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.
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:
- 14 core units plus
- 19 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 |
| 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 |
| SITXFSA005 | Use hygienic practices for food safety | Elective |
| SITHCCC043* | Work effectively as a cook | Elective |
| SITHCCC023* | Use food preparation equipment | Elective |
| SITHCCC041 | Produce cakes, pastries and breads | Elective |
| SITHCCC026* | Package prepared foodstuffs | Elective |
| SITHCCC027* | Prepare dishes using basic methods of cookery | Elective |
| SITHCCC028* | Prepare appetisers and salads | Elective |
| SITHCCC029* | Prepare stocks, sauces and soups | Elective |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | Elective |
| SITHCCC042 | Prepare food to meet special dietary requirements | Elective |
| BSBTWK501 | Lead diversity and inclusion | Elective |
| SITHCCC035* | Prepare poultry dishes | Elective |
| SITHCCC036* | Prepare meat dishes | Elective |
| SITHCCC037* | Prepare seafood dishes | Elective |
| SITHCCC040* | Prepare and serve cheese | Elective |
| SITHPAT016 | Produce desserts | Elective |
| SITXHRM008 | Roster staff | Elective |
| BSBOPS502 | Manage business operational plans | Elective |
| SITXWHS006 | Identify hazards, assess and control safety risks | 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 account public 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 may include:
- Conference And Event Organiser
- Area Manager
- Motel Manager
- Operations Manager
(AAIC does not guarantee an employment outcome, licence, or accreditation at the completion of this qualification).
Pathways for further studies
After achieving the SIT60322 – Advanced Diploma of Hospitality, students may choose to undertake further studies at higher education level.
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 6.0 IELTS score or equivalent in PTE, TOEFL, OET and Cambridge English.
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