This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of the industry to coordinate hospitality operations. They operate independently, have responsibility for others, and make a range of operational business decisions.
This qualification is suitable for an Australian Apprenticeship pathway.
This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialization in accommodation services, cookery, food and beverage, and gaming.
Possible job titles include:
- Banquet or Function Manager
- Bar Manager
- Café Manager
- Chef de Cuisine
- Chef Patissier
- Club Manager
- Executive Housekeeper
- Front Office Manager
- Gaming Manager
- Kitchen Manager
- Motel Manager
- Restaurant Manager
- Sous Chef
- Unit Manager catering operations.
Pathways into the qualification
It is strongly recommended that individuals undertake lower level qualifications, or gain industry experience prior to entering SIT50416 Advanced Diploma of Hospitality Management. However, this is not mandatory.
Pathways from the qualification
Successful completion of this qualification will provide participants with the skills to obtain one of the following occupational positions: banquet or function manager; chef de cuisine; executive housekeeper; front office manager; kitchen manager; restaurant manager; sous chef; or unit manager (catering operations).
Applicants need to complete Twenty Eight (28) units of competency, consisting of:
• Thirteen (13) core units
• Fifteen (15) elective units
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|
|SITXCCS007||Enhance customer service experiences|
|SITXCCS008||Develop and manage quality customer service practices|
|SITXFIN003||Manage finances within a budget|
|SITXFIN004||Prepare and monitor budgets|
|SITXGLC001||Research and comply with regulatory requirements|
|SITXHRM003||Lead and manage people|
|SITXMGT001||Monitor work operations|
|SITXMGT002||Establish and conduct business relationships|
|SITXWHS003||Implement and monitor work health and safety practices|
|SITXFSA001||Use hygienic practices for food safety|
|SITHCCC020||Work effectively as a cook|
|SITHCCC001||Use food preparation equipment|
|SITHCCC003||Prepare and present sandwiches|
|SITHCCC006||Prepare appetisers and salads|
|SITHCCC007||Prepare stocks, sauces, and soups|
|SITHCCC008||Prepare vegetable, fruit, egg and farinaceous dishes|
|SSITHCCC012||Prepare poultry dishes|
|SITHCCC013||Prepare seafood dishes|
|SITHCCC014||Prepare meat dishes|
|SITHFAB002||Provide responsible service of alcohol|
|SITXFSA002||Participate in safe food handling practices|
|SITXINV002||Maintain the quality of perishable items|
|SITHIND002||Source and use information on the hospitality industry|
|CPPCLO3009||Clean glass surfaces|
|CPPCLO3017||Clean west areas|
Electives unit allocation will be provided based on student experience, background, and knowledge.
• 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 customization and flexibility of the methods for assessment aim to address specific needs and learning situations.
• Projects & presentations
• Quiz – Q & A
Requirements to Receive the Qualification
Students are required to successfully complete all units of competence to be awarded this qualification.