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Advanced Diploma of Hospitality Management

Provider:
Aim Institute
Course Code:
SIT60322
CRICOS Code:
112330F
Qualification Level:
Advanced Diploma
Course Area:
Food, Hospitality and Personal Services
Duration:
104-Week
Study Mode:
Full Time
Location:
RICHMOND, New South Wales, Australia
Course Fees:
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Delivery Mode:
On Campus
Target:
International
Intake:
-
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Course Overview

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 provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.

Course Structure

CORE UNITS:

Code Title Pre-requisite

BSBFIN601 Manage organisational finances NIL

BSBOPS601 Develop and implement business plans NIL

SITXFIN010 Prepare and monitor budgets NIL

SITXFIN011 Manage physical assets NIL

SITXGLC002 Identify and manage legal risks and comply with law NIL

SITXHRM009 Lead and manage people NIL

SITXHRM012 Monitor staff performance NIL

SITXMGT004 Monitor work operations NIL

SITXMPR014 Develop and implement marketing strategies NIL

SITXWHS008 Establish and maintain a work health and safety system NIL

SITXCCS016 Develop and manage quality customer service practices NIL

SITXFIN009 Manage finances within a budget NIL

SITXHRM010 Recruit, select and induct staff NIL

SITXMGT005 Establish and conduct business relationships NIL

ELECTIVE UNITS:

Code Title Pre-requisite

SITHIND005 Use hygienic practices for hospitality service NIL

SITHCCC023* Use food preparation equipment SITXFSA005

SITHCCC027* Prepare dishes using basic methods of cookery SITXFSA005

SITHCCC028* Prepare appetisers and salads SITXFSA005

SITHCCC029* Prepare stocks, sauces and soups SITXFSA005

SITHCCC026* Package prepared foodstuffs SITXFSA005

SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes SITXFSA005 SITHCCC027

SITHCCC031 Prepare vegetarian and vegan dishes SITXFSA005 SITHCCC027

SITHCCC035* Prepare poultry dishes SITXFSA005 SITHCCC027

SITHCCC036* Prepare meat dishes SITXFSA005 SITHCCC027

SITHCCC037* Prepare seafood dishes SITXFSA005 SITHCCC027

SITHCCC038* Produce and serve food for buffets SITXFSA005 SITHCCC027

SITHCCC040* Prepare and serve cheese SITXFSA005

SITHCCC041* Produce cakes, pastries and breads SITXFSA005

SITHCCC043* Work effectively as a cook SITXFSA005 SITHCCC027

SITHIND008 Work effectively in hospitality service NIL

SITHCCC042* Prepare food to meet special dietary requirements SITXFSA005 SITHCCC027

SITHCCC044* Prepare specialised food items SITXFSA005 SITHCCC027

SITHKOP015* Design and cost menus SITHKOP010

Entry Requirement

Admission Requirements
Minimum Age to Apply Students must be a minimum age of 18 years or above at the time of course commencement.
Academic Entry Requirements

To enter this qualification, applicants should have successfully completed the equivalent of Australian Year 12 or Certificate III or higher.
Language Requirement
IELTS Score (Minimum) To enter this qualification, applicants must also meet English Language Requirements – IELTS (Academic) overall score of 5.5 or TOEFL IBT 46 or Cambridge English Advanced (CAE) 162 or PTE Academic 42 or equivalent. English language competence can also be demonstrated through documented evidence of any of the following:
Minimum five (5) years of study in English in Australia, Canada, New Zealand, Britain, America, South America or Ireland.
Completed in Australia in English a substantial component (at least 50%) of a qualification at AQF level 4 or higher.
Successfully completed in Australia in English the Senior Secondary Certificate of Education.
Completed a recognised ELICOS program and achieved an English Proficiency level of upper intermediate or equivalent.
Applicants without the documented evidence to demonstrate the required English language competence may undertake the Language Literacy and Numeracy (LLN) test online to achieve a result of ACSF level 3 to meet Aim Institute’s English Language entry requirement.

Career Opportunities

This qualification reflects the role of commercial cooks who have a managerial or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a business in these sectors. Possible job titles include:

Area Manager; Motel Manager; operations Manager, Manager/Owner/Chef (Small Restaurant or Cafe), Executive Chef/Manager/General Manager/Food and Beverage Manager (Large Hotel)

Related industry sectors: Hospitality, Services Industry

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