SIT60322 Advanced Diploma of Hospitality Management

  • Course Overview
  • Intake Dates
  • Career Outcome

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.
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, cafés, and coffee shops.

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

PRE-REQUISITE REQUIREMENTS

No pre-requisite requirement for this qualification as per course training package.

Course date 

10th January 2022
11th April 2022
11th July 2022
10th October 2022
9th January 2023
10th April 2023

10th July 2023
9th October 2023

Breaks (holidays)

21st March 2022 – 10th April 2022
20th June 2022 – 10th July 2022
19th September – 9th October 2022
19th Dec 2022 – 8th January 2023
20th March 2023 – 09th April 2023
19th June 2023 – 9th July 2023
18th September – 8th October 2023
18th December 2023 – 7th January 2024

This qualification enables the student to seek employment in the following job roles:

  • Area manager or operations manager
  • Café 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

No pre-requisite requirement for this qualification as per course training package.

The entry requirements of SBDI are:

  1. Meet evidentiary requirements for country of origin
  2. Must be 18 years of age or older at the time of course commencement
  3. Some prospective students may be asked to undertake an LLN assessment or enrolment interview prior to acceptance.
  4. Must demonstrate English level of IELTS 5.5 with no band less than 5.0 or equivalent, such as: TOEFL 527, PTE Academic 42, IBT 46, CAE 162, OET B, General English Upper Intermediate, MOI Certificate.
  5. Must have the ability to carry out kitchen training involving physical activity, including lifting, carried out in a hot environment.

Core units – 14
-BSBFIN601 Manage organisational finances
-BSBOPS601 Develop and implement business plans
-SITXCCS016 Develop and manage quality customer service practices
-SITXFIN009 Manage finances within a budget
-SITXFIN010 Prepare and monitor budgets
-SITXFIN011 Manage physical assets
-SITXGLC002 Identify and manage legal risks and comply with law
-SITXHRM009 Lead and manage people
-SITXHRM010 Recruit, select and induct staff
-SITXHRM012 Monitor staff performance
-SITXMGT004 Monitor work operations
-SITXMGT005 Establish and conduct business relationships
-SITXMPR014 Develop and implement marketing strategies
-SITXWHS008 Establish and maintain a work health and safety system

Elective Units – 19
-SITXCOM010 Manage conflict
-SITXWHS006 Identify hazards, assess and control safety risks
-SITXFSA005 Use hygienic practices for food safety
-SITXFSA006 Participate in safe food handling practices
-SITHCCC023 Use food preparation equipment
-SITHCCC027 Prepare dishes using basic methods of cookery
-SITXHRM008 Roster staff
-SITXINV006 Receive, store and maintain stock
-SITHKOP014 Plan catering for events or functions
-SITHKOP011 Plan and implement service of buffets
-SITHCCC038 Produce and serve food for buffets
-SITXFSA008 Develop and implement a food safety program
-SITHCCC043 Work effectively as a cook
-BSBTWK503 Manage meetings
-SITHFAB036 Provide advice on food
-SITTTVL001 Access and interpret product information
-BSBOPS504 Manage business risk
-SITXINV007 Purchase goods
-SITXINV008 Control stock

Students will need to successfully complete all units in this course to receive certificate of SIT60316 – Advanced Diploma of Hospitality Management. Learners who partially complete the qualification will receive a Statement of Attainment for the units in which they are deemed competent.

It is mandatory to complete work placement hours to be eligible for attainment of this qualification.

You will be assessed in the classroom and workplace. Assessments include written questions, demonstration of tasks/techniques, group activities, in class activities, written work, role play, presentation, work based project, and research projects and workplace evidence/observation.

RECOGNITION OF PRIOR LEARNING RPL/ CREDIT TRANSFER

SBDI recognises qualifications issued by other RTOs. SBDI will accept and mutually recognise the qualifications and Statements of Attainment awarded by any other registered training organisation unless precluded by licensing requirements. We can also grant you Credit Transfer for subjects or units you have completed where equivalence can be established between the unit in your course, and the subject or unit you have completed.

Recognition of Prior Learning (RPL) is a process where skills and knowledge that you have gained through work and life experience and other unrecognised training can be formally recognised.

During the entry process and interview stage SBDI will discuss with you the process and options for RPL. Suitability is often determined on how much experience you have in a certain area, your work history and previous training. If RPL is determined as a possibility for you, you will be provided with a kit that will guide you in working through each unit to determine relevant skills and experience and identify whether you would be able to provide the required evidence.

UNIQUE STUDENT IDENTIFIER (USI) REQUIREMENT

USI is needed for all students studying with SBDI. From 1 January 2015 for undertaking Nationally Recognised Training delivered by a Registered Training Organisation the student/s will need to have a Unique Student Identifier (USI). The USI is available online and at no cost to the student. This USI will stay with the student for life and be recorded with any nationally recognised VET course that is completed. Please see the official USI website https://www.usi.gov.au. The student after enrolment is required to create USI (Unique Student Identifier) or allow SBDI to create an USI on their behalf.

STUDENT SUPPORT WELFARE and GUIDANCE SERVICES

Relevant resources are available at SBDI to ensure that the students settle in well, smoothly transit life in new places and achieve the required level of competency in all accredited courses. Our staff assists in how to seek help with local welfare and guidance services.

ORIENTATION

Orientation to assist students is provided by SBDI as an age and culturally appropriate program. Please refer Pre-enrolment Information Pack at www.sbdi.edu.au Students will be permitted to attend classes only after they have attended and completed the orientation session for the enrolled courses.

Students who complete this course may wish to continue their education into higher education qualifications in hospitality management.

Tuition Fee: $AU 13500
Non Tuition Fee: Enrolment fees $250 and Materials fees $1000
Estimated Total Course Cost: $AU 14750 (Includes material/training and enrolment fee)

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