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 acquiring targeted skills in accommodation services, cookery, food and beverage and gaming. The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

course pathways

On successful completion of this course students may be eligible to undertake Bachelor’s Program in Hospitality or Management.

Employment Pathway for Students

This qualification provides a pathway to work as:

• Area Manager or Operations Manager
• Café Owner or Manager
• Motel Owner or Manager
• Room Divisional Manager

**Please Note: The pathways are not prerequisites; rather a reference point that can be utilised by CIT when determining the suitability for enrolment with prospective learners. For additional details please refer Entry Requirements.

Entry Requirements

All international students should be able to meet the English requirements as required under the assessment level of the student by Department of Home Affairs. Cornell Institute of training accepts the results from International English Language Testing System (IELTS), PTE Academic English or the Test of English as a Foreign Language (TOEFL) as below:

Acceptable Form of evidence for English Language Profi¬ciency at Cornell Institute of Training	Acceptable Score for Direct Entry Level for Certifi¬cate/ Diploma/ Advanced Diploma Courses
International English Language Testing System (IELTS) - Academic	6
Test of English as Foreign Language (TOEFL) - (IBT)	60-78
Pearson Test of English Academic (PTE Academic)- (IBT)	51.6

Academic Requirements:

Australian year 12 Equivalent of other countries

Age Requirements:

For international students, CIT has a requirement that all students must be over 18 years of age at the commencement of course.

Other entry requirements apply:

Cornell Institute of Training conducts pre-enrolment needs analysis to best tailor the course and support services to all the candidates. A pre-enrolment interview and LLND assessment may also be required

Course Structure

Unit of Competency Code	Unit of Competency Title	Core/Elective
BSBFIN601	Manage organisational finances	Core
SITXHRM009	Lead and manage people	Core
SITXFIN009	Manage finances within a budget	Core
SITXMGT005	Establish and conduct business relationships	Core
SITXCCS016	Develop and manage quality customer service practices	Core
SITXGLC002	Identify and manage legal risks and comply with law	Core
SITXFIN010	Prepare and monitor budgets	Core
SITXFIN011	Manage physical assets	Core
SITXMGT004	Monitor work operations	Core
BSBOPS601	Develop and implement business plans	Core
SITXMPR014	Develop and implement marketing strategies	Core
SITXHRM010	Recruit, select and induct staff	Core
SITXHRM012	Monitor staff performance	Core
SITXWHS008	Establish and maintain a work health and safety system	Core
SITXFSA005	Use hygienic practices for food safety	Elective (Group A)
SITHCCC043	Work effectively as a cook**	Elective (Group B)
SITHCCC027	Prepare dishes using basic methods of cookery*	Elective (Group C)
SITHCCC029	Prepare stocks, sauces and soups*	Elective (Group C)
SITHCCC030	Prepare vegetable, fruit, eggs and farinaceous dishes**	Elective (Group C)
SITHCCC035	Prepare poultry dishes**	Elective (Group C)
SITHCCC036	Prepare meat dishes**	Elective (Group C)
SITHCCC031	Prepare vegetarian and vegan dishes**	Elective (Group C)
SITHCCC037	Prepare seafood dishes**	Elective (Group C)
SITHPAT016	Produce desserts*	Elective (Group C)
SITXINV006	Receive, store and maintain stock*	Elective (Group C)
SITHCCC039	Produce pates and terrines**	Elective (Group C)
SITHCCC025	Prepare and present sandwiches*	Elective (Group C)
SITHCCC026	Package prepared foodstuffs*	Elective (Group C)
SITHCCC040	Prepare and serve cheese*	Elective (Group C)
SITHCCC044	Prepare specialised food items**	Elective (Group C)
SITXHRM007	Coach others in job skills	Elective (Outside)
SITHKOP009	Clean kitchen premises and equipment	Elective (Outside)
SITHKOP010	Plan and cost recipes	Elective (Outside)

Note: Units marked with * have one or more prerequisites. Refer to individual units for details: * SITXFSA005 Use hygienic practices for food safety ** SITXFSA005 Use hygienic practices for food safety and SITHCCC027-Prepare dishes using basic methods of cookery

Assessment Method

• Demonstrations
• Workplace Training
• Projects
• Case Studies
• Written Questions Answers

Work-based Training - Each student pursuing SIT60322 Advanced Diploma of Hospitality Management is required to successfully complete unit SITHCCC043 - Work effectively as a cook. To complete this unit, each student is required to complete at least 48 shifts (4 hours each) in a hospitality establishment, including breakfast, lunch, dinner, and special functions as a part of their work-based training.

Mode of Delivery

The course is delivered via face-to-face training and independent study. The following techniques are employed during face-to-face delivery depending on the subject matter: trainer demonstrations, power point presentations, individual tasks, case studies, research, role plays, practical demonstrations and group work. The context of the simulated workplace environment will be incorporated into delivery methodologies and students’ complete tasks to workplace standards.

Students also undertake independent study and assessment activities in addition to scheduled classes. Examples of activities include undertaking homework set by trainers, research, reading, practicing applying knowledge and skills learnt in class, and preparing for and undertaking out of class assessment tasks.

Recognition of Prior Learning (RPL)

Recognition of Prior Learning is the process of formal recognition for skills and knowledge gained through previous learning. You may be eligible for recognition of prior learning for part or all of your intended course, based on your previous experiences and learning. For further information refer to www.cornell.vic.edu.au

Credit Transfer

You may be eligible for a credit transfer if you have previously undertaken training through an Australian Registered Training Organisation. Students who have successfully completed whole units of competency with an Australian Registered Training Organisation that are identical to any of those contained within this course can apply for Credit Transfer.

International students

Cornell Institute of Training offers various intakes throughout the year. International students can enter the course at any of these intakes, subject to meeting entry requirements.