Advanced Diploma of Hospitality Management

Course Code: SIT60316

CRICOS Code: 091141M

Intakes: January/April/July/September

Course Length: 2.5 years

Campus: Melbourne

Study Mode: Full-time

INTERNATIONAL STUDENTS

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, 16 core units and 17 elective units. 26 of the units would have been completed in the Certificate III/IV in Commercial Cookery and Diploma of Hospitality.Students attend college 20 hours per week over 2-3 days.

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

Work-based Training (completed in the Certificate III)
As part of the course, student are required to complete 48 occasions of Work-based Training. We will assist you in finding a suitable venue for you to complete your WBT.

Units:

Core Units

  • BSBDIV501 Manage Diversity in the Workplace*
  • BSBFIM601 Manage Finances
  • BSBMGT517 Manage Operational Plan*
  • BSBMGT617 Develop and Implement a Business Plan
  • SITXCCS008 Develop and Manage Quality Customer Service Practices*
  • SITXFIN003 Manage Finances Within a Budget*
  • SITXFIN004 Prepare and Monitor Budgets*
  • SITXFIN005 Manage Physical Assets
  • SITXGLC001 Research and Comply with Regulatory Requirements*
  • SITXHRM003 Lead and Manage People*
  • SITXHRM004 Recruit, Select and Induct Staff
  • SITXHRM006 Monitor Staff Performance
  • SITXMGT001 Monitor Work Operations*
  • SITXMGT002 Establish and Conduct Business Relationships*
  • SITXMPR007 Develop and Implement Marketing Strategies
  • SITXWHS004 Establish and Maintain a Work Health and Safety System

Elective Units

  • SITXFSA001 Use Hygienic Practices for Food Safety (pre-requisite for all practical units) *
  • SITHCCC020 Work Effectively as a Cook*
  • SITHCCC005 Prepare Dishes Using Basic Methods of Cookery*
  • SITHCCC003 Prepare Sandwiches*
  • SITHCCC006 Prepare Appetisers and Salads*
  • SITHCCC007 Prepare Stocks, Sauces and Soups*
  • SITHCCC008 Prepare Vegetable, Fruit, Egg and Farinaceous Dishes*
  • SITHCCC012 Prepare Poultry Dishes*
  • SITHCCC013 Prepare Seafood Dishes*
  • SITHCCC014 Prepare Meat Dishes
  • SITHCCC019 Produce Cakes, Pastries and Breads*
  • SITHCCC018 Prepare Food to Meet Special Dietary Requirements*
  • SITHCCC015 Produce and Serve Food for Buffets*
  • SITXINV001 Receive and Store Stock*
  • SITXHRM001 Coach Others in Job Skills*
  • SITXINV002 Maintain the Quality of Perishable Items
  • SITHKOP004 Develop Menus for Special Dietary Requirements*

*credit exemption granted from Certificate III/IV and Diploma

Requirements:

Completion of the Diploma of Hospitality Management. Completed YR 12 or equivalent and IELTS 5.5 or equivalent

RECOGNITION OF PRIOR LEARNING

You may be able to shorten the length of your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Acknowledge Education.

Please see Recognition of Prior Learning and Credit Transfer for more information.

Course Outcomes:

  • Potential jobs for graduates include:
  • Area Manager or Operations Manager
  • Café Owner or Manager
  • Club Secretary or Manager
  • Executive Chef
  • Executive Housekeeper
  • Executive Sous Chef Food and Beverage Manager
  • Head Chef
  • Motel Owner or Manager
  • Rooms Division Manager

Dates:

View all dates on our websitee.

Fees:

View fee list on our website.

Material Fees:

$900.00

LOCAL STUDENTS

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, 16 core units and 17 elective units. 26 of the units would have been completed in the Certificate III/IV in Commercial Cookery and Diploma of Hospitality.Students attend college 20 hours per week over 2-3 days.

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

Work Based Training (completed in the Certificate III)
As part of the course, student are required to complete 48 occasions of Work Based Training. The College will assist you in finding a suitable venue for you to complete your WBT.

Units:

Core Units

  • BSBDIV501 Manage Diversity in the Workplace*
  • BSBFIM601 Manage Finances
  • BSBMGT517 Manage Operational Plan*
  • BSBMGT617 Develop and Implement a Business Plan
  • SITXCCS008 Develop and Manage Quality Customer Service Practices*
  • SITXFIN003 Manage Finances Within a Budget*
  • SITXFIN004 Prepare and Monitor Budgets*
  • SITXFIN005 Manage Physical Assets
  • SITXGLC001 Research and Comply with Regulatory Requirements*
  • SITXHRM003 Lead and Manage People*
  • SITXHRM004 Recruit, Select and Induct Staff
  • SITXHRM006 Monitor Staff Performance
  • SITXMGT001 Monitor Work Operations*
  • SITXMGT002 Establish and Conduct Business Relationships*
  • SITXMPR007 Develop and Implement Marketing Strategies
  • SITXWHS004 Establish and Maintain a Work Health and Safety System

Elective Units

  • SITXFSA001 Use Hygienic Practices for Food Safety (pre-requisite for all practical units) *
  • SITHCCC020 Work Effectively as a Cook*
  • SITHCCC005 Prepare Dishes Using Basic Methods of Cookery*
  • SITHCCC003 Prepare Sandwiches*
  • SITHCCC006 Prepare Appetisers and Salads*
  • SITHCCC007 Prepare Stocks, Sauces and Soups*
  • SITHCCC008 Prepare Vegetable, Fruit, Egg and Farinaceous Dishes*
  • SITHCCC012 Prepare Poultry Dishes*
  • SITHCCC013 Prepare Seafood Dishes*
  • SITHCCC014 Prepare Meat Dishes
  • SITHCCC018 Prepare Food to Meet Special Dietary Requirements*
  • SITHCCC019 Produce Cakes, Pastries and Breads*
  • SITHCCC015 Produce and Serve Food for Buffets*
  • SITXINV001 Receive and Store Stock*
  • SITXHRM001 Coach Others in Job Skills*
  • SITXINV002 Maintain the Quality of Perishable Items
  • SITHKOP004 Develop Menus for Special Dietary Requirements*

*credit exemption granted from Certificate III/IV and Diploma

Requirements:

Completion of Diploma of Hospitality

RECOGNITION OF PRIOR LEARNING

You may be able to shorten the length of your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Acknowledge Education.

Please see Recognition of Prior Learning and Credit Transfer for more information.

Course Outcomes:

  • Potential jobs for graduates include:Area Manager or Operations Manager
  • Café Owner or Manager
  • Club Secretary or Manager
  • Executive Chef
  • Executive Housekeeper
  • Executive Sous Chef Food and Beverage Manager
  • Head Chef
  • Motel Owner or Manager
  • Rooms Division Manager

Dates:

View all dates on our website.

Fees:

Full Fee – $22,000 per year

Material Fees:

$900.00

Program taught in:
English

See 2 more programs offered by Front Cooking School »

This course is Campus based
Start Date
Apr 2019
July 2019
Duration
30 months
Full-time
Price
22,000 AUD
Local students: Full Fee – $22,000 per year
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