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SIT60316 ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT

ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT (SIT60316) Duration

The program is delivered over 94 weeks

Description

This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management 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

SITXFSA001 Use hygienic practices for food safety must be successfully completed prior to commencing

  SITHCCC020   Work effectively as a cook
  SITHCCC001   Use food preparation equipment
  SITHCCC007   Prepare stocks, sauces and soups
  SITHCCC006   Prepare appetisers and salads
  SITHCCC005   Prepare dishes using basic methods of cookery
  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

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 SIT60316 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

Units
Core Units
  BSBDIV501   Manage diversity in the workplace
  BSBFIM601   Manage finances
  BSBMGT517   Manage operational plan
  BSBMGT617   Develop and implement a business plan
  SITXCCS008   Develop and manage quality customer service practices
  SITXFIN003   Manage finances within a budget
  SITXFIN004   Prepare and monitor budgets
  SITXFIN005   Manage physical assets
  SITXGLC001   Research and comply with regulatory requirements
  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
  SITXFSA001   Use hygienic practices for food safety
  SITHCCC020   Work effectively as a cook
  HLTAID003   Provide first aid
  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
  SITXMPR002   Create a promotional display or stand
  SITHCCC019   Produce cakes, pastries and breads
  SITXHRM002   Roster staff
  SITXMPR001   Coordinate production of brochures and marketing materials
  SITXCOM005   Manage conflict

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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