Education Access Australia

 
Education Access Australia
17-35 Abbotsford Street,‎ West Melbourne, Victoria 3003, Australia
Phone: +61 3 9654 3433 | Fax: +61 3 9654 3455 | Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
ABN: 45 101 976 596. CRICOS No: 02450B, RTO ID: 21265

Home Courses Hospitality SIT60316 Advanced Diploma of Hospitality Management

Wednesday21 November 2018

SIT60316 Advanced Diploma of Hospitality Management

CRICOS CODE 091100J

COURSE DESCRIPTION

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.

ENTRY REQUIREMENTS

While there are no entry requirements defined in the training package, the RTO requires the following criteria to be met:

  • Applicants must be minimum 18 years of age at the time of commencement
  • Successful completion of Australian Equivalent Year 12 qualification or higher
  • Minimum IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent.
  • In addition,

  • Cookery pathway Candidates should be able to handle and cook diary products and non-vegetarian food items including beef and pork.
  • Applicants should have basic computer and MS Office skills (Word, Excel and Power Point).
Note: Alternatively, students may demonstrate their Language, Literacy and Numeracy requirement through an EAA LLN assessment test.

COURSE DURATION

This course will be delivered over 102 weeks of full time study including 24 weeks of holidays and breaks.

It is expected that the program would be of less duration for students who have completed components that can be identified by the Recognition of Prior Learning (RPL), and/or Credit Transfer.

TARGET GROUP

Candidates who are 18 years and above, (including mature aged clients) who wish to enter into the hospitality industry at the Senior management level.

PATHWAYS INTO THE QUALIFICATION

Individuals may enter SIT60316 - Advanced Diploma of Hospitality Management with limited or no vocational experience and without a lower level qualification. Even though, it is strongly recommended that individuals undertake lower level qualifications such as Diploma or Certificate IV and/or gain industry experience prior to entering.

PATHWAYS FROM THE QUALIFICATION

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

CAREER OPPORTUNITIES

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 or sous chef
  • food and baverage manager
  • head chef

DELIVERY

Training is based on face-to-face classroom delivery including interactive classroom teaching, practical activities and tutorials together with a practical placement (Work Based Training or WBT). Practical activities are conducted in the commercial Training Kitchen within the RTO premises. Students have to complete minimum of 12 sessions (48 hours of Practical placement) of Worked based Training (WBT) during their studies.

DELIVERY LOCATION

17-35 Abbotsford Street, West Melbourne & 14/65 Mark Street, North Melbourne

ASSESSMENTS

Assessment will usually commence in the session following delivery. As this is a competency based program, assessment continues throughout the program until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed. Students will be required to perform in a range of assessment tasks including and not limited to: Knowledge Test (MCQ), Written Assignment, Practical Observation / Demonstration, Logbook, Role Play, Project, Portfolio and Case study.

RPL/CREDIT TRANSFER

The recognition of prior learning (RPL) pathway is appropriate for candidates who have previously attained skills and knowledge from outside the formal education and training system and which includes work and life experience.

Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications.

Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.

UNIT OF COMPETENCY

To attain the SIT60316 Advanced Diploma of Hospitality Management, 33 units must be completed, consisting of 16 core units and 17 elective units

Core Units
1 BSBDIV501 Manage diversity in the workplace
2 BSBFIM601 Manage finances
3 BSBMGT517 Manage operational plan
4 BSBMGT617 Develop and implement a business plan
5 SITXCCS008 Develop and manage quality customer service practices
6 SITXFIN003 Manage finances within a budget
7 SITXFIN004 Prepare and monitor budgets
8 SITXFIN005 Manage physical assets
9 SITXGLC001 Research and comply with regulatory requirements
10 SITXHRM003 Lead and manage people
11 SITXHRM004 Recruit, select and induct staff
12 SITXHRM006 Monitor staff performance
13 SITXMGT001  Monitor work operations 
14 SITXMGT002  Establish and conduct business relationships 
15 SITXMPR007 Develop and implement marketing strategies
16 SITXWHS004 Establish and maintain a work health and safety system

Common Elective Units

17 SITHCCC001 Use food preparation equipment
18 SITHCCC005 Prepare dishes using basic methods of cookery
19 SITHKOP005 Coordinate cooking operations
20 SITHPAT006 Produce desserts
21 SITXCCS007 Enhance Customer service experiences
22 SITXCOM005 Manage conflicts
23 SITXFSA001 Use hygienic practices for food safety
24 SITXFSA002 Participate in safe food handling practices
25 SITXHRM002 Roaster staff

Elective Option 1: Cookery Pathway

26 SITHCCC006 Prepare appetisers and salads
27 SITHCCC007 Prepare stocks, sauces and soups
28 SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
29 SITHCCC012 Prepare poultry dishes
30 SITHCCC013 Prepare seafood dishes
31 SITHCCC014 Prepare meat dishes
32 SITHCCC018 Prepare food to meet special dietary requirements
33 SITHCCC019 Produce cakes, pastries and breads

Elective Option 2: Patisserie Pathway

26 SITHPAT001 Produce cakes
27 SITHPAT002 Produce gateaux, torten and cakes
28 SITHPAT003 Produce pastries
29 SITHPAT004 Produce yeast based bakery products
30 SITHPAT005 Produce petits fours
31 SITHPAT007 Prepare and model marzipan
32 SITXINV002 Maintain the quality of perishable items
33 SITXWHS002 Identify hazards, assess and control safety risks

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