SIT60316 Advanced Diploma of Hospitality Management
SIT60316 Advanced Diploma of Hospitality Management


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Course Details
Qualification Code & Title SIT60316 Advanced Diploma of Hospitality Management
CRICOS Code 110121J
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:

  • area manager or operations manager
  • café owner or manager
  • club secretary or manager
  • executive chef
  • executive housekeeper
  • executive sous chef
  • food and beverage manager
  • head chef
  • motel owner or manager
  • rooms division manager
Requirements To be awarded this qualification, competency must be demonstrated in

Total number of units = 33

  • 16 core units
  • 17 elective units
Learner characteristics and target group Target groups for the SIT60316 Advanced Diploma of Hospitality Management are international students who are:

  • Seeking to pursue or further a career in hospitality management
  • Seeking to enter a new industry sector in a managerial role
  • Seeking a pathway to higher level qualifications.
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:

Age requirements

Students must be a minimum age of 18 years or above at the time of course commencement.

Academic Requirements

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:

  • Minimum five (5) years of study in English in Australia, Canada, New Zealand, Britain, America, South America, or Ireland.
  • Successfully completion of an English Placement test.
  • Completed a recognised ELICOS program and achieved an English Proficiency level of upper intermediate or equivalent.
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.

Units of Competency
Unit Code Unit Title Core or Elective
BSBDIV501 Manage diversity in the workplace Core
BSBFIM601 Manage finances 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
SITHPAT006 Produce desserts Elective
SITXCOM005 Manage conflict Elective
SITXHRM001 Coach others in job skills Elective
SITXINV002 Maintain the quality of perishable items Elective
Work placement
This qualification requires the work placement of 12 complete service periods (shifts) SITHKOP005 Coordinate cooking operations.
Facilities and Equipment
The following facilities, equipment and resources will be used to deliver and assess this qualification:
  • 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.
Assessment
Assessment materials comprise of:
  • Assessor Marking Guide and Assessment Mapping
  • Student Assessment Tasks
  • Other Supporting Resources