SIT60316 – ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT

SIT60316 – ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT

CRICOS Course Code: 107910F

Course Outline

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 specialisation in accommodation services, cookery, food and beverage and gaming.

More information is available via the My Skills Website:
https://www.myskills.gov.au/courses/details?Code=SIT60316

Entry Requirements


  • Students must be over 18 years of age
  • Students must have completed Year 12 or equivalent
  • Students must participate in a course entry interview to determine suitability for the course and student needs
  •  Students must have an IELTS* score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:

     

    o   Educated for 5 years in an English-speaking country; or

    o   Completed at least 6 months of a Certificate IV level course in an Australian RTO; or

    o   Successful completion of an English Placement Test

    *Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5.

Entry Restrictions

Students must be 18 years of age at the time of enrolment.

Course Details

The Diploma of Business is offered over 24 months, equating to 104 weeks, including 24 weeks holidays. This will be split into eight 10-week terms. You will receive an orientation from your trainer within one week of your enrolment.

Code

Title

Core or Elective

BSBDIV501

Manage diversity in the workplace

Core

BSBFIM601

Manage finances

Core

BSBMGT517

Manage operational plan

Core

BSBMGT617

Develop and implement a business plan

Core

SITXCCS008

Develop and manage quality customer service practices

Core

SITXFIN003

Manage finances within a budget

Core

SITXFIN004

Prepare and monitor budgets

Core

SITXFIN005

Manage physical assets

Core

SITXGLC001

Research and comply with regulatory requirements

Core

SITXHRM003

Lead and manage people

Core

SITXHRM004

Recruit, select and induct staff

Core

SITXHRM006

Monitor staff performance

Core

SITXMGT001

Monitor work operations

Core

SITXMGT002

Establish and conduct business relationships

Core

SITXMPR007

Develop and implement marketing strategies

Core

SITXWHS004

Establish and maintain a work health and safety system

Core

SITXFSA001

Use hygienic practices for food safety

Elective

SITHKOP005

Coordinate cooking operations

Elective

SITXCCS002

Provide visitor information

Elective

SITXCCS004

Provide lost and found services

Elective

SITHCCC013

Prepare seafood dishes

Elective

SITHCCC014

Prepare meat dishes

Elective

SITHCCC019

Produce cakes, pastries and breads

Elective

SITHCCC008

Prepare vegetable, fruit, egg and farinaceous dishes*

Elective

SITHCCC012

Prepare poultry dishes*

Elective

BSBCMM401

Make a presentation

Elective

BSBITU306

Design and produce business documents

Elective

BSBFIA401

Prepare financial reports

Elective

SITXHRM002

Roster staff

Elective

SITXMPR001

Coordinate production of brochures and marketing materials

Elective

SITXMPR004

Coordinate marketing activities

Elective

SITXWHS002

Identify hazards, assess and control safety risks

Elective

SITHIND002

Source and use information on the hospitality industry

Elective

Note: Students who have completed the units in bold will receive credit transfer and will complete all other units in 2 terms as per our schedule for these students.

During term 8, students will commence and complete their work placement, and which requires them to complete 12 service periods for the unit SITHKOP005 Coordinate cooking operations*.

Students will also complete their four service periods for the unit SITXCCS008 Develop and manage quality customer service practices in the simulated business environment.

Service period hours are 4 hours.

Australian Business Management will assist students to find work placements. Students may also arrange their own work placement.

All workplaces will be checked using a facilities and equipment check prior to the placement commencing.

Assessors will visit and assess the student at least twice during the work placement.

ABM will ensure students have access to a range of resources as required in the units and training package however students will be required to have access to their own computers (including software programs such as Microsoft Office), printers, internet facilities, and stationery resources. Students will also be required to bring their own device to each session ensuring it has connectivity to the internet.

Assessment is competency based. Students are required to complete written and practical tasks, which reflect the requirements of the units of competency and current workplace practices. Assessment is continuous throughout the duration of the course. Completed and submitted work will be assessed within ten (10) working days and feedback provided to the student as soon as possible thereafter. Where the student’s work is assessed to be not yet satisfactory, he/she will be provided with additional advice, coaching or tutoring and the opportunity to re-submit the work with a view to having it assessed as satisfactory.
Feedback and information regarding the student’s competency, progress and study will be provided by the facilitator on a regular and ongoing basis. Ongoing support is also available to all learners and will be provided as soon as a need is identified.

Total number of units of competency (subjects) required to receive this qualification is 33, comprising of 16 core units and 17 elective units. These are listed under Course Structure.
The majority of components for this course, delivery and assessment, will be delivered during the course however learners are required to continue their study off site to ensure they gain a comprehensive understanding of the topic within each unit of competency.
Students are expected to spend 30 hours per unit, studying off site.

Students obtaining a ‘competent’ result for all listed competencies will be issued, by ABM, a nationally recognised award for the Advanced Diploma of Hospitality Management. ABM will issue the Certification within 30 days of the student being deemed competent in all units they are enrolled in. Students, who do not complete the required 33 units of competency to achieve the Advanced Diploma, will receive a Statement of Attainment for those units that they have successfully completed.

SIT50416 – DIPLOMA OF HOSPITALITY MANAGEMENT

Student Support

To maximise the chance of students successfully completing their training, ABM will identify any support individual students need prior to their enrolment and provide access to that support throughout their training. This will be done using both the Enrolment Form, and a Pre-Enrolment Form, that students are required to fill in.
The aim of both documents is to provide any support that may be required. This could include:

  • Language, Literacy and Numeracy (LLN) support
  • Assistive Technology
  • Additional Tutorials, and / or
  • Other mechanisms, such as assistance in using technology for online delivery components.

Where this support attracts an additional cost to the student, ABM will make this clear prior to accepting the student’s enrolment. If there are limitations to the support ABM is able to provide, these limitations will be made clear in information provided to a potential student.
Where ABM identifies required support, such as literacy or numeracy, English or other language barriers or physical capabilities, and it cannot provide such support directly, it will refer the student to a third party. The costs of such third-party support will the responsibility of the individual.
Where ABM is not capable of offering an environment suitable for the needs of a student with specific identified needs, it will inform them accordingly and may direct the student to a provider that can, and thus will not process their enrolment.

Fees and charges

Total Course Fee is AUD $25,450 comprising
Enrolment Fee – AUD$250.00 (non-refundable)
Student Resources – textbooks, printed notes, uniforms etc. – AUD$1,200.00
Tuition Fees – AUD$24,000.00
Payment schedule
On enrolment: Applicants are required to pay $250 non-refundable enrolment fee + $1,200 resource + $1,000 tuition fee = Total $2,450.
During the course: 23 subsequent payments of $1,000 will be made at monthly intervals.

Job roles

Area manager or operations manager

Executive chef

Prior and existing Skills

It is important that you inform and advise ABM, prior to enrolment, about any existing skills and prior knowledge and education, to ensure they can provide you with the
appropriate structure and support during the course.
Credit Transfer and Recognition of prior learning (RPL)
Credit transfer is available for completed past studies in areas related to the qualification that participants plan to enrol in. Participants are advised of the process of applying for credit transfer and assisted by the Trainer / Assessor to apply.
Candidates who believe they have already obtained current skills and knowledge that would otherwise be covered in the qualification / unit of competence for which they intend to attain, but have no formal prior learning, should apply for RPL at the time of enrolment. The candidate’s skills and knowledge will be assessed and validated, and where appropriate, units of competency acknowledged, and face-to-face training reduced.
The recognition of prior learning procedure will be made known to you at the time of enrolment. If you can demonstrate competency through provision of sufficient, current, valid and authentic evidence of work experience, life skills, and study or via other evidence, then you may be granted RPL for that unit of competency.

Pathways to Further Study / Career Opportunities

Potential employment options are in any hospitality industry sector as a departmental or small business manager. See also possible job title roles indicated in the qualification description.

Students who complete this course may wish to continue their education into a range of Higher Education qualifications.

Additional Information

Please read the Student Handbook prior to enrolment as this contains valuable information about ABM. For further information, please contact ABM by sending an email to info@abm.edu.au or call us on +61 (02) 9160 4507.