Qualification
Degree
Available Intakes
Monthy
Duration
107 weeks including breaks
X
About
The Advanced Diploma of Hospitality Management course provides the skills and knowledge for an individual to become competent as a Manager in any hospitality function area. This individual would have the ability to analyse, design and execute judgement’s using wide-ranging technical, creative, conceptual or managerial competencies. Work would be undertaken in various hospitality settings.
Course Information
Overview
| Course Code | : | SIT60316 |
| CRICOS Code | : | 091095A |
| Duration | : | 107 weeks including breaks (20 hours per week) |
| Delivery Locations | : |
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| Intake | : | Refer to Intake Dates |
Domestic Students
| Course Fee | : | Refer to Fees & Scholarships |
| Other Costs | : | Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted). |
| Payment Options | : | Upfront, Payment Plan |
| Delivery Mode | : | For Domestic students; face-to-face classroom-based and/or workplace training. |
| Eligibility Criteria | : | Refer to Entry Requirements |
| How To Apply | : | Apply Here |
International Students
| Course Fee | : | Refer to Fees & Scholarships |
| Other Costs | : | Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted). |
| Payment Options | : | Upfront, Payment Plan |
| Delivery Mode | : | For International students; face-to-face classroom based. |
| Eligibility Criteria | : | Refer to Entry Requirements |
| How To Apply | : | Apply Here |
Course Structure
| Units of Competency | |
| Unit Code | Unit Name |
| BSBDIV501 | Manage diversity in the workplace |
| BSBFIM601 | Manage finances |
| BSBMGT517 | Manage operational plan |
| BSBMGT617 | Develop and implement a business plan |
| BSBRSK501 | Manage risk |
| SITHKOP005 | Coordinate cooking operations |
| SITXCCS007 | Enhance Customer Service Experiences |
| SITXCCS008 | Develop and manage quality customer service practices |
| SITXCOM005 | Manage conflict |
| SITXFIN002 | Interpret financial information |
| SITXFIN003 | Manage finances within a budget |
| SITXFIN004 | Prepare and monitor budgets |
| SITXFIN005 | Manage physical assets |
| SITXFSA001 | Use hygienic practices for food safety |
| SITXFSA002 | Participate in safe food handling practices |
| SITXGLC001 | Research and comply with regulatory requirements |
| SITXHRM002 | Roster staff |
| SITXHRM003 | Lead and manage people |
| SITXHRM004 | Recruit, select and induct staff |
| SITXHRM006 | Monitor staff performance |
| SITXMGT001 | 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 |
| *Commercial Cookery Pathway | |
| SITHCCC006 | Prepare appetisers and salads |
| SITHCCC007 | Prepare stocks, sauces and soups |
| SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes |
| SITHCCC012 | Prepare poultry dishes |
| SITHCCC013 | Prepare seafood dishes |
| SITHCCC014 | Prepare meat dishes |
| SITHCCC018 | Prepare food to meet special dietary requirements |
| SITHCCC0019 | Produce cakes, pastries and breads |
| BSBITU202 | Create and use spreadsheets |
| *Patisserie pathway | |
| SITHPAT001 | Produce cakes |
| SITHPAT002 | Produce gateaux, torten and cakes |
| SITHPAT003 | Produce pastries |
| SITHPAT004 | Produce yeast based bakery products |
| SITHPAT005 | Produce petits fours |
| SITHPAT007 | Prepare and model marzipan |
| SITHPAT008 | Produce chocolate confectionery |
| SITHPAT009 | Model sugar based decorations |
| SITHPAT010 | Design and produce sweet buffet showpieces |
| SITHPAT010 | Design and produce sweet buffet showpieces |
| Training Pathway | After achieving SIT60316 Advanced Diploma of Hospitality, individuals could progress to higher education qualifications in management. |
| Employment Pathway | This qualification provides a pathway to work in any sector of the hospitality industry as a senior manager in large organisation or small business owner or manager.
Possible job titles include: |
| Assessment Methods | The Institute will use the following assessment methods during this course which includes and may not be limited to Questions, Assignments, Projects, Case Studies, Activities, Third Party Reports/Logbooks, Portfolio, Observations, Tests and Written Assessments. |
| Recognition of Prior Learning and Credit Transfer | For information regarding your eligibility for Recognition of Prior Learning and Credit Transfer, please email info@vit.edu.au |
