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SIT60322 ADVANCED DIPLOMA IN HOSPITALITY MANAGEMENT (Patisserie Pathway)

CRICOS Course Code: 110387E

SIT60322 Advanced Diploma of Hospitality Management

(Patisserie Pathway)

This qualification reflects the role of very highly skilled senior operator with leadership expertise in the field of hospitality skills combined with managerial skills and strong knowledge of industry to lead hospitality operations. You will learn to operate efficiently, be independent, learn to make consistently difficult decisions, have higher responsibility for managing the business with specialised skills and professional expertise.

This qualification provides a pathway to work in any hospitality industry sector as a large business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.

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Course Overview

DURATION

Duration 35 Weeks

STUDY UNITS

33 Units

  • 14 Core Units
  • 19 Elective Units
  • Total Units
  • *Scroll for more info

COURSE FEES

Includes

  • Tuition Fee
  • Resource Fee
  • application Fee
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Recognition of Prior Learning (RPL)

RPL is available (on GCA application) to students with prior skills, knowledge, experience or qualifications obtained from formal studies or training, in a related area. RPL may reduce the duration or time needed for your course completion.

GCA International Student Admission Requirements

  • Minimum of 18 years of age
  • Successful completion of Year 10 or equivalent.
  • Successful completion of SIT40721 Certificate IV in Patisserie and SIT50422 Diploma of Hospitality management
  • GCA English test to assess your LLN -Language Literacy and Numeracy Skills at enrolment.
STUDENT VISA REQUIREMENTS

Course Content

Unit CodeUnit descriptionType
BSBFIN601Manage organisational financesCORE
BSBOPS601Develop and implement business plansCORE
SITXCCS016Develop and manage quality customer service practicesCORE
SITXFIN009Manage finances within a budgetCORE
SITXFIN010Prepare and monitor budgetsCORE
SITXFIN011Manage physical assetsCORE
SITXGLC002Identify and manage legal risks and comply with lawCORE
SITXHRM009Lead and manage peopleCORE
SITXHRM010Recruit, select and induct staffCORE
SITXHRM012Monitor staff performanceCORE
SITXMGT004Monitor work operationsCORE
SITXMGT005Establish and conduct business relationshipsCORE
SITXMPR014Develop and implement marketing strategiesCORE
SITXWHS008Establish and maintain a work health and safety systemCORE
SITXFSA005Use hygienic practices for food safetyELECTIVE
SITHKOP013*Plan cooking operationsELECTIVE
SITHCCC023*Use food preparation equipmentELECTIVE
SITHCCC042*Prepare food to meet special dietary requirementsELECTIVE
SITHPAT011*Produce cakesELECTIVE
SITHPAT012*Produce specialised cakesELECTIVE
SITHPAT013*Produce pastries*ELECTIVE
SITHPAT014*Produce yeast-based bakery productsELECTIVE
SITHPAT015*Produce petits foursELECTIVE
SITHPAT016*Produce dessertsELECTIVE
SITHPAT017*Prepare and model marzipanELECTIVE
SITHPAT018*Produce chocolate confectioneryELECTIVE
SITHPAT019*Model sugar-based decorationsELECTIVE
SITHPAT020*Design and produce sweet showpiecesELECTIVE
SITXINV007*Purchase goodsELECTIVE
SITHFAB025*Prepare and serve espresso coffeeELECTIVE
SITHFAB027*Serve food and beverageELECTIVE
SITHFAB036Provide advice on foodELECTIVE
BSBTWK501Lead diversity and inclusionELECTIVE

Note *Unit(s) in this course marked below with * have one or more prerequisite(s)
Electives are subject to change to meet client and industry requirements.

DELIVERY METHOD

All enrolled students are required to attend classes for 20 scheduled course contact hours per week over 2.5 days.

Students will also be required access to computer and internet in order to complete reading modules and assessments.”

Course language: English