Advanced Diploma of Hospitality Management

Qualification

Degree

Available Intakes

Monthy

Duration

107 weeks including breaks

X

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 : AUD $18,999
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 : AUD $18,999
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 Code Unit Name
BSBDIV501 Manage diversity in the workplace
BSBFIM601 Manage finances
BSBMGT517 Manage operational plan
BSBMGT617 Develop and implement a business plan
BSBRSK501 Manage risk
SITHKOP005 Coordinate cooking operations
SITXCCS007 Enhance Customer Service Experiences
SITXCCS008 Develop and manage quality customer service practices
SITXCOM005 Manage conflict
SITXFIN002 Interpret financial information
SITXFIN003 Manage finances within a budget
SITXFIN004 Prepare and monitor budgets
SITXFIN005 Manage physical assets
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXGLC001 Research and comply with regulatory requirements
SITXHRM002 Roster staff
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 health and safety system
*Commercial Cookery Pathway
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
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC0019 Produce cakes, pastries and breads
BSBITU202 Create and use spreadsheets
*Patisserie pathway
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
SITHPAT008 Produce chocolate confectionery
SITHPAT009 Model sugar based decorations
SITHPAT010 Design and produce sweet buffet showpieces
SITHPAT010 Design and produce sweet buffet showpieces
Training Pathway After achieving SIT60316 Advanced Diploma of Hospitality, individuals could progress to higher education qualifications in management.
Employment Pathway 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
• cafe owner or manager
• executive chef
• executive sous chef
• food and beverage manager
• head chef

Assessment Methods The 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 Transfer For information regarding your eligibility for Recognition of Prior Learning and Credit Transfer, please email info@vit.edu.au