Advanced Diploma of Hospitality Management

Course Code :

SIT60322
CRICOS Code :
110441D

Study Mode:

14 Hours Face to Face and 6 Hours Online

Study Duration:

104 weeks (80 Academic weeks + 24 Weeks Holidays)

Fees Information:

Tuition Fees: 24,000
Enrollment Fee: 250
Material Fee: 1000

*Student material fees does not include the cost of work book. Student can purchase/ order student work book from SCCM reception if required with additional cost.

Delivery Location:

Level 2, 17-21 Macquarie St Parramatta NSW 2150

Level 1, 303 Pitt St, Sydney 2000, NSW

9 Searcy St, Darwin City, NT, 0800

Level 8 50 Grenfell St, ADELAIDE, South Australia 5000

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.

Outcome

Requirement

Assessment Method

Recognition of Prior Learning (RPL)

Credit

Pathways

Units of competency

SITXHRM010
Recruit, select and induct staff
Elective
SITXHRM008
Roster staff
Core
SITXCOM010
Manage conflict
Core
SITXHRM009
Lead and manage people
Core
SITXFIN009
Manage finances within a budget
Core
HLTAID011
Provide First Aid
Elective
SITXWHS006
Identify hazards, assess and control safety risks
Elective
SITXFSA005
Use hygienic practices for food safety
Core
SITHCCC023*
Use food preparation equipment
Core
SITHCCC027*
Prepare dishes using basic methods of cookery
Core
SITHCCC029*
Prepare stocks, sauces and soups
Core
SITHCCC035*
Prepare poultry dishes
Core
SITHCCC036*
Prepare meat dishes
Core
SITHCCC037*
Prepare seafood dishes
Core
SITHCCC041*
Produce cakes, pastries and breads
Core
SITHPAT016*
Produce desserts
Core
SITHCCC042*
Prepare food to meet special dietary requirements
Core
SITXMGT004
Monitor work operations
Core
SITHKOP013*
Plan cooking operations
Core
SITXMGT005
Establish and conduct business relationships
Core
SITXCCS016
Develop and manage quality customer service practices
Core
SITXFIN010
Prepare and monitor budgets
Core
SITXGLC002
Identify and manage legal risks and comply with law
Core
SITXHRM012
Monitor staff performance
Core
BSBFIN601
Manage organisational finances
Core
BSBOPS601
Develop and implement business plans
Core
SITXWHS008
Establish and maintain a work health and safety system
Core
SITXFIN011
Manage physical assets
Core
SITXCCS010
Provide visitor information
Elective
SITXCCS012
Provide lost and found services
Elective
BSBCMM411
Make presentations
Elective
BSBOPS502
Manage business operational plans
Elective
SITXMPR014
Develop and implement marketing strategies
Core

How to Apply

Course Code :

SIT60322
CRICOS Code :
110441D

Study Mode:

14 Hours Face to Face and 6 Hours Online

Study Duration:

104 weeks (80 Academic weeks + 24 Weeks Holidays)

Fees Information:

Tuition Fees: 24,000
Enrollment Fee: 250
Material Fee: 1000

*Student material fees does not include the cost of work book. Student can purchase/ order student work book from SCCM reception if required with additional cost.

Delivery Location:

Level 2, 17-21 Macquarie St Parramatta NSW 2150

Level 1, 303 Pitt St, Sydney 2000, NSW

9 Searcy St, Darwin City, NT, 0800

Level 8 50 Grenfell St, ADELAIDE, South Australia 5000

Overview

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.

Course Outcome

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.

The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Requirement

  • Year 12 (HSC)
  • Age- 18 Years or Above
  • Academic IELTS 5.5 overall, no less than 5.0 in each band, or upper intermediate, or EAP from approved ELICOS/ESL centre or evidence of completing a VET course at Certificate IV or above the level in Australia.
  • Students who do not meet the English requirement as above must sit for an LLN Test.

Assessment Method

Assessments may include short written knowledge tests, discussions and oral communication demonstrations, case study exercises, written reports, web-based research and reports, final projects, and final written exams. To perform at your best, you will probably need to work on the assessments outside of class time.

Recognition of Prior Learning

Students who have completed relevant studies or have some of the competencies in the course may apply for Recognition of Prior Learning (RPL). Application for RPL can be made with the initial application or can be made within two weeks of the course commencement using the RPL Application Form and by providing supporting documents. Please note that RPL cannot result in an international student having less than a full-time load of study (20 hours per week) but can reduce the overall duration of the course and fees. See our Student Handbook for more information.

Credit Transfer

If a Student has an Australian VET qualification and the units match exactly with the units delivered, the Student will be granted a Direct Credit Transfer. Marketing and student services staff will manage this process following Student Credit Transfer and Recognition of Prior Learning policy and procedure. This sets out how the process is administered and the adjustment to course duration and course fees.

Pathways

Potential employment options are in Hospitality roles.

Students who complete this course may wish to continue their education into higher education.

Units of competency

SITXHRM010
Recruit, select and induct staff
Elective
SITXHRM008
Roster staff
Core
SITXCOM010
Manage conflict
Core
SITXHRM009
Lead and manage people
Core
SITXFIN009
Manage finances within a budget
Core
HLTAID011
Provide First Aid
Elective
SITXWHS006
Identify hazards, assess and control safety risks
Elective
SITXFSA005
Use hygienic practices for food safety
Core
SITHCCC023*
Use food preparation equipment
Core
SITHCCC027*
Prepare dishes using basic methods of cookery
Core
SITHCCC029*
Prepare stocks, sauces and soups
Core
SITHCCC035*
Prepare poultry dishes
Core
SITHCCC036*
Prepare meat dishes
Core
SITHCCC037*
Prepare seafood dishes
Core
SITHCCC041*
Produce cakes, pastries and breads
Core
SITHPAT016*
Produce desserts
Core
SITHCCC042*
Prepare food to meet special dietary requirements
Core
SITXMGT004
Monitor work operations
Core
SITHKOP013*
Plan cooking operations
Core
SITXMGT005
Establish and conduct business relationships
Core
SITXCCS016
Develop and manage quality customer service practices
Core
SITXFIN010
Prepare and monitor budgets
Core
SITXGLC002
Identify and manage legal risks and comply with law
Core
SITXHRM012
Monitor staff performance
Core
BSBFIN601
Manage organisational finances
Core
BSBOPS601
Develop and implement business plans
Core
SITXWHS008
Establish and maintain a work health and safety system
Core
SITXFIN011
Manage physical assets
Core
SITXCCS010
Provide visitor information
Elective
SITXCCS012
Provide lost and found services
Elective
BSBCMM411
Make presentations
Elective
BSBOPS502
Manage business operational plans
Elective
SITXMPR014
Develop and implement marketing strategies
Core

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