Course Code: SIT50416 CRICOS Code: 099224K
This 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.
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 specialisation in accommodation services, cookery, food and beverage and gaming.
Course Duration: 78 weeks
Course Fee: AUD $20,000
Enrolment Fee: AUD $350
Over and above the course fee:
Student will need to pay other charges including OSHC Single/ couple/ family: please refer https://www.nib.com.au/overseas-students , https://allianzassistancehealth.com.au/en/student-visa-oshc/; Bank Charges: 2.5% surcharge on Credit card payments; Charges for Late Fee Payment: 7 days= $200; 14 days= $400; Second course enrolment fee: AUD 350 (payable at the beginning of the second course); Repeat Unit Fee: AUD 300 per Unit; Re-issue of Student ID card: AUD 10 and Re-issue of any Academic Transcript AUD $100.
NOTE: Course FEE is inclusive of Tuition fee, Material fee, Enrolment fee and first issue of identity card and any Academic Transcript (Certificate, Diploma). Material Fee varies from course to course depending upon the need of the course, which will be detailed in your offer letter. Alternatively, you may speak to a friendly staff on 1300 887 361; +61286685676 for further confirmation.
The following are the Admission requirements of Lead college:
- Applicants must be minimum 18 years of age.
- Successful completion of Australian equivalent Year 12.
- To have the International English Language Testing System (IELTS) score 5.5 with a score not lower than 5.0 in each module for all Certificate III, Certificate IV and Diploma level programs, or AQF Certificate III or equivalent level qualifications or TOEFL 46 / PTE ACADEMIC 42 / CAE 47 / OET PASS / TOEFL PBT 527 or equivalent.
- Must complete an LLN Assessment – diagnostic process to identify if prospective student required LLN Support.
This program is delivered using blended learning study program that combines digital learning technologies with traditional classroom methods coupled with access to a kitchen for practical components of the course. In addition, students will also be required to under- take a practical placement in a workplace environment under supervision to ensure the student can perform the work as expressed in each unit of competency. Each unit is delivered and assessed as a standalone unit in a combination of face to face theory and demonstration sessions in the classroom, online activity and supported by practical within the kitchen environment prior to undertaking the work placement component of the course.
You will be assessed in the classroom and workplace. Assessments include written questions, demonstration of tasks/techniques, group activities, in class activities, written work, role play, presentation, work based project, and research projects and workplace evidence/observation.
Students will need to successfully complete all units in this course to receive certificate of SIT50416 Diploma of Hospitality Management. Learners who partially complete the qualification will receive a Statement of Attainment for the units they are deemed competent.
It is mandatory to complete work placement hours to be eligible for attainment of this qualification.
This qualification enables the student to seek employment in the following job roles:
Banquet of Functions Manager, Bar Manager, Café Manager, Chef De Cuisine, Club Manager, Executive Housekeeper, Kitchen Manager, Restaurant Manager, Unit Manager Catering Operations.
All students need to complete their work placement which is an essential component of this qualification to consolidate the student’s knowledge within the education and care service.
All students are required to complete 200 hours work placement. Lead College help students find placements.
RECOGNITION OF PRIOR LEARNING RPL/ CREDIT TRANSFER
Lead College recognises qualifications issued by other RTOs. Lead College will accept and mutually recognise the qualifications and Statements of Attainment awarded by any other registered training organisation unless precluded by licensing requirements. We can also grant you Credit Transfer for subjects or units you have completed where equivalence can be established between the unit in your course, and the subject or unit you have completed.
Recognition of Prior Learning (RPL) is a process where skills and knowledge that you have gained through work and life experience and other unrecognised training can be formally recognised.
During the entry process and interview stage Lead College will discuss with you the process and options for RPL. Suitability is often determined on how much experience you have in a certain area, your work history and previous training. If RPL is determined as a possibility for you, you will be provided with a kit that will guide you in working through each unit to determine relevant skills and experience and identify whether you would be able to provide the required evidence.
UNIQUE STUDENT IDENTIFIER (USI) REQUIREMENT
USI is needed for all students studying with Lead College. From 1 January 2015 for undertaking Nationally Recognised Training delivered by a Registered Training Organisation the student/s will need to have a Unique Student Identifier (USI). The USI is available online and at no cost to the student. This USI will stay with the student for life and be recorded with any nationally recognised VET course that is completed. Please see the official USI website https://www.usi.gov.au/ The student after enrolment is required to create USI (Unique Student Identifier) or allow Lead College to create an USI on their behalf.
Student Support Welfare and Guidance Services
Relevant resources are available at Lead College to ensure that the students settle in well, smoothly transit life in new places and achieve the required level of competency in all accredited courses. Our staff assists in how to seek help with local welfare and guidance services.
Orientation to assist students is provided by LEAD College as an age and culturally appropriate program. Please refer Pre-enrolment Information Pack at www.leadcollege.edu.au Students will be permitted to attend classes only after they have attended and completed the orientation session for the enrolled course/s.
After completing SIT50416 Diploma of Hospitality Management, students may progress a Bachelor of Hotel Management at University of their choice.
|Core Units – 13|
|BSBDIV501||Manage diversity in the workplace|
|BSBMGT517||Manage operational plan|
|SITXCCS007||Enhance customer service experiences|
|SITXCCS008||Develop and manage quality customer service practices|
|SITXFIN003||Manage finances within a budget|
|SITXFIN004||Prepare and monitor budgets|
|SITXGLC001||Research and comply with regulatory requirements|
|SITXHRM003||Lead and manage people|
|SITXMGT001||Monitor work operations|
|SITXMGT002||Establish and conduct business relationships|
|SITXWHS003||Implement and monitor work health and safety practices|
|Electives – 15|
|SITXFSA001||Use hygienic practices for food safety|
|SITXFSA002||Participate in safe food handling practices|
|SITHCCC001||Use food preparation equipment|
|SITHCCC005||Prepare dishes using basic methods of cookery|
|SITHCCC006||Prepare appetisers and salads|
|SITHCCC007||Prepare stocks, sauces and soups|
|SITHCCC008||Prepare vegetable, fruit, egg and farinaceous dishes|
|SITHCCC012||Prepare poultry dishes|
|SITHCCC013||Prepare seafood dishes|
|SITHCCC014||Prepare meat dishes|
|SITHCCC018||Prepare food to meet special dietary requirements|
|SITHCCC019||Produce cakes, pastries and breads|
|SITHKOP004||Develop menus for special dietary requirements|
|SITHCCC020||Work effectively as a cook|