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Advanced Diploma of Hospitality Management

Provider:
Brighton College
Course Code:
SIT60322
CRICOS Code:
111092A
Qualification Level:
Advanced Diploma
Course Area:
Food, Hospitality and Personal Services
Duration:
104-Week
Study Mode:
Full Time
Course Fees:
Send Enquiry
Delivery Mode:
On Campus, Blended Delivery
Target:
International
Intake:
8 Intakes per Year
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Course Overview

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

Course Structure

The following 34 units are to be completed:

Core

  1. BSBFIN601 Manage Organisational Finances 
  2. BSBOPS601 Develop and Implement Business Plans 
  3. SITXHRM012 Monitor staff performance 
  4. SITXMPR014 Develop and implement marketing strategies 
  5. SITXWHS008 Establish and maintain a work health and safety system 
  6. SITXFIN011 Manage physical assets 
  7. SITXFIN010 Prepare and monitor budgets 
  8. SITXMGT005 Establish and conduct business relationships 
  9. SITXCCS016 Develop and manage quality customer service practices 
  10. SITXGLC002 Identify and manage legal risks and comply with law 
  11. SITXHRM010 Recruit, select and induct staff 
  12. SITXFIN009 Manage finances within a budget 
  13. SITXHRM009 Lead and manage people 
  14. SITXMGT004 Monitor work operations

Elective

  1. SITHIND006 Source and use information on the hospitality industry 
  2. SITHKOP010 Plan and cost recipes 
  3. SITHKOP015 Design and cost menus 
  4. SITXCCS015 Enhance customer service experiences 
  5. SITHCCC027 Prepare dishes using basic methods of cookery 
  6. SITXFSA005 Use hygienic practices for food safety 
  7. SITXFSA006 Participate in safe food handling practices 
  8. SITHFAB021 Provide responsible service of alcohol 
  9. SITXHRM008 Roster staff 
  10. SITHCCC023 Use food preparation equipment 
  11. SITXFSA008 Develop and implement a food safety program 
  12. SITXINV006 Receive, store and maintain stock 
  13. SITHCCC026 Package prepared foodstuffs 
  14. SITHCCC028 Prepare appetisers and salads 
  15. SITHCCC029 Prepare stocks, sauces and soups 
  16. SITHCCC043 Work effectively as a cook 
  17. SITXCOM010 Manage conflict 
  18. SITXWHS006 Identify hazards, assess and control safety risks 
  19. SITXWHS007 Implement and monitor work health and safety practices

Entry Requirement

Admission Requirements
Academic Entry Requirements
Must have completed at least equivalent of Year 12.
Students must have completed at least a Certificate IV in Commercial Cookery or Kitchen Management.
Minimum Age to Apply
International students must be at least 18 years of age
Language Requirement
IELTS Score (Minimum)
These students must also have an IELTS Academic score of 5.5 or equivalent (test results must be no more than 2 years old).

Students must also participate in a course entry interview to demonstrate their suitability for the course.

International Students may not be required to provide evidence of English Language competence where documented evidence can be provided to demonstrate any of the following:   

the student was educated for 5 years in an English speaking country.  
the student has completed at least 6 months of a Certificate IV level course in an Australian RTO. 
the student has successfully completed an English Placement Test.  
the student has successfully completed a foundation course in Australia 
the student has successfully completed their High School in English Language.

Pathway

  • AdDipHos+DipHos
  • CertKitIV+Diphos+AdDipHos

Career Opportunities

Potential employment options are in any hospitality industry sector as:

  • Chef de Cuisine
  • Banquet manager
  • Bar manager
  • Restaurant manager


Internship or Work Placements

The Advanced Diploma of Hospitality Management includes Practical classes and Work placement. The practical class will be conducted in a fully equipped training kitchen. Students will commence and complete their work placement in term 4, which requires them to complete 36 service periods in hospitality service – 36 shifts.

Work placements provide students with the opportunity to apply the theory and skills they learned while studying in a professional workplace. For more information on work placement, including or support services; please feel free to contact Brighton College

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