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 includes acquiring targeted skills in cookery, with the units selected providing a pathway to work as a departmental or small business manager in restaurants, pubs, cafes, and coffee shops.

Qualification
On successful completion of this course students are awarded the nationally recognised qualification: SIT50422 Diploma of Hospitality Management.

Course Duration
Trinity Institute (Australia) will deliver this qualification over 78 weeks, including 48 weeks of training and assessment, 6 weeks of Vocational Placement, and 24 weeks of holidays. 

Vocational Placement
To complete this course, students participate in 180 hours of vocational placement (30 hours per week for 6 weeks). Students identify their own host workplaces for vocational placement.  Specific information about vocational placement can be found in the Student Handbook and course materials.

Delivery
This course is conducted with a blended learning model that includes face-to-face learning in classrooms and in a fully functioning commercial kitchen, interactive online learning, and vocational placement.

Trinity Institute (Australia) campuses:

• 43 Hunter Street, Parramatta NSW 2150
• Level 5, 770 George Street, Sydney NSW 2000

Commercial kitchen address:

• Shop 1, 17-19 Hassall Street, Parramatta NSW 2150

Career Outcomes
Students who complete this course can seek employment within the hospitality industry in roles such as:

• Chef de Cuisine
• Restaurant Manager
• Sous Chef

Education Pathways 
Students are provided with advice on employment and training options throughout the delivery of the program.
On successful completion of the nationally recognised qualification SIT50422 Diploma of Hospitality Management, graduates may choose to undertake SIT60322 Advanced Diploma of Hospitality Management or continue their education in a range of higher education qualifications in hospitality.

Recognition of Prior Learning
Credit and RPL are available to students with prior skills, experience, knowledge, or qualifications obtained from formal studies or training, in a related area. Recognition may reduce the duration of this course.

Please contact Team Trinity for current course fees.

Payment terms and conditions are included in the International Student Handbook. Additionally a detailed payment plan and payment arrangements are provided in the letter of offer and written agreement which is provided to the student for their review and agreement prior to acceptance into the course. The agreement also includes details of additional fees and charges, which may be applicable.

International students are also required to take out Overseas Health Insurance Cover before arriving in Australia. Trinity Institute (Australia) provides details of OSHC providers in the International Student Handbook.

Additional costs associated with living in Australia are outlined in the International Student Handbook. Students should carefully review these costs in relation to budgeting. Further information can be found at
https://www.studyinaustralia.gov.au/english/live-in-australia/living-costs.

Trinity Institute (Australia) has the following entry requirements:

International students must:

Be at least 18 years of age.

Meet the following education requirements:

• Year 12 or equivalent; or
• a Certificate III qualification or equivalent or above.

Meet the following English requirements:

• Have an IELTS academic score of 6.0 or equivalent (test must have been taken be no more than 12 months ago). NOTE: 
  English language competence can also be demonstrated through documented evidence of any of the following:
• Educated for 5 years in an English-speaking country; or
• Successful completion of at least 6 months of a Certificate IV level course or above in an Australian education institution; or
• Successful completion of an Oxford English language placement test with an overall score of not less than Level B2 (Upper Intermediate).

Trinity Institute (Australia) also conducts an entry interview with all prospective students to confirm their details and ensure that the course selected is the most appropriate for their needs.

Training and assessment is scheduled for 20 hours attendance per week during terms. It is recommended that students spend an additional 4 hours per week on study, research, practice and assessment preparation. Class sessions are planned to ensure that students have a mixture of practical and theoretical components and those classes cater for a wide variety of learning styles. Assessments are conducted using a variety of methods for theory and practical. At the beginning of each unit you will receive details of assessment tasks to be completed. Workplace practices and environments are simulated within our fully functioning commercial kitchen, which is used to conduct skills based assessments.

The facilities and equipment that will be provided for this course are:

• Training rooms
• Commercial kitchen with associated equipment and materials required for all units
• Kitchen kit including: knives, and personal protective and safety equipment such as chef’s jacket, apron and chef’s cap

The equipment that students should have includes:

• A laptop that is installed with Microsoft Office or similar
• Uniform: chef’s trousers, apron, black fully enclosed non-slip shoes 
• At least 3x tea-towels
• And other personal protective equipment and tools as listed on resources list prior to enrolment.

Course Progress
Note that for international students’ satisfactory course progress is required in order to meet visa requirements. More information can be found in the Student Handbook.

To attain this qualification 28 units of competency must be successfully completed.  The units offered are:

• SITXFIN009 – Manage finances within a budget
• SITXCOM010 – Manage conflict
• SITXHRM008 – Roster staff
• SITXWHS006 – Identify hazards, assess and control safety risks
• SITXWHS007 – Implement and monitor work health and safety practices
• SITXFSA005 – Use hygienic practices for food safety
• BSBTEC301 – Design and produce business documents
• SITXFSA006 – Participate in safe food handling practices
• SITHKOP010 – Plan and cost recipes
• SITHKOP015 – Design and cost menus
• SITHCCC023 – Use food preparation equipment
• SITHCCC027 – Prepare dishes using basic methods of cookery
• SITHCCC029 – Prepare stocks, sauces and soups
• SITHCCC030 – Prepare vegetable, fruit, egg and farinaceous dishes
• SITHCCC031 – Prepare vegetarian and vegan dishes
• SITHCCC028 – Prepare appetisers and salads
• SITHCCC035 – Prepare poultry dishes
• SITHCCC037 – Prepare seafood dishes
• SITXINV006 – Receive, store and maintain stock
• SITHCCC032 – Produce cook-chill and cook-freeze foods
• SITXHRM009 – Lead and manage people
• SITXFIN010 – Prepare and monitor budgets
• SITXCCS016 – Develop and manage quality customer service practices
• SITXMGT005 – Establish and conduct business relationships
• SITXGLC002 – Identify and manage legal risks and comply with law
• SITXCCS015 – Enhance customer service experiences
• SITXMGT004 – Monitor work operations
• SITHKOP013 – Plan cooking operations