SIT60316 Advanced Diploma of Hospitality Management (Superseded)

Duration: 104 weeks (including term break)                                    CRICOS Course Code: 109431E

Course Fees: A$23,800                                      Enrolment Fees: A$200                                      Material Fees: A$1000
Practical Kitchen Location: 441/D, Magill Rd, St Morris SA 5068

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.

Licensing/Regulatory Information: No licensing, legislative or certification requirements apply to this qualification at the time of publication.

Entry Requirements

International students must be 18 years or older and provide evidence to demonstrate both academic and English language entry requirements as follows:

Academic Requirements
English Language Requirements

Equipment Requirements

Sunbeam will provide access to your course materials through online platform and course handouts. Students will have access at College computers; required software’s (eg, IT software’s and Microsoft suite) are installed in college computers for students to use.

Career Opportunities

Role of graduates may vary from sector to sector. However, graduates with proper employability skills should be able to work as:

  • 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

Unit of Competency

Our course has been designed to meet the requirements for the SIT60316 Advanced Diploma of Hospitality Management. It contains 33 units of competency as follows:

  • 16 core units
  • 17 elective units

Unit of Competency

Core Units:

Elective Units:

Mode of Study

Students study full time mixed mode of delivery that integrates:

Cookery Practical Sessions

For cookery classes, students will undertake training and assessment in a commercial kitchen. For other hospitality units, students will participate in simulated hospitality settings. These sessions provide an environment for students to work on practical learning for each unit. This is done under the guidance of the trainer. Practical activities scenarios and role plays are provided in classes no bigger than 20 students. Students are encouraged to support each other in pairs and small groups. Kitchens are fully equipped with large and small commercial equipment. Some units require more practical skills than others.

Complete, clean laundered and ironed uniform and correct footwear must be worn at all times while attending practical class. The uniform and Starter toolkit for practical kitchen will be provided by the College.

Students are required to complete the followings

Students are required to complete a total 12 service periods for this course.

Recognition of Prior Learning (RPL) and Credit Transfer (CT)

Students may be eligible to obtain credits for individual units because of experience gained in the relevant field or from previous training and education. A Fee is payable for assessing your RPL status. Further information can be obtained from the Student Support Officer.