SIT60322 Advanced Diploma of Hospitality Management
CRICOS Code: 119000A
Qualification Status: Current
AQF Level: 6
Course Outline
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.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.
Units of Competency
This qualification includes 33 units of competency:
- 14 core units
- 19 elective units
| Core Units | BSBFIN601 Manage organisational finances | |
| BSBOPS601 Develop and implement business plans | ||
| SITXFIN010 Prepare and monitor budgets | ||
| SITXFIN011 Manage physical assets | ||
| SITXGLC002 Identify and manage legal risks and comply with law | ||
| SITXHRM009 Lead and manage people | ||
| SITXHRM012 Monitor staff performance | ||
| SITXMGT004 Monitor work operations | ||
| SITXMPR014 Develop and implement marketing strategies | ||
| SITXWHS008 Establish and maintain a work health and safety system | ||
| SITXCCS016 Develop and manage quality customer service practices | ||
| SITXFIN009 Manage finances within a budget | ||
| SITXHRM010 Recruit, select and induct staff | ||
| SITXMGT005 Establish and conduct business relationships | ||
| Elective Units | SITXFSA005 Use hygienic practices for food safety | |
| SITHCCC023 Use food preparation equipment | ||
| SITHCCC027 Prepare dishes using basic methods of cookery | ||
| SITHCCC028 Prepare appetisers and salads | ||
| SITHCCC029 Prepare stocks, sauces and soups | ||
| SITHCCC026 Package prepared foodstuffs | ||
| SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes | ||
| SITHCCC031 Prepare vegetarian and vegan dishes | ||
| SITHCCC035 Prepare poultry dishes | ||
| SITHCCC036 Prepare meat dishes | ||
| SITHCCC037 Prepare seafood dishes | ||
| SITHCCC038 Produce and serve food for buffets | ||
| SITHCCC040 Prepare and serve cheese | ||
| SITHCCC041 Produce cakes, pastries and breads | ||
| SITHCCC043 Work effectively as a cook | ||
| SITXFIN008 Interpret financial information | ||
| SITHCCC042 Prepare food to meet special dietary requirements | ||
| SITHCCC044 Prepare specialised food items | ||
| SITXWHS007 Implement and monitor work health and safety practices | ||
Course Duration
This course will be delivered face-to-face for 20 hours per week over 104 weeks, including term breaks. In term 5, students will need to complete work placement of 192 hours as part of their course.
Intake Dates
Multiple intakes every year. Please contact admin team for more information.
Pre-requisites
There are no pre-requisites for this course.
Entry Requirements
- English Language Requirement: an English language proficiency level of one of the following:
- IELTS band score of 6.0 or equivalent, or
- For students from assessment Level 1 countries – Mercury Institute of Victoria English Placement Test
- Academic Requirement: minimum secondary studies in your home country equivalent to an Australian Year 11
- Age Requirement: students must be a minimum age of 18 years or above at the time of course commencement
- Pre-Training Review: all learners will undertake an initial skills assessment to determine suitability for the course and student needs. The review aims to identify their training needs through questions on previous education or training, the relevance of the course and relevant experience. Determination of course suitability and additional support (if any) will be made by a qualified assessor
- Language Literacy and Numeracy (LLN): all students will be required to complete an LLN assessment prior to the commencement of the course. MIV uses LLN robot platform for the assessment. All reports, training supplements and recommendations are generated by the LLN Robot system after comparing the learner’s ACSF spiky profile to the profile of this course
- Hardware/Software requirements: for students to work on assessments, tasks and self-study all learners are expected to have access to a laptop or computer with operating system and office application like Microsoft word at their own cost. Where needed, MIV will provide access to computer labs at MIV campus
Delivery Approach
Advanced Diploma of Hospitality Management is delivered face-to-face.
Method of Assessment
- classes or tutorials, on-line tasks, and forums
- learning activities
- structured workplace experience
- workshop activities
- structured prescribed reading
- prescribed follow-up activities.
Employment Pathways
Job roles and titles vary across different industry sectors. Possible career outcomes relevant to this qualification include:
- Manager/Owner/Chef (Small Restaurant or Cafe)
- Executive Chef/Manager/General Manager/Food and Beverage Manager (Large Hotel)
Tuition and Application Fees
Tuition fees: 15,500 AUD
Application fee: 250 AUD (non-refundable)
Material fee: 1,200 AUD
Payment Schedule:
- Study period 1 (Deposit to be paid prior to being issued CoE): 2,050 AUD tuition fees, 250 AUD Application fee and 1,200 AUD Material fee
- Study period 2: 2,050 AUD tuition fees
- Study period 3: 2,050 AUD tuition fees
- Study period 4: 2,050 AUD tuition fees
- Study period 5: 2,050 AUD tuition fees
- Study period 6: 2,050 AUD tuition fees
- Study period 7: 2,050 AUD tuition fees
- Study period 8: 1,150 AUD tuition fees
(*Deposit for course may vary, please refer to Letter of Offer)
RPL and Credit Transfer
Mercury Institute of Victoria will offer Recognition of Prior Learning (RPL) and Credit Transfer to all students at the time of enrolment. RPL enables students who have not undertaken the unit or equivalent, but have the required knowledge and skills, to demonstrate competency for the unit in an assessment only pathway. An RPL kit is available for candidates wishing to apply for RPL and information sessions are available to support the candidates in their application.
Further Information
To apply for this course or for further information please call Mercury Institute of Victoria on 03 9654 0101 or email admissions@mercury.edu.au.
