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SIT60307 Advanced Diploma of Hospitality

CRICOS Course Code: NSW 067392C, VIC 067999E, SA 067230K, QLD 067894C

This course provides participants with the skills and knowledge required to work as qualified chefs and managers in commercial kitchens. This course focuses on operational, financial and people management, helping students to develop a rewarding career as cooks or chefs within the commercial kitchen environment.

VET FEE-HELP is available for eligible local students.

Duration

60 weeks (CRICOS Duration 78 weeks)

Locations

Adelaide, Brisbane, Melbourne and Sydney

Work Based Training

Students who have not completed work based training as part of a Certificate III or Certificate IV qualification from the SIT07 Training Package will be required to complete an additional 200 hours of work based training. This work based training is provided as part of the course and will be conducted off campus with our industry partners in the same state as your course.

Course Structure

Stage 1
Unit Code Unit of Competency
SITHCCC003A Receive and store kitchen supplies
SITHFAB009A Provide responsible service of alcohol
SITHIND001A Develop and update hospitality industry knowledge
SITXCOM001A Work with colleagues and customers
SITXCOM002A Work in a socially diverse environment
SITXCOM003A Deal with conflict situations
SITXHRM001A Coach others in job skills
SITXINV001A Receive and store stock
SITXOHS001A Follow health, safety and security procedures
SITXOHS002A Follow workplace hygiene procedures
SITXFSA001A Implement food safety procedures
SITXCCS002A Provide quality customer service
 

Stage 2
Unit Code Unit of Competency
SITXFIN003A Interpret financial information
SITXFIN004A Manage finances within a budget
SITXHRM005A Lead and manage people
SITXINV002A Control and order stock
SITXMGT001A Monitor work operations
SITXOHS004A Implement and monitor workplace health, safety and security practices
 

Stage 3
Unit Code Unit of Competency
SITHIND003A Provide and coordinate hospitality service
Work Placement
 

# Please note students articulating from SIT30807 and SIT40407 are not required to gain competence in SITHIND003A. However they have the opportunity to broaden their skills set, by completing SITHIND003A.

 

Stage 4
Unit Code Unit of Competency
SIRXQUA001A Develop innovative ideas at work
SIRXQUA002A Lead a team to foster innovation
SIRXSLS001A Sell products and services
SIRXSLS002A Advise on products and services
SITXHRM007A Manage workplace diversity
SITXMGT003A Manage projects
SITXMPR003A Plan and implement sales activities
SITXMPR004A Coordinate marketing activities
SITXOHS005A Establish and maintain an OHS system
 

Stage 5
Unit Code Unit of Competency
SITXADM002A Source and present information
SITXADM003A Write business documents
SITXADM004A Plan and manage meetings
SITXCCS003A Manage quality customer service
SITXFIN005A Prepare and monitor budgets
SITXGLC001A Develop and update legal knowledge required for business compliance
SITXHRM002A Recruit, select and induct staff
SITXHRM003A Roster staff
SITXHRM006A Monitor staff performance
SITXMGT002A Develop and implement operational plans
SITXMGT006A Establish and conduct business relationships
 

Stage 6
Unit CodeUnit of Competency
SITXCOM005A Make presentations
SITXFIN007A Manage physical assets
SITXFIN008A Manage financial operations
SITXMGT004A Develop and implement a business plan
SITXMGT005A Manage business risk
SITXMPR001A Coordinate the production of brochures and marketing materials
SITXMPR005A Develop and manage marketing strategies
SITXMPR002A Create a promotional display or stand
 

Please note: Animal products are used in the delivery of this course.

Mode of Study

This course is delivered in a classroom and if applicable in practical based environment with practical requirements simulated to reflect the real work situation. The delivery of training will include a mixture of classroom theory, practical delivery, group discussions, and individual research.

Delivery Methods

This course includes a variety of delivery methods:

  • Demonstrations
  • Classroom Instructions
  • Practical Activity in a Commercial Workplace
  • Group Work
  • Practical Tasks
  • Projects or Case Studies
  • Guest speakers
  • One-to-one mentoring
  • Debates
  • Work based research tasks
  • Workshops
  • Computer based tasks

The Next Step

This course provides an excellent gateway into Carrick Higher Education Bachelor of Business (Hospitality and Tourism Management) degree.

Resources and Prescribed Text

  • Futura Australia training materials
  • Pearson Education Australia text books

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