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This qualification has been superseded. No further intakes are available. Please contact head office for further information.

SIT60313 ADVANCED DIPLOMA OF HOSPITALITY

Food Processing (FDF30510) Duration

The program is delivered over 94 weeks

Description

This qualification reflects the role of individuals operating at a senior level who use substantial industry knowledge and wide-ranging, specialised managerial skills. They operate independently, take responsibility for others and make a range of strategic business decisions.

Entrance Requirements
  • Successful completion of Year 11 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

Pre-requisites

SITXFSA101 Use hygienic practices for food safety must be successfully completed prior to commencing

  SITHCCC201   Produce dishes using basic methods of cookery
  SITHCCC202   Produce appetisers and salads
  SITHCCC203   Produce stocks, sauces and soups
  SITHCCC204   Produce vegetable, fruit, egg and farinaceous dishes
  SITHCCC301   Produce poultry dishes
  SITHCCC302   Produce seafood dishes
  SITHCCC303   Produce meat dishes
  SITHCCC307   Prepare food to meet special dietary requirements
  SITHCCC308   Produce cakes, pastries and breads
  SITHCCC309   Work effectively as a cook

Pathways
Pathways into the Qualification

Individuals may enter SIT60313 Advanced Diploma of Hospitality with limited or no vocational experience and without a lower level qualification.


Pathways from the Qualification

After achieving SIT60313 Advanced Diploma of Hospitality, individuals could progress to higher education qualifications in management.

Job Roles

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:

  • Area manager or operations manager
  • Cafe owner or manager
  • Club secretary or manager
  • Executive chef
  • Executive housekeeper
  • Executive sous chef
  • Food and beverage manager
  • Head chef
  • Motel owner or manager

Units
Core Units
  BSBDIV501A   Manage diversity in the workplace
  BSBFIM601A   Manage finances
  BSBMGT515A   Manage operational plan
  BSBMGT617A   Develop and implement a business plan
  SITXCCS501   Manage quality customer service
  SITXFIN402   Manage finances within a budget
  SITXFIN501   Prepare and monitor budgets
  SITXFIN601   Manage physical assets
  SITXGLC501   Research and comply with regulatory requirements
  SITXHRM402   Lead and manage people
  SITXHRM501   Recruit, select and induct staff
  SITXHRM503   Monitor staff performance
  SITXMGT401   Monitor work operations
  SITXMGT501   Establish and conduct business relationships
  SITXMPR502   Develop and implement marketing strategies
  SITXWHS601   Establish and maintain a work health and safety system
  HLTAID003   Provide first aid
  SITXFSA101   Use hygienic practices for food safety
  SITXFSA201   Participate in safe food handling practices
  SITXCOM401   Manage conflict
  SITHCCC201   Produce dishes using basic methods of cookery
  SITHCCC202   Produce appetisers and salads
  SITHCCC203   Produce stocks, sauces and soups
  SITHCCC204   Produce vegetable, fruit, egg and farinaceous dishes
  SITHCCC301   Produce poultry dishes
  SITHCCC302   Produce seafood dishes
  SITHCCC303   Produce meat dishes
  SITHIND201   Source and use information on the hospitality industry
  SITHCCC307   Prepare food to meet special dietary requirements
  SITHCCC308   Produce cakes, pastries and breads
  SITHCCC309   Work effectively as a cook
  SITHKOP402   Develop menus for special dietary requirements
  SITXWHS401   Implement and monitor work health and safety practices

Course Delivery

Classroom based training sessions to develop the knowledge and theoretical understandings required to undertake food processing and practical training and experience in a commercial kitchen

Assessment

Learners will be assessed through projects, case scenarios, research and observation in the workplace.

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.

Fees

$21,500.00 ($20,500.00 tuition fee, ($200.00 Application Fee, $800.00 Material Fees(non- refundable)


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