Advanced Diploma of Hospitality
Target Group:
The target group for this qualification are potential new entrants to the industry who require skills in hospitality services areas. This group may include: Local and International students, employees who require skills in hospitality services.
CRICOS Code:
067953G
NTIS Code:
SIT60307
Qualification Name:
Advanced Diploma of Hospitality
Tuition Duration:
1st Year (34 Weeks @ 20 hours per week & 12 Weeks of Work placement @ 30 hours per week ) ----- 2nd Year (36 Weeks @ 20 hours per week)
Total Duration:
104 weeks
Tuition Fees:
1st Year $13,500
2nd Year $9,000
Books & Equipment Fees:
1st Year $542.60 (approx) Books include a set of 7 books + CDs
2nd Year $195.80 (approx) Books include a set of 4 books
Entry Requirements:
To gain entry into any SSBT Hospitality course, students need to demonstrate completion of year 12 or its equivalent with a minimum of intermediate level English or IELTS 5.5.
Mode(s) of Delivery:
Classroom based
Work Placement:
Certificate III in Hospitality (Commercial Cookery) is always recognised as a trade qualification requiring certain skills to be assessed in a real work environment over a period of time. This can be achieved only through having work-based training “in-built” in the qualification. This work-based training is also intended to assess the technical and organisational skills in real job roles over a period of time and to meet industry requirements of a job role under real workplace conditions.
SSBT through its industry consultation developed a Work Placement program to assist students to be placed in real jobs so that the course requirements are met to gain this qualification. SSBT will continue to engage industry to review its work placement strategies and arrangements as part of the continuous improvement.
All students enrolled in SIT30807 – Certificate III in Hospitality (Commercial Cookery) course must undertake work placement (also referred as work-based training).
Work placement must be completed successfully by all students to gain SIT30807 – Certificate III in Hospitality (Commercial Cookery) qualification.
Students are required to undertake 360 hours of work placement after completing 36 weeks of their class room based training. This work is usually paid or unpaid.
Through work placement students are required to complete 60 occasions covering different service periods (breakfast, lunch, dinner and special event), various menu types (table d’hôte, a la carte, buffet, or set/function menu)
Assessment Methods:
Questioning, Case Studies and projects are used to test the required knowledge
Role-plays, Observation of work actives in a in simulated or real life work environment are used to test the required skills
Description:
The aim of the course is to guide students to become competent managers in a hospitality operation. The course outlines the skills both practical and theoretical required to manage an operation. The course provides the students the knowledge to understand and practice OH & S issues that are required in a professional operation, the basic understanding of work behaviour and manners needed to fit into kitchen operations, purchasing systems, financial management, sales and marketing, and budgeting staff management, Human recourse requirements. At the end of the course the Student would have fulfilled the necessary competencies required to gain the Advanced Diploma in Hospitality. NB – The ADH qualification is not a standalone qualification, having Certificate III (Commercial Cookery) embedded in it.
Resources:
Students are required to purchase a uniform kit, a full set of tools and equipment and a set of learner guides.
Accreditation Status:
This course, from the SIT07 Tourism, Hospitality and Events Training Package, is nationally recognised under the Australian Qualifications Framework and SSBT is registered by VETAB to issue this Qualification.
Outcomes:
On successful completion of this course, graduates will be able to effectively perform the roles of food and beverage manager, front office manager, housekeeping manager, sales and marketing manager, restaurant manager.
Pathways:
Upon successful completion of this course students may gain employment as Front Office Manager, Food and Beverage Manger, Restaurant Manager, Small Business Operator or Housekeeping Manager or continue to study in tertiary education.
Location:
Theory - Level 1, 301 George St, Sydney.
Practical - Ultimo Kitchen, C10, 372-428 Wattle Street, Sydney, NSW 2007
Units of Competency:
SITHCCC001A Organise and prepare food
SITHCCC002A Present food
SITHCCC003A Receive and store kitchen supplies
SITHCCC004A Clean and maintain kitchen premises
SITHCCC005A Use basic methods of cookery
SITHCCC006A Prepare appetisers and salads
SITHCCC008A Prepare stocks, sauces and soups
SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes
SITHCCC010A Select, prepare and cook poultry
SITHCCC011A Select, prepare and cook seafood
SITHCCC012A Select, prepare and cook meat
SITHCCC013A Prepare hot and cold desserts
SITHCCC014A Prepare pastries, cakes and yeast goods
SITHCCC016A Develop cost effective menus
SITXFSA001A Implement food safety procedures
SITHCCC029A Prepare foods according to dietary and cultural needs
SITHCCC027A Prepare, cook and serve food for food service
HLTFA301B Apply first aid
SITXCOM001A Work with colleagues and customers
SITXCOM002A Work in a socially diverse environment
SITXCOM003A Deal with conflict situations
SITXHRM001A Coach others in job skills
SITXOHS001A Follow health, safety and security procedures
SITXOHS002A Follow workplace hygiene procedures
SITHCCC028A Prepare, cook and serve food for menus
SITXCCS002A Provide quality customer service
SITXCCS003A Manage quality customer service
SITXFIN003A Interpret financial information
SITXFIN004A Manage finances within a budget
SITXFIN005A Prepare and monitor budgets
SITXFIN007A Manage physical assets
SITXFIN008A Manage financial operations
SITXGLC001A Develop and update legal knowledge required for business compliance
SITXHRM002A Recruit, select and induct staff
SITXHRM003A Roster staff
SITXHRM005A Lead and manage people
SITXHRM006A Monitor staff performance
SITXHRM007A Manage workplace diversity
SITXINV001A Receive and store stock
SITXINV002A Control and order stock
SITXMGT001A Monitor work operations
SITXMGT002A Develop and implement operational plans
SITXMGT004A Develop and implement a business plan
SITXMGT006A Establish and conduct business relationships
SITXMPR005A Develop and manage marketing strategies
SITXOHS004A Implement and monitor workplace health, safety and security practices
SITXOHS005A Establish and maintain an OHS system
SITHCCC002A Present food
SITHCCC003A Receive and store kitchen supplies
SITHCCC004A Clean and maintain kitchen premises
SITHCCC005A Use basic methods of cookery
SITHCCC006A Prepare appetisers and salads
SITHCCC008A Prepare stocks, sauces and soups
SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes
SITHCCC010A Select, prepare and cook poultry
SITHCCC011A Select, prepare and cook seafood
SITHCCC012A Select, prepare and cook meat
SITHCCC013A Prepare hot and cold desserts
SITHCCC014A Prepare pastries, cakes and yeast goods
SITHCCC016A Develop cost effective menus
SITXFSA001A Implement food safety procedures
SITHCCC029A Prepare foods according to dietary and cultural needs
SITHCCC027A Prepare, cook and serve food for food service
HLTFA301B Apply first aid
SITXCOM001A Work with colleagues and customers
SITXCOM002A Work in a socially diverse environment
SITXCOM003A Deal with conflict situations
SITXHRM001A Coach others in job skills
SITXOHS001A Follow health, safety and security procedures
SITXOHS002A Follow workplace hygiene procedures
SITHCCC028A Prepare, cook and serve food for menus
SITXCCS002A Provide quality customer service
SITXCCS003A Manage quality customer service
SITXFIN003A Interpret financial information
SITXFIN004A Manage finances within a budget
SITXFIN005A Prepare and monitor budgets
SITXFIN007A Manage physical assets
SITXFIN008A Manage financial operations
SITXGLC001A Develop and update legal knowledge required for business compliance
SITXHRM002A Recruit, select and induct staff
SITXHRM003A Roster staff
SITXHRM005A Lead and manage people
SITXHRM006A Monitor staff performance
SITXHRM007A Manage workplace diversity
SITXINV001A Receive and store stock
SITXINV002A Control and order stock
SITXMGT001A Monitor work operations
SITXMGT002A Develop and implement operational plans
SITXMGT004A Develop and implement a business plan
SITXMGT006A Establish and conduct business relationships
SITXMPR005A Develop and manage marketing strategies
SITXOHS004A Implement and monitor workplace health, safety and security practices
SITXOHS005A Establish and maintain an OHS system
