SIT60322 Advanced Diploma of Hospitality Management

CRICOS PROGRAM CODE: 112927K
FEES
Enrolment Fee/Application Fee:
AUD $250 (non-refundable)
Material Fees:
AUD $1000
Tuition Fees:
AUD $24,500
Total:
AUD $25,750
Fees include all material costs and learning resources.
104 Weeks
(including holidays)
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.
NRT