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RTO ID 45203 | CRICOS Provider Code 03620C
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Student personal details

USI
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Student personal details

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Student personal details

Has the student disability requiring assistance in the learning environment? If no leave blank

If other then specify:
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Background details

Where is the student applying from ?

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Background details

Agency Name
Agency counselor's name
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Background details

Highest qualification achieved

Please list any courses which will be used to assess your eligibility for your course of study. Please attach certified copies of full academic transcripts:

Course Name
Level of qualification (eg Bachelor, Master, etc)
Name of institution
Year Completed
Course Name
Level of qualification (eg Bachelor, Master, etc)
Name of institution
Year Completed
Course Name
Level of qualification (eg Bachelor, Master, etc)
Name of institution
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Background details

Note: Certified copies of all relevant academic certificates and transcripts must be in English and attached. The certified copy must be stamped and signed by a Justice of the Peace or a notary.

Has the student completed a formal English language test such as IELTS in the last two years ? If yes complete below.

Name of Test
Score
English Test Date
Year Completed

Has the student studied an accredited English language course in Australia? If yes please complete below.

ELICOS Provider name
Course
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Would you like SCCM to organise your OSHC?

Would you like SCCM to organise your OSHC for you family as well?

Provide the details of Members who you want to include in your cover as below

Person 1

Family Name
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Person 2 (Only if you are applying OSHC for your dependent)

Family Name
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Background details

Of the following categories, which BEST describes your current employment status? (Tick ONE box only)

For casual, seasonal, contract and sift work, use the current number of hour worked per week to determine whether full time (35 hours or more per week) or part-time employed (less than 35 hours per week).

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Background details

Which of the following categories best desribes the main reason you are undertaking this course

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Courses details

Accounting
Advanced Diploma of Accounting
Diploma of Accounting
Certificate IV in Accounting and Bookkeeping
Certificate IV of Accounting and Bookkeeping (Superseded)
Diploma of Accounting (Superseded)
Advanced Diploma of Accounting (Superseded)
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 III in Commercial Cookery
Certificate III in Baking
Certificate IV in Commercial Cookery (Superseded)
Certificate IV In Patisserie
Diploma of Hospitality Management (Superseded)
Advanced Diploma of Hospitality Management (Superseded)
Certificate IV in Information Technology
Diploma of Information Technology
Advanced Diploma of Information Technology
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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Courses details

Selected courses

Accounting

Which campus would you like to attend?

-- Select campus location --

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Summary

Applicant USI No. created on: 2022-09-29 15:00:51 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:

  • Issuing statements of attainment or qualification and populating authenticated VET transcripts.
  • facilitating statistics and research relating to education, including surveys.
  • understanding how the VET market operates, for policy, workforce planning and consumer information; and
  • administering VET, including programme administration, regulation, monitoring and evaluation.

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)

DECLARATION

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.

  1. I have read, understood and consent to the Terms and Conditions of Enrolment, the Fees Payment, terms of payment and Refund Procedures at Sydney City College of Management as available on website
  2. I consent to DHA providing Sydney City College of Management with any information about my visa status from the time of my application to the time of my departure from Australia
  3. I understand that this agreement and the availability of complaints and appeals processes do not remove the right of the student to take action under Australia’s consumer protection laws.
  4. I declare that the information I have provided to the best of my knowledge is true and correct. I understand that any changes to my study plan may be considered detrimental.
  5. I agree to allow any photographs, testimonials and videos taken of me, to be used by Salford College for advertising or promotional purpose. I declare that the information provided by me on this form is true and correct, and I understand that this information will be treated as private and confidential and will not be divulged without my written consent, except where Sydney City College of Management is legally obliged to do so. I consent to the collection, use and disclosure of my personal information in accordance with the Privacy Notice above.

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Advanced Diploma of Hospitality Management

How to Apply

Course Code :

SIT60322
CRICOS Code :
110441D

Study Mode:

14 Hours Face to Face and 6 Hours Online

Study Duration:

104 weeks (80 Academic weeks + 24 Weeks Holidays)

Fees Information:

Tuition Fees: 24,000
Enrollment Fee: 250
Material Fee: 1000

*Student material fees does not include the cost of work book. Student can purchase/ order student work book from SCCM reception if required with additional cost.

Delivery Location:

Level 2, 17-21 Macquarie St Parramatta NSW 2150

Level 1, 303 Pitt St, Sydney 2000, NSW

9 Searcy St, Darwin City, NT, 0800

Level 8 50 Grenfell St, ADELAIDE, South Australia 5000

This qualification 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 significant autonomy and are responsible for making strategic business management decisions.

Outcome

Requirement

Assessment Method

Recognition of Prior Learning (RPL)

Credit

Pathways

Units of competency

SITXHRM010
Recruit, select and induct staff
Elective
SITXHRM008
Roster staff
Core
SITXCOM010
Manage conflict
Core
SITXHRM009
Lead and manage people
Core
SITXFIN009
Manage finances within a budget
Core
HLTAID011
Provide First Aid
Elective
SITXWHS006
Identify hazards, assess and control safety risks
Elective
SITXFSA005
Use hygienic practices for food safety
Core
SITHCCC023*
Use food preparation equipment
Core
SITHCCC027*
Prepare dishes using basic methods of cookery
Core
SITHCCC029*
Prepare stocks, sauces and soups
Core
SITHCCC035*
Prepare poultry dishes
Core
SITHCCC036*
Prepare meat dishes
Core
SITHCCC037*
Prepare seafood dishes
Core
SITHCCC041*
Produce cakes, pastries and breads
Core
SITHPAT016*
Produce desserts
Core
SITHCCC042*
Prepare food to meet special dietary requirements
Core
SITXMGT004
Monitor work operations
Core
SITHKOP013*
Plan cooking operations
Core
SITXMGT005
Establish and conduct business relationships
Core
SITXCCS016
Develop and manage quality customer service practices
Core
SITXFIN010
Prepare and monitor budgets
Core
SITXGLC002
Identify and manage legal risks and comply with law
Core
SITXHRM012
Monitor staff performance
Core
BSBFIN601
Manage organisational finances
Core
BSBOPS601
Develop and implement business plans
Core
SITXWHS008
Establish and maintain a work health and safety system
Core
SITXFIN011
Manage physical assets
Core
SITXCCS010
Provide visitor information
Elective
SITXCCS012
Provide lost and found services
Elective
BSBCMM411
Make presentations
Elective
BSBOPS502
Manage business operational plans
Elective
SITXMPR014
Develop and implement marketing strategies
Core

How to Apply

Course Code :

SIT60322
CRICOS Code :
110441D

Study Mode:

14 Hours Face to Face and 6 Hours Online

Study Duration:

104 weeks (80 Academic weeks + 24 Weeks Holidays)

Fees Information:

Tuition Fees: 24,000
Enrollment Fee: 250
Material Fee: 1000

*Student material fees does not include the cost of work book. Student can purchase/ order student work book from SCCM reception if required with additional cost.

Delivery Location:

Level 2, 17-21 Macquarie St Parramatta NSW 2150

Level 1, 303 Pitt St, Sydney 2000, NSW

9 Searcy St, Darwin City, NT, 0800

Level 8 50 Grenfell St, ADELAIDE, South Australia 5000

Overview Course Outcome Requirement Assessment Method Recognition of Prior Learning Credit Transfer Pathways Unit of competency Download brochure Apply Now

Overview

This qualification 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 significant autonomy and are responsible for making strategic business management decisions.

Course Outcome

This qualification 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. This qualification allows for multi-skilling 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.

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

Requirement

  • Year 12 (HSC)
  • Age- 18 Years or Above
  • Academic IELTS 5.5 overall, no less than 5.0 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 Method

Assessments may include short written knowledge tests, discussions and oral communication demonstrations, case study exercises, written reports, web-based research and reports, final projects, and final written exams. 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. 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 for more information.

Credit Transfer

If a Student has an Australian VET qualification and the units match exactly with the units delivered, the Student will be granted a Direct Credit Transfer. Marketing and student services staff will manage this process following 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

Potential employment options are in Hospitality roles.

Students who complete this course may wish to continue their education into higher education.

Units of competency

SITXHRM010
Recruit, select and induct staff
Elective
SITXHRM008
Roster staff
Core
SITXCOM010
Manage conflict
Core
SITXHRM009
Lead and manage people
Core
SITXFIN009
Manage finances within a budget
Core
HLTAID011
Provide First Aid
Elective
SITXWHS006
Identify hazards, assess and control safety risks
Elective
SITXFSA005
Use hygienic practices for food safety
Core
SITHCCC023*
Use food preparation equipment
Core
SITHCCC027*
Prepare dishes using basic methods of cookery
Core
SITHCCC029*
Prepare stocks, sauces and soups
Core
SITHCCC035*
Prepare poultry dishes
Core
SITHCCC036*
Prepare meat dishes
Core
SITHCCC037*
Prepare seafood dishes
Core
SITHCCC041*
Produce cakes, pastries and breads
Core
SITHPAT016*
Produce desserts
Core
SITHCCC042*
Prepare food to meet special dietary requirements
Core
SITXMGT004
Monitor work operations
Core
SITHKOP013*
Plan cooking operations
Core
SITXMGT005
Establish and conduct business relationships
Core
SITXCCS016
Develop and manage quality customer service practices
Core
SITXFIN010
Prepare and monitor budgets
Core
SITXGLC002
Identify and manage legal risks and comply with law
Core
SITXHRM012
Monitor staff performance
Core
BSBFIN601
Manage organisational finances
Core
BSBOPS601
Develop and implement business plans
Core
SITXWHS008
Establish and maintain a work health and safety system
Core
SITXFIN011
Manage physical assets
Core
SITXCCS010
Provide visitor information
Elective
SITXCCS012
Provide lost and found services
Elective
BSBCMM411
Make presentations
Elective
BSBOPS502
Manage business operational plans
Elective
SITXMPR014
Develop and implement marketing strategies
Core

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