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, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
SIT60316 Advanced Diploma of Hospitality.
12 month course. This course is an approved VET FEE-HELP/VET Student Loan course. The Vet Student Loan maximum tuition fee cap is $5,000. For more information: https://www.sunitafe.edu.au/vet-fee-help-vet-student-loans
It is recommended that individuals undertake lower level qualification or gain industry experience prior. Each student will undertake a Pre-Training Review before enrolling to help confirm the proposed course is suitable. It will provide valuable information about an individual's existing skills and knowledge, language, literacy and numeracy skills and whether the course will help in achieving learning and/or employment goals.
1 Years
| Code | Unit Name | Hours |
| BSBDIV501 | Manage diversity in the workplace | 60 |
| BSBMGT517 | Manage operational plan | 70 |
| SITXCCS007 | Enhance customer service experiences | 40 |
| SITXCCS008 | Develop and manage quality customer service practices | 30 |
| SITXCOM005 | Manage conflict | 20 |
| SITXFIN003 | Manage finances within a budget | 30 |
| SITXFIN004 | Prepare and monitor budgets | 30 |
| SITXGLC001 | Research and comply with regulatory requirements | 80 |
| SITXHRM002 | Roster staff | 30 |
| SITXHRM003 | Lead and manage people | 60 |
| SITXMGT001 | Monitor work operations | 20 |
| SITXMGT002 | Establish and conduct business relationships | 60 |
| SITXWHS003 | Implement and monitor work health and safety practices | 30 |
| Code | Unit Name | Hours |
| BSBFIM601 | Manage finances | 80 |
| BSBMGT617 | Develop and implement a business plan | 60 |
| BSBSUS401 | Implement and monitor environmentally sustainable work practices | 40 |
| SITHCCC013 | Prepare seafood dishes | 50 |
| SITHCCC014 | Prepare meat dishes | 50 |
| SITHCCC018 | Prepare food to meet special dietary requirements | 75 |
| SITHCCC019 | Produce cakes, pastries and breads | 40 |
| SITHCCC020 | Work effectively as a cook | 80 |
| SITHIND001 | Use hygienic practice for hospitality service | 10 |
| SITHKOP002 | Plan and cost basic menus | 30 |
| SITHKOP005 | Coordinate cooking operations | 100 |
| SITHPAT001 | Produce cakes | 24 |
| SITHPAT002 | Produce gateaux, torten and cakes | 60 |
| SITHPAT003 | Produce pastries | 24 |
| SITHPAT004 | Produce yeast-based bakery products | 42 |
| SITHPAT005 | Produce petits fours | 30 |
| SITHPAT006 | Produce desserts | 100 |
| SITXFIN005 | Manage physical assets | 40 |
| SITXFSA002 | Participate in safe food handling practices | 40 |
| SITXHRM004 | Recruit, select and induct staff | 60 |
| SITXHRM006 | Monitor staff performance | 50 |
| SITXMPR007 | Develop and implement marketing strategies | 80 |
| SITXWHS004 | Establish and maintain a work health and safety system | 30 |
| 2019 | |
| Government Subsidised | $8,622 |
| Concession | $2,940 |
| RPL Government Subsidised | $2,680 |
| RPL Concession | $616 |
| RPL Self-funded | $4,020 |
| Self-Funded | $9,962 |
| Intake | Campus | Course Details |
| 2019 July | Mildura Campus | Full Time, Classroom Based, Diploma Semester 2 |
| 2020 February | Mildura Campus | Full Time, Classroom Based, Diploma Semester 1, Tuesday, Wednesday 9.00AM - 4.30PM, Thursday 8.00AM - 3.30PM |
| 2020 February | Mildura Campus | International, Full Time, Classroom Based, Diploma Semester 1, Tuesday to Thursday, 9.00AM to 4.00PM |
| 2020 July | Mildura Campus | Full Time, Classroom Based, Diploma Semester 2, Tuesday, Wednesday 9.00AM - 4.30PM, Thursday 8.00AM - 3.30PM |
