Ground Floor 313 -315 Flinders Lane, Melbourne VIC 3000

SIT60316 - Advanced Diploma of Hospitality Management

Packaged Pathway

  • Course Code SIT60316

  • CRICOS course Code 106129B

  • Course Duration 104 weeks(Packaged Pathway)

  • Pre Enrolment Information Click Here

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Course Description
NRT

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 specialisation in accommodation services, cookery, food and beverage and gaming.

Possible job titles include:

  • Area Manager or Operations Manager
  • Café Owner or Manager
  • Café Manager
  • Club Secretary or Manager
  • Executive Chef
  • Executive Housekeeper
  • Executive Sous Chef
  • Food And Beverage Manager
  • Head Chef
  • Motel Owner or Manager
  • Rooms Division Manager

 

Course Duration

This qualification and its duration have been structured as a ‘Packaged pathway’.

The packaged pathway program is delivered over one-hundred and four (104) weeks* (including public holidays, re-assessment, and catch-up classes) full-time study 20 contact hours per week timetabled over 2.5 days per week.

The delivery and assessment of the SIT60316 - Advanced Diploma of Hospitality is scheduled for twenty-six (26) weeks after the successful completion of the SIT30816 - Certificate III in Commercial Cookery, SIT40516 - Certificate IV in Commercial Cookery and SIT50416 - Diploma of Hospitality Management.

  • *This qualification and its duration have been structured as a packaged pathway program. Successful completion of the SIT30816 - Certificate III in Commercial Cookery, SIT40516 - Certificate IV in Commercial Cookery and SIT50416 - Diploma of Hospitality Management is mandatory to undertake this training plan.
  •  

    Mode of Study

    The program is classroom-based delivery face to face with practical application completed in a simulated work environment/ or a work placement venue with trainer led training in classrooms, simulated work environments/industry workplaces and computer labs consisting of direct observation, product-based methods, portfolios, questioning and third-party evidence (when applicable).

    Campuses
    • City Campus - Ground Floor 313 - 315 Flinders Lane, Melbourne, Victoria, 3000
    • Lygon Campus - 390A Lygon Street, Brunswick East, Melbourne, Victoria, 3057

       

    Entry Requirements

      Australian International Institute of Technology has the following entry requirements for the SIT60316 - Advanced Diploma of Hospitality Management.
      All International students must:

    • Be at least 18 years of age
    • Have completed at least the equivalent of Year 12.
    • Have successfully completed the SIT30816 - Certificate III in Commercial Cookery, SIT40516 - Certificate IV Commercial Cookery and SIT50416 - Diploma of Hospitality Management packaged pathway.
    • Meet minimum English Language Proficiency Requirements* including:
    • Have obtained an IELTS band score of at least 5.5 ‐ or equivalent; or 5.0 where the test score is combined with at least 10 weeks ELICOS or 4.5 where the test score is combined with at least 20 weeks ELICOS https://www.homeaffairs.gov.au/trav/stud/more/student-visa-english-language-requirements
      Note - IELTS - results are valid for two years only: reference: https://support.cambridgeenglish.org/hc/en-gb/articles/202838296-How-long-are-my-results-and-certificate-valid-for-
    • Have completed a Certificate III, Certificate IV, Diploma or Advanced Diploma level Training Package course in Australia; or,
    • Have completed any Certificate III or Certificate IV in ESL or EAL from the ESL/EAL Framework (VIC); or
    • Have completed the ELICOS Course: General English – Intermediate Level
    • Note – If an International student is not required to provide evidence of their English Language Proficiencies (in Speaking, Reading, Writing and Listening) at the time of applying for their Student visa (Sub‐class 500) – reference: https://www.homeaffairs.gov.au/trav/stud/more/student-visa-english-language-requirements, they will be required to complete Australian International Institute of Technology’s English Language Proficiency Assessment to ensure that they have the required English proficiency level for this course.
     
    Course Requirements

    This qualification and its duration have been structured as a pathway program. Successful completion of the SIT30816 - Certificate III in Commercial Cookery, SIT40516 - Certificate IV in Commercial Cookery and SIT50416 - Diploma of Hospitality Management is mandatory to undertake this training plan.

    Students are required to attend 20 contact hours of classroom, training kitchen and/or work placement per week.

    The handling of raw meat including beef, lamb, pork, poultry, seafood and shellfish are part of the course requirements requirement during the SIT30816 - Certificate III in Commercial Cookery and the SIT40516 - Certificate IV in Commercial Cookery. Students are required to undertake Work Placement and complete a minimum of 12 Complete Food Service Periods* which is completed as a core requirement during the SIT40516 - Certificate IV in Commercial Cookery.

    Timetabled classes and Work Placement can include Morning’s and Evening’s, Work Placement can also include sessions on Weekends and Public Holidays which align to industry operational requirements.

    *Note –

    • *A food service period can cover a Breakfast service, Lunch service, Dinner service or a Special function for a minimum of four (4) hours in an industry workplace with industry-realistic ratios of kitchen staff to customers.
     
    Pathways

    Students who complete this course may wish to continue their education in higher education qualifications in hospitality or management or further pursue a career in the Tourism, Travel and Hospitality industry multiskilling or as a specialisation in accommodation services, cookery, food and beverage and gaming as a Departmental or Small Business Manager.

    Units of Competency

    Total number of units - 33 Units of Competency (This qualification has 16 core units and 17 elective units)

    Units of competency have been selected in accordance with the packaging rules and are relevant to the work outcome, local industry requirements and the AQF qualification level.

    This qualification and its duration have been structured as a packaged pathway program. Successful completion of the SIT30816 - Certificate III in Commercial Cookery, SIT45016 - Certificate IV in Commercial Cookery and SIT50416 - Diploma of Hospitality Management.is mandatory to undertake this training plan.

    Credit Transfer exemptions will be awarded from the completed SIT30816 - Certificate III in Commercial Cookery, SIT45016 - Certificate IV in Commercial Cookery and SIT50416 - Diploma of Hospitality Management.

       

    • UNIT CODE

    • UNIT TITLE

    • CORE - ELECTIVE

    • BSBDIV501

    • Manage diversity in the workplace ^

      ^ This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40516 - Certificate IV in Commercial Cookery
      • Core

    • BSBFIM601

    • Manage finances

    • Core

    • BSBMGT517

    • Manage operational plan ^

      ^ This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT50416 - Diploma in Hospitality Management
    • Core

    • BSBMGT617

    • Develop and implement a business plan

    • Core

    • SITXCCS008

    • Develop and manage quality customer service practices ^

      ^ This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40516 - Certificate IV in Commercial Cookery
      • Core

    • SITXFIN003

    • Manage finances within a budget ^

      ^ This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40516 - Certificate IV in Commercial Cookery
      • Core

    • SITXFIN004

    • Prepare and monitor budgets ^

      (* Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety)
      ^ This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40516 - Certificate IV in Commercial Cookery
      • Core

    • SITXFIN005

    • Manage physical assets

    • Core

    • SITXGLC001

    • Research and comply with regulatory requirements ^

      ^ This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT50416 - Diploma in Hospitality Management
    • Core

    • SITXHRM003

    • Lead and manage people ^

      ^ This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40516 - Certificate IV in Commercial Cookery
    • Core

    • SITXHRM004

    • Recruit, select and induct staff ^

      ^ This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT50416 – Diploma in Hospitality Management
    • Core

    • SITXHRM006

    • Monitor staff performance ^

      ^ This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT50416 – Diploma in Hospitality Management
    • Core

    • SITXMGT001

    • Monitor work operations ^

      ^ This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40516 - Certificate IV in Commercial Cookery
    • Core

    • SITXMGT002

    • Establish and conduct business relationships ^

      ^ This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT50416 – Diploma in Hospitality Management
    • Core

    • SITXMPR007

    • Develop and implement marketing strategies

    • Core

    • SITXWHS004

    • Establish and maintain a work health and safety system

    • Core

    • SITXFSA001

    • Use hygienic practices for food safety ^

      ^ This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery
    • Elective (Group A)

    • SITHKOP005

    • Coordinate cooking operations * ^ +

      * Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety
      + Work Placement - 12 Complete Food Service Periods
      ^ This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery
    • Elective (Group B)

    • SITHCCC001

    • Use food preparation equipment * ^

      * Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety
      ^ This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery
    • Elective (Group C)

    • SITHCCC005

    • Prepare dishes using basic methods of cookery * ^

      * Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety
      ^ This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery
    • Elective (Group C)

    • SITHCCC006

    • Prepare appetisers and salads * ^

      * Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety
      ^ This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery
    • Elective (Group C)

    • SITHCCC007

    • Prepare stocks, sauces and soups * ^

      * Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety
      ^ This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery
    • Elective (Group C)

    • SITHCCC008

    • Prepare vegetable, fruit, egg and farinaceous dishes * ^

      * Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety
      ^ This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery
    • Elective (Group C)

    • SITHCCC012

    • Prepare poultry dishes * ^

      * Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety
      ^ This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery
    • Elective (Group C)

    • SITHCCC013

    • Prepare seafood dishes * ^

      * Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety
      ^ This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery
    • Elective (Group C)

    • SITHCCC014

    • Prepare meat dishes * ^

      * Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety
      ^ This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery
    • Elective (Group C)

    • SITHCCC018

    • Prepare food to meet special dietary requirements * ^

      * Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety
      ^ This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery
    • Elective (Group C)

    • SITHCCC019

    • Produce cakes, pastries and breads * ^

      * Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety
      ^ This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery
    • Elective (Group C)

    • SITHPAT006

    • Produce desserts * ^

      * Prerequisite unit is SITXFSA001 - Use hygienic practices for food safety
      ^ This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30816 - Certificate III in Commercial Cookery
    • Elective (Group C)

    • SITXCCS007

    • Enhance customer service experiences ^

      ^ This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40516 - Certificate IV in Commercial Cookery
    • Elective

    • SITXFSA004

    • Develop and implement a food safety program ^

      ^ This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40516 - Certificate IV in Commercial Cookery
    • Elective (Group C)

    • SITXINV004

    • Control stock ^

      ^ This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40516 - Certificate IV in Commercial Cookery
    • Elective (Group C)

    • SITHKOP004

    • Develop menus for special dietary requirements

      ^ This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40516 - Certificate IV in Commercial Cookery
    • Elective (Group C)