SITHGAM006A | Provide responsible gambling services | 10 |
| SITHIND001A | Develop and update hospitality industry knowledge | 25 |
| SITHIND003A | Provide and coordinate hospitality service | 1 |
| SITHPAT001A | Prepare and produce pastries | 24 |
| SITHPAT002A | Prepare and produce cakes | 24 |
| SITHPAT003A | Prepare and produce yeast goods | 42 |
| SITHPAT005A | Gateaux, torten and cakes | 60 |
| SITHPAT006A | Present desserts | 42 |
| SITTTSL007A | Receive and process reservations | 27 |
| SITXADM001A | Perform office procedures | 20 |
| SITXCCS002A | Provide quality customer service | 40 |
| SITXCCS003A | Manage quality customer service | 30 |
| SITXCOM001A | Work with colleagues and customers | 25 |
| SITXCOM002A | Work in a socially diverse environment | 20 |
| SITXCOM003A | Deal with conflict situations | 20 |
| SITXCOM004A | Communicate on the telephone | 5 |
| SITXCOM005A | Make presentations | 30 |
| SITXEVT005A | Organise in-house functions | 40 |
| SITXFIN001A | Process financial transactions | 25 |
| SITXFIN002A | Maintain financial records | 60 |
| SITXFIN003A | Interpret financial information | 60 |
| SITXFIN004A | Manage finances within a budget | 30 |
| SITXFIN005A | Prepare and monitor budgets | 30 |
| SITXFIN007A | Manage Physical Assets | 40 |
| SITXFSA001A | Implement food safety procedures | 40 |
| SITXFSA002A | Develop and implement food safety program | 50 |
| SITXGLC001A | Develop and update legal knowledge required for business compliance | 80 |
| SITXHRM001A | Coach others in job skills | 20 |
| SITXHRM003A | Roster staff | 30 |
| SITXHRM005A | Lead and manage people | 60 |
| SITXHRM006A | Monitor staff performance | 50 |
| SITXHRM007A | Manage workplace diversity | 60 |
| SITXINV001A | Receive and store stock | 10 |
| SITXINV002A | Control and order stock | 25 |
| SITXINV003A | Manage and purchase stock | 70 |
| SITXMGT001A | Monitor work operations | 20 |
| SITXMGT002A | Develop and implement operational plans | 50 |
| SITXMGT006A | Establish and conduct business relationships | 60 |
| SITXOHS001A | Follow health, safety and security procedures | 10 |
| SITXOHS002A | Follow workplace hygiene procedures | 15 |
| SITXOHS004A | Implement and monitor w/place h,s, & s practices | 30 |
| SITXOHS005A | Establish and maintain an OHS system | 30 |
