Qualification
Degree
Available Intakes
Monthy
Duration
107 weeks including breaks
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 |