SIT60316 Advanced Diploma of Hospitality Management

CRICOS Course Code: 096944B

This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafes, and coffee shops. This qualification allow for multiskilling and for specialization in accommodation services, cookery, food and beverage and gaming.

Course Details

Course Sector: VET
Duration (weeks): 104 (includes 16 weeks holidays and term breaks)
Mode of Delivery: Face to Face

Entry Requirements

SIT Tourism, Travel and Hospitality Training Package does not specify any entry requirements for this qualification.

Sapiens Institute’s Entry Requirements :
• Students must be atleast 18 years of age
• Completion of year 10 or equivalent, if applicable

English Requirements
IELTS overall score of 5.5 or equivalent, if applicable (test results must be no more than 2 years old)

Fee Schedule

Course Fee For Onshore
Overseas Students
For Offshore
Overseas Students
Tuition Fee AU$12795 AU$12795
Enrollment Fee AU$395 AU$395
Course Material Fee AU$800 AU$800
Total Course Fee AU$13990 AU$13990

Course Credit

If you think you may be eligible to apply for credit transfer because of previous studies or RPL because of your previous work, study and life experiences, please contact the Institute to discuss.

Assessment:

RPL is the assessment  process for recognizing  competencies   gained through   previous  learning,  work  and life experiences. Students  who  have completed   any of the  subjects  or  have practical   experience   that  can be used for  RPL,  can contact American  College prior to enrolment.   In order  to be granted  RPL, candidates  are required  to provide  evidence  that they are already  competent   in the specific subject/subjects    and these evidences  should  be valid, authentic,   current  and sufficient.

Pathways from this Qualification and Career Opportunities

Once students have completed the SIT60316 – Advanced Diploma of Hospitality Management, they will be able to seek employment as a manager within the Hospitality environment or begin a business venture or undertake further studies in bachelor.

Qualification Outline: SIT60316 Advanced Diploma of Hospitality Management

Code Title Core / Elective
BSBDIV5O1 Manage diversity in the workplace Core
BSBFIM601 Manage finances Core
BSBMGT517 Manage operational plan Core
BSBMGT617 Develop and implement a business plan Core
SITXCCS008 Develop and manage quality customer service practices Core
SITXFIN003 Manage finances within a budget Core
SITXFIN004 Prepare and monitor budgets Core
SITXFINOOS Manage physical assets Core
SITXGLCOOl Research and comply with regulatory requirements Core
SITXHRM003 Lead and manage people Core
SITXHRM004 Recruit, select and induct staff Core
SITXHRM006 Monitor staff performance Core
SITXMGTOOl Monitor work operations Core
SITXMGT002 Establish and conduct business relationships Core
SITXMPR007 Develop and implement marketing strategies Core
SITXWHS004 Establish and maintain a work health and safety system Core
SITXFSAOOl Use hygienic practices for food safety Elective
SITHKOPOOS Coordinate cooking operations Elective
BSBADM502 Manage meetings Elective
BSBCMM401 Make a presentation Elective
SITHCCCOOl Use food preparation equipment Elective
SITHCCC003 Prepare and present sandwiches Elective
SITHCCC004 Package prepared foodstuffs Elective
SITHCCCOOS Prepare dishes using basic methods of cookery Elective
SITHCCC006 Prepare appetisers and salads Elective
SITHCCC007 Prepare stocks, sauces and soups Elective
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Elective
SITHCCC012 Prepare poultry dishes Elective
SITHCCC013 Prepare seafood dishes Elective
SITHCCC014 Prepare meat dishes Elective
SITHCCC015 Produce and serve food for buffets Elective
SITHCCC017 Handle and serve cheese Elective
SITHCCC018 Prepare food to meet special dietary requirements Elective