Advanced Diploma of Hospitality Management

Advanced Diploma of Hospitality Management

CRICOS Course Code : 099287F

SIT60316 Advanced Diploma of Hospitality Management

Qualification Packaging Rules

Based on information available from www.training.gov.au the following packaging rules apply for completion of this qualification:

 

Total Number of Units 33
Number of Core Units 16
Number of Elective Units 17
Link to Packaging Rules http://training.gov.au/Training/Details/SIT60316
Other notes (imported units, levels of units, etc.) Elective units chosen by the RTO are relevant to the work environment and the qualification, maintain the integrity of the AQF alignment and contribute to a valid, industry-supported vocational outcome.

This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

Code Title Core/Elective
BSBSUS201 Participate in environmentally sustainable work practices Core
BSBWOR203 Work effectively with others Core
SITHCCC001 Use food preparation equipment Core
SITHCCC005 Prepare dishes using basic methods of cookery Core
SITHCCC006 Prepare appetisers and salads Core
SITHCCC007 Prepare stocks, sauces and soup Core
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes Core
SITHCCC012 Prepare poultry dishes Core
SITHCCC013 Prepare seafood dishes Core
SITHCCC014 Prepare meat dishes Core
SITHCCC018 Prepare food to meet special dietary requirements Core
SITHCCC019 Produce cakes, pastries and breads Core
SITHCCC020 Work effectively as a cook Core
Duration & Amount of Training

ABCI has structured the course for the SIT60316 Advanced Diploma of Hospitality Management to be conducted over a period of 92 (ninety – two) weeks*, students attending classes for 20 hours per week, totalling 1,840 hours

The scheduled ‘hours’ include face-to-face classroom delivery, practical sessions in the ABCI commercial kitchen, any workplace learning, and all assessments. These ‘hours’ represent a suitable and appropriate amount of training for the target cohort.

Total Fees for International students: $21000 (need to discuss about fees)

Holiday breaks: 10weeks

Note: 92 teaching weeks + 10 holidays break together 102 weeks.

Delivery Addresses

Adelaide Address: Level 1, 142 North terrace, Adelaide, South Australia, 5000

Adelaide Mobile: 08 8311 1394

Melbourne Address: Suite 416 & 417,Level 4,343 Little Collins Street, Melbourne 3000

Melbourne Mobile: 03 8672 7403

 

Mode of Delivery: Face to face

The environment where the qualification will be delivered includes:Institutional delivery

Pathways

Study Pathways

Students may enter SIT60316 Advanced Diploma of Hospitality Management without a lower-level qualification. After achieving the SIT60316 Advanced Diploma of Hospitality Management, graduates could progress to the higher study in Hospitality ManagementBased on the ABCI course structure the following are possible qualifications pathways:

SIT30816 Certificate III in Commercial Cookery

SIT40516 Certificate IV in Commercial Cookery

SIT50416 – Diploma of Hospitality Management

SIT60316 Advanced Diploma of Hospitality Management

Note: This RTO may not offer all qualifications listed above in possible pathways

Employment Pathways

This 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 titles include:

  • cafe owner or manager
  • executive chef
  • executive sous-chef
  • head chef

Admission & Entry

Age Requirements:

All students must be aged 18 years or over at the time of applying for admission to ABCI (all students).

Academic and LLN Requirements:

To gain entry into this course, prospective students must:

  • display competence at or above Level 4 in the Australian Core Skills Framework (ACSF), or
  • attain IELTS 5.5, or provide evidence of an equivalent exam result recognised by the Department of Home Affairs (DHA), or
  • hold an International Baccalaureate Diploma Programmed (IB) diploma, where the main language of instruction was English, or
  • attained a qualification at level IV or above in the Australian Qualifications Framework, or

All students will undertake a ABCI’s Language, Literacy and Numeracy assessments to confirm LLN levels, and identify any students who may require support.

Whilst ACSF Level 3 is regarded as the minimum required for individuals to meet the complex demands of everyday life and work in the emerging knowledge-based economy*, ABCI requires that students intending to undertake the SIT60316 Advanced Diploma of Hospitality Management, to have demonstrated LLN skills at ACSF Level 4. *(p.5, Australian Bureau of Statistics 4228.0 – Adult Literacy and Life Skills Survey, Summary Results, Australia, 2006).

Work based training requirement:

Students must agree, and be able, to undertake, and agree to completing, work-based training and assessment requirements. The following Units require students to undertake training and assessment in a real commercial hospitality workplace.

SITHCCC020 Work effectively as a cook (60 service periods)

SITHKOP005 Coordinate cooking operations (15 service periods).

A total of 300 hours (75 service periods at 4 hours per service period) will be completed as WBT.

Whilst students with a disability, or other learning challenge, are not precluded from enrolling in the course, ABCI will assessed whether the student has the capacity to safely undertake and complete training.

Students will be placed by RTO into a workplace, or the student may find their own work placement. Where the student finds their own workplace, approval must be sought from ABCI before commencing training. The host employer will need to enter into an agreement with ABCI and the student.

Learning Support:

A range of student support strategies will be provided where required. These strategies include, but are not limited to:

  • Study support and study skills programs;
  • Language, literacy and numeracy (LLN) programs, or referrals to these programs;
  • Tutorial services or referrals to these services;
  • Flexible scheduling and delivery of training and assessment;
  • Counselling services or referrals to these services;
  • Information and communications technology (ICT) support.

A Unique Student Identifier (USI):

In addition, students will need to provide ABCI with their Unique Student Identifier number. A Unique Student Identifier (USI) is a reference number made up of numbers and letters, unique to each student. This USI allows them to link their previous and future VET qualifications into a single authenticated transcript, through the National Vocational Education and Training Data Collection, and prevents them from losing their record. This lets them see all their training results, from all their previous providers. A USI Number will stay with the student for life, and must be recorded with any nationally recognised VET course they undertake.

Computer literacy requirements

All learners enrolling in to this program must have basic computer skills. Students will need skills in MS Word and PowerPoint presentations.

 

National Recognition & RPL

ABCI recognises all AQF qualifications issued by another RTO. Credit Transfer (CT) is granted on presentation of certified copies of qualifications. ABCI also provides credit based on successful completion of a Recognition of Prior Learning (RPL) assessment. RPL assessment:

  • is offered at the time of enrolment, conducted in a timely manner that may lead to an adjustment of student’s timetable and reduce the course duration
  • will be conducted fair, valid, reliable and flexible manner, ensuring that there is no conflict of interest and that in all cases an unbiased assessment is made will be based on evidence that is current, authentic, reliable, valid and sufficient.

Employability Skills Summary / Foundation Skills

https://training.gov.au/Training/Details/SIT50416