Course Details:

  • Course Code: SIT60316
  • CRICOS Course Code: 108699G
  • Course Duration: This course is delivered over 104 weeks
Course Description
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.
Career Opportunities
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.

Possible job titles include:
  • 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
  • Room’s division manager.
  • Entry Requirements
    All international students must have completed an equivalent of Australian Year 12, VCE or its equivalent overseas qualification.

  • English Language Requirements
    All students entering this qualification must have a minimum English Language proficiency level of one of the below:
    IELTS band score of 5.5 (Academic or general version) or equivalent internationally recognized exam result in line with DHA regulations
    All onshore students entering ANGAD Australian Institute of Technology courses must have within two years of your application date have successfully completed in Australia either; a foundation course or, a Senior Secondary Certificate of Education
    or, a substantial part of a Certificate III or higher level qualification, from the Australian Qualifications Framework.
  • Age Requirements
    Students must be over 18 years of age to apply.
  • Pre-Training Review
    Every learner must go through a Pre-Training Review (PTR) Process. The PTR process includes a PTR form, mandatory LLN Test and a computer self-assessment test which is reviewed by the Student Support Services team (Student Support Officer, LLN Support Officer, Trainer and Assessor & the Training Manager). The Pre-Training Review process ensures that educational and support needs of every learner are determined and that the learner is placed into a suitable course based on their career goals, interests, skills and knowledge assessed. The completed form must be submitted to Student Support Services at Level 6, 501 Latrobe Street, Melbourne, VIC 3000.
  • Practical Placement
    180 hours
    Special Consideration
    If a student is not able to meet the minimum entry requirements but considers that they have the skills and experience to succeed in the course, they may apply to ANGAD Australian Institute of Technology for special consideration for entry.
    Mode of study
  • Classroom study (Level 5&6, 501 Latrobe Street, Melbourne, VIC 3000)
  • Practical training in the kitchen (9 Nicholson Street, Bentleigh, VIC 3204)

  • Compulsory Work based training - It is a requirement of gaining this qualification that the students complete a work placement at an approved hospitality enterprise(s). The institute has an agreement with a range of approved hospitality enterprises for work placement. Participants will be advised of the assessment requirements at the beginning of each unit. Assessment will usually commence in the session following delivery.
    Assessment Process
    The assessment process may include:

    • Written reports
    • Presentations/Demonstrations
    • Classroom activities/ Role plays
    • Case studies
    • Written test
    • Project work/Research/ Portfolio

    Course Structure
    SIT60316 - Advanced Diploma of Hospitality Management (Release 1)

    Participants need to complete 33 units of competency in total following the guidelines as outlined in the Business Services Training

    Unit Code Unit Name
    SITXFSA001 Use Hygienic practices for food safety
    SITHCCC005 Prepare dishes using basic methods of cookery
    SITHCCC007 Prepare stocks, sauces and soups
    SITHCCC001 Use food preparation equipment
    SITXFSA002 Participate in safe food handling practices
    SITXFIN003 Manage finances within a budget
    SITHCCC003 Prepare and present sandwiches
    SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
    SITHCCC013 Prepare seafood dishes
    SITHCCC014 Prepare meat dishes
    SITHPAT006 Produce desserts
    SITHCCC012 Prepare poultry dishes
    SITHCCC006 Prepare appetisers and salads
    SITXMGT002 Establish and conduct business relationships
    SITXFIN004 Prepare and monitor budgets
    SITHCCC019 Produce cakes, pastries and breads
    SITHCCC018 Prepare food to meet special dietary requirements
    SITXHRM003 Lead and manage people
    BSBDIV501 Manage diversity in the workplace
    SITXMGT001 Monitor work operations
    SITXFIN005 Manage Physical Assets
    SITXCCS008 Develop and manage quality customer service practices
    SITXHRM004 Recruit, select and induct staff
    BSBMGT617 Develop and implement a business plan
    SITXCOM005 Manage conflict
    BSBMGT517 Manage operational plan
    SITXMPR007 Develop and implement marketing strategies
    SITXHRM006 Monitor staff performance
    SITHIND002 Source and use information on the hospitality industry
    BSBFIM601 Manage Finances
    SITXGLC001 Research and comply with regulatory requirements
    SITXWHS004 Establish and maintain work health and safety system
    SITHCCC020 Work effectively as a cook

    RPL and Credit Transfer
    Students may be granted RPL (Recognition of Prior Learning) or Credit Transfer if they are able to demonstrate that they have achieved the level of skills and knowledge equivalent to the unit they seek credit for through work experience, through life experiences or similar study at another institution. Students can apply for credit transfer or RPL at the time of enrolment. Applicants applying for RPL/CT should submit the RPL/CT application along with their original supporting documents to Student Administration. Where RPL is being applied, the student must submit all relevant evidence of work experience and where learning has occurred. A Credit Transfer application must be accompanied by Nationally Recognized Certificates or Statement of Attainments indicating the units successfully completed including unit codes and titles and dates of completion. Credit Transfer may also include credit transfer based on formal learning that is outside the AQF.

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