Course Details
Everything You Need To Know About The Course
Overview of Course
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 the industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions.
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 multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming..
The latest release of the qualification and packaging rules can be found at the following link: https://training.gov.au/Training/Details/SIT60322
Targeted at International students
This training and assessment strategy for SIT60322 Advanced Diploma of Hospitality Management is targeted at international students who are:
- Seeking to pursue a career in the commercial cookery and hospitality industry
- Seeking to enter a new industry sector
- Seeking a pathway to higher-level qualifications.
Entry requirements
The entry requirements to get into this course are as below:
Age requirements
International students must be 18 years of age or above at the time of their course commencement at Kings Institute of Vocational Studies .
Academic requirements
To enter this qualification, applicants should have successfully completed Australian equivalent of Year 12 or higher.
English language requirements for international students:
International students must demonstrate English language proficiency with minimum score of:
- IELTS overall band of 5.5 (Academic), or
- PTE (Pearson Test of English) 36; or equivalent.
The test must have been taken no more than two years before you apply for Sydney Metro College courses.
Alternatively, students can provide 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, or
- within two years of their application, they have successfully completed a foundation course or a senior secondary certificate of education or a substantial part of a Certificate III or higher level qualification from the Australian Qualifications Framework in Australia, or
- Successful completion of an English Placement Test
You are also required to take out Overseas Health Insurance Cover before arriving in Australia. Kings Institute of Vocational Studies provides details of OSHC providers in the International Student Handbook. You can approach any of these providers to find out costs and organise your cover.
Additional costs associated with living in Australia are outlined in the International Student Handbook. You should carefully review these costs in relation to budgeting. Further information can be found at https://www.studyinaustralia. gov.au/english/live-in-australia/living-costs.
Units of Competency
Units of Competency are as given below:
| Units of Competency | ||||||
| Unit Code | Unit Title | C/E | Classroom training/ assessment |
Practical Training/ assessment |
Work Placement | Guided Self- study hours |
| BSBFIN601 | Manage organisational finances | C | 60 | 15 | ||
| BSBOPS601 | Develop and implement business plans | C | 80 | 20 | ||
| SITXCCS016 | Develop and manage quality customer service practices | C | 60 | 15 | ||
| SITXFIN009 | Manage finances within a budget | C | 80 | 20 | ||
| SITXFIN010 | Prepare and monitor budgets | C | 80 | 20 | ||
| SITXFIN011 | Manage physical assets | C | 60 | 15 | ||
| SITXGLC002 | Identify and manage legal risks and comply with law | C | 60 | 15 | ||
| SITXHRM009 | Lead and manage people | C | 60 | 15 | ||
| SITXHRM010 | Recruit, select and induct staff | C | 60 | 15 | ||
| SITXHRM012 | Monitor staff performance | C | 40 | 10 | ||
| SITXMGT004 | Monitor work operations | C | 52 | 15 | ||
| SITXMGT005 | Establish and conduct business relationships | C | 60 | 15 | ||
| SITXMPR014 | Develop and implement marketing strategies | C | 60 | 15 | ||
| SITXWHS008 | Establish and maintain a work health and safety system | C | 40 | 10 | ||
| BSBCMM411 | Make a presentation | E | 20 | 5 | ||
| BSBOPS502 | Manage business operational plans | E | 60 | 15 | ||
| BSBSUS511 | Develop workplace policies and procedures for sustainability | E | 40 | 10 | ||
| BSBTEC301 | Design and produce business documents | E | 40 | 10 | ||
| SITHCCC023* | Use food preparation equipment | E | 20 | 12 | 8 | |
| SITHCCC027* | Prepare dishes using basic methods of cookery | E | 24 | 12 | 8 | |
| SITHCCC028* | Prepare appetisers and salads | E | 20 | 12 | 8 | |
| SITHCCC029* | Prepare stocks, sauces and soups | E | 20 | 12 | 8 | |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | E | 20 | 12 | 8 | |
| SITHCCC035* | Prepare poultry dishes | E | 20 | 12 | 8 | |
| SITHCCC036* | Prepare meat dishes | E | 20 | 12 | 8 | |
| SITHCCC037* | Prepare seafood dishes | E | 20 | 12 | 8 | |
| SITHCCC042* | Prepare food to meet special dietary requirements | E | 20 | 12 | 8 | |
| SITHKOP013* | Plan cooking operations | E | 12 | 48 | 5 | |
| SITXCCS014 | Provide service to customers | E | 20 | 5 | ||
| SITXCCS015 | Enhance customer service experiences | E | 60 | 15 | ||
| SITXCOM010 | Manage conflict | E | 60 | 15 | ||
| SITXFSA005 | Use hygienic practices for food safety | E | 28 | 8 | 8 | |
| SITXHRM008 | Roster staff | E | 60 | 15 | ||
| Total | 1436 | 116 | 48 | 390 | ||
| Total Structured hours | 1600 | |||||
| Total Guided Self Study hours | 390 | |||||
| Total Volume of Learning | 1990 | |||||
Course Duration
This course is delivered over a total of 104 weeks that includes:
- 80 weeks of scheduled structured face to face delivery (8 terms of 10 weeks each) including o 78 Weeks training and assessment o 2 weeks of work placement (192 hours)
- Up to 24 weeks of terms breaks and public holidays in between. Holiday weeks and breaks may vary depending upon the intake date but the volume of learning will remain the same.
Fee and Charges
The costs for this course are as follows:
| Course fees | Non-tuition fees |
|---|---|
| Tuition fees: AUD $19,500 | May apply and can be found in our International Student Handbook on our website at kivs.edu.au |
| Enrolment fee: AUD $200 | |
| Material fee: AUD $1,500 |
A detailed payment plan and payment arrangements are provided in the Offer Letter and Student Agreement.
You must pay all of your course fees and on time. Non-payment of fees may result in cancellation of enrolment.
Pathways Information
This training and assessment strategy for SIT60322 Advanced Diploma of Hospitality Management is targeted at international students who are:
- Seeking to pursue a career in commercial cookery and hospitality industry
- Seeking to enter a new industry sector
- Seeking a pathway to higher-level qualifications.
Course Credit
You can apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer or recognition of prior learning) as per the information included in our International Student Handbook, which is available at www.kivs.edu.au.
If you are granted course credit, this will affect your course fees as well as the duration of your course. We will advise you in writing of changes to fees or course duration as a result of the credit.
You will also be issued with a new Confirmation of Enrolment. For any questions about course credit, contact us at the details shown below.
Talk with us
Feel free to send us a message and we’ll get back to you as soon as possible.
Student Testimonials & Stories
The training and teaching I received throughout my course was excellent. I was very satisfied with the staff’s accommodating nature and the ease of handling everything.
