CRICOS COURSE Code: 112479G
General: 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.
SIT60322 Advanced Diploma of Hospitality course provides the skills and knowledge for an individual to be competent in the Senior management level as a Manager, Executive Chef, Food, Beverage manager in any hospitality area.
Entry Requirement: While there are no entry requirements defined in the training package, the VCE requires the following criteria to be met.
- Applicants must be minimum 18 years of age at the time of commencement
- Successful completion of Australian Equivalent Year 12 qualification
- IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent
- Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
- Applicants should have basic computer and MS Office skills (Word, Excel and PowerPoint)
- Applicants must complete the VCEA LLN test
Pathways from the qualification: After achieving SIT60322 Advanced Diploma of Hospitality Management, individuals could progress to Bachelor of Hospitality Management or higher education qualifications in management.
Employment pathways from the Qualification: This qualification provides a pathway to work in any sector of the hospitality industry as a departmental or small business manager.
Job Roles may include: Executive Chef/Operations Manager/Executive Sous Chef/Restaurant Manager
Job Outlook: Please refer to the Australian Government Job Outlook site for job prospects for each of the occupations listed above.
Training and Assessment Method: Training is conducted in the classroom as well as in the commercial kitchen settings when required to simulate a real work environment. The delivery will include face to face teaching, lectures, discussions, research, learning activities, group work and supervised practical sessions.
Assessments comprise of written assignments and project works, case studies and practical demonstration.
Delivery Method: Face to Face Classroom delivery and practical sessions.
Delivery Location: Level 3, Suite 2 & 3, 190 Queen Street, Melbourne, VIC 3000
VCEA Kitchen: 11-17 Jeffcott Street West Melbourne VIC 3003
| Course Structure To attain the SIT60322 Advanced Diploma of Hospitality Management, 33 units must be completed: 14 core units 19 elective units |
| Unit Code | Title |
| SITXFSA005 | Use hygienic practices for food safety |
| SITHCCC023 | Use food preparation equipment |
| SITXFSA006 | Participate in safe food handling practices |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces, and soups |
| SITHCCC030 | Prepare vegetable, fruit, egg, and farinaceous dishes |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC037 | Prepare Seafood Dishes |
| SITHCCC036 | Prepare Meat Dishes |
| SITHCCC042 | Prepare Food to meet special dietary requirements |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITXINV006 | Receive, store and Maintain stock |
| SITXCCC40 | Prepare and Serve Cheese |
| SITXMGT004 | Monitor work operations |
| SITHKOP013 | Plan cooking operations |
| SITXFSA008 | Develop and implement a food safety program |
| SITXHRM008 | Roster staff |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXHRM009 | Lead and manage people |
| SITXCCS015 | Enhance customer service experiences |
| SITXFIN010 | Prepare and monitor budgets |
| SITXMGT005 | Establish and conduct business relationships |
| SITXCCS016 | Develop and manage quality customer service practices |
| SITXGLC002 | Identify and manage legal risks and comply with law |
| SITXHRM010 | Recruit, select and induct staff |
| SITXHRM012 | Monitor Staff Performance |
| BSBFIN601 | Manage Organisational finances |
| BSBOPS601 | Develop and implement a Business Plan |
| SITXFIN011 | Manage Physical assets |
| SITXMPR014 | Develop and Implement marketing strategies |
| SITXWHS008 | Establish and maintain a work health and safety system |
Course Duration: 104 weeks full time including holidays and orientation Internal Pathway: Student who has finished or will finish SIT50422 Diploma of Hospitality Management at VCEA will have to study only 30 weeks to complete this qualification including holidays Enrolment fee: $450 (non-refundable) Materials fee: $2500 Chef Uniform and Knife kit Charges: $400 Tuition fee: $22,000