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Advanced Diploma of Hospitality Management

Provider:
Glen Institute
Course Code:
SIT60316
CRICOS Code:
095961J
Qualification Level:
Advanced Diploma
Course Area:
Food, Hospitality and Personal Services
Duration:
104-Week
Study Mode:
Full Time
Location:
Melbourne, Victoria, Australia
Course Fees:
AUD 22,500 Per Course
Delivery Mode:
On Campus
Target:
International
Intake:
January, February, April, May, July, August, September, November
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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 course provides the skills and knowledge for an individual to work in any sector of the hospitality industry as a senior manager in large organisation or small business owner or manager.

Course Structure

The following 33 units of competency are required to achieve this qualification:

Core Units:

  1. BSBDIV501 Manage diversity in the workplace
  2. SITXHRM003 Lead and manage people
  3. SITXMGT001 Monitor work operations
  4. SITXFIN004 Prepare and monitor budgets
  5. SITXFIN003 Manage finances within a budget
  6. SITXGLC001 Research and comply with regulatory requirements
  7. BSBMGT517 Manage operational plan
  8. SITXMGT002 Establish and conduct business relationships
  9. SITXCCS008 Develop and manage quality customer service practices
  10. BSBMGT617 Develop and implement a business plan
  11. SITXHRM004 Recruit, select and induct staff
  12. SITXMPR007 Develop and implement marketing strategies
  13. BSBFIM601 Manage finances
  14. SITXFIN005 Manage physical assets
  15. SITXHRM006 Monitor staff performance
  16. SITXWHS004 Establish and maintain a work health and safety system

Elective Units:

  1. SITHIND002 Source and use information on the hospitality industry
  2. SITXCCS007 Enhance customer service experiences
  3. SITXFSA001 Use hygienic practices for food safety
  4. SITHCCC001 Use food preparation equipment
  5. SITHCCC018 Prepare food to meet special dietary requirements
  6. SITHCCC005 Prepare dishes using basic methods of cookery
  7. SITHCCC006 Prepare appetisers and salads
  8. SITHCCC007 Prepare stocks, sauces and soups
  9. SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
  10. SITHCCC012 Prepare poultry dishes
  11. SITHCCC013 Prepare seafood dishes
  12. SITHCCC014 Prepare meat dishes
  13. SITHCCC019 Produce cakes, pastries and breads
  14. SITHCCC020 Work effectively as a cook
  15. SITXFSA002 Participate in safe food handling practices
  16. SITHPAT006 Produce desserts
  17. SITXHRM002 Roster staff


Note: The elective units may change at college’s discretion, if necessary.


Entry Requirement

Admission Requirements
Minimum Age to Apply All applicants must be aged 18 years or over at the time of applying for admission to the course.
Academic Entry Requirements
Individuals may enter Advanced Diploma of Hospitality Management with limited or no vocational experience and without a lower level qualification. Even though, it is strongly recommended that individuals undertake lower level qualifications such as Diploma or Certificate IV and/or gain industry experience prior to entering.
Language Requirement
IELTS Score (Minimum) Minimum IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or equivalent.

Career Opportunities

Possible job titles include:

  • Area manager or operations manager within Hospitality industry
  • Café owner or manager
  • Executive chef
  • Executive sous chef
  • Food and beverage manager
  • Head chef

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