SIT60316 - Advanced Diploma of Hospitality

Advanced-Diploma-of-Hospitality
Course Code : SIT60316

Modes of Delivery

Workplace Based

Course Duration

1 year full time

SIT60316 – Advanced Diploma of Hospitality

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 qualification is suitable for an Australian Apprenticeship pathway.

Job roles
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 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.

Pathways into the qualification
It is strongly recommended that individuals undertake lower level qualifications, or gain industry experience prior to entering SIT60316 Advanced Diploma of Hospitality. However this is not mandatory.

Pathways from the qualification
After achieving SIT60316 Advanced Diploma of Hospitality, individuals could progress to higher education qualifications in management.

Course Structure
33 units must be completed:
16 core units
17 elective units, consisting of:
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

Core units
BSBDIV501 Manage diversity in the workplace
BSBFIM601 Manage finances
BSBMGT517 Manage operational plan
BSBMGT617 Develop and implement a business plan
SITXCCS501 Manage quality customer service
SITXFIN402 Manage finances within a budget
SITXFIN501 Prepare and monitor budgets
SITXFIN601 Manage physical assets
SITXGLC501 Research and comply with regulatory requirements
SITXHRM402 Lead and manage people
SITXHRM501 Recruit, select and induct staff
SITXHRM503 Monitor staff performance
SITXMGT401 Monitor work operations
SITXMGT501 Establish and conduct business relationships
SITXMPR502 Develop and implement marketing strategies
SITXWHS601 Establish and maintain a work health and safety system
Elective units
HLTAID003 Provide first aid
SITXFSA101 Use hygienic practices for food safety
SITXFSA201 Participate in safe food handling practices
SITHCCC104 Package prepared foodstuffs
SITHCCC201 Produce dishes using basic methods of cookery
SITHCCC202 Produce appetisers and salads
SITHCCC203 Produce stocks, sauces and soups
SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes
Elective units
SITHCCC301 Produce poultry dishes
SITHCCC302 Produce seafood dishes
SITHCCC303 Produce meat dishes
SITHCCC306 Handle and serve cheese
SITHCCC307 Prepare food to meet special dietary requirements
SITHCCC308 Produce cakes, pastries and breads
SITHCCC309 Work effectively as a cook
SITHKOP402 Develop menus for special dietary requirements
BSBCMM401 Make a presentation

Prerequisite Requirements
Applicants must:
• Be of legal working age (as this qualification is undertaken on the job);
• Have satisfactorily completed a minimum of year 10 or equivalent;
• Be sufficiently proficient in English to be able to work successfully in a highly communicative and regulated environment.

Assessment Methods
The following methods will be used to determine the achievement level of competency. The customisation and flexibility of the methods for assessment aim to address specific needs and learning situations.

• Observation
• Demonstration
• Projects & presentations
• Port folios
• Quiz – Q & A
• Role play

Requirements to Receive the Qualification
Students are required to successfully complete all units of competence to be awarded this qualification.