Advanced Diploma of Hospitality Management
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.
Course Code: CRICOS Code: SIT60316 097112A
Advanced Diploma of Hospitality Management
Classroom: Duration: (Face to face) 104 weeks
327 Bell St, Pascoe Vale South, VIC 3044
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|BSBDIV501||Manage diversity in the workplace||Core|
|BSBMGT517||Manage operational plan||Core|
|BSBMGT617||Develop and implement a business plan||Core|
|SITXCCS008||Develop and manage quality customer service practices||Core|
|SITXFIN003||Manage finances within a budget||Core|
|SITXFIN004||Prepare and monitor budgets||Core|
|SITXFIN005||Manage physical assets||Core|
|SITXGLC001||Research and comply with regulatory requirements||Core|
|SITXHRM003||Lead and manage people||Core|
|SITXHRM004||Recruit, select and induct staff||Core|
|SITXHRM006||Monitor staff performance||Core|
|SITXMGT001||Monitor work operations||Core|
|SITXMGT002||Establish and conduct business relationships||Core|
|SITXMPR007||Develop and implement marketing strategies||Core|
|SITXWHS004||Establish and maintain a work health and safety system||Core|
|SITXFSA001||Use hygienic practices for food safety||Elective|
|SITHCCC020||Work effectively as a cook||Elective|
|SITXINV002||Maintain the quality of perishable items||Elective|
|SITHCCC001||Use food preparation equipment||Elective|
|SITXFSA002||Participate in safe food handling practices||Elective|
|SITHCCC008||Prepare vegetable, fruit, egg and farinaceous dishes||Elective|
|SITHCCC012||Prepare poultry dishes||Elective|
|SITHCCC005||Prepare dishes using basic methods of cookery||Elective|
|SITXHRM001||Coach others in job skills||Elective|
|SITHCCC014||Prepare meat dishes||Elective|
|SITXWHS002||Identify hazards, assess and control safety risks||Elective|
|SITHKOP004||Develop menus for special dietary requirements||Elective|
|SITHKOP005||Coordinate cooking operations||Elective|
|SITHIND002||Source and use information on the hospitality industry||Elective|
To be eligible to enrol in Advanced Diploma of Hospitality Management participants must meet the following eligibility criteria:
- Entry into the course at ETI requires IELTS band score of 5.5 or equivalent in line with Department of Home Affairs regulations.
- Satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into this course..
- All students must be of the age 18 years or over at the time of the scheduled course commencement.
- Learners must meet English language requirements of the qualification.
- No gap in the study. If there is a gap in the study, it needs to be justified by providing the evidences (such as pay slips, job offer in case the student started working after he/she left study).
- All learners will be required to demonstrate their LLN (Language, Literacy, Numeracy) level on enrolling into this course.
Note: Candidates should be able to handle and cook dairy products and non-vegetarian food items including pork and may involve alcohol.Course participants are required to purchase a student cookery equipment kit. Please contact ETI in case you don’t have kit
On successful completion of this course the student would be awarded SIT60316 Advanced Diploma of Hospitality Management, which is nationally recognised qualification. This could help student to gain entry into career paths or higher education in hospitality industry.
Pathway Into The Qualification
It is strongly recommended that individuals undertake lower level qualifications, or gain industry experience prior to entering Advanced Diploma of Hospitality Management. However, this is not mandatory.
Pathway From The Qualification
After achieving Advanced Diploma of Hospitality Management, individuals could progress to higher education qualifications in Hospitality management.
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.
Possible job title includes:
- 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
This course is offered full time over 104 weeks (including holidays) on a full-time basis for 20 hours per week. Students need to gain competency in 33 units (16 core units and 17 elective units) to successfully complete this course.
Monthly Intake commencing the first Monday of every month.
Training is conducted in the classroom as well as in the commercial kitchen settings when required to simulate real work environment. The delivery will include face to face training, lectures, discussions, research, learning activities, group work, and supervised practical sessions. Students undertaking this course will also have access to commercial kitchen located at Level 3, 20 Otter street, Collingwood VIC 3066.
Assessments comprise of written assignments/projects/reports/Observation.
Students may apply for Recognition of Prior Learning (RPL) by providing evidence that they have the required skills and knowledge in the specific areas of competency through work /industry experience and/or completed eligible assessments in an equivalent or higher qualification. Appropriate credit transfer may be granted to eligible students against each unit of competency on evidence to successful completion of the same unit in an equivalent or higher nationally endorsed qualification. Students with credit transfers or recognition of prior learning will finish the course in a shorter duration and are advised to consult appropriate authorities/bodies for applicable criteria if they are planning further study or stay in Australia.
Recognition of prior learning (RPL)
Recognition of prior learning (RPL) is an assessment process that involves assessment of an individual’s relevant prior learning (including formal, informal and non-formal learning) to determine the credit outcomes of an individual application for credit.
Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications.