SIT60316 – Advanced Diploma of Hospitality
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.
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 sous chef
Food and beverage manager
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.
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.
|BSBDIV501||Manage diversity in the workplace|
|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|
|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|
• 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.
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.
• 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.