Advanced Diploma of Hospitality Management

Program Description

This qualification provides you with the skills and knowledge in the areas of Leadership, Management, Finance and taking responsibility for workers. The course will give you the skills to make a range of business decisions whilst operating at a senior level of management within the Hospitality Industry.
It is highly recommended that applicants have completed either Certificate IV in Commercial Cookery, Certificate IV in Patisserie or Diploma of Hospitality Management prior to commencing this course. This course incorporates many of the core units from the Diploma of Hospitality Management.

Courses

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Program Structure

Subject Code Subject Name
BSBDIV501 Manage diversity in the workplace
BSBFIM601 Manage finances
BSBMGT517 Develop and implement a business plan
SITXCCS008 Develop and manage quality customer service practices
SITXFIN003 Manage finances within a budget
SITXFIN004 Prepare and monitor budgets
SITXFIN005 Manage physical assets
SITXGLC001 Research and comply with regulatory requirements
SITXHRM003 Lead and manage people
SITXHRM004 Recruit, select and induct staff
SITXHRM006 Monitor staff performance
SITXMGT001 Monitor work operations
SITXMGT002 Establish and conduct business relationships
SITXMPR007 Develop and implement marketing strategies
SITXWHS004 Establish and maintain a work and safety system
SITXFSA001 Use hygiene practices for food safety
SITHCCC020 Work effectively as a cook
SITHCCC001 use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHKOP004 Develop menus for special dietary supplements
HLTAID003 Provide first aid*
SITXCOM005 Manage conflict
SITXFSA002 Participate in safe food handling practices
SITXWHS003 Implement and monitor work health and safety practices
SITXCCS007 Enhance customer service experiences
SITXHRM002 Roster staff

Possible Job Outcomes

• Area or Operations Manager
• Café Owner or Manager
• Club Secretary or Manager
• Executive Chef or Sous Chef
• Food and Beverage Manager
• Head Chef