BE REWARDED
SIT60322 Advanced Diploma
of Hospitality Management
SIT60322 Advanced Diploma of Hospitality MANAGEMENT
Already in hospitality but want to progress? Completing this advanced diploma course will enable you to perform the duties of a restaurant manager or operational manager at a hotel or other tourist venue.
On completion, you might do a bachelor’s course in Hospitality, the pathway option, or go straight into a lively and responsible hospitality job.
Course Information
- Course Name: SIT60322 Advanced Diploma of Hospitality Management
- CRICOS Code: 111006D
- Delivery Mode:Face to Face (include 32.5% online component) Online /Distance
- Course Duration:104 weeks total Duration
55 weeks tuition delivery
17 weeks (408 hours) work placement
- Volume of Learning: 1100 hours of supervised instructions including online tasks/activities
408 hours of work placement
10 hours a week of individual studies as an average
- Tuition: $ 22,400.00
- Material Fee: $1000.00
- Non-Refundable Enrolment Fee: $250.00
- Non-Refundable Application Fee: $250.00
Students are required to complete all of the following units:
| Number of units | 33 |
|---|---|
| Core units | 14 |
| Electives | 19 |
| Pre-requisites* | |
|---|---|
| SITHFAB026* Provide room service SITHFAB035* Provide silver service SITHFAB027* Serve food and beverage |
SITXFSA005 Use hygienic practices for food safety |
Students wishing to apply for course credit must refer to Skills Recognition Policy.
On successful completion of the course, students will receive SIT60322 Advanced Diploma of Hospitality Management.
The outcome of this course provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
Employment Pathways
Employment pathways are available to students who complete this qualification:
• Possible job titles include:
• banquet or function manager
• bar manager
• café manager
• chef de cuisine
• chef patissier
• club manager
• executive housekeeper
• front office manager
• gaming manager
• kitchen manager
• motel manager
• restaurant manager
• sous chef
• unit manager catering operations.
Students are required to complete all of the following units:
| Unit Code | Unit Title | Core/Elective |
|---|---|---|
| SITXCOM006 | Source and present information | E |
| SITXCCS014 | Provide service to customers | E |
| SITXCCS015 | Enhance customer service experiences | E |
| SITXHRM007 | Coach others in job skills | E |
| SITXHRM008 | Roster staff | E |
| SITXCOM010 | Manage conflict | E |
| SITHACS009 | Clean premises and equipment | E |
| CPPCLO3111 | Clean rooms, furniture and fittings | E |
| CPPCLO3105 | Clean glass surfaces | E |
| SITHACS010 | Provide housekeeping services to guests | E |
| SITHACS013 | Provide porter services | E |
| SITXCCS012 | Provide lost and found services | E |
| SITHFAB036 | Provide advice on food | E |
| SITXFSA006 | Participate in safe food handling practices | E |
| SITXFSA005 | Use hygienic practices for food safety | E |
| SITHFAB026* | Provide room service | E |
| SITHFAB035* | Provide silver service | E |
| SITHFAB027* | Serve food and beverage | E |
| SITHIND008 | Work effectively in hospitality service | E |
| SITXWHS008 | Establish and maintain a work health and safety system | C |
| SITXHRM010 | Recruit, select and induct staff | C |
| SITXHRM012 | Monitor staff performance | C |
| SITXHRM009 | Lead and manage people | C |
| SITXCCS016 | Develop and manage quality customer service practices | C |
| SITXFIN011 | Manage physical assets | C |
| BSBFIN601 | Manage organisational finances | C |
| SITXMPR014 | Develop and implement marketing strategies | C |
| BSBOPS601 | Develop and implement business plans | C |
| SITXGLC002 | Identify and manage legal risks and comply with law | C |
| SITXMGT005 | Establish and conduct business relationships | C |
| SITXMGT004 | Monitor work operations | C |
| SITXFIN009 | Manage finances within a budget | C |
| SITXFIN010 | Prepare and monitor budgets | C |
Class room delivery
Online via Learning Management System
Industry work placement
The following learning support will be available to learners:
- Access to well qualified and experienced trainers from multicultural backgrounds.
- Additional support for students with language barriers from the ELICOS arm of SSBT. The following processes will be applied for students considered to be ”at risk”:
Please refer to the ‘Course Progress Policy’ located on SSBT website by following the link given below –https://ssbt.edu.au/policies-and-procedures/
• Face to Face classes will be conducted at any of our campuses as specified on your confirmation of enrolment
• Learning Resources are available on Learning Management System (Moodle)
• Students will be given access to Moodle
Evidence gathering technique used for this course:
• Combination of practical and written exercises which may include direct observation, role-plays written/verbal questioning, interviews and self-evaluations, case studies, projects, assignments are used to assess required knowledge and skills including third party report.
All students enrolled in this course must be employed at an approved hospitality venue and complete traineeship in order to gain this qualification.
- Please note that below applies ONLY when your work placement is taking place and not during the whole course
- Also, during Term BREAKS, you can work unlimited hours
For example: a student is studying a commercial cookery course on a subclass 500 visa and is offered work experience during school holidays. The Student works 75 hours a fortnight and is allowed to work unlimited hours while the course is not in session. The student visa holder did not break their work condition.
The exception to this is if a work experience unit forms a mandatory component of a student’s course and is included in the CRICOS registration of that course. In this circumstance, the work experience will not be included in the student’s work restriction of 48 hours a fortnight. Any work experience/work placement that is not a mandatory course requirement, or that is in excess of the period required in the course registration, is included in a student’s work limitation of 48 hours a fortnight.
For example: a pharmacy student undertaking a mandatory 4 week block of on the job training has unlimited work rights for the purpose and duration of the work placement, as documented in the registered course structure.
The further study pathways available to learners who undertake this qualification include:
• After achieving SIT60322 Advanced Diploma of Hospitality Management, individuals could progress to, BSB80120 Graduate Diploma of Management available at SSBT.
All students entering this course must have completed Year 10 or equivalent qualification.
Overseas students must demonstrate English language proficiency of IELTS 6.0 or equivalent.
Students with no formal qualifications are required to successfully complete the LLN test and meet with the Training Manager to be admitted.
Student must possess & bring their own laptop/notebook to class fully charged.
Overseas students can only enroll face to face 20 hours per week.
Note: Person seeking to enrol in this course must also read Student Handbook provided on this website.
Provider: SYDNEY SCHOOL OF BUSINESS AND TECHNOLOGY PTY LTD
CRICOS Provider Code: 02140E | ABN: 32094385618 | RTO No: 90438
Tel: 1800 31 81 81 | Email: info@ssbt.edu.au
Course Offered at: BURWOOD | BRISBANE | GOLD COAST
