|SIT60316||Advanced Diploma of Hospitality Management – Culinary|
|Delivery Mode||Varied: Face to Face Classroom; Computer generated supervised learning; Work based|
|Course Duration||Up to 9 months (student must already have completed an appropriate certificate IV prior to commencing this qualification)|
|Contact Hours||600 hours|
|Work Based Training||Minimum 140 hours|
|Qualification Level||Advanced Diploma|
|Cost||$7500.00 Tuition + $200.00 Materials fee (These fees are subject to change without notice. Please contact ANIBT marketing staff for the latest fees.)|
The hospitality industry provides a vast array of career opportunities across a broad range of sectors.
This qualification provides the skills and knowledge for an individual to be competent as a senior manager in any hospitality functional area. This individual would analyse, design and execute judgments using wide-ranging technical, creative, conceptual or managerial competencies.
Their knowledge base may be specialised or broad and they are often accountable for group outcomes. The qualification is not suitable for an Australian apprenticeship pathway.
Having this qualification will allow you to perform roles including senior manager in a large hospitality enterprise or owning or managing a small hospitality enterprise. The types of positions available also include:
- Food and Beverage Manager
- Area Manager
- Operations Manager
- Rooms Division Manager
- Executive Housekeeper
- Secretary or Manager
- Executive Chef
- Cafe Owner or Manager
- Motel Owner or Manager
Typically, work would be undertaken in various hospitality enterprises:
- Coffee shops
The SIT60316 Advanced Diploma of Hospitality qualification is made up of 33 units of competency from the SIT Tourism, Travel and Hospitality Training Package. The units ANIBT have selected to deliver and for students to complete to be eligible for this qualification are:
|Unit Code||Unit Name|
|BSBDIV501||Manage diversity in the workplace|
|BSBMGT517||Manage operational plan|
|BSBMGT617||Develop and implement a business plan|
|SITXCCS008||Develop and manage quality customer service practices|
|SITXFIN003||Manage finances within a budget|
|SITXFIN004||Prepare and monitor budgets|
|SITXFIN005||Manage physical assets|
|SITXGLC001||Research and comply with regulatory requirements|
|SITXHRM003||Lead and manage people|
|SITXHRM004||Recruit, select and induct staff|
|SITXHRM006||Monitor staff performance|
|SITXMGT001||Monitor work operations|
|SITXMGT002||Establish and conduct business relationships|
|SITXMPR007||Develop and implement marketing strategies|
|SITXWHS004||Establish and maintain a work health and safety system|
|ELECTIVES||The electives for this qualification are taken from the students certificate III or IV in Commercial Cookery or Patisserie|
Elective Units - Choice of 17 elective units
Credit Transfers will be allocated to students who have completed or will be completing a patisserie or commercial cookery qualification (as a packaged course).
Subject to agreement with ANIBT – that said:
If a learner has completed a Certificate III or IV in Commercial Cookery or Patisserie they will receive Credit Transfer for all relevant units as their elective units.*
*See course guides for Certificate III and IV for Commercial Cookery and Patisserie
This unit describes the skills and knowledge required to manage diversity in the workplace. It covers implementing the organisation’s diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace.
It applies to individuals who direct the work of others in teams of variable sizes. They may work with staff from different cultures, races, religions, generations, or other forms of difference in any industry context.
This unit describes the skills and knowledge required to undertake budgeting, financial forecasting and reporting and to allocate and manage resources to achieve the required outputs for the business unit. It includes contributing to financial bids and estimates, allocating funds, managing budgets and reporting on financial activity.
This unit describes the skills and knowledge required to develop and monitor implementation of the operational plan to provide efficient and effective workplace practices within the organisation’s productivity and profitability plans.
Management at a strategic level requires systems and procedures to be developed and implemented to facilitate the organisation’s operational plan.
This unit describes the skills and knowledge required to run a business operation and covers the steps required to develop and implement a business plan.
This unit describes the performance outcomes, skills and knowledge required to develop, monitor and adjust customer service practices. It requires the ability to consult with colleagues and customers, develop policies and procedures for quality service provision, and manage the delivery of customer service.
This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations.
The skills and knowledge for budget development are covered in SITXFIN004 Prepare and monitor budget
This unit describes the performance outcomes, skills and knowledge required to analyse financial and other business information to prepare and monitor budgets. It requires the ability to draft and negotiate budgets, identify deviations, and manage the delivery of successful budgetary performance.
The unit applies to all tourism, travel, hospitality and event sectors. The budget may be for an entire organisation, for a department or for a particular project or activity.
This unit describes the performance outcomes, skills and knowledge required to manage the physical assets of an organisation. It requires the ability to establish systems and practices for asset monitoring, maintenance and acquisition.
This unit describes the performance outcomes, skills and knowledge required to comply with laws and licensing requirements for specific business operations. It requires the ability to access and interpret regulatory information, determine scope of compliance, and develop, implement and continuously review and update policies and practices for business compliance.
The unit applies to regulatory requirements for day-to-day business operations in all tourism, travel, hospitality and event sectors and to special requirements for one-off events.
This unit describes the performance outcomes, skills and knowledge required to lead and manage people including in teams and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership.
This unit describes the performance outcomes, skills and knowledge required to coordinate the recruitment, selection and induction of new staff members within the framework of existing human resource policies and procedures. It requires the ability to identify recruitment needs, develop selection criteria, process and evaluate applications, select people according to their attitude, aptitude and fit to the position and coordinate induction programs.
This unit describes the performance outcomes, skills and knowledge required to monitor staff performance within the framework of established performance management systems. It requires the ability to monitor the day-to-day effectiveness of staff and conduct structured performance appraisals and formal counselling sessions.
This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems.
This unit describes the performance outcomes, skills and knowledge required to establish and manage positive business relationships. It requires the ability to use high-level communication and relationship building skills to conduct formal negotiations and make commercially significant business-to-business agreements.
The unit applies to all industry sectors, and to individuals who take responsibility for making decisions about purchasing or marketing activities. They also oversee the maintenance of contracts or agreements. This could include senior operational personnel, sales and marketing personnel, managers or owner-operators of small businesses. Agreements may relate to corporate accounts, service contracts, agency agreements, venue contracts, rate negotiations, preferred product agreements, supply agreements and marketing agreements.
This unit describes the performance outcomes, skills and knowledge required to analyse internal and external business environments, and develop and evaluate marketing strategies and plans for products and services.
The unit applies to all industry sectors, and to individuals in senior marketing or management roles. This may include those whose primary role is marketing related, or those for whom marketing is a part of a broader job responsibility.
Marketing strategies could be developed for a new or existing product or service, a small or medium-sized business organisation, a destination or a specific project, such as an event.
This unit describes the performance outcomes, skills and knowledge required to develop, implement and sustain effective, professional and contemporary work health and safety (WHS) management practices. It requires the ability to establish and review systems, policies and procedures designed to ensure a safe workplace.
The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.
It applies to those senior managers who operate with significant autonomy and are responsible for making a range of strategic management decisions.
This unit incorporates the requirement, under state and territory WHS legislation, for businesses to take a systematic approach to managing the safety of their workers and others in the workplace.
The elective units for this stream come form the students certificate III or IV in Commercial Cookery or Patisserie qualification.
See the relevant Course Guide.
ANIBT may change the elective units based on industry, student needs and trainer availability.
A wide variety of assessments methods will be employed to assess student competence in each unit. These include but are not limited to:
- Practical demonstration and observation
- Review questions and answers
- Group assignments
- Individual projects / portfolios
- Case studies
- Role plays
There are no pre-requisites for entry into this qualification. However, it is highly recommended that students are currently in a workplace or have access to a workplace for this course.
For International Students
Please check with the Australian Department of Home Affairs (DHA) regarding international students enrolling into any online only based qualifications.
The Australian government publishes rules for English language proficiency for international students applying for entry to vocational training. You should establish your country’s assessment level by reading the DHA rules at www.homeaffairs.gov.au. Be aware that the rules are subject to change from time to time.
Generally, to demonstrate English language proficiency for doing a Certificate or Diploma course, an international student needs one of the following test scores:
English Language proficiency level
Listening & Reading 4.0
No band less than 5
Listening & Reading 5.0
No band less than 5.5
Listening: 12 Reading: 13
ANIBT also accepts completion of a recognised equivalent English preparation course from an accredited ELICOS provider. Admission may be approved if the language of instruction in the student’s home country is English or if English has been the language spoken in the student’s home.
Overseas students who do not provide a satisfactory score from an English test recognised by DHA will be interviewed to ascertain their language, literacy and numeracy (LLN) skills.
All students must complete a Language, Literacy and Numeracy test at ANIBT as part of the registration process.
If necessary, the student will need to complete an English language course at ANIBT before being admitted to a vocational training Certificate or Diploma course.
Note: ANIBT may establish student’s English language proficiency appropriateness’ level if:
- The student has completed 1-year study which is taught in English
- The student has successfully completed ELICOS course and the level is equivalent to IELTS 5.5
- The student passes ANCE English assessment test, under supervision by ANIBT or ANIBT representative
agents (does not apply to offshore direct-application).
Upon successful completion of this course, you will receive a nationally recognised qualification SIT60316 Advanced Diploma of Hospitality Management issued by the Australian National Institute of Business and Technology Pty Ltd (ANIBT).
The Australian National Institute of Business and Technology Pty Ltd is a Registered Training Organisation (Provider number: 21368) registered with the Australian Skills Quality Authority (ASQA).
ANIBT’s programs allow participants to undertake their studies in a variety of flexible ways including:
- Work based training – Completed as part of students certificate III or IV in Commercial Cookery or Patisserie
- Computer generated supervised learning – NOTE – maximum 30% per term which equals 6 hours per week.
January Term 1 intake
April Term 2 intake
July Term 3 intake
October Term 4 intake
Please contact ANIBT to discuss your specific study and qualification requirements and how we can tailor a program to suit your specific requirements.
After successful completion of your Advanced Diploma, you will have many other study options available to you. These may include other Advanced Diploma level qualifications as well as more advanced study within the Higher Education sector.
Please see here for more information on available Pathways through the college.
Recognition of Prior Learning (RPL)
Students may be able to shorten the length of their chosen course by taking into account previous training, employment experience or other life skills that directly relate to the competencies the Unit of competency is assessing.
Please contact ANIBT directly on +61 3 9620 2922 to discuss your previous experience and we will be able to guide you through the RPL process.
Credit Transfer (CT)
Students may be able to shorten the length of their chosen course by taking into account previous studies.
ANIBT recognises AQTF registered organisations for credit transfers.
Please contact ANIBT directly on +61 3 9620 2922 to discuss your previous experience and we will be able to guide you through the RPL process.
It is expected that all students will have access to their own personal computer and the internet. This is essential for regular research and also on-line based assessment work throughout the course.