SIT60316 Advanced Diploma of Hospitality Management - Study in Pty Ltd

SIT60316 Advanced Diploma of Hospitality Management

Get In Touch

For a free skill check

Qualification Name: Advanced Diploma of Hospitality Management (Release 1)

Qualification Code: SIT60316

Other Mode: Classroom – Study | Online | RPL | Credit Transfer

Offered By: Affiliated Institutions

This qualification has been designed explicitly for international students who are wishing to fill a senior administration job in the hospitality industry, with specific accentuation on Front of House and Operations. It gives understudies the abilities and knowledge in the zones of Leadership, Management, Finance and engages them to have the option to assume liability for checking and coordinating a workforce.

You can achieve this qualification with the help of Study In Pty Ltd for an excellent experience.

How STUDYIN can help You?

STUDY IN can help you to find the right institution based on your requirements. We can help you to prepare your application for Enrolment – Admission – Credit Transfer – RPL – Upskills/Upgrade

Book an online appointment to discuss further.

Why study the SIT60316 Advanced Diploma of Hospitality Management?

The SIT60316 Advanced Diploma of Hospitality Management program is focused on the real world and relevant contexts that make the student highly skilled and be ready by meeting industry benchmark. Going through the program will give the required skills you can use immediately and encourages you to think diversely.

This SIT60316 has become developed by industry specialists and endorsed by sector bodies and can be sure you have the practical knowledge to ‘hit the ground running’ in modest, medium or big organisations across the industry.

Experience alone is no longer efficient; potential employers are looking for evidence of professional proficiency via a current formal qualification.

  1. 1
    Get your skills recognised

    The Advanced Diploma of Hospitality Management is focused on exceptionally talented senior administrators who consolidate accommodation and administrative expertise, just as sound industry information to facilitate cordiality activities.

    A free administrator, the certified individual is liable for other people, and for a scope of operational choices. The capability makes a scope of profession decisions inside the accommodation part, where one can fill in as a private venture chief or departmental supervisor.

    A portion of the businesses who might be taking a gander at procuring the individual may incorporate bistros, bars, clubs, providing food organizations, inns, lodgings and eateries. The capability offers the chance to rehearse an assortment of abilities, or to represent considerable authority in nourishment and refreshment, gaming, cookery or settlement service.

  2. 2
    What evidence you need ?

    You should give a scope of proof to help your assessor to settle on a choice about your fitness. The sorts of proof you might be approached to give can include:

    • Letter of Employment
    • Current business contracts
    • Recordings or photographs of your work.
    • Proof of abroad capabilities.
    • Transcripts or appraisals from related past capabilities.
    • Apprenticeship papers.
    • Temperature sheets
    • ID
    • Resume
    • Payslips/work contract/ABN if independently employed
    • Programs
    • Statements/solicitations and stock requests
    • Cleaning plans
    • Kitchen station task list
    • OHS prerequisites
    • Strategies and methods
    • Nourishment administration security structures
    • Preperation sheets
    • Plans/menus
    • Meeting minutes
    • Agreements with outsiders
    • Direction/Inductiom reports
  3. 3
    What are the Potential Job Opportunities?

    For a student, it is crucial to know the occupation he/she will eligible once finish a qualification successfully. If you complete this qualification, you will able to work with this role.

    • Bistro administrator
    • Gourmet expert de food
    • Gourmet expert patissier
    • Club administrator
    • Executive housekeeper
    • Feast or capacity director
    • Bar administrator
    • Bistro administrator
    • Gourmet expert de food
    • Gourmet expert patissier
    • Club administrator
    • Official maid
    • Front office administrator
    • Gaming administrator
    • Kitchen administrator
    • Inn administrator
    • Eatery director
    • Sous gourmet expert
    • Unit administrator providing food tasks
  4. 4
    Packaging Rules

    33 units must be completed:

    • 16 core units
    • 17 elective units, consisting of:
    • 1 unit from Group A
    • 1 unit from Group B
    • 9 units from Group C
    • 6 units from Group C, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.

    The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

    Core units 

    BSBDIV501

    Manage diversity in the workplace

    BSBFIM601

    Manage finances

    BSBMGT517

    Manage operational plan

    BSBMGT617

    Develop and implement a business plan

    SITXCCS008

    Develop and manage quality customer service practices

    SITXFIN003

    Manage finances within a budget

    SITXFIN004

    Prepare and monitor budgets

    SITXFIN005

    Manage physical assets

    SITXGLC001

    Research and comply with regulatory requirements

    SITXHRM003

    Lead and manage people

    SITXHRM004

    Recruit, select and induct staff

    SITXHRM006

    Monitor staff performance

    SITXMGT001

    Monitor work operations

    SITXMGT002

    Establish and conduct business relationships

    SITXMPR007

    Develop and implement marketing strategies

    SITXWHS004

    Establish and maintain a work health and safety system

    Elective units 

    Group A 

    SITHIND001

    Use hygienic practices for hospitality service

    SITXFSA001

    Use hygienic practices for food safety

    Group B 

    SITHCCC020

    Work effectively as a cook

    SITHIND004

    Work effectively in hospitality service

    SITHKOP005

    Coordinate cooking operations

    Group C 

    Accommodation Services – Front Office, Housekeeping and Porting 

    CPPCLO2001A

    Maintain hard floor surfaces

    CPPCLO2004A

    Maintain carpeted floors

    CPPCLO2009A

    Clean glass surfaces

    CPPCLO2010A

    Clean ceiling surfaces and fittings

    CPPCLO2017A

    Clean wet areas

    CPPCLO2019A

    Sort and remove waste and recyclable materials

    CPPCLO2035A

    Maintain cleaning storage areas

    CPPCLO3013A

    Clean window coverings

    CPPCLO3016A

    Wash furniture and fittings

    SITHACS001

    Clean premises and equipment

    SITHACS002

    Provide housekeeping services to guests

    SITHACS003

    Prepare rooms for guests

    SITHACS004

    Launder linen and guest clothes

    SITHACS005

    Provide porter services

    SITHACS006

    Provide valet services

    SITHACS007

    Conduct night audit

    SITHACS008

    Provide accommodation reception services

    SITTTSL002

    Access and interpret product information

    SITTTSL005

    Sell tourism products and services

    SITTTSL006

    Prepare quotations

    SITTTSL007

    Process reservations

    SITTTSL010

    Use a computerised reservations or operations system

    Administration 

    BSBADM502

    Manage meetings

    BSBRES401

    Analyse and present research information

    Asian Cookery 

    SITHASC001

    Prepare dishes using basic methods of Asian cookery

    SITHASC002

    Prepare Asian appetisers and snacks

    SITHASC003

    Prepare Asian stocks and soups

    SITHASC004

    Prepare Asian sauces, dips and accompaniments

    SITHASC005

    Prepare Asian salads

    SITHASC006

    Prepare Asian rice and noodles

    SITHASC007

    Prepare curry pastes and powders

    SITHASC008

    Prepare Asian cooked dishes

    SITHASC009

    Prepare Asian desserts

    SITHASC010

    Produce Japanese cooked dishes

    SITHASC011

    Prepare sashimi

    SITHASC012

    Prepare sushi

    SITHASC013

    Prepare Japanese desserts

    SITHASC014

    Prepare dim sum

    SITHASC015

    Prepare Chinese roast meat and poultry dishes

    SITHASC016

    Prepare tandoori dishes

    SITHASC017

    Prepare Indian breads

    SITHASC018

    Prepare Indian sweetmeats

    SITHASC019

    Prepare Indian pickles and chutneys

    Client and Customer Service 

    SITXCCS002

    Provide visitor information

    SITXCCS004

    Provide lost and found services

    SITXCCS005

    Provide club reception services

    Commercial Cookery and Catering 

    SITHCCC001

    Use food preparation equipment

    SITHCCC003

    Prepare and present sandwiches

    SITHCCC004

    Package prepared foodstuffs

    SITHCCC005

    Prepare dishes using basic methods of cookery

    SITHCCC006

    Prepare appetisers and salads

    SITHCCC007

    Prepare stocks, sauces and soups

    SITHCCC008

    Prepare vegetable, fruit, egg and farinaceous dishes

    SITHCCC009

    Produce cook-chill and cook-freeze foods

    SITHCCC010

    Re-thermalise chilled and frozen foods

    SITHCCC012

    Prepare poultry dishes

    SITHCCC013

    Prepare seafood dishes

    SITHCCC014

    Prepare meat dishes

    SITHCCC015

    Produce and serve food for buffets

    SITHCCC016

    Produce pates and terrines

    SITHCCC017

    Handle and serve cheese

    SITHCCC018

    Prepare food to meet special dietary requirements

    SITHCCC019

    Produce cakes, pastries and breads

    SITHCCC020

    Work effectively as a cook

    SITHCCC021

    Prepare specialised food items

    SITHCCC022

    Prepare portion-controlled meat cuts and meat products

    Communication and Teamwork 

    BSBCMM401

    Make a presentation

    SITXCOM004

    Address protocol requirements

    SITXCOM005

    Manage conflict

    Computer Operations and ICT Management 

    BSBITU301

    Create and use databases

    BSBITU302

    Create electronic presentations

    BSBITU306

    Design and produce business documents

    BSBITU402

    Develop and use complex spreadsheets

    Crisis Management 

    SITXCRI002

    Manage a business continuity crisis

    E-Business 

    BSBEBU501

    Investigate and design e-business solutions

    SITXEBS002

    Develop, implement and monitor the use of social media in a business

    Environmental Sustainability 

    BSBSUS501

    Develop workplace policy and procedures for sustainability

    MSS405070A

    Develop and manage sustainable energy practices

    Events 

    SITEEVT005

    Plan in-house events or functions

    SITEEVT008

    Manage event staging components

    SITEEVT010

    Manage on-site event operations

    SITEEVT011

    Research event trends and practice

    SITEEVT013

    Determine event feasibility

    Finance 

    BSBFIA302

    Process payroll

    BSBFIA303

    Process accounts payable and receivable

    BSBFIA304

    Maintain a general ledger

    BSBFIA401

    Prepare financial reports

    BSBFIM502

    Manage payroll

    SITXFIN002

    Interpret financial information

    SITXFIN006

    Manage revenue

    First Aid 

    HLTAID003

    Provide first aid

    Food and Beverage 

    SITHFAB002

    Provide responsible service of alcohol

    SITHFAB003

    Operate a bar

    SITHFAB004

    Prepare and serve non-alcoholic beverages

    SITHFAB005

    Prepare and serve espresso coffee

    SITHFAB006

    Provide room service

    SITHFAB007

    Serve food and beverage

    SITHFAB008

    Operate and monitor cellar systems

    SITHFAB009

    Conduct a product tasting for alcoholic beverages

    SITHFAB010

    Prepare and serve cocktails

    SITHFAB011

    Provide advice on beers, spirits and liqueurs

    SITHFAB012

    Provide advice on Australian wines

    SITHFAB013

    Provide advice on imported wines

    SITHFAB014

    Provide table service of food and beverage

    SITHFAB015

    Provide silver service

    SITHFAB016

    Provide advice on food

    SITHFAB017

    Provide advice on food and beverage matching

    SITHFAB018

    Provide gueridon service

    SITHFAB019

    Plan and monitor espresso coffee service

    SITHFAB020

    Manage the sale or service of wine

    Food Safety 

    SITXFSA001

    Use hygienic practices for food safety

    SITXFSA002

    Participate in safe food handling practices

    SITXFSA003

    Transport and store food

    SITXFSA004

    Develop and implement a food safety program

    Franchising 

    BSBFRA502

    Manage a franchise operation

    Gaming 

    SITHGAM001

    Provide responsible gambling services

    SITHGAM002

    Attend gaming machines

    SITHGAM003

    Operate a TAB outlet

    SITHGAM004

    Conduct Keno game

    SITHGAM005

    Analyse and report on gaming machine data

    SITHGAM006

    Deal Baccarat games

    SITHGAM007

    Conduct Big Wheel games

    SITHGAM008

    Deal Blackjack games

    SITHGAM009

    Deal Poker games

    SITHGAM010

    Deal Pontoon games

    SITHGAM011

    Conduct Rapid Roulette games

    SITHGAM012

    Conduct Roulette games

    SITHGAM013

    Conduct Sic Bo games

    SITHGAM014

    Manage gaming activities

    SITHGAM015

    Attend casino gaming machines

    SITHGAM016

    Deal Caribbean Stud games

    SITHGAM017

    Deal Casino War games

    SITHGAM018

    Deal Mississippi Stud games

    SITHGAM019

    Conduct Rapid Baccarat games

    SITHGAM020

    Conduct Rapid Big Wheel games

    SITHGAM021

    Deal Three Card Poker games

    Human Resource Management 

    BSBHRM604

    Manage employee relations

    SITXHRM002

    Roster staff

    SITXHRM005

    Manage volunteers

    Inventory 

    SITXINV002

    Maintain the quality of perishable items

    SITXINV004

    Control stock

    SITXINV005

    Establish stock purchasing and control systems

    Kitchen Operations 

    SITHKOP003

    Plan and display buffets

    SITHKOP004

    Develop menus for special dietary requirements

    SITHKOP005

    Coordinate cooking operations

    SITHKOP006

    Plan catering for events or functions

    SITHKOP007

    Design and cost menus

    SITHKOP008

    Select catering systems

    Management and Leadership 

    BSBRSK501

    Manage risk

    Marketing and Public Relations 

    BSBMKG401

    Profile the market

    SITXMPR001

    Coordinate production of brochures and marketing materials

    SITXMPR002

    Create a promotional display or stand

    SITXMPR003

    Plan and implement sales activities

    SITXMPR004

    Coordinate marketing activities

    SITXMPR005

    Participate in cooperative online marketing initiatives

    SITXMPR006

    Obtain and manage sponsorship

    Patisserie 

    SITHPAT001

    Produce cakes

    SITHPAT002

    Produce gateaux, torten and cakes

    SITHPAT003

    Produce pastries

    SITHPAT004

    Produce yeast-based bakery products

    SITHPAT005

    Produce petits fours

    SITHPAT006

    Produce desserts

    SITHPAT007

    Prepare and model marzipan

    SITHPAT008

    Produce chocolate confectionery

    SITHPAT009

    Model sugar-based decorations

    SITHPAT010

    Design and produce sweet buffet showpieces

    Planning and Product Development 

    SITTPPD005

    Develop host community awareness of tourism

    SITTPPD007

    Research and analyse tourism data

    SITTPPD008

    Develop tourism products

    SITTPPD009

    Develop environmentally sustainable tourism operations

    SITTPPD010

    Develop culturally appropriate tourism operations

    Security 

    CPPSEC2012A

    Monitor and control individual and crowd behaviour

    CPPSEC3017A

    Plan and conduct evacuation of premises

    CPPSEC3018A

    Provide for the safety of persons at risk

    Work Health and Safety 

    SITXWHS002

    Identify hazards, assess and control safety risks

    Working in Industry 

    SITHIND001

    Use hygienic practices for hospitality service

    SITHIND002

    Source and use information on the hospitality industry

    SITHIND004

    Work effectively in hospitality service

    Qualification Mapping Information

    SIT60313 Advanced Diploma of Hospitality

      Call Back Request

      Is there any question popping up in your mind? Try not to stop for a second to ask us anything. We have all the responses for you! Don't hesitate to get in touch with us whenever. We react to our client's questions as quickly as possible. We give untouched dynamic administrations for you and ensure that all of your interests are tended to convenient. With our six workplaces in Melbourne, Darwin, Tasmania, Dhaka, Malaysia, and Canada, we are accessible at your administration consistently! Get in touch with us now!

      Address

      Level 1, 530 Little Collins Street, Melbourne, Victoria - 3000, Australia

      Phone

      1300 937 775

      E-mail

      info@studyin.com.au