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.
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.
- Applicants must be minimum 18 years of age at the time of commencement
- Successful completion of Australian Equivalent Year 12 qualification
- IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent
- Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
- Applicants should have basic computer and MS Office skills (Word, Excel and Power Point)
- Applicants must complete the PAX LLN test
Teaching is conducted in the classroom as well as in the commercial kitchen settings when required to simulate real work environment. The delivery will include face to face teaching, lectures, discussions, research, learning activities, group work and supervised practical sessions.
Assessments comprise of written assignments and project works, case studies and practical demonstration.
Pathways from the qualification
After achieving Advance Diploma of Hospitality Management, individuals could progress to higher education qualifications in management.
Employment pathways from the Qualification
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 within Hospitality industry
- Cafe owner or manager
- Executive chef
- Executive sous chef
- Food and beverage manager
- Head Chef
To attain the SIT60316 Advanced Diploma of Hospitality Management, 33 units must be completed:
- 16 core units
- 17 elective units consisting of:
| UNIT CODE | UNIT NAME | |||
|---|---|---|---|---|
| Core Units | ||||
| BSBDIV501 | Manage diversity in the workplace | |||
| BSBMGT517 | Manage operational plan | |||
| SITXCCS008 | Develop and manage quality customer service practices | |||
| SITXFIN003 | Manage finances within a budget | |||
| SITXFIN004 | Prepare and monitor budgets | |||
| 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 | |||
| BSBFIM601 | Manage finances | |||
| BSBMGT617 | Develop and implement a business plan | |||
| SITXFIN005 | Manage physical assets | |||
| SITXMPR007 | Develop and implement marketing strategies | |||
| SITXWHS004 | Establish and maintain a work health and safety system | |||
| Elective Unit(s) | ||||
| SITHCCC001 | Use food preparation equipment * | |||
| 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 * | |||
| SITHKOP005 | Coordinate cooking operations * | |||
| SITHPAT006 | Produce desserts * | |||
| SITXCOM005 | Manage conflict | |||
| SITXFIN002 | Interpret financial information | |||
| SITXFSA001 | Use hygienic practices for food safety | |||
| SITXFSA002 | Participate in safe food handling practices | |||
| SITXHRM002 | Roster staff | |||
* Prerequisite unit is SITXFSA001 Use hygienic practices for food safety