SIT60322 – Advanced Diploma of Hospitality Management
CRICOS COURSE CODE: 113346A
The SIT60322 Advanced Diploma of Hospitality Management is designed to equip students with the necessary skills and knowledge to become highly skilled senior operators in the hospitality industry. It provides a comprehensive understanding of a broad range of hospitality skills, as well as managerial skills that are required to effectively coordinate hospitality operations.
The SIT60322 Advanced Diploma of Hospitality Management is an excellent choice for individuals who are looking to advance their careers in the hospitality industry. It provides a comprehensive understanding of the industry and its various components, as well as the necessary skills and knowledge to effectively manage and lead hospitality businesses.
Career Outcomes
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.
- 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
- Rooms division manager
Qualification Entry Requirements
Macallan Entry Requirements
- Successful completion of SIT50422 Diploma of Hospitality Management
- Students must be a minimum of 18 years of age, or turning 18 years of age prior to commencement of their study.
- Students require a completed Year 10 or equivalent; or Non school-leavers are selected according to eligibility and merit, vocational experience, previous study, LLN level and personal competencies .
- Student’s must have English proficiency as guided by Macallan College’s English Proficiency Policy and Procedures.
- IELTS Test – overall score of 6.0 (or equivalent) with no individual section score less than 5.5.
NOTE: All applicants from AL3 countries must sit an IELTS test.
- Pre-entry Oxford English online test result of no less than B2.2 with a minimum score of 71.
Course Duration
The duration of the course is 26 Weeks
Delivery And Assessment
- Classroom / face to face
- Class Simulations
- Self-directed study
Training and Assessment will be conducted through a combination of blended learning environments. Both knowledge and practical assessments are required to be completed with a competent outcome for each unit to achieve your certificate.
Pathways
- Bachelor of Hospitality Management
For other relevant qualifications or explore further study options in the cookery sector please refer to www.training.gov.au
Certificate Issuance
A certificate is issued where all 33 units have been deemed competent. A statement of attainment is issued when only some units are deemed competent and the course is not completed in full.
Issuing of your Certificate and or Statement of Attainment occurs within 30 days of your last unit being deemed competent, however, this may be delayed in the event that you have not provided your Unique Student Identifier (USI) or you have any outstanding fees not finalized.
Qualification Rules & Units of Competency
33 Units in Total
14 core + 19 elective
The following lists of units of competency have been selected as being an appropriate combination and suitable for industry required outcomes.
| Units Code | Units |
|---|---|
| BSBFIN601 | Manage organisational finances |
| BSBOPS601 | Develop and implement business plans |
| SITXCCS016 | Develop and manage quality customer service practices |
| SITXFIN009 | Manage finances within a budget |
| SITXFIN010 | Prepare and monitor budgets |
| SITXFIN011 | Manage physical assets |
| SITXGLC002 | Identify and manage legal risks and comply with law |
| SITXHRM009 | Lead and manage people |
| SITXHRM010 | Recruit, select and induct staff |
| SITXHRM012 | Monitor staff performance |
| SITXMGT004 | Monitor work operations |
| SITXMGT005 | Establish and conduct business relationships |
| SITXMPR014 | Develop and implement marketing strategies |
| SITXWHS008 | Establish and maintain a work health and safety system |
| SITXFSA005 | Use hygienic practices for food safety |
| SITHCCC043* | Work effectively as a cook |
| SITHCCC023* | Use food preparation equipment |
| SITHCCC026* | Package prepared foodstuffs |
| SITHCCC027* | Prepare dishes using basic methods of cookery |
| SITHCCC028* | Prepare appetisers and salads |
| SITHCCC029* | Prepare stocks, sauces and soups |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031* | Prepare vegetarian and vegan dishes |
| SITHCCC044* | Prepare specialised food items |
| SITHCCC035* | Prepare poultry dishes |
| SITHCCC036* | Prepare meat dishes |
| SITHCCC037* | Prepare seafood dishes |
| SITHCCC040* | Prepare and serve cheese |
| SITHCCC042* | Prepare food to meet special dietary requirements |
| SITXFSA006 | Participate in safe food handling practices |
| SITXFSA008* | Develop and implement a food safety program |
| SITXINV006* | Receive, store and maintain stock |
| SITXHRM008 | Roster staff |
Fees & Charges
Campus
- Adelaide
- Brisbane
- Perth
- Sydney