Advanced Diploma of Hospitality Management

Course Overview

Strong frontline leaders are in hot demand in hospitality across the globe. The Advanced Diploma of Hospitality Management will cultivate your passion for this vibrant industry and help you rise through the ranks to take your place as a Senior Manager. You'll develop a thorough spectrum of skills across the areas of business planning, financial management, human resources, leadership and marketing, to enable you to successfully operate across a broad range of sectors which may include bars, gaming venues, resorts, restaurants or other busy hospitality environments.

Course Structure

To receive this qualification you must complete 33 units: 14 core and 19 elective. 26 of the units would have been completed in the Certificate III/IV in Commercial Cookery and Diploma of Hospitality Management. You will attend college 20 hours per week over 2 days (excluding self-directed study).

The course comprises 10 stages, each of 10 weeks, with holidays in between. The first 8 stages are completed in the Certificate III/IV and Diploma of Hospitality. Stages 9 and 10 each comprise 10 weeks, with holidays in between.

Work-based Training

As part of the course, you are required to complete 48 Work-based Training days. We will assist you in finding a suitable venue for you to complete your Work-based Training.

Units

Students must complete 33 units of competency, consisting of:

• 14 core units
• 19 elective units

Please note: 26 units can be credit transferred into the Advanced Diploma of Hospitality Management

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

Elective Units

SITXFSA005 Use hygienic practices for food safety
SITHCCC043* Work effectively as a cook
SITHCCC023* Use food preparation equipment
SITHCCC031* Prepare vegetarian and vegan dishes
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
SITHCCC035* Prepare poultry dishes
SITHCCC037* Prepare seafood dishes
SITHCCC038* Produce and serve food for buffets
SITHCCC041* Produce cakes, pastries and breads
SITHCCC042* Prepare food to meet special dietary requirements
SITHINV006* Receive ,store and maintain stock
SITXCOM007 Show social and cultural sensitivity
SITHKOP009* Clean kitchen premises and equipment
SITXWHS005 Participate in safe work practices
SITXHRM007 Coach others in job skills
SITXFSA006 Participate in safe food handling practices

Note

^ This unit is undertaken in the first week as it is a prerequisite for many other units
* Prerequisite is SITXFSA005 Use hygienic practices for food safety
Prerequisite is SITHCCC027 Prepare dishes using basic methods of cookery