Dynamic Training Services

SIT60322

Advanced Diploma of
Hospitality Management

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.

Direct Entry Pathway:

Duration in weeks:

104 weeks 8 terms (80 study weeks + 24 weeks term break)

Tuition Fee:

$20,000

Application Fee:

$250

Materials Fee:

$2,000 (toolkit/uniform)

Advanced Standing Pathway:

(Completion of SIT50422 Diploma of Hospitality Management)

Duration in weeks:

26 weeks 2 terms (20 study weeks + 6 weeks term break)

Tuition Fee:

$5,000

Application Fee:

$250

Resource Fee:

$400 (toolkit/uniform)

CRICOS Course Code:

110553G

Entry Requirements

Dynamic Training Services has the following entry requirements:

International students must:

  • Must be 18 years of age or over
  • Completed Year 12 (or equivalent) OR
  • High School Certificate (HSC) OR equivalent OR
  • A Diploma OR equivalent OR
  • A mature age
  • International English Language Testing System (IELTS) with a minimum score of 6.0 or equivalent

(Those students who do not meet the minimum English requirement will need to package this program with an English Course before proceeding to this qualification).

Pathways

Employment opportunities resulting from the completion of this course may include following job roles:

  • Area manager
  • Operations manager
  • Motel manager

After achieving SIT60322 Advanced Diploma of Hospitality Management, individuals could progress to:

  • A bachelor’s degree
  • Higher education qualifications in management

Course Credit

Students may apply for recognition of existing qualifications or skills, knowledge and experience (credit transfer or recognition of prior learning). The granting of course credit may affect course fees, as well as the duration of the course.

This process is outlined in the Dynamic Training Services’s Student Enrolment and Completion Policy and Associated Procedures and Training and Assessment Policy & Associated Procedures.

Delivery and assessment overview

The qualification is delivered over 104 weeks comprising of:

  • 8 terms of 10 weeks each (80 weeks total).
  • Holiday breaks amounting to 24 weeks (as specified in the timetable)

Core

BSBFIN601 Manage organizational 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

SITXFSA005 Use hygienic practices for food safety
SITHKOP013* Plan cooking operations
SITHCCC023* Use food preparation equipment
SITHCCC027* Prepare dishes using basic methods of cookery
SITHCCC028* Prepare appetizers and salads
SITHCCC029* Prepare stocks, sauces and soups
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC035* Prepare poultry dishes
SITHCCC036* Prepare meat dishes
SITHCCC037* Prepare seafood dishes
SITHCCC041* Produce cakes, pastries and breads
SITHCCC042* Prepare food to meet special dietary requirements
SITXFSA006 Participate in safe food handling practices
SITHKOP012* Develop recipes for special dietary requirements
SITXCOM010 Manage conflict
SITXHRM008 Roster staff
SITXWHS007 Implement and monitor work health and safety practices
SITHKOP010 Plan and cost recipes
SITXCCS015 Enhance customer service experiences

Where to next?