Advanced Diploma of Hospitality Management

Program Overview

This comprehensive program equips students with 33 units of competency in hospitality management, covering areas such as finance, conflict management, food safety, and customer service. Through a blend of practical and theoretical instruction, students develop the skills necessary for leadership roles in the hospitality industry, including Senior Manager, Operations Manager, and Hospitality Manager.

Program Outline

Outline:

• Course Structure: To attain this qualification, 33 units of competency must be successfully completed.
• Course Schedule: Training and assessment are scheduled for 20 hours attendance per week during terms.
• Modules:
• SITXFIN009 – Manage finances within a budget
• SITXCOM010 – Manage conflict
• SITXHRM008 – Roster staff
• SITXFSA006 – Participate in safe food handling practices
• SITXFSA005 – Use hygienic practices for food safety
• SITHCCC023 – Use food preparation equipment
• SITHCCC027 – Prepare dishes using basic methods of cookery
• SITHCCC028 – Prepare appetizers and salads
• SITXWHS006 – Identify hazards, assess and control safety risks
• SITHCCC029 – Prepare stocks, sauces, and soups
• SITHCCC030 – Prepare vegetable, fruit, egg, and farinaceous dishes
• SITHCCC031 – Prepare vegetarian and vegan dishes
• SITHCCC035 – Prepare poultry dishes
• SITHCCC037 – Prepare seafood dishes
• SITXINV006 – Receive, store, and maintain stock
• SITHCCC032 – Produce cook-chill and cook-freeze foods
• SITXHRM009 – Lead and manage people
• ITXCCS016 – Develop and manage quality customer service practices
• SITXGLC002 – Identify and manage legal risks and comply with law
• SITXFIN011 – Manage physical assets
• SITXFIN010 – Prepare and monitor budgets
• BSBFIN601 – Manage organizational finances
• SITWHS008 – Establish and maintain a work health and safety system
• BSBOPS601 – Develop and implement business plans
• SITXMPR014 – Develop and implement marketing strategies
• BSBMK541 – Identify and evaluate marketing opportunities
• SITXHRM010 – Recruit, select, and induct staff
• BSBLDR522 – Manage people performance
• SITXHRM012 – Monitor staff performance
• SITXMGT005 – Establish and conduct business relationships
• SITHIND006 – Source and use information on the hospitality industry
• SITXMGT004 - Monitor work operations
• SITHKOP013 – Plan cooking operations

Assessment:

• Assessments are conducted using a variety of methods for theory and practical.

Teaching:

• Class sessions are planned to ensure that students have a mixture of practical and theoretical components and those classes cater for a wide variety of learning styles.

Careers:

• Senior Manager
• Operations Manager
• Hospitality Manager