130 weeks over 8 terms
SIT60322 – Advanced Diploma Of Hospitality Management
Overview
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
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Duration
Salford College offers the following options
130 weeks over 10 terms, including breaks and holidays
After completing SIT50422 Diploma of Hospitality Management:26 Weeks over 2 terms, including breaks and holidays RPL/Credit transfer may reduce your course duration and fees if applied 2 weeks prior to the acceptance into the course
Study Mode and Assessment Methods
This course is delivered face to face in a classroom environment and includes theory, group discussions, case studies, presentations and research, workplace simulated activities, kitchen and restaurant practical activities, computer activities and written assessments
Entry Requirements
Click here to know more about the entry requirements
Fees
Tuition Fee – $29,500
Non – Tuition Fee comes to $2,150 and the details are given below:
Application Fee – $350
Material Fee – $1,800
(includes kitchen tools (if applicable), uniforms, textbooks, other materials and consumables)
Estimated Total Fee – $31,650
To know about our promotional discounts/government subsidised training cost, please fill the form below so we can send the latest offers to your email.
Note :
1. Certificate level qualification from Australia or/and Life experiences and background of relevant work (to be supported by resume and interview and referrals)
2. All students need to fulfil the GTE (genuine temporary entrant) requirements listed on DHA website and Salford College website
3. All LLN testing is done via skype or face to face interview with College Authorities or an authorised Agent of the College
4. All qualification certificates have to be attested by a local Notary public or Justice of Peace or an authorised officer/agent of Salford College
Pathways
To study the course, candidates are expected to complete TOEFL, PTE, OET, or/and meet the literacy, language, numeracy (LLN) test organised by Salford college.
After achieving SIT60322 Advanced Diploma of Hospitality Management individuals could progress to higher education qualifications in management, hospitality or business
Click here for more information about pathways with Universities
Recognition of Prior Learning/Credit Transfer
Do you already have existing skills and knowledge 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. RPL/Credit transfer may reduce your course duration and fees
Course Structure
There are 33 units in this qualification out of which 14 are core units and 19 are elective units. The Salford College Industry Advisory Panel has recommended the elective units which are most suitable for the workplace.
Unit Code | Unit Name | Core/Elective |
---|---|---|
SITXFSA008* | Develop and implement a food safety program | Elective |
BSBOPS601 | Develop and implement business plans | Core |
SITXMPR014 | Develop and implement marketing strategies | Core |
SITXCCS016 | Develop and manage quality customer service practices | Core |
SITXCCS015 | Enhance customer service experiences | Elective |
SITXMGT005 | Establish and conduct business relationships | Core |
SITXWHS008 | Establish and maintain a work health and safety system | Core |
SITXGLC002 | Identify and manage legal risks and comply with law | Core |
SITXWHS007 | Implement and monitor work health and safety practices | Elective |
SITXHRM009 | Lead and manage people | Core |
SITXFIN009 | Manage finances within a budget | Core |
BSBFIN601 | Manage organisational finances | Core |
SITXFIN011 | Manage physical assets | Core |
SITXHRM012 | Monitor staff performance | Core |
SITXMGT004 | Monitor work operations | Core |
SITHKOP010 | Plan and cost recipes | Elective |
SITHKOP011* | Plan and implement service of buffets | Elective |
SITHKOP013* | Plan cooking operations | Elective |
SITXFIN010 | Prepare and monitor budgets | Core |
SITHFAB025* | Prepare and serve espresso coffee | Elective |
SITHCCC027 | Prepare dishes using basic methods of cookery | Elective |
SITHCCC042* | Prepare food to meet special dietary requirements | Elective |
SITHCCC036* | Prepare meat dishes | Elective |
SITHCCC035* | Prepare poultry dishes | Elective |
SITHCCC037* | Prepare seafood dishes | Elective |
SITHCCC030 ** | Prepare vegetable, fruit, eggs and farinaceous dishes | Elective |
SITHCCC031* | Prepare vegetarian and vegan dishes | Elective |
SITHCCC038* | Produce and serve food for buffets | Elective |
SITHCCC041* | Produce cakes, pastries and breads | Elective |
SITHPAT016* | Produce desserts | Elective |
SITXHRM010 | Recruit, select and induct staff | Core |
SITXHRM008 | Roster staff | Elective |
SITXFSA005 | Use hygienic practices for food safety | Elective |
Pre-requisite Unit** | ||
Unit Code | Unit Title | |
SITHCCC027 | Prepare dishes using basic methods of cookery | |
SITXFSA005 | Use hygienic practices for food safety | |
Pre-requisite Unit* | ||
Unit Code | Unit Title | |
SITXFSA005 | Use hygienic practices for food safety |
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