SIT50422 Diploma of Hospitality Management

CRICOS PROGRAM CODE: 112926M

FEES

Enrolment Fee/Application Fee:

AUD $250 (non-refundable)

Material Fees:

AUD $1000

Tuition Fees:

AUD $18,500

Total:

AUD $19,750

Fees include all material costs and learning resources.

78 Weeks

(including holidays)

Course Description

This qualifcation 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.

This qualifcation provides a pathway to work in any sector of the hospitality industry as a departmental, operational, or small business manager.

Entry Requirements

All students must be aged 18 years or over (International students) at the time of applying for admission to the College.

Satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12th Qualification

Learners are required to be competent in written and spoken English and will undertake a Language, Literacy and Numeracy test prior to commencing the training. Refer to LLN policy for further details.

English Language Requirements

All students entering this qualification must have the following minimum score of an internationally recognized English Language proficiency tests or equivalent in line with DHA recommendations. For more information please visit below https://immi.homeaffairs.gov.au/help-support/meeting-our-requirements/english-language

IELTS overall band of 6 or above

TOEFL IBT test score band of 64 equivalents or above

PTE Academic band score 50 - 56 equivalent or above

Satisfactory completion of General English – Upper Intermediate level or

Successful Completion of Certificate III in Spoken and Written English (10725NAT) or equivalent course or

Successful completion of Senior Secondary certificate of education in Australia conducted in English or

Completion of full-time studies in Australia towards a Certificate IV or above foundation course or Student’s first language is English

Student was educated for 5 years in an English speaking country.

If there are doubts about the student’s English language skills to cope in an academic environment and if he/she cannot provide a satisfactory IELTS score or equivalent, the student will undergo the college English placement test will be required to complete it with a satisfactory result.

Credit Transfer

You may be eligible for a credit transfer if you have previously undertaken training through an Australian Registered Training Organisation. Students who have successfully completed whole units of competency with an Australian Registered Training Organisation that are identical to any of those contained within this course can apply for Credit Transfer.

Mode of Delivery

Face-to-Face: Classroom and kitchen-based commercial cookery environment, including work-based training;

Full time (20 hours per week – Learners may require 5 hours* of self-directed learning per week (*Indicative only).

Recognition of Prior Learning (RPL)

Recognition of Prior Learning is the process of formal recognition for skills and knowledge gained through previous learning. You may be eligible for recog- nition of prior learning for part or all of your intended course, based on your previous experiences and learning. For further information refer to www.collins.vic.edu.au

Assessment Method

Demonstrations

Written Questions Answers

Case Studies

Projects

Workplace Training

Employment Pathway for Students

Example of possible job roles include;

Restaurant Manager

Banquet or function manager

Kitchen manager

Motel/hotel manager

Units of Competency

Based on the course outcomes and training package requirements, the following units of competency have been selected for this qualification.

CIC students progressing, having successfully completed the CIC SIT40521 Certificate IV in Kitchen Management will receive credits in the common units between the courses.

Accordingly, their eCoEs will be amended for the course duration. Common/credit units are shaded in “grey”. There is no work placement requirement in this course.

Students enrolling directly in this course (SIT50422) will be enrolled for the prescribed duration as below and will need to complete ALL twenty-eight (28) units of competency to attain the qualification.

Unit Code	Unit Description	Type
*These units have a pre-requisite unit – SITXFSA005 Only
**These units have a pre-requisite of 2 x units – SITXFSA005 and SITHCCC027
Note: Pre-requisites must be scheduled and completed prior to undertaking these units.
Direct Entry Students: Students entering this qualification directly will need to complete ALL the twenty-eight (28) units below.
SITXCOM010	Manage conflict	CORE
SITXHRM009	Lead and manage people	CORE
SITXFIN009	Manage finances within a budget	CORE
SITXMGT004	Monitor work operations	CORE
SITXWHS007	Implement and monitor work health and safety practices	CORE
SITXHRM008	Roster staff	CORE
SITXWHS006	Identify hazards, assess, and control safety risks	ELECTIVE-D
SITHKOP013*	Plan cooking operations	ELECTIVE-B
SITXFSA005	Use hygienic practices for food safety	ELECTIVE-A
SITHCCC027*	Prepare dishes using basic methods of cookery	ELECTIVE-C
SITHCCC030**	Prepare vegetable, fruit, egg and farinaceous dishes	ELECTIVE-C
SITHCCC031**	Prepare vegetarian and vegan dishes	ELECTIVE-C
SITHCCC035**	Prepare poultry dishes	ELECTIVE-C
SITHCCC036**	Prepare meat dishes	ELECTIVE-C
SITHCCC037**	Prepare seafood dishes	ELECTIVE-C
SITHCCC041*	Produce cakes, pastries and Breads	ELECTIVE-C
SITHPAT016*	Produce desserts	ELECTIVE-C
SITHCCC038**	Produce and serve food for buffets	ELECTIVE-C
SITHCCC042**	Prepare food to meet special dietary requirements	ELECTIVE-C
SITXFSA006	Participate in safe food handling practices	ELECTIVE-C
CIC Students: CIC students progressing from SIT40521 (successfully completed with the above 20 units attained) will need to complete the following 8 units in this course.
SITXCCS015	Enhance customer service experience	CORE
SITXCCS016	Develop and manage quality customer service practices	CORE
SITXGLC002	Identify and manage legal risks and comply with law	CORE
SITXMGT005	Establish and conduct business relationships	CORE
SITXFIN010	Prepare and monitor budgets	CORE
SITXHRM012	Monitor staff performance	ELECTIVE-D
SITXHRM010	Recruit, select and induct staff	ELECTIVE-D
BSBTWK501	Lead diversity and inclusion	ELECTIVE-D

Enrolments

Email: support@collins.vic.edu.au or via one of our Education Agents

Important – Enrolment Form, Student Handbook, Policies, Procedures, Fees and Charges. Visit www.collins.vic.edu.au and download an Enrolment Form and Student Handbook, which contain information about your course that must be read by you prior to enrolment.