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

There are no training package entry requirements for this qualification.

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

Contact the relevant campus for further information.

Campus

  • Adelaide
  • Brisbane
  • Perth
  • Sydney