SIT60322 Advanced Diploma of Hospitality Management
(Pathway)(CRICOS Course Code: 111265G)
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.
This 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. This qualification allows for multi-skilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
AQF stands for Australian Qualification Framework while KIC stands for Kingston International College.
| Description | Amount |
|---|---|
| Application | $250.00 |
| Commitment | $500.00 |
| Tuition | $5,100.00 |
| Resource | $550.00 |
| Total course amount | $6,400.00 |
- All fees advertised are in Australian Dollars (AUD).
26 weeks (20 academic weeks + 4/6 weeks of study breaks depending on Christmas)
Mandatory scheduled classes: 2 days weekly.
Academic support day: 1 day weekly, on Fridays.
20 hours academic contact weekly.
- Complete KIC’s Language, Literacy, Numeracy and Digital (LLND) test with at least a score of IELTS 6.0, PTE 50, TOEFL 64, CEA 169, OET B overall test result (KIC pathway student exempted) and
- Successful completion of SIT30821 Cert III in Com Cookery, SIT40521 Cert IV in Kit Management and SIT50422 Diploma of Hosp Management.
| UNIT NO | UNIT CODE | UNIT TITLE | UNIT PREREQUISITE/S Units marked with an *asterisk have one or more prerequisites. |
UNIT DURATION (Weeks) |
|---|---|---|---|---|
| 14 CORE UNITS | ||||
| 1 | BSBFIN601 | Manage organisational finances | Nil | 3 |
| 2 | BSBOPS601 | Develop and implement business plans | Nil | 3 |
| 3 | SITXCCS016 | Develop and manage quality customer service practices | Nil | 3 (credit) |
| 4 | SITXFIN009 | Manage finances within a budget | Nil | 2 (credit) |
| 5 | SITXFIN010 | Prepare and monitor budgets | Nil | 5 (credit) |
| 6 | SITXFIN011 | Manage physical assets | Nil | 3 |
| 7 | SITXGLC002 | Identify and manage legal risks and comply with law | Nil | 5 (credit) |
| 8 | SITXHRM009 | Lead and manage people | Nil | 1 (credit) |
| 9 | SITXHRM010 | Recruit, select and induct staff | Nil | 2.5 |
| 10 | SITXHRM012 | Monitor staff performance | Nil | 2.5 |
| 11 | SITXMGT004 | Monitor work operations | Nil | 2 (credit) |
| 12 | SITXMGT005 | Establish and conduct business relationships | Nil | 3 (credit) |
| 13 | SITXMPR014 | Develop and implement marketing strategies | Nil | 2 |
| 14 | SITXWHS008 | Establish and maintain a work health and safety system | Nil | 4 |
| 19 ELECTIVE UNITS (1 Elective unit from Group A + 1 unit from Group B + 17 units from Group C) | ||||
| 15 | SITXFSA005 (Group A) |
Use hygienic practices for food safety | Nil | 1 (credit) |
| 16 | SITHCCC043* (Group B) |
Work effectively as a cook (Minimum of 48 work-based training sessions) | SITXFSA005, SITHCCC027 | 1 (credit) |
| 17 | SITHCCC023* (Group C) |
Use food preparation equipment | SITXFSA005 | 1.5 (credit) |
| 18 | SITHCCC027* (Group C) |
Prepare dishes using basic methods of cookery | SITXFSA005 | 1.5 (credit) |
| 19 | SITHCCC028* (Group C) |
Prepare appetisers and salads | SITXFSA005 | 1.5 (credit) |
| 20 |
SITHCCC029* |
Prepare stocks, sauces and soups | SITXFSA005 | 2 (credit) |
| 21 | SITHCCC030* (Group C) |
Prepare vegetable, fruit, eggs and farinaceous dishes | SITXFSA005, SITHCCC027 | 2 (credit) |
| 22 | SITHCCC031* (Group C) |
Prepare vegetarian and vegan dishes | SITXFSA005, SITHCCC027 | 2 (credit) |
| 23 | SITHCCC035* (Group C) |
Prepare poultry dishes | SITXFSA005, SITHCCC027 | 2 (credit) |
| 24 | SITHCCC036* (Group C) |
Prepare meat dishes | SITXFSA005, SITHCCC027 | 2.5 (credit) |
| 25 | SITHCCC037* (Group C) |
Prepare seafood dishes | SITXFSA005, SITHCCC027 | 2 (credit) |
| 26 | SITHCCC041* (Group C) |
Produce cakes, pastries and breads | SITXFSA005 | 3 (credit) |
| 27 | SITHCCC042* (Group C) |
Prepare food to meet special dietary requirements | SITXFSA005, SITHCCC027 | 2 (credit) |
| 28 | SITXFSA006 (Group C) |
Participate in safe food handling practices | Nil | 1 (credit) |
| 29 | SITXFSA008* (Group C) |
Develop and implement a food safety program | SITXFSA005, SITXFSA006 | 2 (credit) |
| 30 | SITHPAT016* (Group C) |
Produce desserts | SITXFSA005 | 2 (credit) |
| 31 | SITXHRM008 (Group C) |
Roster staff | Nil | 2 (credit) |
| 32 | SITXINV006* (Group C) |
Receive, store and maintain stock | SITXFSA005 | 1 (credit) |
| 33 | SITHKOP015 (Group C) |
Design and cost menus | SITHKOP010 | 2 (credit) |
| 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) | ||||
