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SIT50416 –Diploma of Hospitality Management (CRICOS Course Code:092049K)

 Course Description

The SIT50416 – Diploma of Hospitality Management course has a strong focus on planning and execution. It helps to develop knowledge and managerial skills required for business operations of international hotels and resorts. There is a skill shortage in Hospitality industry. This course will empower you to take those challenging opportunities.

No occupational licensing, certification or specific legislative requirements apply to this qualification.

Application Fee

Material Fee

Tuition Fee

$250 (for new students only)

 

$200

For overseas students: $5100

For domestic students: $3500

Material fee varies from course to course. 

 Course Admission Requirements

  • We accept under 18 students
  • Completion of high school studies equivalent to Australian Year 12 schooling OR
  • Completion of secondary school/ A level education overseas AND
  • Completion of SIT40516 -Certificate IV in Commercial Cookery
  • Demonstrated knowledge, skills and experience in the hospitality industry as per AQF requirements.

English Language Requirement (for international students only)

Where the Department of Home Affairs (DHA) require evidence of English language proficiency for the student visa application process, will be required to provide proof of English language proficiency.

  • IELTS Test Score of 5.5 OR
  • TOE FL (iBT) Test Score of 46 OR
  • PTE Academic Test Score of 42 OR
  • Cambridge English: Advanced (CAE) Test Score of 47 OR
  • OET Pass Grade O R
  • TOEFL (PBT) Test Score of 527 (only if IELTS is not available) OR
  • If you are an international student currently studying in Australia and have studied for a period of 6 months or more at Certificate III level or above.

 LLN Support:

All clients will be interviewed to ensure entry requirements are satisfied prior to acceptance into the above course. As part of the enrolment process, all clients are required to sit for an LLN test (Language, Literacy and Numeracy Test) to ensure that the client has sufficient LLN capabilities to complete the course.

Clients with LLN difficulties will be provided additional learning supports by an appropriate staff member in ATCWA. The LLN support will be based on the client’s individual special needs and availability.

ATCWA will provide the required assistance to all students as per its registration requirements.

This Support will include:

  • Identifying particular requirements (such as literacy, numeracy, English language or physical Capabilities) learners would need to complete each course, and developing strategies to make support available where gaps are identified. This may include providing: Language, Literacy & Numeracy (LLN)support and additional tutorials
  • Other mechanisms, such as assistance in using computing technology for completion of assessments.

Duration

The Students must have successfully completed SIT40516-Certificate IV in Commercial Cookery to enrol in this course. The course duration is 26 weeks, including 6 weeks’ holidays. Students have twenty hours (20) face to face teaching hours per week. This course comprises of.

Duration of Course

26 weeks

Face to Face Class Training

20 weeks

School Holidays

06 weeks

Training hours per week

20 hours

Self-paced study hours per week

10hours

 Study Mode

The delivery method for this course:

  • Face-to-face classroom

Training and Assessment includes:

  • Theory, lectures, assignments and various modes of assessment
  • Self-paced (outside class hours) learning includes reading learner guides, research of subject learning material, completing learner guide activities, online quizzes, recipe research, and assessment tasks/activities using the resources on our Learning Management System

Online learning

Students must attend class regularly as the course is delivered face-to-face in the classroom, training kitchen and in the workplace. Australian Technical College (Australian Technical College) strictly monitors attendance and course progress. As part of the training, learning materials are provided through an online medium of DIDASKO.

Locations:

Training

  • 8 Francis Street, PERTH WA 6000

Transfer student requirements

A student transferring from another education provider must have completed the first six months of their principal course of study before transferring to Australian Technical College. The student must provide the relevant documents as per Australian Technical College’s Transfer Students — Documents Checklist along with Application Form. They must also read and sign the Information Provided to Students before Enrolment — Checklist.

If the transferring overseas student already has a student visa and want to change their main course of study to a lower Australian Qualification Framework (AQF) level course, they will need to apply for and be granted a new student visa.

Please refer to Department of Home Affairs web site regarding changing courses: https://immi.homeaffairs.gov.au/change-in-situation/study-situation

Please refer to ESOS student fact sheet to know the responsibilities of an international student: https://docs.education.gov.au/documents/international-student-fact-sheet

Please refer to our web site for more information on transfer students requirements: https://atc.wa.edu.au/overseas-transfer-students/

Credit Transfer and Recognition of Prior Learning (RPL)

Nationally Recognised Training qualifications and statements of attainment issued by other Registered Training Organisations (RTOs) are recognised at Australian Technical College. A student may apply for Credit Transfer or RPL before enrolment. To get credit, students must submit all documentary evidence along with their application.

Units of competency

Unit Code

Unit Name

Elective/Core

SITXCCS007

Enhance customer service experiences*

Core

SITXCCS008

Develop and manage quality customer service practices*

Core

SITXGLC001

Research and comply with regulatory requirements*

Core

SITXMGT002

Establish and conduct business relationships*

Core

SITXHRM002

Roster staff*

Core

BSBMGT517

Manage operational plan*

Core

SITXFIN004

Prepare and monitor budgets*

Core

BSBDIV501

Manage diversity in the workplace

Core

SITXCOM005

Manage conflict

Core

SITXFIN003

Manage finances within a budget

Core

SITXHRM003

Lead and manage people

Core

SITXMGT001

Monitor work operations

Core

SITXWHS003

Implement and monitor work health and safety practices

Core

SITXFSA001

Use hygienic practices for food safety

Elective

SITXFSA002

Participate in safe food handling practices

Elective

SITHCCC020

Work effectively as a cook

Elective

SITHCCC001

Use food preparation equipment

Elective

SITHCCC003

Prepare and present sandwiches

Elective

SITHCCC006

Prepare appetisers and salads

Elective

SITHCCC005

Prepare dishes using basic methods of cookery

Elective

SITHCCC008

Prepare vegetable, fruit, egg and farinaceous dishes

Elective

SITHCCC007

Prepare stocks, sauces and soups

Elective

SITHCCC013

Prepare seafood dishes

Elective

SITHCCC012

Prepare poultry dishes

Elective

SITHCCC014

Prepare meat dishes

Elective

SITHCCC017

Handle and serve cheese

Elective

SITHCCC018

Prepare food to meet special dietary requirements

Elective

SITHCCC019

Produce cakes, pastries and breads

Elective

*Units [seven] are completed in the SIT50416- Diploma of Hospitality Management in 26 weeks, remaining twenty one units are completed in SIT40516 -Certificate IV in Commercial Cookery.

Simulated Environment

Australian Technical College’s learning program includes Simulation which involves the student completing or dealing with a task, activity or problem that they might encounter in the workplace in their chosen field of study but it isbeing replicated in an environment that mimics the workplace context. Both the practice and assessment tasks create an environment that requires the student to use both generic skills (decision making/problem solving) and technical skills relevant to each unit.

 Assessments

As part of the course assessment requirements, students may be required to serve breakfast, lunch, and dinner to paying guests during weekdays and weekends. Sometimes students may be assessed at events and dinners that are likely to be in evenings or weekend nights to fulfil their course requirement.

Students must demonstrate competency in each assessment item. In general, the following assessment items apply for this course.

  • Projects
  • Practical Demonstrations
  • Knowledge-Based Tests
  • Case Studies
  • Portfolios
  • Checkpoints
  • Quiz

Study Pathway and Career Opportunities

On completion of the Diploma of Hospitality, students may seek entry into higher education. Possible job titles include:

  • Banquet or Function Manager
  • Chef Patissier
  • Front Office Manager
  • Kitchen Manager
  • Restaurant Manager
  • Unit Manager (Catering Operations)
  • Chef de cuisine
  • Executive Housekeeper
  • Gaming Manager
  • Motel Manager
  • Sous Chef

Intake dates

  • 15 April 2019
  • 15 July 2019
  • 14 October 2019