Ground Floor 313 -315 Flinders Lane, Melbourne VIC 3000

SIT60322 - Advanced Diploma of Hospitality Management

Packaged Pathway

  • Course Code SIT60322

  • CRICOS course Code 113604K

  • 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 acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

Course Duration

This qualification and its duration have been structured as a packaged pathway program.

The packaged pathway program is delivered over one-hundred and four (104) weeks* (including term breaks, 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 SIT60322 - Advanced Diploma of Hospitality is scheduled for twenty-six (26) weeks after the successful completion of the SIT30821 - Certificate III in Commercial Cookery, SIT40521 - Certificate IV in Kitchen Management, and SIT50422 - Diploma of Hospitality Management.

  • *This qualification and its duration have been structured as a packaged pathway program. Successful completion of the SIT30821 - Certificate III in Commercial Cookery, SIT40521 - Certificate IV in Kitchen Management and SIT50422 - 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 SIT60322 - Advanced Diploma of Hospitality Management:

    • Be at least 18 years of age.
    • Have have completed at least the equivalent of Year 12.
    • Have successfully completed the SIT30821 - Certificate III in Commercial Cookery.
    • Have successfully completed the SIT40521 - Certificate IV in Kitchen Management.
    • Have successfully completed the SIT50422 - Diploma of Hospitality Management.
    • Meet minimum English Language Proficiency Requirements* including:

    •  
      *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 SIT30821 - Certificate III in Commercial Cookery, SIT40521 - Certificate IV in Kitchen Management and SIT50422 - 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 SIT30821 - Certificate III in Commercial Cookery and the SIT40521 - Certificate IV in Kitchen Management.

    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 SIT40521 - Certificate IV in Kitchen Management.

    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 an Area Manager, Motel Manager, or Operations Manager.

    Units of Competency

    Total number of units - 33 Units of Competency (This qualification has 14 core units and 19 elective units)

    Units of competency have been selected in accordance with the packaging rules and are relevant to the work outcome,

       

    • UNIT CODE

    • UNIT TITLE

    • CORE / ELECTIVE

    • BSBFIN601

    • Manage organisational finances

    • Core

      BSBOPS601

    • Develop and implement business plans

    • Core

      SITXCCS016

    • 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 SIT50422 - Diploma of Hospitality Management
    • Core

      SITXFIN009

    • 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 SIT40521 - Certificate IV in Kitchen Management
    • Core

      SITXFIN010

    • Prepare and monitor budgets

      This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT50422 - Diploma of Hospitality Management
    • Core

      SITXFIN011

    • Manage physical assets

    • Core

      SITXGLC002

    • Identify and manage legal risks and comply with law

    • Core

      SITXHRM009

    • 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 SIT40521 - Certificate IV in Kitchen Management
    • Core

      SITXHRM010

    • Recruit, select and induct staff

    • Core

      SITXHRM012

    • Monitor staff performance

    • Core

      SITXMGT004

    • 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 SIT40521 - Certificate IV in Kitchen Management
    • Core

      SITXMGT005

    • 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 SIT40521 - Certificate IV in Kitchen Management
    • Core

      SITXMPR014

    • Develop and implement marketing strategies

    • Core

      SITXWHS008

    • Establish and maintain a work health and safety system

    • Core

      SITXFSA005

    • 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 SIT30821 - Certificate III in Commercial Cookery
    • Elective
      (Group A)
      [Hygiene]

      SITHKOP013

    • Plan cooking operations

      Prerequisite unit - SITXFSA005 - 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 SIT40521 - Certificate IV in Kitchen Management
       
      Work Placement Unit of Competency requiring completion in an industry workplace or simulated environment
    • Elective
      (Group B)
      [Operations]

      SITHCCC023

    • Use food preparation equipment

      Prerequisite unit - SITXFSA005 - 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 SIT30821 - Certificate III in Commercial Cookery
    • Elective
      (Group C)
      [Hospitality]

      SITHCCC027

    • Prepare dishes using basic methods of cookery

      Prerequisite unit - SITXFSA005 - 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 SIT30821 - Certificate III in Commercial Cookery
    • Elective
      (Group C)
      [Hospitality]

      SITHCCC028

    • Prepare appetisers and salads

      Prerequisite unit - SITXFSA005 - 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 SIT30821 - Certificate III in Commercial Cookery
    • Elective
      (Group C)
      [Hospitality]

      SITHCCC029

    • Prepare stocks, sauces and soups

      Prerequisite unit - SITXFSA005 - 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 SIT30821 - Certificate III in Commercial Cookery
    • Elective
      (Group C)
      [Hospitality]

      SITHCCC030

    • Prepare vegetable, fruit, eggs and farinaceous dishes

      Prerequisite unit - SITXFSA005 - Use hygienic practices for food safety
       
      Prerequisite unit - SITHCCC027 - Prepare dishes using basic method of cookery
       
      This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30821 - Certificate III in Commercial Cookery
    • Elective
      (Group C)
      [Hospitality]

      SITHCCC031

    • Prepare vegetarian and vegan dishes

      Prerequisite unit - SITXFSA005 - Use hygienic practices for food safety
       
      Prerequisite unit - SITHCCC027 - Prepare dishes using basic method of cookery
       
      This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30821 - Certificate III in Commercial Cookery
    • Elective
      (Group C)
      [Hospitality]

      SITHCCC035

    • Prepare poultry dishes

      Prerequisite unit - SITXFSA005 - Use hygienic practices for food safety
       
      Prerequisite unit - SITHCCC027 - Prepare dishes using basic method of cookery
       
      This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30821 - Certificate III in Commercial Cookery
    • Elective
      (Group C)
      [Hospitality]

      SITHCCC036

    • Prepare meat dishes

      Prerequisite unit - SITXFSA005 - Use hygienic practices for food safety
       
      Prerequisite unit - SITHCCC027 - Prepare dishes using basic method of cookery
       
      This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30821 - Certificate III in Commercial Cookery
    • Elective
      (Group C)
      [Hospitality]

      SITHCCC037

    • Prepare seafood dishes

      Prerequisite unit - SITXFSA005 - Use hygienic practices for food safety
       
      Prerequisite unit - SITHCCC027 - Prepare dishes using basic method of cookery
       
      This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30821 - Certificate III in Commercial Cookery
    • Elective
      (Group C)
      [Hospitality]

      SITHCCC041

    • Produce cakes, pastries and breads

      Prerequisite unit - SITXFSA005 - Use hygienic practices for food safety
       
      Prerequisite unit - SITHCCC027 - Prepare dishes using basic method of cookery
       
      This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30821 - Certificate III in Commercial Cookery
    • Elective
      (Group C)
      [Hospitality]

      SITHCCC043

    • Work effectively as a cook

      Prerequisite unit - SITXFSA005 - Use hygienic practices for food safety
       
      Prerequisite unit - SITHCCC027 - Prepare dishes using basic method of cookery
       
      This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30821 - Certificate III in Commercial Cookery
       
      Work Placement Unit of Competency requiring completion in an industry workplace or simulated environment
    • Elective
      (Group C)
      [Hospitality]

      SITXINV007

    • Purchase goods

      This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40521 - Certificate IV in Kitchen Management
    • Elective

      SITXINV008

    • 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 SIT40521 - Certificate IV in Kitchen Management
    • Elective

      SITXHRM008

    • Roster staff

      This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40521 - Certificate IV in Kitchen Management
    • Elective

      SITXWHS006

    • Identify hazards, assess and control safety risks

      This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT30821 - Certificate III in Commercial Cookery
    • Elective

      BSBOPS504

    • Manage business risk

      This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40521 - Certificate IV in Kitchen Management
    • Elective

      BSBTWK501

    • Lead diversity and inclusion

      This unit is not delivered in this qualification. Students wishing to gain direct entry must demonstrate competency in this unit or undertake the SIT40521 - Certificate IV in Kitchen Management
    • Elective