IHMA Course Information:

Training Package redundancy and superseding information

The following links open the course outlines for all of the hospitality courses on scope with IHMA. Significantly, the Hospitality Training Package (THH02) has been superseded by the Tourism, Hospitality and Events Training Package (SIT07) effective 1 July 2009. Therefore, IHMA has ceased enrolling students into THH02 and all new enrolments will be enrolled into the SIT07.

Existing IHMA students that are already enrolled into the THH02 package can remain enrolled into the THH02 package if they so wish as there are no requirements for existing students to change enrollment. Existing students that wish to change from THH02 to SIT07 can do so by applying to the Academic Registrar.

Course Fees

• IHMA advertises the current fees for a course in Australian Dollars (AU$) on the IHMA web site. These fees are subject to change. However, where a student is quoted a price in a letter of offer or student agreement, that price is fixed for the term of the offer outlined in that letter of offer or the for the duration of the course outlined in the student agreement.
• BE AWARE - Do not pay course money to an agent (Education or Migration) of IHMA. Agents of IHMA are instructed to advise students or potential students of IHMA to deposit all course monies into the IHMA trust account. Please be sure to include your name, date of birth and/or student ID number with any payments to the IHMA trust account and to also send or hand a copy of the deposit or transfer document to IHMA administration.

Course Modes of Study

• IHMA offers face to face course delivery as the standard delivery methodology. However, IHMA has 2 Internet enabled Information Technology Laboratories fitted out with Personal Computers (PCs). These PCs are currently available to students for open use and to complete research and assignment tasks for certain subjects. These PCs can also be used to run the Didasko multimedia resources used by IHMA for delivery and assessment of most units of study.

Course Progress Monitoring and Reporting

• IHMA uses a process for Course Progress Monitoring and Reporting. For further information on Standard 10 "Monitoring course progress"please use the following link to the National Code 2007- National Code of Practice for Registration Authorities and Providers of Education and Training to Overseas Students 2007 and look up "Standard 10".
• A copy of the IHMA Course Progress Monitoring Policy and Procedure is available for download using the following link - IHMA Course Progress Monitoring Policy

Course Credit/Transfer Policy

• IHMA adheres to a policy to provide course credit and/or course credit transfer. IHMA also recognises relevant Australian Qualification Framework (AQF) qualifications and statements of attainment issued by other Australian Registered Training Organisations (RTOs) where the student has successfully completed the training within Australia. Please see the Student Information Services and Support Manual for further information.

Course Assessment Methodology

• IHMA assessment methods include, but are not limited to:
  • Observation
  • Projects/assignments
  • Oral questioning
  • Practical demonstration
  • Case studies
  • Multiple choice questions and answers
  • Simulations
  • Work based training and assessment

In keeping with the principles and practices of competency-based assessment, the determination of competence will be made on an aggregate of evidence, not on isolated assessment activities or events.

Student Support Services

IHMA student support service information is available on the student information web page and in the student information services and support handbook.

Course Deferment, Suspension or Cancellation of Enrolment Policy and Procedure

• Deferment, Suspension or Cancellation of Enrolment Policy and Procedure

IHMA tuition fees and refund policy

Refund Policy

• The Australian Institute of Trades Pty Ltd trading as the Institute of Hotel Management Australia (IHMA) may refund unconsumed prepaid tuition fees to a student or a student's authorised agent, where a written request for refund establishes the right for refund under one or more of IHMA's refund policy and related conditions. Please see IHMA's refund policy in full.
  
  

Articulation arrangements and continuing education

• Students are able to enter an IHMA programme at any point and similarly leave at any point. However, international students should take care to research or gain expert legal advice regarding their visa conditions prior to deciding to either join IHMA by leaving a course undertaken with another provider or by leaving IHMA to undertake another course with another provider.
• IHMA offers credit transfer (CT) recognition of prior learning (RPL) recognition of current competency (RCC) and provides a formal process for the recognition of life skills or competence gained by other means.
• Currently IHMA provides education to Diploma level and should students wish to further their education in the hospitality field they may seek enrollment with higher education providers offering Bachelor Degree courses, for example. Students should be aware that IHMA does not have any articulation arrangements with higher education providers at present.
• Students that have studied management or information technology at the Degree level may also gain entry into an IHMA Diploma course and study Certificate III - Diploma level course material. International students wishing to enter lower level courses should be sure to seek expert legal advice and to ensure they do not breech their visa conditions or breech Standard 7 of the National Code (Change of provider).
• Students wishing to transfer provider should first seek advice from their current provider regarding Standard 7 of the National Code or look up the National Code on the following link: Standard 7
  

Hospitality Course Information

Certificate III in Hospitality (Commercial Cookery - SIT30807 [CRICOS Code 068174E])

A Certificate III in Hospitality (Commercial Cookery) reflects the role of a qualified Commercial cook.

Certificate III in Hospitality (Asian Cookery - SIT30907 [CRICOS Code 068175D])

A Certificate III in Hospitality (Asian Cookery) reflects the role of a qualified Asian cook.

Certificate III in Hospitality (Patisserie - SIT31107 [CRICOS Code 068176C])

A Certificate III in Hospitality (Patisserie) reflects the role of a cook who specialises in Patisserie.

Certificate III represents a qualification of the skilled operator who applies a broad range of competencies within a more varied work context, possibly providing technical advice and support to a team including having team leader responsibilities.

IHMA certificate III courses focus specifically on the competencies required to bring a participant to trade level in one of the above practical cookery disciplines. IHMA courses commence with basic theory and progress through to complex practical cookery. Participants with little or no knowledge of the hospitality industry can confidently commence an IHMA course with the knowledge that IHMA has no requirements for any previous knowledge or experience in the industry. Trade qualified technical instructors guide and train participants using special techniques that assists participants to quickly develop and gain confidence in their cookery field. Practical experience is also provided in our training, production and restaurant kitchens. IHMA also utilises partner kitchens and food production facilities in arrangements that allow for experience in real workplace pressure situations that provide participants with real experience and foundation abilities that can be transferred to a range of hospitality workplace situations.

Certificate IV in Hospitality (Commercial Cookery - SIT40407 [CRICOS Code 068177B])

A Certificate IV in Hospitality (Commercial Cookery) reflects the role of a qualified Cook, Chef de Partie or Chef who also performs a supervisory or team leading role in the kitchen.

Certificate IV in Hospitality (Asian Cookery - SIT40507 [CRICOS Code 068178A])

A Certificate IV in Hospitality (Asian Cookery) reflects the role of a qualified Cook, Chef de Partie or Chef who also performs a supervisory or team leading role in the kitchen.

Certificate IV in Hospitality (Patisserie - SIT40707 [CRICOS Code 068179M])

A Certificate IV in Hospitality (Patisserie) reflects the role of a Pastry Cook, Chef de Partie or Chef Patissier.

Certificate IV represents a qualification that is based on more sophisticated technical applications involving competencies requiring increased theoretical knowledge, applied in a non-routine environment and which may involve team leadership and management and increased responsibility for outcomes.

IHMA certificate IV courses specifically focus on the competencies required to bring a participant to trade level in one of the above practical cookery disciplines and then to develop the participant into a supervisor of hospitality workers.. IHMA Certificate IV courses commence with basic theory and progress through to complex practical cookery and then onto supervisory and middle management knowledge and abilities. Participants with little or no knowledge of the hospitality industry can confidently commence an IHMA course with the knowledge that IHMA has no requirements for any previous knowledge or experience in the industry. Trade qualified technical instructors guide and train participants using special techniques that assists participants to quickly develop and gain confidence in their cookery field and then begin to develop and practice supervision and management abilities and tasks. Practical experience is also provided in our training, production and restaurant kitchens. IHMA also utilises partner kitchens and food production facilities in arrangements that allow for experience in real workplace pressure situations that provide participants with real experience and foundation abilities that can be transferred to a range of hospitality workplace situations.

Diploma of Hospitality (SIT50307 [CRICOS Code 068180G])

A Diploma of Hospitality reflects the role of a Manager in any hospitality functional area.

The Diploma represents a qualification that assumes a greater theoretical base and consists of specialised, technical or managerial competencies used to plan, carry out and evaluate work of self and/or team.

IHMA Diploma courses specifically focus on competencies required to bring a participant to trade level in one of the above practical cookery disciplines and then to develop the participant into a supervisor and later onto becoming a manager of hospitality workers and facilities. IHMA Diploma courses commence with basic theory and progress through to complex practical cookery and then onto supervisory and management knowledge and abilities. It should be noted that IHMA Diploma courses are more academic than the Certificate III and IV Courses and therefore require less participation at the practical cookery level during the Diploma course components. Participants with little or no knowledge of the hospitality industry can confidently commence an IHMA course with the knowledge that IHMA has no requirements for any previous knowledge or experience in the industry. Trade qualified technical instructors guide and train participants using special techniques that assists participants to quickly develop and gain confidence in their cookery field and then begin to develop and practice supervision and management abilities and tasks. Practical experience is also provided in our training, production and restaurant kitchens. IHMA also utilises partner kitchens and food production facilities in arrangements that allow for experience in real workplace pressure situations that provide participants with real experience and foundation abilities that can be transferred to a range of hospitality workplace situations.

Advanced Diploma of Hospitality (SIT60307 [CRICOS Code 074556G])

An Advanced Diploma of Hospitality reflects the role of a Senior Manager in any hospitality functional area.

The Advanced Diploma represents a qualification that assumes a greater theoretical base and consists of specialised, technical or managerial competencies used to plan, carry out and evaluate work of self and/or team.

IHMA Diploma and Advanced Diploma courses specifically focus on competencies required to bring a participant to trade level in one of the above practical cookery disciplines and then to develop the participant into a supervisor and later onto becoming a manager/senior manager of hospitality workers, facilities and/or an entire hospitality organisation. IHMA Diploma and Advanced Diploma courses commence with basic theory and progress through to complex practical cookery and then onto supervisory and management knowledge and abilities. It should be noted that IHMA Diploma and Advanced Diploma courses are more academic than the Certificate III and IV Courses and therefore require less participation at the practical cookery level during the Diploma and Advanced Diploma course components. Participants with little or no knowledge of the hospitality industry can confidently commence an IHMA course with the knowledge that IHMA has no requirements for any previous knowledge or experience in the industry. Trade qualified technical instructors guide and train participants using special techniques that assists participants to quickly develop and gain confidence in their cookery field and then begin to develop and practice supervision and management abilities and tasks. Practical experience is also provided in our training, production and restaurant kitchens. IHMA also utilises partner kitchens and food production facilities in arrangements that allow for experience in real workplace pressure situations that provide participants with real experience and foundation abilities that can be transferred to a range of hospitality workplace situations.

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Updated: 10-Sep-2012 11:43

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