Advanced Diploma of Hospitality
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 specialisation in accommodation services, cookery, food and beverage and gaming.
Course Structure
The following 33 units will be completed over the course of 100 teaching weeks:
Core Units
- SITHIND001 Use hygienic practices for hospitality service
- BSBDIV501 Manage diversity in the workplace
- BSBFIM601 Manage Finances
- BSBMGT517 Manage operational plan
- BSBMGT617 Develop and implement a business plan
- SITXCCS008 Develop and manage quality customer service practices
- SITXFIN003 Manage finances within a budget
- SITXFIN004 Prepare and monitor budgets
- SITXFIN005 Manage physical assets
- SITXGLC001 Research and comply with regulatory requirements
- SITXHRM003 Lead and manage people
- SITXHRM004 Recruit and select staff
- SITXHRM006 Monitor staff performance
- SITXMGT001 Monitor work operations
- SITXMGT002 Establish and conduct business relationships
- SITXMPR007 Develop and implement marketing strategies
- SITXWHS004 Establish and maintain a work health and safety system
- SITHIND004 * Work effectively in hospitality service
Elective Units
- SITHIND002 Source and use information on the hospitality industry
- SITTIND001 Source and use information on the tourism and travel industry
- SITEEVT001 Source and use information on the event industry
- SITXSFA001 Use hygienic practices for food safety
- BSBADM502 Manage meetings
- BSBCMM401 Make a presentation
- SITXWHS004 Establish and maintain a work health and safety system
- SITXWHS002 Identify hazards, assess and control safety risks
- SITXCCS003 Interact with others
- SITHFAB002 Provide responsible service of alcohol
- SITHFAB005 Prepare and serve espresso coffee
- SITHFAB007 Serve food and beverage
- SITXHRM002 Roster staff
- SITXCOM005 Mange conflict
- SITHIND003 * Use hospitality skills effectively
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | Learners are over 18 years of age. |
| Academic Entry Requirements | They have either completed their education to a level which is equivalent to an Australian Senior High School, College or University |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | All international students must be able to demonstrate an IELTS 5.5 level of English language or equivalent. |
Pathway
- Cert IV + Diploma + Advanced Dip Hos
- Diploma + Advanced Dip Hos
- Cer III CC+ Cer IV KM + Diploma + ADip Hos
Career Opportunities
Possible job titles relevant to this qualification include:
- 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
- rooms division manager
Internship or Work Placement
In order to successfully complete the course and to be awarded with the Qualification students must complete a period of work placement to demonstrate their ability to perform to the required standard in the workplace.
Work Placement for this course will be up to 500 hours.