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SIT60316 - Advanced Diploma of Hospitality Management - Australian Institute of Entrepreneurship

SIT60316 - Advanced Diploma of Hospitality Management

CRICOS Code: 097173K

This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions. This course provides the skills and knowledge for an individual to be competent in the middle management level as a Manager, Supervisor or Team Leader in any hospitality area.

While there are no entry requirements defined in the training package, the RTO requires the following criteria to be met:

  • Applicants must be minimum 18 years of age at the time of commencement
  • Successful completion of Australian Equivalent Year 12 qualification
  • IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent. In addition,
  • Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork
  • Applicants should have basic computer and MS Office skills (Word, Excel and Power Point).
Note: Alternatively, students may demonstrate their Language, Literacy and Numeracy requirement through an EAA LLN assessment test.

Delivery mode

Most the training is based on face-to-face classroom delivery including interactive classroom teaching, activities and tutorials together with a practical placement (Work Based Training or WBT).

Face-to-face delivery of 20 hours per week and which may include weekday, evening and weekend timetables.

Delivery Location

Theory Classes will be conducted at our city campus, level 12, 140 Queen Street, Melbourne VIC 3000
Kitchen Classes will be conducted at our North Melbourne campus, Kitchen 4 & 5, 47 – 51 Boundary Rd, North Melbourne VIC 3051

Work Based Training (WBT)

Each student is required to work in a commercial hospitality operation for a minimum of 12 sessions (48 hours of work placement) for the unit SITHKOP005 Coordinate cooking operations. Some students may already be employed whilst others are not.

For employed students – their work may be used as evidence providing the workplace meets AIE requirements and the host employer is able and willing to act as host employer and provided feedback as required. Practical Workplace Assessment can be arranged and conducted and can be used as evidence of amount of learning and to fast track the course for the successful student If this cannot be agreed, then they must be treated as if they were not employed.

For students not employed – AIE will work with a selection of host employers to provide that placement. Sufficient Host Employers have been identified to support the anticipated student population. The identification of further host employers is ongoing and cover will be established prior to any increase in student numbers.

See WBT Policy and Procedure for implementation.

Target group for this program will be international students who are 18 years and above, (including maturely aged clients) who have completed Diploma of Hospitality Management qualification and wish to enter the hospitality industry at the Senior management level.

To attain the SIT60316 Advanced Diploma of Hospitality Management, 33 units must be completed, consisting of 16 core units and 17 elective units

Core Units
1BSBDIV501Manage diversity in the workplace
2BSBFIM601Manage finances
3BSBMGT517Manage operational plan
4BSBMGT617Develop and implement a business plan
5SITXCCS008Develop and manage quality customer service practices
6SITXFIN003Manage finances within a budget
7SITXFIN004Prepare and monitor budgets
8SITXFIN005Manage physical assets
9SITXGLC001Research and comply with regulatory requirements
10SITXHRM003Lead and manage people
11SITXHRM004Recruit, select and induct staff
12SITXHRM006Monitor staff performance
13SITXMGT001Monitor work operations
14SITXMGT002Establish and conduct business relationships
15SITXMPR007Develop and implement marketing strategies
16SITXWHS004Establish and maintain a work health and safety system
Elective Units
17SITHCCC001Use food preparation equipment
18SITHCCC005Prepare dishes using basic methods of cookery
19SITHCCC006Prepare appetisers and salads
20SITHCCC007Prepare stocks, sauces and soups
21SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes
22SITHCCC012Prepare poultry dishes
23SITHCCC013Prepare seafood dishes
24SITHCCC014Prepare meat dishes
25SITHCCC018Prepare food to meet special dietary requirements
26SITHCCC019Produce cakes, pastries and breads
27SITHKOP005Coordinate cooking operations
28SITHPAT006Produce desserts
29SITXCCS007Enhance customer service experiences
30SITXCOM005Manage conflict
31SITXFSA001Use hygienic practices for food safety
32SITXFSA002Participate in safe food handling practices
33SITXHRM002Roster staff

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Name Of RTO

Australian Institute of Entrepreneurship

RTO Number