|Qualification Code & Title||SIT60316 Advanced Diploma of Hospitality Management|
|Qualification Description||This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions.
This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
Possible job titles include:
|Requirements||To be awarded this qualification, competency must be demonstrated in
Total number of units = 33
|Learner characteristics and target group||Target groups for the SIT60316 Advanced Diploma of Hospitality Management are international students who are:
|Delivery mode||Face-to-Face as well as in the workplace|
|Delivery site||This program is delivered at the Mid City College campus located at:
Suite 4, Level 3, 15 Moore Street, Canberra ACT 2601
The practical kitchen is located at:
14 Purdue Street, Belconnen ACT 2617
|Course duration||104 weeks
This qualification will be delivered over 80 weeks of training and assessment and a total 24 weeks of term breaks.
|Entry requirements||Students entering this course at Mid City College must meet the following entry requirements:
Students must be a minimum age of 18 years or above at the time of course commencement.
Students may have had work and study experience if they have already completed a relevant qualification such as Certificate IV in Ageing Support or Disability.
Credit and/or RPL can be provided for those with existing skills and knowledge allowing such students to complete the course in a shorter timeframe.
Students will be required to make a declaration that there is no reason to their knowledge that they would not be able to obtain an Australian National Police Clearance without disclosure
Ability to complete a first aid course (HLTAID011 Provide first Aid)
English Language Requirements
To enter this qualification, applicants must also meet English Language Requirements – IELTS overall score of 5.5 or TOEFL IBT 46 or Cambridge English Advanced (CAE) 162 or PTE Academic 42 or equivalent (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
|Pathways||Students who complete this course may wish to continue their education into a range of Bachelor of Hospitality Management.|
|Course credit||Students may apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer or recognition of prior learning). The granting of course credit may affect course fees as well as the duration of the course.
This process is outlined in RTO Student Enrolment and Completion Policy and Associated Procedures and Training and Assessment Policy & Associated Procedures.
|Unit Code||Unit Title||Core or Elective|
|BSBDIV501||Manage diversity in the workplace||Core|
|BSBMGT517||Manage operational plan||Core|
|BSBMGT617||Develop and implement a business plan||Core|
|SITXCCS008||Develop and manage quality customer service practices||Core|
|SITXFIN003||Manage finances within a budget||Core|
|SITXFIN004||Prepare and monitor budgets||Core|
|SITXFIN005||Manage physical assets||Core|
|SITXGLC001||Research and comply with regulatory requirements||Core|
|SITXHRM003||Lead and manage people||Core|
|SITXHRM004||Recruit, select and induct staff||Core|
|SITXHRM006||Monitor staff performance||Core|
|SITXMGT001||Monitor work operations||Core|
|SITXMGT002||Establish and conduct business relationships||Core|
|SITXMPR007||Develop and implement marketing strategies||Core|
|SITXWHS004||Establish and maintain a work health and safety system||Core|
|SITXFSA001||Use hygienic practices for food safety||Elective|
|SITXFSA002||Participate in safe food handling practices||Elective|
|SITHKOP005||Co-ordinate cooking operations||Elective|
|SITHCCC001||Use food preparation equipment||Elective|
|SITHCCC005||Prepare dishes using basic methods of cookery||Elective|
|SITHCCC006||Prepare appetisers and salads||Elective|
|SITHCCC007||Prepare stock, sauces, and soups||Elective|
|SITHCCC008||Prepare vegetable, fruit, egg, and farinaceous dishes||Elective|
|SITHCCC012||Prepare Poultry dishes||Elective|
|SITHCCC013||Prepare seafood dishes||Elective|
|SITHCCC014||Prepare meat dishes||Elective|
|SITHCCC018||Prepare food to meet special dietary requirements||Elective|
|SITHCCC019||Produce cake, pastries, and breads||Elective|
|SITXHRM001||Coach others in job skills||Elective|
|SITXINV002||Maintain the quality of perishable items||Elective|
- Training rooms, including desks, chairs, whiteboard and overhead projector
- Computers with Microsoft Office and access to the Internet.
- Learning and assessment materials as outlined in this TAS.
- Assessor Marking Guide and Assessment Mapping
- Student Assessment Tasks
- Other Supporting Resources