SIT60316 Advanced Diploma of Hospitality Management Release 1
SIT60316 Advanced Diploma of Hospitality Management 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. Approved Page 2 of 12
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 BSBFIM601 BSBMGT517 BSBMGT617 SITXCCS008 SITXFIN003 SITXFIN004 SITXFIN005 SITXGLC001 SITXHRM003 SITXHRM004 SITXHRM006 SITXMGT001 SITXMGT002 SITXMPR007 SITXWHS004 Manage diversity in the workplace Manage finances Manage operational plan Develop and implement a business plan Develop and manage quality customer service practices Manage finances within a budget Prepare and monitor budgets Manage physical assets Research and comply with regulatory requirements Lead and manage people Recruit, select and induct staff Monitor staff performance Monitor work operations Establish and conduct business relationships Develop and implement marketing strategies Establish and maintain a work health and safety system Approved Page 3 of 12
Elective units Group A SITHIND001 SITXFSA001 Use hygienic practices for hospitality service Use hygienic practices for food safety Group B SITHCCC020 SITHIND004 SITHKOP005 Work effectively as a cook Work effectively in hospitality service Coordinate cooking operations Group C Accommodation Services Front Office, Housekeeping and Porting CPPCLO2001A CPPCLO2004A CPPCLO2009A CPPCLO2010A CPPCLO2017A CPPCLO2019A CPPCLO2035A CPPCLO3013A CPPCLO3016A SITHACS001 SITHACS002 SITHACS003 SITHACS004 SITHACS005 SITHACS006 SITHACS007 Maintain hard floor surfaces Maintain carpeted floors Clean glass surfaces Clean ceiling surfaces and fittings Clean wet areas Sort and remove waste and recyclable materials Maintain cleaning storage areas Clean window coverings Wash furniture and fittings Clean premises and equipment Provide housekeeping services to guests Prepare rooms for guests Launder linen and guest clothes Provide porter services Provide valet services Conduct night audit Approved Page 4 of 12
SITHACS008 SITTTSL002 SITTTSL005 SITTTSL006 SITTTSL007 SITTTSL010 Provide accommodation reception services Access and interpret product information Sell tourism products and services Prepare quotations Process reservations Use a computerised reservations or operations system Administration BSBADM502 BSBRES401 Manage meetings Analyse and present research information Asian Cookery SITHASC001 SITHASC002 SITHASC003 SITHASC004 SITHASC005 SITHASC006 SITHASC007 SITHASC008 SITHASC009 SITHASC010 SITHASC011 SITHASC012 SITHASC013 SITHASC014 SITHASC015 SITHASC016 Prepare dishes using basic methods of Asian cookery Prepare Asian appetisers and snacks Prepare Asian stocks and soups Prepare Asian sauces, dips and accompaniments Prepare Asian salads Prepare Asian rice and noodles Prepare curry pastes and powders Prepare Asian cooked dishes Prepare Asian desserts Produce Japanese cooked dishes Prepare sashimi Prepare sushi Prepare Japanese desserts Prepare dim sum Prepare Chinese roast meat and poultry dishes Prepare tandoori dishes Approved Page 5 of 12
SITHASC017 SITHASC018 SITHASC019 Prepare Indian breads Prepare Indian sweetmeats Prepare Indian pickles and chutneys Client and Customer Service SITXCCS002 SITXCCS004 SITXCCS005 Provide visitor information Provide lost and found services Provide club reception services Commercial Cookery and Catering SITHCCC001 SITHCCC003 SITHCCC004 SITHCCC005 SITHCCC006 SITHCCC007 SITHCCC008 SITHCCC009 SITHCCC010 SITHCCC012 SITHCCC013 SITHCCC014 SITHCCC015 SITHCCC016 SITHCCC017 SITHCCC018 SITHCCC019 SITHCCC020 Use food preparation equipment Prepare and present sandwiches Package prepared foodstuffs Prepare dishes using basic methods of cookery Prepare appetisers and salads Prepare stocks, sauces and soups Prepare vegetable, fruit, egg and farinaceous dishes Produce cook-chill and cook-freeze foods Re-thermalise chilled and frozen foods Prepare poultry dishes Prepare seafood dishes Prepare meat dishes Produce and serve food for buffets Produce pates and terrines Handle and serve cheese Prepare food to meet special dietary requirements Produce cakes, pastries and breads Work effectively as a cook Approved Page 6 of 12
SITHCCC021 SITHCCC022 Prepare specialised food items Prepare portion-controlled meat cuts and meat products Communication and Teamwork BSBCMM401 SITXCOM004 SITXCOM005 Make a presentation Address protocol requirements Manage conflict Computer Operations and ICT Management BSBITU301 BSBITU302 BSBITU306 BSBITU402 Create and use databases Create electronic presentations Design and produce business documents Develop and use complex spreadsheets Crisis Management SITXCRI002 Manage a business continuity crisis E-Business BSBEBU501 SITXEBS002 Investigate and design e-business solutions Develop, implement and monitor the use of social media in a business Environmental Sustainability BSBSUS501 MSS405070A Develop workplace policy and procedures for sustainability Develop and manage sustainable energy practices Events SITEEVT005 SITEEVT008 SITEEVT010 SITEEVT011 Plan in-house events or functions Manage event staging components Manage on-site event operations Research event trends and practice Approved Page 7 of 12
SITEEVT013 Determine event feasibility Finance BSBFIA302 BSBFIA303 BSBFIA304 BSBFIA401 BSBFIM502 SITXFIN002 SITXFIN006 Process payroll Process accounts payable and receivable Maintain a general ledger Prepare financial reports Manage payroll Interpret financial information Manage revenue First Aid HLTAID003 Provide first aid Food and Beverage SITHFAB002 SITHFAB003 SITHFAB004 SITHFAB005 SITHFAB006 SITHFAB007 SITHFAB008 SITHFAB009 SITHFAB010 SITHFAB011 SITHFAB012 SITHFAB013 SITHFAB014 SITHFAB015 Provide responsible service of alcohol Operate a bar Prepare and serve non-alcoholic beverages Prepare and serve espresso coffee Provide room service Serve food and beverage Operate and monitor cellar systems Conduct a product tasting for alcoholic beverages Prepare and serve cocktails Provide advice on beers, spirits and liqueurs Provide advice on Australian wines Provide advice on imported wines Provide table service of food and beverage Provide silver service Approved Page 8 of 12
SITHFAB016 SITHFAB017 SITHFAB018 SITHFAB019 SITHFAB020 Provide advice on food Provide advice on food and beverage matching Provide gueridon service Plan and monitor espresso coffee service Manage the sale or service of wine Food Safety SITXFSA001 SITXFSA002 SITXFSA003 SITXFSA004 Use hygienic practices for food safety Participate in safe food handling practices Transport and store food Develop and implement a food safety program Franchising BSBFRA502 Manage a franchise operation Gaming SITHGAM001 SITHGAM002 SITHGAM003 SITHGAM004 SITHGAM005 SITHGAM006 SITHGAM007 SITHGAM008 SITHGAM009 SITHGAM010 SITHGAM011 SITHGAM012 SITHGAM013 Provide responsible gambling services Attend gaming machines Operate a TAB outlet Conduct Keno game Analyse and report on gaming machine data Deal Baccarat games Conduct Big Wheel games Deal Blackjack games Deal Poker games Deal Pontoon games Conduct Rapid Roulette games Conduct Roulette games Conduct Sic Bo games Approved Page 9 of 12
SITHGAM014 SITHGAM015 SITHGAM016 SITHGAM017 SITHGAM018 SITHGAM019 SITHGAM020 SITHGAM021 Manage gaming activities Attend casino gaming machines Deal Caribbean Stud games Deal Casino War games Deal Mississippi Stud games Conduct Rapid Baccarat games Conduct Rapid Big Wheel games Deal Three Card Poker games Human Resource Management BSBHRM604 SITXHRM002 SITXHRM005 Manage employee relations Roster staff Manage volunteers Inventory SITXINV002 SITXINV004 SITXINV005 Maintain the quality of perishable items Control stock Establish stock purchasing and control systems Kitchen Operations SITHKOP003 SITHKOP004 SITHKOP005 SITHKOP006 SITHKOP007 SITHKOP008 Plan and display buffets Develop menus for special dietary requirements Coordinate cooking operations Plan catering for events or functions Design and cost menus Select catering systems Management and Leadership BSBRSK501 Manage risk Marketing and Public Relations Approved Page 10 of 12
BSBMKG401 SITXMPR001 SITXMPR002 SITXMPR003 SITXMPR004 SITXMPR005 SITXMPR006 Profile the market Coordinate production of brochures and marketing materials Create a promotional display or stand Plan and implement sales activities Coordinate marketing activities Participate in cooperative online marketing initiatives Obtain and manage sponsorship Patisserie SITHPAT001 SITHPAT002 SITHPAT003 SITHPAT004 SITHPAT005 SITHPAT006 SITHPAT007 SITHPAT008 SITHPAT009 SITHPAT010 Produce cakes Produce gateaux, torten and cakes Produce pastries Produce yeast-based bakery products Produce petits fours Produce desserts Prepare and model marzipan Produce chocolate confectionery Model sugar-based decorations Design and produce sweet buffet showpieces Planning and Product Development SITTPPD005 SITTPPD007 SITTPPD008 SITTPPD009 SITTPPD010 Develop host community awareness of tourism Research and analyse tourism data Develop tourism products Develop environmentally sustainable tourism operations Develop culturally appropriate tourism operations Approved Page 11 of 12
Security CPPSEC2012A CPPSEC3017A CPPSEC3018A Monitor and control individual and crowd behaviour Plan and conduct evacuation of premises Provide for the safety of persons at risk Work Health and Safety SITXWHS002 Identify hazards, assess and control safety risks Working in Industry SITHIND001 SITHIND002 SITHIND004 Use hygienic practices for hospitality service Source and use information on the hospitality industry Work effectively in hospitality service Qualification Mapping Information SIT60313 Advanced Diploma of Hospitality Links Companion Volume Implementation Guide: - http://www.serviceskills.com.au/resources Approved Page 12 of 12