Modification History
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Release 2 |
Release 2 Supersedes and is equivalent to SIT60316 Advanced Diploma of Hospitality Management release 1. Minor change to update First Aid units of competency. |
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.
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Core units |
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BSBDIV501 |
Manage diversity in the workplace |
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BSBFIM601 |
Manage finances |
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BSBMGT517 |
Manage operational plan |
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BSBMGT617 |
Develop and implement a business plan |
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SITXCCS008 |
Develop and manage quality customer service practices |
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SITXFIN003 |
Manage finances within a budget |
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SITXFIN004 |
Prepare and monitor budgets |
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SITXFIN005 |
Manage physical assets |
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SITXGLC001 |
Research and comply with regulatory requirements |
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SITXHRM003 |
Lead and manage people |
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SITXHRM004 |
Recruit, select and induct staff |
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SITXHRM006 |
Monitor staff performance |
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SITXMGT001 |
Monitor work operations |
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SITXMGT002 |
Establish and conduct business relationships |
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SITXMPR007 |
Develop and implement marketing strategies |
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SITXWHS004 |
Establish and maintain a work health and safety system |
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Elective units |
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Group A |
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SITHIND001 |
Use hygienic practices for hospitality service |
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SITXFSA001 |
Use hygienic practices for food safety |
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Group B |
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SITHCCC020 |
Work effectively as a cook |
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SITHIND004 |
Work effectively in hospitality service |
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SITHKOP005 |
Coordinate cooking operations |
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Group C |
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Accommodation Services – Front Office, Housekeeping and Porting |
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CPPCLO2001A |
Maintain hard floor surfaces |
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CPPCLO2004A |
Maintain carpeted floors |
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CPPCLO2009A |
Clean glass surfaces |
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CPPCLO2010A |
Clean ceiling surfaces and fittings |
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CPPCLO2017A |
Clean wet areas |
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CPPCLO2019A |
Sort and remove waste and recyclable materials |
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CPPCLO2035A |
Maintain cleaning storage areas |
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CPPCLO3013A |
Clean window coverings |
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CPPCLO3016A |
Wash furniture and fittings |
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SITHACS001 |
Clean premises and equipment |
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SITHACS002 |
Provide housekeeping services to guests |
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SITHACS003 |
Prepare rooms for guests |
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SITHACS004 |
Launder linen and guest clothes |
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SITHACS005 |
Provide porter services |
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SITHACS006 |
Provide valet services |
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SITHACS007 |
Conduct night audit |
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SITHACS008 |
Provide accommodation reception services |
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SITTTSL002 |
Access and interpret product information |
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SITTTSL005 |
Sell tourism products and services |
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SITTTSL006 |
Prepare quotations |
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SITTTSL007 |
Process reservations |
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SITTTSL010 |
Use a computerised reservations or operations system |
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Administration |
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BSBADM502 |
Manage meetings |
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BSBRES401 |
Analyse and present research information |
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Asian Cookery |
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SITHASC001 |
Prepare dishes using basic methods of Asian cookery |
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SITHASC002 |
Prepare Asian appetisers and snacks |
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SITHASC003 |
Prepare Asian stocks and soups |
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SITHASC004 |
Prepare Asian sauces, dips and accompaniments |
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SITHASC005 |
Prepare Asian salads |
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SITHASC006 |
Prepare Asian rice and noodles |
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SITHASC007 |
Prepare curry pastes and powders |
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SITHASC008 |
Prepare Asian cooked dishes |
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SITHASC009 |
Prepare Asian desserts |
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SITHASC010 |
Produce Japanese cooked dishes |
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SITHASC011 |
Prepare sashimi |
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SITHASC012 |
Prepare sushi |
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SITHASC013 |
Prepare Japanese desserts |
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SITHASC014 |
Prepare dim sum |
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SITHASC015 |
Prepare Chinese roast meat and poultry dishes |
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SITHASC016 |
Prepare tandoori dishes |
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SITHASC017 |
Prepare Indian breads |
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SITHASC018 |
Prepare Indian sweetmeats |
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SITHASC019 |
Prepare Indian pickles and chutneys |
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Client and Customer Service |
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SITXCCS002 |
Provide visitor information |
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SITXCCS004 |
Provide lost and found services |
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SITXCCS005 |
Provide club reception services |
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Commercial Cookery and Catering |
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SITHCCC001 |
Use food preparation equipment |
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SITHCCC003 |
Prepare and present sandwiches |
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SITHCCC004 |
Package prepared foodstuffs |
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SITHCCC005 |
Prepare dishes using basic methods of cookery |
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SITHCCC006 |
Prepare appetisers and salads |
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SITHCCC007 |
Prepare stocks, sauces and soups |
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SITHCCC008 |
Prepare vegetable, fruit, egg and farinaceous dishes |
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SITHCCC009 |
Produce cook-chill and cook-freeze foods |
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SITHCCC010 |
Re-thermalise chilled and frozen foods |
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SITHCCC012 |
Prepare poultry dishes |
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SITHCCC013 |
Prepare seafood dishes |
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SITHCCC014 |
Prepare meat dishes |
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SITHCCC015 |
Produce and serve food for buffets |
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SITHCCC016 |
Produce pates and terrines |
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SITHCCC017 |
Handle and serve cheese |
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SITHCCC018 |
Prepare food to meet special dietary requirements |
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SITHCCC019 |
Produce cakes, pastries and breads |
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SITHCCC020 |
Work effectively as a cook |
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SITHCCC021 |
Prepare specialised food items |
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SITHCCC022 |
Prepare portion-controlled meat cuts and meat products |
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Communication and Teamwork |
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BSBCMM401 |
Make a presentation |
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SITXCOM004 |
Address protocol requirements |
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SITXCOM005 |
Manage conflict |
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Computer Operations and ICT Management |
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BSBITU301 |
Create and use databases |
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BSBITU302 |
Create electronic presentations |
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BSBITU306 |
Design and produce business documents |
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BSBITU402 |
Develop and use complex spreadsheets |
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Crisis Management |
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SITXCRI002 |
Manage a business continuity crisis |
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E-Business |
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BSBEBU501 |
Investigate and design e-business solutions |
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SITXEBS002 |
Develop, implement and monitor the use of social media in a business |
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Environmental Sustainability |
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BSBSUS501 |
Develop workplace policy and procedures for sustainability |
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MSS405070A |
Develop and manage sustainable energy practices |
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Events |
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SITEEVT005 |
Plan in-house events or functions |
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SITEEVT008 |
Manage event staging components |
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SITEEVT010 |
Manage on-site event operations |
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SITEEVT011 |
Research event trends and practice |
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SITEEVT013 |
Determine event feasibility |
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Finance |
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BSBFIA302 |
Process payroll |
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BSBFIA303 |
Process accounts payable and receivable |
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BSBFIA304 |
Maintain a general ledger |
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BSBFIA401 |
Prepare financial reports |
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BSBFIM502 |
Manage payroll |
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SITXFIN002 |
Interpret financial information |
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SITXFIN006 |
Manage revenue |
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First Aid |
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HLTAID011 |
Provide first aid |
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Food and Beverage |
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SITHFAB002 |
Provide responsible service of alcohol |
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SITHFAB003 |
Operate a bar |
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SITHFAB004 |
Prepare and serve non-alcoholic beverages |
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SITHFAB005 |
Prepare and serve espresso coffee |
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SITHFAB006 |
Provide room service |
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SITHFAB007 |
Serve food and beverage |
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SITHFAB008 |
Operate and monitor cellar systems |
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SITHFAB009 |
Conduct a product tasting for alcoholic beverages |
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SITHFAB010 |
Prepare and serve cocktails |
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SITHFAB011 |
Provide advice on beers, spirits and liqueurs |
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SITHFAB012 |
Provide advice on Australian wines |
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SITHFAB013 |
Provide advice on imported wines |
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SITHFAB014 |
Provide table service of food and beverage |
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SITHFAB015 |
Provide silver service |
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SITHFAB016 |
Provide advice on food |
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SITHFAB017 |
Provide advice on food and beverage matching |
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SITHFAB018 |
Provide gueridon service |
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SITHFAB019 |
Plan and monitor espresso coffee service |
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SITHFAB020 |
Manage the sale or service of wine |
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Food Safety |
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SITXFSA001 |
Use hygienic practices for food safety |
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SITXFSA002 |
Participate in safe food handling practices |
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SITXFSA003 |
Transport and store food |
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SITXFSA004 |
Develop and implement a food safety program |
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Franchising |
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BSBFRA502 |
Manage a franchise operation |
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Gaming |
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SITHGAM001 |
Provide responsible gambling services |
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SITHGAM002 |
Attend gaming machines |
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SITHGAM003 |
Operate a TAB outlet |
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SITHGAM004 |
Conduct Keno game |
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SITHGAM005 |
Analyse and report on gaming machine data |
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SITHGAM006 |
Deal Baccarat games |
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SITHGAM007 |
Conduct Big Wheel games |
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SITHGAM008 |
Deal Blackjack games |
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SITHGAM009 |
Deal Poker games |
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SITHGAM010 |
Deal Pontoon games |
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SITHGAM011 |
Conduct Rapid Roulette games |
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SITHGAM012 |
Conduct Roulette games |
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SITHGAM013 |
Conduct Sic Bo games |
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SITHGAM014 |
Manage gaming activities |
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SITHGAM015 |
Attend casino gaming machines |
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SITHGAM016 |
Deal Caribbean Stud games |
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SITHGAM017 |
Deal Casino War games |
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SITHGAM018 |
Deal Mississippi Stud games |
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SITHGAM019 |
Conduct Rapid Baccarat games |
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SITHGAM020 |
Conduct Rapid Big Wheel games |
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SITHGAM021 |
Deal Three Card Poker games |
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Human Resource Management |
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BSBHRM604 |
Manage employee relations |
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SITXHRM002 |
Roster staff |
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SITXHRM005 |
Manage volunteers |
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Inventory |
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SITXINV002 |
Maintain the quality of perishable items |
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SITXINV004 |
Control stock |
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SITXINV005 |
Establish stock purchasing and control systems |
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Kitchen Operations |
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SITHKOP003 |
Plan and display buffets |
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SITHKOP004 |
Develop menus for special dietary requirements |
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SITHKOP005 |
Coordinate cooking operations |
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SITHKOP006 |
Plan catering for events or functions |
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SITHKOP007 |
Design and cost menus |
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SITHKOP008 |
Select catering systems |
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Management and Leadership |
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BSBRSK501 |
Manage risk |
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Marketing and Public Relations |
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BSBMKG401 |
Profile the market |
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SITXMPR001 |
Coordinate production of brochures and marketing materials |
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SITXMPR002 |
Create a promotional display or stand |
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SITXMPR003 |
Plan and implement sales activities |
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SITXMPR004 |
Coordinate marketing activities |
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SITXMPR005 |
Participate in cooperative online marketing initiatives |
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SITXMPR006 |
Obtain and manage sponsorship |
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Patisserie |
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SITHPAT001 |
Produce cakes |
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SITHPAT002 |
Produce gateaux, torten and cakes |
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SITHPAT003 |
Produce pastries |
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SITHPAT004 |
Produce yeast-based bakery products |
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SITHPAT005 |
Produce petits fours |
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SITHPAT006 |
Produce desserts |
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SITHPAT007 |
Prepare and model marzipan |
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SITHPAT008 |
Produce chocolate confectionery |
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SITHPAT009 |
Model sugar-based decorations |
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SITHPAT010 |
Design and produce sweet buffet showpieces |
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Planning and Product Development |
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SITTPPD005 |
Develop host community awareness of tourism |
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SITTPPD007 |
Research and analyse tourism data |
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SITTPPD008 |
Develop tourism products |
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SITTPPD009 |
Develop environmentally sustainable tourism operations |
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SITTPPD010 |
Develop culturally appropriate tourism operations |
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Security |
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CPPSEC2012A |
Monitor and control individual and crowd behaviour |
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CPPSEC3017A |
Plan and conduct evacuation of premises |
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CPPSEC3018A |
Provide for the safety of persons at risk |
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Work Health and Safety |
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SITXWHS002 |
Identify hazards, assess and control safety risks |
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Working in Industry |
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SITHIND001 |
Use hygienic practices for hospitality service |
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SITHIND002 |
Source and use information on the hospitality industry |
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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.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694
