Qualification:
Students successfully completing the course will receive the Nationally Recognised qualification; SIT60322 Advanced Diploma of Hospitality Management.
This advanced qualification is tailored for seasoned professionals in hospitality management, equipping them with a diverse skill set in both operational excellence and strategic leadership. Graduates are adept at orchestrating complex hospitality operations, leveraging extensive industry knowledge and managerial acumen to drive business success.
Designed to offer versatility, this qualification opens doors across various sectors within the hospitality industry. Graduates find opportunities in leading restaurants, luxurious hotels, bustling cafes, dynamic pubs, and beyond. The curriculum encourages specialization in areas such as accommodation services, culinary arts, food and beverage management, and gaming, fostering expertise tailored to industry demands.
The Diploma of Hospitality Management trains senior managers in advanced hospitality skills and specialized managerial expertise, enabling them to autonomously oversee diverse hospitality operations and make strategic business decisions crucial to industry success.
Graduates of this qualification are equipped to pursue careers across various sectors within the hospitality industry, including:
Applicants are required to have successfully completed year 12 or secondary studies in applicant’s home country equivalent to Australian senior secondary school examination.
Completion of Year 12 or its equivalent Appropriate as a stepping stone for students advancing from SIT50416. International students: IELTS score of 5.5 with at least 5.0 in each band, or comparable TOEFL iBt 46, TOEFL PBT 527, or PTE 42 Minimum age of 18 at course commencement Additionally, applicants are expected to have industry experience or enter through pathways.
English Language Requirements for International students:
International students applying for this course either off-shore or on-shore will require:
Students may refer to IELTS Equivalent Policy for further information. Results older than two (2) years are not acceptable.
*English Language Test Providers | Minimum Test Score | Minimum Test Score were combined with at least 10 weeks ELICOS | Minimum test score was combined with at least 20 weeks ELICOS |
International English Language Testing System | 6.0 | 5.5 | 5.0 |
TOEFL internet-based test (Only accepted if test is taken on or before 25 July 2023) | 64 | 46 | 35 |
Cambridge English Advanced (Certificate in Advanced English) | 169 | 162 | 154 |
PTE-A | 50 | 42 | 36 |
Occupational English Test | B for each test component | B for each test component | B for each test component |
Language, Literacy, and Numeracy Skills:
To attain Advanced Diploma of Hospitality Management, you will need to complete;
Total number of units = 33
Core Units: 14
Elective Units: 19
| Unit Code | Unit Name | Core/Elective |
|---|---|---|
| SITXFSA005 | Use hygienic practices for food safety | Elective |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Elective |
| SITHCCC041 | Produce cakes, pastries and breads | Elective |
| SITHCCC028 | Prepare appetisers and salads | Elective |
| SITHCCC035 | Prepare poultry dishes | Elective |
| SITHCCC023 | Use food preparation equipment | Elective |
| SITHCCC029 | Prepare stocks, sauces and soups | Elective |
| SITHCCC032 | Produce cook-chill and cook-freeze foods | Elective |
| SITHCCC031 | Prepare vegetarian and vegan dishes | Elective |
| SITHCCC036 | Prepare meat dishes | Elective |
| SITHCCC037 | Prepare seafood dishes | Elective |
| SITHCCC042 | Prepare food to meet special dietary requirements | Elective |
| SITHPAT016 | Produce desserts | Elective |
| SITXFSA006 | Participate in safe food handling practices | Elective |
| SITXFIN009 | Manage finances within a budget | Core |
| SITHKOP014 | Plan catering for events or functions | Elective |
| SITXCOM010 | Manage conflict | Elective |
| SITXHRM008 | Roster staff | Elective |
| SITXHRM009 | Lead and manage people | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
| SITXFIN010 | Prepare and monitor budgets | Core |
| SITHCCC043 | Work effectively as a cook | Elective |
| SITXCCS016 | Develop and manage quality customer service practices | Core |
| SITXGLC002 | Identify and manage legal risks and comply with law | Core |
| SITXMGT005 | Establish and conduct business relationships | Core |
| BSBFIN601 | Manage organisational finances | Core |
| BSBOPS601 | Develop and implement business plans | Core |
| SITXFIN011 | Manage physical assets | Core |
| SITXHRM010 | Recruit, select and induct staff | Core |
| SITXHRM012 | Monitor staff performance | Core |
| SITXMPR014 | Develop and implement marketing strategies | Core |
| SITXWHS008 | Establish and maintain a work health and safety system | Core |
104 weeks (including 19 weeks holiday break)
Instruction will be provided through full-time, in-person training sessions, encompassing both theoretical and practical components at CBM’s dedicated facilities. All training, including classroom-based learning and practical skill development, will take place at Unit 14, 65 Mark Street, North Melbourne, Victoria 3051.
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