SCHEDULE OF VET TUITION FEES 2016

Transcription

1 Visit: Program Duration: 20 months (90 Weeks: 84 study weeks + 6 wks holidays) Locations: Sydney, Wagga Wagga, Dubbo, Canberra, Victoria, Queensland To complete this qualification students must complete all four Units of Study Indicative Total Cost: $12,600* Target group: This schedule applies to new students entering the course in EFTSL: 1.7 Unit of Study 1 Unit of Study 2 Unit of Study 3 Unit of Study 4 Weeks: 21 Weeks: 21 Weeks: 21 Weeks: 21 Units: 9 Units: 7 Units: 6 Units: 6 Tuition Fee: $3,150 Tuition Fee: $3,150 Tuition Fee: $3,150 Tuition Fee: $3,150 EFTSL EFTSL EFTSL EFTSL Intake Start Date Census Date End Date Start Date Census Date End Date Start Date Census Date End Date Start Date Census Date End Date 1 1-Feb Feb Jun Jul-16 8-Aug-16 2-Dec Dec Jan May May Jun Oct Feb Mar Jul-16 8-Aug-16 5-Sep Dec Jan Feb-17 9-Jun Jun Jul Nov Mar Apr Aug-16 5-Sep-16 3-Oct Jan Feb Mar-17 7-Jul Jul Aug Dec Apr May Sep-16 3-Oct Oct Feb Mar Apr-17 4-Aug Aug Sep Jan May Jun Oct Oct Nov Mar Apr-17 8-May-17 1-Sep Sep Oct-17 9-Feb Jun Jul Nov Nov Dec Apr-17 8-May-17 5-Jun Sep Oct Nov-17 9-Mar Jul Aug-16 9-Dec Dec Jan May-17 5-Jun-17 3-Jul Oct Nov Dec-17 6-Apr Aug Sep-16 6-Jan Jan Feb Jun-17 3-Jul Jul Nov Dec-17 8-Jan-18 4-May Sep Oct-16 3-Feb Feb Mar Jul Jul Aug Dec-17 8-Jan-18 5-Feb-18 1-Jun Oct-16 7-Nov-16 3-Mar Mar Apr Aug Aug Sep Jan-18 5-Feb-18 5-Mar Jun Nov-16 5-Dec Mar Apr May-17 8-Sep Sep Oct Feb-18 5-Mar-18 2-Apr Jul Dec-16 2-Jan Apr May Jun-17 6-Oct Oct Nov Mar-18 2-Apr Apr Aug-18 * Indicative fees: please note fees are set for 2016 calander year, unit of study fees may be subject to change in following years Note: Alternative units may be selected, contact our office for more information. VFH.Schedule_SIT50313_2016 V2. 17/02/16

2 Units of Competency Unit of Study 1 UOS 1 - Option 1: Food and Beverage (elective choices may vary) UOS 1 - Option 2: Front Office (elective choices may vary) 1 SITXFSA101 Use hygienic practices for food safety (compulsory) SITHIND101 Use hygienic practices for hospitality service (compulsory) 2 SITXFSA201 Participate in safe food handling practices SITXCCS303 Provide service to customers (import) 3 SITHFAB201 Provide responsible service of alcohol SITHACS303 Provide accommodation reception services 4 SITXFIN201 Process financial transactions SITTTSL305 Process reservations 5 SITHFAB202 Operate a bar SITXCCS201 Provide visitor information (imported) 6 SITHFAB307 Provide table service of food and beverage BSBFIA301 Maintain financial records 7 SITHFAB204 Prepare and serve espresso coffee SITXFIN401 Interpret financial information 8 SITHFAB309 Provide advice on food SITTTSL308 Use a computerised reservations or operations system 9 SITHIND301 Work effectively in hospitality service (compulsory) SITHIND301 Work effectively in hospitality service (compulsory) Unit of Study 2 UOS 2 - compulsory hospitality management units 10 BSBDIV501 Manage diversity in the workplace 11 SITXCCS401 Enhance the customer service experience 12 SITXCOM401 Manage conflict 13 SITXFIN402 Manage finances within a budget 14 SITXHRM402 Lead and manage people 15 SITXMGT401 Monitor work operations 16 SITXWHS401 Implement and monitor work health and safety practices Unit of Study 3 UOS 3 - Option 1: Marketing & HR 17 SITHIND201 Source and use information on the hospitality industry 18 SITXINV401A Control stock OR BSBHRM403 Support performance management process 19 SITXMPR404 Coordinate marketing activities 20 SITXMPR502 Develop and implement marketing strategies 21 SITXHRM501 Recruit, select and induct staff 22 SITXHRM503 Monitor staff performance Unit of Study 4 UOS4 - compulsory hospitality management units 23 BSBMGT517 Manage operational plan 24 SITXCCS501 Manage quality customer service 25 SITXFIN501 Prepare and monitor budgets 26 SITXGLC501 Research and comply with regulatory requirements 27 SITXHRM401 Roster staff 28 SITXMGT501 Establish and conduct business relationships UOS 3 - Option 2: Events & HR SITXEVT301 Access information on event operations SITXEVT401 Plan in-house events or functions SITXEVT505 Manage on-site event operations SITHKOP404 Plan catering for events or functions OR BSBHRM403 Support performance management process SITXHRM501 Recruit, select and induct staff SITXHRM503 Monitor staff performance VFH.Schedule_SIT50313_2016 V2. 17/02/16

3 Visit: Program Duration: 23 months (100 Weeks: 94 study weeks + 6 wks holidays) Locations: Sydney, Wagga Wagga, Dubbo, Canberra, Victoria, Queensland To complete this qualification students must complete all four Units of Study Indicative Total Cost: $12,600* Target group: This schedule applies to new students entering the course in EFTSL: 1.92 Unit of Study 1 Unit of Study 2 Unit of Study 3 Unit of Study 4 Weeks: 18 Weeks: 28 Weeks: 24 Weeks: 24 Units: 9 Units: 7 Units: 6 Units: 6 Tuition Fee: $1,900 Tuition Fee: $3,500* Tuition Fee: $3,600* Tuition Fee: $3,600* EFTSL 0.37 EFTSL 0.57 EFTSL 0.49 EFTSL 0.49 Intake Start Date Census Date End Date Start Date Census Date End Date Start Date Census Date End Date Start Date Census Date End Date 1 1-Feb Feb-16 3-Jun Jun Jul Dec Jan Feb Jun Jul Aug Dec-17 * Indicative fees: please note fees are set for 2016 calander year, unit of study fees may be subject to change in following years Note: Alternative units may be selected, contact our office for more information. VFH.Schedule_SIT50313_2016 V1. 06/11/15

4 Locations: ACT, NSW, Victoria, Queensland Program Duration: 12 months (51 Weeks: 3 x 15 week semesters + 6 wks holidays) To complete this qualification students must complete the three Units of Study Indicative Total Cost: $6,750* (full course $12,600 without credit transfer) Target group: This schedule applies to students who have previously completed SIT40307** EFTSL: 1 Unit of Study 1 Unit of Study 2 Unit of Study 3 Tuition Fee: $2,250 Tuition Fee: $2,250* Tuition Fee: $2,250* EFTSL 0.33 EFTSL 0.33 EFTSL 0.33 Weeks 15 Weeks 15 Weeks 15 Start Date Census Date End Date Start Date Census Date End Date Start Date Census Date End Date 1-Feb Feb May-16 6-Jun Jun Sep Oct Oct Jan Feb Mar Jun-16 4-Jul Jul Oct-16 7-Nov Nov Feb Mar Apr-16 8-Jul-16 1-Aug Aug Nov-16 5-Dec Dec Mar Apr May-16 5-Aug Aug Sep-16 9-Dec-16 2-Jan Jan Apr May Jun-16 2-Sep Sep Oct-16 6-Jan Jan Feb May Jun Jul Sep Oct Nov-16 3-Feb Feb Mar-17 9-Jun Jul-16 8-Aug Oct Nov Dec-16 3-Mar Mar Apr-17 7-Jul Aug-16 5-Sep Nov Dec-16 9-Jan Mar Apr May-17 4-Aug Sep-16 3-Oct Dec Jan-17 6-Feb Apr May Jun-17 1-Sep Oct Oct Jan Feb-17 6-Mar May Jun Jul Sep-17 7-Nov Nov Feb Mar-17 3-Apr Jun Jul-17 7-Aug Oct-17 5-Dec Dec Mar Apr-17 1-May Jul Aug-17 4-Sep Nov-17 Units of Competency: Unit of Study 1 Units of Competency: Unit of Study 2 Units of Competency: Unit of Study 3 SITXCCS303 Provide service to customers (imported) SITXINV201 Receive and store stock (imported) BSBDIV501 Manage diversity in the workplace SITXCOM201 Show social and cultural sensitivity (imported) SITHIND201 Source and use information on the hospitality industry SITXEVT401 Plan in-house events or functions SITXMGT401 Monitor work operations SITXINV401A Control stock SITXFIN401 Interpret financial information SITXHRM501 Recruit, select and induct staff SITXHRM401 Roster staff The above are recommended units, please contact our office to discuss alternative units of competency. BSBMGT517 Manage operational plan SITXCCS501 Manage quality customer service SITXFIN501 Prepare and monitor budgets SITXFIN402 Manage finances within a budget * Indicative fees: please note fees are set for 2016 calendar year, unit of study fees may be subject to change in following years and may vary as a result of the number of units of credit transfer VFH.Schedule_SIT50313_2016 V2. 17/02/16 1 of 2

5 Target group: This schedule applies to students who have previously completed SIT40307** ** Credit Transfer units: To be verfified by sighting original SIT07 certificate and obtaining a copy Note this qualifcation consist of 28 units of competency, this schedule is designed for students who have previously completed SIT40307 where they will receive credit transfer in 10 units of competency. Credit transfer and units of competency to be completed will be determined for each student based on the qualification and units of competency previously completed. SITXFSA101 Use hygienic practices for food safety (compulsory) SITHFAB201 Provide responsible service of alcohol SITHFAB204 Prepare and serve espresso coffee SITHFAB309 Provide advice on food SITHIND301 Work effectively in hospitality service (compulsory) SITHFAB206 Serve food and beverage (imported) SITXWHS101 Participate in safe work practices (imported) SITXCCS401 Enhance the customer service experience SITXCOM401 Manage conflict SITXHRM402 Lead and manage people SITXWHS401 Implement and monitor work health and safety practices SITXGLC501 Research and comply with regulatory requirements SITXMGT501 Establish and conduct business relationships VFH.Schedule_SIT50313_2016 V2. 17/02/16 2 of 2