Advanced Diploma of Hospitality Management
Course Overview
Gain the competency to become a senior manager in any hospitality functional area. Acquire the skills to analyse, design and execute judgements using wide-ranging technical, creative, conceptual or managerial competencies. You will be able to work in various hospitality settings such as restaurants, hotels, catering operations, motels, clubs, pubs, cafes and coffee shops.
Course Structure
The following 35 units of competency must be successfully completed to achieve this qualification:
- SITXFIN005 Manage physical assets*#
- SITXHRM006 Monitor staff performance*#
- SITXMPR007 Develop and implement marketing strategies*#
- SITXWHS004 Establish and maintain a work health and safety system*#
- BSBMGT617 Develop and implement a business plan*#
- BSBFIM601 Manage finances*#
- BSBLDR601 Lead and manage organisational change*
- BSBINS601 Manage knowledge and information*
- SITXHRM004 Recruit, select and induct staff
- SITXCOM005 Manage conflict
- SITXFSA001 Use hygienic practices for food safety
- SITXHRM002 Roster staff
- BSBDIV501 Manage Diversity in the workplace
- SITXGLC001 Research and comply with regulatory requirements
- SITXHRM003 Lead and manage people
- SITXMGT001 Monitor work operations
- SITXMGT002 Establish and conduct business relationships
- SITXCCS008 Develop and manage quality customer service practices
- SITXFIN003 Manage finances within a budget
- SITXFIN004 Prepare and monitor budgets
- BSBMGT517 Manage operational plan
- SITHFAB016 Provide advice on food
- SITHFAB002 Provide responsible service of alcohol
- SITHCCC015 Produce and serve food for buffets
- HLTAID011 Provide first aid
- SITHCCC001 Use food preparation equipment
- SITHCCC005 Prepare dishes using basic methods of cookery
- SITHCCC006 Prepare appetisers and salads
- SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
- SITHCCC012 Prepare poultry dishes
- SITHCCC013 Prepare seafood dishes
- SITHCCC014 Prepare meat dishes
- SITHCCC020 Work Effectively as a cook
- SITHCCC007 Prepare stocks, sauces and soups
- SITHCCC018 Prepare food to meet special dietary requirements
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Completion of SIT50416 Diploma of Hospitality Management (Commercial Cookery Pathway)
|
| Language Requirement | |
|---|---|
| English Language Requirements | English Proficiency Upper-intermediate Level of English OR IELTS Test Score of 5.5 OR Other recognised English Language tests such as: TOEFL iBT Test Score of 65 PTE Academic Test Score of 42 Cambridge English: FCE OET D Grade TOEFL PBT Test Score of 513 TOEIC 605 |
Career Opportunities
This qualification suits students seeking employment in the following job roles:
- Executive Chef
- Head Chef
- Executive Sous Chef