CRICOS CODE 091100J

SIT60316 Advanced Diploma of Hospitality Management

COURSE DESCRIPTION

This qualification reflects the role of individuals operating at a senior level who use substantial industry knowledge and wide-ranging, specialist 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
    • Cafe Owner/Manager
    • Executive or Sous Chef
    • Food and Beverage 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 must complete a minimum of 12 sessions (48 hours of practical placement) of WBT during their studies.

DELIVERY LOCATION

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

ASSESSMENTS

Assessments 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 further training 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
    • Case Study

RECOGNITION OF PRIOR LEARNING/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 (CT) 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 CT 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

1BSBDIV501Manage diversity in the workplace
2BSBFIM601Manage finances
3BSBMGT517Manage operational plan
4BSBMGT617Develop and implement a business plan
5SITXCCS008Develop and manage quality customer service practices
6SITXFIN003Manage finances within a budget
7SITXFIN004Prepare and monitor budgets
8SITXFIN005Manage physical assets
9SITXGLC001Research and comply with regulatory requirements
10SITXHRM003Lead and manage people
11SITXHRM004Recruit, select and induct staff
12SITXHRM006Monitor staff performance
13SITXMGT001Monitor work operations
14SITXMGT002Establish and conduct business relationships
15SITXMPR007Develop and implement marketing strategies
16SITXWHS004Establish and maintain a work health and safety system

COMMON ELECTIVE UNITS

17SITHCCC001Use food preparation equipment
18SITHCCC005Prepare dishes using basic methods of cookery
19SITHKOP005Coordinate cooking operations
20SITHPAT006Produce desserts
21SITXCCS007Enhance Customer service experiences
22SITXCOM005Manage conflicts
23SITXFSA001Use hygienic practices for food safety
24SITXFSA002Participate in safe food handling practices
25SITXHRM002Roaster staff

ELECTIVE OPTION 1: COOKERY PATHWAY

26SITHCCC006Prepare appetisers and salads
27SITHCCC007Prepare stocks, sauces and soups
28SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes
29SITHCCC012Prepare poultry dishes
30SITHCCC013Prepare seafood dishes
31SITHCCC014Prepare meat dishes
32SITHCCC018Prepare food to meet special dietary requirements
33SITHCCC019Produce cakes, pastries and breads

ELECTIVE OPTION 2: PATISSERIE PATHWAY

26SITHPAT001Produce cakes
27SITHPAT002Produce gateaux, torten and cakes
28SITHPAT003Produce pastries
29SITHPAT004Produce yeast based bakery products
30SITHPAT005Produce petits fours
31SITHPAT007Prepare and model marzipan
32SITXINV002Maintain the quality of perishable items
33SITXWHS002Identify hazards, assess and control safety risks

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