SIT60322 Advanced Diploma of Hospitality Management

• Gain an understanding of the hospitality industry including where to source key industry knowledge and information, key social and cultural sensitivity and how to research and comply with regulatory requirements
• Business essentials such as how to manage finances, budgets, manage the business operations, develop and implement business plans, recruit and induct staff, effective communication skills and how to manage conflict
• Strategies to work effectively in a team environment and enhance the customer experience, how to coach and train staff, manage diversity in the workplace lead staff and work effectively as a chef
• The use of kitchen equipment to produce food items such as appetisers, salads, stocks, sauces, soups, vegetable, fruit, egg and farinaceous dishes, poultry dishes, seafood dishes, meat dishes, food to meet special dietary requirements, cakes, pastries and breads
• Safety essentials such as the implementation and ongoing monitoring of work health and safety practices, how to Identify hazards, assess and control safety risks and participate in safe food handling practices

Students will be assessed through the following general methods of assessment that may apply for each unit. Each of the selected methods must be completed/deemed satisfactory, as each method is only a partial completion.

• Written Activities Assessment/Knowledge Questions – a set of written tasks provided to the student required to be completed including, true/false, multiple choice, short answers or of the type where a ‘sequence of order’ list is required.
• Assignment – this Assessment Tool will require written document(s) to be submitted and may take the form of short answer questions, completion of templates, or questions requiring research and more in-depth responses than the type of questions that would be included in Knowledge questions.
• Practical Project – this type of Assessment Tool requires the student to complete a combination of tasks such as some type of practical task and some written work. Examples include (but are not limited to):
  • A roleplay – student to complete some written answers/sections of a document and the assessor recording their observation and /or comments about practical skill(s) being demonstrated while asking the student questions
  • A portfolio of research
  • A vocational logbook – record of tasks undertaken in the workplace by the student.
  • A verbal report
  • A journal, diary or reflection by a student
  • A presentation (where there are preparatory notes, slides and the presentation itself)

Recognition of Prior Learning (RPL) is a form of assessment that acknowledges skills and knowledge gained through formal training
conducted by industry or education, work experience, and life experience to gain Nationally Recognised Qualification.
Credit for previous studies is not recognition of prior learning.
Credit is producing evidence of units of competency/qualifications previously undertaken and successfully completed. Applications for Credit Transfer must include units of competencies completed, duration of the course and evidence of completion (certificate and transcript or statements of attainment).

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Queensford College use industry current practices and methodologies to ensure the training program is relevant to industry while also meeting Training Package requirements. Our students have access to a team of reliable staff and trainers that are available throughout the course duration. For the duration of the course students will be supported with the following:

• Student Services: for all administrative enquiries and on issues associated with general academic skills
• Trainers: to answer any questions students may have about the course content, assessments and study progress
• Help Desk: for any assistance on course materials and assessment submission through our online learning platform.