Advanced Diploma of Hospitality Management (SIT60316)

Introduction

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.

Qualification Rules

Students need to complete 33 units of competency in total, following the guidelines as outlined in the SIT Training Package Qualifications Rules, which require:

  • 16 core units plus
  • 17 elective units

Please note: All the elective units have been selected by the college through an extensive consultative process with industry partners and they have been identified to provide knowledge and skills appropriate for the industry. The full list of units can be found within SIT Training Package and are made available for all AAIC training staff and students to review. The units offered by AAIC are listed as below:

Unit Code Unit Name Core / Elective
SITXWHS004 Establish and maintain a work health and safety system Core
SITXMGT001 Monitor work operations Core
SITXGLC001 Research and comply with regulatory requirements Core
SITXFIN005 Manage physical assets Core
SITXMGT002 Establish and conduct business relationships Core
SITXMPR007 Develop and implement marketing strategies Core
SITXCCS008 Develop and manage quality customer service practices Core
BSBMGT617 Develop and implement a business plan Core
BSBFIM601 Manage finances Core
BSBMGT517 Manage operational plan Core
SITXFIN003 Manage finances within a budget Core
SITXFIN004 Prepare and monitor budgets Core
SITXHRM004 Recruit, select and induct staff Core
SITXHRM006 Monitor staff performance Core
SITXHRM003 Lead and manage people Core
BSBDIV501 Manage diversity in the workplace Core
BSBRSK501 Manage risk Elective
SITXFSA001 Use hygienic practices for food safety Elective
SITHCCC001 Use food preparation equipment Elective
SITHCCC005 Prepare dishes using basic methods of cookery Elective
SITHCCC006 Prepare appetisers and salads Elective
SITHCCC007 Prepare stocks, sauces and soups Elective
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Elective
SITHCCC012 Prepare poultry dishes Elective
SITHCCC013 Prepare seafood dishes Elective
SITHCCC014 Prepare meat dishes Elective
SITHCCC017 Handle and serve cheese Elective
SITHCCC019 Produce cakes, pastries and breads Elective
SITHPAT006 Produce desserts Elective
SITXFSA002 Participate in safe food handling practices Elective
SITXINV002 Maintain the quality of perishable items Elective
SITHCCC018 Prepare food to meet special dietary requirements Elective
SITHCCC020 Work effectively as a cook Elective

Duration

AAIC will deliver this qualification over a 114-week period. This will consist of scheduled 20 Student Contact Hours (SCH) per week for 98 weeks (1960 hours) allowing for 16 weeks of break. This takes into accountpublic holiday periods such as Christmas & Easter, and School holiday breaks.

Delivery Methods

This program is delivered through classroom based face-to-face training, including simulated individual or group exercises in theory classes. The trainer will provide any additional learning material where gaps are identified in either the student’s underpinning knowledge or the training resources.

Assessment Methods

Students will be advised of the assessment requirements at the beginning of each unit. Assessment will usually commence in the session following delivery or as advised by the trainer. As this is a competency based program, assessment continues throughout the program until the student either achieves competency in the assessment tasks or a further training need is identified and addressed.

The assessment process may include:

  • Knowledge Test
  • Case studies
  • Assignments
  • Role plays
  • Supervised Assessments

Employment Pathway

Students are provided with advice on employment and training options throughout the delivery of the program. Job roles and titles may vary across different industry sectors. 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.

Possible job titles include:

  • area manager or operations manager
  • café 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.

(AAIC does not guarantee an employment outcome, licence, or accreditation at the completion of this qualification).

Pathways for further studies

After achieving the SIT60316 – Advanced Diploma of Hospitality, students may choose to undertake further studies.

International Student’s Entry Requirements

Entry into this program requires International Students to fulfil requirements as listed below:

  • Must be 18 years of age or over
  • Completed year 12 (HSC or equivalent)
  • Minimum 5.5 IELTS score or equivalent as per the following:
    1. TOEFL iBT: 46
    2. PTE Academic: 42
    3. OET: B for each test component
    4. Cambridge English: Advanced (CAE) 162

Location

AAIC Campus, Level 1, 135 Pirie Street, Adelaide SA 5000

Delivery mode: 

Classroom based

Cost

Tuition Fee $23000
One time Application Fees $250 (Non-Refundable)
Text Books& Material Fees $0
Single Overseas Student Health Cover $ 550 per Annum Approximately
Family Overseas Student Health Cover $ 5000 per Annum Approximately