SIT60322

Advanced Diploma of Hospitality Management

CRICOS Code
114777C
Course Duration
24 months
Delivery Mode
Blended Face-to-face week in a classroom-based training and and structured online study
Intakes
Jan, Feb, Apr, May, Jul, Aug, Sep, Oct

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.

Fees and charges

Tuition Fee: 20,000
Enrolment Fee: 250
  Materials Fee: 400
Special 20% off for Onshore Students: 16,000

Campus

Parramatta

Duration

N/A

 

Career Pathway

This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including:
Restaurants
Hotels
Motels
Catering operations
Clubs
Pubs
Cafes
Coffee shops.

This qualification allows for multi-skilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

Further Study

Students who successfully complete this qualification may progress into higher education qualifications in hospitality management.

Learning Outcomes

Strategic Management
Business Development and Expansion
Customer Relationship
Risk Management and Crisis Preparedness

Delivery Mode

Blended Face-to-face week in a classroom-based training and and structured online study

Prerequisite

There are no pre-requisite for this qualification.

Entry requirements

Be over the age of 18
Demonstrate good command of written and spoken English
Verified evidence of IELTS Level 5.5 overall (or equivalent). Other English language tests such as PTE (score 42) and TOEFL (score 46) can be accepted.
Have completed a Higher School Certificate (HSC)/Australian Year 12/ Certificate IV or above qualification/ equivalent work experience.

Additionally, all applicants are required to:

Complete Pre-Enrollment Interview – to assess suitability to undertake the course

Complete a Language Literacy & Numeracy (LLN) assessment – a diagnostic process to identify if prospective student requires LLN support.

(Note: Any AQF qualification at the Certificate IV level or above in a relevant discipline area delivered and assessed in English only will be deemed as meeting both the academic and English language entry requirement)

Key Skills Developed

Business planning and financial management
Marketing strategies
Human resource management
Customer service excellence

Assessment Methods

Observation/Third Party
Group Activities
Individual Activities
Case studies/Scenarios
Research Assignments
Role Play
Class Discussion

Units of CompetencyCore/Elective
SITXCCS016Develop and manage quality customer service practicesCore
BSBFIN601Manage organisational financesCore
BSBOPS601Develop and implement business plansCore
SITXHRM010Recruit, select and induct staffCore
SITXMPR014Develop and implement marketing strategiesCore
SITXHRM012Monitor staff performanceCore
SITXWHS008Establish and maintain a work health and safety systemCore
SITXGLC002Identify and manage legal risks and comply with lawCore
SITXMGT005Establish and conduct business relationshipsCore
SITXFIN011Manage physical assetsCore
SITXFIN010Prepare and monitor budgetsCore
SITXFIN009Manage finances within a budgetCore
SITXMGT004Monitor work operationsCore
SITXHRM009Lead and manage peopleCore
SITHCCC029*Prepare stocks, sauces and soupsElective (G-C)
SITHCCC035*Prepare poultry dishesElective (G-C)
SITHCCC036*Prepare meat dishesElective (G-C)
SITHCCC037*Prepare seafood dishesElective (G-C)
SITHCCC041*Produce cakes, pastries and breadElective (G-C)
SITHKOP012*Develop recipes for special dietary requirementsElective (G-C)
SITHKOP013*Plan cooking operationsElective (G-B)
SITXHRM008Roster staffElective (G-D)
SITXCOM010Manage conflictsElective (G-D)
SITHCCC023*Use food preparation equipmentElective (G-C)
SITHCCC042*Prepare food to meet special dietary requirementsElective (G-C)
SITXFSA005Use hygienic practices for food safetyElective (G-A)
SITHCCC027*Prepare dishes using basic methods of cookeryElective (G-C)
SITXFSA006Participate in safe food handling practicesElective (G-C)
SITHPAT016*Produce dessertsElective (G-C)
SITHCCC028*Prepare appetisers and saladsElective (G-C)
SITHCCC030*Prepare vegetable, fruit, eggs and farinaceous dishesElective (G-C)
SITHCCC031*Prepare vegetarian and vegan dishesElective (G-C)
SITHCCC038*Produce and serve food for buffetsElective (G-C)