SIT60316 ADVANCE DIPLOMA OF HOSPITALITY MANAGEMENT
CRICOS CODE: 097802G
This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialized managerial skills and substantial knowledge of the 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 specialisation in accommodation services, cookery, food and beverage and gaming
- Year 12 (HSC)
- Academic IELTS 5.5 overall, no less than 5.0 in each band, or upper intermediate, or EAP from approved ELICOS/ESL center or evidence of completing a VET course at Certificate IV or above the level in Australia.
- Students who do not meet the English requirement as above must sit for an LLN Test.
- At least 18 years or above * From May 2019 intake SCCM is not accepting any under 18 application.
For Packaging courses, the student cannot progress to the higher Qualification unless the student successfully Completed lower Qualification.
Assessments may include short written knowledge tests, discussions and oral communication demonstrations, case study exercises, written reports, web-based research and reports, final projects and final written exams. To perform at your best, you will probably need to work on the assessments outside of class time.
Students who have completed relevant studies or have some of the competencies in the course may apply for Recognition of Prior Learning (RPL). Application for RPL can be made with the initial application or can be made within two weeks of the course commencement using the RPL Application Form and by providing supporting documents. Please note that RPL cannot result in an international student having less than a full-time load of study (20 hours per week) but can reduce the overall duration of the course and fees. See our Student Handbook for more information.
If a Student has an Australian VET qualification and the units match exactly with the units delivered, the Student will be granted a Direct Credit Transfer. Marketing and student services staff will manage this process following Student Credit Transfer and Recognition of Prior Learning policy and procedure. This sets out how the process is administered and the adjustment to course duration and course fees.
|104 weeks (80 Academic weeks + 24 Weeks Holidays)|
|14 Hours Face to Face and 6 Hours Online|
Level2, 17 Macquarie St Parramatta NSW, 2150
|Tuition Fees||AUD 18000||Enrolment Fee||AUD 250||Material fee||AUD 500|
On completion of this qualification
- Candidates may also choose to seek entry into an undergraduate degree such as a Bachelor of Hospitality Management at any Australian Higher Education Provider (subject to the Higher Education Provider’s course entry requirements).
- area manager or operations manager
- café owner or manager
- club secretary or manager
- executive housekeeper
- executive sous chef
- food and beverage manager
- motel owner or manager
rooms division manager.
|BSBDIV501||Manage diversity in the workplace||Core|
|BSBMGT517||Manage operational plan||Core|
|BSBMGT617||Develop and implement a business plan||Core|
|SITXCCS008||Develop and manage quality customer service practices||Core|
|SITXFIN003||Manage finances within a budget||Core|
|SITXFIN004||Prepare and monitor budgets||Core|
|SITXFIN005||Manage physical assets||Core|
|SITXGLC001||Research and comply with regulatory requirements||Core|
|SITXHRM003||Lead and manage people||Core|
|SITXHRM004||Recruit, select and induct staff||Core|
|SITXHRM006||Monitor staff performance||Core|
|SITXMGT001||Monitor work operations||Core|
|SITXMGT002||Establish and conduct business relationships||Core|
|SITXMPR007||Develop and implement marketing strategies||Core|
|SITXWHS004||Establish and maintain a work health and safety system||Core|
|SITHIND001||Use hygienic practices for hospitality service||Elective|
|SITHIND004||Work effectively in hospitality service||Elective|
|BSBRES411||Analyses and present research information||Elective|
|BSBSUS501||Develop workplace policy and procedures for sustainability||Elective|
|BSBFIA401||Prepare financial reports||Elective|
|BSBEBU501||Investigate and design e-business solution||Elective|
|BSBITU306||Design and produce business documents||Elective|
|BSBITU402||Develop and use complex spreadsheets||Elective|
|BSBCMM401||Make a presentation||Elective|
|BSBHRM513||Manage Workforce Planning||Elective|
|BSBINN601||Lead and manage organisational change||Elective|
|BSBMGT605||Provide leadership across the organisation||Elective|
|BSBHRM602||Manage human resources strategic planning||Elective|
|National Register Link|
|*Student material fees do not include the cost of workbook. Student can purchase/ order student work book from SCCM reception if required with additional cost.|