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Courses details

Accounting
Advanced Diploma of Accounting
Diploma of Accounting
Certificate IV in Accounting and Bookkeeping
Certificate III in Carpentry
Advanced Diploma of Civil Construction Design
Diploma of Community Services
Advanced Diploma of Hospitality Management
Diploma of Hospitality Management
Certificate IV in Kitchen Management
Certificate IV in Information Technology
Diploma of Information Technology
Advanced Diploma of IT (Telecommunication Network Engineering Specialisation)
Certificate IV of Leadership and Management
Diploma of Leadership and Management
Advanced Diploma of Leadership and Management
Graduate Diploma of Management (Learning)
Diploma of Project Management
Advanced Diploma of Program Management
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Summary

Applicant USI No. created on: 2024-04-18 14:08:59 Status Awaiting Agent Approval

Terms and conditions

The information you provided to SCCM will remain private and confidential under the requirements of the privacy Act 1988. Your personal details will be used for the purpose of processing your enrolment and facilitating the training, and assessment services requested by you. Your personal information will not be released unless required by law or approval is provided by you. Your information will never be sold to a third party. Your information may be provided to a third party who has entered into a legally binding agreement with SCCM to provide services to either you or SCCM and who agrees to keep your personally information confidential except as required by law. Your personal information will be collected and used for the purpose of collection of data for statistical information under the requirements of the Data Provision Requirements 2012 and in line with current AVETMISS requirements however, this information is reported in a manner that does not identify you.

 

 PRIVACY STATEMENT

Under the Data Provision Requirements 2012, Sydney City College of Management is required to collect personal information about you and to disclose that personal information to the National Centre for Vocational Education Research Ltd (NCVER). Your personal information (including the personal information contained on this enrolment form and your training activity data) may be used or disclosed by Sydney City College of Management for statistical, regulatory and research purposes. Sydney City College of Management may disclose your personal information for these purposes to third parties, including Commonwealth and State or Territory Government Departments and authorised agencies; NCVER; Organisations conducting student surveys; and Researchers. Personal information disclosed to NCVER may be used or disclosed for the following purposes:

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You may receive an NCVER student survey which may be administered by an NCVER employee, agent, or third-party contractor. You may opt out of the survey at the time of being contacted. NCVER will collect, hold, use and disclose your personal information in accordance with the Privacy Act 1988 (Cth), the VET Data Policy and all NCVER policies and protocols (including those published on NCVER’s website at www.ncver.edu.au)

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I confirm that I have read a copy of Sydney City College of Management International student handbook and information available on https://sccm.edu.au/wp-content/uploads/2021/07/Sydney-City-College-of-Management-International-Student-Handbook-V1.1-1.pdf and fully understand the requirements of the course.

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SIT50422 Diploma of Hospitality Management

How to Apply

Course Code :

SIT50422
CRICOS Code :
110440E

Provider:

Delivery Mode:

This qualification is delivered in a Blended Learning approach. 15 Hours/Week Face to Face and 5 Hours/Week Online Structured Self Study. Additional study is required to complete unsupervised, independent work in your own time.

Course Duration:

78 weeks (60 Academic weeks + 18 Weeks Holidays)

Fees Information:

Tuition Fees: 18000
Enrollment Fee: 250
Material Fee: 1000

Total Course Cost: AUD 19,250

Delivery Location:

Level 2, 17-21 Macquarie St Parramatta NSW 2150

Level 1, 303 Pitt St, Sydney 2000, NSW

 25 Cavenagh St, Darwin City NT 0800

Level 8, 50 Grenfell St, Adelaide, South Australia 5000

This SIT50422 – Diploma of Hospitality Management qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

Outcome

Requirement

Assessment Method

Recognition of Prior Learning (RPL)

Credit

Pathways

Units of competency

SITXCCS015
Enhance customer service experiences
Core
SITXCCS016
Develop and manage quality customer service practices
Core
SITXCOM010
Manage conflict
Core
SITXFIN009
Manage finances within a budget
Core
SITXFIN010
Prepare and monitor budgets
Core
SITXGLC002
Identify and manage legal risks and comply with law
Core
SITXHRM008
Roster staff
Core
SITXMGT004
Monitor work operations
Core
SITXHRM009
Lead and manage people
Core
SITXMGT005
Establish and conduct business relationships
Core
SITXWHS007
Implement and monitor work health and safety practices Core
Core
SITXHRM010
Recruit, select and induct staff
Elective
SITXINV008
Control stock
Elective
SITXWHS006
Identify hazards, assess and control safety risks
Elective
SITXFSA005
Use hygienic practices for food safety
Elective
SITHCCC023*
Use food preparation equipment
Elective
SITHCCC027*
Prepare dishes using basic methods of cookery
Elective
SITHCCC029*
Prepare stocks, sauces and soups
Elective
SITHCCC028*
Prepare appetisers and salads
Elective
SITHCCC030*
Prepare vegetable, fruit, eggs and farinaceous dishes
Elective
SITHCCC035*
Prepare poultry dishes
Elective
SITHCCC036*
Prepare meat dishes
Elective
SITHCCC037*
Prepare seafood dishes
Elective
SITHCCC041*
Produce cakes, pastries and breads
Elective
SITHPAT016*
Produce desserts
Elective
SITHCCC042*
Prepare food to meet special dietary requirements
Elective
SITHKOP013*
Plan cooking operations
Elective
SITXHRM012
Monitor staff performance
Elective

How to Apply

Course Code :

SIT50422
CRICOS Code :
110440E

Provider:

Delivery Mode:

This qualification is delivered in a Blended Learning approach. 15 Hours/Week Face to Face and 5 Hours/Week Online Structured Self Study. Additional study is required to complete unsupervised, independent work in your own time.

Course Duration:

78 weeks (60 Academic weeks + 18 Weeks Holidays)

Fees Information:

Tuition Fees: 18000
Enrollment Fee: 250
Material Fee: 1000

Total Course Cost: AUD 19,250

Delivery Location:

Level 2, 17-21 Macquarie St Parramatta NSW 2150

Level 1, 303 Pitt St, Sydney 2000, NSW

 25 Cavenagh St, Darwin City NT 0800

Level 8, 50 Grenfell St, Adelaide, South Australia 5000

Overview Course Outcome Course Entry Requirements Assessment Strategies Recognition of Prior Learning Credit Transfer Pathways Course Structure Certification Training Kitchen Locations Work Placement Student Support Unit of competency Download brochure Apply Now

Overview

This SIT50422 – Diploma of Hospitality Management qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

Course Outcome

This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.

The latest release of the qualification and packaging rules can be found at the following link:

https://training.gov.au/Training/Details/SIT50422

occupational/Licensing/Regulatory Information

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Course Entry Requirements

  • Year 12 (HSC)
  • Age 18 Years or Above
  • Academic IELTS 6.0 overall, no less than 5.5 in each band, or upper intermediate, or EAP from approved ELICOS/ESL centre or evidence of completing a VET course at Certificate IV or above the level in Australia.
  • Students who do not meet the English requirement as above must sit for an LLN Test.

Assessment Strategies

Students are provided with assessment resources at the commencement of each unit of competency, along with learning resources.

The assessment resources set out the range and types of assessment tasks that will be used for the unit.

Each unit will comprise of number of assessment tasks which may include short written knowledge tests; discussions; compiling portfolio of evidence; projects; case studies; research; written reports; participating in practical activities such as demonstrations, roleplays and presentations.

To perform at your best, you will probably need to work on the assessments outside of class time.

Recognition of Prior Learning

Students who have completed relevant studies or have some of the competencies in the course may apply for Recognition of Prior Learning (RPL). Application for RPL can be made with the initial application or can be made within two weeks of the course commencement using the RPL Application Form and by providing supporting documents. Qualified trainers/assessors will manage the RPL process.

Please note that RPL cannot result in an international student having less than a full-time load of study (20 hours per week) but can reduce the overall duration of the course and fees. See our Student Handbook and the Student Credit Transfer and Recognition of Prior Learning policy and procedure, for more information.

Credit Transfer

If a Student has an Australian VET qualification and the units are equivalent to the units delivered, the Student will be granted a Direct Credit Transfer.

Qualified trainers/assessors will manage this process following our Student Credit Transfer and Recognition of Prior Learning policy and procedure. This sets out how the process is administered and the adjustment to course duration and course fees.

 

Pathways

Education Pathway:

Students who complete this course may wish to further their study into the Advanced Diploma of Hospitality Management.

Career Pathway:

Possible job roles relevant to this qualification may include:

  • banquet or function manager
  • bar manager
  • café manager
  • club manager
  • executive housekeeper
  • front office manager
  • kitchen manager
  • motel manager
  • restaurant manager
  • unit manager catering operations.

Course Structure

To be awarded this qualification, competency must be demonstrated in 28 units of competency, consisting of 11 core units and 17 elective units.

 

Certification

After completion of this course and all assessments, you will be issued with the Nationally Recognised Qualification SIT50422 – Diploma of Hospitality Management.

A Statement of Attainment will be issued to students who partially complete this course.

Training Kitchen Locations

Practical face-to-face training is provided in a commercial kitchen.

Students enroled in Sydney and Parramatta campus will be doing their practical classes at

  • 12 Good St Granville NSW 2142

For students enroled in Darwin Campus will be doing their practical classes at

  • Unit G5, 6 Finniss Street, Darwin City, NT 0800

For students enroled in Adelaide Campus will be doing their practical classes at

  • 23 Hackney Rd, Hackney SA 5069

Work Placement

All students enrolled in this course must undertake 50 hours of work placement at an approved hospitality venue. Work placement must be completed successfully in order to gain this qualification.

Student Support

All students will be provided with a range of learning support options and resources to help them achieve competency. This includes:

  • Academic and personal support.
  • Referral to external support services.

Units of competency

SITXCCS015
Enhance customer service experiences
Core
SITXCCS016
Develop and manage quality customer service practices
Core
SITXCOM010
Manage conflict
Core
SITXFIN009
Manage finances within a budget
Core
SITXFIN010
Prepare and monitor budgets
Core
SITXGLC002
Identify and manage legal risks and comply with law
Core
SITXHRM008
Roster staff
Core
SITXMGT004
Monitor work operations
Core
SITXHRM009
Lead and manage people
Core
SITXMGT005
Establish and conduct business relationships
Core
SITXWHS007
Implement and monitor work health and safety practices Core
Core
SITXHRM010
Recruit, select and induct staff
Elective
SITXINV008
Control stock
Elective
SITXWHS006
Identify hazards, assess and control safety risks
Elective
SITXFSA005
Use hygienic practices for food safety
Elective
SITHCCC023*
Use food preparation equipment
Elective
SITHCCC027*
Prepare dishes using basic methods of cookery
Elective
SITHCCC029*
Prepare stocks, sauces and soups
Elective
SITHCCC028*
Prepare appetisers and salads
Elective
SITHCCC030*
Prepare vegetable, fruit, eggs and farinaceous dishes
Elective
SITHCCC035*
Prepare poultry dishes
Elective
SITHCCC036*
Prepare meat dishes
Elective
SITHCCC037*
Prepare seafood dishes
Elective
SITHCCC041*
Produce cakes, pastries and breads
Elective
SITHPAT016*
Produce desserts
Elective
SITHCCC042*
Prepare food to meet special dietary requirements
Elective
SITHKOP013*
Plan cooking operations
Elective
SITXHRM012
Monitor staff performance
Elective

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