Advanced Diploma of Hospitality Management
VET NATIONAL CODE: SIT60316
Total Duration
104 Weeks
(88 weeks Tuition + 16 weeks Break)
Location
NSW | QLD | TAS Campuses (AIBT)
NSW | QLD Campus (AIBT-I)
Pricing
OffShore Int Student: $17,000 *
OnShore Student Visa Holder: $16,000 *
Domestic Student: 10,200 *
*Total Materials Fee $1,500
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, caf s, and coffee shops. This qualification allows for multi-skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
Important – Pre-Enrolment Information:
Prior to enrolment, it is a mandatory requirement for students to complete the Student Pre-Enrolment Genuine Temporary Entrant (GTE) Form. After receiving and reviewing the form a consultation with our Enrolments Team, Sales Manager or Sales Agent will be scheduled where you will be provided with all the relevant course information to help guide you into making a formal decision.
More information on Student Pre-Enrolment and Application Process is available on the ‘Get Started’ Tab on our website homepage www.aibtglobal.edu.au
Please Note:
- Prior to commencement of practical work within our Sheldon School of Hospitality, students will be required to complete – HLTSAID003 Provide first aid. This unit is an elective within this qualification and will need to be completed prior to practical work within the Sheldon’s training restaurant.
AIBT-I CRICOS CODE: 095335B
AIBT (NSW/QLD/TAS)
In Class / In Sheldon’s Training Restaurant
AIBT-I (NSW/QLD)
In Class/ In Sheldon’s Training Restaurant
All AIBT-I students enrolled in courses delivered by AIBT-I will be trained and assessed by AIBT (RTO: 41138 | CRICOS: 03430J) trainers and assessors.
AIBT – from 7th October 2019 and then monthly intakes from November 2019 onwards.
AIBT-I – Monthly Intakes from 2nd March 2020
Brighton Pacific Pty Ltd T/A Australia Institute of Business and Technology (AIBT)
RTO Code 41138 | CRICOS: 03430J
Australia Institute of Business & Technology – International Pty Ltd (AIBT-I)
RTO Code 45169 | CRICOS: 03610E
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.
Total Materials Fee – $1,500
Materials fee covers the cost of goods, materials and / or services provided by AIBT / AIBT-I to be used by students in the course of training.
The Materials Fees in this qualification include:
- Class materials
- Printing
- Stationery
- Kitchen consumables
- Uniforms
- Excursions
Core Subjects
SITXWHS004
Elective Subjects
BSBADM502
SITHFAB005
* This program includes a minimum of 36 complete service periods (shifts) unit SITHIND004 – Work effectively in hospitality service.
For more information, visit training.gov.au
Please note all electives are pre-selected by AIBT / AIBT-I.
Successful completion of Australian Year 12 / Diploma or equivalent is mandatory.
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.
| CODE | TITLE | PRE-REQUISITE |
| SITXINV002 | Maintain the quality of perishable items | SITXFSA001 Use hygienic practices for food safety* |
| SITHCCC001 | Use food preparation equipment | SITXFSA001 Use hygienic practices for food safety* |
| SITHCCC003 | Prepare and present sandwiches | SITXFSA001 Use hygienic practices for food safety* |
| SITHCCC005 | Prepare dishes using basic methods of cookery | SITXFSA001 Use hygienic practices for food safety* |
| SITHCCC018 | Prepare food to meet special dietary requirements | SITXFSA001 Use hygienic practices for food safety* |
| SITHFAB005 | Prepare and serve espresso coffee | 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 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/AIBT-I 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 that successfully complete individual units of competency, but not the whole qualification, will be eligible to receive a Statement of Attainment detailing the completed units.
Every effort is taken to ensure that all elective units recognised for this qualification must be relevant to the work environment and the qualification, maintains the integrity of the AQF alignment and contribute to a valid, industry-supported vocational.
- 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 / AIBT-I qualification does not guarantee an employment outcome.