Advanced Diploma of Hospitality Management | Welcome to Blue Bay College

SIT60322 – Advanced Diploma of Hospitality Management

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 qualification allows for multi-skilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Entry Requirements

International Student

Must have completed Year 12 or equivalent
IELTS Overall 5.5 or equivalent / TOEFL IBT 46 / PTE Academic 42 / CAE 162 / OET B or equivalent or CERT IV level in Australian Qualification.
Must complete an LLN Assessment – diagnostic process to identify if prospective student required LLN Support
There are no pre-requisites for this qualification.

Fees

Please ask our friendly staff about course fees.

Intake

Start of each term. Please contact Admission Officer for information.

Learning and Assessment Strategy

Assessments are conducted during and on completion of training for each unit to determine if the learner is competent. The assessments are conducted using knowledge and skills assessments. Assessment methods may include: Assignment, Questioning (Oral/Written), Case Study, Third Party Report, In Class Activities, Observations, Role Play and RPL.

Credit Transfer/Recognition of Prior Learning (RPL)

Blue Bay College recognises qualifications issued by other RTOs. Blue Bay College will accept and mutually recognise the qualifications and Statements of Attainment awarded by any other registered training organisation unless precluded by licensing requirements. We can also grant you Credit Transfer for subjects or units you have completed where equivalence can be established between the unit in your course, and the subject or unit you have completed.

Career Prospect

After completion of the qualification, a person could obtain employment opportunities in various roles within the hospitality industry as a:

banquet or function manager,
bar manager,
café manager,
chef de cuisine,
chef pâtissier,
club manager,
executive housekeeper,
front office manager,
gaming manager,
kitchen manager,
motel manager,
restaurant manager,
sous chef, or
unit manager catering operations.

employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

UNITS OF COMPETENCY
Total number of units = 33 (14 core units plus 19 elective modules)
Unit Code	Title	Core / Elective
BSBFIN601	Manage organisational finances	Core
BSBOPS601	Develop and implement business plans	Core
SITXCCS016	Develop and manage quality customer service practices	Core
SITXFIN009	Manage finances within a budget	Core
SITXFIN010	Prepare and monitor budgets	Core
SITXFIN011	Manage physical assets	Core
SITXGLC002	Identify and manage legal risks and comply with law	Core
SITXHRM009	Lead and manage people	Core
SITXHRM010	Recruit, select and induct staff	Core
SITXHRM012	Monitor staff performance	Core
SITXMGT004	Monitor work operations	Core
SITXMGT005	Establish and conduct business relationships	Core
SITXMPR014	Develop and implement marketing strategies	Core
SITXWHS008	Establish and maintain a work health and safety system	Core
SITXFSA005	Use hygienic practices for food safety	Elective
SITXFSA006	Participate in safe food handling practices	Elective
SITXFSA008	Develop and implement a food safety program	Elective
SITXINV006*	Receive, store and maintain stock	Elective
HLTAID011	Provide First Aid	Elective
SITHCCC023*	Use food preparation equipment	Elective
SITHCCC027*	Prepare dishes using basic methods of cookery	Elective
SITHCCC028*	Prepare appetisers and salads	Elective
SITHCCC029*	Prepare stocks, sauces and soups	Elective
SITHCCC030*	Prepare vegetable, fruit, eggs and farinaceous dishes	Elective
SITHCCC031*	Prepare vegetarian and vegan dishes	Elective
SITHCCC035*	Prepare poultry dishes	Elective
SITHCCC036*	Prepare meat dishes	Elective
SITHCCC037*	Prepare seafood dishes	Elective
SITHCCC041*	Produce cakes, pastries and breads	Elective
SITHKOP010	Plan and cost recipes	Elective
SITHCCC042*	Prepare food to meet special dietary requirements	Elective
SITHCCC043*	Work effectively as a cook	Elective
SITHKOP012*	Develop recipes for special dietary requirements	Elective