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 includes targeted skills in cookery, with the units selected providing a pathway to work in a variety of diverse hospitality industry environments including restaurants, pubs, cafés, and coffee shops.
Qualification
On successful completion of this course students are awarded the nationally recognised qualification: SIT60322 Advanced Diploma of Hospitality Management.
http://www.training.gov.au/Training/Details/SIT60322
http://www.myskills.gov.au/courses/details?Code=SIT60322

Upgrade
Trinity Institute (Australia) offers this upgrade course to students who have previously completed SIT40521 Certificate IV in Kitchen Management. 22 of the units you already passed will be used to help you complete this qualification.
Course Duration
Trinity Institute (Australia) will deliver this upgrade offering over 26 weeks, including 18 weeks of training and assessment, and 8 weeks of holidays. Training and assessment occurs over 20 hours per week during terms. It is recommended that students spend an additional 4 hours per week on study, research, practice and assessment preparation.
Location
Trinity Institute (Australia) campuses:

• Level 7, 16-18 Wentworth Street, Parramatta NSW
• Level 5, 770 George Street, Sydney NSW
• Suite 12, 100 George Street, Windsor NSW

Commercial kitchen:

• Shop 1, 17-19 Hassall Street Parramatta NSW

Pathways for Students
After achieving the SIT60322 Diploma of Hospitality Management graduates may choose to continue their education in a range of higher education qualifications in hospitality
Employment Pathway:
Possible job titles relevant to this qualification include

• Senior Manager
• Operations Manager
• Hospitality Manager

Please contact Team Trinity for current course fees.

Payment terms and conditions are included in the International Student Handbook. Additionally a detailed payment plan and payment arrangements are provided in the letter of offer and written agreement which is provided to the student for their review and agreement prior to acceptance into the course. The agreement also includes details of additional fees and charges, which may be applicable.

International students are also required to take out Overseas Health Insurance Cover before arriving in Australia. Trinity Institute (Australia) provides details of OSHC providers in the International Student Handbook.

Additional costs associated with living in Australia are outlined in the International Student Handbook. Students should carefully review these costs in relation to budgeting. Further information can be found at
https://www.studyinaustralia.gov.au/english/live-in-australia/living-costs.

Entry into this UPGRADE offering is limited to students who have previously completed SIT40521 Certificate IV in Kitchen Management.

Entry into this program requires International Students to fulfil requirements as listed below

• Must be 18 years of age or over.
• Completed year 12 (or equivalent); or
• A Certificate III qualification or equivalent or above
• Minimum 5.5 IELTS academic score or equivalent.

NOTE: Trinity Institute (Australia) conducts an entry interview with all prospective students to confirm details and ensure the course selected is the most appropriate for their needs.
NOTE: International students are required to hold Overseas Student Health Insurance cover for the duration of the course.

Career Outline
This course is conducted with a blended learning model that includes face-to-face learning in classrooms and in a fully functioning commercial kitchen, and interactive online/distance learning. Class sessions are planned to ensure that students have a mixture of practical and theoretical components and that classes cater for a wide variety of learning styles. Assessments are conducted using a variety of methods. At the beginning of each unit you will receive details of assessment tasks to be completed. Workplace practices and environments are simulated within our fully functioning commercial kitchen, which is often used to conduct skills based assessments.

Vocational Placement
To complete this course, students participate in 180 hours of vocational placement (30 hours per week for 6 weeks). Students identify their own host workplaces for vocational placement.

Credit and RPL are available to students with prior skills, experience, knowledge, or qualifications obtained from formal studies or training, in a related area. Recognition may reduce the duration of this course.

Equipment students should provide include

• a laptop installed with Microsoft Office or similar
• uniform (chef’s jacket, hat, apron, black trousers and black non-slip shoes) and knives.

Course Outline

To attain this qualification 33 units of competency must be successfully completed. You have already completed 22 as part of SIT40521 Certificate IV in Kitchen Management. These are the remaining 11 units that form this upgrade course:

• SITXFIN010 Prepare and monitor budgets
• SITXCCS016 Develop and manage quality customer service practices
• SITXMGT005 Establish and conduct business relationships
• SITXGLC002 Identify and manage legal risks and comply with law
• BSBFIN601 Manage organisational finances
• SITXFIN011 Manage physical assets
• SITWHS008 Establish and maintain a work health and safety system
• BSBOPS601 Develop and implement business plans
• SITXMPR014 Develop and implement marketing strategies
• SITXHRM010 Recruit, select and induct staff
• SITXHRM012 Monitor staff performance