This course is delivered through a blended delivery model that may include face-to-face classroom training, practical kitchen training, simulated training environments, online learning activities, digital learning resources, structured self-directed study and practical assessment activities.

Online learning activities are used to support and reinforce face-to-face delivery. They do not replace scheduled face-to-face attendance requirements for international students.

International students are expected to attend all scheduled classes, practical training sessions, assessments and any required workplace-based training or assessment activities in accordance with their approved enrolment arrangement and visa conditions.

The SIT50422 Diploma of Hospitality Management is normally delivered over 62 weeks, which is approximately 15 months.

The standard course structure includes 5 study periods, with each study period generally including 10 weeks of study, plus scheduled breaks.

Where this qualification is delivered as part of an approved packaged course pathway after completion of SIT30821 Certificate III in Commercial Cookery, the SIT50422 Diploma of Hospitality Management may be delivered over 26 weeks, which is approximately 6 months.

The packaged pathway structure includes 2 study periods, with each study period generally including 10 weeks of study, plus scheduled breaks.

Students should refer to their Letter of Offer, Confirmation of Enrolment and timetable for details about their approved enrolment arrangement, study periods and scheduled breaks.

Course duration may vary if a student receives approved Credit Transfer or Recognition of Prior Learning. Any change to course duration for an international student must be handled in accordance with INT College policies, CRICOS requirements and the student’s approved enrolment arrangement.

During this course, students develop knowledge and practical skills in areas such as:

• hospitality operations and workplace standards
• enhancing customer service experiences
• developing and managing quality customer service practices
• managing conflict in hospitality and service environments
• managing finances within a budget
• preparing and monitoring budgets
• rostering staff
• leading and managing people
• monitoring work operations
• establishing and conducting business relationships
• managing legal risks and complying with law
• implementing and monitoring work health and safety practices
• applying hygienic practices for food safety
• preparing dishes using basic methods of cookery
• using commercial food preparation equipment
• preparing appetisers, salads, soups, sauces, stocks and vegetable dishes
• preparing poultry, meat, seafood, vegetarian and vegan dishes
• producing cakes, pastries and breads
• preparing food to meet special dietary requirements
• preparing and serving cheese
• receiving, storing and maintaining stock
• purchasing goods
• working effectively as part of a commercial kitchen or hospitality team.

International students applying for this course must:

• be 18 years of age or older
• have completed Year 12 or an equivalent secondary school qualification
• demonstrate English language proficiency equivalent to Academic IELTS 6.0 overall, or an equivalent recognised English language test score
• complete INT College’s Language, Literacy, Numeracy and Digital Skills assessment, where required
• meet any additional enrolment, practical training or work placement requirements.

International students may be required to complete a Language, Literacy, Numeracy and Digital Skills assessment as part of the enrolment or orientation process. This helps INT College identify any learning support needs and provide appropriate support during the course.

Prior experience in hospitality, commercial cookery or hospitality management is not required unless specified in the course entry requirements. INT College supports students with different levels of experience and learning needs throughout the course.

Students studying in Australia must hold an appropriate visa that allows them to study. Visa eligibility and conditions are determined by the Australian Government and are not guaranteed by INT College.

Graduates may seek employment opportunities in hospitality, commercial cookery, food service and related service environments.

Possible job outcomes may include:

• hospitality supervisor
• restaurant supervisor
• restaurant manager
• café manager
• kitchen supervisor
• catering operations supervisor
• food and beverage supervisor
• hospitality team leader
• departmental or small business manager.

Employment may be available in settings such as restaurants, hotels, motels, catering operations, clubs, pubs, cafés, coffee shops and other hospitality environments.

Employment outcomes depend on individual circumstances, employer requirements, workplace availability, visa conditions and any additional checks or clearances required by the employer or host organisation.

Completion of this qualification does not guarantee employment, professional registration, migration outcomes or visa outcomes.

After completing the SIT50422 Diploma of Hospitality Management, students may choose to continue their studies in a higher-level hospitality, business, leadership or management qualification.

Further study options may include qualifications in hospitality management, leadership and management, business or related areas, depending on the student’s goals and the courses available.

Entry into further study is subject to the admission requirements of the receiving training provider and qualification. Completion of this course does not guarantee admission into another course.

To be awarded the SIT50422 Diploma of Hospitality Management, students must successfully complete 28 units of competency:

• 11 core units
• 17 elective units.

Core Units

Elective Units

Elective units must contribute to a valid, industry-supported vocational outcome and may be subject to INT College’s approved training and assessment arrangements.

Assessment methods may include:

• written questions
• knowledge assessments
• practical demonstrations
• observation of practical kitchen and hospitality skills
• simulated workplace tasks
• projects and case studies
• workplace or practical assessment tasks
• logbook activities
• supervisor feedback, where applicable.

Practical assessments may be conducted in simulated training environments, practical kitchen settings and workplace settings, where students are required to demonstrate skills that reflect real commercial kitchen and hospitality workplace situations.

Students must achieve a satisfactory result in all required assessment tasks, demonstrate competency in all required units, and successfully complete all required practical training, workplace assessment, work placement, logbook or workplace-based requirements before the qualification can be issued.

What is work placement?

Work placement is a required part of this course for students who enrol directly into the SIT50422 Diploma of Hospitality Management without first completing SIT30821 Certificate III in Commercial Cookery.

Direct-entry students are required to complete 130 hours of work placement in an approved hospitality, commercial kitchen or food service workplace.

Students who complete SIT50422 Diploma of Hospitality Management as part of an approved packaged course pathway after completing SIT30821 Certificate III in Commercial Cookery are not required to complete additional SIT50422 work placement hours, where the relevant practical and workplace-based requirements have already been met through the completed cookery qualification and approved Credit Transfer arrangements.

Work placement gives students the opportunity to learn in a real hospitality, commercial kitchen or food service workplace environment, apply the knowledge and skills developed during training, and demonstrate practical competencies required for the qualification.

When does work placement take place?

For direct-entry students, work placement usually occurs towards the later stages of the course and is generally completed over a period determined by the course requirements, the student’s timetable and the availability of an approved host workplace.

Shift times and placement schedules are arranged in consultation with the host workplace. Students are not guaranteed a specific facility, location, shift time or placement schedule.

What will I do during work placement?

During work placement or workplace-based assessment, students may complete practical tasks under supervision and demonstrate skills related to hospitality operations, commercial cookery, food preparation, food safety, hygiene, teamwork, customer service, stock control, workplace communication and operational standards.

Students are supervised by workplace staff and monitored by INT College trainers and assessors. Workplace supervisors support students during their shifts, while final assessment decisions are made by INT College trainers and assessors.

What are the benefits of work placement?

Work placement allows students to:

• apply classroom learning in a real hospitality or commercial kitchen workplace
• develop practical, on-the-job hospitality and cookery skills
• build confidence working with kitchen teams, supervisors and workplace staff
• understand workplace expectations, service routines and professional standards
• consolidate learning through supervised workplace practice
• complete required workplace assessment tasks and logbook activities, where applicable.

Where can work placement take place?

Placement may take place in an approved commercial kitchen, restaurant, café, food service workplace, hospitality venue or other suitable organisation relevant to the course, depending on course requirements and placement availability.

Host workplaces provide students with access to workplace equipment, resources and real work environments. INT College works with approved placement providers to support suitable placement opportunities for students where placement is required.

Are there physical requirements for practical training or work placement?

Hospitality and commercial cookery training may involve physically demanding tasks. This may include standing for extended periods, working in hot kitchen environments, using kitchen equipment, handling knives and utensils, lifting or carrying ingredients and equipment, working at speed, cleaning work areas and completing practical tasks under supervision.

Students may also be required to handle or work near common food allergens and ingredients such as meat, seafood, poultry, dairy, eggs, gluten, nuts or other allergen-containing products.

Students should advise INT College as early as possible if they have any health condition, disability, allergy or physical limitation that may affect their ability to participate in practical kitchen training, hospitality training or work placement. This allows INT College to consider reasonable adjustments where appropriate.

What do I need before starting practical training or work placement?

Before commencing practical kitchen training, work placement or workplace-based assessment, students may be required to have or provide:

• suitable kitchen uniform and footwear, ordered and organised by INT College
• required cookery tools, ordered and organised by INT College
• any workplace induction required by the host workplace
• National Police Check, where required by the host workplace
• relevant vaccinations or immunisation records, where required by the host workplace
• COVID-19 vaccination evidence, if required by the host workplace
• Current First Aid Certificate, where required – HLTAID011 (Provide First Aid). You are welcome to complete this course with INT College, where it is available at a discounted rate for students enrolled in one of our qualifications. However, you may also choose to complete it through any accredited provider.
• any additional documents, checks or evidence required by the host workplace.

INT College orders and organises the required kitchen uniform, footwear and cookery tools for students. Students will be advised of any related requirements and collection arrangements before these items are issued.

Host workplace requirements may vary. If a student’s documents do not meet the host workplace’s requirements, the student may be asked to provide further evidence or complete additional requirements before commencing placement.

Students are responsible for making their own travel arrangements to and from placement and must attend all scheduled shifts in accordance with the placement timetable and host workplace requirements.

What support will I receive during work placement?

Where work placement is required, INT College organises work placement for students. Students will have contact with their trainer/assessor during placement, including site visits where required.

Students are partnered with workplace staff and supervised by a designated workplace supervisor while on shift. The trainer/assessor and workplace supervisor help guide the student through the placement period.

Do I need to complete work placement to receive the qualification?

Direct-entry students must successfully complete all required work placement hours, logbook requirements and workplace assessment tasks before the qualification can be issued.

Students completing the course as part of an approved packaged pathway after SIT30821 Certificate III in Commercial Cookery are not required to complete additional SIT50422 work placement hours where the relevant practical and workplace-based requirements have already been met through the completed cookery qualification and approved Credit Transfer arrangements.

INT College recognises prior learning and previous study through Recognition of Prior Learning and Credit Transfer processes.

Students who have existing skills, knowledge, work experience or previously completed equivalent units may apply for assessment through RPL or Credit Transfer.

Credit Transfer may apply where a student has previously completed the same or equivalent units of competency with another Registered Training Organisation. RPL is an assessment process that considers whether a student already has the skills and knowledge required for one or more units.

Where units are not identical, INT College may conduct an equivalency review to determine whether Credit Transfer can be granted in accordance with training package requirements and INT College policy.

Applications are assessed in accordance with INT College policies and evidence requirements. Students may be required to provide certified evidence of previous study, work experience, skills, knowledge or relevant supporting documentation.

Students should refer to the International Student Handbook or speak with INT College administration staff for more information about RPL and Credit Transfer.

INT College provides access to student support services to assist international students during their studies.

Support may include:

• academic support
• language, literacy, numeracy and digital skills support
• student wellbeing support
• referral to external support services, where required
• assistance with understanding course progress and attendance requirements
• support with practical training or work placement preparation, where applicable.

Students who require additional support are encouraged to speak with INT College as early as possible so that appropriate assistance can be arranged.

Contact INT College for current course fee information. Course fees may vary depending on whether you are applying for a single course or a packaged course offer that includes multiple courses.

Students enrolled in the SIT50422 Diploma of Hospitality Management may be required to pay a practical materials fee in addition to their course fees. This may cover required hospitality or commercial cookery practical items organised by INT College, including the student’s kitchen uniform, footwear and cookery tools, where applicable.

Any practical materials fee will be listed in the student’s Letter of Offer. Students should refer to their Letter of Offer for the confirmed fee amount, payment schedule and applicable payment terms.

Students are required to pay course fees and any applicable non-tuition fees in accordance with the payment schedule outlined in their Letter of Offer.

Depending on the approved payment arrangement, students may be invoiced monthly or by term/study period. All scheduled fee instalments must be paid by the due date listed in the student’s payment schedule.

INT College accepts the following payment methods:

• bank transfer
• credit or debit card
• cash payment at the INT College campus
• international money transfer.

A card surcharge may apply to payments made by card. International money transfers may also involve bank or transaction fees, which are the responsibility of the student.

Students may choose to pay their course fees upfront or request an approved payment plan. Any payment plan must be approved by INT College and followed according to the agreed payment schedule.

Students may also need to pay for additional items such as travel to and from campus, travel to and from placement or workplace assessment, and any checks or documents required by a host workplace. Costs may vary depending on suppliers and host workplace requirements.

INT College orders and organises the required kitchen uniform, footwear and cookery tools for students. Students will be advised of any related requirements and collection arrangements before these items are issued.

Before enrolling, students should read the current fee information, refund policy, enrolment terms and the International Student Handbook.

Students with overdue fees may not be able to continue to the next study period, training stage or work placement until payment has been made or an approved payment arrangement is in place. Qualifications, Statements of Attainment, completion letters and academic documents will not be issued until all outstanding fees have been paid or an approved payment arrangement is in place.

For current fee details, contact INT College:

Phone: 1800 046 846
Email: info@int.edu.au

Before applying for the SIT50422 Diploma of Hospitality Management, students should read the current course information, fee information, refund policy, enrolment terms and International Student Handbook.

Students should understand:

• the course duration and delivery location
• attendance and course progress requirements
• practical kitchen and hospitality training requirements
• work placement or workplace assessment requirements, where applicable
• any practical materials fee for required hospitality or cookery items
• uniform, footwear, cookery tools and collection arrangements, where applicable
• travel requirements to and from campus and any work placement or workplace assessment location
• any physical or allergy-related considerations for practical kitchen or hospitality training
• RPL and Credit Transfer options
• fee payment responsibilities
• student support services
• visa conditions and personal responsibilities while studying in Australia.

Students must also obtain a Unique Student Identifier before any AQF certification documentation can be issued.

INT College can provide course information and student support, but cannot guarantee course completion, employment, professional registration, migration outcomes, visa outcomes or entry into further study.

INT Nurse Training Pty Ltd trading as INT College
RTO Code: 45232
CRICOS Provider Code: 03638D
ABN: 44 614 478 572

St Marys Campus
5/40 Phillip Street
St Marys NSW 2760

Dubbo Campus
3/30 Blueridge Drive
Dubbo NSW 2830

Phone: 1800 046 846
Email: info@int.edu.au