This qualification reflects the role of individuals operating at a senior level who use substantial industry knowledge and wide-ranging, specialised managerial skills. They operate independently, take responsibility for others and make a range of strategic business decisions.
SIT60316 Advanced Diploma of Hospitality Management
SIT60316 Advanced Diploma of Hospitality Management
CRICOS Course Code: 091113D
On successful completion of this course the students would be awarded the SIT60316 Advanced Diploma of Hospitality Management which is a nationally recognised qualification. This could help students gain entry into career paths or further education in the field of Hospitality.
This program is delivered on fulltime basis in mixed mode which includes classroom environment for the theory component and practical component of the course is delivered in both the Imperial Training Kitchen and through Work-based Training.
For each unit, candidates are provided with a Learner Resource, which includes materials used in the training sessions including practice activities, theory reviews and case study assessments.
Work Based Training (WBT) has been implemented at Imperial as part of SIT60316 Advanced Diploma of Hospitality Management for the delivery of SITHCCC020 Work effectively as a cook and SITHKOP005 Coordinate cooking operations. A total of 240 hours will be completed in WBT. WBT is guaranteed by the college.
WBT is aimed at giving students a varied experience in a real live situation, under normal commercial pressures.
Assessment processes cover a broad range of skills and knowledge needed to demonstrate competency and will integrate knowledge and skills with their practical application. All Assessments of units of competence will be conducted according to the assessment guidelines and competency standards of the official Training Package for this qualification.
Students will be required to perform in a range of areas including and not limited to: Short Answer Test, Case Study, Presentation, Practical Demonstration, Computer based activities and Written Examinations etc.
This course will be delivered over a 126 week period of full time study (including course delivery, assessment, public holidays and break).
There are no entry requirements for this qualification.
Eligibility Requirements – International Students
For international students Imperial has a requirement that all students must be over 18 years of age at the commencement of course. In relation to this qualification it would be quite unexpected for any student local or international to be under 18 years of age.
All international students should be able to meet the English requirements as required under the assessment level and country of passport of the student by Department of Home Affairs. Further information available on www.homeaffairs.gov.au
Imperial accepts the scores from International English Language Test Score (IELTS), PTE Academic English or the Test of English as a Foreign Language (TOEFL) as below:
|IELTS (Academic Module)||TOEFL (Internet based)||PTE Academic English
|Overall band score of 5.5||46||42|
Applicants whose English results falls below above score will need to enrol in an English Language Intensive Course for Overseas Students (ELICOS). Arrangements will be made for the student to complete the ELICOS course with one of approved ELICOS provider at the student’s expense.
Fee – International Students
|Tuition Fee:||$20,000 (subject to change without notice)|
|Overseas student Health cover (OSHC)/year (These prices are determined by the Insurance Provider and may be subject to change)|
|Resources||$1500 (Including commercial cookery tool kit, uniform and course material)|
|Total Course Fee||$21,750 (excluding OSHC)|
Note: As per ESOS Act, a Student can pay full fees of the above course before the start of the course, if they wish to do so, but they are not required to pay more than 50 percent up front course fee. We can also provide a more flexible payment plan to students to suit their individual circumstances
Eligibility Requirements - Domestic Students
It would be expected that they have
- Achieved a pass result in level 3/4 VCE English or VCE ESL or equivalent.
Fee – Domestic full fee paying students
Tuition Fee: $20,000 (subject to change without notice)
Admission Fee: $250
Total Course Fee: $21,750
We confirm that there will no additional cost(s) in undertaking this course
For domestic full fee paying students, Imperial will accept payment of no more than $1000 from each individual student prior to the commencement of the course. Following course commencement, Imperial may require payment of additional fees in advance from the student but only such that at any given time, the total amount required to be paid which is attributable to tuition or other services yet to be delivered to the student does not exceed $1,500.
Skill Recognition/Credit Transfers
Students may apply for Recognition of Prior Learning (RPL) by providing evidence that they have the required skills and knowledge in the specific areas of competency through work /industry experience and/or completed eligible assessments in an equivalent or higher qualification.
Appropriate credit transfer may be granted to eligible students against each unit of competency on evidence to successful completion of the same unit in an equivalent or higher nationally endorsed qualification.
Students with credit transfers will finish the course in a shorter duration and are advised to consult appropriate authorities/bodies for applicable criteria if they are planning further study.
Pathways into the qualification
After achieving SIT30816 Certificate III in Commercial Cookery, SIT40516 Certificate IV in Commercial Cookery and/or SIT50416 Diploma of Hospitality Management, individuals could progress to SIT60316 Advanced Diploma of Hospitality Management. Credits will be given to students who has successfully completed SIT30816 Certificate III in commercial cookery, SIT40516 Certificate IV in Commercial Cookery and/or SIT50416 Diploma of Hospitality Management.
Pathways from the qualification
After achieving SIT60316 Advanced Diploma of Hospitality Management, individuals could progress to higher education qualifications in management.
SIT60316 Advanced Diploma of Hospitality Management qualification provides a pathway to work in any sector of the hospitality industry as a senior manager in large organisation or small business owner or manager.
Possible job title includes:
- area manager or operations manager
- cafe owner or manager
- club secretary or manager
- executive chef
- executive housekeeper
- executive sous chef
- food and beverage manager
- head chef
- motel owner or manager
- rooms division manager.
Units of Competence
In order to attain this qualification students are required to complete 33 units of competency consisting of sixteen (16) core units and seventeen (17) elective units.
Students may apply for exemption for any unit in which they can successfully demonstrate competency. Please refer details under Skill Recognition/Credit Transfers.
|SITXFIN003||Manage finances within a budget|
|SITXMGT001||Monitor work operations|
|SITXHRM003||Lead and manage people|
|BSBDIV501||Manage diversity in the workplace|
|BSBMGT517||Manage operational plan|
|SITXCCS008||Develop and manage quality customer service practices|
|SITXGLC001||Research and comply with regulatory requirements|
|SITXMGT002||Establish and conduct business relationships|
|SITXFIN004||Prepare and monitor budgets|
|SITXWHS004||Establish and maintain a work health and safety system|
|BSBMGT617||Develop and implement a business plan|
|SITXFIN005||Manage physical assets|
|SITXHRM004||Recruit, select and induct staff|
|SITXHRM006||Monitor staff performance|
|SITXMPR007||Develop and implement marketing strategies|
|SITXFSA001||Use hygienic practices for food safety|
|SITXFSA002||Participate in safe food handling practices|
|SITHCCC005||Prepare dishes using basic methods of cookery*|
|SITHCCC006||Prepare appetisers and salads*|
|SITHCCC007||Prepare stocks, sauces and soups*|
|SITHCCC008||Prepare vegetable, fruit, eggs and farinaceous dishes*|
|SITHCCC012||Prepare poultry dishes*|
|SITHCCC014||Prepare meat dishes*|
|SITHCCC013||Prepare seafood dishes*|
|SITHCCC018||Prepare food to meet special dietary requirements*|
|SITHCCC019||Produce cakes, pastries and breads*|
|SITHCCC020||Work effectively as a cook*|
|SITXWHS003||Implement and monitor work health and safety practices|
|SITHKOP005||Coordinate cooking operations*|
|SITXCCS007||Enhance customer service experiences|
|*Prerequisite is SITXFSA001||Use hygienic practices for food safety|