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SIT60322
Advanced Diploma of Hospitality Management
CRICOS Course Code: 117447H
Course Information
| Delivery Location | Fees Information | Course Duration |
|---|---|---|
60 Belfast Street, Broadmeadows, VIC, 3047 Level 1, 190 Queen Street, Melbourne, 3000. | Application Fee: $250 Material Fee: $1250 Tuition Fee: $28000 Total Fees: $29500 | The duration of this qualification is 100 weeks, including 22 weeks term break. The contact hours are 20 contact hours per week. |
Course Overview
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 specialization in accommodation services, cookery, food and beverage, and gaming.
Qualification Pathways
Education Pathways
On completion of SIT60322 Advanced Diploma of Hospitality Management, students may undertake one or more of following qualifications:
- An undergraduate degree in hospitality management.
- A range of other qualifications at Advanced Diploma level.
Employment Pathways
Students completing SIT60322 Advanced Diploma of Hospitality Management can expect to gain work as a:
- Area Manager or Operations Manager
- Café Owner or Manager
- Club Secretary or Manager
- Executive Chef
- Executive Housekeeper
- Executive Sous Chef
- Food and Beverage Manager
- Head Chef
- Motel Owner or Manager
Course Structure
This qualification includes 33 units of competency:
- 14 core units
- 19 elective units
Core Courses
BSBFIN601
Manage organisational finances.
BSBOPS601
Develop and implement business plans
SITXMPR014
Develop and implement marketing strategies.
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
SITXMGT005
Establish and conduct business relationships
SITXFIN011
Manage physical assets
SITXWHS008
Establish and maintain a work health and safety system
SITXHRM010
Recruit, select and induct staff
SITXHRM009
Lead and manage people
SITXMGT004
Monitor work operations
SITXHRM012
Monitor staff performance
Electives subjects
SITXFSA005
Use hygienic practices for food safety
SITXFSA006
Participate in safe food handling practices
SITHCCC027
Prepare dishes using basic methods of cookery
SITHCCC028
Prepare appetisers and salads
SITHCCC031
Prepare vegetarian and vegan dishes
SITHCCC029
Prepare stocks, sauces and soups
SITHCCC030
Prepare appetisers and salads
SITHCCC030
Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC035
Prepare poultry dishes
SITHCCC037
Prepare seafood dishes
SITHCCC036
Prepare meat dishes
SITHCCC041
Produce cakes, pastries and breads
SITHPAT016
Produce desserts
SITXHRM008
Roster staff
SITXCOM010
Manage conflict
SITXWHS007
Implement and monitor work health and safety practices
BSBTWK503
Manage meetings
SITXCCS015
Enhance customer service experiences
SITXFSA008
Develop and implement a food safety program
SITHKOP013
Plan cooking operations
Course Entry Requirement
Age Requirements
- All international students must be 18 years of age at the time of commencement.
Academic Requirements
- Satisfactory completion of Year 12 VCE or its equivalent overseas qualification.
English Language Requirements
- International Students applying for this qualification must have a minimum English language proficiency of IELTS 6.0 or an equivalent exam result recognised by the Department of Home Affairs.
- Other equivalent English language proficiency level is deemed one of the following:
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OR
- any other form that satisfies the Institution during their pre-enrolment interview
Other Requrements
- Pre-Training Review: All international students will take the PTR to determine the determine suitability for the course and student needs.
- Language, Literacy and Numeracy assessment test: Prior enrolment to determine the student’s ability to complete the course or any LLN support during the study period.
- Kitchen Toolkit: Students will need access to a kitchen toolkit which includes a chef’s uniform, safety shoes, various knives, and small equipment. This will be arranged and provided by Institute of Business and Management (Victoria).
- Physical Requirements: Applicants will need to be physically able to carry out manual handling required to perform tasks involved while undergoing training. As part of this course students are expected to handle complex foods – e.g. cooking of various processed or raw meats, poultry, seafood’s, dairy items and student must keep in mind of any religious or dietary barriers to handle such foods before enrolling in this course. Institute of Business and Management (Victoria) will identify any such barriers presented by applicants during pre-training review and provide required support and reasonable adjustment where possible.
- Physical Requirements: Applicants will need to be physically able to carry out manual handling required to perform tasks involved while undergoing training. As part of this course students are expected to handle complex foods – e.g. cooking of various processed or raw meats, poultry, seafood’s, dairy items and student must keep in mind of any religious or dietary barriers to handle such foods before enrolling in this course. Institute of Business and Management (Victoria) will identify any such barriers presented by applicants during pre-training review and provide required support and reasonable adjustment where possible.
- Hardware/Software Requirements: Institute of Business and Management (Victoria) will provide access to computers/laptops during classroom hours. However, for students to work on assessments, tasks and self-study, all learners are expected to have access to a laptop or computer with Windows/macOS operating system at their own cost.
- Student Support: Student needs are declared by the applicant at the time of enrolment: the application form allows the applicant to self-declare where they have learning disabilities. Every student is interviewed either face-to-face or over the telephone to attempt to establish the applicant skill and knowledge levels, their current employment and how that relates to the course content and interaction
LLN
Identify the Language Literacy and Numeracy (LLN) needs of the students:
LLN test is available at https:/ibmvic.quiz.lln.training/?quizld=acsf4. IBM (VIC) Training and Assessment is committed to supporting all our students in successfully completing their selected course of study. National research consistently indicates that many students will require some level of LLN support.
As such, we recognise that we have a responsibility to understand each student’s unique LLN needs. Our desire is to identify any LLN needs that students may have as a student and to assist them in reducing the impact this may have on their studies with IBM (VIC).
Therefore, student is compulsory undertake LLN Test, which is to ensure that we confirm the learning needs of our participants prior to commencement of the training.
Overseas Student Health Cover(OSHC)
All international students must have Overseas Student Health Cover (OSHC) for the entire duration of their stay in Australia.
Recognition of prior learning (RPL)
Recognition of Prior Learning (RPL) is a process where skills and knowledge that you have gained through work and life experience and other unrecognised training can be formally recognised.
IBM (VIC) has a process that has been structured to minimise the time and cost to applicants and provides a supportive approach to students wishing to take up this option. You should ideally apply for RPL at the time of enrolment, but you may also apply up to 2 weeks into your course. During the entry process and interview stage IBM (VIC) will discuss with you the process and options for RPL. Suitability is often determined on how much experience you have in a certain area, your work history and previous training. If RPL is determined as a possibility for you, you will be provided with a kit that will guide you in working through each unit to determine relevant skills and experience and identify whether you would be able to provide the required evidence.
A trainer/assessor will be available to assist you throughout this process.
*Please refer to your Student Prospectus for more information on RPL. As an international student you should note that where you are granted RPL this will reduce your course duration, and you will be informed of this in writing.
Student Support
Student needs are declared by the applicant at the time of enrolment: the application form allows the applicant to self-declare where they have learning disabilities.
Every student is interviewed either face-to-face or over the telephone to attempt to establish the applicant skill and knowledge levels, their current employment and how that relates to the course content and interaction.
Where language, literacy and numeracy are in question Institute of Business and Management (Victoria) has a language, literacy and numeracy (LLN) assessment they may undertake to confirm their level of language, literacy and numeracy skills.
Credit Transfer (CT)
IBM (VIC) can grant you credit towards your course for units of competency that you have already completed with another RTO or authorised issuing organisations. We can also grant you Credit for subjects or units you have completed where equivalence can be established between the unit in your course, and the subject or unit you have completed.
There is no charge to apply for Credit.
To apply, fill in the Credit Application Form and submit it as part of your enrolment.
*Please refer to your Student Prospectus for more information on Course Credit. As an international student you should note that where you are granted credit this will reduce your course duration and you will be informed of this in writing.
Assessment Method
Assessment methods used for this qualification will provide a range of ways for individuals to demonstrate that they have met the required outcomes including:
- Written Questions and Answers.
- Projects.
- Case Studies.
- Observations.
At the beginning of each unit, trainers will outline the assessment tasks that must be completed.
Intake
Multiple intakes available.
Work Based Training
NO Work Based Training