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Advanced Diploma of Hospitality Management

Provider:
TKL College
Course Code:
SIT60322
CRICOS Code:
111049D
Qualification Level:
Advanced Diploma
Course Area:
Food, Hospitality and Personal Services
Duration:
104-Week
Study Mode:
Full Time
Location:
Parramatta, New South Wales, Australia
Course Fees:
AUD 24,000 Per Course
Delivery Mode:
Blended Delivery
Target:
International
Intake:
January, April, July, October
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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 specialisation in accommodation services, cookery, food and beverage and gaming. 

Course Structure

The SIT60322 Advanced Diploma of Hospitality Management requires the successful completion of the following 33 units:

Core Units

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

Elective Units

  1. BSBINS401 Analyse and present research information
  2. SITXFSA005 Use hygienic practices for food safety
  3. SITHCCC027* Prepare dishes using basic methods of cookery
  4. SITHCCC035* Prepare poultry dishes
  5. SITHCCC029* Prepare stocks, sauces and soups
  6. SITHCCC028 Prepare appetisers and salads*
  7. SITHGAM022 Provide responsible gambling services
  8. BSBTEC301 Design and produce business documents
  9. BSBCMM411 Make presentations
  10. SITXCCS012 Provide lost and found services
  11. SITHCCC043* Work effectively as a cook*
  12. SITHIND006 Source and use information on the hospitality industry
  13. SITHCCC023* Use food preparation equipment*
  14. SITXINV008 Control stock
  15. SITXCCS010 Provide visitor information
  16. BSBSUS511 Develop workplace policies and procedures for sustainability
  17. BSBTWK503 Manage meetings
  18. BSBTEC402 Design and produce complex spreadsheets
  19. SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes

Entry Requirement

Admission Requirements
Academic Entry Requirements Applicants must have completed minimum Senior high school of Year 11 or equivalent.
Language Requirement
IELTS Score (Minimum) An IELTS score of 5.5 with no band less than 5 or equivalent.

Career Opportunities

Students who completed this course may be able to seek employment in a range of business management roles such as:

  • 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. 

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