Advanced Diploma of Hospitality Management
Course Code: SIT60322
Cricos Code: 117499G
Duration: 91 wks (including holidays)
Location: West Footscary, Melbourne CBD, Hobart CBD. Brisbane CBD
Intake: Jan, April, July & Oct (* Monthly intake available for onshore students )
Tuition Fees: $25,000
Application Fee: $350
Materials Fee: $2000
Description
This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions. 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 acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
Entry Requirements
There are no entry requirements specified in the training package, however Central Australian College (CAC) recommends that students entering this qualification:
- Must have satisfactorily completed an equivalent of Australian year 12 or Certificate IV or higher.
- Must have IELTS score of 6 (or equivalent) or satisfactory completion of CAC entry test, or a completion of an ELICOS program.
- All international students must be at least 18 years of age or above to study at Central Australian College.
- Must participate in Pre-Training Assessment, prior to commencement of the course
Employment Pathway
This qualification reflects the role of individuals who use a wide range of management and cookery skills. Upon completion of the course they will have a sound knowledge of hospitality management, kitchen management and operations. They will be able to work with independence and provide operational advice and support to team members. Possible job titles relevant to this qualification may include:
- General Manager
- Operations Manager
- Food and Beverage Manager
- Event Manager
- Front Office Manager
- Venue Manager
- Catering Manager
- Hotel/Resort Manager
- Restaurant Manager
- Cook/Chef
- Chef de Partie
- Sous Chef
- Executive Chef
Course Delivery
CAC will deliver this course by scheduling 20 hours of Student Contact Hours (SCH) over 3 days per week. The breakdown of 20 hours is over 2 days of structured learning and half day of directed learning.
Student will need to complete a total of 192 hours of work placement. Links with hospitality sectors will be developed and placements will be sourced in the local and surrounding areas, to allow students to complete work placement in a real work setting.
Assessment Method
Assessment methods are flexible, valid, reliable and fair. Assessment strategies include:
• Questions and answers
• Observation and Demonstration
• Report
• Case Study
• Research Project
• Project Planning
• Scenario Analysis
Pathways Information
Further training pathways from this qualification may include:
- Bachelor’s Degree in Hospitality and Management or Business
- Bachelor’s Degree in Tourism and Hospitality
- Postgraduate Diploma in Hospitality Management
Course Structure
To be awarded the SIT60322 – Advanced Diploma of Hospitality Management, students must complete and demonstrate competency in 33 units of competency, consisting of 14 Core Units and 19 Electives Units.
Unit Code | Unit Name | Elective or Core |
BSBFIN601 | Manage organisational finances | Core |
BSBOPS601 | Develop and implement business plans | Core |
SITXFIN011 | Manage physical assets | Core |
SITXHRM012 | Monitor staff performance | Core |
SITXMPR014 | Develop and implement marketing strategies | Core |
SITXWHS008 | Establish and maintain a work health and safety system | Core |
SITXCCS016 | Develop and manage quality customer service practices | Core |
SITXFIN009 | Manage finances within a budget | Core |
SITXFIN010 | Prepare and monitor budgets | Core |
SITXGLC002 | Identify and manage legal risks and comply with law | Core |
SITXHRM009 | Lead and manage people | Core |
SITXHRM010 | Recruit, select and induct staff | Core |
SITXMGT004 | Monitor work operations | Core |
SITXMGT005 | Establish and conduct business relationships | Core |
SITXFSA005 | Use hygienic practices for food safety | Elective |
SITHCCC043* | Work effectively as a cook | Elective |
SITHCCC037 | Prepare seafood dishes | Elective |
SITHCCC035 | Prepare poultry dishes | Elective |
SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Elective |
SITHCCC036 | Prepare meat dishes | Elective |
SITHCCC027 | Prepare dishes using basic methods of cookery | Elective |
SITHCCC028 | Prepare appetisers and salads | Elective |
SITHCCC029 | Prepare stocks, sauces and soups | Elective |
SITHCCC041 | Produce cakes, pastries and breads | Elective |
SITHCCC042 | Prepare food to meet special dietary requirements | Elective |
SITHCCC023 | Use food preparation equipment | Elective |
SITHCCC032 | Produce cook-chill and cook-freeze foods | Elective |
SITHFAB021 | Provide responsible service of alcohol | Elective |
SITHFAB023* | Operate a bar | Elective |
BSBCMM411 | Make presentations | Elective |
SITXCOM010 | Manage conflict | Elective |
SITXFIN008 | Interpret financial information | Elective |
SITXHRM008 | Roster staff | Elective |
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Central Australian College is responsible for the quality of the training and assessment in compliance with the Standards of Registered Training Organisations (SRTO), and for the issuance of the AQF (Australian Qualifications Framework) certification documentation.
*Conditions apply
Fees may change during your course of study. CAC reserves the right to discontinue or alter any course date, tuition or service fee, location, timetable or staffing without prior notice. This will constitute a provider default and all tuition fees will be handled in accordance with Central Australian College’s Refund Policy. Interest will not be credited to Student Fees or disbursements and therefore no interest will be recovered by students in the event of cancellation. Students must maintain valid Overseas Student Health Care insurance throughout their enrollment.