SIT60322 Advanced Diploma of Hospitality Management

CRICOS PROGRAM CODE: 112927K

FEES

(Regarding fees structure, please contact our admission teams)

Duration

104 Weeks of Course duration consisting of:

80 Weeks of scheduled study/tuition (8 terms of 10 weeks each)

24 Weeks of scheduled breaks/holidays (including pre-training and completion activities)

Course Description

This qualifcation reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. They operate with signifcant autonomy and are responsible for making strategic business management decisions.

This qualifcation provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.

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;

Area manager or operations manager

Café owner or manager

Food and beverage manager

Motel owner or manager

UNITS OF COMPETENCE

CIC students progressing from SIT50422 Diploma of Hospitality Management will receive credits in the common units between the courses. Accordingly, their CoEs 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 (SIT60322) will be enrolled for the prescribed duration as below and will need to complete ALL thirty-three (33) units of competency to attain the qualification.

Unit Code	Unit Description	Type
* * These units have a pre-requisite. 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 thirty-three (33) units below.
SITXCCS016	Develop and manage quality customer service practices	CORE
SITXFIN009	Manage finances within a budget	CORE
SITXGLC002	Identify and manage legal risks and comply with law	CORE
SITXHRM009	Lead and manage people	CORE
SITXHRM010	Recruit, select and induct staff	CORE
SITXHRM012	Monitor staff performance	CORE
SITXMGT004	Monitor work operations	CORE
SITXMGT005	Establish and conduct business relationships	CORE
BSBFIN601	Manage organisational finances	CORE
BSBOPS601	Develop and implement business plans	CORE
SITXFIN011	Manage physical assets	CORE
SITXMPR014	Develop and implement marketing strategies	CORE
SITXWHS008	Establish and maintain a work health and safety system	CORE
SITXFIN010	Prepare and monitor budgets	CORE
SITXFSA005	Use hygienic practices for food safety	ELECTIVE-A
SITHKOP013*	Plan cooking operations	ELECTIVE-B
SITHCCC027	Prepare dishes using Basic methods of cookery	ELECTIVE-C
SITXFSA006	Participate in safe food handling practices	ELECTIVE-C
SITXINV009	Establish Stock purchasing and control system	ELECTIVE-C
SITHCCC030**	Prepare vegetable, fruit, egg and farinaceous dishes	ELECTIVE-C
SITHCCC041	Produce Cake, Pastries And Bread	ELECTIVE-C
SITHPAT016	Produce desserts	ELECTIVE-C
SITHCCC031	Prepare Vegetarian and Vegan Dishes	ELECTIVE-C
SITHPAT013	Produce Pastries	ELECTIVE-C
SITHIND006	Source and use information on the hospitality industry	ELECTIVE-C
SITHCCC038	Produce and serve Food for Buffet	ELECTIVE-C
SITHXFSA008	Develop and Implement a Food Safety Program	ELECTIVE-C
SITXCOM010	Manage conflict	ELECTIVE-D
SITXHRM008	Roster staff	ELECTIVE-D
BSBTWK501	Lead diversity and inclusion	ELECTIVE-D
BSBOPS502	Manage business operational plans	ELECTIVE-D
SITXWHS006	Identify hazards, assess, and control safety risks	ELECTIVE-D
BSBSUS511	Develop workplace policies and procedures for sustainability	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.