Course Code: SIT30821
CRICOS Code: 109871C
Course Code: SIT60322 | CRICOS Code: 110807A
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 Duration: 104 weeks
Course Fee: AUD $25,400 (Includes Materials/ Training & Enrolment fee)
Enrolment Fee: AUD $350
Blended (Face to Face + Online)
|2023 Intake Dates||2024 Intake Dates|
|30th January, 2023||29th January, 2024|
|06th March, 2023||04th March, 2024|
|24th April, 2023||22th April, 2024|
|29th May, 2023||27th May, 2024|
|17th July, 2023||15th July, 2024|
|21st August, 2023||19th August, 2024|
|09th October, 2023||07th October, 2024|
|13th November 2023||11th November 2024|
The following are the Admission requirements of Lead college:
- Must be 18 years of age or older at the time of course commencement
- Some prospective students may be asked to undertake an LLN assessment or enrolment interview prior to acceptance.
- Must have completed the following qualifications:
SIT30821 – Certificate III in Commercial Cookery (or superseded)
SIT40521 Certificate IV in Kitchen Management (or superseded)
SIT50422 Diploma of Hospitality Management (or superseded)
- Must demonstrate English level of IELTS 5.5 with no band less that 5.0 or equivalent, such as:
PTE Academic 42
General English Upper Intermediate
Assessments may include written questions, demonstration of tasks/techniques, group activities, in class activities, role play, presentation, work based project, research projects, and workplace observations/evidences.
Students will need to successfully complete all units in this course to receive certificate of SIT60322 – Advanced Diploma of Hospitality Management. Learners who partially complete the qualification will receive a Statement of Attainment for the units in which they are deemed competent.
This qualification requires learners to complete a work placement in a hospitality environment (commercial kitchen).
The college has allocated 360 hours for vocational placement.
- 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
Lead College will accept and recognise the qualifications and statements of attainment awarded by any other registered training organisation unless precluded by licensing requirements. We can also grant you credit transfer for subjects or units you have completed where equivalence can be established between the unit in your course, and the subject or unit you have completed.
During the entry process and interview stage LEAD College will discuss with you the process and options for RPL. Suitability is often determined on how much experience you have in a certain area, your work history and previous training. If RPL is determined as a possibility for you, you will be provided with a kit that will guide you in working through each unit to determine relevant skills and experience and identify whether you would be able to provide the required evidence.
|BSBFIN601||Manage organisational finances|
|BSBOPS601||Develop and implement business plans|
|SITXCCS016||Develop and manage quality customer service practices|
|SITXFIN009||Manage finances within a budget|
|SITXFIN010||Prepare and monitor budgets|
|SITXFIN011||Manage physical assets|
|SITXGLC002||Identify and manage legal risks and comply with law|
|SITXHRM009||Lead and manage people|
|SITXHRM010||Recruit, select and induct staff|
|SITXHRM012||Monitor staff performance|
|SITXMGT004||Monitor work operations|
|SITXMGT005||Establish and conduct business relationships|
|SITXMPR014||Develop and implement marketing strategies|
|SITXWHS008||Establish and maintain a work health and safety system|
|SITXFSA005||Use hygienic practices for food safety|
|SITXFSA006||Participate in safe food handling practices|
|SITXFSA008||Develop and implement a food safety program|
|SITXINV006*||Receive, store and maintain stock|
|HLTAID011||Provide First Aid|
|SITHCCC023*||Use food preparation equipment|
|SITHCCC027*||Prepare dishes using basic methods of cookery|
|SITHCCC028*||Prepare appetisers and salads|
|SITHCCC029*||Prepare stocks, sauces and soups|
|SITHCCC030*||Prepare vegetable, fruit, eggs and farinaceous dishes|
|SITHCCC031*||Prepare vegetarian and vegan dishes|
|SITHCCC035*||Prepare poultry dishes|
|SITHCCC036*||Prepare meat dishes|
|SITHCCC037*||Prepare seafood dishes|
|SITHCCC041*||Produce cakes, pastries and breads|
|SITHCCC042*||Prepare food to meet special dietary requirements|
|SITHCCC043*||Work effectively as a cook|
|SITHKOP010||Plan and cost recipes|
|SITHKOP012*||Develop recipes for special dietary requirements|