National Code: SIT60316
CRICOS Course Code: 0102177
Duration: 116 Weeks (Incl. Holidays)
Holiday: 20 Weeks
Entry Requirements: Refer to page
Delivery Mode: Face-to-Face, Work Based Training
This comprehensive course is designed to provide students an opportunity to build on the skills and knowledge of the Diploma program and reflects the role of a senior manager in a range of hospitality areas. Graduates of this program will benefit from a higher level of training and knowledge in the operations and management of a hospitality enterprise. Individuals with this qualification are able to perform senior management roles in a large hospitality enterprise or pursue owner/ manager roles in a hospitality enterprise. This course is designed to equip the graduate for employment opportunities in a variety of supervisory or management positions including bar manager, catering manager or owner, reception manager, food and beverage manager, cafe owner or manager, motel owner or manager, area manager or operations manager in large hospitality organisations. Our practical classes will provide plenty of one-on-one time with our trainers, allowing you to fully develop your technique and skills. No licensing, legislative or certification requirements apply to this qualification at the time of publication.
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 or individuals could progress to the following bachelor’s degrees specialising in tourism or hospitality. Veritas Institute Australia does not guarantee any placement into any pathway program (s) at another institute as it is entirely the responsibility of the student. Also, the college does not guarantee any migration or employment outcomes after course completion.
Face to Face 20 hours per week for 96 Academic Weeks and Work Based Training.
Classroom Location: Suite 14, Level 2 / 10–24 Moorabool Street | Geelong | Victoria 3220 |Australia
WBT Location: Workplace kitchen as per student practical placement agreements. For more information about Work based training, please read the Work Based Training section in the brochure.
SIT60316 Advanced Diploma of Hospitality Management involves work-based training / Practical Placement for 48 complete food service periods (or 192 hours) in a commercial kitchen. For more information about Work based training, please read the Work Based Training section in the brochure.
Although there are no formal prerequisites required to enter SIT60316 Advanced Diploma of Hospitality Management, however, International Students entering this course at Veritas Institute. Australia must meet the entry requirements as specified in the brochure. For more information about entry requirements, please read the entry requirements section in the brochure.
116 Weeks including 20 weeks Term Breaks and Holidays and 96 Weeks Face to Face Training and Assessment and work based training.
To successfully achieve this qualification, students need to complete 33 units of competency which include 16 core units, plus 17 elective units.
Students obtaining a competent result for all 33 units of competency will achieve the Nationally Recognised qualification SIT60316- Advanced Diploma of Hospitality Management. (CRICOS Course Code: 0102177). A Record of Results will be issued to students who complete less than the required units.
|Unit Code||Unit of Competency Title||Core / Elective|
|SITXFSA001||Use hygienic practices for food safety||Elective|
|SITXFSA002||Participate in safe food handling practices||Elective|
|SITHKOP001||Clean kitchen premises and equipment||Elective|
|SITHCCC001||Use food preparation equipment||Elective|
|SITHCCC005||Prepare dishes using basic methods of cookery||Elective|
|SITHCCC006||Prepare appetisers and salads||Elective|
|SITHCCC007||Prepare stocks, sauces and soups||Elective|
|SITHCCC008||Prepare vegetable, fruit, eggs and farinaceous dishes||Elective|
|SITHCCC012||Prepare poultry dishes||Elective|
|SITHCCC013||Prepare seafood dishes||Elective|
|SITHCCC014||Prepare meat dishes||Elective|
|SITHCCC019||Produce cakes, pastries and breads||Elective|
|SITHCCC018||Prepare food to meet special dietary requirements||Elective|
|SITHCCC020||Work effectively as a cook||Elective|
|SITXCCS007||Enhance customer service experiences||Elective|
|BSBDIV501||Manage diversity in the workplace||Core|
|SITXFIN003||Manage finances within a budget||Core|
|SITXHRM003||Lead and manage people||Core|
|SITXMGT001||Monitor work operations||Core|
|SITHKOP004||Develop menus for special dietary requirements||Elective|
|BSBMGT517||Manage operational plan||Core|
|SITXCCS008||Develop and manage quality customer service practices||Core|
|SITXFIN004||Prepare and monitor budgets||Core|
|SITXGLC001||Research and comply with regulatory requirements||Core|
|SITXMGT002||Establish and conduct business relationships||Core|
|SITXWHS004||Establish and maintain a work health and safety system||Core|
|SITXMPR007||Develop and implement marketing strategies||Core|
|SITXHRM006||Monitor staff performance||Core|
|SITXHRM004||Recruit, select and induct staff||Core|
|SITXFIN005||Manage physical assets||Core|
|BSBMGT617||Develop and implement a business plan||Core|
*Elective units for this qualification are current at the time of publication and are subject to change.