Advanced Diploma of Hospitality Management

Course Code SIT60316
Campus Shepparton - Fryers Street
Duration 1675 hours

Course Overview

The SIT60316 Advanced Diploma of Hospitality Management is the recognised qualification to become a qualified Area Manager or Operations Manager, Cafe Owner or Manager, Club Secretary or Manager, Executive Chef, Executive Housekeeper, Executive Sous Chef, Food and Beverage Manager, Head Chef, Motel Owner or Manager or a Rooms Division Manager.

Cement your management expertise in the hospitality industry with our Advanced Diploma of Hospitality Management. Hone your skills to satisfy even the most demanding clients. Our expert Trainers will help you choose the right subjects and pathways, whether you want to work in a busy restaurant or an exclusive resort.

Got an important project at work? Ask our Trainers and use it to learn from during your workshops. You’ll discover how to lead others, implement business plans and monitor staff performance to get the job done to perfection

This qualification is delivered on campus. Students are required to have current Hospitality industry experience at a supervisor or management level.

You will be enrolled into a current qualification.

Pathways / Employment Opportunities

Employment
The SIT60316 Advanced Diploma of Hospitality Management is designed for those wishing to further their knowledge and skills to seek employment in the Hospitality industry.

Working in this industry may involve long hours, shift and weekend work. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafes and coffee shops. This qualification allows for multi-skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

Further studies
After gaining the SIT60316 Advanced Diploma of Hospitality Management, you might wish to undertake further study at a Degree level.

Sessions - Dates/Times

Campus Times
Shepparton – Fryers Street 1 Day a Week – 9am to 3pm – Semester 2 / 2018
Shepparton – Fryers Street 1 Day a Week – 9am to 3pm – Semester 1 / 2019
Shepparton – Fryers Street 1 Day a Week – 9am to 3pm – Semester 2 / 2019

Attendance and Commitment

It is important that students commit to all course requirements, including study and assessments the student may need to complete outside their normal training sessions.

Students will be enrolled in approximately 1675 hours of study.

Students are encouraged to attend all face-to-face sessions and participate in webinars.

Course Co-ordinator

Name: Audrey Ash
Location: Shepparton

Fee Information
Type Cost
Govt Subsidised-Standard $10,050.00
Full Fee $17,168.75
Course Materials $670.00


Please note that the advertised fees relate to 2019.   For enrolments this year, please contact us for confirmation.

The student tuition fees as published are subject to change given individual circumstances at enrolment.

You will receive an Indicative Fee Statement when you decide upon your course. A finalised invoice will be issued upon enrolment. Students will be invoiced for the components of the course that they are enrolled into for each year or semester.

Material fees cover costs associated with the following where applicable, and not limited to:

  • Classroom activity consumables, handouts and booklets
  • E-Learning resources and associated license access fees
  • Excursions

Additionally some courses require students to purchase or supply text books, kits, tools, uniforms and personal protection equipment. Some specific materials may be purchased through the GOTAFE Book Shop. A full list with associated costs will be provided to you at your Course Information session or during the Pre-Training review Interview.

Entry Requirements

Training package entry requirements
There are no training package requirements for this qualification.

GOTAFE preferred entry requirements
Before being accepted into the course applicants must:

  • Attend an interview
  • Undertake a Pre-training Review to document previous work experience and qualifications and assess suitability for the course
  • Complete a Core Skills Profile for Adults (CSPA) test to ensure the required language, literacy and numeracy levels are met for the course
Units of Competency

SIT60316 – Core Units
BSBMGT617 – Develop and implement a business plan
SITXMPR007 – Develop and implement marketing strategies
SITXCCS008 – Develop and manage quality customer service practices
SITXMGT002 – Establish and conduct business relationships
SITXWHS004 – Establish and maintain a work health and safety system
SITXHRM003 – Lead and manage people
BSBDIV501 – Manage diversity in the workplace
BSBFIM601 – Manage finances
SITXFIN003 – Manage finances within a budget
BSBMGT517 – Manage operational plan
SITXFIN005 – Manage physical assets
SITXHRM006 – Monitor staff performance
SITXMGT001 – Monitor work operations
SITXFIN004 – Prepare and monitor budgets
SITXHRM004 – Recruit, select and induct staff
SITXGLC001 – Research and comply with regulatory requirements

SIT60316 – Elective Units
BSBADM502 – Manage meetings
BSBCMM401 – Make a presentation
BSBMGT608 – Manage innovation and continuous improvement
BSBRSK501 – Manage risk
BSBSUS401 – Implement and monitor environmentally sustainable work practices
BSBSUS501 – Develop workplace policy and procedures for sustainability
BSBWRT401 – Write complex documents
HLTAID003 – Provide first aid
SITEEVT005 – Plan in-house events or functions
SITHACS001 – Clean premises and equipment
SITHACS002 – Provide housekeeping services to guests
SITHACS003 – Prepare rooms for guests
SITHACS004 – Launder linen and guests clothes
SITHACS007 – Conduct night audit
SITHACS008 – Provide accommodation reception services
SITHCCC003 – Prepare and present sandwiches
SITHCCC004 – Package prepared foodstuffs
SITHCCC005 – Prepare dishes using basic methods of cookery
SITHCCC006 – Prepare appetisers and salads
SITHCCC007 – Prepare stocks, sauces and soups
SITHCCC008 – Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC011 – Use cookery skills effectively
SITHCCC012 – Prepare poultry dishes
SITHCCC013 – Prepare seafood dishes
SITHCCC014 – Prepare meat dishes
SITHCCC015 – Produce and serve food for buffets
SITHCCC018 – Prepare food to meet special dietary requirements
SITHCCC019 – Produce cakes, pastries and breads
SITHCCC020 – Work effectively as a cook
SITHFAB002 – Provide responsible service of alcohol
SITHFAB003 – Operate a bar
SITHFAB004 – Prepare and serve non-alcoholic beverages
SITHFAB005 – Prepare and serve espresso coffee
SITHFAB007 – Serve food and beverage
SITHFAB010 – Prepare and serve cocktails
SITHFAB014 – Provide table service of food and beverage
SITHFAB016 – Provide advice on food
SITHFAB017 – Provide advice on food and beverage matching
SITHGAM001 – Provide responsible gambling services
SITHIND001 – Use hygienic practice for hospitality service
SITHIND004 – Work effectively in hospitality service
SITHKOP001 – Clean kitchen premises and equipment
SITHKOP002 – Plan and cost basic menus
SITHKOP004 – Develop menus for special dietary requirements
SITHKOP005 – Coordinate cooking operations
SITTIND001 – Source and use information on the tourism and travel industry
SITTPPD008 – Develop tourism products
SITXCCS004 – Provide lost and found services
SITXCCS005 – Provide club reception services
SITXCOM005 – Manage conflict
SITXFIN002 – Interpret financial information
SITXFSA001 – Use hygienic practices for food safety
SITXFSA002 – Participate in safe food handling practices
SITXHRM002 – Roster staff
SITXINV004 – Control stock
SITXMGT003 – Manage projects
SITXMPR002 – Create a promotional display or stand
SITXMPR004 – Coordinate marketing activities
SITXMPR006 – Obtain and manage sponsorship
SITXWHS002 – Identify hazards, assess and control safety risks
SITXWHS003 – Implement and monitor work health and safety practices

Assessment Methods

Assessment methods may include:

  • Written
  • Practical Assessments
  • Portfolio
Skills Recognition

Skills Recognition is an assessment only process that may result in credits towards a part or full qualification.  There is no formal training involved, although you may choose to complete further training as a result of the assessment process.

You can apply for Skills Recognition before you enrol in the qualification you are seeking.  You can apply for Skills Recognition through one or both of the following processes:

  • Credit Transfer for formal training that might be equivalent to a new qualification or partial qualification
  • Recognition of Prior Learning (RPL) for people who have relevant and current skills and knowledge that they have gained through non-formal or informal learning i.e. work or life experience.
Information Sessions

For further information regarding this course please call 1300 468 233.

Enrolment

Please note:  Eligible individuals who wish to access a government subsidised place, must participate in a Pre-training Review.  This will consider your:

  • Aspirations/career goals
  • Educational attainment and capability
  • Literacy and numeracy skills
  • Suitability for Recognition for Prior Learning (RPL) and Credit Transfer
Individual Needs

Enrolment in general public entry courses will require a selection interview. Please call 1300 468 233 to enquire further.

Learner’s Rights

Refer to the Student Handbook for information regarding Learner’s Rights Student Handbook.
Further information is provided at course induction.

Student Welfare Unit

As an enrolled student at GOTAFE you will be welcome to access a variety of non-academic support services from the Student Welfare Unit. These services are designed to best support you to successfully complete your course.

Services include on campus supports and remote supports

  • Counselling
  • employment information
  • careers
  • activities etc.
Educational Support Services

As an enrolled student at GOTAFE you may access a wide range of academic support services to assist you to meet the academic challenges of your course from our Learning Support Unit.

Where to from here?

If you need any further clarification of the information provided please contact one of our client service officers on 1300 468 233 who can assist you or click Enquire Now.