SIT60322 Advanced Diploma in Hospitality Management

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SIT60322 Advanced Diploma in Hospitality Management

CRICOS Course Code: 1108387E

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 specialized 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. This qualification allows for multiskilling and for specialization in accommodation services, cookery, food and beverage and gaming.

Learning includes training in a classroom and learning at home.

  • 20 hours face-to-face training and assessment weekly at 176 Wellington St and 21 Moore St,  East Perth 6004
  • 10 hours self-study weekly

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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
IMPORTANT NOTE
SITHCCC043 Work effectively as a cook

Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
safely and hygienically prepare, cook and serve menu items for a minimum of 48 complete service periods in a commercial kitchen, that cover a combination of:
breakfast
dinner
lunch

during the above service periods, prepare, cook and present items for at least two of the following different menu styles:
à la carte
set menu
buffet
cyclical
during the above service periods, prepare, cook and serve items from the following food types that meet industry and organisational quality requirements:
appetisers and salads
fish and shellfish
hot and cold desserts
meat, poultry and game
stocks, sauces and soups
vegetables, fruit, eggs and farinaceous products
during the above service periods:
multi-task and integrate technical and other skills to respond to multiple demands simultaneously
work professionally as part of a team and coordinate team activities in line with kitchen roles and responsibilities, and organisational requirements
respond to special customer requests and dietary requirements
prepare, plate and present dishes within the typical time constraints of a commercial kitchen.

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Entry Requirements

  • Must be 18 years old or above
  • GCA entry test upon enrolment of 1st course
  • Successful completion of SIT30821 SIT30821 Certificate III in Commercial Cookery + SIT40521 Certificate IV in Kitchen Management + Diploma of Hospitality Management SIT50422 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.