SIT60322 Cao đẳng Quản trị khách sạn - Pegasus International College

HOSPITALITY STREAM

1. INTRODUCTION

The SIT60322 Advanced Diploma of Hospitality Management, reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialized 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.

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 specialization in accommodation services, cookery, food and beverage and gaming.

At present, there are no occupational licensing, specific legislative or certification requirements which applies to this qualification.

This course is delivered by Pegasus International College (PIC), Vietnam through a partnership agreement with KW Education Pty Ltd trading as Pegasus UniCollege RTO 31984, (PUC). It is delivered and assessed entirely in English, with most units having online support.

TGA Link: https://training.gov.au/Training/Details/SIT60322

Stream	Qualification	Duration	Advantages
Hospitality	SIT60322 Advanced Diploma of Hospitality Management	24 months from September or March	Language of delivery: wholly delivered in English Australian National Qualification, recognized globally Modern education environment with international standards Practical work accounts for 70% of the course program Job placement upon graduation is guaranteed for the successful students

2. COURSE OUTLINE

Delivery Period	24 months from September or March, including internship, public holidays and term breaks
Suitable for	Individuals with minimal work experience but would like to develop their skills and knowledge to enhance their employment opportunities and/or would like to further their study in the Hospitality and Tourism Management areas;
	Individuals who may possess meaningful experience in a range of hospitality areas but seek to further develop their skills across a wide range of Hospitality Management functions.
	This qualification is suited to the needs of individuals who possess sound theoretical hospitality skills and knowledge and would like to further develop their skills and knowledge in order to create further educational or employment opportunities.
Entry	This course is open to Individuals from Vietnam or from other countries, who demonstrate an English proficiency level of CEFR B2 [IELTS 5.0 or equivalent], are at least 18 years of age and have satisfactorily completed Year 12 or equivalent; or to students, who have completed SIT30722 Certificate III in Hospitality. Students entering the SIT60322 Advanced Diploma of Hospitality Management, who have satisfactorily completed the SIT30722 Certificate III in Hospitality will receive credit transfer for studies undertaken and can complete the SIT60322 Advanced Diploma of Hospitality Management with 12 months of further study.
	All applicants will be interviewed as part of the entry procedure.
Work opportunities	The SIT60322 Advanced Diploma of Hospitality Management, covers the skills and knowledge required to engage and manage the work of others or to add value to or review management practices. The role may be in any industry or organisational setting. This qualification also reflects the role of individuals with significant expertise in either specialised or broad areas of skills and knowledge and who are seeking further developed expertise across a range of hospitality functions.
	Possible job titles relevant to this qualification include café owner or manager, club secretary or manager, executive housekeeper, food and beverage manager, motel owner or manager, rooms division manager, Business owner or Manager.
Total training hours	1978 hours comprised of 998 classroom hours (18-20 hours per week of lectures, tutorials, practical and simulated sessions) and 980 hours self-study [revision of in-class materials, additional study, and research] and an Internship of at least 12 weeks
Class size	Classes size is limited to about 20 students
Internship	The internship at a 4 or 5 star rated hotel or resort is undertaken towards the end of the course and is an integral part of the qualification. Interns may be paid but is not guaranteed. The College will match the most suitable internship against the results, skills and interests of the student. Overseas internships may be possible but not guaranteed. Visa conditions apply.
Scholarships	Scholarships are available for suitable candidates. Prospective students seeking a scholarship should make a separate application for consideration. Scholarships are determined on merit and/or financial need. All scholarship applicants will be interviewed.
Fees	Please consult with Student Services for fees and instalments. College uniform [including vest and jacket] are additional as are text books [where required] and personal stationery.
Further study pathway	The SIT60322 Advanced Diploma of Hospitality Management can be followed with a top-up degree – the Bachelor of Hospitality Management [or an equivalent degree such as Bachelor of Business] – this can be undertaken with a Pegasus university partner or college partner or other international university. The duration of this further study may be up to 2 years, depending on the university and/or country. Unless Pegasus has a specific articulation or credit transfer arrangement with the partner, application to study may be based on merit.

3. UNITS OF STUDY

To graduate with the SIT60322 Advanced Diploma of Hospitality Management [Hospitality stream], a minimum of 33 units must be completed [14 core units, plus 19 elective units]. At the time of publication, the course consists of a total of 33 units. Please be advised that Pegasus reserves the right to offer different units due to operational circumstances.

BSBFIN601	Manage organisational finances
BSBOPS601	Develop and implement business plans
SITXCCS016	Develop and manage quality customer service practices
SITXFIN009	Manage finances within a budget
SITXFIN010	Prepare and monitor budgets
SITXFIN011	Manage physical assets
SITXGLC002	Identify and manage legal risks and comply with law
SITXHRM009	Lead and manage people
SITXHRM010	Recruit, select and induct staff
SITXHRM012	Monitor staff performance
SITXMGT004	Monitor work operations
SITXMGT005	Establish and conduct business relationships
SITXMPR014	Develop and implement marketing strategies
SITXWHS008	Establish and maintain a work health and safety system
SITHFAB021	Provide responsible service of alcohol
SITHIND006	Source and use information on the hospitality industry
SITHIND008	Work effectively in hospitality service
SITXCCS014	Provide service to customers
SITXCOM007	Show social and cultural sensitivity
SITXFIN007	Process financial transactions
SITXFSA005	Use hygienic practices for food safety
SITXHRM007	Coach others in job skills
SITXWHS005	Participate in safe work practices
SITHFAB022	Clean and tidy bar areas
SITHFAB023	Operate a bar
SITHFAB025	Prepare and serve espresso coffee
SITHFAB024	Prepare and serve non-alcoholic beverages
SITHFAB030	Prepare and serve cocktails
SITHFAB031	Provide advice on beers, spirits and liqueurs
SITHFAB027	Serve food and beverage
SITHFAB036	Provide advice on food
BSBTWK201	Work effectively with others
SITHFAB037	Provide advice on food and beverage matching

COOKERY STREAM

1. INTRODUCTION

At present, there are no occupational licensing, specific legislative or certification requirements which applies to this qualification.

TGA Link: https://training.gov.au/Training/Details/SIT60322

Stream	Qualification	Duration	Advantages
Commercial Cookery	SIT60322 Advanced Diploma of Hospitality Management	24 months from September or March	Language of delivery: wholly delivered in English Australian National Qualification, recognized globally Modern education environment with international standards Practical work accounts for 70% of the course program Job placement upon graduation is guaranteed for the successful students

2. COURSE OUTLINE

Delivery Period	24 months from September or March, including internship, public holidays and term breaks
Suitable for	Individuals with minimal work experience but would like to develop their skills and knowledge to enhance their employment opportunities and/or would like to further their study in the Hospitality and Tourism Management areas;
	Individuals who may possess meaningful experience in a range of hospitality areas but seek to further develop their skills across a wide range of Hospitality Management functions.
	This qualification is suited to the needs of individuals who possess sound theoretical hospitality skills and knowledge and would like to further develop their skills and knowledge in order to create further educational or employment opportunities.
Entry	This course is open to Individuals from Vietnam or from other countries, who demonstrate an English proficiency level of CEFR B2 [IELTS 5.0 or equivalent], are at least 18 years of age and have satisfactorily completed Year 12 or equivalent; or to students, who have completed SIT30821 Certificate III in Commercial Cookery. Students entering the SIT60322 Advanced Diploma of Hospitality Management, who have satisfactorily completed the SIT30821 Certificate III in Commercial Cookery will receive credit transfer for studies undertaken and can complete the SIT60322 Advanced Diploma of Hospitality Management with 12 months of further study.
	All applicants will be interviewed as part of the entry procedure.
Work opportunities	The SIT60322 Advanced Diploma of Hospitality Management, covers the skills and knowledge required to engage and manage the work of others or to add value to or review management practices. The role may be in any industry or organisational setting. This qualification also reflects the role of individuals with significant expertise in either specialised or broad areas of skills and knowledge and who are seeking further developed expertise across a range of hospitality functions.
	Possible job titles relevant to this qualification include café owner or manager, executive chef, executive sous chef, head chef, Business owner or Manager.
Total training hours	2297 hours comprised of 1215 classroom hours (18-20 hours per week of lectures, tutorials, practical and simulated sessions) and 1082 hours self-study [revision of in-class materials, additional study and research] and an Internship of at least 12 weeks
Class size	Classes size is limited to about 20 students.
Internship	The internship at a 4 or 5 star rated hotel or resort is undertaken towards the end of the course and is an integral part of the qualification. Interns may be paid but is not guaranteed. The College will match the most suitable internship against the results, skills and interests of the student. Overseas internships may be possible but not guaranteed. Visa conditions apply.
Scholarships	Scholarships are available for suitable candidates. Prospective students seeking a scholarship should make a separate application for consideration. Scholarships are determined on merit and/or financial need. All scholarship applicants will be interviewed.
Fees	Please consult with Student Services for fees and instalments. College uniform [including chef’s jacket, trousers, and footwear] are additional as are text books [where required] and personal stationery.
Further study pathway	The SIT60316 Advanced Diploma of Hospitality Management can be followed with a top-up degree – the Bachelor of Hospitality Management [or an equivalent degree such as Bachelor of Business] – this can be undertaken with a Pegasus university partner or college partner or other international university. The duration of this further study may be up to 2 years, depending on the university and/or country. Unless Pegasus has a specific articulation or credit transfer arrangement with the partner, application to study may be based on merit.

3. UNITS OF STUDY

BSBFIN601	Manage organisational finances
BSBOPS601	Develop and implement business plans
SITXCCS016	Develop and manage quality customer service practices
SITXFIN009	Manage finances within a budget
SITXFIN010	Prepare and monitor budgets
SITXFIN011	Manage physical assets
SITXGLC002	Identify and manage legal risks and comply with law
SITXHRM009	Lead and manage people
SITXHRM010	Recruit, select and induct staff
SITXHRM012	Monitor staff performance
SITXMGT004	Monitor work operations
SITXMGT005	Establish and conduct business relationships
SITXMPR014	Develop and implement marketing strategies
SITXWHS008	Establish and maintain a work health and safety system
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	Process vegetables, fruit, eggs, and farinaceous dishes
SITHFAB025	Prepare and serve espresso coffee
SITHCCC035	Prepare poultry dishes
SITHCCC036	Prepare meat dishes
SITHCCC037	Prepare seafood dishes
SITHCCC041	Produce cakes, pastries and breads
SITHCCC042	Prepare foods to meet dietary requirements
SITHCCC043	Work effectively as a cook
SITHKOP009	Clean kitchen premises and equipment
SITHKOP010	Plan and cost recipes
SITHPAT016	Produce desserts
SITXFSA005	Use hygienic practices for food safety
SITXFSA006	Participate in safe food handling practices
SITXHRM007	Coach others in job skills
SITXINV006	Receive, store and maintain stock
SITXWHS005	Participate in safe work practices