SIT60316 Advanced Diploma of Hospitality Management

NATIONAL CODE: SIT60316 CRICOS CODE: 092747F
Duration: 104 Weeks
FEES – Tuition: $24,000 Materials: $1,500 Application: $250

Course Description

This qualification, as described in the Hospitality and Tourism Training Package Reflects the role of highly skilled senior managers who use a broad range of hospitality skills and substantial knowledge of industry to coordinate hospitality operations in a variety of commercial cookery and kitchen operations business applications. The skills and knowledge that will be provided to students will help them to operate with significant autonomy and enable them to make strategic business management decisions.

No Licensing, legislative or certification requirements apply to this qualification at the time of publication.

Location: 859 High Street, Thornbury, VIC 3071. Level 4, 380 Bourke Street, Melbourne VIC 3000 (locations subject to change at the time of enrolment)

Duration: 104 weeks including holidays

Tuition weeks: 88 weeks

Delivery and Assessment mode: Face to face, combination of theory, practical and/or project assessments

Entry Requirements

Completion of year 11 or equivalent (subject to the assessment and approval of Australian College of Trade Admission team)
English requirements IELTS 5.5 or equivalent or TOEFL PB 506, IBT 62, PTE Academic 46, CAE & CPE (from 2015) 152
Applicants must be 18 years of age and above
Successful completion of the Pre-Training Review (PTR)
LLN Level 4

Work based Training / Workplacement: Australian College of Trade offers students simulated work-based training in one of our fully equipped commercial kitchens

Possible Pathways for further study:
After achieving SIT60316 individuals could progress to higher education qualifications in management

Possible Occupational Outcomes:

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

*Tuition fees and other course related fees are not subject to change once a student has enrolled.
All equipment & resources are at student’s expense

Core units
BSBDIV501 Manage diversity in the workplace
BSBFIM601 Manage finances
BSBMGT517 Manage operational plan
BSBMGT617 Develop and implement a business plan
SITXCCS008 Develop & 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

Elective units
(Commercial Cookery Outcome)
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITHIND002 Source and use information on the hospitality industry
SITHCCC005 Prepare Dishes Using Basic methods of cookery
SITHCCC006 Produce appetisers and salads
SITHCCC007 Produce stocks, sauces and soups
SITHCCC008 Produce vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Produce poultry dishes
SITHCCC013 Produce seafood dishes
SITHCCC014 Produce meat dishes
SITHCCC015 Prepare and serve food for buffets
SITHCCC018 Prepare foods to meet special dietary requirements
SITHCCC019 Produce cakes, pastries and breads
SITHCCC020 Work effectively as a cook
SITHKOP004 Develop Menus for special dietary requirements
SITHKOP005 Coordinate Cooking Operations
SITHPAT006 Produce desserts

Elective units
(Front of House outcome)
Elective units (Front of House outcome)
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITHIND002 Source and use information on the hospitality industry
SITHIND004 Work effectively in Hospitality Service
SITEEVT002 Process and monitor event registrations
SITEEVT005 Plan in-house events or functions
SITEEVT008 Manage event staging components
SITXCCS007 Enhance the customer service experience
SITXCOM005 Manage conflict
SITXCCS006 Provide service to customers
SITXCOM002 Show social and cultural sensitivity
SITHFAB001 Clean & tidy bar areas
SITHFAB002 Provide responsible service of alcohol
SITHFAB003 Operate a bar
SITHFAB007 Serve food and beverage
SITHFAB014 Provide table service of food and beverage

*International Students, please note:
If one of the following applies, you do not need to provide evidence of an English Test score:

you are enrolled in full-time school studies as a principal course including in a secondary exchange program, a postgraduate research course, a standalone English Language Intensive Course for Overseas Students (ELICOS), and Foreign Affairs or Defence sponsored students
you have completed at least five years’ study in one or more of the following countries: Australia, UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland
you are a citizen and hold a passport from UK, USA, Canada, NZ or Republic of Ireland

in the two years before applying for the student visa, you completed, in Australia and in the English language, either the Senior Secondary Certificate of Education or a substantial component of a course leading to a qualification from the Australian Qualifications Framework at the Certificate IV or higher level, while you held a student visa.