The Advanced Diploma consists of 33 units and includes the Certificate IV in Hospitality (090958M) and the Diploma of Hospitality Management (090992J). The hospitality industry is in the front line of the Australian economy. The industry has shown employment growth in all areas and employer’s value trained staff.
The Advanced Diploma will provide the skills and knowledge to be competent as a senior supervisor/manager in a hospitality functional area. Providing the skills to be able to analyse, design and execute judgments using wide ranging technical, creative, or managerial competencies.
This course provides students with the theory, skills and workintegrated learning required to build a supervisory or managerial career in hospitality operations. The course covers food and beverage service, reception operations, accommodation services, events, marketing, leadership and finance. In a typical week students will attend classes approximately three to four days per week with approximately 30 percent practical and 70 percent theory classes. Classes will be scheduled between 8:30am and 5:30pm, Monday to Friday.
The course includes coursework practical placement, where valuable experience in a hospitality environment will be obtained. This placement will build on the skills you have gained during the first six months of your training and assist you in developing a greater understanding of your continuing studies.
During the first year students will achieve a Diploma of Hospitality, students will be required to participate in coursework practical placement, which will give valuable experience in a commercial hospitality environment, in food and beverage service or accommodation services.
The programme consists of 70% class work (knowledge and skills development) and 30% working at the Mantra Hotel Tullamarine (gaining practical knowledge and skills).
Students will work on a rotation basis to gain vital practical skills and knowledge in the industry. Practical experience will also be gained in front-of-house operations through the Institute’s training restaurant.
In the second stage of the course, students will be concentrating on developing and writing their own business plan and extending there supervisory skills. The teaching methods used include classroom-based teaching, lectures practical work, computer-based learning, demonstration, research and work experience program. The assessment methods include tests, assignments, class presentations, practical demonstration of skills, field trips, role play and examinations.
- Food and beverage service
- Customer service
- Team work
- Wine appreciation
- Food knowledge
- Accommodation services
- Stock control
- People management
- Occupational health and safety
- Financial management
- Legal knowledge
- Business planning
- Industry research
- Operational management
- Work placement
- Diploma of Hospitality Management (090992J
- Academic: Australian Year 12 equivalency or higher
- English language: Academic IELTS 5.5 no band less than 5.0 overall or recognised equivalency
February and July intakes
- Food and beverage supervisor or team leader
- Accommodation supervisor (front office and/or housekeeping)
- Rooms division manager/supervisor
- Executive housekeeper
- Café or small restaurant manager
- Motel supervisor/manager
- Owner/manager of a hospitality establishment
Program taught in: