SIT60322 Advanced Diploma in Hospitality Management

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SIT60322 ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT

(Patisserie Pathway Currently)

Description

This qualification reflects the role of very highly skilled senior operator with leadership expertise in the field of hospitality skills combined with managerial skills and strong knowledge of industry to lead hospitality operations. You will learn to operate efficiently, be independent, learn to make consistently difficult decisions, have higher responsibility for managing the business with specialised skills and professional expertise.

This qualification provides a pathway to work in any hospitality industry sector as a large business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.

The SIT60322 Advanced Diploma of Hospitality Management with (Patisserie Pathway electives) offers comprehensive training for those with a passion for patisserie, seeking to advance to higher management positions. This program is a crucial step for pastry professionals who wish to transition from hands-on creation to strategic business management.

Program Overview for Patisserie Professionals:

Strategic Business Development: Develop the ability to envision new concepts and transform a patisserie venture from an idea into a successful operation.

Leadership and Innovation: Cultivate advanced leadership skills to inspire teams, manage change, and drive innovation within the patisserie specialty.

Financial Mastery: Gain in-depth financial knowledge for budgeting, investment, and fiscal management to ensure the growth and sustainability of a patisserie business.

Advanced Marketing: Learn sophisticated marketing strategies to elevate the brand and customer reach of a patisserie customers.

Operational Excellence: Analyse and optimise patisserie operations for peak performance and customer satisfaction.

Risk Management: Understand how to proactively manage risks specific to the food and pastry industry, including health and safety standards.

Course Structure

The curriculum is designed to challenge students, blending rigorous academic study with practical management scenarios that reflect real-world patisserie business challenges.

Where to next?

Upon completion, graduates with a patisserie background will not only be adept at managing day-to-day operations but will also possess the strategic vision to lead the industry forward. They’ll be prepared for high-level roles such as Patisserie Chain Manager, Head of Product Development, or Executive Pastry Chef in a corporate setting, ready to innovate and steer their businesses towards success with a profound understanding of both the culinary and managerial aspects of the industry.

LOCATIONS

We have two college campuses located in East Perth, which are directly behind each other at;

  • 176 Wellington Street, East Perth, Western Australia, Australia 6004.
  • 21 Moore Street, East Perth, Western Australia, Australia 6004.

DELIVERY METHOD and ATTENDANCE REQUIREMENTS

All enrolled students are required to attend classes for 20 scheduled course contact hours per week over 2.5 days and maintain a minimum attendance of 80 percent.

Timings: 8:00 am to 4:30 pm

(Note: The scheduled course contact hours are the hours for which a student is enrolled in a course to attend classes, course-related information sessions, supervised study sessions, mandatory and supervised work-based training and examinations)

Recognition of Prior Learning (RPL)

RPL is available (on GCA application) to students with prior skills, knowledge, experience or qualifications obtained from formal studies or training, in a related area. RPL may reduce the duration or time needed for your course completion.

ENTRY REQUIREMENTS

  • Nil.

GCA INTERNATIONAL STUDENT ADMISSION REQUIREMENTS

  • Minimum of 18 years of age.
  • Successful completion of Year 10 schooling
  • Successful completion of SIT40721 Certificate IV in Patisserie and SIT50422 Diploma of Hospitality management

Please refer to https://immi.homeaffairs.gov.au/ for latest international student visa requirements and conditions if your intent to study on a student visa in Australia.

 CRICOS Course Code

  • 110387E

Course Duration

  • 35 Weeks (20 study weeks + 12-15 weeks holidays)

Packaging Rules

33 units must be completed:

14 core units,

19 elective units

ADHM

Course Content

UNIT CODE UNIT TITLE TYPE
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
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, egg and farinaceous dishes ELECTIVE
SITHCCC031* Prepare vegetarian and vegan dishes ELECTIVE
SITHCCC035* Prepare poultry dishes ELECTIVE
SITHCCC037* Prepare seafood dishes ELECTIVE
SITHCCC036* Prepare meat dishes ELECTIVE
SITHCCC042* Prepare food to meet special dietary requirements ELECTIVE
SITHCCC041* Produce cakes, pastries and breads ELECTIVE
SITHCCC032* Produce cook-chill and cook-freeze foods ELECTIVE
SITHCCC038* Produce and serve food for buffets ELECTIVE
SITHPAT016* Produce desserts ELECTIVE
SITHKOP012* Develop recipes for special dietary requirements ELECTIVE
SITHKOP014 Plan catering for events or functions ELECTIVE
SITHKOP015* Design and cost menus ELECTIVE

 

Intake Dates 2024

  • July 15th 2024
  • Sep 16th 2024

Please email marketing@globalcollege.edu.au or further information.

SIT60322 Advanced Diploma of Hospitality Management is offered by GCA as an advanced standing Patisserie Pathway Currently only (we are taking expressions of interest only for standalone course entry into this qualification currently). Contact GCA for more information. See: admissions@globalcollege.edu.au

See Fees and charges on website here www.globalcollege.edu.au/fees or contact admissions@globalcollege.edu.au or marketing@globalcollege.edu.au

Please refer to https://immi.homeaffairs.gov.au/ for latest international student visa requirements and conditions if your intent to study on a student visa in Australia.

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Entry Requirements

  • Must be 18 years old or above
  • GCA entry test upon enrolment of 1st course
  • Successful completion of SIT31021 Certificate III in Patisserie + SIT40721
    Certificate IV in Patisserie + SIT50422 Diploma of Hospitality Management
    or equivalent.
  • IELTS 5.5 or equivalent

Course Fees

  • Application Fee  $230.00 AUD
  • Resources Fee  $390.00 AUD
  • Tuition Fee  $5,600.00 AUD

CRICOS Course Code

110387E

Duration

26 weeks

Intake Dates

March 2024

Please note that overseas health cover (OSHC) is compulsory for students on a student visa. We can assist you in obtaining this health cover through Bupa or other providers.

All fees quoted are in Australian Dollars (AUD). Payments are made in instalments.