Qualification
Degree
Available Intakes
20200211
Duration
107 weeks including breaks
X
About
The Advanced Diploma of Hospitality Management course provides the skills and knowledge for an individual to become competent as a Manager in any hospitality function area. This individual would have the ability to analyse, design and execute judgement’s using wide-ranging technical, creative, conceptual or managerial competencies. Work would be undertaken in various hospitality settings.
Course Information
Overview
| Course Name | : | SIT60322 - Advanced Diploma of Hospitality Management |
| CRICOS Code | : | 091095A |
| Duration | : | 107 weeks including breaks (20 hours per week) |
| Delivery Locations | : |
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| Intake | : | Refer to Intake Dates |
| Work placement | : | Students must complete minimum of 12 sessions (36 hours) of work placement in an operational commercial kitchen during their studies. Students will be given an option to select their own workplace providing the workplace meets the Institute requirements. The Institute will arrange the workplace for all other students to complete their WBT. |
Domestic Students
| Course Fee | : | Refer to Fees & Scholarships |
| Other Costs | : | Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted). |
| Payment Options | : | Upfront, Payment Plan |
| Delivery Mode | : | For Domestic students; face-to-face classroom-based and/or workplace training. |
| Eligibility Criteria | : | Refer to Entry Requirements |
| How To Apply | : | Apply Here |
International Students
| Course Fee | : | Refer to Fees & Scholarships |
| Other Costs | : | Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted). |
| Payment Options | : | Upfront, Payment Plan |
| Delivery Mode | : | For International students; face-to-face classroom based. |
| Eligibility Criteria | : | Refer to Entry Requirements |
| How To Apply | : | Apply Here |
Course Structure
| Units of Competency | |
| Unit Code | Unit Name |
| BSBDIV501 | Manage diversity in the workplace |
| BSBFIM601 | Manage finances |
| BSBMGT517 | Manage operational plan |
| BSBMGT617 | Develop and implement a business plan |
| BSBRSK501 | Manage risk |
| SITHKOP005 | Coordinate cooking operations |
| SITXCCS007 | Enhance Customer Service Experiences |
| SITXCCS008 | Develop and manage quality customer service practices |
| SITXCOM005 | Manage conflict |
| SITXFIN002 | Interpret financial information |
| SITXFIN003 | Manage finances within a budget |
| SITXFIN004 | Prepare and monitor budgets |
| SITXFIN005 | Manage physical assets |
| SITXFSA001 | Use hygienic practices for food safety |
| SITXFSA002 | Participate in safe food handling practices |
| SITXGLC001 | Research and comply with regulatory requirements |
| SITXHRM002 | Roster staff |
| SITXHRM003 | Lead and manage people |
| SITXHRM004 | Recruit, select and induct staff |
| SITXHRM006 | Monitor staff performance |
| SITXMGT001 | Monitor work operations |
| SITXMGT002 | Establish and conduct business relationships |
| SITXMPR007 | Develop and implement marketing strategies |
| SITXWHS004 | Establish and maintain a work health and safety system |
| *Commercial Cookery Pathway | |
| SITHCCC006 | Prepare appetisers and salads |
| SITHCCC007 | Prepare stocks, sauces and soups |
| SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes |
| SITHCCC012 | Prepare poultry dishes |
| SITHCCC013 | Prepare seafood dishes |
| SITHCCC014 | Prepare meat dishes |
| SITHCCC018 | Prepare food to meet special dietary requirements |
| SITHCCC0019 | Produce cakes, pastries and breads |
| BSBITU202 | Create and use spreadsheets |
| *Patisserie pathway | |
| SITHPAT001 | Produce cakes |
| SITHPAT002 | Produce gateaux, torten and cakes |
| SITHPAT003 | Produce pastries |
| SITHPAT004 | Produce yeast based bakery products |
| SITHPAT005 | Produce petits fours |
| SITHPAT007 | Prepare and model marzipan |
| SITHPAT008 | Produce chocolate confectionery |
| SITHPAT009 | Model sugar based decorations |
| SITHPAT010 | Design and produce sweet buffet showpieces |
| SITHPAT010 | Design and produce sweet buffet showpieces |
| Training Pathway | After achieving SIT60316 Advanced Diploma of Hospitality, individuals could progress to higher education qualifications in management. |
| Employment Pathway | This qualification provides a pathway to work in any sector of the hospitality industry as a senior manager in large organisation or small business owner or manager.
Possible job titles include: |
| Assessment Methods | The Institute will use the following assessment methods during this course which includes and may not be limited to Questions, Assignments, Projects, Case Studies, Activities, Third Party Reports/Logbooks, Portfolio, Observations, Tests and Written Assessments. |
| Recognition of Prior Learning and Credit Transfer | For information regarding your eligibility for Recognition of Prior Learning and Credit Transfer, please email [email protected] |