SIT60316 Advanced Diploma of Hospitality Management
SIT60316 Advanced Diploma of Hospitality Management
This qualification, as described in the Hospitality and Tourism Training Package Reflects the role of highly skilled senior managers who use a broad range of hospitality skills and substantial knowledge of industry to coordinate hospitality operations in a variety of commercial cookery and kitchen operations business applications. The skills and…
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COURSE DESCRIPTION
This qualification, as described in the Hospitality and Tourism Training Package Reflects the role of highly skilled senior managers who use a broad range of hospitality skills and substantial knowledge of industry to coordinate hospitality operations in a variety of commercial cookery and kitchen operations business applications. The skills and knowledge that will be provided to students will help them to operate with significant autonomy and enable them to make strategic business management decisions.
Work based Training / Workplacement: Australian College of Trade offers students simulated work-based training in one of our fully equipped commercial kitchens
Possible Pathways for further study:
After achieving SIT60316 individuals could progress to higher education qualifications in management
Possible Occupational Outcomes:
Area manager or operations manager
Cafe owner or manager
Executive chef
Executive sous chef
Head chef
Club secretary or manager
Food and beverage manager
Motel owner or manager
Core units
BSBDIV501 Manage diversity in the workplace
BSBFIM601 Manage finances
BSBMGT517 Manage operational plan
BSBMGT617 Develop and implement a business plan
SITXCCS008 Develop & 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
Elective units
(Commercial Cookery Outcome)
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
HLAFAID003 First Aid
SITHCCC005 Prepare Dishes Using Basic methods of cookery
SITHCCC006 Produce appetisers and salads
SITHCCC007 Produce stocks, sauces and soups
SITHCCC008 Produce vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Produce poultry dishes
SITHCCC013 Produce seafood dishes
SITHCCC014 Produce meat dishes
SITHCCC015 Prepare and serve food for buffets
SITHCCC018 Prepare foods to meet special dietary requirements
SITHCCC019 Produce cakes, pastries and breads
SITHCCC020 Work effectively as a cook
SITHKOP004 Develop Menus for special dietary requirements
SITHKOP005 Coordinate Cooking Operations
SITHPAT006 Produce desserts
Elective units
(Front of House outcome)
HLTAID003 Provide first aid
SITXFSA001 Use hygienic practices for food safety
SITHIND004 Work effectively in hospitality service
SITEEVT002 Process and monitor event registrations
SITEEVT005 Plan in-house events or functions
SITEEVT010 Manage on-site event operations
SITXFIN001 Process financial transactions
SITXFIN002 Interpret financial information
SITHFAB002 Provide responsible service of alcohol
SITHFAB003 Operate a bar
SITHFAB005 Prepare and serve espresso coffee
SITHFAB007 Serve food and beverage
SITHFAB014 Provide table service of food and beverage
SITXHRM002 Roster staff
SITXHRM004 Recruit, select and induct staff
BSBMGT516 Facilitate continuous improvement
BSBCMM201 Communicate in the workplace
REQUIREMENTS
- Completion of year 11 or equivalent (subject to the assessment and approval of Australian College of Trade Admission team)
- English requirements IELTS 5.5 or equivalent or TOEFL PB 506, IBT 62, PTE Academic 46, CAE & CPE (from 2015) 152
- Applicants must be 18 years of age and above
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