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SIT60316 Advanced Diploma of Hospitality Management

CRICOS Course Code: 106776D

About Course

The following information describes an Advanced Diploma of Hospitality Management SIT60316 for International Students that will or currently hold the Student Visa with the Department of Home Affairs”.
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.
International students enrolled in this qualification will study a duration of 78 weeks including the term and holiday breaks.
The breakdown will be as follows:

 

  • Total Course Duration: 78 weeks
  • Face to Face Tuition: 60 weeks
  • Holiday Breaks in Total: 18 weeks
  • Individual Study, Research, Learning and Assessment Activity Hours: 400 hours

The course duration above incorporates the estimated volume of learning for the Advanced Diploma level as indicated by AQF 2nd edition January 2013 and under the new Standards for RTOs 2015.

Intake Dates

  • Month
    2024
    2025
  • January
    08/01/2024
    06/01/2025
  • February
    12/02/2024
    10/02/2025
  • March
  • April
    08/04/2024
    07/04/2025
  • May
    13/05/2024
    12/05/2025
  • June
  • July
    08/07/2024
    07/07/2025
  • August
    12/08/2024
    11/08/2025
  • September
  • October
    07/10/2024
    06/10/2025
  • November
    11/01/2024
    10/11/2025
  • December

Requirements

One of the preferred pathways for candidates considering this qualification include SIT50416 – Diploma of Hospitality Management offered by Salisbury College Australia. Alternatively, students may have other relevant qualifications OR with vocational experience in a range of work environments in commercial kitchen not including a qualification. Students also need to meet Salisbury College Australia’s Vocational Education Course entry requirements.

Please refer to our VET Course Entry Requirements.

Packaging Rules

Core Unit

  • S.No.
    Code
    Unit Title
  • 1
    BSBDIV501
    Manage diversity in the workplace
  • 2
    BSBFIN601
    Manage organisational finances
  • 3
    BSBOPS502
    Manage business operational plans
  • 4
    BSBOPS601
    Develop and implement business plans
  • 5
    SITXCCS008
    Develop and manage quality customer service practices
  • 6
    SITXFIN003
    Manage finances within a budget
  • 7
    SITXFIN004
    Prepare and monitor budgets
  • 8
    SITXFIN005
    Manage physical assets
  • 9
    SITXGLC001
    Research and comply with regulatory requirements
  • 10
    SITXHRM003
    Lead and manage people
  • 11
    SITXHRM004
    Recruit, select and induct staff
  • 12
    SITXHRM006
    Monitor staff performance
  • 13
    SITXMGT001
    Monitor work operations
  • 14
    SITXMGT002
    Establish and conduct business relationships
  • 15
    SITXMPR007
    Develop and implement marketing strategies
  • 16
    SITXWHS004
    Establish and maintain a work health and safety system

Elective Units

  • S.No.
    Code
    Unit Title
  • 1
    SITHIND001
    Use hygienic practices for hospitality service
  • 2
    SITHIND004
    Work effectively in hospitality service
  • 3
    BSBCMM411
    Make presentations
  • 4
    BSBTWK503
    Manage Meetings
  • 5
    SITHACS002
    Provide housekeeping services to guests
  • 6
    SITHFAB002
    Provide responsible service of alcohol
  • 7
    SITHFAB003
    Operate a bar
  • 8
    SITHFAB004
    Prepare and serve non-alcoholic beverages
  • 9
    SITXFSA001
    Use hygienic practices for food safety
  • 10
    SITXCCS004
    Provide lost and found service
  • 11
    SITXCCS005
    Provide club reception services
  • 12
    SITXCOM004
    Address protocol requirements
  • 13
    SITXINV002
    Maintain the quality of perishable items
  • 14
    SITXHRM002
    Roster Staff
  • 15
    BSBRSK501
    Manage risk
  • 16
    SITXFIN002
    Interpret financial information
  • 17
    SITXCOM005
    Manage Conflict

Assessment Methods

  • LEARNING & ASSESSMENT MATRIX
    Learning
    Assessment Methods
  • Code
    Unit Title
    Face to Face Classroom delivery
    Knowledge Questions
    Observations
    Projects
  • BSBTWK501
    Lead diversity and inclusion
  • BSBFIN601
    Manage organisational finances
  • BSBOPS502
    Manage business operational plans
  • BSBOPS601
    Develop and implement business plans
  • SITXCCS008
    Develop and manage quality customer service practices
  • SITXFIN003
    Manage finances within a budget
  • SITXFIN004
    Prepare and monitor budgets
  • SITXFIN005
    Manage physical assets
  • SITXGLC001
    Research and comply with regulatory requirements
  • SITXHRM003
    Lead and manage people
  • SITXHRM004
    Recruit, select and induct staff
  • SITXHRM006
    Monitor staff performance
  • SITXMGT001
    Monitor work operations
  • SITXMGT002
    Establish and conduct business relationships
  • SITXMPR007
    Develop and implement marketing strategies
  • SITXWHS004
    Establish and maintain a work health and safety system
  • SITHIND001
    Use hygienic practices for hospitality service
  • SITHIND004
    Work effectively in hospitality service
  • BSBCMM411
    Make presentations
  • BSBTWK503
    Manage Meetings
  • SITHACS002
    Provide housekeeping services to guests
  • SITHFAB002
    Provide responsible service of alcohol
  • SITHFAB003
    Operate a bar
  • SITHFAB004
    Prepare and serve non-alcoholic beverages
  • SITHKOP003
    Plan and display buffets
  • SITXCCS004
    Provide lost and found service
  • SITXCCS005
    Provide club reception services
  • SITXCOM004
    Address protocol requirements
  • SITXFSA003
    Transport and store food
  • SITXHRM002
    Roster Staff
  • SITXHRM005
    Manage volunteers
  • SITXMPR004
    Coordinate marketing activities
  • SITXCOM005
    Manage Conflict

Content1

Career Opportunities

Graduates at this level will have theoretical and practical knowledge and skills for specialised and/or skilled work such as:

  • 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

Delivery Location

Sydney (Located 10 minutes from Central Station by public transport)
Level 4, 14 Railway Parade, Burwood NSW 2134.

Content2

Study Pathway

Advanced Diploma qualifications offered by Salisbury College Australia.

 

Award

  • A successful completion of all thirty-three (33) units of competency are required in order to be awarded an AQF certification.
  • Partial completions will be awarded with a Statement of Attainment.

Course Credits

Please refer to our Course Credit Policies and Procedures click here.

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