SIT60316 – Advanced Diploma of Hospitality Management
Overview

Description
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.

Job roles
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.

Course Structure

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.

CORE UNITS
BSBDIV501 Manage diversity in the workplace
BSBFIM601 Manage finances
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
ELECTIVE UNITS
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
SITHPAT006 Produce desserts
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

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 customization and flexibility of the methods for assessment aim to address specific needs and learning situations.

• Observation
• Demonstration
• Projects & presentations
• Portfolios
• Quiz – Q & A
• Roleplay

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

Curriculum
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by root
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Course price
$100.00
Durations: 53 week
Lectures: 0
Maximum Students: 1000
Skill level: beginner