Phone: 0293 367 566
SIT60322

Advanced Diploma of Hospitality Management

CRICOS Code
114777C
Course Duration
24 months
Delivery Mode
Blended Face-to-face week in a classroom-based training and and structured online study
Intakes
Jan, Feb, Apr, May, Jul, Aug, Sep, Oct

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.

Fees and charges

Tuition Fee: 20,000
Enrolment Fee: 250
  Materials Fee: 400
Special 20% off for Onshore Students: 16,000

Campus

Parramatta

Duration

N/A

 

Career Pathway

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
Cafes
Coffee shops.

This qualification allows for multi-skilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

Further Study

Students who successfully complete this qualification may progress into higher education qualifications in hospitality management.

Learning Outcomes

Strategic Management
Business Development and Expansion
Customer Relationship
Risk Management and Crisis Preparedness

Delivery Mode

Blended Face-to-face week in a classroom-based training and and structured online study

Prerequisite

There are no pre-requisite for this qualification.

Entry requirements

Be over the age of 18
Demonstrate good command of written and spoken English
Verified evidence of IELTS Level 5.5 overall (or equivalent). Other English language tests such as PTE (score 42) and TOEFL (score 46) can be accepted.
Have completed a Higher School Certificate (HSC)/Australian Year 12/ Certificate IV or above qualification/ equivalent work experience.

Additionally, all applicants are required to:

Complete Pre-Enrollment Interview – to assess suitability to undertake the course

Complete a Language Literacy & Numeracy (LLN) assessment – a diagnostic process to identify if prospective student requires LLN support.

(Note: Any AQF qualification at the Certificate IV level or above in a relevant discipline area delivered and assessed in English only will be deemed as meeting both the academic and English language entry requirement)

Key Skills Developed

Business planning and financial management
Marketing strategies
Human resource management
Customer service excellence

Assessment Methods

Observation/Third Party
Group Activities
Individual Activities
Case studies/Scenarios
Research Assignments
Role Play
Class Discussion

Units of CompetencyCore/Elective
BSBFIN601 Manage organisational financesCore
BSBOPS601 Develop and implement business plansCore
SITXCCS016 Develop and manage quality customer service practicesCore
SITXFIN009 Manage finances within a budgetCore
SITXFIN010 Prepare and monitor budgetsCore
SITXFIN011 Manage physical assetsCore
SITXGLC002 Identify and manage legal risks and comply with lawCore
SITXHRM009 Lead and manage peopleCore
SITXHRM010 Recruit, select and induct staffCore
SITXHRM012 Monitor staff performanceCore
SITXMGT004 Monitor work operationsCore
SITXMGT005 Establish and conduct business relationshipsCore
SITXMPR014 Develop and implement marketing strategiesCore
SITXWHS008 Establish and maintain a work health and safety systemCore
SITXFSA005 Use hygienic practices for food safetyElective
SITHCCC027 Prepare dishes using basic methods of cookeryElective
SITHCCC042 Prepare food to meet special dietary requirementsElective
SITXFSA006 Participate in safe food handling practicesElective
SITHCCC023 Use food preparation equipmentElective
SITXCOM010 Manage conflictsElective
SITXFSA008 Develop and implement a food safety programElective
SITXINV006 Receive, store and maintain stockElective
SITHKOP013 Plan cooking operationsElective
SITHCCC028 Prepare appetisers and saladsElective
SITHCCC029 Prepare stocks, sauces and soupsElective
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishesElective
SITHCCC031 Prepare vegetarian and vegan dishesElective
SITHCCC036 Prepare meat dishesElective
SITHCCC037 Prepare seafood dishesElective
SITHCCC041 Produce cakes, pastries and breadElective
SITHCCC035 Prepare poultry dishesElective
SITHFAB021 Provide responsible service of alcohol Elective
HILTAID011 Provide first aidElective