SIT60322 Advanced Diploma of Hospitality Management

104 weeks

all levels

lessons

quiz

students

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 acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication

Core Units

BSBFIN601	Manage organisational finances
BSBOPS601	Develop and implement business plans
SITXCCS016	Develop and manage quality customer service practices
SITXFIN009	Manage finances within a budget
SITXFIN010	Prepare and monitor budgets
SITXFIN011	Manage physical assets
SITXGLC002	Identify and manage legal risks and comply with law
SITXHRM009	Lead and manage people
SITXHRM010	Recruit, select and induct staff
SITXHRM012	Monitor staff performance
SITXMGT004	Monitor work operations
SITXMGT005	Establish and conduct business relationships
SITXMP014	Develop and implement marketing strategies
SITXWHS008	Establish and maintain a work health and safety system

Electives

SITXFSA005	Use hygienic practices for food safety
SITHKOP013	Plan cooking operations
SITHCCC023*	Use food preparation equipment
SITHCCC026*	Package prepared foodstuffs
SITHCCC027*	Prepare dishes using basic methods of cookery
SITHCCC028*	Prepare appetizers and salads
SITHCCC029*	Prepare stocks, sauces and soups
SITHCCC030*	Prepare vegetable, fruit, eggs, and farinaceous dishes
SITHCCC031*	Prepare vegetarian and vegan dishes
SITHFAB021	Provide responsible service of alcohol
SITXFSA006	Participate in safe food handling practices
SITXINV006	Receive, store and maintain stock
SITXFSA008*	Develop and implement a food safety program
BSBTEC301	Design and produce business documents
BSBTEC302	Design and produce spreadsheets
BSBOPS504	Manage business risk
SITXCOM010	Manage conflict
SITXHRM008	Roster staff
SITXWHS006	Identify hazards, assess and control safety risks

This course is targeted at international students who are:

Seeking to pursue a career in hospitality and management roles.
Seeking to enter a new industry sector.
Seeking a pathway to higher-level qualifications.

Area Manager

Motel Manager

Operations Manager

Small Business Manager

International students must:

Be at least 18 years of age and have completed the equivalent of Year 12.
Participate in a course entry interview to determine suitability for the course and student needs.
Have an IELTS* score of 6.0 (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:
- Educated for 5 years in an English-speaking country or
- successful completion of an English Placement Test.

*Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 6.0.

104 weeks, including 80 study weeks and 24 weeks of holidays.

20 Hours of training.

Students who complete this course may wish to continue their education into the BSB60420 Advanced Diploma of Leadership and Management, a range of other Advanced Diplomas or higher education qualifications in leadership and management.