About this qualification
SIT60322 - Advanced Diploma of Hospitality Management 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.
Possible job positions include Area Manager or Operations Manager, Cafe Owner or Manager, Cub Secretary or Manager, Executive Chef, Executive Housekeeper, Executive Sous Chef, Food and Beverage Manager, Head Chef, Motel Owner or Manager, Rooms Division Manager.
Why Choose Us?
Being passionate about education, Pioneer College believes that every international student should have access to high-quality vocational education and training that assists them to make progress in their careers development and aspirations. other reasons include:
- Convenient Location
- Vocational Pathways
- Skill Based Education
- Subject Matter Experts Trainers and Assessors
ENTRY REQUIREMENTS
- Students must be aged 18 years or above
- Completion of Year 12 or relevant industry experience
- IELTS academic with overall band 5.5 (Academic) with no individual band lower than 5 or achieve an equivalent form of testing
- Moderate level of computer literacy required
- Complete an LLN assessment to identify if potential student required LLN support
- Completion of SIT50416 Diploma of Hospitality Management or relevant industry experience
COURSE OVERVIEW
- BSBTWK501 Lead diversity and inclusion
- SITXFIN003 Manage finances within a budget
- SITXGLC001 Research and comply with regulatory requirements
- BSBMGT517 Manage operational plan
- SITXCCS008 Develop and manage quality customer service practices
- SITXFIN004 Prepare and monitor budgets
- SITXHRM003 Lead and manage people
- SITXMGT002 Establish and conduct business relationships
- SITXWHS003 Implement and monitor work health and safety practices
- SITXMGT001 Monitor work operations
- SITXHRM006 Monitor staff performance
- SITXFSA001 Use hygienic practices for food safety
- SITHKOP005 Coordinate cooking operations
- BSBSUS501 Develop workplace policy and procedures for sustainability
- BSBMGT608 Manage Innovation and Continuous Improvement
- SITTPPD007 Research and analyse tourism data
- SITXWHS004 Establish and maintain a work health and safety system
- SITXHRM004 Recruit, select and induct staff
- SITXHRM002 Roster staff
- SITXCCS007 Enhance customer service experience
- BSBADM502 Manage meetings
- SITXCOM005 Manage conflict
- SITXFIN005 Manage physical assets
- BSBFIN601 Manage organisational finances
- SITXMPR007 Develop and implement marketing strategies
- BSBMGT617 Develop and implement a business plan
- SITXCCS002 Provide visitor information
- BSBITU402 Develop and use complex spreadsheets
- BSBITU306 Design and produce business documents
- SITXEBS002 Develop, implement and monitor the use of social media in a business
- BSBRSK501 Manage risk
- BSBMKG401 Profile the market
- SITTPPD007 Research and analyse tourism data
- SITHIND002 Source and use information on the hospitality industry
COURSE DURATION
This qualification is delivered over a period of two (2) year.
- 104 weeks (including holidays)
- 80 Tution week/24 week of Break
- 20 scheduled face to contact hours each week
DELIVERY INFOMATION
RECOGNITION OF PRIOR LEARNING (RPL) & CREDIT TRANSFER (CT)
Recognition of Prior Learning is available to students who have prior skills, knowledge and experience or Credit Transfer with Units of competency from formal study or training in the relevant area. Recognition may reduce the duration of your study course.
RESOURCES
The following learning and assessment resources are available to the students attending this course:
- Student Learner Guide
- Student Assessment Pack
- Supported e-learning resources to enhance knowledge and skills
ASSESSMENT
All units of competency are assessed using a variety of methods including written answers, case studies, role plays, observations, practical demonstration, and simulated workplace
DELIVERY INFOMATION
INTAKE
Start of each term and/or roll-in monthly intake.
STUDY MODE
The delivery methods include face-to-face classroom-based learning. Students are required to gain work experience serving in a restaurant and a front office in a hotel or motel during the weekdays and weekends. These activities may be assessed to fulfill comprehensive course requirements.
FUTURE STUDIES
After successfully completing SIT60322 Advanced Diploma of Hospitality Management, you may progress to another course at selected university
VOLUME OF LEARNING
Amount of Training: 1800 Hours
Amount of Assessment: 420 Hours
The course duration is Two (2) years. Accordingly, both the duration and the hours are consistent with the target audience profile as per the rationale provided under amount of training