hospitality2

SIT60316 Advanced Diploma of Hospitality Management

hospitality-2
  • Course Information

    Course NameSIT60316 Advanced Diploma of Hospitality Management
    CRICOS Code091096M
    Delivery ModeFace to Face (include 25% online component)
    Online /Distance
    Course Duration104 weeks total Duration 
    64 weeks tuition delivery
    12 weeks (360 hours) work placement

  • Course Structure

    Number of units33
    Core units16
    Electives17

  • Pre-requisites

    None


  • Course Credit

    Students wishing to apply for course credit must refer to Student handbook


  • Course Outcomes

    On successful completion of the course, students will receive Advanced Diploma of Hospitality. Graduates from this course will be able to perform the duties of a restaurant manager or operational manager of a hospitality operation. After completing this course a learning pathway to Bachelor degree hospitality would support career progression.

    Employment pathways are available to students who complete this qualification in:

    • Restaurant Manager
    • Area manager or operations manager.


  • Course Content

    Students are required to complete all of the following units

    UNIT CODEUNIT TITLECORE/ELECTIVE
    BSBDIV501Manage diversity in the workplaceC
    BSBFIM601Manage financesC
    BSBMGT517Manage operational planC
    BSBMGT617Develop and implement a business planC
    SITXCCS008Develop and manage quality customer serviceC
    SITXFIN003Manage finances within a budgetC
    SITXFIN004Prepare and monitor budgetsC
    SITXFIN005Manage physical assetsC
    SITXGLC001Research and comply with regulatory requirementsC
    SITXHRM003Lead and manage peopleC
    SITXHRM004Recruit, select and induct staffC
    SITXHRM006Monitor staff performanceC
    SITXMGT001Monitor work operationsC
    SITXMGT002Establish and conduct business relationshipsC
    SITXMPR007Develop and implement marketing strategiesC
    SITXWHS004Establish and maintain a work health and safety systemC
    SITXFSA001Use hygienic practices for food safetyE
    SITHIND002Source and use information on the hospitality industryE
    SITXFIN001Process financial transactionsE
    SITXFSA002Participate in safe food handling practicesE
    SITXWHS001Participate in safe work practicesE
    SITXINV001Receive and store stockE
    BSBWOR203Work effectively with othersE
    BSBADM502Manage meetingsE
    SITXCCS006Provide service to customersE
    SITXCOM002Show social and cultural sensitivityE
    SITXHRM002Roster staffE
    SITXCOM005Manage conflictE
    BSBCMM401Make a presentationE
    BSBSUS501Develop workplace policy and procedures for sustainabilityE
    SITXINV005Establish stock purchasing and control systemsE
    BSBRSK501Manage riskE
    SITHIND004Work effectively in hospitality serviceE

  • Training Arrangements

    • Face to Face classes will be conducted at Level 1, 301 George Street, Sydney
    • Learning Resources are available on Learning Management System (Moodle)
    • Students will be given access to Moodle

  • Classes/ Workplace Visits/ Online Components

    • Class room delivery
    • Online via Learning Management System (MOODLE)
    • Industry work placement

  • Additional Support

    The following learning support will be available to learners:

    • Access to well qualified and experienced trainers from multicultural backgrounds.
    • Additional support for students with language barriers from the ELICOS arm of SSBT.

    The following processes will be applied for students considered to be ”at risk”:

    Please refer to the ‘Course Progress Policy’ located on SSBT website by following the link given below –
    http://www.ssbt.nsw.edu.au

  • Assessment Arrangements

    Evidence gathering technique used for this course:

    • Combination of practical and written exercises which may include direct observation, role-plays written/verbal questioning, interviews and self-evaluations, case studies, projects, assignments are used to assess required knowledge and skills including third party report.

  • Placement Requirements

    • All students enrolled in this course must undertake 360 hours of work placement at an approved hospitality venue. Work placement must be completed successfully in order to gain this qualification.

  • Education Pathways

    The further study pathways available to learners who undertake this qualification include:

    • Possible eligibility for credit transfer at universities towards Bachelors of Hospitality Management. It must be noted that each university has its own rules and that the participants must do their own research in this regard.

    Note: SSBT does not offer the qualifications listed above in possible study pathways.

  • Entry Requirements and Selection Process

    All students entering this course must have completed Year 10 or equivalent qualification.

    Overseas students must demonstrate English language proficiency of IELTS 5.5 or equivalent.

    Students with no formal qualifications are required to successfully complete the LLN test and meet with the Training Manager to be admitted.

    Student must possess & bring their own laptop/notebook to class fully charged.

    Overseas students can only enroll face to face 20 hours per week.

    Note: Person seeking to enrol in this course must also read Student Handbook provided on this website.

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