SIT60316 Advanced Diploma of Hospitality Management
About this course
Advanced Diploma of Hospitality and Management:
CRICOS Course Code: 107470C
Level 13, 190 Queen Street, Melbourne 3000.
80 Blair Street, Broadmeadows 3047.
185-187 Boundary Road, North Melbourne.
Level 4, 3-4 Bennett Street, East Perth 6004.
28/386 Wanneroo Road, Westminster WA 6061
Intake: Multiple intakes available
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, cafés, and coffee shops. This qualification allows for multi-skilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards, and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
This program will be delivered over a period of 156 weeks including 30 weeks of term breaks.
The course duration for Acacia students who have successfully completed:
- SIT30816 Certificate III in Commercial Cookery
- SIT40516 Certificate IV in Commercial Cookery
- SIT50416 Diploma of Hospitality Management
Will be 52 weeks (46 weeks study and 6 weeks holidays)
A Combination of online and Face-to-Face Classes and kitchen-based commercial cookery environment. Students must attend minimum 20 hours per week.
On successful completion of the course, candidates can seek employment as
- Area manager or operations manager
- Café owner or manager
- Food and beverage manager
- Motel owner or manager
- All overseas students entering this qualification must have an 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, or
- IELTS band score of 5.0 (Academic or general version) then Satisfactory completion of ELICOS or ESL up to 20 weeks at upper intermediate level or
- Upper Intermediate (General English) or higher certificate from a CRICOS registered English language training provider
- In the 2 years before commencing the course, has completed secondary studies equivalent to an Australian Year 12 qualification from an English language speaking country.
- In the 2 years before commencing the course, has completed, in Australia and in the English language, either the Senior Secondary Certificate of Education or a substantial component of a course leading to a qualification from the Australian Qualifications Framework at the Certificate III or higher level.
- Acacia Institute also has an online English proficiency test to ensure that students have the English language capacity to successfully complete this course.
- For overseas students on an Australian student visa, Acacia Institute has a requirement that all students must be over 18 years of age at the commencement of course.
- It is recommended that students have attained a year 12 certificate or equivalent.
Qualification Requirements for Acacia:
Students must have completed the Following
- Certificate III in Commercial Cookery
- Certificate IV in Commercial Cookery
- Diploma of Hospitality Management
Students will be evaluated on a case-by-case basis to ensure that they meet entry requirements and that they are enrolled in the units required to meet the packaging rules for SIT60316 Advanced Diploma of Hospitality Management.
Language, Literacy and Numeracy Requirements
There are no language, literacy and numeracy requirements to enter this qualification. However, LLN testing will be used during enrolment to investigate the need for language, literacy and numeracy support throughout the course.
There are no licensing or regulatory requirements associated with this course.
For international students, ACACIA has a requirement that all students must be over 18 years of age at the commencement of course.
International students are required to hold Overseas Health Insurance cover for the duration of the course.
After achieving the SIT60316 Advanced Diploma of Hospitality Management, individuals could progress to higher education qualifications in management.
Unit of Competency:
|BSBDIV501||Manage diversity in the workplace|
|BSBMGT617||Develop and implement a business plan|
|BSBMGT517||Manage operational plan|
|SITXCCS008||Develop and manage quality customer service practices|
|SITXFIN003||Manage finances within a budget|
|SITXFIN004||Prepare and monitor budgets|
|SITXFIN005||Manage physical assets|
|SITXGLC001||Research and comply with regulatory requirements|
|SITXHRM003||Lead and manage people|
|SITXHRM004||Recruit, select and induct staff|
|SITXHRM006||Monitor staff performance|
|SITXMGT001||Monitor work operations|
|SITXMGT002||Establish and conduct business relationships|
|SITXMPR007||Develop and implement marketing strategies|
|SITXWHS004||Establish and maintain a work health and safety system|
|SITXFSA001||Use hygienic practices for food safety|
|SITHKOP005||Coordinate cooking operations|
|SITHCCC001||Use food preparation equipment|
|SITHCCC005||Prepare dishes using basic methods of cookery|
|SITHCCC006||Prepare appetisers and salads|
|SITHCCC007||Prepare stocks, sauces and soups|
|SITHCCC008||Prepare vegetable, fruit, egg and farinaceous dishes|
|SITHCCC012||Prepare poultry dishes|
|SITHCCC013||Prepare seafood dishes|
|SITHCCC014||Prepare meat dishes|
|SITHCCC018||Prepare food to meet special dietary requirements|
|SITHCCC019||Produce cakes, pastries and breads|
|SITHCCC020||Work effectively as a cook|
|SITXFSA002||Participate in safe food handling practices|
|SITXINV002||Maintain the quality of perishable items|