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Advanced Diploma of Hospitality Management SIT60316
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Overview

With this qualification you will be able to operate at a senior level using substantial industry knowledge and wide-ranging, specialised managerial skills across the hospitality industry, including restaurants and bars, sales and marketing including social media applications, human resources, financial management and business operations. You will be able to work independently, take responsibility for others and make a range of strategic business decisions.

This course is in transition. You may be transferred to a replacement course in 2024.

Qualification:

 Advanced Diploma of Hospitality Management SIT60316

Course No:

 AD-TS18

Campus:

 CIT Reid 

Duration:

 1 semester full-time (approx. 22 hours of study per week) or part-time equivalent following the achievement of the Diploma of Hospitality Management SIT50416
OR
4 semesters full-time (approx. 22 hours of study per week) or part-time equivalent if you are entering the course without lower level qualifications in Hospitality or fields such as Events, Tourism or Travel.

Cost Info:

The 2023 Semester 2 enrolment fees for this course are based on the costs per subject as indicated below. The total course cost may vary depending on the choice of elective subjects or if subjects are attempted more than once. Subject costs identified as Standard are partially subsidised by the ACT Government. Concessions may be available to eligible students.

Indicative Cost:

 $3,774

Likely Job Outcome:

 This qualification provides a pathway to work in any sector of the hospitality industry as a senior manager in large organisation or small business owner or manager.
Possible job titles include:
- Food and beverage manager
- Operations manager
- Cafe owner or manager
- Human resources coordinator
- Sales and marketing coordinator

Application Type:

 Standard
Share:

Additional Information

You will be required to purchase materials required for the course (approximately $100.00). Please note that the cost of materials is in addition to tuition fees and that concessions DO NOT apply to this additional cost.

Skills Recognition

Entry Requirements

To be successful in this course, it is recommended that those entering this qualification possess a Diploma qualification or vocational experience at a coordination or management level in hospitality, or in fields such as events, tourism or travel.

To study any course at CIT (excluding degrees and non-accredited training) you must have a Unique Student Identifier (USI).

Further Study

Completion of this qualification may provide you with credit towards a Bachelor degree in a related course. CIT maintains relationships with a number of local and regional universities such as ANU, UC, ACU and CSU. Credit arrangements are subject to change. For the most up-to-date information, contact the university directly.

Literacy Skills Information

We suggest that you will need Australian Core Skills Framework literacy levels of at least 4 across reading, writing, learning, oral communication and, depending on your course of study, numeracy skills to successfully complete this course. If you do not have this level, you can still enrol and seek support to improve your skills or you may prefer to begin with the lower level course. Please visit Foundation Skills.

Transition Information

Qualifications at CIT are regularly updated or replaced to meet current industry needs and maximise your employment opportunities. If this occurs while you are part way through a qualification, you may need to vary your learning to meet the new national requirements. CIT will aim to make this as smooth as possible for you.

Subject Cancellations/Changes

To ensure positive outcomes for all students, CIT may need to cancel or change classes at short notice. CIT will make every effort to inform students as soon as changes are made and will also make every effort to offer alternative arrangements for students to meet the requirements of the subject and complete their qualification. In an unfortunate instance when this cannot be met, you will receive a full refund. Please ensure you maintain current contact details via CIT Self Service or by contacting CIT Student Services at infoline@cit.edu.au.


Subject Information

Complete 33 subjects

Core: Complete all 16

  • BSBDIV501   Manage diversity in the workplace
    • CIT Code: MGNT699
      Cost: Standard $132.00
      Description: This unit describes the skills and knowledge required to manage diversity in the workplace. It covers implementing the organisation's diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace. It applies to individuals who direct the work of others in teams of variable sizes. They may work with staff from different cultures, races, religions, generations, or other forms of difference in any industry context.
      Prerequisites: Nil
  • BSBFIM601   Manage finances
    • CIT Code: ACCT342
      Cost: Standard $176.00
      Description: This unit describes the skills and knowledge required to undertake budgeting, financial forecasting and reporting and to allocate and manage resources to achieve the required outputs for the business unit. It includes contributing to financial bids and estimates, allocating funds, managing budgets and reporting on financial activity. It applies to individuals who have managerial responsibilities which include overseeing the management of financial and other resources across a business unit, a series of business units or teams, or an organisation. It covers all areas of broad financial management. In a larger organisation this work would be supported by specialists in financial management.
      Prerequisites: Nil
  • BSBMGT617   Develop and implement a business plan
    • CIT Code: MGNT605
      Cost: Standard $132.00
      Description: This unit describes the skills and knowledge required to run a business operation and covers the steps required to develop and implement a business plan. It applies to individuals who are running an organisation or who take a senior role in determining the effective functioning and success of the organisation. As such, they may oversee the work of a number of teams and other managers. No licensing, legislative or certification requirements apply to this unit at the time of publication.
      Prerequisites: Nil
  • SITXCCS008   Develop and manage quality customer service practices
    • CIT Code: MGNT721
      Cost: Standard $66.00
      Description: This unit describes the performance outcomes, skills and knowledge required to develop, monitor and adjust customer service practices. It requires the ability to consult with colleagues and customers, develop policies and procedures for quality service provision, and manage the delivery of customer service. The unit applies to senior managers who operate independently, have responsibility for others and are responsible for making a range of operational and strategic decisions. This includes individuals working in a range of tourism, travel, hospitality and event contexts and to any small, medium or large organisation.
      Prerequisites: Nil
  • SITXFIN003   Manage finances within a budget
    • CIT Code: ACCT117
      Cost: Standard $66.00
      Description: This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations. The skills and knowledge for budget development are covered in SITXFIN004 Prepare and monitor budgets. This unit applies to all tourism, travel, hospitality and event sectors. The budget may be for an entire organisation, for a department or for a particular project or activity. It applies to those who operate independently or with limited guidance from others. This includes supervisors and departmental managers.
      Prerequisites: Nil
  • SITXFIN004   Prepare and monitor budgets
    • CIT Code: ACCT118
      Cost: Standard $66.00
      Description: This unit describes the performance outcomes, skills and knowledge required to analyse financial and other business information to prepare and monitor budgets. It requires the ability to draft and negotiate budgets, identify deviations, and manage the delivery of successful budgetary performance. The unit applies to all tourism, travel, hospitality and event sectors. The budget may be for an entire organisation, for a department or for a particular project or activity. It applies to senior personnel who operate independently or with limited guidance from others and who are responsible for making a range of financial management decisions.
      Prerequisites: Nil
  • SITXFIN005   Manage physical assets
    • CIT Code: MGNT221
      Cost: Standard $88.00
      Description: This unit describes the performance outcomes, skills and knowledge required to manage the physical assets of an organisation. It requires the ability to establish systems and practices for asset monitoring, maintenance and acquisition. It applies to senior managers who operate with significant autonomy and who are responsible for making a range of strategic management decisions. The unit applies to all tourism, hospitality and event sectors.
      Prerequisites: Nil
  • SITXGLC001   Research and comply with regulatory requirements
    • CIT Code: LEGL102
      Cost: Standard $176.00
      Description: This unit describes the performance outcomes, skills and knowledge required to comply with laws and licensing requirements for specific business operations. It requires the ability to access and interpret regulatory information, determine scope of compliance, and develop, implement and continuously review and update policies and practices for business compliance. The unit applies to regulatory requirements for day-to-day business operations in all tourism, travel, hospitality and event sectors and to special requirements for one-off events. It applies to senior personnel who operate independently or with limited guidance from others and who are responsible for making a range of operational business and regulatory compliance decisions.
      Prerequisites: Nil
  • SITXHRM003   Lead and manage people
    • CIT Code: MGNT131
      Cost: Standard $132.00
      Description: This unit describes the performance outcomes, skills and knowledge required to lead and manage people including in teams and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership. The unit applies to individuals who operate independently and are responsible for leading and motivating people and teams. This includes supervisors, operational and senior managers. The unit applies to all tourism, travel, hospitality and event sectors.
      Prerequisites: Nil
  • SITXHRM004   Recruit, select and induct staff
    • CIT Code: MGNT723
      Cost: Standard $132.00
      Description: This unit describes the performance outcomes, skills and knowledge required to coordinate the recruitment, selection and induction of new staff members within the framework of existing human resource policies and procedures. It requires the ability to identify recruitment needs, develop selection criteria, process and evaluate applications, select people according to their attitude, aptitude and fit to the position and coordinate induction programs. The unit applies to senior personnel who operate independently or with limited guidance from others, including dedicated specialist staff or operational or senior managers. It applies to all tourism, travel, hospitality and event sectors.
      Prerequisites: Nil
  • SITXHRM006   Monitor staff performance
    • CIT Code: MGNT129
      Cost: Standard $110.00
      Description: This unit describes the performance outcomes, skills and knowledge required to monitor staff performance within the framework of established performance management systems. It requires the ability to monitor the day-to-day effectiveness of staff and conduct structured performance appraisals and formal counselling sessions. The unit applies to senior personnel who operate independently or with limited guidance from others, including dedicated specialist staff or operational supervisors and managers. It applies to all tourism, travel, hospitality and event sectors.
      Prerequisites: Nil
  • SITXMGT001   Monitor work operations
    • CIT Code: MGNT126
      Cost: Standard $44.00
      Description: This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems. The unit applies to all industry sectors, and to individuals operating at a team leading, supervisory or frontline management level.
      Prerequisites: Nil
  • SITXMGT002   Establish and conduct business relationships
    • CIT Code: COMM130
      Cost: Standard $132.00
      Description: This unit describes the performance outcomes, skills and knowledge required to establish and manage positive business relationships. It requires the ability to use high-level communication and relationship building skills to conduct formal negotiations and make commercially significant business-to-business agreements. The unit applies to all industry sectors, and to individuals who take responsibility for making decisions about purchasing or marketing activities. They also oversee the maintenance of contracts or agreements. This could include senior operational personnel, sales and marketing personnel, managers or owner-operators of small businesses. Agreements may relate to corporate accounts, service contracts, agency agreements, venue contracts, rate negotiations, preferred product agreements, supply agreements and marketing agreements.
      Prerequisites: Nil
  • SITXMPR007   Develop and implement marketing strategies
    • CIT Code: MKTG201
      Cost: Standard $176.00
      Description: This unit describes the performance outcomes, skills and knowledge required to analyse internal and external business environments, and develop and evaluate marketing strategies and plans for products and services. The unit applies to all industry sectors, and to individuals in senior marketing or management roles. This may include those whose primary role is marketing related, or those for whom marketing is a part of a broader job responsibility. Marketing strategies could be developed for a new or existing product or service, a small or medium-sized business organisation, a destination or a specific project, such as an event.
      Prerequisites: Nil
  • SITXWHS004   Establish and maintain a work health and safety system
    • CIT Code: OHSS120
      Cost: Standard $66.00
      Description: This unit describes the performance outcomes, skills and knowledge required to develop, implement and sustain effective, professional and contemporary work health and safety (WHS) management practices. It requires the ability to establish and review systems, policies and procedures designed to ensure a safe workplace. The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation. It applies to those senior managers who operate with significant autonomy and are responsible for making a range of strategic management decisions. This unit incorporates the requirement, under state and territory WHS legislation, for businesses to take a systematic approach to managing the safety of their workers and others in the workplace.
      Prerequisites: Nil
  • BSBMGT517   Manage operational plan
    • CIT Code: MGNT768
      Cost: Standard $154.00
      Description: This unit describes the skills and knowledge required to develop and monitor implementation of the operational plan to provide efficient and effective workplace practices within the organisation’s productivity and profitability plans. Management at a strategic level requires systems and procedures to be developed and implemented to facilitate the organisation’s operational plan. This unit applies to individuals who manage the work of others and operate within the parameters of a broader strategic and/or business plan. No licensing, legislative or certification requirements apply to this unit at the time of publication.
      Prerequisites: Nil

Electives: Complete 17

  • SITHFAB014   Provide table service of food and beverage
    • CIT Code: FBEV108
      Cost: Standard $504.00
      Description: This unit describes the performance outcomes, skills and knowledge required to provide quality table service of food and beverage in à la carte or fine-dining settings. It covers high order service techniques to prepare the restaurant for the service period, provide food and beverage advice to customers, serve and clear food and beverages, and complete end of service tasks. Fundamental technical skills for food and beverage service are covered by the unit SITHFAB007 Serve food and beverage. This unit applies to hospitality organisations where table service of food and beverage is provided, such as restaurants, dining rooms and function venues. It applies to food and beverage attendants who work with some independence and under limited supervision. They may provide operational advice and support to team members. The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.
      Prerequisites: SITHFAB002 Provide responsible service of alcohol
      SITXFSA001 Use hygienic practices for food safety
  • SITHFAB002   Provide responsible service of alcohol
    • CIT Code: FBEV113
      Cost: Standard $22.00
      Description: This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol. Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries. The unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management. The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol. Certification requirements differ across states and territories. In some cases all people involved in the sale, service and promotional service of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff. This unit covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases after completion of this unit, state and territory liquor authorities require candidates to complete a bridging course to address these specific differences. Those developing training to support this unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors.
      Prerequisites: Nil
  • SITHFAB016   Provide advice on food
    • CIT Code: FBEV116
      Cost: Standard $88.00
      Description: This unit describes the performance outcomes, skills and knowledge required to provide accurate information and advice on different menu options. It requires the ability to evaluate organisational menu items, provide advice to customers on their menu selection, contribute to menu design, and continuously extend personal product knowledge of food and cuisines. The unit applies to hospitality organisations that serve food, including hotels, restaurants, cafes, wineries, fine food outlets and clubs. It applies to food and beverage attendants who operate with some level of independence and under limited supervision to provide advice to others about menu selection.
      Prerequisites: Nil
  • SITHFAB003   Operate a bar
    • CIT Code: FBEV155
      Cost: Standard $103.00
      Description: This unit describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other units. The unit applies to any hospitality organisation that operates a bar, including hotels, restaurants, clubs, cafes, and wineries. The unit applies to bar attendants who operate with some level of independence and under limited supervision. The sale and service of alcohol is subject to the provisions of liquor legislation law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.
      Prerequisites: SITHFAB002 Provide responsible service of alcohol
      SITXFSA001 Use hygienic practices for food safety
  • SITHFAB011   Provide advice on beers, spirits and liqueurs
    • CIT Code: FBEV158
      Cost: Standard $88.00
      Description: This unit describes the performance outcomes, skills and knowledge required to evaluate a range of local and imported beers, spirits and liqueurs; provide advice to customers on their selection; and continuously extend personal product knowledge. The unit applies to hospitality, retail, breweries and wholesale organisations that sell beers, spirits and liqueurs. It applies to personnel who operate independently or with limited guidance from others and who have substantial specialist knowledge of beers, spirits and liqueurs. This includes beverage sales consultants, bar specialists, sommeliers, and senior bar and food and beverage attendants. The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.
      Prerequisites: SITHFAB002 Provide responsible service of alcohol
  • SITHFAB012   Provide advice on Australian wines
    • CIT Code: FBEV160
      Cost: Standard $88.00
      Description: his unit describes the performance outcomes, skills and knowledge required to evaluate a range of Australian wines; provide advice to customers on their selection; and continuously extend personal product knowledge. The unit applies to hospitality, winery, retail and wholesale organisations that sell Australian wines. It applies to personnel who operate independently or with limited guidance from others and who have substantial specialist knowledge of Australian wines. This includes beverage sales consultants, winery sales staff, bar specialists, sommeliers, and senior bar and food and beverage attendants. The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.
      Prerequisites: SITHFAB002 Provide responsible service of alcohol
  • SITHIND004   Work effectively in hospitality service
    • CIT Code: HOSP185
      Cost: Standard $242.00
      Description: This unit describes the performance outcomes, skills and knowledge required to work effectively in a hospitality environment and provide service to customers during service periods. It requires the ability to integrate a range of individual technical skills while dealing with numerous sales, service or operational tasks simultaneously to meet the needs of multiple and diverse customers. It incorporates preparation, service and end of service tasks. The unit applies individuals working in a range of different departments such as accommodation services, food and beverage, gaming operations and housekeeping, in various hospitality industry settings, including bars, hotels, cafes, restaurants, clubs, pubs and motels. It applies to those frontline service personnel who deal directly with customers on a daily basis and who operate with some level of independence and under limited supervision.
      Prerequisites: Nil
  • SITXMGT003   Manage projects
    • CIT Code: MGNT125
      Cost: Standard $132.00
      Description: This unit describes the performance outcomes, skills and knowledge required to develop project plans, implement project activities, monitor progress to ensure objectives are achieved, and evaluate all aspects of projects. The unit applies to all tourism, travel, hospitality and event sectors and the project could relate to event planning and execution, product development, research or initiatives such as the introduction of new workplace systems or technologies. It applies to senior personnel who operate independently or with limited guidance from others and who are responsible for making a range of operational business and project management decisions.
      Prerequisites: Nil
  • BSBRSK501   Manage risk
    • CIT Code: MGNT615
      Cost: Standard $132.00
      Description: This unit describes skills and knowledge required to manage risks in a range of contexts across an organisation or for a specific business unit or area in any industry setting. It applies to individuals who are working in positions of authority and are approved to implement change across the organisation, business unit, program or project area. They may or may not have responsibility for directly supervising others.
      Prerequisites: Nil
  • SITEEVT005   Plan in-house events or functions
    • CIT Code: MGNT726
      Cost: Standard $88.00
      Description: This unit describes the performance outcomes, skills and knowledge required to plan the delivery of events or functions in a commercial venue. It requires the ability to identify customer operational needs and preferences, prepare and confirm event proposals, and finalise operational documents for the delivery of events. This unit is relevant to events that are diverse in nature and are coordinated in many industry contexts, including the tourism, hospitality, sport, cultural and community sectors. It applies to event coordinators who operate independently, and are responsible for making a range of operational decisions. They may work in commercial event or function venues, such as hotels, clubs, theatres, and convention and exhibition centres.
      Prerequisites: Nil
  • SITXFSA001   Use hygienic practices for food safety
    • CIT Code: OHSS457
      Cost: Standard $33.00
      Description: This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas. This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
      Prerequisites: Nil
  • SITXHRM002   Roster staff
    • CIT Code: MGNT722
      Cost: Standard $66.00
      Description: This unit describes the performance outcomes, skills and knowledge required to develop, administer and communicate staff rosters. It requires the ability to plan rosters according to industrial provisions, operational efficiency requirements, and within wage budgets. This unit applies to individuals responsible for developing staff rosters for situations involving potentially large numbers of staff working across a range of different service periods or shifts. It does not apply to small office environments. It applies to senior personnel who operate independently or with limited guidance from others, including dedicated specialist staff or operational supervisors and managers. The unit applies to all tourism, travel, hospitality and event sectors.
      Prerequisites: Nil
  • SITXWHS002   Identify hazards, assess and control safety risks
    • CIT Code: OHSS458
      Cost: Standard $66.00
      Description: This unit describes the performance outcomes, skills and knowledge required to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes. The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation. All people working at all levels can participate in risk assessments which are commonly conducted as a team effort. Frontline operational personnel, who operate with some level of independence and under limited supervision, would assist other colleagues during the process. Individuals may conduct the assessments independently of others. This unit incorporates the requirement, under state and territory work health and safety (WHS) legislation, for businesses to conduct risk assessments involving their workers to manage the safety of those workers and anyone else in the workplace.
      Prerequisites: Nil
  • SITXINV004   Control stock
    • CIT Code: ADMN225
      Cost: Standard $55.00
      Description: This unit describes the performance outcomes, skills and knowledge required to process stock orders, maintain stock levels, minimise stock losses, manage stocktakes and maintain all documents that relate to the administration of any type of stock. The unit applies to all tourism, travel, hospitality and event sectors. The unit is relevant to organisations where stock control is an integral and essential part of business operations, and where there are complex ordering and control issues to be considered. The unit is not appropriate for situations where stock management is very simple, such as controlling stationery supplies in a small office. The unit applies to stock control personnel who operate independently, have responsibility for others and make a range of decisions on the overall administration of stock. It applies to all tourism, travel, hospitality and event sectors.
      Prerequisites: Nil
  • SITXEBS002   Develop, implement and monitor the use of social media in a business
    • CIT Code: TOUR252
      Cost: Standard $88.00
      Description: This unit describes the performance outcomes, skills and knowledge required to manage the development and implementation of social media in a business and monitor its effectiveness. It requires an understanding of social media tools and platforms in order to develop a social media plan, and supporting organisational policies for social media use. This unit does not address the skills and knowledge required to set up social media accounts or its day-to-day business use. The unit is relevant to businesses operating in many industry contexts, including the tourism, travel, hospitality, events and other service industry sectors. It applies to owners or managers of businesses who are responsible for the planning, development and monitoring of social media use in a business context.
      Prerequisites: Nil
  • BSBSTR601   Manage innovation and continuous improvement
    • CIT Code: BUSN531
      Cost: Standard $200.00
      Description: This unit describes the skills and knowledge required to sustain and develop an environment in which continuous improvement, innovation and learning are promoted and rewarded.The unit applies to individuals with managerial responsibilities who aim to build a better and more effective work environment. Continuous improvement and innovation have links with the model of the learning organisation and people working at this level play an important role in building the culture, values and attitudes of the organisation.No licensing, legislative or certification requirements apply to this unit at the time of publication.
      Prerequisites: Nil
  • SITHFAB005   Prepare and serve espresso coffee
    • CIT Code: FBEV127
      Cost: Standard $66.00
      Description: This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians. Preparation of coffee beverages using other methods is covered in SITHFAB004 Prepare and serve non-alcoholic beverages. This unit applies to any hospitality organisation that serves espresso coffee beverages, including cafes, restaurants, bars, clubs, function and event venues. It applies to espresso machine operators who operate with some level of independence and under limited supervision.
      Prerequisites: SITXFSA001 Use hygienic practices for food safety

Related Courses

Certificate III Hospitality SIT30622
Statement Attainment Bar Service
Statement Attainment Responsible Service of Alcohol
Statement Attainment Customer Service SITSS00078
Statement Attainment Introduction to Hospitality Service
Statement Attainment Hospitality Compliance Skill Set SITSS00070
Statement Attainment Provide Responsible Gambling Services
Non-Accredited Training Coffee Basics

More Information

For more information about this course please contact CIT Student Services on (02) 6207 3188 or email infoline@cit.edu.au