Advanced Diploma of Hospitality Management
Course Overview
Course Structure
To attain 33 units must be completed,
Core Units
1 BSBDIV501 Manage diversity in the workplace
2 BSBFIM601 Manage finances
3 BSBMGT517 Manage operational plan
4 BSBMGT617 Develop and implement a business plan
5 SITXCCS008 Develop and manage quality customer service practices
6 SITXFIN003 Manage finances within a budget
7 SITXFIN004 Prepare and monitor budgets
8 SITXFIN005 Manage physical assets
9 SITXGLC001 Research and comply with regulatory requirements
10 SITXHRM003 Lead and manage people
11 SITXHRM004 Recruit, select and induct staff
12 SITXHRM006 Monitor staff performance
13 SITXMGT001 Monitor work operations
14 SITXMGT002 Establish and conduct business relationships
15 SITXWHS004 Establish and maintain a work health and safety system
16 SITXMPR007 Develop and implement marketing strategies
Elective Units
17 SITHCCC001 Use food preparation equipment
18 SITHCCC005 Prepare dishes using basic methods of cookery
19 SITHKOP005 Coordinate cooking operations
20 SITHPAT006 Produce desserts
21 SITXCCS007 Enhance customer service experiences
22 SITXCOM005 Manage conflicts
23 SITXFSA001 Use hygienic practices for food safety
24 SITXFSA002 Participate in safe food handling practices
25 SITXHRM002 Roaster Staff
Elective Option 1
26 SITHCCC006 Prepare appetisers and salads
27 SITHCCC007 Prepare stocks, sauces and soups
28 SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
29 SITHCCC012 Prepare poultry dishes
30 SITHCCC013 Prepare seafood dishes
31 SITHCCC014 Prepare meat dishes
32 SITHCCC018 Prepare food to meet special dietary requirements
33 SITHCCC019 Produce cakes, pastries and breads
Elective Option 2
SITHPAT001 Produce cakes
SITHPAT002 Produce gateaux, torten and cakes
SITHPAT003 Produce pastries
SITHPAT004 Produce yeast based bakery products
SITHPAT005 Produce petits fours
SITHPAT007 Prepare and model marzipan
SITXINV002 Maintain the quality of perishable items
SITXWHS002 Identify Hazards
Entry Requirement
| Admission Requirements | |
|---|---|
| Minimum Age to Apply | Applicants must be minimum 18 years of age at the time of commencement |
| Academic Entry Requirements | Successful completion of Australian Diploma or equivalent qualification |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | Students must have an overall score of: 5.5 |
| PTE Score (Minimum) | Students must have an overall score of: 42 |
Career Opportunities
This qualification provides a pathway to work in any sector of the hospitality industry as a senior manager in large organisation or small business owner or manager. Possible job titles include:
- Area manager or operations manager within hospitality industry
- Cafe owner or manager
- Executive chef or sous chef
- Food and beverage manager
- Head chef