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SIT60322 Advanced Diploma of Hospitality Management

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SIT60322 Advanced Diploma of Hospitality Management

Course Overview

This qualification represents the expertise of senior-level professionals who possess a wide range of advanced hospitality skills along with strong managerial capabilities and in-depth industry knowledge. They work independently and are responsible for making key strategic decisions in hospitality operations.

It opens career opportunities across various areas of the hospitality sector, enabling graduates to work with a variety of employers such as restaurants, hotels, motels, catering services, clubs, pubs, cafés, and coffee shops.

Course Intakes

July, August

Course Duration

78 Weeks

Delivery Mode

Face to Face

Level

Level VI

Aims and learning Outcomes

This course is aimed at:

  • Equipping students with advanced skills and knowledge to work and operate in the hospitality industry in a managerial role
  • Equipping students with a range of competencies covering broad operational areas in a hospitality environment
  • Upskilling existing hospitality workers
  • Providing a pathway to higher education qualifications and learning

Career pathway

  • Area manager or operations manager
  • Café owner or manager
  • Food and beverage manager
  • Motel owner or manager

Delivery Method

Face to Face – 3 days per week (20 hours)

Entry Requirements

Students must:

  • Be at least 18 years of age or over at the time of commencement.
  • Successful completion of year 12 or above
  • English Language (International Students) IELTS 6.0 or higher with a minimum score of 5.5 in each band Or Equivalent (e.g., PTE, TOEFL, EAP, CE etc.)) English language test scores.
  • A valid Unique Student Identifier (USI). We recommend that you create your USI before you book your course.

The LLN test will determine whether the student needs additional support to achieve the following ACSF Levels-

  • Learning – Level 3,
  • Reading – Level 3,
  • Writing – Level 3,
  • Oral Communication – Level 3
  • Numeracy – Level 3

Course Content

Direct Entry Students:

Students entering this qualification directly will need to complete ALL the thirty-three (33) units below.

Core Units – 14:

SITXCCS016 Develop and manage quality customer service practices
SITXFIN009 Manage finances within a budget
SITXGLC002 Identify and manage legal risks and comply with law
SITXHRM009 Lead and manage people
SITXHRM010 Recruit, select and induct staff
SITXHRM012 Monitor staff performance
SITXMGT004 Monitor work operations
SITXMGT005 Establish and conduct business relationships

Elective Units – 19:

SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXWHS007 Implement and monitor work health and safety practices
SITHKOP013* Plan cooking operations
SITXCOM010 Manage conflict
SITXHRM008 Roster staff
SITXCCS015 Enhance customer service experience
BSBTWK501 Lead diversity and inclusion

Students progressing from SIT50422 (fully completed with the above 16 units attained) will need to complete the following 17 units in this course.

Core Units

BSBFIN601 Manage organisational finances
BSBOPS601 Develop and implement business plans
SITXFIN011 Manage physical assets
SITXMPR014 Develop and implement marketing strategies
SITXWHS008 Establish and maintain a work health and safety system
SITXFIN010 Prepare and monitor budgets

Elective Units

BSBCMM411 Make presentations
BSBSUS511 Develop workplace policies and procedures for sustainability
BSBOPS502 Manage business operational plans
BSBOPS504 Manage business risk
BSBTEC301 Design and produce business documents
BSBTEC402 Design and produce complex spreadsheets
SITXEBS002 Develop, implement and monitor the use of social media in a business
BSBMKG431 Assess marketing opportunities
BSBSTR601 Manage innovation and continuous improvement
BSBWRT411 Write complex documents
SITHIND006 Source and use information on the hospitality industry

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