Diploma
If you are enrolling into our Advanced Diploma of Hospitality Management, it is expected that you will already have a sound understanding of the hospitality industry from completing our Diploma of Hospitality Management or from obtaining other equivalent qualifications. This course is all about refining your previously acquired knowledge and strengthening those skills you may find to be underdeveloped. What is special about our Advanced Diploma is that it will go in to depth about relevant topics such as managing finances and physical assets, developing effective marketing strategies, and the process involved in recruiting, selecting and inducting staff. At the end of this course, you should possess a strong set of employability skills that will make it hard for employers to overlook you.
*Please note all WAIFS courses are also offered via Recognition of Prior Learning (RPL).
This course will be delivered and assessed via classroom delivery, simulated environments, work-based training, portfolios, presentations, knowledge questions, and written assessments.
WAIFS' Entry Requirements:
Please click
for Academic and English entry requirements.Australian Immigration Requirements for International Students:
International Students should note that Australian Immigration may have different entrance requirements. Up to date information can be found
. Students should always be aware of these requirements before applying for a student visa.After achieving an Advanced Diploma of Hospitality Management, you may undertake a range of other Diploma, Advanced Diploma or Degree qualifications. You may also be able to receive exemptions from some subjects based on this qualification.
For more detailed information about this course, please contact admissions@waifs.wa.edu.au.
Total Number of Units: 33 (14 core units + 19 elective units)
Students who have completed WAIFS SIT40521 Certificate IV in Kitchen Management and SIT50422 Diploma of Hospitality Management will be granted Credit Transfers for 26 units. If you are not eligible for Credit Transfers for these units, you will need to complete the additional units to receive the qualification.
Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.
Develop and implement business plans Manage physical assets Recruit, select and induct staff Monitor staff performance
Develop and implement marketing strategies Establish and maintain a work health and safety system Identify and manage legal risks and comply with law Manage finances within a budget Prepare and monitor budgets Monitor work operations Establish and conduct business relationships Implement and monitor work health and safety practices
Develop and manage quality customer service practices
Manage business operational plans
Develop and implement a food safety program
Use food preparation equipment Prepare dishes using basic methods of cookery Prepare appetisers and salads Prepare stocks, sauces and soups Prepare vegetable, fruit, eggs and farinaceous dishes Prepare vegetarian and vegan dishes Prepare poultry dishes Prepare meat dishes Prepare seafood dishes Produce cakes, pastries and breads Work effectively as a cook Develop recipes for special dietary requirements Design and cost menus Produce desserts Use hygienic practices for food safety Participate in safe food handling practices Receive, store and maintain stock