Course Description
This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.
This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
Employment Pathways
Banquet or Function Manager, Bar or Café Manager, Chef de Cuisine, Chef Patissier, Club, Front Office or Kitchen Manager, Motel or Restaurant Manager, Sous Chef.
Educational Pathways
After successful completion of this qualification, students may have the opportunity to progress into SIT60316 – Advanced Diploma of Hospitality Management.
materials required
Students are required to have access to a computer with suitable word processing software and will require access to the internet for research purposes.
Course Credit
Credit may be assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications. Credit reduces the amount of learning required to achieve a qualification and may be acquiredthrough Credit Transfer or Recognition of Prior Learning (RPL).
Entry Requirements
FOR DOMESTIC:
It is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience prior to entering this qualification.
Students applying to access funded places will be required to meet the eligibility requirements applicable to the funding program, this may include undertaking a Language, Literacy and Numeracy test.
FOR INTERNATIONAL:
It is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience prior to entering this qualification.
Students must be over 18 years of age. Student visa applicants are required to provide the results of an English language test. ASMI will accept test results from the following specified English language tests for student visa purposes taken in any country:
- The TOEFL Paper-Based Test (TOEFL PBT)
- Pearson Test of English (PTE) Academic
- Cambridge English: Advanced (CAE) test (also known as Certificate in Advanced English).
Students are required to reach a minimum level of English: IELTS 5.5 (with no individual band less than 5.0) or TOEFL 530 or ISLPR 2+. For further advice or assistance, please contact the International Student Manager.
Other IELTS equivalence :
- PTE Academic 42
- Cambridge (adv) 47
- OET: Pass
Notes: Tests older than two years are not acceptable
(the snapshot under each course does not have this information which is required)
Delivery Models
FOR DOMESTIC:
Workplace Based – offered in Queensland, workplace based (combination of training and assessment delivery methods, including written assessment, portfolio of evidence, logbook and practical observation), 12 months full time or 24 months part time
RPL – offered in Australia, external based (combination of assessment of written evidence, practical observation and competency conversations), duration and fees will be determined by quality of evidence submitted and amount of gap training required.
FOR INTERNATIONAL:
Classroom Based – offered in Brisbane and Sydney, combination of classroom and online delivery (combination of training and assessment delivery methods, including written assessment, portfolio of evidence and practical observation), 26 weeks full time.
RPL – offered in Australia, external based (combination of assessment of written evidence, practical observation and competency conversations), duration and fees will be determined by quality of evidence submitted and amount of gap training required.
Fees and Funding Arrangements
FOR DOMESTIC:
Workplace Based (Fee for Service): Administration Fee: $30.00, Tuition Fees: $4,000.00
RPL: Administration Fee: $30.00, Tuition Fees: $3,000.00
Workplace Based (Higher Level Skills – for eligible students) – Administration Fee: $30.00, Contribution Fees: $350.00, Concessional Contribution Fees (for eligible students): $275.00. Refer to the Higher Level Skills Fact Sheet for more information.
FOR INTERNATIONAL – KITCHEN MANAGEMENT (BRISBANE):
Classroom Based (Fee for Service):
Option 1* (26 weeks stand alone): Administration Fee: $100.00, Resource Fees: $70.00, Tuition Fees: $4800.00.
* only available to students who have completed the Certificate III & IV in Commercial Cookery
Option 2 (104 weeks Certificate III, IV in Commercial Cookery, Diploma Hospitality Management): Administration Fee: $100.00, Resource Fees: $470.00, Tuition Fees: $16,430.00.
FOR INTERNATIONAL – ADMINISTRATION MANAGEMENT (BRISBANE):
Classroom Based (Fee for Service): Administration Fee: $100.00, Resource Fees: $120.00, Tuition Fees: $7130.00.
FOR INTERNATIONAL – ADMINISTRATION MANAGEMENT (SYDNEY):
Classroom Based (Fee for Service): Resource Fees: $300.00, Tuition Fees: $15,000.00.
Core Units
Students must successfully complete all 13 mandatory core unit in order to achieve this qualification:
- BSBDIV501 Manage diversity in the workplace
- BSBMGT517 Manage operational plan
- SITXCCS007 Enhance customer service experiences
- SITXCCS008 Develop and manage quality customer service practices
- SITXCOM005 Manage conflict
- SITXFIN003 Manage finances within a budget
- SITXFIN004 Prepare and monitor budgets
- SITXGLC001 Research and comply with regulatory requirements
- SITXHRM002 Roster staff
- SITXHRM003 Lead and manage people
- SITXMGT001 Monitor work operations
- SITXMGT002 Establish and conduct business relationships
- SITXWHS003 Implement and monitor work health and safety practices
Elective Units
FOR DOMESTIC:
Students must successfully complete 15 elective units of competency in order to achieve this qualification:
- BSBSUS501 Develop workplace policy and procedures for sustainability
- SITHFAB003 Operate a bar
- SITHFAB004 Prepare and serve non-alcoholic beverages
- SITHFAB011 Provide advice on beers, spirits and liqueurs
- SITHFAB014 Provide table service of food and beverage
- SITHFAB016 Provide advice on food
- SITXFIN001 Process financial transactions
- SITHIND002 Source and use information on the hospitality industry
- SITHIND004 Work effectively in hospitality service
- SITXFSA001 Use hygienic practices for food safety
- SITXFSA002 Participate in safe food handling practices
- SITXFSA004 Develop and implement a food safety program
- SITXHRM004 Recruit, select and induct staff
- SITXHRM006 Monitor staff performance
- SITXINV004 Control stock
FOR INTERNATIONAL – KITCHEN MANAGEMENT (BRISBANE):
Students must successfully complete 15 elective units of competency in order to achieve this qualification:
- SITXFSA001 Use hygienic practices for food safety
- SITHCCC020 Work effectively as a cook
- BSBADM502 Manage meetings
- SITHCCC001 Use food preparation equipment
- SITHCCC005 Prepare dishes using basic methods of cookery
- SITHCCC006 Prepare appetisers and salads
- SITHCCC007 Prepare stocks, sauces and soups
- SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
- SITHCCC012 Prepare poultry dishes
- SITHCCC013 Prepare seafood dishes
- SITHCCC014 Prepare meat dishes
- SITHCCC019 Produce cakes, pastries and breads
- SITXFSA002 Participate in safe food handling practices
- SITHKOP004 Develop menus for special dietary requirements
- SITHKOP005 Coordinate cooking operations
- SITHPAT006 Produce desserts
FOR INTERNATIONAL – ADMINISTRATION MANAGEMENT:
Students must successfully complete 15 elective units of competency in order to achieve this qualification:
- SITHIND001 Use hygienic practices for hospitality service
- SITHIND004 Work effectively in hospitality service
- BSBADM502 Manage meetings
- BSBCMM401 Make a presentation
- BSBITU302 Create electronic presentations
- BSBSUS501 Develop workplace policy and procedures for sustainability
- HLTAID003 Provide first aid
- SITHFAB002 Provide responsible service of alcohol
- SITXHRM006 Monitor staff performance
- SITXHRM004 Recruit, select and induct staff
- SITXINV003 Purchase goods
- SITXINV004 Control stock
- BSBRSK501 Manage risk
- SITXWHS002 Identify hazards, assess and control safety risks
- SITHIND002 Source and use information on the hospitality industry
Contextualisation
Elective unit selection may be contextualised to business requirements. All electives chosen must contribute to a valid, industry-supported vocational outcome.