NTIS CODE: SIT50307 Diploma of Hospitality in conjunction with SIT30807 Certificate III in Hospitality (Commercial Cookery)    CRICOS Course Codes: 068703G and 068702G

Course

This is a 2 year programme and provides real workplace skills at an operational and supervisory level. International students are required to undertake full-time course work with at least 20 hours/week of classroom attendance. Australian students may choose either a full-time or part-time course.

Vocational Outcomes

At the completion of this course you will have the skills and qualifications needed to manage a small restaurant, organise small commercial catering operations, work as a qualified chef in restaurants, cafes, clubs, hotels, pubs, event caterers, airlines or hospitals.

Target Group

This course is targeted at people who have a desire to become a qualified chef, and who wish to proceed to a supervisory/management role, within the hospitality industry, or continue with Hospitality studies to a more advanced level. Individuals who are proficient in the English language to upper intermediate level, and who have completed studies to at least year 12 (or equivalent) level and/or have Hospitality/Commercial Cookery Industry experience, preferably at a supervisory level.

Entry Requirements

Candidates for Diploma Programs need to have completed the Higher School Certificate (HSC) or its equivalent. Students coming from non-English speaking backgrounds need to submit the student’s academic records and evidence of proficiency in English, together with their application to the college. Successful completion of Year 12 or equivalent (if it is less, a demonstrated ability to succeed in the course) and appropriate knowledge of English are essential. The College normally requires an overall IELTS score of 5.5 or TOEFL score of 530. However, depending on the student’s country of origin, there are additional English requirements the student may need to meet to obtain a student visa. For more information please check with the Department of Immigration, and Citizenship (DIAC). The IELTS test should not have been conducted more than 24 months before date of application.

Work Placement

Certificate III in Commercial Cookery and Diploma of Hospitality courses require a total of 560 hours of Work Placement as part of the course.
This involves work experience and workplace assessment in a commercial environment and will be done at restaurants and other establishments outside the College and the training kitchens.

Employability Skills Summary

Communication:

* negotiating and liaising with a broad range of colleagues and customers on operational and service issues
* consulting with others to elicit feedback and ideas
*providing briefings to operational staff and other managers
* consulting with team members about OHS issues
* developing and maintaining workplace documentation such as operational procedures, staff-related documentation or reports

Teamwork:

* motivating and leading diverse teams
* providing support and coaching
* planning work operations to take account of team member strengths
* taking a lead role in agreeing and establishing work team goals

Problem solving:

* developing and applying a range of strategies to address both typical and unpredictable workplace problems
* responding effectively to a wide range of operational issues requiring immediate resolution
* working with colleagues to develop practical solutions
* monitoring and evaluating the effectiveness of solutions based on operational experience

Initiative and enterprise:

* generating options and ideas to address different workplace challenges
* developing ideas about ways to improve operations and services
* encouraging team members to be innovative
* using knowledge of current and emerging tourism industry and marketplace trends to inform work practices

Planning and organising:

* understanding the roles and responsibilities of leaders and managers in the context of the overall enterprise
* communicating goals
* strategies and outcomes to team members
* monitoring and evaluating plans
* procedures and systems, including timelines and resources
* actively participating in continuous improvement processes

Self-management:

* understanding the legal and compliance framework that affects those working in the hospitality industry
* maintaining general and technical knowledge to inform work practices

Learning:

* proactively maintaining and updating knowledge of hospitality industry trends and practices
* being aware of hospitality industry professional development opportunities
* supporting team members to learn Technology
* assessing, selecting and applying technologies used in the hospitalityindustry to support workplace operations and planning
* understanding the operating capacity of different technologies, including emerging technologies used to support hospitality operations
* supporting skill development required by new technologies

Accreditation

This is a nationally recognised Training Package, and the above qualification will be issued upon successful completion of the course. This course is also approved under the Australian Qualifications Framework (AQF).
 

Career Pathway (Articulation)

This course is an introduction to Hospitality Management. Students who have successfully completed this course and wish to enhance their knowledge in this area, may undertake an Advanced Diploma of Hospitality Management or a Bachelors Degree in a university.

Features of this course:

Fully equipped kitchens
Access to the Internet, computers and modern audio/visual facilities.
Small class sizes
University trained lecturers
Friendly learning environment

The student’s performance will be recorded by the teacher/trainer against the performance criteria per unit of competency. If a student does not achieve competency in an assessment activity, the teacher will discuss the results, strengths, weaknesses with the student and schedule another assessment activity, to assist the students in achieving success in all units of work.

Assessment Methods

All units are assessed by combined methods including classroom participation and interaction, interviews, presentations, role-play, exams, assignments, projects, case studies

Integration of Assessment Processes

Assessment of achievement is summative. However, summative assessments of learning outcomes may be accumulated throughout a course of study. Assessment will therefore be integrated into the course delivery and will generally take place at the completion of a unit of work.Course ProgressFor International student, you are bound by Department of Education, Employment and Workplace Relations (DEEWR) and Department of Immigration and Citizenship (DIAC)’s requirements for course progress towards completion of the course on time. Regular reviews of student’s progress are made to ensure that they are progressing in accordance with their particular course.
 

Course Progress

For International student, you are bound by Department of Education, Employment and Workplace Relations (DEEWR) and Department of Immigration and Citizenship (DIAC)’s requirements for course progress towards completion of the course on time. Regular reviews of student’s progress are made to ensure that they are progressing in accordance with their particular course. Issuing of Qualification and Statement of Attainment

At the end of the course, the College will issue an appropriate Qualification or a Statement of Attainment. This is based on the units of competency successfully completed in according to course rules.

Issuing a Qualification and Statement of Attainment

At the end of the course, the College will issue the appropriate Qualification or a Statement of Attationment. This is based on the units of competency successfully completed in according to course rules.

List of Units

NTIS Code                Unit Name
SITHCCC004A        Clean and maintain kitchen premises
SITXOHS001A        Follow health, safety and security procedures
SITXOHS002A        Follow workplace hygiene procedures
SITHCCC003A        Receive and store kitchen supplies
SITXCOM002A        Work in a socially diverse environment
HLTFA301B          Apply first aid
SITXCOM001A        Work with colleagues and customers
SITHIND001A        Develop and update hospitality industry knowledge
SITHCCC001A        Organise and prepare food
SITHCCC005A        Use basic methods of cookery
SITHCCC008A        Prepare stocks, sauces and soups
SITHCCC009A        Prepare vegetables, eggs and farinaceous dishes
SITHCCC010A        Select, prepare and cook poultry
SITHCCC013A        Prepare hot and cold desserts
SITHCCC006A        Prepare appetisers and salads
SITHCCC027A        Prepare, cook and serve food for food service (Part 1)
SITHCCC002A        Present food
SITHCCC011A        Select, prepare and cook seafood
SITHCCC012A        Select, prepare and cook meat
SITHCCC029A        Prepare foods according to dietary and cultural needs
SITHCCC014A        Prepare pastries, cakes and yeast goods
SITHCCC027A*       Prepare, cook and serve food for food service (Part 2)
SITHCCC028A**      Prepare, cook and serve food for menus** (Part 1)
SITXHRM001A        Coach others in job skills
SITXCOM003A        Deal with conflict situations
SITXFSA001A        Implement food safety procedures
SITXCCS002A        Provide quality customer service
SITHCCC016A        Develop cost effective menus
SITHCCC028A**      Prepare, cook and serve food for menus** (Part 2)
SITXINV001A        Receive and store stock
SITXINV002A        Control and order stock
SITXFIN004A        Manage finances within a budget
SITXFIN003A        Interpret financial information
SITXGLC001A        Develop and update legal knowledge required for business compliance
SITXOHS004A        Implement and monitor workplace health, safety and security procedures
SITXOHS005A        Establish and maintain an OHS system
SITXMGT002A        Develop and implement operational plans
SITXFIN005A        Prepare and monitor budgets
SITXHRM003A        Roster staff
SITXMGT001A        Monitor work operations
SITXHRM005A        Lead and manage people
SITXHRM007A        Manage workplace diversity
SITXMGT006A        Establish and conduct business relationships
SITXCCS003A        Manage quality customer service + Compulsory Practicum
 

Further Study

The College provides access to career resorces for students. Information and assistance will be provided to students by counsellors, teachers, or the Director of Studies regarding further study or employment opportunities.

Recognition of Prior Learning (RPL)

Actual duration and thus the tuition fee depend on the course requirements that the student needs to undertake.

Actual course requirements in turn depend on the relevant prior learning or experience which the student might have already acquired. Under such circumstances the student should contact the College for RPL before enrolling in the course. RPL can only be applied either before the start of the course or within the first week of starting the course.

Overseas students should note that granting RPL may result in the shortening of the actual duration of their course. The College is required to inform the actual duration to visa authorities instead of the duration given earlier. There is a fee for RPL service. Please check with the College for details.

Features Of Oxford College

Location

Conveniently located in the heart of Sydney, Oxford College is well served by an excellent transport system including bus, train and light rail. It is surrounded by shopping centres, restaurants, theatre and sporting facilities.

The Facilities

The College provides the comprehensive facilities needed for successful study. In the classroom, we use educational equipment including overhead projectors, audio, video and CD players. Our college facilities include computer centres for both group and individual study.

Flexible Learning and Assessment Procedures

Flexibility

The assessment will be at a time and place specified in advance. The assessment methods are adaptable to any special needs e.g. physical disabilities of students.

Fairness

The assessment will not require skills that are not relevant to the learning outcomes and competencies or that are of a higher level than the learning outcomes and competencies.

Access and Equity Policy

The College supports laws and policies which eliminate discrimination and harassment and promote fair treatment for all. The College recognises the need to:

• identify and remove structural barriers to access and equity in education and training
• encourage the customisation of training delivery to suit the needs of all students and which are sensitive to cultural differences.

Provision For Language, Literacy and Numeracy Assessment

Language, literacy and numeracy skills underlie almost all areas of work to some extent. Language, literacy and numeracy competence may be central to satisfactory performance. Language, literacy and numeracy skills underpin all workplace communication and play an important part in the key competencies. The college will provide support for students who lack necessary language, literacy or numeracy skills, through our Specialty Language Centre.

Discipline Policy

Aim

The aim of this policy is to provide a framework in which students can develop the self-discipline necessary to be responsible and effective students in the school community.

Objectives

Students will know and understand the following:
   • their rights and responsibilities as students
   • the requirements and conditions of student visas.

Disciplinary Procedures

Step 1. Students who breach a responsibility for the first time, are spoken to privately by the teacher or counsellor (when asked by the teacher) and
the incident is recorded on the student’s file.

Step 2. If the problem recurs, the Director of Studies is notified and then interviews the student. Further notation is made on the student’s file and
the guardian will be notified.

Step 3. If the problem continues, the student is sent a warning letter with copies to the:
     • Registrar
     • guardian
     • student file.

The student is also required to attend an interview with the Director of Studies and the Registrar.

Orientation Procedures

An Orientation session is held immediately prior to the commencement of the course at which students should be advised of the following aspects of the program:
     • Levels and units to be studied
     • Course dates
     • Course costs
     • Refund policies
     • Attendance requirements
     • Assessment methods
     • Recognised Prior Learning (RPL)
     • Grievance procedures
     • Counselling
     • Academic Progress
     • Further Study

Grievance Procedures

Students are encouraged to discuss any problems initially with the teacher or the counsellor. If the problem cannot be resolved, it is then referred to the College’s Director of Studies or Registrar. If the problem is still not resolved, students may write their complaints to the Chief Executive Officer. In the case where the problem can not be resolved within the College, students may take matters to any of the appropriate external agencies.

© OXFORD COLLEGE v.1.10 22 December 2009