Diploma of Hospitality Management

Invicta Technical College has the following entry requirements:

Students must:

• be at least 18 years of age and have completed Year 12 or equivalent
• participate in a course entry interview to determine suitability for the course and identify any specific learner support needs. The course entry interview will also assess whether students can effectively use digital technologies for online and blended learning activities
• applicants may require to undertake the Language, Literacy, Numeracy and digital (LLND) test to achieve a required ACSF level to meet College’s entry requirement
• have an IELTS* score of 6.0 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
o Educated for five years in an English-speaking country, or
o Successful completion of an English Placement Test at IELTS level 6.0
• have completed the SIT30821 Certificate III in Commercial Cookery or SIT31021 Certificate III in Patisserie, or possess equivalent vocational competence through prior learning or work experience in the hospitality sector
• be physically fit and capable of performing hospitality-related tasks, including standing for long periods and working in commercial kitchen or service environments
• have access to a computer/laptop, stable internet connection, and necessary software to participate in blended or online learning activities
• meet any additional workplace health and safety or uniform requirements set by training venues or placement providers

* Note: Other English language tests such as PTE and TOEFL are accepted if equivalency to IELTS 6.0 is demonstrated.

>> Tuition Fee: AUD 22,500

>> Enrolment Fee: AUD 250

>> Work Placement and material Fee: AUD 1250

>> Total cost: AUD 24,000

Work placement provides students with the opportunity to apply skills and knowledge gained during classroom and simulated training in a real commercial kitchen environment under supervision.

Work placement is scheduled progressively across the program, with students completing 200 hours of workplacement in last term (term 8). Placement is organised at the end of each term to allow students to reinforce theory, practice skills in a live kitchen environment, and progressively build competence across a range of cooking methods and kitchen operations.

During placement, students will engage in workplace tasks aligned with unit requirements, including:

Preparing and cooking a variety of dishes across different service periods,

Using a range of equipment and cookery methods,

Maintaining hygiene and food safety in line with workplace standards,

Applying teamwork, communication, and time management in a busy kitchen, and

Following workplace health and safety procedures.

Supervision and Feedback
Students are supervised by experienced chefs or qualified workplace supervisors who verify workplace tasks and sign off service periods in the student’s Work Placement Logbook. Workplace supervisors and trainers confirm that students demonstrate competency in line with unit performance criteria and industry standards.

Trainer/Assessor Visits
To ensure quality of training and assessment, a trainer/assessor will visit students at least once during each placement block. The trainer visit provides the opportunity to:

Observe students directly in the workplace,

Verify workplace tasks and performance evidence,

Conduct assessment observations where required,

Liaise with workplace supervisors, and

Provide guidance, support, and feedback to students.

This structured approach, combined with regular trainer engagement, ensures students gain meaningful, hands-on industry experience while meeting the practical evidence requirements of the qualification and maintaining strong links between the RTO, the student, and the host workplace.