SIT60322 Advanced Diploma of Hospitality Management
April 4, 2023 2024-08-02 0:40SIT60322 Advanced Diploma of Hospitality Management
Course Details:
- Course Code: SIT30816
- CRICOS Course Code: 093366M
- Course Duration: 52 weeks
This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
This qualification provides a pathway to work in organisations such as restaurants, clubs, pubs, cafes and coffee shops. No occupational licensing, certification or specific legislative requirements apply to this qualification.
- The total tuition fee for the complete course is AUD 11000.00.
- Enrolment Fee: AUD 200 (non – refundable).
- Material Fee(includes Chef Uniform, shoes, Tool Kit & all Learning Resources) : AUD 800.
To gain entry into this course, participants should have successfully completed year 12 or equivalent level of studies.
- Age Requirement:
Students must be of 18 years of age to apply. - English Language Entry Requirements:
An IELTS score of 5.5 or equivalent is required for entry into this program. However if a student has an IELTS score of 5.0, the student will be required to complete an English Language course to achieve the required standard prior to commencement of the course.. - Pre-Training Review
Every learner must go through a Pre-Training Review (PTR) Process. The PTR process includes a PTR form, mandatory LLN Test and a computer self-assessment test which is reviewed by the Student Support Services team (Student Support Officer, LLN Support Officer, Trainer and Assessor & the Training Manager). The Pre-Training Review process ensures that educational and support needs of every learner are determined and that the learner is placed into a suitable course based on their career goals, interests, skills and knowledge assessed.
If a student is not able to meet the minimum entry requirements but considers that they have the skills and experience to succeed in the course, they may apply to ANGAD Australian Institute of Technology for special consideration for entry.
- Classroom study (Level 4, Queen Street, Melbourne, VIC 3000)
- Practical training in the kitchen (9 Nicholson Street, Bentleigh, VIC 3204)
- Compulsory Work based training – It is a requirement of gaining this qualification that the students complete a work placement at an approved hospitality enterprise(s). The institute has an agreement with a range of approved hospitality enterprises for work placement.
Participants will be advised of the assessment requirements at the beginning of each unit. Assessment will usually commence in the session following delivery.
The assessment process may include:
- Written reports
- Presentations/Demonstrations
- Classroom activities/ Role plays
- Case studies
- Written test
- Project work/Research/ Portfolio
3 units must be completed:
14 core units
19 elective units, consisting of:
1 unit from Group A
1 unit from Group B
11 units from Group C
6 units from Group C, Group D, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
| Unit Code / Unit Title | Core/Electives |
| SITXGLC002 Identiy and manage leagal risk and comply with law | Core |
| SITXFIN009 – Manage finances within a budget | Core |
| SITXMGT004 Monitor work operations | Core |
| SITXHRM009 – Lead and manage people | Core |
| SITXCCS016 Develop and manage quality customer service practices | Core |
| SITXMGT005 Establish and conduct business relationships | Core |
| SITXFIN010 Prepare and monitor budgets | Core |
| SITXHRM0012 Monitor staff performance | Core |
| BSBFIN601 – Manage organisational finances | Core |
| BSBOPS601 – Develop and implement business plans | Core |
| SITXHRM010 – Recruit, select and induct staff | Core |
| SITXMPR014 – Develop and implement marketing strategies | Core |
| SITXFIN011 – Manage physical assets | Core |
| SITXWHS008 – Establish and maintain a work health and safety system | Core |
| SITXFSA006 – Participate in safe food handling practices | Electives |
| BSBTWK501 – Lead diversity and inclusion | Electives |
| SITXCOM010 – Manage conflict | Electives |
| SITHIND006 – Source and use information on the hospitality industry | Electives |
| SITXFSA005 – Use hygienic practices for food safety | Electives |
| BSBOPS502 – Manage business operational plans | Electives |
| SITHCCC029* – Prepare stocks, sauces and soups | Electives |
| SITHCCC027* Prepare dishes using basic methods of cookery | Electives |
| SITHCCC023* Use food preparation equipment | Electives |
| SITHCCC028* – Prepare appetisers and salads | Electives |
| SITHCCC036* – Prepare meat dishes | Electives |
| SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes | Electives |
| SITHCCC035* Prepare poultry dishes | Electives |
| SITHCCC042* – Prepare food to meet special dietary requirements | Electives |
| SITHCCC025* – Prepare and present sandwiches | Electives |
| SITHCCC037* – Prepare seafood dishes | Electives |
| SITHCCC041* – Produce cakes, pastries and breads | Electives |
| SITHPAT016* – Produce desserts | Electives |
| SITHCCC043* Work effectively as a cook | Electives |
Students may be granted RPL (Recognition of Prior Learning) or Credit Transfer if they are able to demonstrate that they have achieved the level of skills and knowledge equivalent to the unit they seek credit for through work experience, through life experiences or similar study at another institution. Students can apply for credit transfer or RPL at the time of enrolment. Applicants applying for RPL/CT should submit the RPL/CT application along with their original supporting documents to Student Administration. Where RPL is being applied, the student must submit all relevant evidence of work experience and where learning has occurred. A Credit Transfer application must be accompanied by Nationally Recognized Certificates or Statement of Attainments indicating the units successfully completed including unit codes and titles and dates of completion. Credit Transfer may also include credit transfer based on formal learning that is outside the AQF.
