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.
- 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 Power Point)
- Applicants must complete the PAX LLN test
Teaching is conducted in the classroom as well as in the commercial kitchen settings when required to simulate 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.
Pathways from the qualification
After achieving Advance Diploma of Hospitality Management, individuals could progress to 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 senior manager in large organisation or small business owner or manager.
Possible job titles include
- Area manager or operations manager within Hospitality industry
- Cafe owner or manager
- Executive chef
- Executive sous chef
- Food and beverage manager
- Head Chef
To attain the SIT60322 Advanced Diploma of Hospitality Management, 33 units must be completed:
- 14 core units
- 19 elective units consisting of:
| UNIT CODE | UNIT NAME | |||
|---|---|---|---|---|
| Core Units | ||||
| 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 leagal 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 | |||
| Elective Unit(s) | ||||
| SITHCCC023* | Use food preparation equipment | |||
| 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 requirments | |||
| SITHCCC043* | Work Effectively as a cook | |||
| SITXFSA005 | Use hygienic practices for food safety | |||
| SITHPAT016* | Produce desserts | |||
| SITXINV006* | Recieve, store and maintain stock | |||
| SITXFSA008* | Develop and implement a food safety program | |||
| SITXHRM008 | Roster staff | |||
| SITXWHS007 | Implement and monitor work health and safety practices | |||
| BSBTWK501 | Lead diversity and inclusion | |||
* Prerequisite unit requirred
In addition to all the software, equipment and personal protective gear and uniforms (if applicable) you need for your course of study, you are required to have access to the following for the duration of your studies:
- PC or laptop
- Reliable internet connection
- Browser application (e.g. Google Chrome)
- Pair of headphones
- Access to Microsoft Office suite, including MS Word, Excel, PowerPoint
- Access to Adobe Acrobat Reader and Adobe Flash Player.
All students will have access to WIFI at PAX’s campus, however access to computers is limited and on a first-in- first-served basis.