Notice

SIT60322

ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT

Purpose

This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialized 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 specialization in accommodation services, cookery, food and beverage and gaming.

Course Cost

Tuition Fee $23,000

Course CRICOS Code

110926E

Course Duration

120 weeks

Course Key Information

Delivery Method:

Face to face at level 5, 85 Queen Street, Melbourne VIC 3000 and 97 Smith St, Fitzroy, Victoria 3065(Training Kitchen)

At Ridge International College, we have work placement arrangements with the industry. Students are able to access these work placement arrangements, but can also use their own work placement if they have one. Students can also arrange their own work placement. The training organization will determine the suitability of the student’s host employer, including supervision and occupational health and safety requirements. Please refer to the work placement agreement for more information.

Course Duration:

120 weeks

Weekly student contact hours: 20 hours

Education Pathways:Successful completion may lead an entry into Bachelor of Hospitality Management at a different education provider.
Career Outcomes:

Prospective careers in Hospitality Management include following establishments:

  • 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.
Pre-requisites:There are no pre-requisites for this qualification or any of the units of competency contained within it.
Admission Requirements:
  • All students must be 18 years of age or over at the time of applying for admission at the Ridge International College.
  • Entry into this course requires an IELTS band score of 6 or in line with Department of Home Affairs (DHA) regulations.
  • Learning (ACSF Level 4, reading (ACSF Level 4), writing (ACSF Level 3), oral communication (ACSF Level 4), and numeracy (ACSF Level 4) are desirable to participate in this course.
  • Satisfactory completion of studies in the applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into this qualification.
  • You will be required to complete a Pre-Training Review to determine your suitability for this qualification.
  •  Completing a Language, Literacy and Numeracy (LLN) assessment.
  • Mature age students will also be considered without the minimum education requirements but with relevant work experience within chosen area of study and a demonstrated capacity to meet the course requirements.
Other Costs:

Application Fee: $200 (non-refundable)

Resource Fee: $1,100 (non-refundable)

Course Structure

The SIT60322 Advanced Diploma of Hospitality Management requires the completion of 33 units (including 15 core units and 18 electives).

CodeUnit titleType
BSBFIN601Manage organisational financesCore
SITXFIN011Manage physical assetsCore
SITXHRM012Monitor staff performanceCore
SITXWHS008Establish and maintain a work health and safety systemCore
BSBOPS601Develop and implement business plansCore
SITXHRM010Recruit, select and induct staffCore
SITXMPR014Develop and implement marketing strategiesCore
SITXFSA006Participate in safe food handling practicesElective
SITHCCC043*Work effectively as a cookElective
SITXMGT005Establish and conduct business relationshipsCore
SITXMGT004Monitor work operationsCore
SITXHRM009Lead and manage peopleCore
SITXHRM008Roster staffElective
SITXGLC002Identify and manage legal risks and comply with lawCore
SITXFSA005Use hygienic practices for food safetyElective
SITXFIN010Prepare and monitor budgetsCore
SITXFIN009Manage finances within a budgetCore
SITXCCS016Develop and manage quality customer service practicesCore
SITHPAT016*Produce dessertsElective
SITHIND006Source and use information on the hospitality industryElective
SITHCCC041*Produce cakes, pastries and breadsElective
SITHCCC036*Prepare meat dishesElective
SITHCCC037*Prepare seafood dishesElective
SITHCCC035*Prepare poultry dishesElective
SITHCCC030*Prepare vegetable, fruit, eggs and farinaceous dishesElective
SITHCCC029*Prepare stocks, sauces and soupsElective
SITHCCC028*Prepare appetisers and saladsElective
SITHCCC025Prepare and present sandwichesElective
SITHCCC023*Use food preparation equipmentElective
BSBOPS502Manage business operational plansElective
BSBTWK501Lead diversity and inclusionElective
SITXCCS015Enhance customer service experiencesElective
SITXMGT005Establish and conduct business relationshipsCore

Work Placement

The students are required to undertake at least 48 hours of work placement in a hospitality establishment (such as a restaurant, café, catering operation, and hotel) to complete the requirements of this qualification. We will arrange work placement for students at a suitable hospitality and catering organization and a location suitable for students. Students are required to complete a minimum of 12 complete food service periods that cover breakfast, dinner, lunch, and special function and complete associated assessment tasks and maintain a logbook throughout the placement.

work placement
delivery arrangement

Delivery Arrangements

This program is to be delivered face to face at the main campus at Level 5, 85 Queen Street, Melbourne, VIC 3000 with access to a simulated industry kitchen located at 97 Smith St, Fitzroy, Victoria 3065 to receive practical training as part of the course training program. As a requirement of this course, the students will also have access to all the required equipment and facilities. Each unit is delivered in a combination of face-to-face theory and demonstration sessions in the classroom and the training kitchen which is supported by practical group development and individual activities within the hospitality industry.

Students will be provided with a detailed learner guide and learning materials to support the assessment activities. The learning materials will include learning assessments and other reference material available from trainers relevant to the unit of competence being delivered. The learning materials will include learning assessments and other reference material available from trainers relevant to the unit of competence being delivered.

Assessment Methods

Ridge International College use a range of assessment methods to determine overall competency requirements for this unit of competency, which includes but not limited to:

  • Written/Oral questions
  • Practical Demonstration
  • Written Assignment
  • Case studies and project tasks
  • Roleplay and class activities

Students are informed about specific assessment requirements at the beginning of each unit of competency along with the submission/completion timeframe. As this is competency-based training, the outcome of the student assessment will be deemed Competent (C ) or Not Yet Competent (NYC).

assessment
credit transfer

RPL/Credit Transfer

Students can apply for recognition of prior learning, and work experience towards this qualification. During the course of your life, you will develop a wide range of skills and knowledge. Through work, volunteer roles, family commitments, and various tasks undertaken in everyday life, you are building up a bank of knowledge. The evidence of these skills and knowledge accumulated can be used to help you gain a qualification. You can also apply for course credit if you have completed the same unit previously. To apply for RPL or credit transfer indicate your preference in the application form or speak to our staff at the time of enrolment. Refer to RPL/Credit Transfer policy for details.