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. |
Delivery Method : | Classroom (Blended)
At ANAE, we have work placement arrangements with 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 organisation will determine the suitability of the student’s host employer, including supervision and occupational health and |
Course CRICOS Code: | 0101526 |
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: |
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Course Costs | Tuition Fee $18,900
Other Costs: Application Fee: $200 (non-refundable) Resource fee: $1,100 (non-refundable) |
Course Structure
The SIT60316 Advanced Diploma of Hospitality Management requires the completion of 33 units (including 16 core units and 17 electives).
Code | Unit title | Type |
BSBDIV501 | Manage diversity in the workplace | Core |
BSBFIM601 | Manage finances | Core |
BSBMGT517 | Manage operational plan | Core |
BSBMGT617 | Develop and implement a business plan | Core |
SITXCCS008 | Develop and manage quality customer service practices | Core |
SITXFIN003 | Manage finances within a budget | Core |
SITXFIN004 | Prepare and monitor budgets | Core |
SITXFIN005 | Manage physical assets | Core |
SITXGLC001 | Research and comply with regulatory requirements | Core |
SITXHRM003 | Lead and manage people | Core |
SITXHRM004 | Recruit, select and induct staff | Core |
SITXHRM006 | Monitor staff performance | Core |
SITXMGT001 | Monitor work operations | Core |
SITXMGT002 | Establish and conduct business relationships | Core |
SITXMPR007 | Develop and implement marketing strategies | Core |
SITXWHS004 | Establish and maintain a work health and safety system | Core |
SITHIND002 | Source and use information on the hospitality | Elective |
SITXCOM005 | Manage conflict | Elective |
SITXFSA001 | Use hygienic practices for food safety | Elective |
SITHCCC003 | Prepare and present sandwiches | Elective |
SITHCCC005 | Prepare dishes using basic methods of cookery | Elective |
SITHCCC006 | Prepare appetisers and salads | Elective |
SITHCCC007 | Prepare stocks, sauces and soups | Elective |
SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes | Elective |
SITHCCC012 | Prepare poultry dishes | Elective |
SITHCCC013 | Prepare seafood dishes | Elective |
SITHCCC014 | Prepare meat dishes | Elective |
SITHCCC019 | Produce cakes, pastries and breads | Elective |
SITHKOP005 | Coordinate cooking operations | Elective |
BSBSUS401 | Implement and monitor environmentally sustainable work practices | Elective |
SITXWHS003 | Implement and monitor work health and safety practices | Elective |
SITXHRM002 | Roster staff | Elective |