SIT60316 Advanced Diploma of Hospitality Management

Award Course
Cricos Code 091094B

Overview

The Advanced Diploma of Hospitality reflects the role of individuals operating at a senior level who use substantial industry knowledge and wide ranging, specialised managing skills. They operate independently, take responsibility for other and make a range of strategic business decisions.

Careers

This qualification provides a pathway to work in any sector of the hospitality industry as a senior manager in a large organisations or small business owners or managers.

Pathways

Management Courses.

Information for International Students

Students must be at least 18 years old when they commence studies.
 
This course requires the completion of a minimum 17 elective units in addition to core units listed. Please visit www.sunitafe.edu.au for information on the range of elective units offered within this course. 

Duration 26 weeks
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)  Diploma of Hospitality Management
 
* Duration of a course includes periods for orientation and enrolment, teaching, assessment, structured learning support, study breaks and public holidays.
* Fees are subject to change.
Units & Assessment
Core Units
Code Unit Name Hours
BSBDIV501 Manage diversity in the workplace 60
BSBFIM601 Manage finances 80
BSBMGT517 Manage operational plan 70
BSBMGT617 Develop and implement a business plan 60
SITXCCS008 Develop and manage quality customer service practices 30
SITXFIN003 Manage finances within a budget 30
SITXFIN004 Prepare and monitor budgets 30
SITXFIN005 Manage physical assets 40
SITXGLC001 Research and comply with regulatory requirements 80
SITXHRM003 Lead and manage people 60
SITXHRM004 Recruit, select and induct staff 60
SITXHRM006 Monitor staff performance 50
SITXMGT001 Monitor work operations 20
SITXMGT002 Establish and conduct business relationships 60
SITXMPR007 Develop and implement marketing strategies 80
SITXWHS004 Establish and maintain a work health and safety system 30
Elective Units
Code Unit Name Hours
BSBSUS401 Implement and monitor environmentally sustainable work practices 40
HLTAID003 Provide first aid 18
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
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
SITHKOP004 Develop menus for special dietary requirements 15
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
SITXCCS007 Enhance customer service experiences 40
SITXCOM005 Manage conflict 20
SITXFSA001 Use hygienic practices for food safety 15
SITXFSA002 Participate in safe food handling practices 40
SITXHRM001 Coach others in job skills 20
SITXINV002 Maintain the quality of perishable items 10
SITXWHS003 Implement and monitor work health and safety practices 30

Course Assessment

  • Observation and oral questioning
  • Project
  • Practical task
  • Knowledge based test
  • Third party report
Your particular units of study will be determined from the core and elective units required for this qualification.

RPL is a formal assessment process that recognises relevant skills and knowledge you have already gained through previous training, work and life experiences. Contact the Institute today to discuss your options for RPL.