Qualification details

SIT60313 - Advanced Diploma of Hospitality (Release 1)

Summary

Releases:
ReleaseStatusRelease date
1 1 (this release)Current 11/Oct/2013

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Supersedes and is equivalent to SIT60307 - Advanced Diploma of HospitalityThe SIT07 Tourism, Hospitality and Events Training Package and its component qualifications and units of competency were superseded by the release of the replacement SIT12 Tourism, Travel and Hospitality Training Package Version 1 on 18 January 2013. 17/Jan/2013
Supersedes and is equivalent to SIT60312 - Advanced Diploma of HospitalityIntent of the qualification remains unchanged. SITHIND101 Use hygienic practices for hospitality service added to Group A Elective group. SITXFSA101 Use hygienic practices for food safety moved to Group A Elective group. Core units reduced from 17 to 16 units. Elective units increased from 16 to 17 units. 10/Oct/2013
Is superseded by and equivalent to SIT60316 - Advanced Diploma of Hospitality Management• Equivalent. 02/Mar/2016

Training packages that include this qualification

Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnEssential
BSBADM502B - Manage meetingsManage meetings Elective
BSBCMM401A - Make a presentationMake a presentation Elective
BSBCRT301A - Develop and extend critical and creative thinking skillsDevelop and extend critical and creative thinking skills Elective
BSBCRT501A - Originate and develop conceptsOriginate and develop concepts Elective
BSBDIV501A - Manage diversity in the workplaceManage diversity in the workplace Core
BSBFIA301A - Maintain financial recordsMaintain financial records Elective
BSBFIA302A - Process payrollProcess payroll Elective
BSBFIA303A - Process accounts payable and receivableProcess accounts payable and receivable Elective
BSBFIA304A - Maintain a general ledgerMaintain a general ledger Elective
BSBFIA401A - Prepare financial reportsPrepare financial reports Elective
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 141900 Other Accommodation And Hospitality Managers 
ASCO (occupation type) Identifier 3329 Other Hospitality And Accommodation Managers 
ASCED Qualification/Course Field of Education Identifier 0803 Business And Management 
Qualification/Course Level of Education Identifier 411 Advanced Diploma 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 141900 Other Accommodation And Hospitality Managers 05/Mar/2014 
ASCO (occupation type) Identifier 3329 Other Hospitality And Accommodation Managers 05/Mar/2014 
ASCED Qualification/Course Field of Education Identifier 0803 Business And Management 05/Mar/2014 
Qualification/Course Level of Education Identifier 411 Advanced Diploma 11/Oct/2013 
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Modification History

The version details of this endorsed qualification are in the table below. The latest information is at the top.

Version 

Comments 

1.0

Replaces and is equivalent to SIT60312 Advanced Diploma of Hospitality.

Intent of the qualification remains unchanged.

SITHIND101 Use hygienic practices for hospitality service added to Group A Elective group.

SITXFSA101 Use hygienic practices for food safety moved to Group A Elective group.

Core units reduced from 17 to 16 units. Elective units increased from 16 to 17 units.

Description

This qualification reflects the role of individuals operating at a senior level who use substantial industry knowledge and wide-ranging, specialised managerial skills. They operate independently, take responsibility for others and make a range of strategic business decisions.

This qualification is suitable for an Australian Apprenticeship pathway.

Job roles 

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
  • cafe owner or manager
  • club secretary or manager
  • executive chef
  • executive housekeeper
  • executive sous chef
  • food and beverage manager
  • head chef
  • motel owner or manager
  • rooms division manager.

Pathways Information

Pathways into the qualification 

It is strongly recommended that individuals undertake lower level qualifications, or gain industry experience prior to entering SIT60313 Advanced Diploma of Hospitality. However this is not mandatory.

Pathways from the qualification 

After achieving SIT60313 Advanced Diploma of Hospitality, individuals could progress to higher education qualifications in management.

Licensing/Regulatory Information

No licensing, legislative, regulatory or certification requirements apply to this qualification at the time of endorsement.

Entry Requirements

There are no entry requirements for this qualification.

Employability Skills Summary

Employability Skill 

Industry/enterprise requirements for this qualification include: 

Communication

Consulting with personnel at all levels about operational and service issues, workplace practices, policies and procedures; communicating strategic business goals to supervisors and managers; discussing supply options and negotiating purchases with suppliers; writing comprehensive yet easily accessible plans, policies, procedures and reports.

Initiative and enterprise

Researching and critically analysing current and emerging hospitality industry practices, market and product trends; generating and testing ideas for new or improved products and services; initiating the development of new products and services; engaging and persuading personnel at all levels to generate innovative ideas for new or improved products and service delivery.

Learning

Developing and maintaining knowledge required to strategically manage the business, proactively maintaining and updating knowledge of hospitality industry practices, trends, products, services and suppliers; seeking hospitality industry professional development opportunities for self and others; developing training strategies for the organisation.

Planning and organising

Developing overall business plans for sustainable and profitable operation; developing new products, forecasting and managing resource requirements; developing and evaluating strategic plans, policies, procedures and business practices for legal compliance and effective delivery of hospitality products and services; developing and leading continuous improvement processes for operational and service efficiency.

Problem-solving

Developing and implementing a range of strategies to address business management problems; analysing systematic operational or service failures, working with supervisors and managers to develop practical solutions and developing continuous improvement processes for operational and service efficiency; analysing and evaluating the effectiveness of strategic solutions to business management problems.

Self-management

Having a comprehensive knowledge of the objectives and content of laws that specifically relate to the hospitality industry and developing business compliance practices; operating with significant autonomy, reviewing and reflecting on own work performance; taking responsibility for the strategic management of hospitality business practices across a range of activities including business planning, asset management, finances, marketing, human resources, customer service and workplace health and safety.

Teamwork

Fostering workplace diversity; establishing work team goals and teamwork strategies; developing training strategies for effective teamwork throughout the business; involving personnel at all levels in the planning of business practices, policies and procedures; motivating and leading management teams.

Technology

Selecting and using technologies used in the hospitality industry to support strategic management functions; researching new and emerging technologies required to manage the operational, sales and service activities of the hospitality business; developing skill development strategies required for implementing new business technologies.

Packaging Rules

33 units must be completed:

  • 16 core units
  • 17 elective units, consisting of:
  • 1 unit from Group A
  • 1 unit from Group B
  • 9 units from Group C
  • 6 units from Group C, elsewhere in SIT12 Training Package, or any other current Training Package or accredited course

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

Core units 

BSBDIV501A Manage diversity in the workplace

BSBFIM601A Manage finances

BSBMGT515A Manage operational plan

BSBMGT617A Develop and implement a business plan

SITXCCS501 Manage quality customer service

SITXFIN402 Manage finances within a budget

SITXFIN501 Prepare and monitor budgets

SITXFIN601 Manage physical assets

SITXGLC501 Research and comply with regulatory requirements

SITXHRM402 Lead and manage people

SITXHRM501 Recruit, select and induct staff

SITXHRM503 Monitor staff performance

SITXMGT401 Monitor work operations

SITXMGT501 Establish and conduct business relationships

SITXMPR502 Develop and implement marketing strategies

SITXWHS601 Establish and maintain a work health and safety system

Elective units 

Group A 

SITHIND101 Use hygienic practices for hospitality service

SITXFSA101 Use hygienic practices for food safety

Group B 

SITHCCC309 Work effectively as a cook *

SITHIND301 Work effectively in hospitality service

SITHKOP403 Coordinate cooking operations *

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Group C 

Accommodation Services 

CPPCLO2001A Maintain hard floor surfaces

CPPCLO2004A Maintain carpeted floors

CPPCLO2009A Clean glass surfaces

CPPCLO2010A Clean ceiling surfaces and fittings

CPPCLO2017A Clean wet areas

CPPCLO2019A Sort and remove waste and recyclable materials

CPPCLO2035A Maintain cleaning storage areas

CPPCLO3013A Clean window coverings

CPPCLO3016A Wash furniture and fittings

SITHACS101 Clean premises and equipment

SITHACS201 Provide housekeeping services to guests

SITHACS202 Prepare rooms for guests

SITHACS203 Launder linen and guest clothes

SITHACS204 Provide porter services

SITHACS301 Provide valet service

SITHACS302 Conduct night audit

SITHACS303 Provide accommodation reception services

Administration 

BSBADM502B Manage meetings

BSBRES401A Analyse and present research information

BSBWRT401A Write complex documents

SITXADM501 Prepare and present proposals

Asian Cookery 

SITHASC201 Produce dishes using basic methods of Asian cookery *

SITHASC202 Produce Asian appetisers and snacks *

SITHASC203 Produce Asian stocks and soups *

SITHASC204 Produce Asian sauces, dips and accompaniments *

SITHASC205 Produce Asian salads *

SITHASC206 Produce Asian rice and noodles *

SITHASC207 Produce curry pastes and powders *

SITHASC301 Produce Asian cooked dishes *

SITHASC302 Produce Asian desserts *

SITHASC303 Produce Japanese cooked dishes *

SITHASC304 Produce sashimi *

SITHASC305 Produce sushi *

SITHASC306 Produce Japanese desserts *

SITHASC307 Produce dim sum *

SITHASC308 Produce Chinese roast meat and poultry dishes *

SITHASC309 Produce tandoori dishes *

SITHASC310 Produce Indian breads *

SITHASC311 Produce Indian sweetmeats *

SITHASC312 Produce Indian pickles and chutneys *

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Client and Customer Service 

SITXCCS301 Provide lost and found services

SITXCCS302 Provide club reception services

Commercial Cookery and Catering 

SITHCCC103 Prepare sandwiches *

SITHCCC104 Package prepared foodstuffs *

SITHCCC201 Produce dishes using basic methods of cookery *

SITHCCC202 Produce appetisers and salads *

SITHCCC203 Produce stocks, sauces and soups *

SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes *

SITHCCC205 Produce cook-chill and cook freeze foods *

SITHCCC206 Rethermalise chilled and frozen foods *

SITHCCC301 Produce poultry dishes *

SITHCCC302 Produce seafood dishes *

SITHCCC303 Produce meat dishes *

SITHCCC304 Produce and serve food for buffets *

SITHCCC305 Produce pates and terrines *

SITHCCC306 Handle and serve cheese *

SITHCCC307 Prepare food to meet special dietary requirements *

SITHCCC308 Produce cakes, pastries and breads *

SITHCCC309 Work effectively as a cook *

SITHCCC401 Produce specialised food items *

SITHCCC402 Prepare portion-controlled meat cuts *

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Communication and Teamwork 

BSBCMM401A Make a presentation

SITXCOM301 Address protocol requirements

SITXCOM401 Manage conflict

Computer Operations and ICT Management 

BSBITA401A Design databases

BSBITU201A Produce simple word processed documents

BSBITU203A Communicate electronically

BSBITU301A Create and use databases

BSBITU302B Create electronic presentations

BSBITU306A Design and produce business documents

BSBITU309A Produce desktop published documents

BSBITU402A Develop and use complex spreadsheets

BSBWOR204A Use business technology

Crisis Management 

SITXCRI601 Manage a business continuity crisis

Environmental Sustainability 

BSBSUS501A Develop workplace policy and procedures for sustainability

MSS405070A Develop and manage sustainable energy practices

Events 

SITXEVT401 Plan in-house events or functions

SITXEVT503 Manage event staging components

SITXEVT505 Manage on-site event operations

SITXEVT601 Research event trends and practice

SITXEVT603 Determine event feasibility

Finance 

BSBFIA301A Maintain financial records

BSBFIA302A Process payroll

BSBFIA303A Process accounts payable and receivable

BSBFIA304A Maintain a general ledger

BSBFIA401A Prepare financial reports

BSBFIM502A Manage payroll

SITXFIN401 Interpret financial information

SITXFIN602 Manage revenue

First Aid 

HLTAID003 Provide first aid

HLTAID005 Provide first aid in remote situations

Food and Beverage 

SITHFAB201 Provide responsible service of alcohol

SITHFAB202 Operate a bar *^

SITHFAB203 Prepare and serve non-alcoholic beverages *

SITHFAB204 Prepare and serve espresso coffee *

SITHFAB205 Provide room service *

SITHFAB301 Operate and monitor cellar systems

SITHFAB302 Conduct a product tasting for alcoholic beverages ^

SITHFAB303 Prepare and serve cocktails *^

SITHFAB304 Provide advice on beers, spirits and liqueurs ^

SITHFAB305 Provide advice on Australian wines ^

SITHFAB306 Provide advice on imported wines ^

SITHFAB307 Provide table service of food and beverage *^

SITHFAB308 Provide silver service *

SITHFAB309 Provide advice on food

SITHFAB310 Provide advice on food and beverage matching ^

SITHFAB311 Provide gueridon service *

SITHFAB401 Plan and monitor espresso coffee service

SITHFAB501 Manage the sale or service of wine ~

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

^Prerequisite is SITHFAB201 Provide responsible service of alcohol

~Prerequisites are SITHFAB305 Provide advice on Australian wines and SITHFAB306 provide advice on imported wines

Food Safety 

SITXFSA101 Use hygienic practices for food safety

SITXFSA201 Participate in safe food handling practices

SITXFSA202 Transport and store food

SITXFSA401 Develop and implement a food safety program

Franchising 

BSBFRA401B Manage compliance with franchisee obligations and legislative requirements

BSBFRA402B Establish a franchise

BSBFRA403B Manage relationship with franchisor

BSBFRA502B Manage a franchise operation

Gaming 

SITHGAM201 Provide responsible gambling services

SITHGAM202 Attend gaming machines

SITHGAM203 Operate a TAB outlet

SITHGAM204 Conduct Keno games

SITHGAM301 Analyse and report on gaming machine data

SITHGAM302 Operate table games

SITHGAM303 Deal Baccarat games

SITHGAM304 Conduct Big Wheel games

SITHGAM305 Deal Blackjack games

SITHGAM306 Deal Poker games

SITHGAM307 Deal Pontoon games

SITHGAM308 Conduct Rapid Roulette games

SITHGAM309 Conduct Roulette games

SITHGAM310 Conduct Sic Bo games

SITHGAM501 Manage gaming activities

›Prerequisite is SITHGAM201 Provide responsible gambling services

Human Resource Management 

BSBHRM604A Manage employee relations

SITXHRM401 Roster staff

SITXHRM502 Manage volunteers

TAEDEL404A Mentor in the workplace

Inventory 

SITXINV401 Control stock

SITXINV601 Establish stock purchasing and control systems

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Kitchen Operations 

SITHKOP401 Plan and display buffets *

SITHKOP402 Develop menus for special dietary requirements

SITHKOP403 Coordinate cooking operations *

SITHKOP404 Plan catering for events or functions

SITHKOP501 Design and cost menus

SITHKOP502 Select catering systems

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Languages other than English 

SITXLAN31__ Conduct oral communication in a language other than English

SITXLAN32__ Conduct complex oral communication in a language other than English

SITXLAN33__ Read and write information in a language other than English

SITXLAN34__ Read and write documents in a language other than English

Merchandising 

SIRXMER201 Merchandise products

Management and Leadership 

BSBRSK501B Manage risk

SITXMGT502 Manage projects

Marketing and Public Relations 

BSBMKG401B Profile the market

PUAPOLGD015A Employ media strategies

SITXMPR401 Coordinate production of brochures and marketing materials

SITXMPR402 Create a promotional display or stand

SITXMPR403 Plan and implement sales activities

SITXMPR404 Coordinate marketing activities

SITXMPR405 Participate in cooperative online marketing initiatives

SITXMPR501 Obtain and manage sponsorship

Patisserie 

SITHPAT301 Produce cakes *

SITHPAT302 Produce gateaux, torten and cakes *

SITHPAT303 Produce pastries *

SITHPAT304 Produce yeast based bakery products *

SITHPAT305 Produce petits fours *

SITHPAT306 Produce desserts *

SITHPAT401 Prepare and model marzipan *

SITHPAT402 Produce chocolate confectionery *

SITHPAT403 Model sugar based decorations *

SITHPAT404 Design and produce sweet buffet showpieces *

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Planning and Product Development 

SITTPPD501 Develop host community awareness of tourism

SITTPPD503 Research and analyse tourism data

SITTPPD601 Develop tourism products

SITTPPD602 Develop environmentally sustainable tourism operations

SITTPPD603 Develop culturally appropriate tourism operations

Quality and Innovation 

BSBCRT301A Develop and extend critical and creative thinking skills

BSBCRT501A Originate and develop concepts

BSBINN201A Contribute to workplace innovation

BSBINN301A Promote innovation in a team environment

BSBINN501A Establish systems that support innovation

BSBINN502A Build and sustain an innovative work environment

BSBMGT516C Facilitate continuous improvement

Risk Management and Security 

CPPSEC2012A Monitor and control individual and crowd behaviour

CPPSEC3017A Plan and conduct evacuation of premises

CPPSEC3018A Provide for the safety of persons at risk

SIRXRSK201 Minimise loss

Sales 

SIRXSLS201 Sell products and services

SIRXSLS002A Advise on products and services

Tourism Sales and Operations 

SITTTSL202 Access and interpret product information

SITTTSL303 Sell tourism products and services

SITTTSL304 Prepare quotations

SITTTSL305 Process reservations

SITTTSL306 Book supplier services

SITTTSL307 Process travel related documentation

SITTTSL308 Use a computerised reservations or operations system

SITTTSL401 Maintain a product inventory

Work Health and Safety 

SITXWHS301 Identify hazards, assess and control safety risks

Working in Industry  

SITHIND101 Use hygienic practices for hospitality service

SITHIND201 Source and use information on the hospitality industry

SITHIND301 Work effectively in hospitality service

Examples of elective units relevant to specific job outcomes and contexts at this level are as follows:

Area manager or operations manager for a large catering company 

BSBHRM606A Manage employee relations

BSBINN501A Establish systems that support innovation

BSBINN502A Build and sustain an innovative work environment

BSBMGT516C Facilitate continuous improvement

BSBRSK501B Manage risk

BSBSUS501A Develop workplace policy and procedures for sustainability

BSBWRT401A Write complex documents

SITXFSA101 Use hygienic practices for food safety

SITHKOP402 Develop menus for special dietary requirements

SITHKOP501 Design and cost menus

SITHKOP502 Select catering systems

SITXADM501 Prepare and present proposals

SITXEVT601 Research event industry trends and practice

SITXEVT602 Determine event feasibility

SITXFSA401 Develop and implement a food safety program

SITXINV601 Establish stock purchasing and control systems

SITXMGT502 Manage projects

Club secretary or manager 

BSBCMM401A Make a presentation

BSBHRM606A Manage employee relations

BSBITU201A Produce simple word processed documents

BSBRSK501B Manage risk

BSBWOR204A Use business technology

SITHFAB201 Provide responsible service of alcohol

SITHFAB202 Operate a bar

SITHGAM201 Provide responsible gambling services

SITHGAM202 Attend gaming machines

SITHGAM203 Operate a TAB outlet

SITHGAM204 Conduct Keno games

SITHGAM301 Analyse and report on gaming machine data

SITHGAM501 Manage gaming activities

SITHIND301 Work effectively in hospitality service

SITXCCS302 Provide club reception services

SITXFSA101 Use hygienic practices for food safety

SITXINV601 Establish stock purchasing and control systems

Executive chef 

BSBCRT501A Originate and develop concepts

BSBINN502A Build and sustain an innovative work environment

BSBSUS501A Develop workplace policy and procedures for sustainability

SITHCCC307 Prepare food to meet special dietary requirements

SITHCCC309 Work effectively as a cook

SITHFAB305 Provide advice on Australian wines

SITHFAB309 Provide advice on food

SITHFAB310 Provide advice on food and beverage matching

SITHFAB501 Manage the sale or service of wine

SITHKOP401 Plan and display buffets

SITHKOP402 Develop menus for special dietary requirements

SITHKOP404 Plan catering for events or functions

SITHKOP501 Design and cost menus

SITHKOP502 Select catering systems

SITXFSA101 Use hygienic practices for food safety

SITXFSA401 Develop and implement a food safety program

SITXINV601 Establish stock purchasing and control systems

Food and beverage manager in a hotel 

BSBINN502A Build and sustain an innovative work environment

BSBMGT516C Facilitate continuous improvement

BSBSUS501A Develop workplace policy and procedures for sustainability

SITHFAB201 Provide responsible service of alcohol

SITHFAB202 Operate a bar

SITHFAB204 Prepare and serve espresso coffee

SITHFAB303 Prepare and serve cocktails

SITHFAB304 Provide advice on beers, spirits and liqueurs

SITHFAB305 Provide advice on Australian wines

SITHFAB306 Provide advice on imported wines

SITHFAB308 Provide silver service

SITHFAB309 Provide advice on food

SITHFAB310 Provide advice on food and beverage matching

SITHFAB501 Manage the sale or service of wine

SITXEVT401 Plan in-house events or functions

SITXFSA101 Use hygienic practices for food safety

SITXINV601 Establish stock purchasing and control systems

Owner of a cafe or small restaurant 

BSBCRT501A Originate and develop concepts

BSBRSK501B Manage risk

BSBWRT401A Write complex documents

SITHFAB201 Provide responsible service of alcohol

SITHFAB202 Operate a bar

SITHFAB203 Prepare and serve non-alcoholic beverages

SITHFAB204 Prepare and serve espresso coffee

SITHFAB305 Provide advice on Australian wines

SITHFAB309 Provide advice on food

SITHFAB310 Provide advice on food and beverage matching

SITHFAB401 Plan and monitor espresso coffee service

SITHFAB501 Manage the sale or service of wine

SITHIND301 Work effectively in hospitality service

SITXFSA101 Use hygienic practices for food safety

SITXFSA401 Develop and implement a food safety program

SITXINV601 Establish stock purchasing and control systems

SITXMPR401 Coordinate production of brochures and marketing materials

Motel manager 

BSBEBU501A Investigate and design ebusiness solutions

BSBEBU502A Implement ebusiness solution

BSBFIA301A Maintain financial records

BSBHRM606A Manage employee relations

BSBRSK501B Manage risk

BSBWRT401A Write complex documents

SITHACS202 Prepare rooms for guests

SITHACS303 Provide accommodation reception services

SITHIND101 Use hygienic practices for hospitality service

SITHIND301 Work effectively in hospitality service

SITTTSL305 Process reservations

SITTTSL308 Use a computerised reservations or operations system

SITXCCS201 Provide visitor information

SITXICT401 Build and launch a small business website

SITXMPR401 Coordinate production of brochures and marketing materials

SITXMPR404 Coordinate marketing activities

SITXMPR405 Participate in cooperative online marketing initiatives

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