This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialized 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 specialization in accommodation services, cookery, food and beverage and gaming.
Possible job titles include:
If a student is not able to meet the minimum entry requirements but considers that they have the skills and experience to succeed in the course, they may apply to ANGAD Australian Institute of Technology for special consideration for entry.
Compulsory Work based training – It is a requirement of gaining this qualification that the students complete a work placement at an approved hospitality enterprise(s). The institute has an agreement with a range of approved hospitality enterprises for work placement. Participants will be advised of the assessment requirements at the beginning of each unit. Assessment will usually commence in the session following delivery.
SIT60316 – Advanced Diploma of Hospitality Management (Release 1)
Participants need to complete 33 units of competency in total following the guidelines as outlined in the Business Services Training
|Unit Code||Unit Name|
|SITXFSA001||Use Hygienic practices for food safety|
|SITHCCC005||Prepare dishes using basic methods of cookery|
|SITHCCC007||Prepare stocks, sauces and soups|
|SITHCCC001||Use food preparation equipment|
|SITXFSA002||Participate in safe food handling practices|
|SITXFIN003||Manage finances within a budget|
|SITHCCC003||Prepare and present sandwiches|
|SITHCCC008||Prepare vegetable, fruit, egg and farinaceous dishes|
|SITHCCC013||Prepare seafood dishes|
|SITHCCC014||Prepare meat dishes|
|SITHCCC012||Prepare poultry dishes|
|SITHCCC006||Prepare appetisers and salads|
|SITXMGT002||Establish and conduct business relationships|
|SITXFIN004||Prepare and monitor budgets|
|SITHCCC019||Produce cakes, pastries and breads|
|SITHCCC018||Prepare food to meet special dietary requirements|
|SITXHRM003||Lead and manage people|
|BSBDIV501||Manage diversity in the workplace|
|SITXMGT001||Monitor work operations|
|SITXFIN005||Manage Physical Assets|
|SITXCCS008||Develop and manage quality customer service practices|
|SITXHRM004||Recruit, select and induct staff|
|BSBMGT617||Develop and implement a business plan|
|BSBMGT517||Manage operational plan|
|SITXMPR007||Develop and implement marketing strategies|
|SITXHRM006||Monitor staff performance|
|SITHIND002||Source and use information on the hospitality industry|
|SITXGLC001||Research and comply with regulatory requirements|
|SITXWHS004||Establish and maintain work health and safety system|
|SITHCCC020||Work effectively as a cook|
Students may be granted RPL (Recognition of Prior Learning) or Credit Transfer if they are able to demonstrate that they have achieved the level of skills and knowledge equivalent to the unit they seek credit for through work experience, through life experiences or similar study at another institution. Students can apply for credit transfer or RPL at the time of enrolment. Applicants applying for RPL/CT should submit the RPL/CT application along with their original supporting documents to Student Administration. Where RPL is being applied, the student must submit all relevant evidence of work experience and where learning has occurred. A Credit Transfer application must be accompanied by Nationally Recognized Certificates or Statement of Attainments indicating the units successfully completed including unit codes and titles and dates of completion. Credit Transfer may also include credit transfer based on formal learning that is outside the AQF.