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 :

Face to face at level 8, 20 Queen street, Melbourne VIC 3000 and

97 Smith St, Fitzroy, Victoria 3065(Training Kitchen)

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
safety requirements. Please refer to the work placement agreement for more information.

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:
  • All students must be 18 years of age or over at the time of applying for admission at the Australian National Academy of Education.
  • 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.
Course Costs

Tuition Fee $25,000

Other Costs:

Application Fee: $200 (non-refundable)

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

Course Structure

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

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. ANAE 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 foodservice periods and complete associated assessment tasks and maintain a logbook throughout the placement.

 

Delivery Arrangements

 

This program is to be delivered face to face at the main campus at Level 8, 20 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 learners 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:

ANAE 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
  • Role play and class activities

 

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

 

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 ANAE staff at the time of enrolment. Refer to RPL/Credit Transfer policy for details.