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SIT60316 ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT

ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT (SIT60316) 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
  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
  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.



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