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.
This qualification is nationally recognised under the Australian Qualifications Framework (AQF)
Overseas / International students will be:
Learners with experience in the relevant industry or education can apply for Recognition of Prior Learning (RPL) and Credit Transfer. Please refer to 'RECOGNITION OF PRIOR LEARNING AND CREDIT TRANSFER' section or contact Yarra College Australia(YCA).
Qualification Package Entry Requirements
There are no specific entry requirements are for this course.
YCA has the following admission requirements:
Note: Candidates should be able to handle and cook dairy products and non-vegetarian food items including pork and may involve alcohol. Students are also required to complete a minimum of 48 food service periods, at least 4 hours each, in a commercial kitchen / hospitality management simulated environment to meet the requirements of SIT60322 - Advanced Diploma of Hospitality Management
ACSF level 4 is required in reading, writing, learning, numeracy and oral communication.
Overseas / International students will be:
Learners with experience in the relevant industry or education can apply for Recognition of Prior Learning (RPL) and Credit Transfer. Please refer to 'RECOGNITION OF PRIOR LEARNING AND CREDIT TRANSFER' section or contact Yarra College Australia(YCA).
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Training Pathway
After successfully completing and achieving SIT60322 - Advanced Diploma of Hospitality Management, individuals could progress to the higher level relevant AQF VET or Higher education qualification/s.
This qualification enables the student to seek employment in the following job roles:
Learners who complete a course are reminded at the time of completion, of further opportunities, unless a learning barrier has been identified that would hinder their progression to a higher qualification level
The program for international students takes place in a classroom environment with access to a commercial kitchen / hospitality management simulated environment. Practical learning and assessment take place in a commercial setting via a commercial kitchen / hospitality management environment. The commercial Cooking/Hospitality facilities are equipped with all the required equipment. Each unit is delivered in a combination of face-to-face theory and demonstration sessions in the classroom and supported by practical group development and individual activities within the commercial kitchen / hospitality management environment.
The participants in each program group will be provided with detailed learning materials to support the activities. These materials will include learning, assessment and other reference material relevant to the unit of competency being delivered.
This course is offered full time over 104 weeks (including holidays) on a full-time basis for 20 hours per week. Students need to gain competency in 33 units (14 core units and 19 elective units) to successfully complete this course.
The underlying principle of Nationally Recognised Training is that a learner does not have to repeat training and assessment that has already been undertaken.
YCA has a Recognition of Prior Learning (RPL) and Credit Transfer Policies and Procedures and can be found at YCA's website, which outlines in detail a process to be followed for granting recognition and credit transfer. This is supported through the RPL guidelines for this qualification which focus specifically on all units.
Learners are encouraged to apply for RPL prior to or immediately after formal enrolment but prior to the facilitated delivery of units to ensure that they do not miss any training opportunities offered should they be unsuccessful in the RPL process.
Credit Transfer relates to the recognition of learning achieved through formal education and training, and involves assessing a previously completed course or units to see if it provides equivalent learning or competency outcomes to those required within the current course of study. Learners must provide transcripts of results and/or statements of attainment for credit transfer to be assessed.
Where a learner is successful in the RPL or Credit Transfer (CT) application, the units to be undertaken and course duration will be adjusted accordingly.
Where RPL is granted, learners do not have to participate in further training and assessment for skills and knowledge that they already possess.
Where a learner is successful in the RPL or Credit Transfer (CT) application, the units to be undertaken and course duration will be adjusted accordingly.
Where RPL is granted, learners do not have to participate in further training and assessment for skills and knowledge that they already possess.
Note: Students will be provided the option of Easy Monthly Instalments. Students are advised contact the Institute in relation to the updated and recent fees for the course. Course fee is subject to change.
For International Students, Students will participate in a total of 2800 hours of training, learning and assessment activities.This is broken up into 1600 hours of classroom and kitchen based practical training. In addition, students will be required to complete 10 hours of self-study each week which may involve reading their learner guides, class materials, discussing their work with their trainer/assessor and/or other students and completing assessment tasks that are not done in class / kitchen such as projects.
As per packaging rules, 33 units must be completed. These include 14 core units and 19 elective units
Please contact YCA for the intake dates at info@yarracollege.vic.edu.au .
Each unit is delivered and assessed as a standalone unit. Assessment comprises written assignments, activities and practical application projects. Students are required to attend training and assessment activities as scheduled.
Assessment is structured throughout the course. If students are unable to achieve competency, additional support is provided through mentoring and access to re-assessment as outlined in our policies and procedures.
Assessment requires achievement across all tasks to demonstrate competence and may include:
Students are required to complete a minimum of 48 food service periods, at least 4 hour each, in a commercial kitchen under simulated Work-Based Training (WBT) to meet the course requirements.
The commercial kitchen / hospitality facilities are equipped with all the required equipment in accordance with the training package(https://training.gov.au/Training/ Details /SIT60322). Students will be provided with access to the following resources required to complete the qualification successfully upon enrolment:
Upon successful completion of this course, student will receive a nationally recognised SIT60322 - Advanced Diploma of Hospitality Management. Students who do not complete all units may be eligible for a Statement of Attainment for partial completion of the SIT60322 - Advanced Diploma of Hospitality Management.
The training delivery locations are:
| Unit Code | Unit Name |
|---|---|
| BSBFIN601 | Manage organisational finances |
| BSBOPS601 | Develop and implement business plans |
| SITXCCS016 | Develop and manage quality customer service practices |
| SITXFIN009 | Manage finances within a budget |
| SITXFIN010 | Prepare and monitor budgets |
| SITXFIN011 | Manage physical assets |
| 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 |
| SITXMPR014 | Develop and implement marketing strategies |
| SITXWHS008 | Establish and maintain a work health and safety system |
| Unit Code | Unit Name |
|---|---|
| SITXFSA005 | Use hygienic practices for food safety |
| SITHCCC043 | Work effectively as a cook |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC036 | Prepare meat dishes |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHCCC040 | Prepare and serve cheese |
| SITXFSA008 | Develop and implement a food safety program |
| SITHCCC023 | Use food preparation equipment |
| SITXFSA006 | Participate in safe food handling practices |
| SITHPAT016 | Produce desserts |
| SITXHRM008 | Roster staff |
| SITXCOM010 | Manage conflict |