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SIT60322 ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT

Home >SIT60322 ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT

faculty overview

This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

 

This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering

Course Name: Advanced Diploma of Hospitality Management

VET National Code: SIT60322

CRICOS CODE: 117805B

  • Tuition Fee: Onshore - $AU 20,000 | Offshore - $AU 24,000
  • Material Fee: Onshore - $AU 1,750 | Offshore - $AU 1,750

Course Duration

The qualification is delivered over 104 weeks comprising of:

  • 7 terms of 10 weeks each (70 weeks total), including
  • 1 terms of 13 weeks each (including 3 weeks for simulated assessment for unit SITHKOP013* Plan cooking operations (48 hours)

Entry Requirements

The entry requirements to get into this course are as below:

  • International students must be 18 years of age or above at the time of their course commencement at Melbourne Metro College.
  • To enter this qualification, applicants should have successfully completed Australian equivalent of Year 12 or higher.

International students must demonstrate English language proficiency with minimum score of:

  • IELTS overall band of 6.0 (Academic), or

  • PTE (Pearson Test of English) 46; or equivalent.

  • All students must undertake a pre-training review conducted before the enrolment to identify students training needs and their suitability into the course.
  • This review can by completing a questionnaire or via an interview with a designated Melbourne Metro College staff. The review also helps to assess oral communication skills of the student.
  • All student enrolling in this course is expected to have basic computer skills including use of internet, email and word processor
Contact Information
address :

Level 5, 440 Elizabeth St, MELBOURNE, VIC 3000

73-81 Murray St, Hobart, Tasmania 7000

admissions@melmc.edu.au

+61 39 9997401

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Language Literacy & Numeracy (LLN) Test

  • Prior to the commencement of the course, all students are required to undertake a language, literacy and numeracy (LLN) test mapped at Australian Core Skills Framework and required to attain score at ACSF Level.

Learning skills:

4

Reading skills:

3

Writing skills

3

Oral communication skills

4

Numeracy skills

3

  • Melbourne Metro College will use online ACSF mapped LLN assessment tool to conduct a LLN test (https://llnrobot.com.au/)
  • If students do not meet English and LLN requirements, students will be provided with appropriate strategies to assist them with their learning including:
  • Flexible scheduling and delivery of training and assessment
  • Providing the student with extra language/LLN assistance during class time; or
  • Advising students to enrol in a language and literacy course to develop his or her skills to an appropriate standard, eg ELICOS (See LLN support in Student Support Section)

Course Duration

The qualification is delivered over 104 weeks comprising of:

  • 7 terms of 10 weeks each (70 weeks total), including
  • 1 terms of 13 weeks each (including 3 weeks for simulated assessment for unit SITHKOP013* Plan cooking operations (48 hours)

Course Structure

Unit of Competency

The unit codes marked with an asterisk (*) indicates prerequisite units.

Code

Title

Core/Elective

BSBFIN601

Manage organisational finances

Core

BSBOPS601

Develop and implement business plans

Core

SITXCCS016

Develop and manage quality customer service practices

Core

SITXFIN009

Manage finances within a budget

Core

SITXFIN010

Prepare and monitor budgets

Core

SITXFIN011

Manage physical assets

Core

SITXGLC002

Identify and manage legal risks and comply with law

Core

SITXHRM009

Lead and manage people

Core

SITXHRM010

Recruit, select and induct staff

Core

SITXHRM012

Monitor staff performance

Core

SITXMGT004

Monitor work operations

Core

SITXMGT005

Establish and conduct business relationships

Core

SITXMPR014

Develop and implement marketing strategies

Core

SITXWHS008

Establish and maintain a work health and safety system

Core

BSBCMM411

Make a presentation

Elective

BSBOPS502

Manage business operational plans

Elective

BSBSUS511

Develop workplace policies and procedures for sustainability

Elective

BSBTEC301

Design and produce business documents

Elective

SITHCCC023*

Use food preparation equipment

Elective

SITHCCC027*

Prepare dishes using basic methods of cookery

Elective

SITHCCC028*

Prepare appetisers and salads

Elective

SITXFSA006

Participate in safe food handling practices

Elective

SITHCCC029*

Prepare stocks, sauces and soups

Elective

SITHCCC030*

Prepare vegetable, fruit, eggs and farinaceous dishes

Elective

SITHCCC031

Prepare vegetarian and vegan dishes

Elective

SITHCCC035*

Prepare poultry dishes

Elective

SITHCCC036*

Prepare meat dishes

Elective

SITHCCC037*

Prepare seafood dishes

Elective

SITHCCC042*

Prepare food to meet special dietary requirements

Elective

SITHKOP013*

Plan cooking operations

Elective

SITXCOM010

Manage conflict

Elective

SITXFSA005

Use hygienic practices for food safety

Elective

SITXHRM008

Roster staff

Elective

Work Placement Requirement

Students enrolled in SIT60322 Advanced Diploma of Hospitality Management are required to undertake 48 hours of work placement in an operational hospitality establishment (such as restaurants, cafes and function venues), to demonstrate their skills and knowledge and to complete assessment requirements.

Delivery Approach

A face-to-face training mode is employed for this qualification. All classroom-based training will take place at the Melbourne Metro College training facilities. The course is delivered face to face for 20 hours a week over 3 days per week.
Units of competency are delivered individually.

A timetable will be supplied to each student prior to course commencement. Students are also provided with an orientation to the course to outline the learning and assessment processes, support services and other relevant information. This forms part of the general orientation that Global International College provides to students.

Students will be provided the required textbooks at orientation that they will use to develop their knowledge and understanding. All students will be provided with a range of learning support options and resources to help them achieve competency.

Recognition of Prior Learning (RPL) and Credit Transfer

• Prior to the enrolment and at enrolment, students are made aware of the availability of Credit Transfer (CT) and Recognition of Prior Learning (RPL).
• Students are required to apply for CT of any relevant units and may also apply for RPL prior to course commencement.
• Students must show evidence that can be verified such as a statement of results for credit transfer to be granted.

Assessment

Total Supervised Assessment Hours: 340
Total Supervised Assessment Hours in Training Kitchen: 164

Students will have access to Assessment tools:
• Student Assessment Booklet
• Work Placement Logbook
• Assessment Marking Guide (Trainers & Assessors only)
• Assessment Mapping Guide (Trainers & Assessors only)
• Supporting resources such as policies and procedures of

Pathways

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

Possible job titles include Area Manager, Motel Manager, Operations Manager.

Please refer to the following source for Pathway and employment outcomes

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