SIT60322 Advanced Diploma of Hospitality Management

VU Polytechnic delivers the electives listed in the ‘course structure and units’ below. These electives have been selected based on industry needs, graduate pathways and/or student and teacher feedback. Alternative suitable electives are only available via Recognition of Prior Learning (RPL) and Credit Transfer (CT).

• Manage organisational finances

  Unit code

  BSBFIN601

• BSBOPS601 - Develop and implement business plans

• Develop and manage quality customer service practices

  Unit code

  SITXCCS016

• Manage finances within a budget

  Unit code

  SITXFIN009

• Prepare and monitor budgets

  Unit code

  SITXFIN010

• Manage physical assets

  Unit code

  SITXFIN011

• Identify and manage legal risks and comply with law

  Unit code

  SITXGLC002

• Lead and manage people

  Unit code

  SITXHRM009

• Recruit, select and induct staff

  Unit code

  SITXHRM010

• Monitor staff performance

  Unit code

  SITXHRM012

• Monitor work operations

  Unit code

  SITXMGT004

• Establish and conduct business relationships

  Unit code

  SITXMGT005

• Develop and implement marketing strategies

  Unit code

  SITXMPR014

• Establish and maintain a work health and safety system

  Unit code

  SITXWHS008

• Use hygienic practices for food safety

  Unit code

  SITXFSA005

• Work effectively as a cook

  Unit code

  SITHCCC043

• Plan cooking operations

  Unit code

  SITHKOP013

• Prepare Asian appetisers and snacks

  Unit code

  SITHASC021

• Use food preparation equipment

  Unit code

  SITHCCC023

• Prepare dishes using basic methods of cookery

  Unit code

  SITHCCC027

• Prepare appetisers and salads

  Unit code

  SITHCCC028

• Prepare stocks, sauces and soups

  Unit code

  SITHCCC029

• Prepare vegetable, fruit, eggs and farinaceous dishes

  Unit code

  SITHCCC030

• Prepare vegetarian and vegan dishes

  Unit code

  SITHCCC031

• Prepare poultry dishes

  Unit code

  SITHCCC035

• Prepare meat dishes

  Unit code

  SITHCCC036

• Prepare seafood dishes

  Unit code

  SITHCCC037

• Produce and serve food for buffets

  Unit code

  SITHCCC038

• Prepare and serve cheese

  Unit code

  SITHCCC040

• Produce cakes, pastries and breads

  Unit code

  SITHCCC041

• Prepare food to meet special dietary requirements

  Unit code

  SITHCCC042

• Produce yeast-based bakery products

  Unit code

  SITHPAT014

• Produce desserts

  Unit code

  SITHPAT016

• Use hygienic practices for food safety

  Unit code

  SITXFSA005

• Work effectively in hospitality service

  Unit code

  SITHIND008

• Use a computerised booking system

  Unit code

  SITXCCS017

• Manage risk to organisational reputation in an online setting

  Unit code

  SIRXOSM007

• Plan in-house events

  Unit code

  SITEEVT023

• Provide responsible service of alcohol

  Unit code

  SITHFAB021

• Operate a bar

  Unit code

  SITHFAB023

• Prepare and serve espresso coffee

  Unit code

  SITHFAB025

• Serve food and beverage

  Unit code

  SITHFAB027

• Conduct a product tasting for alcoholic beverages

  Unit code

  SITHFAB029

• Provide advice on beers, spirits and liqueurs

  Unit code

  SITHFAB031

• Provide table service of food and beverage

  Unit code

  SITHFAB034

• Provide advice on food and beverage matching

  Unit code

  SITHFAB037

• Plan and monitor espresso coffee service

  Unit code

  SITHFAB038

• BSBOPS502 - Manage business operational plans

• Lead diversity and inclusion

  Unit code

  BSBTWK501

• Roster staff

  Unit code

  SITXHRM008

• Plan and implement sales activities

  Unit code

  SITXMPR011

• Coordinate marketing activities

  Unit code

  SITXMPR012

• Provide advice on food

  Unit code

  SITHFAB036

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 the industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions with a strong focus on senior managers in commercial cookery or catering operations.