This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialized managerial skills and substantial knowledge of the industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions.
This qualification is suitable for an Australian Apprenticeship pathway.
This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for specialization in accommodation services, cookery, food and beverage, and gaming.
Possible job titles include:
• Area manager or operations manager
• Café 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.
Applicants need to complete Thirty Three (33) units of competency, consisting of:
• 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|
|SITXCCS008||Develop and manage quality customer service practices|
|SITXFIN003||Manage finances within a budget|
|SITXFIN004||Prepare and monitor budgets|
|SITXFIN005||Manage physical assets|
|SITXGLC001||Research and comply with regulatory requirements|
|SITXHRM003||Lead and manage people|
|SITXHRM004||Recruit, select and induct staff|
|SITXHRM006||Monitor staff performance|
|SITXMGT001||Monitor work operations|
|SITXMGT002||Establish and conduct business relationships|
|SITXMPR007||Develop and implement marketing strategies|
|SITXWHS004||Establish and maintain a work health and safety system|
|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|
|SITHCCC012||Prepare poultry dishes|
|SITHCCC013||Prepare seafood dishes|
|SITHCCC014||Prepare meat dishes|
|SITHCCC019||Produce cakes, pastries, and breads|
|SITXFSA002||Participate in safe food handling practices|
|SITHFAB002||Provide responsible service of alcohol|
|SITHIND002||Source and use information on the hospitality industry|
|SITXWHS001||Participate in safe work practices|
|SITXINV002||Maintain the quality of perishable items|
• 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.