Qualification details

SIT60316 - Advanced Diploma of Hospitality Management (Release 1)

Summary

Releases:
ReleaseStatusRelease date
1 1 (this release)Current 03/Mar/2016

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to SIT60313 - Advanced Diploma of Hospitality• 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
BSBADM502 - Manage meetingsManage meetings Elective
BSBCMM401 - Make a presentationMake a presentation Elective
BSBDIV501 - Manage diversity in the workplaceManage diversity in the workplace Core
BSBEBU501 - Investigate and design e-business solutionsInvestigate and design e-business solutions Elective
BSBFIA302 - Process payrollProcess payroll Elective
BSBFIA303 - Process accounts payable and receivableProcess accounts payable and receivable Elective
BSBFIA304 - Maintain a general ledgerMaintain a general ledger Elective
BSBFIA401 - Prepare financial reportsPrepare financial reports Elective
BSBFIM502 - Manage payrollManage payroll Elective
BSBFIM601 - Manage financesManage finances Core
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 141000 Accommodation And Hospitality Managers 
ASCED Qualification/Course Field of Education Identifier 0803 Business And Management 
Qualification/Course Level of Education Identifier 411 Advanced Diploma 
Taxonomy - Industry Sector N/A Hospitality 
Taxonomy - Occupation N/A Operations Manager,Motel Manager,Area Manager 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 141000 Accommodation And Hospitality Managers 09/Aug/2016 
ASCED Qualification/Course Field of Education Identifier 0803 Business And Management 09/Aug/2016 
Qualification/Course Level of Education Identifier 411 Advanced Diploma 03/Mar/2016 
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Modification History

Not applicable.

Qualification Description

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 specialisation in accommodation services, cookery, food and beverage and gaming.

Possible job titles include:

  • area manager or operations manager
  • café 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.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Entry Requirements

There are no entry requirements for this qualification.

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 the SIT 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 

BSBDIV501

Manage diversity in the workplace

BSBFIM601

Manage finances

BSBMGT517

Manage operational plan

BSBMGT617

Develop and implement a business plan

SITXCCS008

Develop and manage quality customer service practices

SITXFIN003

Manage finances within a budget

SITXFIN004

Prepare and monitor budgets

SITXFIN005

Manage physical assets

SITXGLC001

Research and comply with regulatory requirements

SITXHRM003

Lead and manage people

SITXHRM004

Recruit, select and induct staff

SITXHRM006

Monitor staff performance

SITXMGT001

Monitor work operations

SITXMGT002

Establish and conduct business relationships

SITXMPR007

Develop and implement marketing strategies

SITXWHS004

Establish and maintain a work health and safety system

Elective units 

Group A 

SITHIND001

Use hygienic practices for hospitality service

SITXFSA001

Use hygienic practices for food safety

Group B 

SITHCCC020

Work effectively as a cook

SITHIND004

Work effectively in hospitality service

SITHKOP005

Coordinate cooking operations

Group C 

Accommodation Services – Front Office, Housekeeping and Porting 

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

SITHACS001

Clean premises and equipment

SITHACS002

Provide housekeeping services to guests

SITHACS003

Prepare rooms for guests

SITHACS004

Launder linen and guest clothes

SITHACS005

Provide porter services

SITHACS006

Provide valet services

SITHACS007

Conduct night audit

SITHACS008

Provide accommodation reception services

SITTTSL002

Access and interpret product information

SITTTSL005

Sell tourism products and services

SITTTSL006

Prepare quotations

SITTTSL007

Process reservations

SITTTSL010

Use a computerised reservations or operations system

Administration 

BSBADM502

Manage meetings

BSBRES401

Analyse and present research information

Asian Cookery 

SITHASC001

Prepare dishes using basic methods of Asian cookery

SITHASC002

Prepare Asian appetisers and snacks

SITHASC003

Prepare Asian stocks and soups

SITHASC004

Prepare Asian sauces, dips and accompaniments

SITHASC005

Prepare Asian salads

SITHASC006

Prepare Asian rice and noodles

SITHASC007

Prepare curry pastes and powders

SITHASC008

Prepare Asian cooked dishes

SITHASC009

Prepare Asian desserts

SITHASC010

Produce Japanese cooked dishes

SITHASC011

Prepare sashimi

SITHASC012

Prepare sushi

SITHASC013

Prepare Japanese desserts

SITHASC014

Prepare dim sum

SITHASC015

Prepare Chinese roast meat and poultry dishes

SITHASC016

Prepare tandoori dishes

SITHASC017

Prepare Indian breads

SITHASC018

Prepare Indian sweetmeats

SITHASC019

Prepare Indian pickles and chutneys

Client and Customer Service 

SITXCCS002

Provide visitor information

SITXCCS004

Provide lost and found services

SITXCCS005

Provide club reception services

Commercial Cookery and Catering 

SITHCCC001

Use food preparation equipment

SITHCCC003

Prepare and present sandwiches

SITHCCC004

Package prepared foodstuffs

SITHCCC005

Prepare dishes using basic methods of cookery

SITHCCC006

Prepare appetisers and salads

SITHCCC007

Prepare stocks, sauces and soups

SITHCCC008

Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC009

Produce cook-chill and cook-freeze foods

SITHCCC010

Re-thermalise chilled and frozen foods

SITHCCC012

Prepare poultry dishes

SITHCCC013

Prepare seafood dishes

SITHCCC014

Prepare meat dishes

SITHCCC015

Produce and serve food for buffets

SITHCCC016

Produce pates and terrines

SITHCCC017

Handle and serve cheese

SITHCCC018

Prepare food to meet special dietary requirements

SITHCCC019

Produce cakes, pastries and breads

SITHCCC020

Work effectively as a cook

SITHCCC021

Prepare specialised food items

SITHCCC022

Prepare portion-controlled meat cuts and meat products

Communication and Teamwork 

BSBCMM401

Make a presentation

SITXCOM004

Address protocol requirements

SITXCOM005

Manage conflict

Computer Operations and ICT Management 

BSBITU301

Create and use databases

BSBITU302

Create electronic presentations

BSBITU306

Design and produce business documents

BSBITU402

Develop and use complex spreadsheets

Crisis Management 

SITXCRI002

Manage a business continuity crisis

E-Business 

BSBEBU501

Investigate and design e-business solutions

SITXEBS002

Develop, implement and monitor the use of social media in a business

Environmental Sustainability 

BSBSUS501

Develop workplace policy and procedures for sustainability

MSS405070A

Develop and manage sustainable energy practices

Events 

SITEEVT005

Plan in-house events or functions

SITEEVT008

Manage event staging components

SITEEVT010

Manage on-site event operations

SITEEVT011

Research event trends and practice

SITEEVT013

Determine event feasibility

Finance 

BSBFIA302

Process payroll

BSBFIA303

Process accounts payable and receivable

BSBFIA304

Maintain a general ledger

BSBFIA401

Prepare financial reports

BSBFIM502

Manage payroll

SITXFIN002

Interpret financial information

SITXFIN006

Manage revenue

First Aid 

HLTAID003

Provide first aid

Food and Beverage 

SITHFAB002

Provide responsible service of alcohol

SITHFAB003

Operate a bar

SITHFAB004

Prepare and serve non-alcoholic beverages

SITHFAB005

Prepare and serve espresso coffee

SITHFAB006

Provide room service

SITHFAB007

Serve food and beverage

SITHFAB008

Operate and monitor cellar systems

SITHFAB009

Conduct a product tasting for alcoholic beverages

SITHFAB010

Prepare and serve cocktails

SITHFAB011

Provide advice on beers, spirits and liqueurs

SITHFAB012

Provide advice on Australian wines

SITHFAB013

Provide advice on imported wines

SITHFAB014

Provide table service of food and beverage

SITHFAB015

Provide silver service

SITHFAB016

Provide advice on food

SITHFAB017

Provide advice on food and beverage matching

SITHFAB018

Provide gueridon service

SITHFAB019

Plan and monitor espresso coffee service

SITHFAB020

Manage the sale or service of wine

Food Safety 

SITXFSA001

Use hygienic practices for food safety

SITXFSA002

Participate in safe food handling practices

SITXFSA003

Transport and store food

SITXFSA004

Develop and implement a food safety program

Franchising 

BSBFRA502

Manage a franchise operation

Gaming 

SITHGAM001

Provide responsible gambling services

SITHGAM002

Attend gaming machines

SITHGAM003

Operate a TAB outlet

SITHGAM004

Conduct Keno game

SITHGAM005

Analyse and report on gaming machine data

SITHGAM006

Deal Baccarat games

SITHGAM007

Conduct Big Wheel games

SITHGAM008

Deal Blackjack games

SITHGAM009

Deal Poker games

SITHGAM010

Deal Pontoon games

SITHGAM011

Conduct Rapid Roulette games

SITHGAM012

Conduct Roulette games

SITHGAM013

Conduct Sic Bo games

SITHGAM014

Manage gaming activities

SITHGAM015

Attend casino gaming machines

SITHGAM016

Deal Caribbean Stud games

SITHGAM017

Deal Casino War games

SITHGAM018

Deal Mississippi Stud games

SITHGAM019

Conduct Rapid Baccarat games

SITHGAM020

Conduct Rapid Big Wheel games

SITHGAM021

Deal Three Card Poker games

Human Resource Management 

BSBHRM604

Manage employee relations

SITXHRM002

Roster staff

SITXHRM005

Manage volunteers

Inventory 

SITXINV002

Maintain the quality of perishable items

SITXINV004

Control stock

SITXINV005

Establish stock purchasing and control systems

Kitchen Operations 

SITHKOP003

Plan and display buffets

SITHKOP004

Develop menus for special dietary requirements

SITHKOP005

Coordinate cooking operations

SITHKOP006

Plan catering for events or functions

SITHKOP007

Design and cost menus

SITHKOP008

Select catering systems

Management and Leadership 

BSBRSK501

Manage risk

Marketing and Public Relations 

BSBMKG401

Profile the market

SITXMPR001

Coordinate production of brochures and marketing materials

SITXMPR002

Create a promotional display or stand

SITXMPR003

Plan and implement sales activities

SITXMPR004

Coordinate marketing activities

SITXMPR005

Participate in cooperative online marketing initiatives

SITXMPR006

Obtain and manage sponsorship

Patisserie 

SITHPAT001

Produce cakes

SITHPAT002

Produce gateaux, torten and cakes

SITHPAT003

Produce pastries

SITHPAT004

Produce yeast-based bakery products

SITHPAT005

Produce petits fours

SITHPAT006

Produce desserts

SITHPAT007

Prepare and model marzipan

SITHPAT008

Produce chocolate confectionery

SITHPAT009

Model sugar-based decorations

SITHPAT010

Design and produce sweet buffet showpieces

Planning and Product Development 

SITTPPD005

Develop host community awareness of tourism

SITTPPD007

Research and analyse tourism data

SITTPPD008

Develop tourism products

SITTPPD009

Develop environmentally sustainable tourism operations

SITTPPD010

Develop culturally appropriate tourism operations

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

Work Health and Safety 

SITXWHS002

Identify hazards, assess and control safety risks

Working in Industry 

SITHIND001

Use hygienic practices for hospitality service

SITHIND002

Source and use information on the hospitality industry

SITHIND004

Work effectively in hospitality service

Qualification Mapping Information

SIT60313 Advanced Diploma of Hospitality

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.education.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694

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