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SIT60322 Advanced Diploma of Hospitality Management

  • SIT60322 Advanced Diploma of Hospitality Management
  • Course Code – SIT50422
  • Cricos Course Code – 110857B
  • RTO Code – 45796
  • CRICOS Code – 03977G
This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions. This qualification 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.

This program is delivered in the classroom and the workplace.

International students must:

  • Be at least 18 years of age and have completed the equivalent of Year 12.
  • Participate in a course entry interview to determine suitability for the course and student needs.
  • Have an IELTS* score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
    • Educated for 5 years in an English-speaking country; or
    • Completed at least 6 months of a Certificate IV level course in an Australian RTO; or
    • Successful completion of an English Placement Test

*Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5.

This course prepares you to work in job roles such as:

 

  • 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.

Core

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

 

 

 

 

Elective

SITXFSA005

Use hygienic practices for food safety

SITHCCC043

Work effectively as a cook

SITXFSA006

Participate in safe food handling practices

SITXINV006

Receive, store and maintain stock

SITHCCC023

Use food preparation equipment

SITHCCC027

Prepare dishes using basic methods of cookery

SITHCCC042

Prepare food to meet special dietary requirements

SITHCCC036

Prepare meat dishes

SITHKOP013

Plan cooking operations

SITXINV007

Purchase goods

BSBHRM612

Contribute to the development of employee and industrial relations strategies

SITXINV008

Control stock

SITHFAB021

Provide responsible service of alcohol

BSBOPS502

Manage business operational plans

SITHIND006

Source and use information on the hospitality industry

BSBOPS504

Manage business risk

BSBSUS511

Develop workplace policies and procedures for sustainability

BSBCMM411

Make a presentation

BSBTWK503

Manage meetings

Please contact the Administration staff for current scholarships and promotions.

104 Weeks

Level 1/ 54-58 Brookes St,

Bowen Hills, Brisbane QLD 4006

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South east College

Brisbane Campus: Level 1/ 54-58 Brookes Street, Bowen Hills Qld 4006