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26 Weeks
Face-to-Face classroom-based learning | Practical Training and Assessment at the HIC Kitchen | Work-Based Training
Campus: Level 3, 251 Adelaide Terrace Perth WA 6000 Australia
January | April | July | October
Tuition Fees: $4,500| Material Fee: $1,000
Area Manager | Operations Manager | Cafe Owner or Manager | Food and Beverage Manager | Motel Owner or Manager
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 course is delivered over a period of 26 weeks.
Students are required to attend 20 hours face-to-face classroom training & assessment per week.
Face-to-Face: Classroom and kitchen-based commercial cookery environment.
Tuition Fee: $4,500
Material Fee: $1,000
Upon successful completion of SIT60322 Advanced Diploma of Hospitality, students can
progress to higher education qualifications in management.
Course content
| SITXCCS016 Develop and manage quality customer service practices |
| SITXFIN009 Manage finances within a budget |
| SITXGLC002 Identify and manage legal risks and comply with law |
| SITXHRM009 Lead and manage people |
| SITXHRM010 Recruit, select and induct staff |
| SITXHRM012 Monitor staff performance |
| SITXMGT004 Monitor work operations |
| SITXMGT005 Establish and conduct business relationships |
| SITXFSA005 Use hygienic practices for food safety |
| SITXFSA006 Participate in safe food handling practices |
| SITXWHS007 Implement and monitor work health and safety practices |
| SITHKOP013* Plan cooking operations |
| SITXCOM010 Manage conflict |
| SITXHRM008 Roster staff |
| SITXCCS015 Enhance customer service experience |
| BSBTWK501 Lead diversity and inclusion |
| BSBFIN601 Manage organisational finances |
| BSBOPS601 Develop and implement business plans |
| SITXFIN011 Manage physical assets |
| SITXMPR014 Develop and implement marketing strategies |
| SITXWHS008 Establish and maintain a work health and safety system |
| SITXFIN010 Prepare and monitor budgets |
| BSBCMM411 Make presentations |
| BSBSUS511 Develop workplace policies and procedures for sustainability |
| BSBOPS502 Manage business operational plans |
| BSBOPS504 Manage business risk |
| BSBTEC301 Design and produce business documents |
| BSBTEC402 Design and produce complex spreadsheets |
| SITXEBS002 Develop, implement and monitor the use of social media in a business |
| BSBMKG431 Assess marketing opportunities |
| BSBSTR601 Manage innovation and continuous improvement |
| BSBWRT411 Write complex documents |
| SITHIND006 Source and use information on the hospitality industry |
This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Completion of this qualification contributes to recognition as a trade cook. This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
