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.
Course Outline | |||||
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Qualification Code & Name | SIT60322 - Advanced Diploma of Hospitality Management | Qualification Duration | 104 Weeks (8 Terms of 10 Weeks) | ||
Terms Term Duration: Each term consists of 10 weeks. |
Unit Code | Unit Name | Core / Elective Unit | ||
Term 1 | SITXHRM009 | Lead and manage people | Core | ||
SITXCOM010 | Manage conflict | Elective | |||
SITXFIN010 | Prepare and monitor budgets | Core | |||
SITXFIN009 | Manage finances within a budget | Core | |||
SITXHRM008 | Roster staff | Core | |||
Term Break (3 Weeks) | |||||
Term 2 | SITXFSA005 | Use hygienic practices for food safety | Elective | ||
SITHCCC027* | Prepare dishes using basic methods of cookery | Elective | |||
SITHCCC023* | Use food preparation equipment | Elective | |||
SITXFSA006 | Participate in safe food handling practices | Elective | |||
SITHCCC028* | Prepare appetisers and salads | Elective | |||
SITHKOP010 | Plan and cost recipes | Elective | |||
SITHCCC042* | Prepare food to meet special dietary requirements | Elective | |||
Term Break (3 Weeks) | |||||
Term 3 | SITHCCC030* | Prepare vegetable, fruit, eggs, and farinaceous dishes | Elective | ||
SITHCCC029* | Prepare stocks, sauces, and soups | Elective | |||
SITHCCC037* | Prepare seafood dishes | Elective | |||
SITHCCC036* | Prepare meat dishes | Elective | |||
SITHCCC035* | Prepare poultry dishes | Elective | |||
Term Break (3 Weeks) | |||||
Term 4 | SITHKOP013* | Plan cooking operations | Elective | ||
SITXMGT004 | Monitor work operations | Core | |||
Term Break (3 Weeks) | |||||
Term 5 | SITXCCS016 | Develop and manage quality customer service practices | Core | ||
SITXMGT005 | Establish and conduct business relationships | Core | |||
BSBCMM411 | Make a presentation | Elective | |||
Term Break (3 Weeks) | |||||
Term 6 | SITXGLC002 | Identify and manage legal risks and comply with law | Core | ||
BSBOPS502 | Manage business operational plans | Elective | |||
BSBSUS511 | Develop workplace policies and procedures for sustainability | Elective | |||
BSBTEC301 | Design and produce business documents | Elective | |||
Term Break (3 Weeks) | |||||
Term 7 | BSBFIN601 | Manage organisational finances | Core | ||
BSBOPS601 | Develop and implement business plans | Core | |||
SITXFIN011 | Manage physical assets | Core | |||
Term Break (3 Weeks) | |||||
Term 8 | SITXHRM010 | Recruit, select and induct staff | Core | ||
SITXHRM012 | Monitor staff performance | Core | |||
SITXMPR014 | Develop and implement marketing strategies | Core | |||
SITXWHS008 | Establish and maintain a work health and safety system | Core | |||
Term Break (3 Weeks) |
Important Information
The table below lists the units that have prerequisite requirements and respective pre-requisite units.
Unit Requiring Completion of a Pre-requisite Unit | Pre-requisite unit | Pre-requisite unit | Pre-requisite unit | Pre-requisite unit |
---|---|---|---|---|
SITHCCC023*
Use food preparation equipment |
SITXFSA005 - Use hygienic practices for food safety | |||
SITHCCC027* Prepare dishes using basic methods of cookery | SITXFSA005 - Use hygienic practices for food safety | |||
SITHCCC028* Prepare appetisers and salads Prepare appetisers and salads | SITXFSA005 - Use hygienic practices for food safety | |||
SITHCCC029* Prepare stocks, sauces and soups | SITXFSA005 - Use hygienic practices for food safety | |||
SITHCCC035* Prepare poultry dishes | SITXFSA005 - Use hygienic practices for food safety | SITHCCC027 - Prepare dishes using basic methods of cookery | ||
SITHCCC036* Prepare meat dishes | SITXFSA005 - Use hygienic practices for food safety | SITHCCC027 - Prepare dishes using basic methods of cookery | ||
SITHCCC037* Prepare seafood dishes | SITXFSA005 - Use hygienic practices for food safety | SITHCCC027 - Prepare dishes using basic methods of cookery | ||
SITHKOP013* Plan Cooking Operations | SITXFSA005 - Use hygienic practices for food safety |
This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Possible job titles include Area Manager, Motel Manager, Operations Manager.
After achieving SIT60322 Advanced Diploma of Hospitality Management, learners may wish to continue their education in courses related to health care and community services. Learners may also progress into higher courses, such as Bachelor of Tourism & Hospitality, depending upon individual requirements of higher education providers.
A Course credit is the recognition of prior learning, study, or work experience that allows students to receive credit towards a qualification. It can reduce the course duration and cost required to complete a course by exempting students from certain units if they have already met the learning outcomes. This process is outlined on the Sydney Metro College website under the download section in the Student Credit Transfer and Recognition of Prior Learning Policy.
The entry requirements to get into this course are as below:
Age requirements
International students must be 18 years of age or above at the time of their course commencement at Sydney Metro College .
Academic requirements
To enter this qualification, applicants should have successfully completed Australian equivalent of Year 12 or higher.
English language requirements for international students:
International students must demonstrate English language proficiency with minimum score of:
The test must have been taken no more than two years before you apply for Sydney Metro College courses.
Alternatively, students can provide evidence that:
This course is delivered over a total of 104 weeks, consisting of 8 terms of 10 weeks each, plus up to 24 weeks of term breaks (3 weeks per term), including public holidays.
A face-to-face training mode is employed for this qualification and all training will take place at Sydney Metro College training facilities.
Units of competency are delivered individually.
A timetable will be supplied to each student prior to course commencement. Students are also provided with an orientation to the course to outline the learning and assessment processes, support services and other relevant.
Still have further questions or need clarification, please contact our administrations team: admissions@sydneymetrocollege.edu.au