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 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
To be awarded this qualification students must successfully complete the following units of competency:
Core Units:
- BSBFIN601 Manage organisational finances
- BSBOPS601 Develop and implement business plans
- SITXCCS016 Develop and manage quality customer service practices
- SITXFIN009 Manage finances within a budget
- SITXFIN010 Prepare and monitor budgets
- SITXFIN011 Manage physical assets
- SITXGLC002 Identify and manage legal risks and comply with law
- SITXHRM009 Lead and manage people
- SITXHRM010 Recruit, select and induct staff
- SITXHRM012 Monitor staff performance
- SITXMGT004 Monitor work operations
- SITXMGT005 Establish and conduct business relationships
- SITXMPR014 Develop and implement marketing strategies
- SITXWHS008 Establish and maintain a work health and safety system
Electives:
- SITXFSA005 Use hygienic practices for food safety
- SITHKOP013* Plan cooking operations
- SITHCCC023* Use food preparation equipment
- SITHCCC041* Produce cakes, pastries and breads
- SITHCCC027* Prepare dishes using basic methods of cookery
- SITHCCC028* Prepare appetisers and salads
- SITHCCC029* Prepare stocks, sauces and soups
- SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC035* Prepare poultry dishes
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC036* Prepare meat dishes
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC037* Prepare seafood dishes
- SITHCCC027 Prepare and serve cheese
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | Must be 18 years of age or older. |
| Academic Entry Requirements | Must provide proof of school studies which is equivalent to Australian Year 12 or other higher qualifications. |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | Must provide valid academic IELTS* of at least 5.5 overall score or equivalent unless exempted or need to submit English Proficiency certificate from an approved ELICOS provider of intermediate level or above; or completion of substantial part of studies of at least an AQF Certificate IV qualification or higher within the last 2 years; or have successfully passed the Rockford College English Placement Test. For further details; please refer to the Department of Home Affairs (DOHA) website for Acceptable English and Exemptions. * Note that other English Language Test such as PTE and TOEFL can be accepted. |