This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

 

This qualification provides 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. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage.

​​

​

CRICOS code: 110948K

 

Course Duration

 Total course duration of 78 weeks include:

• Face-to-face sessions in classroom

• Practical training and assessment

• Study Breaks

 

Entry Requirement

• Completion of Year 10 or equivalent

• Overseas student must have a minimum overall band of IELTS 5.5 or equivalent

 

Career Opportunities

• Executive chef

• Executive sous chef

• Head chef

• Area manager or operations manager

• Café, club, or restaurant manager

• Food and beverage manager

• Motel manager

 

Assessment

The units of competency are assessed using any of the following methods:

• Underpinning knowledge assessment through written exam questions

• Projects and presentations

• Practical observation

• Roles plays

 

Further Study

After successful completion of SIT60322 Advanced Diploma of Hospitality Management, students can progress to undergraduate degree level studies at universities.

 

Units of Competencies

There are 33 units that must be completed for this qualification. 

 

Core Units

BSBFIN601 Manage organisational finances

BSBOPS601 Develop and implement business plans

SITXFIN011 Manage physical assets

SITXHRM010 Recruit, select and induct staff

SITXHRM012  Monitor staff performance

SITXMPR014  Develop and implement marketing strategies

SITXWHS008  Establish and maintain a work health and safety system

​

SITXCCS016 Develop and manage quality customer service practices

SITXFIN009 Manage finances within a budget

SITXFIN010 Prepare and monitor budgets

SITXGLC002 Identify and manage legal risks and comply with law

SITXHRM009 Lead and manage people

SITXMGT004  Monitor work operations

SITXMGT005  Establish and conduct business relationships

​​

Elective Units

SITXFSA005 Use hygienic practices for food safety

SITHKOP013 Plan cooking operations

SITHCCC023 Use food preparation equipment

SITHCCC025 Prepare and present sandwiches

SITHCCC027 Prepare dishes using basic methods of cookery

SITHCCC028 Prepare appetisers and salads

SITHCCC029 Prepare stocks, sauces and soups

SITHCCC041 Produce cakes, pastries and breads

SITXFSA006 Participate in safe food handling practices

SITHPAT016 Produce desserts

SITHCCC035 Prepare poultry dishes

SITHCCC036 Prepare meat dishes

SITHCCC037 Prepare seafood dishes

​

SITXINV007 Purchase goods

SITHKOP009 Clean kitchen premises and equipment

SITXHRM007 Coach others in job skills

SITXWHS005 Participate in safe work practices

SITXCCS015 Enhance customer service experiences

SITXCOM010 Manage conflict

​

Delivery Premise

Theory study: Level 3, 100-104 Murray Street, Perth WA 6000 (AILFE)

Kitchen practice: Tenant 1, Ground Floor, 100-104 Murray Street, Perth WA 6000 (The School Cafe)

​