Advanced Diploma of Hospitality Management

ABOUT THE COURSE

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 acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

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Recognised by Australian Qualifications Framework and Nationally Recognised Training

Details

Course Code

SIT60322

CRICOS Course Code

114256F

Work Placement

240 hours

Location

Melbourne Campus

Delivery Mode

Face to Face and Kitchen Based

Study Load

20 per week + 5 hours self study

Fees

Please see the Fees and Charges page or contact the campus directly!

Intake

Every Month

Duration

Up to 104 Weeks*

(This qualification will be delivered as full-time study over the course of 104 weeks including 16 weeks of breaks/holidays. Duration may vary based on mode of delivery and/or RPL and CT)

Course Entry Requirements

There is no pre-requisites or specific entry requirement for this qualification. This course is available to all international students as along as they can provide the evidence that:

  • The Student must be 18 years or older at the time of course commencement,
  • The Student has successfully completed the Australian Year 12 (or equivalent) and,
  • The Student have an IELTS score of at least 6.0 or PTE Academic score of 50 (or equivalent) OR Successful completion of ELICOS (English for Academic Purposes (EAP) or General English) at Advanced level.
  • Note: Citizens of certain countries are exempted from the English proficiency requirement, please contact AIA for further details or visit the DOHA Website.
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Additional Entry Requirements:

  • Students commencing this course will be required to complete the Language, Literacy and Numeracy (LLN) assessment on the orientation day. This will assist AIA to identify the student needs for any additional support during their study.
  • Practical’s for students must complete their practical in AIA kitchen facilities or as advised otherwise. Where students are required to come to campus or kitchen, and use the available facilities and resources, they should be advised of the date and time of the delivery and assessment, where they are required to visit the campus and/or kitchen and complete their assessment requirements in the compliant way and in accordance with Standard 1.8 of SRTO 2015.
  • AIA will make all possible efforts and aim to secure workplace arrangements for all enrolled students.
  • Students must have access to working PC or laptop with a configuration suitable to meet study requirements – please seek your trainer/assessor assistance in this regard.
  • Students must have basic digital literacy such as, the ability to communicate and access the information through digital technologies, social media, search engines, emails and/or basic use of Microsoft Office products and have access to the working internet.
  • If the student educational qualification does not meet the AIA’s admission requirements, other factors may be considered at the discretion of AIA. For more information, please see the AIA’s Admissions Policy available in the Forms & Policies page.
  • Recommendation: It is highly recommended that the student have successfully completed Diploma of Hospitality Management prior commencing this course, although this is not a mandatory entry requirement.

Course Structure

A total of 33 Units (14 Core and 19 electives) must be completed and deemed competent to achieve the qualification SIT60322 Advanced Diploma of Hospitality Management.

Participants who achieve competency in any unit/s will receive a Statement of Attainment (provided USI is verified) for that unit/s without completing all 33 units in the qualification. Students completing all the required units of competency will attain full qualification.

Code Title Core/Elective
BSBFIN601 Manage organisational finances Core
BSBOPS601 Develop and implement business plans Core
SITXCCS016 Develop and manage quality customer service practices Core
SITXFIN009 Manage finances within a budget Core
SITXFIN010 Prepare and monitor budgets Core
SITXFIN011 Manage physical assets Core
SITXGLC002 Identify and manage legal risks and comply with law Core
SITXHRM009 Lead and manage people Core
SITXHRM010 Recruit, select and induct staff Core
SITXHRM012 Monitor staff performance Core
SITXMGT004 Monitor work operations Core
SITXMGT005 Establish and conduct business relationships Core
SITXMPR014 Develop and implement marketing strategies Core
SITXWHS008 Establish and maintain a work health and safety system Core
SITXFSA005 Use hygienic practices for food safety Elective
SITHCCC043* Work effectively as a cook Elective
SITHCCC023* Use food preparation equipment Elective
SITHCCC025* Prepare and present sandwiches Elective
SITHCCC027* Prepare dishes using basic methods of cookery Elective
SITHCCC028* Prepare appetisers and salads Elective
SITHCCC029* Prepare stocks, sauces and soups Elective
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes Elective
SITHCCC031* Prepare vegetarian and vegan dishes Elective
SITHCCC035* Prepare poultry dishes Elective
SITHCCC036* Prepare meat dishes Elective
SITHCCC037* Prepare seafood dishes Elective
SITHCCC038* Produce and serve food for buffets Elective
SITHCCC040* Prepare and serve cheese Elective
SITHCCC041* Produce cakes, pastries and breads Elective
SITHCCC042* Prepare food to meet special dietary requirements Elective
SITXFSA006 Participate in safe food handling practices Elective
SITXWHS006 Identify hazards, assess and control safety risks Elective
BSBCMM411 Make presentations Elective
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Assessment Methodology

Assessment methods used for this qualification are varied and will provide a range of ways for individuals to demonstrate that they have met the required outcomes. Assessment methods may include:

  • Written questions
  • Projects
  • Presentations
  • Report writing
  • Role plays/observations
  • Kitchen based demonstration.
  • Work placement

At the beginning of each unit, your trainer and assessor will outline the assessment tasks that must be completed.

Reference Textbooks:

  • Math for the Professional Kitchen, The Culinary Institute of America, Laura Dreesen, Michael Nothnagel, Susan Wysocki
  • The Professional Chef, 9th Edition, The Culinary Institute of America
  • The Book of Yields, 8th edition, Francis T. Lynch

FEES AND CHARGES

At AIA, we are committed to providing transparent information regarding our fees and charges to ensure that students have a clear understanding of their financial commitments. Our fees are structured to cover tuition, administration, and any additional services or materials required for your chosen course.

To access the comprehensive Fees and Charges document outlining the costs associated with our courses, please click the button below;

VIEW FEES AND CHARGES

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