SIT60322
Advanced Diploma of Hospitality Management
CRICOS: 03667K
RTO CODE 45326
This course will give you the specialised knowledge and skills required to work in high-level management roles in the hospitality industry.
Course Overview
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.
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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.
Packaging Rules
33 units must be completed:
14 core units
19 elective units
Pathways Available
The Advanced Diploma of Hospitality provides students with a variety of career pathway options including:
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Commercial Cookery or Patisserie : The commercial cookery or patisserie pathway is for those that have completed the Certificate III or Certificate IV in Kitchen Management or Certificate III/IV in Patisserie in which they want to further their studies.
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Food and Beverage Pathway: The Food and Beverage pathway is for those that are looking to move into hotel, or hospitality management and includes the elective units around operating a bar, Australian Wines and includes the RSA course training.
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Course Duration
International student durations:
Course Duration – 9 Terms (9x10 week terms), consisting of 20 hours training per week.
Intakes
We have 4 intakes per year – January, April, July & September. Please see our academic calendar for dates.
Workplacement
It is recommended that whilst undertaking this course you have access to a workplace through either paid or unpaid work employment.
Cookery & Food and Beverage Pathway: You will complete One Term Work-placement for SITHIND008 Work effectively in hospitality service (36 shifts)
Commercial Cookery Pathway: You will complete One Term Work placement for SITHCCC043* Work effectively as a cook
Patisserie Pathway: You will complete One Term Work placement for SITHKOP013* Plan cooking operations
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Course Structure
Core Units - 14 units
Unit Code | Unit Name |
|---|---|
SITXHRM010 | Recruit, select and induct staff |
SITXHRM012 | Monitor staff performance |
SITXMGT004 | Monitor work operations |
SITXMGT005 | Establish and conduct business relationships |
SITXMPR014 | Develop and implement marketing strategies |
SITXWHS008 | Establish and maintain a work health and safety system |
SITXHRM009 | Lead and manage people |
SITXGLC002 | Identify and manage legal risks and comply with law |
SITXFIN011 | Manage physical assets |
SITXFIN010 | Prepare and monitor budgets |
SITXFIN009
| Manage finances within a budget |
SITXCCS016
| Develop and manage quality customer service practices |
BSBOPS601
| Develop and implement business plans |
BSBFIN601
| Manage organisational finances |
Electives - 19 Units
Specialty units are packaged by Le Culinaire Hospitality to customise your PATH qualification and ensure you are ready to meet the demands of industry.
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Entry Requirements
International Students: All international students must be a minimum of 18 years of age and meet the standard entry level for international students of either:
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Year 12 or equivalent in the Australia education system
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English Proficiency 6.0 with no band score below 5.5.
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18 Years+.
Domestic Students: Year 12 or have completed (minimal) Certificate IV qualification level
Entry recommendations
To be prepared for this course, we recommend that you have:
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Strong written and verbal communication
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An interest in moving into leadership and management roles
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A lifestyle that works with shift work