Diploma of Hospitality Management (SIT50422)
Diploma of Hospitality Management CRICOS Course Code: 114130J
Hospitality management involves overseeing operations and ensuring guest satisfaction in the hospitality industry, spanning hotels, restaurants, events, and more. It’s about delivering exceptional service and efficiency in diverse settings.
Applying to Times International College
Detail About How To Apply
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. 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 or Territory legislation, Australian standards and industry codes of practice.
Comprehensive education services academic excellence and personal growth.
Serves as an international hub for global collaboration for academic enrichment.
After obtaining the Diploma of Hospitality Management, individuals can advance to the SIT60322 - Advanced Diploma of Hospitality Management qualification.
To provide a progressive learning environment.
Things To Know First
As a registered training organisation (RTO), the Institute operates within the Vocational Education and Training Quality Framework (VETQF) and the Australian Qualifications Framework (AQF) delivering nationally
- Complete and current policies
- Procedures and fees
- Eligibility and documentation
- Accommodation
The Application Process
1
PATHWAYS
Learners who successfully complete this qualification may progress into further studies such as:
Advanced Diploma of Hospitality Management
2
DURATION
24 weeks of delivery is inclusive of 4 weeks holiday breaks.
(Classroom sessions of 20 hours per week.)
3
TYPE OF STUDY
Times International College seamlessly integrates online and offline learning, fostering a dynamic blended classroom environment for holistic education.
4
ASSESSMENT
Assessment methods may include:
Stimulated Practical Assessments
Written Assignments
5
Payment of Fees
The payment of fees includes course fees amounting to $4000 application fees of $250 and various charges such as deferment fee, RPL fees per unit, and certificate re-issue fees. Additional costs may apply for services such as airport pick-up and student photocopying.
| Unit Code | Description |
|---|---|
| SITXCCS015 | Enhance customer service experiences |
| SITXCCS016 | Develop and manage quality customer service practices |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFIN010 | Prepare and monitor budgets |
| SITXGLC002 | Research and comply with regulatory requirements |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXMGT004 | Monitor work operations |
| SITXMGT005 | Establish and conduct business relationships |
| SITXWHS007 | Implement and monitor work health and safety practices |
| Unit Code | Description |
|---|---|
| SITXFSA005 | Use hygienic practices for food safety |
| SITHCCC043 | Work effectively as a cook |
| SITHCCC023* | Use food preparation equipment |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC030 | Prepare vegetable, fruit, egg, and farinaceous dishes |
| SITHCCC031 | Prepare vegetarian & vegan dishes |
| SITHCCC035* | Prepare poultry dishes |
| SITHCCC036 | Prepare meat dishes |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC038 | Produce and serve food for buffets |
| SITHCCC040 | Prepare and serve cheese |
| BSBCMM411 | Make presentations |
| SITHKOP013* | Plan cooking operations |
| SITXFSA006 | Participate in safe food handling practices |
| SITXINV006 | Receive, store, and maintain stock |
Minimum age of 18 years and above
Satisfactory completion of the equivalent of Australian Year 11 or higher. An English proficiency score is required as follows:
| IELTS (General or Academic) overall | PTE Academic | TOEFL PB | TOEFL IBT | CAE Scale | ELICOS (General English) |
|---|---|---|---|---|---|
| 6.0 | 51-57 | 546 | 60-78 | 169 | n/a |
Note: Results older than two years are not acceptable. (for offshore applicants)
OR
- Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States.
- Evidence that, within two years of their application date, they have successfully completed in Australia a foundation course or a senior secondary certificate of education or successfully completed substantial components (50% or more units according to the training package) Certificate II or higher level qualification, from the Australian Qualifications Framework on a student visa.
- Applicants originating from students visa assessment levels 1 and 2 countries without the required IELTS or equivalent score must undertake the Language, Literacy and Numeracy (LLN) test. For further information on student visa assessment levels visit Department of Home Affairs’ website at www.homeaffairs.gov.au.
Complete the Language, Literacy and Numeracy (LLN) test prior to the commencement of the course.
Onshore International Students
Complete the Pre-Training Review which aims to identify training needs through questions on previous education or training, relevance of the courses to learner and relevant experience.
Offshore International Students
Complete the Pre-Training Review which aims to identify training needs through questions on previous education or training, relevance of the courses to learner and relevant experience. This will be conducted either via video call (e.g. Skype) or phone call to the prospective learner.
Other Conditions
Students required to invest on average 4 hours a week of guided learning during the training weeks and does not include the term breaks.
| Description | Fee |
|---|---|
| Course Fees | $6000 |
| Deferment Fee | $100 |
| Application Fees | $300 |
| RPL Fees (per unit) | $150 |
| Certificate Re-issue Fees | $50 |
| Material Fees | $1500 |
| Change of CoE | $100 |
| Unit Repeat cost | $350 |
| Re-assessment | $350 |
| Replacement Student ID | $15 |
| Credit Transfer | $0 |
| Student Photocopying (per page) | $0 |
| Airport pick-up | $100 |
Note: Please refer student handbook and refund policy for further information
