Advanced Diploma of Hospitality Management SIT60316

104 weeks

Name of Training Package: Training.gov.au Code of Training Package: Name of Qualification: Training.gov.au Code of Qualification: CRICOS Course Code:
Tourism, Travel and Hospitality SIT12 Advanced Diploma of Hospitality Management SIT60316 091101G

Purpose of the Course:

The purpose of this qualification is to reflect the role of individuals operating at a senior level who use substantial industry knowledge and wide-ranging, specialised managerial skills. They operate independently, take responsibility for others and make a range of strategic business decisions.


Entry Requirements:

Entry requirements for this course are outlined below:

Domestic Students

  • Students must be over 18 years of age
  • Students must have a completed Year 10 or the interstate equivalent
  • Intermediate level computer skills and English proficiency

International Students

  • Students must be over 18 years of age
  • Students must have completed an overseas equivalent of Year 12
  • Intermediate level computer skills and English proficiency
  • Students must have either an IELTS score of 5.5 or above or a TOEFL score of 550 or above depending upon country or region and must provide documentation to that effect.

It is strongly recommended that individuals undertake lower level qualifications, or gain industry experience prior to entering SIT60316 Advanced Diploma of Hospitality Management. However this is not mandatory.


Training Pathways:

Information will also be provided to students on further training options available to them to further enhance their skill set including information on higher education qualifications.


Employment Pathways:

Participants who complete this qualification will be able to gain positions as a senior manager in any sector of the hospitality industry such as restaurants, cafes, pubs, clubs and coffee shops.

Possible positions include:

  • Food and beverage manager
  • Operations manager
  • General manager
  • Bar manager

Course Objectives and Outcomes:

On successful completion of this qualification participants will be able to:

  • Manage diversity, finances, operational plans, budgets, meetings, operational risk, projects and employee relations
  • Implement business plans
  • Establish and maintain WHS
  • Develop workplace policy
  • Present proposals
  • Manage employee relations and undertake workforce planning
  • Coordinate marketing activities

Nominal Duration:

1600 hours of tuition (104 weeks consisting of 80 weeks tuition and 24 weeks holidays). Students are required to attend 20 hour per week tuition. This qualification is not offered part time.


Delivery Locations:

  • Level 4, 136 Chalmers Street Surry Hills
  •  787 George Street, Central Station NSW 2000 ( Delivery of units by the Coffee School )

Fees

Tuition Fee: $12,000
Material Fees: $200
Enrolment Fees: $150
Total course Fees: $12,350

Note: Some fees are non-refundable. See the enrolment form for fee refund policy details of refund arrangements and conditions and please check out website or contact the college prior to enrolment to ensure fees are correct.


Delivery Strategy:

This program is delivered totally within an institution-based environment. This mode of delivery will combine theory-based material and practical sessions involving small discussion groups, individual and team activities and practical projects.

Students will complete a period of industry experience (work-based-learning). This involves a placement in a hospitality business such as a restaurant or cafe. ACVS will assist students to find a placement.

Throughout the entire training program participants will be provided with training and resource materials that contains various worksheets, handouts, additional reading materials (where required) and the assessment tasks.

These materials will be sourced from a variety of commercial providers and will also be developed in-house if no commercial materials are available.

Partnership Arrangements

The following Units will be delivered on behalf of ACVS by Ton Ton Song Pty Ltd t/a The Coffee School (RTO 91614) in a simulated hospitality environment, the cost for which will be included in what the student pays to ACVS:

  • SITXFSA001 Use hygiene practices for food safety
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHFAB002 Provide responsible service of alcohol

Assessment Strategy:

Assessment for the following units will include a work placement component to comply with training package requirements:

  • SITHFAB004 Prepare and serve non-alcoholic beverages
  • SITHFAB007 Serve food and beverage
  • SITHIND004 Work effectively in hospitality service

Work placement

In order to successfully achieve an Advanced Diploma of Hospitality, students must complete approximately 200 hours (minimum of 36 shifts of work) of industry experience (work-based learning).This amounts to a 10 weeks’ work placement. This is a requirement of the core unit, SITHIND004 Work effectively in hospitality service. This involves a placement in a commercial hospitality business such as a restaurant or café during which students have the opportunity to practise and demonstrate their skills.

ACVS will arrange placements for students with partner commercial enterprises, under a memorandum of understanding (MOU). If students are already working in an appropriate venue, it may be permitted for their work experience following approval by the Director of Studies.

ACVS inspects all prospective work placement employers to confirm the availability of the facilities and resources required by the training package and records this on an Employer Checklist.

Work placement will be scheduled by the College in association with both the Employer and student.

Students will be required to complete a Work Experience Student Log Book recording the details of their work placement. The log book will need to be signed each day/service period by their supervisor. In addition, they will be observed and assessed by their assessor on a minimum of three occasions, and will be also required to undergo written questioning to test the required knowledge. Workplace supervisors will also provide third party reports to contribute to assessment of competency.

Evidence is the term used to describe the information used to gain competency in each section of the course. It can be gathered in a variety of ways and the Trainer/Assessor will use a combination of these methods throughout and at the conclusion of the learning program.

In some situations the trainer/assessor will have a number of different types of assessment activities to choose from and will be required to conduct a minimum of three assessments to judge competency in certain units. Due to the nature of some units the number of assessments required will vary and the trainer/assessor will inform the students of the number being undertaken.

Assessments are conducted at various points throughout a unit. It is at the discretion of the trainer/assessor as to when these occur. This decision is based upon when an agreement is reach between both the trainer/assessor and the individual student.

Assessment for this qualification will consist of a combination of methods which may include:

  • Practical tasks/role play
  • Projects and assignments
  • Short answer written questions
  • Case studies/scenarios
  • Presentations

Assessment Outcome:

Students will be marked either Competent (C) or Not Competent (NC) for each unit of competency.

Customisation:

This program has been designed to provide the best outcome for those seeking this qualification and to enable them to work in food and beverage management in a variety of business environments.

The program and its learning and assessment materials maybe subject to customisation to suit the needs of individual clients where these needs have been identified. This customisation will occur on a case by case basis and will be conducted in consultation with the relevant individual.


Recognition of Prior Learning:

Have you worked or studied in this field before? RPL allows you the opportunity to be recognised for skills, experience and study that you may have already attained. To gain RPL you will need to contact the college for our RPL kit which will guide you through the process of presenting your evidence to us. RPL will only be granted before the start of the course, or within the first two weeks of starting of the course.

RPL can be applied for by overseas students with the following conditions: You are still required to attend full-time study

The duration of the course is reduced affecting your Confirmation of Enrolment with DIBP (Department of Immigration and Border Protection)

There is a fee for the RPL service which is detailed in the RPL kit


Credit Transfer:

You may be eligible for credit transfer if you have previously undertaken training through another RTO. Credit transfer may be granted for one or more units of a full qualification level. A number of factors need to be considered:

  • How current the qualifications is
  • Mapping to the current training
  • If the training was undertaken with another RTO

If you think you may be eligible for a credit transfer you will need to provide the following information at time of your enrolment:

A certified copy of the original statement of attainment and/or certificate


Qualification Awarded:

At the successful completion of this course the participant will receive a SIT60316 Advanced Diploma of Hospitality Management. Those students who do not complete this course or who are deemed not yet competent in any units will still receive a Statement of Attainment for those units they have completed.


Course Structure:

SITHFAB005 Prepare and serve espresso coffee
SITXWHS004 Establish and maintain a work health and safety system
SITXFSA001 Use hygienic practices for food safety
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITXHRM004 Recruit, select and induct staff
SITXHRM006 Monitor staff performance
BSBHRM604 Manage employee relations
BSBDIV501 Manage diversity in the workplace
SITXHRM003 Lead and manage people
SITHIND004 Work effectively in hospitality service
BSBMGT517 Manage operational plan
SITXMGT001 Monitor work operations
BSBFIM601 Manage finances
SITXFIN004 Prepare and monitor budgets
SITXFIN003 Manage finances within a budget
SITXFIN005 Manage physical assets
SITXCCS008 Develop and manage quality customer service practices
BSBMGT617 Develop and implement a business plan
SITXMGT002 Establish and conduct business relationships
SITXGLC001 Research and comply with regulatory requirements
SITXMGT003 Manage projects
BSBADM502 Manage meetings
BSBWOR204 Use business technology
BSBITU201 Produce simple word processed documents
SITHFAB002 Provide responsible service of alcohol
SITHFAB007  Serve food and beverage
SITXMPR007 Develop and implement marketing strategies
SITXMPR002 Create a promotional display or stand
BSBITU302 Create electronic presentations
SITXMPR004 Coordinate marketing activities
SITHFAB004 Prepare and serve non alcoholic beverages
BSBMGT516 Facilitate continuous improvement
BSBRSK501 Manage risk


I’m interested. How do I get started?

It’s easy! We have a simple five step enrolment process. You can get started by calling one of our friendly Student Advisors on +61 2 9319 3777