Course Description

This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions. This qualification provides 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. This qualification allows for multi-skilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

Entry Requirements

AIE requires that the following criteria be met:

• Applicants must be a minimum of 18 years old at the time of commencement.
• Successful completion of an Australian Equivalent Year 12 qualification or higher is required.
• A minimum IELTS score of 5.0 overall with no band/sub score under 5.0 or a PTE score of 42, or a Certificate III in EAL or its equivalent, is necessary.
• Additionally, students seeking enrolment in this qualification must have an appropriate level of written and spoken English, as well as numeracy skills suitable for the qualification.
• The levels of written and spoken English are assessed through a Pre-Training Review and Language, Literacy, Numeracy and Digital Literacy (LLND) test before the enrolment.Applicants should possess basic computer and MS Office skills, including Word, Excel, and PowerPoint.
• Students pursuing the course should possess the necessary physical abilities and manual handling skills required to perform various tasks involved in the training. It is essential for learners to be aware of and comfortable with handling these food items, considering any religious or dietary barriers that may affect their participation in the course.
• Learners are required to have a kitchen kit including, a chef’s dress, safety boots and a knife kit including various knives and other tools. A Kitchen Kit is required to enter the kitchen and to be able to undertake training in the kitchen effectively.

Career Prospects

This qualification provides a pathway to work in hospitality and kitchen management role. Possible job titles include:

• Area manager or operations manager
• Café owner or manager
• Club secretary or manager
• Executive chef
• Executive sous chef

Assessment Approach

Each unit is delivered and assessed as a standalone module. Assessment comprises written assignments, activities, and practical application projects. Students are required to attend training and assessment activities as scheduled. The assessment is structured throughout the course. If students are unable to achieve competency, additional support is provided through mentoring and access to re-assessment, as outlined in our policies and procedures. Assessment requires accomplishment across all tasks to demonstrate competence and may include the following:

• Knowledge test- multiple choice,
• Worksheets- short answer questions
• Practical demonstration in the training/workplace kitchen,
• Roleplay/Scenario
• Project

RPL /Credit Transfers

The Recognition of Prior Learning (RPL) pathway is suitable for candidates who have previously acquired skills and knowledge from sources beyond the formal education and training system. This includes work and life experiences. Credit transfer is a process that offers students consistent and agreed-upon credit outcomes for specific components of a qualification. This is based on identified equivalences in content and learning outcomes between matched qualifications. Upon successful completion of an RPL or Credit Transfer (CT) application, adjustments will be made to the units to be undertaken and the course duration. In cases where RPL is granted, learners are not required to partake in additional training and assessment for skills and knowledge they already possess.

Unit of Competence

To achieve the SIT60322 – Advanced Diploma of Hospitality Management qualification, candidates must complete 33 units, including 14 core units and 19 elective units.

BSBFIN601 Manage organisational finances

BSBOPS601 Develop and implement business plans

SITXCCS016 Develop and manage quality customer service practices

SITXFIN009 Manage finances within a budget

SITXFIN010 Prepare and monitor budgets

SITXFIN011 Manage physical assets

SITXGLC002 Identify and manage legal risks and comply with law

SITXHRM009 Lead and manage people

SITXHRM010 Recruit, select and induct staff

SITXHRM012 Monitor staff performance

SITXMGT004 Monitor work operations

SITXMGT005 Establish and conduct business relationships

SITXMPR014 Develop and implement marketing strategies

SITXWHS008 Establish and maintain a work health and safety system

Elective Units

SITXFSA005 Use hygienic practices for food safety

SITHCCC027 Prepare dishes using basic methods of cookery

SITHCCC041 Produce cakes, pastries and breads

SITHCCC028 Prepare appetisers and salads

SITHCCC035 Prepare poultry dishes

SITHCCC023 Use food preparation equipment

SITHCCC029 Prepare stocks, sauces and soups

SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC031 Prepare vegetarian and vegan dishes

SITHCCC036 Prepare meat dishes

SITHCCC037 Prepare seafood dishes

SITHCCC042 Prepare food to meet special dietary requirements

SITHPAT016 Produce desserts

SITXFSA006 Participate in safe food handling practices

SITHKOP013 Plan cooking operations

SITXCOM010 Manage conflict

SITXHRM008 Roster Staff

SITXWHS007 Implement and monitor work health and safety practices

SITXCCS015 Enhance customer service experiences