Advanced Diploma of Hospitality Management
Course Overview
This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialized 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.
Course Structure
Participants need to complete (33) thirty-three units of competency, consisting of:
- SITXFSA001 Use Hygienic practices for food safety
- SITHCCC005 Prepare dishes using basic methods of cookery
- SITHCCC007 Prepare stocks, sauces and soups
- SITHCCC001 Use food preparation equipment
- SITXFSA002 Participate in safe food handling practices
- SITXFIN003 Manage finances within a budget
- SITHCCC003 Prepare and present sandwiches
- SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
- SITHCCC013 Prepare seafood dishes
- SITHCCC014 Prepare meat dishes
- SITHPAT006 Produce desserts
- SITHCCC012 Prepare poultry dishes
- SITHCCC006 Prepare appetisers and salads
- SITXMGT002 Establish and conduct business relationships
- SITXFIN004 Prepare and monitor budgets
- SITHCCC019 Produce cakes, pastries and breads
- SITHCCC018 Prepare food to meet special dietary requirements
- SITXHRM003 Lead and manage people
- BSBDIV501 Manage diversity in the workplace
- SITXMGT001 Monitor work operations
- SITXFIN005 Manage Physical Assets
- SITXCCS008 Develop and manage quality customer service practices
- SITXHRM004 Recruit, select and induct staff
- BSBMGT617 Develop and implement a business plan
- SITXCOM005 Manage conflict
- BSBMGT517 Manage operational plan
- SITXMPR007 Develop and implement marketing strategies
- SITXHRM006 Monitor staff performance
- SITHIND002 Source and use information on the hospitality industry
- BSBFIM601 Manage Finances
- SITXGLC001 Research and comply with regulatory requirements
- SITXWHS004 Establish and maintain work health and safety system
- SITHCCC020 Work effectively as a cook
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | To gain entry into this course, participants should have successfully completed year 12 or equivalent level of studies. Every learner must go through a Pre-Training Review (PTR) Process. The PTR process includes a PTR form, mandatory LLN Test and a computer self-assessment test which is reviewed by the Student Support Services team. |
| Minimum Age to Apply | Students must be of 18 years of age to apply.
|
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | An IELTS score of 5.5 or equivalent is required for entry into this program. |
Pathway
- Cert III Com Cook + Cert IV Kit Man + Dip Hos Man + Ad.Dip Hos Man
- Cert III Com Cook + Cert IV Kit Man + Dip Hos Man + Ad.Dip Hos Man
Career Opportunities
- Area manager or operations manager
- Café owner or manager
- Club secretary or manager
- Executive chef
- Executive housekeeper
- Executive sous chef
- Food and beverage manager
- Head chef
- Motel owner or manager
- Room’s division manager
Internship or Work Placements
180 hours of WBT.
Work Based Training (WBT) - It is a requirement of gaining this qualification that the students complete a work placement at an approved hospitality enterprise(s). The institute has an agreement with a range of approved hospitality enterprises for work placement. Participants will be advised of the assessment requirements at the beginning of each unit. Assessment will usually commence in the session following delivery.
Practical Training held at 9 Nicholson Street, Bentleigh, VIC 3204.