SIT60316 ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT
Duration
The program is delivered over 94 weeks including scheduled holidays.
Description
This qualification reflects the role of individuals with significant experience in a senior administrative role who are seeking to develop expertise across a wider range of business functions.
The qualification is suited to individuals who possess significant theoretical business skills and knowledge and wish to consolidate and build pathways to further educational or employment opportunities.
Pathways
Individuals may enter SIT60316 Advanced Diploma of Hospitality Management after successful completion of SIT50416 Diploma of Hospitality Management or with limited or no vocational experience.
This qualification allows you to develop skills across the areas of business planning, financial management, human resources, leadership and marketing provides. There is a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.
After successful completion of this course, you could progress to relevant higher education based qualifications.
Entry Requirements
- Successful completion of Year 12 or the equivalent level of study. Click Here
- Minimum English level of IELTS 5.5 or equivalent. Click Here
- Applicant must be 18 years of age or above.
Fees
$21,500.00 includes Material and Application Fees ($250 Application fee + $1000 Materials Fee non-refundable)
Pre-requisites
A pre-requisite unit is aunit in which a student must be deemed competent that satisfies the requirements for subsequent units within the delivery sequence.
SITXFSA001 Use hygienic practices for food safety is a pre-requisite unit and must be successfully completed prior to commencing:
| |
SITHCCC005
|
Prepare dishes using basic methods of cookery
|
| |
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
|
| |
SITHCCC019
|
Produce cakes, pastries and breads
|
| |
SITHCCC020
|
Work effectively as a cook
|
|
Units
|
| |
BSBDIV501 |
Manage diversity in the workplace |
| |
BSBMGT517 |
Manage operational plan |
| |
BSBMGT617 |
Develop and implement a business plan |
| |
BSBFIM601 |
Manage finances |
| |
SITXMPR007 |
Develop and implement marketing strategies |
| |
SITXCCS008 |
Develop and manage quality customer service practices |
| |
SITXCOM005 |
Manage conflict |
| |
SITXFIN003 |
Manage finances within a budget |
| |
SITXFIN004 |
Prepare and monitor budgets |
| |
SITXFIN005 |
Manage physical assets |
| |
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 |
| |
SITXWHS004 |
Establish and maintain a work health and safety system |
| |
SITXFSA001 |
Use hygienic practices for food safety |
| |
SITHCCC020 |
Work effectively as a cook |
| |
BSBITU306 |
Design and produce business documents |
| |
SITXFSA002 |
Participate in safe food handling practices |
| |
SITHCCC005 |
Prepare dishes using basic methods of cookery |
| |
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 |
| |
SITHCCC019 |
Produce cakes, pastries and breads |
| |
SITXINV004 |
Control stock |
| |
SITXFSA004 |
Develop and implement a food safety program |
Course Delivery, Assessment and Work placement
Classroom Based - The course is delivered face to face through a combination of structured classroom sessions and practical training in our onsite training kitchens.
We use various forms of assessment, including written assessment, practical tasks, research, projects and case studies.
Work Placement – Work placement is a compulsory component for this course. It is aimed at giving students a varied experience in a real life situation, under normal commercial pressures. In this live environment they will test their skills and knowledge when the kitchen is busy, customers are waiting, or it is “rush hour”
Students are required to undertake 48 food service periods that cover breakfast, lunch, dinner and special functions in a commercial kitchen.
RPL / Course Credit
SCM offers Recognition of Prior Learning (RPL) and Course Credit to students through the enrolment process.
Completion
At the successful completion of the course students will be awarded with the "Testamur" and a "Record of Results" which provides detailed Units of Competency completed in the course.
At the Partial Completion of the course students will be awarded with a "Statement of Attainment" which will detail only the Units of Competency that student has achieved competency from the course.
Apply Now!