Advanced Diploma of Hospitality Management [SIT60316]

Advanced Diploma of Hospitality Management (CRICOS Course Code: 104538A)

This qualification reflects the role of highly skilled senior managers who use abroad 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 specialisation in accommodation services, cookery, food and beverage and gaming.

Possible Job outcomes 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

After achieving the SIT60316 Advanced Diploma of Hospitality Management, students may undertake further study to attain a qualification at a similar AQF level or higher.

Entry Requirements

There are no entry requirements for this qualification. However, substantial work experience would be highly regarded. It is recommended that individuals should be 18 years or older; and have completed Year 10 or its equivalent with suitable English language skills. International Students are also required to have an English ability at the IELTS 5.0 or equivalent.

Course Duration

This program is delivered over 130 weeks’ including term breaks of full time study. Our program uses a combination of classroom face to face learning, practical hands on classes in our training facility, and online resources and activities to enhance the learning experience. A total of 15 hours a week is undertaken in the classroom with additional 5 hours completed online each week. As part of this qualification you are required to complete work base activities that allow you to develop your skills in the hospitality industry.

• Calendar Year: One Hundred and Thirty (130) weeks in total
• Academic Year: One Hundred (100) weeks
• Term breaks: Thirty (30) weeks
• Total: 130 week

Modes of study

Modes of study used at SIBN College include:

• Tutorial group discussions
• Lectures
• Group work and activities
• Audio or visual presentations
• Computer based learning
• Self-directed learning through research
• Case Studies and or Problem-solving exercises

Assessment Methods

This course includes a variety of assessment methods including:

• Practical demonstration / Observation
• Questioning
• Interview
• Case study/Scenario Problem solving
• Role play
• Assignment
• Written test/Knowledge Test
• Report
• Assignments
• Portfolio
• Short Q&A
• Project
• Work Placement
• Presentations

Work Placement

In order to successfully complete the course and to be awarded with the Qualification students must complete a period of work placement to demonstrate their ability to perform to the required standard in the workplace.

Work Placement for this course will be up to 500 hours.

 

Core Unit

BSBDIV501	Manage diversity in the workplace
BSBFIM601	Manage Finances
BSBMGT517	Manage operational plan
SITXMGT001	Monitor work operations
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 and select staff
SITXHRM006	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

SITHIND001	Use hygienic practices for hospitality service
SITHIND004	* Work effectively in hospitality service
SITHIND002	Source and use information on the hospitality industry
SITTIND001	Source and use information on the tourism and travel industry
SITEEVT001	Source and use information on the event industry
SITXSFA001	Use hygienic practices for food safety
BSBADM502	Manage meetings
BSBCMM401	Make a presentation
SITXWHS004	Establish and maintain a work health and safety system
SITXWHS002	Identify hazards, assess and control safety risks
SITXCCS003	Interact with others
SITHFAB002	Provide responsible service of alcohol
SITHFAB005	Prepare and serve espresso coffee
SITHFAB007	Serve food and beverage
SITXHRM002	Roster staff
SITXCOM005	Mange conflict
SITHIND003	* Use hospitality skills effectively

*Denotes this unit is completed in the workplace as part of the course.

NB. Please note that all units are correct at time of publication and may change to reflect Industry needs.

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