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SIT60316 - Advanced Diploma of Hospitality Management

National Course Code: SIT60316

 

CRICOS Course Code: 091129G

 

Duration: 31 weeks including holidays

 

Hours: 20 hours per week

 

Price:$6,250

 

Entry requirements:

IELTS 5.5 or equivalent

 

About this course:

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 has a workplace component. 

 

Pathways into this qualification:

Individuals may undertake lower level qualifications, and/or gain industry experience prior to entering into the SIT60316 Advanced Diploma of Hospitality Management. However, this is not mandatory.

 

Pathways from this qualification:

After achieving SIT60316 Advanced Diploma of Hospitality Management, individuals could progress to higher education qualifications in management.

 

Possible job titles:

  • 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
  • motel owner or manager
  • rooms division manager

 

Assessment methods:

 Assessment tasks are varied and may comprise the following: Observation, Portfolio, Roleplay, Project, Question& Answers.

 
Unit Code
Unit Name
Type
Core
BSBFIM601
Manage finances
80
BSBMGT617
Develop and implement a business plan
60
SITXCCS008
Develop and manage quality customer service practices
30
SITXFIN005
Manage physical assets
60
SITXHRM004
Recruit, select and induct staff
50
SITXHRM006
Monitor staff performance
50
SITXMPR007
Develop and implement marketing strategies
80
SITXWHS004
Establish and maintain a work health and safety system
50
BSBDIV501
* Manage diversity in the workplace
30
BSBMGT517
* Manage operational plan
40
SITXFIN003
* Manage finances within a budget
30
SITXFIN004
* Prepare and monitor budgets
30
SITXGLC001
* Research and comply with regulatory requirements
40
SITXHRM003
* Lead and manage people
30
SITXMGT001
* Monitor work operations
20
SITXMGT002
* Establish and conduct business relationships
40
Elective units
SITXFSA001
* Use hygienic practices for food safety (pre requisite)
15
SITHCCC020
* Work effectively as a cook
80
SITXCOM005
* Manage conflict
20
SITHCCC003
* Prepare and present sandwiches
10
SITHCCC005
* Prepare dishes using basic methods of cookery
45
SITHCCC006
* Prepare appetisers and salads
25
SITHCCC007
* Prepare stocks, sauces and soups
25
SITHCCC008
* Prepare vegetable, fruit, egg and farinaceous dishes
25
SITHCCC012
* Prepare poultry dishes
25
SITHCCC013
* Prepare seafood dishes
30
SITHCCC014
* Prepare meat dishes
40
SITHCCC017
* Handle and serve cheese
7
SITHCCC018
* Prepare food to meet special dietary requirements
45
SITHCCC019
* Produce cakes, pastries and breads
40
HLTAID003
* Provide first aid
18
SITXHRM002
* Roster staff
30
 
* Delivered within the Diploma of Hospitality Management.
 

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