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.
Students must be at least 18 years old when they commence studies.
This course incorporates practical instruction in a training restaurant at SuniTAFE.
|English Proficiency||IELTS 5.5 or equivalent test score, or successful completion of Upper Intermediate ELICOS at Sunraysia Institute of TAFE.|
|Fees per Semester (AUD)||$7,000|
|Total Fees (AUD)||$7,000|
|Course Start Dates||February, April, July, October|
|Academic Requirements||Successful completion of the equivalent of Australian Year 11 high school studies.|
|Pre-requisite course(s)||Certificate IV in Commercial Cookery|
|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|
|SITXFIN003||Manage finances within a budget||30|
|SITXFIN004||Prepare and monitor budgets||30|
|SITXGLC001||Research and comply with regulatory requirements||80|
|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|
|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|
|SITHPAT002||Produce gateaux, torten and cakes||60|
|SITHPAT004||Produce yeast-based bakery products||42|
|SITHPAT005||Produce petits fours||30|
|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|