Purpose
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.
Learner Characteristics / Client Cohort
This course is available to overseas students wanting to work in Hospitality Management in Australia and
- • Looking for new or better opportunities in their career
- • Seeking to change careers
- • Seeking better opportunities for work and studying in Australia
- • Seeking a pathway to higher education qualifications
Students would be expected to have some experience in either hospitality service or management or both, however some students will have some relevant existing skills, knowledge or experience and therefore RPL is available to ensure that those are recognized and the amount of training is adjusted accordingly.
Please refer to the
Recognition of Prior Learning
section later in this document.
Qualification Entry Requirements
There are no entry requirements for this qualification.
Pathways
Individuals may typically enter SIT60322 Advanced Diploma of Hospitality Management (Cookery stream) following completion of SIT50422 Diploma of Hospitality Management (Cookery Stream) or similar hospitality qualifications.
The SIT60322 Advanced Diploma of Hospitality Management (Tourism stream) will provide a pathway to work in the hospitality, events and tourism industries in small and large organisations, such as cafes & restaurants, nightclubs, pubs & bars, casinos, event venues, tourism organisations and accommodation establishments. Possible job titles include:
- • restaurant manager
- • functions centre manager
- • operations manager
- • events manager
- • banquet or function manager
- • business manager
Entry Requirements
To enrol in this course, students must provide evidence that they:
- • Are at least 18 years of age
- • Have successfully completed Diploma or higher qualification in Australia, or an equivalent overseas qualification
- • Meet one of the following English proficiency requirements:
- • Have appropriate Language, Literacy and Numeracy (LLN) levels, as determined by Clinton Institute via the LLN test administered prior to enrolment.
• Evidence of a valid IELTS score of 5.5 or other equivalents in English Language tests including Test of English as a Foreign Language (TOEFL iBT), Pearson Test of English (PTE), Doulingo English Test, and Cambridge English (CAE).
• Successfully complete the pathway with recognized ELICOS providers, as determined by Clinton Institute via exit score of IELTS score of 5.5 equivalents.
• Student have successfully completed their Year 12 or equivalent in English Language
The LLN test will be conducted by a suitable Trainer and Assessor or the Director of Studies.
The LLN assessment includes a written test and interview to complete the verbal component of the test. For international students applying from their home country this will be completed during a skype interview. For all students applying within Australia the test will be completed during an interview at the RTO.
The LLN test assists the RTO to assess whether or not students’ LLN skills are at a level suited to the course requirements. It also assists our trainers to prepare individual learning plans for each successful applicant where skill weaknesses are identified. The RTO will work with successful applicants to ensure their skills are at the required level by the completion of their training.
For international Students, it is a condition of entry that upon acceptance, students provide evidence of having an Australian Student Visa (subclass 500). Please refer to the government website for information about applying:
https://immi.homeaffairs.gov.au/visas/getting-a-visa/visa-listing/student-500
Assessment Modes
Workplace Assessment:
This is where the Assessor conducts an observation of the learner demonstrating the integrated application of skills and knowledge in the workplace, to the required industry standard.
Written Assessment in the Classroom:
This is where students respond to written questions or case scenarios, preparing written reports, completing projects, self reflection, and other written assignments, while attending the class room and being supervised by the Assessor
Simulated Practical Assessment:
This is where the Assessor observes the learner demonstrate the integrated application of skills and knowledge in a simulated environment which may be in a classroom setting or other training facility including a training kitchen also used to conduct assessments.
Work Placement Log:
This is where students record and their Work Placement Host verifies, the individual shift attendances at the student’s assigned work placement venue for training in accordance with their Work Placement Agreement. The Work Placement Log is submitted as evidence of attendance at the training venue. No additional time is allocated as a practical assessment of the log as it replicates what the student would typically be required to complete as an employee in a real workplace.
Units of Competency
Code | Title | Core / Elective |
---|---|---|
SITXFIN009 | Manage finances within a budget | Core |
SITXHRM009 | Lead and manage people | Core |
SITXMGT004 | Monitor work operations | Core |
SITXCCS016 | Develop and manage quality customer service practices | Core |
SITXFIN010 | Prepare and monitor budgets | Core |
SITXGLC002 | Identify and manage legal risks and comply with law | Core |
SITXMGT005 | Establish and conduct business relationships | Core |
BSBFIN601 | Manage organisational finances | Core |
BSBOPS601 | Develop and implement business plans | Core |
SITXWHS008 | Establish and maintain a work health and safety system | Core |
SITXMPR014 | Develop and implement marketing strategies | Core |
SITXHRM012 | Monitor staff performance | Core |
SITXFIN011 | Manage physical assets | Core |
SITXHRM010 | Recruit, select and induct staff | Core |
SITHCCC023* | Use food preparation equipment | Elective |
SITHCCC027* | Prepare dishes using basic methods of cookery | Elective |
SITHCCC028* | Prepare appetisers and salads | Elective |
SITHCCC029* | Prepare stocks, sauces and soups | Elective |
SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | Elective |
SITHCCC036* | Prepare meat dishes | Elective |
SITHCCC037* | Prepare seafood dishes | Elective |
SITHCCC041* | Produce cakes, pastries and breads | Elective |
SITHCCC042* | Prepare food to meet special dietary requirements | Elective |
SITHCCC043* | Work effectively as a cook | Elective |
SITXFSA005 | Use hygienic practices for food safety | Elective |
SITXFSA006 | Participate in safe food handling practices | Elective |
SITXCOM010 | Manage conflict | Elective |
SITXHRM008 | Roster staff | Elective |
BSBTWK501 | Lead diversity and inclusion | Elective |
SITEEVT023 | Plan in-house events | Elective |
SITEEVT026 | Manage event production components | Elective |
SITEEVT028 | Manage on-site event operations | Elective |
SITXCCS015 | Enhance customer service experiences | Elective |