Program Overview

SIT60322 Advanced Diploma of Hospitality Management

Qualification

On successful completion of this course, students are awarded the nationally recognised qualification: SIT60322 Advanced Diploma of Hospitality Management.

Course Duration

Trinity Institute (Australia) delivers this qualification over 78 weeks, including 48 weeks of training and assessment, 6 weeks of Vocational Placement, and 24 weeks of holidays.

Vocational Placement

To complete this course, students participate in 180 hours of vocational placement (30 hours per week for 6 weeks). Students identify their own host workplaces for vocational placement. Specific information about vocational placement can be found in the Student Handbook and course materials.

Delivery

This course is conducted with a blended learning model that includes face-to-face learning in classrooms and in a fully functioning commercial kitchen, interactive online learning, and vocational placement.

Campuses

Trinity Institute (Australia) campuses:

• 43 Hunter Street, Parramatta NSW 2150
• Level 5, 770 George Street, Sydney NSW 2000

Commercial Kitchen

Commercial kitchen address:

• Shop 1, 17-19 Hassall Street, Parramatta NSW 2150

Career Outcomes

Students who complete this course can seek employment within the hospitality industry in roles such as:

• Senior Manager
• Operations Manager
• Hospitality Manager

Education Pathways

Students are provided with advice on employment and training options throughout the delivery of the program. On successful completion of SIT60322 Advanced Diploma of Hospitality Management graduates may choose to continue their education in a range of higher education qualifications in hospitality.

Recognition of Prior Learning

Credit and RPL are available to students with prior skills, experience, knowledge, or qualifications obtained from formal studies or training, in a related area. Recognition may reduce the duration of this course.

Course Costs

Please contact Team Trinity for current course fees. Payment terms and conditions are included in the International Student Handbook. Additionally, a detailed payment plan and payment arrangements are provided in the letter of offer and written agreement which is provided to the student for their review and agreement prior to acceptance into the course. The agreement also includes details of additional fees and charges, which may be applicable.

Entry Requirements

Trinity Institute (Australia) has the following entry requirements:

International Students

Must:

• Be at least 18 years of age.
• Meet the following education requirements:
  • Year 12 or equivalent; or
  • a Certificate III qualification or equivalent or above.
• Meet the following English requirements:
  • Have an IELTS academic score of 6.0 or equivalent (test must have been taken no more than 12 months ago).
  • NOTE: English language competence can also be demonstrated through documented evidence of any of the following:
    • Educated for 5 years in an English-speaking country; or
    • Successful completion of at least 6 months of a Certificate IV level course or above in an Australian education institution; or
    • Successful completion of an Oxford English language placement test with an overall score of not less than Level B2 (Upper Intermediate).

Training and Assessment Arrangements

Training and assessment is scheduled for 20 hours attendance per week during terms. It is recommended that students spend an additional 4 hours per week on study, research, practice, and assessment preparation. Class sessions are planned to ensure that students have a mixture of practical and theoretical components and those classes cater for a wide variety of learning styles. Assessments are conducted using a variety of methods for theory and practical. At the beginning of each unit, you will receive details of assessment tasks to be completed.

Facilities and Equipment

The facilities and equipment that will be provided for this course are:

• Training rooms
• Commercial kitchen with associated equipment and materials required for all units
• Kitchen kit including: knives, and personal protective and safety equipment such as chef’s jacket, apron, and chef’s cap

The equipment that students should have includes:

• A laptop that is installed with Microsoft Office or similar
• Uniform: chef’s trousers, apron, black fully enclosed non-slip shoes
• At least 3x tea-towels
• And other personal protective equipment and tools as listed on resources list prior to enrolment.

Course Progress

Course Structure

To attain this qualification, 33 units of competency must be successfully completed. The units offered are:

• SITXFIN009 – Manage finances within a budget
• SITXCOM010 – Manage conflict
• SITXHRM008 – Roster staff
• SITXFSA006 – Participate in safe food handling practices
• SITXFSA005 – Use hygienic practices for food safety
• SITHCCC023 – Use food preparation equipment
• SITHCCC027 – Prepare dishes using basic methods of cookery
• SITHCCC028 – Prepare appetisers and salads
• SITXWHS006 – Identify hazards, assess and control safety risks
• SITHCCC029 – Prepare stocks, sauces, and soups
• SITHCCC030 – Prepare vegetable, fruit, egg, and farinaceous dishes
• SITHCCC031 – Prepare vegetarian and vegan dishes
• SITHCCC035 – Prepare poultry dishes
• SITHCCC037 – Prepare seafood dishes
• SITXINV006 – Receive, store, and maintain stock
• SITHCCC032 – Produce cook-chill and cook-freeze foods
• SITXHRM009 – Lead and manage people
• SITXCCS016 – Develop and manage quality customer service practices
• SITXGLC002 – Identify and manage legal risks and comply with law
• SITXFIN011 – Manage physical assets
• SITXFIN010 – Prepare and monitor budgets
• BSBFIN601 – Manage organisational finances
• SITWHS008 – Establish and maintain a work health and safety system
• BSBOPS601 – Develop and implement business plans
• SITXMPR014 – Develop and implement marketing strategies
• BSBMKG541 – Identify and evaluate marketing opportunities
• SITXHRM010 – Recruit, select, and induct staff
• BSBLDR522 – Manage people performance
• SITXHRM012 – Monitor staff performance
• SITXMGT005 – Establish and conduct business relationships
• SITHIND006 – Source and use information on the hospitality industry
• SITXMGT004 - Monitor work operations
• SITHKOP013 – Plan cooking operations