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.
Possible job titles include: banquet or function manager, bar manager, café manager, Chef de cuisine, Chef patissier, club manager, executive housekeeper, front office manager, gaming manager, kitchen manager, motel manager, restaurant manager, sous chef, unit manager catering operations.
SIT60316 Advanced Diploma of Hospitality.
Classroom based delivery 3 days per week.
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.
18 Months
| 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 |
| BSBSUS201 | Participate in environmentally sustainable work practices | 20 |
| BSBSUS401 | Implement and monitor environmentally sustainable work practices | 40 |
| BSBWOR203 | Work effectively with others | 15 |
| SITHCCC001 | Use food preparation equipment | 25 |
| SITHCCC005 | Prepare dishes using basic methods of cookery | 45 |
| SITHCCC006 | Prepare appetisers and salads | 25 |
| SITHCCC007 | Prepare stocks, sauces and soups | 35 |
| SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes | 45 |
| SITHCCC012 | Prepare poultry dishes | 25 |
| SITHCCC013 | Prepare seafood dishes | 50 |
| SITHCCC014 | Prepare meat dishes | 50 |
| SITHCCC017 | Handle and serve cheese | 5 |
| SITHCCC018 | Prepare food to meet special dietary requirements | 75 |
| SITHCCC019 | Produce cakes, pastries and breads | 40 |
| SITHCCC020 | Work effectively as a cook | 80 |
| SITHCCC021 | Prepare specialised food items | 60 |
| SITHFAB001 | Clean and tidy bar areas | 15 |
| SITHFAB002 | Provide responsible service of alcohol | 10 |
| SITHFAB003 | Operate a bar | 35 |
| SITHFAB004 | Prepare and serve non-alcoholic beverages | 20 |
| SITHFAB005 | Prepare and serve espresso coffee | 30 |
| SITHFAB007 | Serve food and beverage | 80 |
| SITHIND002 | Source and use information on the hospitality industry | 25 |
| SITHIND004 | Work effectively in hospitality service | 0 |
| SITHKOP001 | Clean kitchen premises and equipment | 13 |
| SITHKOP002 | Plan and cost basic menus | 30 |
| SITHKOP004 | Develop menus for special dietary requirements | 15 |
| SITHKOP005 | Coordinate cooking operations | 100 |
| SITHPAT003 | Produce pastries | 24 |
| SITHPAT004 | Produce yeast-based bakery products | 42 |
| SITHPAT006 | Produce desserts | 100 |
| SITXCCS006 | Provide service to customers | 25 |
| SITXCOM002 | Show social and cultural sensitivity | 20 |
| SITXFIN001 | Process financial transactions | 25 |
| SITXFSA001 | Use hygienic practices for food safety | 15 |
| SITXFSA002 | Participate in safe food handling practices | 40 |
| SITXHRM001 | Coach others in job skills | 20 |
| SITXHRM006 | Monitor staff performance | 50 |
| SITXINV002 | Maintain the quality of perishable items | 10 |
| SITXWHS001 | Participate in safe work practices | 12 |
| 2021 | |
| Government Subsidised | $7,181 |
| Concession | $2,476 |
| RPL Government Subsidised | $2,216 |
| RPL Concession | $485 |
| RPL Self-funded | $3,323 |
| Self-Funded | $8,289 |
| Intake | Campus | Course Details |
| 2021 July | Mildura Campus | Full Time, Classroom Based, Diploma Semester 2, 3 days a week, 9.00AM - 4.00PM |
| 2021 July | Mildura Campus | International, Full Time, Classroom Based, Diploma Semester 2, 3 days a week, 9.00AM - 4.00PM |
