CRICOS 095340E
This program is scheduled for 30 weeks including 2 weeks of Term Break. (after completion of Certificate III, Certificate IV (in Commercial Cookery / Hospitality / Patisserie) )and Diploma of Hospitality Management. Students will attend classes 2.5 days per week (20 hours a week full time study). All participants will attend an orientation workshop prior to commencement to discuss the course, delivery, RPL, assessment, support systems and pathways.
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.
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 or for specialisation in accommodation services, cookery, food and beverage and gaming.
Possible job titles include:
♦ Area manager or operations manager
♦ Café owner or manager
♦ Club secretary or manager
♦ Executive chef
♦ Executive housekeeper
♦ Executive sous chef
♦ Food and beverage manager
♦ Head chef
♦ Motel owner or manager
♦ Rooms division manager.
Individuals may enter SIT60316 Advanced Diploma of Hospitality Management with limited or no vocational experience and without a lower level qualification. However, it is strongly recommended that individuals undertake lower level qualifications (Cert III ,Cert IV and Diploma of Hospitality Management) , and/or gain industry experience prior to entering the qualification.
Learners can Progress to ICHM Bachelor’s of business (Hospitality Management)
Domestic students:
♦Students must be minimum 18 years of age and have completed an equivalent of year 12
♦have Australian Core Skills Framework (ACSF) working Level 4 - based on pre enrollment LLN assessment
International students:
♦Students must be minimum 18 years of age and have completed an equivalent of year 12
♦IELTS band 5.5 or equivalent or have Australian Core Skills Framework (ACSF) working Level 4 - based on pre enrollment LLN assessment.
♦The student must have access to a reliable computer equipment and internet access to successfully complete the assessment tasks and online research.
33 units must be completed:
♦ 16 core units
♦ 17 elective units
The MVC Industry Advisory Panel has selected the Elective units that are most appropriate to meet industry requirements. The selection of electives has been made in consideration with the complexity of skills appropriate to the AQF level of this qualification.
**proposed Electives may change with updated industry consultation, Please reconfirm about list of Electives at time of enrolment.
♦ | Unit code | Unit name | Unit Type |
---|---|---|---|
♦ | BSBDIV501 | Manage diversity in the workplace | Core |
♦ | BSBFIM601 | Manage finances | Core |
♦ | BSBMGT517 | Manage operational plan | Core |
♦ | BSBMGT617 | Develop and implement a business plan | Core |
♦ | SITXCCS008 | Develop and manage quality customer service practices | Core |
♦ | SITXFIN003 | Manage finances within a budget | Core |
♦ | SITXFIN004 | Prepare and monitor budgets | Core |
♦ | SITXFIN005 | Manage physical assets | Core |
♦ | SITXGLC001 | Research and comply with regulatory requirements | Core |
♦ | SITXHRM003 | Lead and manage people | Core |
♦ | SITXHRM004 | Recruit, select and induct staff | Core |
♦ | SITXHRM006 | Monitor staff performance | Core |
♦ | SITXMGT001 | Monitor work operations | Core |
♦ | SITXMGT002 | Establish and conduct business relationships | Core |
♦ | SITXMPR007 | Develop and implement marketing strategies | Core |
♦ | SITXWHS004 | Establish and maintain a work health and safety system | Core |
♦ | SITXCCS007 | Enhance Customer Service Experiences | Listed Elective |
♦ | SITXWHS003 | Implement and monitor work health and safety practices | Listed Elective |
♦ | SITXHRM002 | Roster Staff | Listed Elective |
♦ | SITXCOM005 | Manage conflict | Listed Elective |
♦ | SITHKOP002 | Plan and cost basic menus | Listed Elective |
♦ | SITHKOP005 | Coordinate cooking operations | Listed Elective |
♦ | SITXFSA001 | Use hygienic practices for food safety | Listed Elective |
♦ | SITXFSA002 | Participate in safe food handling practices | Listed Elective |
♦ | SITHCCC001 | Use food preparation equipment | Listed Elective |
♦ | SITHCCC005 | Prepare dishes using basic methods of cookery | Listed Elective |
♦ | SITHCCC006 | Prepare appetisers and salads | Listed Elective |
♦ | SITHCCC007 | Prepare stocks, sauces and soups | Listed Elective |
♦ | SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes | Listed Elective |
♦ | SITHCCC012 | Prepare poultry dishes | Listed Elective |
♦ | SITHCCC013 | Prepare seafood dishes | Listed Elective |
♦ | SITHCCC014 | Prepare meat dishes | Listed Elective |
♦ | SITHCCC020 | Work effectively as a cook * (work Placement) | Listed Elective |
This program is delivered face to face in a class room and business operation environment, offering management, research and simulated operation activities. Students will be required to complete comprehensive project activities. In addition, students will spend homework time researching and formalising projects using a computer.
Some assessment activities will be completed in the workshop and simulated Business environment.
In a highly supportive environment, the Trainer will teach students theory and practical activities in a classroom environment, providing real life examples about the work place. Activities include: group discussions; case studies / scenarios; role plays; computer based activities; research; presentations; project/activities; practical application of skills.
RPL and Credit Transfer is also offered to all students as part of the process. Please discuss your RPL and Credit Transfer needs before enrollment.
For each unit, students are provided with training manuals, which include all materials used in the training sessions, required assessment materials and additional reading and reference materials.
Theory Classes will be conducted at : Level 2 West , 50 Grenfell street, Adelaide 5000
Practicals / Workshops at : University of South Australia, Playford Building,Level 7, Room No P15, Forme Road , Adelaide 5000