SIT60322 Advanced Diploma of Hospitality Management

Course Code :

SIT60322
CRICOS Code :
110441D

Provider:

Sydney City College of Management

RTO Code: 45203

CRICOS Code: 03620C

Delivery Mode:

This qualification is delivered in a Blended Learning approach. 15 Hours/Week Face to Face and 5 Hours/Week Online Structured Self Study. Additional study is required to complete unsupervised, independent work in your own time.

Course Duration:

104 weeks (80 Academic weeks + 24 Weeks Holidays)

Fees Information:

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

Total Course Cost : AUD 25,250

Delivery Location:

Level 2, 17-21 Macquarie St Parramatta NSW 2150

Level 1, 303 Pitt St, Sydney 2000, NSW

25 Cavenagh St, Darwin City NT 0800

Level 8 50 Grenfell St, ADELAIDE, South Australia 5000

This SIT60322 – Advanced Diploma of Hospitality Management 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 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
Core
SITXHRM009
Lead and manage people
Core
SITXFIN009
Manage finances within a budget
Core
SITXGLC002
Identify and manage legal risks and comply with law
Core
SITXCCS016
Develop and manage quality customer service practices
Core
SITXMGT005
Establish and conduct business relationships
Core
SITXFIN010
Prepare and monitor budgets
Core
SITXHRM012
Monitor staff performance
Core
SITXMGT004
Monitor work operations
Core
BSBFIN601
Manage organisational finances
Core
BSBOPS601
Develop and implement business plans
Core
SITXWHS008
Establish and maintain a work health and safety system
Core
SITXMPR014
Develop and implement marketing strategies
Core
SITXFIN011
Manage physical assets
Core
SITXHRM008
Roster staff
Elective
SITXCOM010
Manage conflict
Elective
SITXINV008
Control stock
Elective
SITXWHS006
Identify hazards, assess and control safety risks
Elective
SITXFSA005
Use hygienic practices for food safety
Elective
SITXFSA006
Participate in safe food handling practices
Elective
SITXINV006*
Receive, store and maintain stock
Elective
SITHCCC023*
Use food preparation equipment
Elective
SITXFSA008*
Develop and implement a food safety program
Elective
SITHCCC027*
Prepare dishes using basic methods of cookery
Elective
SITHCCC029*
Prepare stocks, sauces and soups
Elective
SITHCCC028*
Prepare appetisers and salads
Elective
SITHCCC030*
Prepare vegetable, fruit, eggs and farinaceous dishes
Elective
BSBOPS502
Manage business operational plans
Elective
BSBCMM411
Make presentations
Elective
SITXCCS010
Provide visitor information
Elective
SITXCCS012
Provide lost and found services
Elective
SITHIND006
Source and use information on the hospitality industry
Elective
SITHKOP013
Plan Cooking operations
Core

How to Apply

Course Code :

SIT60322
CRICOS Code :
110441D

Provider:

Sydney City College of Management

RTO Code: 45203

CRICOS Code: 03620C

Delivery Mode:

This qualification is delivered in a Blended Learning approach. 15 Hours/Week Face to Face and 5 Hours/Week Online Structured Self Study. Additional study is required to complete unsupervised, independent work in your own time.

Course Duration:

104 weeks (80 Academic weeks + 24 Weeks Holidays)

Fees Information:

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

Total Course Cost : AUD 25,250

Delivery Location:

Level 2, 17-21 Macquarie St Parramatta NSW 2150

Level 1, 303 Pitt St, Sydney 2000, NSW

25 Cavenagh St, Darwin City NT 0800

Level 8 50 Grenfell St, ADELAIDE, South Australia 5000

Overview

This SIT60322 – Advanced Diploma of Hospitality Management 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 industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions.

Course Description

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.

The latest release of the qualification and packaging rules can be found at the following link:

https://training.gov.au/Training/Details/SIT60322

Occupational Licensing/Regulatory Information

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

Certification

After completion of this course and all assessments, you will be issued with the Nationally Recognised Qualification SIT60322 – Advanced Diploma of Hospitality Management.

A Statement of Attainment will be issued to students who partially complete this course.

Course Entry Requirements

  • Year 12 (HSC)
  • Age 18 Years or Above
  • Academic IELTS 6.0 overall, no less than 5.5 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 Strategies

Students are provided with assessment resources at the commencement of each unit of competency, along with learning resources.

The assessment resources set out the range and types of assessment tasks that will be used for the unit.

Each unit will comprise of number of assessment tasks which may include short written knowledge tests; discussions; compiling portfolio of evidence; projects; case studies; research; written reports; participating in practical activities such as demonstrations, roleplays and presentations.

To perform at your best, you will probably need to work on the assessments outside of class time.

Student Support

All students will be provided with a range of learning support options and resources to help them achieve competency. This includes:

  • Academic and personal support.
  • Referral to external support services.

Training Kitchen Locations

Practical face-to-face training is provided in a commercial kitchen.

Students enroled in Sydney and Parramatta campus will be doing their practical classes at

  • 12 Good St Granville NSW 2142

For students enroled in Darwin Campus will be doing their practical classes at

  • Unit G5, 6 Finniss Street, Darwin City, NT 0800

For students enroled in Adelaide Campus will be doing their practical classes at

  • 104 Henley Beach Rd Mile End SA 5031

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. Qualified trainers/assessors will manage the RPL process.

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 and the Student Credit Transfer and Recognition of Prior Learning policy and procedure, for more information.

Credit Transfer

If a Student has an Australian VET qualification and the units are equivalent to the units delivered, the Student will be granted a Direct Credit Transfer.

Qualified trainers/assessors will manage this process following our 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

Education Pathway:

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

Career Pathway:

Possible job roles relevant to this qualification may include:

  • banquet or function manager
  • bar manager
  • café manager
  • chef de cuisine
  • chef patissier
  • club manager
  • executive housekeeper
  • front office manager
  • gaming manager
  • kitchen manager
  • motel manager
  • restaurant manager

 

Course Structure

To be awarded this qualification, competency must be demonstrated in 33 units of competency, consisting of 14 core units and 19 elective units.

* Prerequisite units

SITHCCC027* Prepare dishes using basic methods of cookery

SITXFSA005 Use hygienic practices for food safety

Work Placement

All students enrolled in this course must undertake 50 hours of work placement at an approved hospitality venue. Work placement must be completed successfully in order to gain this qualification.

Course Structure

To be awarded this qualification, competency must be demonstrated in 33 units of competency, consisting of 14 core units and 19 elective units.

Units of competency

SITXHRM010
Recruit, select and induct staff
Core
SITXHRM009
Lead and manage people
Core
SITXFIN009
Manage finances within a budget
Core
SITXGLC002
Identify and manage legal risks and comply with law
Core
SITXCCS016
Develop and manage quality customer service practices
Core
SITXMGT005
Establish and conduct business relationships
Core
SITXFIN010
Prepare and monitor budgets
Core
SITXHRM012
Monitor staff performance
Core
SITXMGT004
Monitor work operations
Core
BSBFIN601
Manage organisational finances
Core
BSBOPS601
Develop and implement business plans
Core
SITXWHS008
Establish and maintain a work health and safety system
Core
SITXMPR014
Develop and implement marketing strategies
Core
SITXFIN011
Manage physical assets
Core
SITXHRM008
Roster staff
Elective
SITXCOM010
Manage conflict
Elective
SITXINV008
Control stock
Elective
SITXWHS006
Identify hazards, assess and control safety risks
Elective
SITXFSA005
Use hygienic practices for food safety
Elective
SITXFSA006
Participate in safe food handling practices
Elective
SITXINV006*
Receive, store and maintain stock
Elective
SITHCCC023*
Use food preparation equipment
Elective
SITXFSA008*
Develop and implement a food safety program
Elective
SITHCCC027*
Prepare dishes using basic methods of cookery
Elective
SITHCCC029*
Prepare stocks, sauces and soups
Elective
SITHCCC028*
Prepare appetisers and salads
Elective
SITHCCC030*
Prepare vegetable, fruit, eggs and farinaceous dishes
Elective
BSBOPS502
Manage business operational plans
Elective
BSBCMM411
Make presentations
Elective
SITXCCS010
Provide visitor information
Elective
SITXCCS012
Provide lost and found services
Elective
SITHIND006
Source and use information on the hospitality industry
Elective
SITHKOP013
Plan Cooking operations
Core

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