SIT60322 Advanced Diploma of Hospitality Management
SIT60322 Advanced Diploma of Hospitality Management
This qualification reflects the role of individuals with significant experience in a senior administrative role who are seeking to develop expertise across a wider range of business functions. The qualification is suited to individuals who possess significant theoretical business skills and knowledge and wish to consolidate and build pathways to…
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COURSE DESCRIPTION
This qualification reflects the role of individuals with significant experience in a senior administrative role who are seeking to develop expertise across a wider range of business functions.
The qualification is suited to individuals who possess significant theoretical business skills and knowledge and wish to consolidate and build pathways to further educational or employment opportunities.
Pathways
This qualification allows you to develop skills across the areas of business planning, financial management, human resources, leadership and marketing provides. There is a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.
After successful completion of this course, you could progress to relevant higher education based qualifications.
Pre-requisites
A pre-requisite unit is a unit in which a student must be deemed competent that satisfies the requirements for subsequent units within the delivery sequence.
SITXFSA001 Use hygienic practices for food safety is a pre-requisite unit and must be successfully completed prior to commencing:
- SITHCCC005 Prepare dishes using basic methods of cookery
- SITHCCC006 Prepare appetisers and salads
- SITHCCC007 Prepare stocks, sauces and soups
- SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
- SITHCCC012 Prepare poultry dishes
- SITHCCC013 Prepare seafood dishes
- SITHCCC014 Prepare meat dishes
- SITHCCC018 Prepare food to meet special dietary requirements
- SITHCCC019 Produce cakes, pastries and breads
- SITHCCC020 Work effectively as a cook
Course Delivery, Assessment and Work placement
Classroom Based – The course is delivered face to face through a combination of structured classroom sessions and practical training in our onsite training kitchens.
We use various forms of assessment, including written assessment, practical tasks, research, projects and case studies.
Work Placement – Work placement is a compulsory component for this course. It is aimed at giving students a varied experience in a real life situation, under normal commercial pressures. In this live environment they will test their skills and knowledge when the kitchen is busy, customers are waiting, or it is “rush hour”
Students are required to undertake 48 food service periods that cover breakfast, lunch, dinner and special functions in a commercial kitchen.
REQUIREMENTS
Successful completion of Year 12 or the equivalent level of study.
Minimum English level of IELTS 6.0 or equivalent.
Applicant must be 18 years of age or above.
EDUCATIONAL INSTITUTION
