Advanced Diploma of Hospitality Management
Advanced Diploma of Hospitality Management
Qualification Code: SIT60322 | CRICOS Course Code: 110367J
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.
The 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.
The total duration will be 105 weeks including the breaks. See: Academic Calendar & Fees
The pathway from the qualification is to further study at other higher education sector qualifications.
- Area manager or operations manager
- Café owner, club secretary or manager
- Executive chef, head chef or executive sous chef
- Executive housekeeper
- Food and beverage manager
- Motel owner, rooms division manager
- Consulting with personnel at all levels about operational and service issues, workplace practices, policies and procedures; communicating strategic business goals to supervisors and managers;
- Researching and critically analysing current and emerging hospitality industry practices, market and product trends; generating and testing ideas for new or improved products and services;
- Developing and maintaining knowledge required to strategically manage the business, proactively maintaining and updating knowledge of hospitality industry practices, trends, products, services and suppliers; seeking hospitality industry professional development opportunities for self and others;
- Developing overall business plans for sustainable and profitable operation; developing new products, forecasting and managing resource requirements; developing and evaluating strategic plans, policies, procedures and business practices for legal compliance and effective delivery of hospitality products and services;
- Having a comprehensive knowledge of the objectives and content of laws that specifically relate to the hospitality industry and developing business compliance practices; operating with significant autonomy, reviewing and reflecting on own work performance; taking responsibility for the strategic management of hospitality business practices across a range of activities including business planning, asset management, finances, marketing, human resources, customer service and workplace health and safety.
- Fostering workplace diversity; establishing work team goals and teamwork strategies; developing training strategies for effective teamwork throughout the business; involving personnel at all levels in the planning of business practices, policies and procedures; motivating and leading management teams.
- Selecting and using technologies used in the hospitality industry to support strategic management functions; researching new and emerging technologies required to manage the operational, sales and service activities of the hospitality business;
- Be 18 years of age or over; AND
- Have completed Year 12 or its equivalent with suitable English language skills.
- International Students are also required to have an English ability at the IELTS 6.0 or equivalent
- *Student who wish to apply VET courses directly without IELTS 6.0 or equivalent, please package with ELICOS or complete college EPT test
Course Structure
Total 33 units must be completed in order to successfully achieve this qualification. 16 core units of competency AND 17 elective units of competency. 25% of the course is online.
| Unit Code | Unit Name |
|---|
| SITXFSA006 | Participate in safe food handling practices |
| SITHIND006 | Source and use information on the hospitality industry |
| SITXCCS010 | Provide visitor information |
| SITHACS016 | Provide accommodation reception services |
| SITXINV007 | Purchase Goods |
| SITXFSA005 | Use hygienic practices for food safety |
| SITHFAB027* | Serve food and beverage |
| SITHFAB036 | Provide advice on food |
| SITEEVT023 | Plan in-house events |
| SITXCCS015 | Enhance customer service experiences |
| SITXMGT004 | Monitor work operations |
| SITXHRM008 | Roster staff |
| SITHFAB021 | Provide responsible service of alcohol |
| SITHGAM022 | Provide responsible gambling services |
| SITHIND005 | Use hygienic practices for hospitality service |
| SITHIND008 | Work effectively in hospitality service (Work placement) |
| SITXCOM010 | Manage conflict |
| SITXHRM009 | Lead and manage people |
| SITXHRM007 | Coach others in job skills |
| SITXFIN009 | Manage finances within a budget |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITXFSA008 | Develop and implement a food safety program |
| SITXFIN010 | Prepare and monitor Budgets |
| SITXHRM010 | Recruit, select and induct staff |
| SITXHRM012 | Monitor staff performance |
| SITXCCS016 | Develop and manage quality customer service practices |
| SITXGLC002 | Identify and manage legal risks and comply with law |
| SITXMGT005 | Establish and conduct business relationships |
| BSBFIN601 | Manage organisational finances |
| SITXFIN011 | Manage physical assets |
| SITXWHS008 | Establish and maintain a work health and safety system |
| BSBOPS601 | Develop and implement business plans |
| SITXMPR014 | Develop and implement marketing strategies |
*Prerequisite: SITXFSA005 Use hygienic practices for food safety