Advanced Diploma of Hospitality Management

Qualification

Degree

Available Intakes

Monthy

Duration

107 weeks including breaks

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About

The Advanced Diploma of Hospitality Management course provides the skills and knowledge for an individual to become competent as a Manager in any hospitality function area. This individual would have the ability to analyse, design and execute judgement’s using wide-ranging technical, creative, conceptual or managerial competencies. Work would be undertaken in various hospitality settings.

Course Information

Overview

Course Code :SIT60316
CRICOS Code :091095A
Duration :107 weeks including breaks (20 hours per week)
Delivery Locations :
  • Melbourne Campus: Level 14, 123 Queen Street, Melbourne VIC 3000
  • Abottsford Campus: 413, Johnston Street, Abottsford VIC 3067
  • Adelaide Campus: 14, Adam St, Hindmarsh, South Australia 5007
Intake :Refer to Intake Dates

Domestic Students

Course Fee :Refer to Fees & Scholarships
Other Costs :Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted).
Payment Options :Upfront, Payment Plan
Delivery Mode :For Domestic students; face-to-face classroom-based and/or workplace training.
Eligibility Criteria :Refer to Entry Requirements
How To Apply :Apply Here

International Students

Course Fee :Refer to Fees & Scholarships
Other Costs :Students are required to purchase Standard Chef's Tool Kit, Standard Chef's Uniform and Shoes (individually fitted).
Payment Options :Upfront, Payment Plan
Delivery Mode :For International students; face-to-face classroom based.
Eligibility Criteria :Refer to Entry Requirements
How To Apply :Apply Here

Course Structure

Units of Competency
Unit CodeUnit Name
BSBDIV501Manage diversity in the workplace
BSBFIM601Manage finances
BSBMGT517Manage operational plan
BSBMGT617Develop and implement a business plan
BSBRSK501Manage risk
SITHKOP005Coordinate cooking operations
SITXCCS007Enhance Customer Service Experiences
SITXCCS008Develop and manage quality customer service practices
SITXCOM005Manage conflict
SITXFIN002Interpret financial information
SITXFIN003Manage finances within a budget
SITXFIN004Prepare and monitor budgets
SITXFIN005Manage physical assets
SITXFSA001Use hygienic practices for food safety
SITXFSA002Participate in safe food handling practices
SITXGLC001Research and comply with regulatory requirements
SITXHRM002Roster staff
SITXHRM003Lead and manage people
SITXHRM004Recruit, select and induct staff
SITXHRM006Monitor staff performance
SITXMGT001Monitor work operations
SITXMGT002Establish and conduct business relationships
SITXMPR007Develop and implement marketing strategies
SITXWHS004Establish and maintain a work health and safety system
*Commercial Cookery Pathway
SITHCCC006Prepare appetisers and salads
SITHCCC007Prepare stocks, sauces and soups
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012Prepare poultry dishes
SITHCCC013Prepare seafood dishes
SITHCCC014Prepare meat dishes
SITHCCC018Prepare food to meet special dietary requirements
SITHCCC0019Produce cakes, pastries and breads
BSBITU202Create and use spreadsheets
*Patisserie pathway
SITHPAT001Produce cakes
SITHPAT002Produce gateaux, torten and cakes
SITHPAT003Produce pastries
SITHPAT004Produce yeast based bakery products
SITHPAT005Produce petits fours
SITHPAT007Prepare and model marzipan
SITHPAT008Produce chocolate confectionery
SITHPAT009Model sugar based decorations
SITHPAT010Design and produce sweet buffet showpieces
SITHPAT010Design and produce sweet buffet showpieces
Training PathwayAfter achieving SIT60316 Advanced Diploma of Hospitality, individuals could progress to higher education qualifications in management.
Employment PathwayThis 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
• cafe owner or manager
• executive chef
• executive sous chef
• food and beverage manager
• head chef

Assessment MethodsThe Institute will use the following assessment methods during this course which includes and may not be limited to Questions, Assignments, Projects, Case Studies, Activities, Third Party Reports/Logbooks, Portfolio, Observations, Tests and Written Assessments.
Recognition of Prior Learning and Credit TransferFor information regarding your eligibility for Recognition of Prior Learning and Credit Transfer, please email info@vit.edu.au