Advanced Diploma of Hospitality Management
RTO CODE 45326
This course will give you the specialised knowledge and skills required to work in high-level management roles in the hospitality industry.
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.
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.
The Advanced Diploma of Hospitality provides students with a variety of career pathway options including:
Commercial Cookery or Patisserie : The commercial cookery or patisserie pathway is for those that have completed the Certificate III or Certificate IV in Commercial Cookery in which they want to further their studies.
Food and Beverage Pathway: The Food and Beverage pathway is for those that are looking to move into hotel, or hospitality management and includes the elective units around operating a bar, Australian Wines and includes the RSA course training.
International student durations:
Course Duration – 2 years and 3 months, total 9 terms, consisting of 20 hours training per week.
We have 4 intakes per year – January, April, July & September. Please see our academic calendar for dates.
It is recommended that whilst undertaking this course you have access to a workplace through either paid or unpaid work employment.
Cookery & Food and Beverage Pathway: You will complete One Term Workplacement for SITHIND004 Work effectively in Hospitality Service.
Core Units - 16 units
Manage diversity in the workplace
Manage operational plan
Develop and implement a business plan
Develop and manage quality customer service practices
Manage finances within a budget
Prepare and monitor budgets
Manage physical assets
Research and comply with regulatory requirements
Lead and manage people
Recruit, select and induct staff
Monitor staff performance
Monitor work operations
Establish and conduct business relationships
Develop and implement marketing strategies
Establish and maintain a work health and safety system
Electives - 17 Units
Use hygienic practices for food safety
Participate in safe food handling practices
Identify hazards, assess and control safety risks
Work effectively with others
Prepare and serve espresso coffee
Provide table service of food and beverage
Source and use information on the hospitality industry
Provide advice on Australian wines
Provide advice on food
Serve food and beverage
Provide responsible service of alcohol
Enhance customer service experiences
Coach others in job skills
Work effectively in hospitality service
Implement and monitor work health and safety practices
International Students: All international students must be a minimum of 18 years of age and meet the standard entry level for international students of either:
Year 12 or equivalent in the Australia education system
English Proficiency 5.5 with no band score below 5.
Domestic Students: Year 12 or equivalent in the Australia education system.
For Cookery pathway, you must of completed a Certificate III & IV prior to enrolling into the Diploma of Hospitality Management.