CRICOS CODE 091100J
SIT60316 Advanced Diploma of Hospitality Management
This qualification reflects the role of individuals operating at a senior level who use substantial industry knowledge and wide-ranging, specialist managerial skills. They operate independently, take responsibility for others and make a range of strategic business decisions. This course provides the skills and knowledge for an individual to work in any sector of the hospitality industry as a senior manager in large organisation or small business owner or manager.
While there are no entry requirements defined in the training package, the RTO requires the following criteria to be met:
- Applicants must be minimum 18 years of age at the time of commencement
- Successful completion of Australian Equivalent Year 12 qualification or higher
- Minimum IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent.
- Cookery pathway Candidates should be able to handle and cook diary products and non-vegetarian food items including beef and pork.
- Applicants should have basic computer and MS Office skills (Word, Excel and Power Point).
This course will be delivered over 102 weeks of full time study including 24 weeks of holidays and breaks.
It is expected that the program would be of less duration for students who have completed components that can be identified by the Recognition of Prior Learning (RPL), and/or Credit Transfer.
Candidates who are 18 years and above, (including mature aged clients) who wish to enter into the hospitality industry at the Senior Management level.
PATHWAYS INTO THE QUALIFICATION
Individuals may enter SIT60316 – Advanced Diploma of Hospitality Management with limited or no vocational experience and without a lower level qualification. Even though, it is strongly recommended that individuals undertake lower level qualifications such as Diploma or Certificate IV and/or gain industry experience prior to entering.
PATHWAYS FROM THE QUALIFICATION
After achieving SIT60316 – Advance Diploma of Hospitality Management, individuals could progress to higher education qualifications in Hospitality.
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/Manager
- Executive or Sous Chef
- Food and Beverage Manager
- Head Chef
Training is based on face-to-face classroom delivery including interactive classroom teaching, practical activities and tutorials together with a practical placement (Work Based Training or WBT). Practical activities are conducted in the commercial training kitchen within the RTO premises. Students must complete a minimum of 12 sessions (48 hours of practical placement) of WBT during their studies.
17-35 Abbotsford Street, West Melbourne & 14/65 Mark Street, North Melbourne
Assessments will usually commence in the session following delivery. As this is a competency based program, assessment continues throughout the program until the participant either achieves competency in the assessment tasks or further training is identified and addressed. Students will be required to perform in a range of assessment tasks including and not limited to:
- Knowledge Test (MCQ)
- Written Assignment
- Practical Observation/Demonstration
- Role Play
- Case Study
RECOGNITION OF PRIOR LEARNING/CREDIT TRANSFER
The Recognition of Prior Learning (RPL) pathway is appropriate for candidates who have previously attained skills and knowledge from outside the formal education and training system and which includes work and life experience.
Credit transfer (CT) is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications.
Students may apply for RPL or CT for any unit in which they can successfully demonstrate competency.
UNIT OF COMPETENCY
To attain the SIT60316 Advanced Diploma of Hospitality Management, 33 units must be completed, consisting of 16 core units and 17 elective units.
|1||BSBDIV501||Manage diversity in the workplace|
|2||BSBFIN601||Manage organisational finances|
|3||BSBMGT517||Manage operational plan|
|4||BSBOPS601||Develop and implement business plans|
|5||SITXCCS008||Develop and manage quality customer service practices|
|6||SITXFIN003||Manage finances within a budget|
|7||SITXFIN004||Prepare and monitor budgets|
|8||SITXFIN005||Manage physical assets|
|9||SITXGLC001||Research and comply with regulatory requirements|
|10||SITXHRM003||Lead and manage people|
|11||SITXHRM004||Recruit, select and induct staff|
|12||SITXHRM006||Monitor staff performance|
|13||SITXMGT001||Monitor work operations|
|14||SITXMGT002||Establish and conduct business relationships|
|15||SITXMPR007||Develop and implement marketing strategies|
|16||SITXWHS004||Establish and maintain a work health and safety system|
COMMON ELECTIVE UNITS
|17||SITHCCC001||Use food preparation equipment|
|18||SITHCCC005||Prepare dishes using basic methods of cookery|
|19||SITHKOP005||Coordinate cooking operations|
|21||SITXCCS007||Enhance Customer service experiences|
|23||SITXFSA001||Use hygienic practices for food safety|
|24||SITXFSA002||Participate in safe food handling practices|
ELECTIVE OPTION 1: COOKERY PATHWAY
|26||SITHCCC006||Prepare appetisers and salads|
|27||SITHCCC007||Prepare stocks, sauces and soups|
|28||SITHCCC008||Prepare vegetable, fruit, egg and farinaceous dishes|
|29||SITHCCC012||Prepare poultry dishes|
|30||SITHCCC013||Prepare seafood dishes|
|31||SITHCCC014||Prepare meat dishes|
|32||SITHCCC018||Prepare food to meet special dietary requirements|
|33||SITHCCC019||Produce cakes, pastries and breads|
ELECTIVE OPTION 2: PATISSERIE PATHWAY
|27||SITHPAT002||Produce gateaux, torten and cakes|
|29||SITHPAT004||Produce yeast based bakery products|
|30||SITHPAT005||Produce petits fours|
|31||SITHPAT007||Prepare and model marzipan|
|32||SITXINV002||Maintain the quality of perishable items|
|33||SITXWHS002||Identify hazards, assess and control safety risks|