THH51202 Diploma of Hospitality Managment
CRICOS Provider 02922G
CRICOS Course Code 062984G
Trades Recognition Australia (TRA)
The TRA guidelines require a applicant seeking classification as a Cook to hold an AQF Certificate III or higher qualification.
The Diploma of Hospitality Management is a higher qualification than a Certificate III in Hospitality (Commercial Cookery). PSG Diploma students do not require a seperate Certificate III to apply to TRA.
At the end of the first year, PSG Students will be issued with a Nationally Recognised Statement of Attainment listing all of the units required for a Cook. The Statement of Attainment will have exactly the same units as a Certificate III and may be used for a TRA application.
Head of Department
PSG Australia's Head of Department is a respected and extremely qualified chef - Michael D'Cruz
Michael started his hospitality career over twenty years ago as a trainee chef in the Prime Minister's House, India. Until the opening of his new restaurant in Melbourne, Michael was the Executive Chef at Melbourne Aquarium. His hospitality skills and knowledge have been gathered in hotels and kitchens across the Globe including the USA and Middle East. Michael has a comprehensive knowledge each function in the kitchen and front of house. Students will graduate with an intimate understanding of the hospitality sector.
Qualifications:
- British National Diploma in Hotel Catering Operations (UK)
- Diploma in Nutrition (USA)
- Diploma in Hotel Catering Operations (USA)
Recognition
Your qualifications are recognised nationally under the Australian Qualifications Framework (AQF) and may be recognised internationally in a number of westernised countries.
| Training Venue |
Institute based |
| PSG Australia (Melbourne) |
 |
How to apply
Apply directly to PSG Australia. Call 1300 880 460.
Organisation of Delivery of Course
The Diploma is comprised of 46 units of competency. Certificate III in Hospitality (Commercial Cookery) is a course pre-requisite. Students will receive a credit for the 31 units undertaken with that qualification.
A blended approach will be taken for the delivery of the 15 units listed below, i.e. classroom/simulated workplace. Learners will be expected to spend a further day in their own time conducting research, reading and completing assignments. Assessment will be through demonstration and project work.
What opportunities for further studies will I have?
You may progress on to a Bachelor of Business course at a higher eductaion provider.
Pathways
Recognition of Prior Learning (RPL) that provides evidence of achievement of the competencies or learning outcomes; or RPL combined with further training as required; or Institution based training and assessment.
Entrance requirements
- English proficiency: IELTS of 5.5 or higher
- Age: At least 18 years of age
- Education: AQF Certificate III in Hospitality (Commercial Cookery) or AQF equivalent or higher
What costs and other fees should I expect?
Tuition Fees
$4200 per semester
Enrolment Fee
$200
OSHC
The 2008 Overseas Student Health Cover (OSHC) fee is a compulsory Govt. fee of $348 for 12 months singles' cover
How will I be assessed?
You will be assessed to show that you have achieved the skills and knowledge required by the course. Assessment may include written, oral or practical assessment methods. You will know in advance about the type of assessment and how it will operate. There is the opportunity for reassessment and appeal and you will be given information on these processes.
Language, literacy and numeracy assistance
Students who require assistance with language, literacy or numeracy should contact PSG for advice on1300 880 460. Students may be required to undergo language, literacy and/or numeracy tests before enrolment is accepted.
Facilities, Equipment & Resources
- Suite 104-106, 370 St Kilda Road, Melbourne
- 181 Fitzroy Street, St Kilda
- Blue Truffle Steak & Seafood Place, 160 Rathdowne Street, Carlton
Students will have access to a complete set of learner guides to facilitate their studies. The learner guides may be made available to individual students or in class sets. All practical work will be delivered in a commercial environment.
Course Information:
The Diploma of Hospitality Management includes all units from Certficate III in Hospitality (Commercial Cookery). This qualification meets the Trades Recognition Australia (TRA) requirements for a Cook
First Year Curriculum
| THHBCAT01B |
Prepare foods according to dietary and cultural needs |
70 hr |
E |
| THHBCC01B |
Use basic methods of cookery |
45 hr |
E |
| THHBCC02B |
Prepare appetisers and salads |
25 hr |
E |
| THHBCC03B |
Prepare stocks, sauces and soups |
35 hr |
E |
| THHBCC04B |
Prepare vegetables, eggs and farinaceous dishes |
45 hr |
E |
| THHBCC05B |
Prepare and cook poultry and game |
25 hr |
E |
| THHBCC06B |
Prepare and cook seafood |
30 hr |
E |
| THHBCC07B |
Select, prepare and cook meat |
50 hr |
E |
| THHBCC08B |
Prepare hot and cold desserts |
50 hr |
E |
| THHBCC09B |
Prepare pastry, cakes and yeast goods |
40 hr |
E |
| THHBCC10B |
Plan and prepare food for buffets |
25 hr |
E |
| THHBCC11B |
Implement food safety procedures |
25 hr |
E |
| THHBCC13B |
Plan and control menu-based catering |
30 hr |
E |
| THHBKA01B |
Organise and prepare food |
20 hr |
E |
| THHBKA02B |
Present food |
6 hr |
E |
| THHBKA03B |
Receive and store kitchen supplies |
10 hr |
E |
| THHBKA04B |
Clean and maintain kitchen premises |
10 hr |
E |
| THHCCH01A |
Prepare, cook and serve food (holistic unit) |
50 hr |
E |
| THHCCH02A |
Prepare, cook and serve food for menus (holistic unit) |
80 hr |
E |
| THHCOR01B |
Work with colleagues and customers |
20 hr |
C |
| THHCOR02B |
Work in a socially diverse environment |
20 hr |
C |
| THHCOR03B |
Follow health, safety and security procedures |
5 hr |
C |
| THHGCS02B |
Promote products and services to customers |
45 hr |
C |
| THHGCS03B |
Deal with conflict situations |
20 hr |
C |
| THHGGA01B |
Communicate on the telephone |
10 hr |
C |
| THHGHS01B |
Follow workplace hygiene procedures |
15 hr |
C |
| THHGTR01B |
Coach others in job skills |
20 hr |
C |
| THHHCO01B |
Develop and update hospitality industry knowledge |
25 hr |
E |
Second Year |
|
|
|
| THHGGA06B |
Receive and store stock |
10 hr |
C |
| THHGGA07B |
Control and order stock |
25 hr |
C |
| THHGLE01B |
Monitor work operations |
30 hr |
C |
| THHGLE08B |
Lead and manage people |
60 hr |
C |
| THHGLE09B |
Manage workplace diversity |
60 hr |
C |
| THHGLE20B |
Develop and maintain legal knowledge for business compliance |
80 hr |
C |
| THHGCS08B |
Establish and conduct business relationships |
60 hr |
C |
| THHGLE11B |
Manage quality customer service |
30 hr |
C |
| THHGLE05B |
Roster staff |
30 hr |
C |
| THHGLE13B |
Manage finances within a budget |
30 hr |
C |
| THHGLE14B |
Prepare and monitor budgets |
30 hr |
C |
| THHGGFA06A |
Interpret financial information |
60 hr |
C |
| THHGLE04B |
Establish and maintain a safe and secure workplace |
30 hr |
C |
| THHGLE02B |
Implement workplace health, safety and security procedures |
30 hr |
C |
| THHGLE03B |
Develop and implement operational plans |
50 hr |
C |
|
