Program Overview

SIT60322 Advanced Diploma of Hospitality Management

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.

Fees

• Application: $250.00
• Tuition: $5,500.00
• Resource: $550.00
• Total course amount: $6,300.00
• Commitment*: $500.00

Payment Terms & Conditions

• The Application fee must be paid in full prior to the issuance of a COE.
• The Commitment fee must be paid in full by students taking this course individually.
  • The Commitment fee will be adjusted/credited back to the student’s final term’s instalment of the course. See our Refund Policy for Terms & Conditions.
• The Resource fee must be paid in full prior to the issuance of a COE.
• The Tuition fee for First Term / Term 1 must be paid in full prior to the issuance of a COE. From Term 2 onwards, the remaining balance must be paid in equal termly instalments or as per the letter of offer.
• All fees advertised are in Australian Dollars (AUD).

Duration

• Total Duration: 26 weeks (20 academic weeks + 4/6 weeks of study breaks depending on Christmas)
• Scheduled Classes: 2 days per week (mandatory)
• Academic Support: 1 day per week (Fridays)
• Academic Contact Hours: 20 hours per week

Entry Requirements

• Successful completion of SIT30821 Cert III in Com Cookery, SIT40521 Cert IV in Kit Management and SIT50422 Diploma of Hospitality Management.
• Achieve at least a score of IELTS 6.0, PTE 50, TOEFL 64, CEA 169, or OET B overall test result.

Course Packaging Rule

Core Units

1. BSBFIN601 - Manage organisational finances
2. BSBOPS601 - Develop and implement business plans
3. SITXCCS016 - Develop and manage quality customer service practices
4. SITXFIN009 - Manage finances within a budget
5. SITXFIN010 - Prepare and monitor budgets
6. SITXFIN011 - Manage physical assets
7. SITXGLC002 - Identify and manage legal risks and comply with law
8. SITXHRM009 - Lead and manage people
9. SITXHRM010 - Recruit, select and induct staff
10. SITXHRM012 - Monitor staff performance
11. SITXMGT004 - Monitor work operations
12. SITXMGT005 - Establish and conduct business relationships
13. SITXMPR014 - Develop and implement marketing strategies
14. SITXWHS008 - Establish and maintain a work health and safety system

Elective Units

1. SITXFSA005 - Use hygienic practices for food safety
2. SITHCCC043* - Work effectively as a cook (Minimum of 48 work-based training sessions)
3. SITHCCC023* - Use food preparation equipment
4. SITHCCC027* - Prepare dishes using basic methods of cookery
5. SITHCCC028* - Prepare appetisers and salads
6. SITHCCC029* - Prepare stocks, sauces and soups
7. SITHCCC030* - Prepare vegetable, fruit, eggs and farinaceous dishes
8. SITHCCC031* - Prepare vegetarian and vegan dishes
9. SITHCCC035* - Prepare poultry dishes
10. SITHCCC036* - Prepare meat dishes
11. SITHCCC037* - Prepare seafood dishes
12. SITHCCC041* - Produce cakes, pastries and breads
13. SITHCCC042* - Prepare food to meet special dietary requirements
14. SITXFSA006 - Participate in safe food handling practices
15. SITXFSA008* - Develop and implement a food safety program
16. SITHPAT016* - Produce desserts
17. SITXHRM008 - Roster staff
18. SITXINV006* - Receive, store and maintain stock
19. SITHKOP015 - Design and cost menus

• Academic weeks: 20 weeks
• Course study breaks (Depending on Christmas period): 4 to 6 weeks
• Total course duration for 7 units of competency: 26 weeks (26 red-highlighted units credited from SIT50422 DHM, SIT40521 Cert IV KM and SIT30821 Cert III CC)