Advanced Diploma of Hospitality Management (Patisserie)
VET NATIONAL CODE: SIT60316
Total Duration
104 Weeks
(92 weeks Tuition + 12 weeks Break)
Location
NSW | QLD | TAS Campuses (AIBT)
Pricing
Tuition Fee - OffShore Int Student: $18,500 *
Tuition Fee - OnShore Student Visa Holder: $17,000 *
*Non-Tuition Fees not included
SIT60316 – Advanced Diploma of Hospitality Management 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.
Pre-Enrolment Information
Prior to enrolment, it is mandatory that students attend a Pre-Enrolment Consultation with one of our approved Education Agents or delegated AIBT staff.
A Pre-Enrolment Consultation session may be provided to a prospective student one or more times to provide the prospective student additional time and/or information to make an informed decision. In addition, the communication channels used for conducting Pre-Enrolment Consultation sessions can be in various forms such as Face-To-Face, Video Conference, telephone call, and email.
Students will be provided with clear and accurate information about their course before enrolment to allow students to make an informed decision.
During this Pre-Enrolment Consultation session, prospective students will be provided with all the relevant course information to help guide them to make a formal decision that will reflect their existing skills and competencies and meet their needs. International students will be provided with a Pre-Enrolment Consultation Checklist and Handout to ensure they understand the support services provided and their obligations as an international student.
International students should ensure that they have read the Pre-Enrolment Consultation Checklist and Handout available on the ‘How to Apply’ page under the ‘Get Started’ tab on this website.
AIBT (NSW | QLD | TAS)
Face to Face/Online/Blended
Culinary Training Centre (NSW)
38-44 Foveaux Street
Surry Hills
Sydney NSW 2010
Sheldon’s Training Restaurant (QLD)
Shop 7
235 Nursery Road
Mount Gravatt
Brisbane QLD 4122
The Greek Club
67 Federal Street North Hobart
Tasmania
7000
AIBT – Monthly intakes except June and December
Study Period
In a year, there are two study periods*:
- The 1st study period: from January to May (June Break)
- The 2nd study period: from July to November (December Break)
*Note: Students may be required to continue their study during the June break and December break. The study classes in June and December can be arranged due to special circumstances (e.g., lack of academic progress or under the intervention strategy plan.)
Brighton Pacific Pty Ltd T/A Australia Institute of Business and Technology (AIBT)
RTO Code 41138 | CRICOS: 03430J
Total number of units = 33
16 core units
Plus 17 elective units
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 Subjects
SITXMGT001
Elective Subjects
SITHPAT001
SITHPAT009
* This program includes a minimum of 36 complete service periods (shifts) for unit SITHIND004 – Work effectively in hospitality service. Please visit Training.gov.au for more information. Please note all electives are pre-selected by AIBT.
For more information on the course content, visit:
Training.gov.au/Training/Details/SIT60316
This qualification must be delivered as per the packaging rules, even if a core unit/named elective has been superseded, until such time as the qualification has been updated and this update is reflected on the National Register, training.gov.au, and is listed on the RTO’s Scope of Registration. There are many situations where it is considered beneficial for the student to receive the updated training that reflects the current skill needs of the relevant industry so a provider may choose to deliver the updated unit, issue a statement of attainment for those unit/s and then provide credit transfer – by mapping backwards – to the units named within the qualification.
If this still does not ascertain a ‘competent’ result, the student may need to undertake gap training against the destination qualification. |
A minimum of IELTS 5.5 or equivalent is required.
International Students who do not meet the English language requirements for this course may undertake English Language Intensive Course for Overseas Students (ELICOS) according to the English Learning Matrix.
HANDLING/ ADMINISTRATION FEES (NON-REFUNDABLE)
Handling Fee – $200
OSHC FEE
International students must have adequate health insurance while in Australia.
It is a condition of your visa that you have Overseas Student Health Cover (OSHC) for the full duration of your student visa. OSHC is insurance to assist international students to meet the costs of medical and hospital care.
You can organise your own OSHC, or we can assist you, as AIBT has an agreement with Bupa, one of Australia’s major health insurance providers. For more information, please visit their website: https://www.bupa.com.au
UNDER 18’S FEE
We are partnered with Australian Homestay Network (AHN) – Australia’s Largest Homestay provider.
The homestay fee includes 3 meals and all amenities and may cost up to $350/week. Please visit https://www.homestaynetwork.org/students/pricing/ for more information about our prices in each campus location.
OTHER FEES
Additional fees will be incurred for re-enrolment, resubmission, credit transfer and certificate re-issuance. For further information, please visit the individual course page on our website: http://go.aibt.global/other-fees
- Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code
- In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation
- Food safety legislative and knowledge requirements may differ across borders. Those developing training must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors
- Specific licensing /regulatory requirements relating to HLTAID003 -Provide first aid, including requirements for refresher training should be obtained from the relevant national/state/territory Work Health and Safety Regulatory Authorities
| CODE | TITLE | LEGISLATIVE REQUIREMENTS |
| BSBDIV501 | Manage diversity in the workplace | No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| BSBFIM601 | Manage finances | No licensing, legislative or certification requirements apply to this unit at the time of publication. |
| BSBMGT517 | Manage operational plan | No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| BSBMGT617 | Develop and implement a business plan | No licensing, legislative or certification requirements apply to this unit at the time of publication. |
| SITXCCS008 | Develop and manage quality customer service practices | No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| SITXFIN003 | Manage finances within a budget | No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| SITXFIN004 | Prepare and monitor budgets | No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| SITXFIN005 | Manage physical assets | No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| SITXGLC001 | Research and comply with regulatory requirements | No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| SITXHRM003 | Lead and manage people | No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| SITXHRM004 | Recruit, select and induct staff | No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| SITXHRM006 | Monitor staff performance | No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| SITXMGT001 | Monitor work operations | No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| SITXMGT002 | Establish and conduct business relationships | No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| SITXMPR007 | Develop and implement marketing strategies | No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| SITXWHS004 | Establish and maintain a work health and safety system | No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| SITXFSA001 | Use hygienic practices for food safety | Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors. |
| SITHIND004 | Work effectively in hospitality service | No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| SITHACS001 | Clean premises and equipment | No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| BSBADM502 | Manage meetings | No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| SITXCCS002 | Provide visitor information | No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| SITHCCC001 | Use food preparation equipment | No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| SITHCCC003 | Prepare and present sandwiches | No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| SITHCCC005 | Prepare dishes using basic methods of cookery | No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| SITHCCC018 | Prepare food to meet special dietary requirements | No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| BSBCMM401 | Make a presentation | No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| SITXFSA002 | Participate in safe food handling practices | In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors. |
| SITXFSA003 | Transport and store food | Food handlers involved in transporting and storing food must comply with the requirements contained within the Australia New Zealand Food Standards Code. Businesses may be required to implement a food safety program and food handlers would need to comply with the transportation provisions. |
| SITXHRM002 | Roster Staff | No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| SITXINV002 | Maintain the quality of perishable items | No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| SITXINV004 | Control stock | No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. |
| HLTAID003 | Provide first aid | Specific licensing /regulatory requirements relating to this competency, including requirements for refresher training should be obtained from the relevant national/state/territory Work Health and Safety Regulatory Authorities. |
| SITHFAB005 | Prepare and serve espresso coffee | Specific licensing /regulatory requirements relating to this competency, including requirements for refresher training should be obtained from the relevant national/state/territory Work Health and Safety Regulatory Authorities. |
AIBT provides approximately 360 hours of unpaid workplace vocational placement.
This includes a minimum of:
- 36 complete service periods (shifts) for unit SITHIND004 – Work effectively in hospitality service
Completing all the units of competency within this qualification will lead to the issuance of an Advanced Diploma of Hospitality Management (SIT60316) including a transcript of all completed units. Students who successfully complete individual units of competency, but not the whole qualification, will be eligible to receive a Statement of Attainment detailing the completed units.
AIBT does not guarantee that:
- completion of an AIBT qualification will lead to an employment outcome; or
- a learner will successfully complete a training product on its scope of registration; or
- a training product can be completed in a manner which does not meet the requirements of the Standards for Registered Training Organisations (RTOs) 2015.
- 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
Completion of an AIBT qualification does not guarantee an employment outcome.
