Advance Diploma of Hospitality Management

SIT60322 Advanced Diploma of Hospitality Management

CRICOS Course: 113920J

Entry Requirements:

• Must be 18 years of age or over
• Completed year 12 (HSC or equivalent)
• Minimum 5.5 IELTS Score Internationally recognized exam result in line with Department of Home Affairs regulations

Qualification 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 the 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. 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.

Students need to complete 33 units of competency in total, following the guidelines as outlined in the SIT Training Package Qualifications Rules, which require:

• 14 core units plus
• 19 elective units

Please note: All the elective units have been selected by the college through an extensive consultative process with industry partners and they have been identified to provide knowledge and skills appropriate for the industry. The full list of units can be found within SIT Training Package and are made available for all DIC training staff and students to review. The units offered by DIC are listed as below:

UNIT CODE – UNIT TITLE

SITXFSA005 – Use hygienic practices for food safety

SITXFSA006 – Participate in safe food handling practices

BSBTWK501 – Lead diversity and inclusion

BSBFIN601 – Manage organisational finances

SITHCCC031- Prepare Vegetarian and Vegan dishes

BSBOPS601 – Develop and implement business plans

SITXCCS016 – Develop and manage quality customer service practices

SITXFIN009 – Manage finances within a budget

SITXFIN010 – Prepare and monitor budgets

SITXFIN011 – Manage physical assets

SITXGLC002 – Identify and manage legal risks and comply with law

SITXHRM009 = Lead and manage people

SITXHRM010 – Recruit, select and induct staff

SITXHRM012 – Monitor staff performance

SITXMGT004 – Monitor work operations

SITXMGT005 – Establish and conduct business relationships

SITXMPR014 – Develop and implement marketing strategies

SITXWHS008 – Establish and maintain a work health and safety system

SITHKOP013 – Plan cooking operations

SITHCCC023 – Use food preparation equipment

SITHCCC027 – Prepare dishes using basic methods of cookery

SITHCCC028 – Prepare appetizers and salads

SITHCCC029 – Prepare stocks, sauces and soups

SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC035 – Prepare poultry dishes

SITHCCC037 – Prepare seafood dishes

SITHCCC036 – Prepare meat dishes

SITXCOM010- Manage Conflict

SITHCCC042 – Prepare food to meet special dietary requirements

BSBHRM612 – Contribute to the development of employee and industrial relations strategies

SITXHRM008 – Roster staff

BSBTWK503 – Manage meetings

SITHASC022 – Prepare Asian stocks and soups

Duration

DIC will deliver this qualification over a 104 week period. This will consist of scheduled 20 Student Contact Hours (SCH) per week for 86 weeks allowing for 18 weeks of break. This takes into account public holiday periods such as Christmas & Easter, and School holiday breaks.

PLEASE NOTE: The course duration for DIC students who have successfully completed SIT30821 Certificate III in Commercial Cookery and SIT40521 Certificate IV in Kitchen Management and SIT50422 Diploma of Hospitality Management is (39 weeks study including holidays).

CREDIT TRANSFER

Students may be able to shorten the length of their chosen course by measuring skills acquired through professional work experiences or qualifications obtained from formal studies or training. All claims for RPL and Credit Transfer should be made upon enrolment in the course and must be received by the Administration within two (2) weeks of the commencement.

Study Mode

Face to face classroom, Practical training and assessment is completed in the commerical kitchen.

Assessment Methods
Assessment methods may include the following:

• observations
• case study
• projects
• assignments
• presentations
• role play
• quiz
• supervised assessment
• practical observation

Employment Pathway

Students are provided with advice on employment and training options throughout the delivery of the program. Job roles and titles may vary across different industry sectors. 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 titles 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.

DIC does not guarantee an employment outcome, licence, or accreditation at the completion of this qualification

Pathways for further studies

Qualification
On successful completion of this course, you will be awarded with SIT60322 Advanced Diploma of Hospitality Management students who successfully complete only one or more units of competency within this Qualification will receive a Statement of Attainment.

Pathways from the qualification

Study Pathways

After achieving the SIT60322 – Advanced Diploma of Hospitality, students may choose to undertake Bachelors of Hospitality Management or other Various degree courses in the Hospitality sector.

Cost

Tuition Fee $20000
One time Application Fees $500 (Non-Refundable)

Student Kit $500
Text Books& Material Fees $200
Single Overseas Student Health Cover $ 550 per Annum Approximately
Family Overseas Student Health Cover $ 5000 per Annum Approximately

PLEASE NOTE: – The course fee for DIC students who have successfully completed  package course of SIT30821 Certificate III in Commercial Cookery,  SIT40521 Certificate IV in Kitchen Management and  SIT50422 Diploma of Hospitality Management is $6000.

SITHCCC031-Prepare vegetarian and vegan dishes