SIT60316 Advanced Diploma of Hospitality Management (CRICOS CODE: 107291F)
This qualification helps you equipped with the skills and knowledge that are required to be a highly skilled senior manager in the hospitality industry and use a broad range of hospitality skills to coordinate hospitality operations with significant autonomy and the opportunity for making strategic management decisions.
Throughout the course, you will be able to develop specialised managerial skills and substantial knowledge whilst providing 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. It also provides you with the opportunity for multi-skilling and for specialisation in accommodation services, cookery, food and beverage, and gaming.
Course Duration:
- You will complete this course within 104 weeks including 16 weeks of term breaks.
- If you have completed the SIT50416 Diploma of Hospitality Management qualification, you will be able to apply for credits for the common units in this qualification thus, the total duration of your study in this course will be reduced accordingly.
Study Mode:
- 2 Days: Face-to-Face in class &
- 5 hours of e-learning
Course Entry Requirements:
You will be able to enrol in this qualification if you can demonstrate the following.
Academic:
- Be 18 years of age or above
- Have completed high school studies equivalent to the Australian year 12 schooling; OR
- Completion of secondary school/ A level education overseas; OR
- Have successfully completed SIT50416 Diploma of Hospitality Management or a similar diploma level qualification in the hospitality- related domain.
English Language:
- IELTS Test Score of 5.5; OR
- TOEFL (iBT) Test Score of 46; OR
- PTE Academic Test Score of 42; OR
- Cambridge English: Advanced (CAE) Test Score of 47; OR
- OET Pass Grade; OR
- TOEFL (PBT) Test Score of 527 (only if IELTS is not available); OR
- International student currently studying in Australia who have studied for a period of 6 months or more at AQF Certificate IV level or above.
Training & Assessment Strategy:
The training and assessment strategy of this qualification includes the following methods of delivery and assessment to suit your learning style and the requirements of each unit of competency.
- Face to face discussions, learning activities and some skills observation tasks conduct in class
- Practical learning and assessment activities conduct in the ATCWA training kitchen
- Simulated work-place based learning and assessment tasks that conduct in the ATCWA’s simulated workplace at the main campus and in the simulated restaurant located at the ATCWA’s training kitchen site
- Industry-based learning and assessment activities
- Written assessments including projects and knowledge-based questions
- Structured and guided e-learning activities
- Industry excursions and incursions
- Other specific methods applicable in order to the requirements of the units of competency
Units Offered:
Unit Code | Unit Title |
| BSBTWK501 | Lead diversity and inclusion |
| BSBFIN601 | Manage organisational finances |
| BSBOPS502 | Manage business operational plans |
| BSBOPS601 | Develop and implement business plans |
| SITXCCS008 | Develop and manage quality customer service practices |
| SITXFIN003 | Manage finances within a budget |
| SITXFIN004 | Prepare and monitor budgets |
| SITXFIN005 | Manage physical assets |
| SITXGLC001 | Research and comply with regulatory requirements |
| SITXHRM003 | Lead and manage people |
| SITXHRM004 | Recruit, select and induct staff |
| SITXHRM006 | Monitor staff performance |
| SITXMGT001 | Monitor work operations |
| SITXMGT002 | Establish and conduct business relationships |
| SITXMPR007 | Develop and implement marketing strategies |
| SITXWHS004 | Establish and maintain a work health and safety system |
| SITXFSA001 | Use hygienic practices for food safety |
| SITXINV004 | Control stock |
| SITHCCC001 | Use food preparation equipment** |
| SITHCCC005 | Prepare dishes using basic methods of cookery** |
| SITHCCC006 | Prepare appetisers and salads** |
| SITHCCC007 | Prepare stocks, sauces and soups** |
| SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes** |
| SITHCCC012 | Prepare poultry dishes** |
| BSBCMM411 | Make presentations |
| SITHCCC013 | Prepare seafood dishes** |
| SITHCCC014 | Prepare meat dishes** |
| SITHCCC018 | Prepare food to meet special dietary requirements** |
| SITHCCC019 | Produce cakes, pastries and breads** |
| BSBTWK503 | Manage meetings |
| SITXCOM005 | Manage conflict |
| SITXHRM002 | Roster staff |
| SITHKOP005 | Coordinate cooking operations |
Pre-requisite Units: The unit SITXFSA001 Use Hygienic Practices for Food Safety is a prerequisite for the units indicated with **
Fees Applicable:
- Enrolment Fee: AUD 250 (Applicable Only For New Students)
- Resources Fee: AUD 1,200
- Tuition Fee: AUD 21,200
Intake Dates for 2021 & 2022:
- 10 January 2022
- 11 April 2022
- 11 July 2022
- 10 October 2022
- 09 January 2023
- 10 April 2023
- 10 July 2023
- 09 October 2023
Location:
8 Francis Street Perth WA 6000
Further Information:
Please refer to the;
- ATCWA International student handbook available under the “Download” Tab on the main menu bar on http://atc.wa.edu.au
- Department of Home Affairs web site regarding changing courses: https://immi.homeaffairs.gov.au/change-in-situation/study-situation
- ESOS student fact sheet to know the responsibilities of an international student: https://www.dese.gov.au/esos-framework/resources/international-students-factsheet
