SIT60316 Advanced Diploma of Hospitality Management
SIT60316 Advanced Diploma of Hospitality Management
CRICOS Course Code: 091113D
This qualification reflects the role of individuals operating at a senior level who use substantial industry knowledge and wide-ranging, specialised managerial skills. They operate independently, take responsibility for others and make a range of strategic business decisions.
On successful completion of this course the students would be awarded the SIT60316 Advanced Diploma of Hospitality Management which is a nationally recognised qualification. This could help students gain entry into career paths or further education in the field of Hospitality.
Mode and Method of Delivery
This program is delivered on fulltime basis in mixed mode which includes classroom environment for the theory component and practical component of the course is delivered in both the Imperial Training Kitchen and through Work-based Training.
For each unit, candidates are provided with a Learner Resource, which includes materials used in the training sessions including practice activities, theory reviews and case study assessments.
Work Based Training (WBT) has been implemented at Imperial as part of SIT60316 Advanced Diploma of Hospitality Management for the delivery of SITHCCC020 Work effectively as a cook. A total of 192 hours will be completed in WBT. This will include a session for WBT Induction and another for the log book discussion/feedback and written assessment.
WBT is aimed at giving students a varied experience in a real live situation, under normal commercial pressures.
Assessment processes cover a broad range of skills and knowledge needed to demonstrate competency and will integrate knowledge and skills with their practical application. All Assessments of units of competence will be conducted according to the assessment guidelines and competency standards of the official Training Package for this qualification.
Students will be required to perform in a range of areas including and not limited to: Short Answer Test, Case Study, Presentation, Practical Demonstration, Computer based activities and Written Examinations etc.
This course will be delivered over a 126 week period of full time study (including course delivery, assessment, public holidays and break).
There are no entry requirements for this qualification.
Eligibility Requirements – International Students
For international students Imperial has a requirement that all students must be over 18 years of age at the commencement of course. In relation to this qualification it would be quite unexpected for any student local or international to be under 18 years of age.
All international students should be able to meet the English requirements as required under the assessment level of the student by Department of Immigration and Border Protection (DIBP).
Imperial accepts the results from International Language Test Score (IELTS), PTE Academic English or the Test of English as a Foreign Language (TOEFL) as below:
|IELTS (Academic Module)||TOEFL (paper based)||TOEFL (Internet based)||PTE Academic|
|Overall band score of 5.5||527||46||42|
Applicants whose English results falls below above score will need to enrol in an English Language Intensive Course for Overseas Students (ELICOS). Arrangements will be made for the student to complete the ELICOS course with one of our associate providers at the student’s expense.
Fee – International Students
|Overseas student Health cover (OSHC)year (These prices are determined by the Insurance Provider and may be subject to change)|
Note: As per ESOS Act, a Student can pay full fees of the above course before the start of the course, if they wish to do so, but they are not required to pay more than 50 percent up front course fee. We can also provide a more flexible payment plan to students to suit their individual circumstances
Eligibility Requirements - Domestic Students
The applicant must have sufficient proficiency in English to be able to work successfully in a highly communicative environment.
Fee – Domestic full fee paying students
|Tuition Fee||Application Fee||Resources|
We confirm that there will no additional cost(s) in undertaking this course
For domestic full fee paying students, Imperial will accept payment of no more than $1000 from each individual student prior to the commencement of the course. Following course commencement, Imperial may require payment of additional fees in advance from the student but only such that at any given time, the total amount required to be paid which is attributable to tuition or other services yet to be delivered to the student does not exceed $1,500.
Skill Recognition/Credit Transfers
Students may apply for Recognition of Prior Learning (RPL) by providing evidence that they have the required skills and knowledge in the specific areas of competency through work /industry experience and/or completed eligible assessments in an equivalent or higher qualification.
Appropriate credit transfer may be granted to eligible students against each unit of competency on evidence to successful completion of the same unit in an equivalent or higher nationally endorsed qualification.
Students with credit transfers will finish the course in a shorter duration and are advised to consult appropriate authorities/bodies for applicable criteria if they are planning further study.
After achieving SIT60316 Advanced Diploma of Hospitality Management, individuals could progress to higher education qualifications in management.
SIT60316 Advanced Diploma of Hospitality Management qualification provides a pathway to work in any sector of the hospitality industry as a senior manager in large organisation or small business owner or manager.
Possible job title includes:
- area manager or operations manager
- cafe owner or manager
- club secretary or manager
- executive chef
- executive housekeeper
- executive sous chef
- food and beverage manager
- head chef
- motel owner or manager
- rooms division manager.
Units of Competence
In order to attain these qualification students are required to complete 33 units of competency consisting of sixteen (16) core units and seventeen (17) elective units.
Students may apply for exemption for any unit in which they can successfully demonstrate competency. Please refer details under Skill Recognition/Credit Transfers.
|SITXFIN003||Manage finances within a budget|
|SITXMGT001||Monitor work operations|
|SITXHRM003||Lead and manage people|
|BSBDIV501||Manage diversity in the workplace|
|BSBMGT517||Manage operational plan|
|SITXCCS008||Develop and manage quality customer service practices|
|SITXGLC001||Research and comply with regulatory requirements|
|SITXMGT002||Establish and conduct business relationships|
|SITXFIN004||Prepare and monitor budgets|
|SITXWHS004||Establish and maintain a work health and safety system|
|BSBMGT617||Develop and implement a business plan|
|SITXFIN005||Manage physical assets|
|SITXHRM004||Recruit, select and induct staff|
|SITXHRM006||Monitor staff performance|
|SITXMPR007||Develop and implement marketing strategies|
|SITXFSA001||Use hygienic practices for food safety|
|SITXFSA002||Participate in safe food handling practices|
|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*|
|SITHCCC014||Prepare meat dishes*|
|SITHCCC013||Prepare seafood dishes*|
|SITHCCC018||Prepare food to meet special dietary requirements*|
|SITHCCC019||Produce cakes, pastries and breads*|
|SITHCCC020||Work effectively as a cook*|
|SITXWHS003||Implement and monitor work health and safety practices|
|SITHKOP005||Coordinate cooking operations*|
|SITXCCS007||Enhance customer service experiences|
|*Prerequisite is SITXFSA001||Use hygienic practices for food safety|