SIT60316 Advanced Diploma of Hospitality Management
This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised 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, café’s, and coffee shops. This qualification allows for multi-skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Note: BIT doesn’t make any claim of employment outcome or job guarantee with its courses.
Packaging Rules
To successfully achieve this qualification, students need to complete 33 units of competency which include 16 core units, plus 17 elective units.
| UNIT CODE | UNIT NAME |
|---|---|
| SITXFSA001 | Use Hygienic Practices for food safety |
| SITXWHS003 | Implement and monitor work health and safety practices |
| SITXWHS004 | Establish and maintain a WHS systems |
| SITXGLC001 | Research and comply with regulatory requirements |
| SITXHRM002 | Roster staff |
| SITXHRM003 | Lead and manage people |
| SITXHRM004 | Recruit, select and induct staff |
| SITXHRM006 | Monitor Staff performance |
| SITXCOM005 | Manage conflict |
| SITXCCS008 | Develop and manage quality customer service practices |
| SITXMPR007 | Develop and implement marketing strategies |
| SITXFIN003 | Manage finances within a budget |
| SITXFIN004 | Prepare and monitor budgets |
| BSBFIM601 | Manage finances |
| SITXFIN005 | Manage Physical assets |
| SITXMGT001 | Monitor work operations |
| SITXMGT002 | Establish and conduct business relationships |
| BSBMGT517 | Manage operational plan |
| BSBMGT617 | Develop and implement a business plan |
| BSBDIV501 | Manage diversity in the workplace |
| SITHKOP001 | Clean kitchen premises and equipment |
| SITHCCC001 | Use food preparation equipment |
| SITHCCC018 | Prepare food to meet special dietary requirements |
| SITHCCC005 | Prepare dishes using basic methods of cookery |
| SITHCCC006 | Prepare appetisers and salads |
| SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes |
| SITHCCC014 | Prepare meat dishes |
| SITHCCC019 | Produce cakes, pastries and breads |
| SITHCCC007 | Prepare stocks, sauces and soups |
| SITHCCC012 | Prepare poultry dishes |
| SITHCCC013 | Prepare seafood dishes |
| SITHPAT006 | Produce desserts |
| SITHCCC020 | Work effectively as a cook |
Entry Requirements
Although training package specifies no entry requirement for this course, however, International Students entering this course at Brighton Institute of Technology must meet the entry requirements as per the course prospectus and/or student handbook.
SIT60316 Advanced Diploma of Hospitality Management requires that you spend long hours on your feet in a fast paced, exciting environment. It can be physically hard work as it requires you to lift large pots, boxes of food and work close to hot surfaces. If you think have any physical or medical conditions that may prevent you from successfully completing this course please talk to BIT’s administration staff. As part of this course learners are expected to handle complex foods including cooking of various processed or raw meats, poultry, seafood’s, dairy items and student must keep in mind of any religious or dietary barriers to handle such foods before enrolling in this course.
Students are expected to have access to Kitchen tool kit including, Chef Dress, safety boots and knife kit including various knives to undergo training effectively. Student can arrange this equipment themselves or buy from nominated supplier from the institute at additional cost. These are required by students to undergo the training effectively.
Duration and work placement requirements
The course is 130 weeks in duration (including 34 weeks holidays.
You are expected to attend every practical class
This course includes practical units andmandatory practical placement (work based training) components of 192 hours to be completed in hospitality workplace kitchen.You will need to complete 48 service occasions in a workplace commercial kitchen to complete the unit SITHCCC020-Work Effectively as a Cook
Course Delivery:
This course is delivered face to face in the Classroom and BIT Kitchen and workplace kitchen for practical component.
Delivery is a minimum of 20-21hours per week over a period of 96 weeks and 34 weeks holidays
Assessment methods:
BIT will use (but not limited to) written assessment, Kitchen practical demonstration,practical placement logbook, case study, assignment, role play and written report as assessment methods to assess this course
Course Delivery Location:
Level 1 & 2 380 Bourke Street Melbourne 3000
BITE Café: The Basement 380 Bourke Street Melbourne 3000
Practical Placement (Work Based Training): Location as per individual student agreement
Intake Date:
Kindly contact BIT Administration and Marketing department for latest intake dates
Note: Course information listed above may not be sufficient to make an enrolment decision. Student must read course prospectus and student handbook before applying. You can contact BIT student services for any further information.