Advanced Diploma of Hospitality Management
Course Overview
The Advanced Diploma of Hospitality Management will provide you with 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
This course will require the completion of 33 units (16 core units and 17 elective units) over 104 weeks of study.
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | 18 years and above |
| Academic Entry Requirements | 18 years and above with a High School Certificate (Year 12) A verified copy of qualifications & transcripts is required to accompany your application Qualification & transcripts need to be verified by CTI’s approved student recruitment agent to confirm their genuine status. |
| Language Requirement | |
|---|---|
| English Language Requirements | An overall equivalent IELTS 5.5 or equivalent and above |
Subjects
| Subject Name | Subject Type | Fees |
|---|---|---|
| Manage meetings | Elective | |
| Manage diversity in the workplace | Core | |
| Manage finances | Core | |
| Design and produce business documents | Elective | |
| Manage operational plan | Core | |
| Develop and implement a business plan | Core | |
| Analyse and present research information | Elective | |
| Manage risk | Elective | |
| Develop workplace policy and procedures for sustainability | Elective | |
| Use food preparation equipment | Elective | |
| Prepare dishes using basic methods of cookery | Elective | |
| Prepare appetisers and salads | Elective | |
| Prepare stocks, sauces and soups | Elective | |
| Prepare vegetable, fruit, eggs and farinaceous dishes | Elective | |
| Prepare poultry dishes | Elective | |
| Prepare seafood dishes | Elective | |
| Prepare meat dishes | Elective | |
| Prepare food to meet special dietary requirements | Elective | |
| Produce cakes, pastries and breads | Elective | |
| Work effectively as a cook | Elective | |
| Provide responsible service of alcohol | Elective | |
| Prepare and serve non-alcoholic beverages | Elective | |
| Prepare and serve espresso coffee | Elective | |
| Provide advice on food | Elective | |
| Provide responsible gambling services | Elective | |
| Work effectively in hospitality service | Elective | |
| Provide visitor information | Elective | |
| Provide lost and found services | Elective | |
| Enhance customer service experiences | Elective | |
| Develop and manage quality customer service practices | Core | |
| Address protocol requirements | Elective | |
| Manage conflict | Elective | |
| Manage finances within a budget | Core | |
| Prepare and monitor budgets | Core | |
| Manage physical assets | Core | |
| Use hygienic practices for food safety | Elective | |
| Participate in safe food handling practices | Elective | |
| Research and comply with regulatory requirements | Core | |
| Roster staff | Elective | |
| Lead and manage people | Core | |
| Recruit, select and induct staff | Core | |
| Monitor staff performance | Core | |
| Monitor work operations | Core | |
| Establish and conduct business relationships | Core | |
| Develop and implement marketing strategies | Core | |
| Identify hazards, assess and control safety risks | Elective | |
| Implement and monitor work health and safety practices | Elective | |
| Establish and maintain a work health and safety system | Core |
Career Opportunities
- Area manager or operations manager
- Executive chef
- Food and beverage manager
- Rooms division manager
Internship or Work Placement
Work Placement is a mandatory component for SITHCCC020 unit. SITHCCC020 requires 48 service shifts to be undertaken in an operational commercial kitchen. Student are required to source their own work placements. Placement for SITHCCC020 should commence after the student has completed the following units from the work safety cluster: - SITXFSA001 Use hygiene practice for food safety - SITXFSA002 Participate in safe food handling practices Student must provide details of their workplaces so that the facilities and equipment can be verified by a CTI representative.