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This qualification reflects the role of individuals operating at a senior level who use substantial industry knowledge and wide-ranging, specialised managerial skills. They operate independently, take responsibility for others and make a range of strategic business decisions.
This qualification provides a pathway to work in any sector of the hospitality industry as a senior manager in large organisation or small business owner or manager.
Possible job titles include:
Pathways into the qualification
It is strongly recommended that individuals undertake lower level qualifications, or gain industry experience prior to entering SIT60316 Advanced Diploma of Hospitality Management. However this is not mandatory.
Pathways from the qualification
After achieving SIT60316 Advanced Diploma of Hospitality Management, individuals could progress to higher education qualifications in management or in Hospitality Management
This course is delivered in a classroom environment and includes theory, group discussions, case studies, presentations and research.
Duration and Course Delivery
78 Weeks if the student has completed their Certificate III in Commercial Cookery (*duration and price may vary if you have other hospitality qualifications)
Recognition of Prior Learning / Credit Transfer
Do you already have existing skills and knowledge as a Cook and don’t need additional training? Have you done previous training? Please contact our office if you would like to undertake Recognition of Prior Learning (RPL) or apply for credit transfer.
There are 33 units in this qualification.
SITXFIN402 – Manage finances within a budget
SITXFSA401 – Develop and implement a food safety program
SITXMGT401 – Monitor work operations
SITXFSA101 – Use hygienic practices for food safety
SITHCCC309 – Work effectively as a cook
SITXINV202 – Maintain the quality of perishable supplies
SITXHRM402 – Lead and manage people
SITHKOP401 – Plan and display buffets
SITXHRM401 – Roster staff
SITHKOP404 – Plan catering for events or functions
BSDIV501A – Manage diversity in the workplace
SITHKOP501 – Design and cost menus
SITXMGT501 – Establish and conduct business relationships
BSBHRM604A – Manage employee relations
BSBMGT515A – Manage operational plan
SITXMGT502 – Manage projects
SITXCCS501 – Manage quality customer service
BSBCRT501A – Originate and develop concepts
SITXGLC501 – Research and comply with regulatory requirements
BSBITU402A – Develop and use complex spreadsheets
SITXFIN501 – Prepare and monitor budgets
BSBFIM601A – Manage finances
SITXHRM501 – Recruit, select and induct staff
BSBMGT617A – Develop and implement a business plan
SITHCCC201 – Produce dishes using basic methods of cookery
SITXFIN601 – Manage physical assets
SITHIND201 – Source and use information on the hospitality industry
SITXHRM503 – Monitor staff performance
SITXMPR502 – Develop and implement marketing strategies
BSBADM502B – Manage meetings
SITXWHS601 – Establish and maintain a work health and safety system
BSBSUS501A – Develop workplace policy and procedures for sustainability
BSBRSK501B – Manage risk
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