SIT60316 – Advanced diploma of Hospitality Management (CRICOSCourseCode:0102177)

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

 

Course Description

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.

Possible Study Pathways

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.

Mode of Study

Face to Face 20 hours per week for 96 Academic Weeks and Work Based Training.

Location of Course Delivery

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.

Work Based Training

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.

Entry Requirements

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.

Course Duration

116 Weeks including 20 weeks Term Breaks and Holidays and 96 Weeks Face to Face Training and Assessment and work based training.

Course Structure

To successfully achieve this qualification, students need to complete 33 units of competency which include 16 core units, plus 17 elective units.

Awards issued on Completion

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
SITHPAT006 Produce desserts 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
BSBFIM601 Manage finances Core

 

*Elective units for this qualification are current at the time of publication and are subject to change.