Manage organisational finances
Advanced Diploma of Hospitality Management
BACK TO COURSESAdvanced 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.
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
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
This course is available to international students. There are no specific entry requirements listed in the qualification details or training package; however, applicants must meet Auscanus Institute of Australia’s entry requirements below:
Applicants must:
• Be 18 years of age or older at the time of course commencement.
• Have successfully completed Year 12 or equivalent secondary schooling.
• Demonstrate English language proficiency through one of the following approved tests: IELTS Academic 6.0, TOEFL iBT 60, PTE Academic 50, or equivalent English language proficiency.
English language competence may also be demonstrated through documented evidence of any of the following:
• Completion of a recognised ELICOS program with an English proficiency level considered equivalent to the course entry requirements.
• Completion of at least two (2) years of study in Australia at AQF Level 4 or higher.
• Minimum five (5) years of study in English in Australia, the United Kingdom, the United States of America, Canada, New Zealand, South Africa or the Republic of Ireland.
• Completion of Year 12 or equivalent secondary schooling in English.
• Applicants without documented evidence of English language proficiency may complete an online Language, Literacy, Numeracy and Digital Literacy (LLND) assessment and achieve a satisfactory outcome to meet AIA’s entry requirements.
Note: English language requirements and exemptions may vary depending on visa requirements and individual circumstances. Please contact AIA for further details or visit the Department of Home Affairs website.
Additional Entry Requirements:
• Applicants will be required to complete a Language, Literacy, Numeracy and Digital Literacy (LLND) assessment prior to enrolment. This assists AIA in confirming the applicant’s suitability for the course and identifying any additional learning support needs.
• Applicants may be required to participate in a pre-enrolment review/interview to determine whether the course is suitable for their individual needs, career goals and capabilities.
• Students must have access to a working PC or laptop with suitable specifications to meet study requirements. Students may seek assistance from their trainer and/or assessor where required.
• Students must possess basic digital literacy skills, including the ability to communicate and access information using digital technologies, email, search engines, learning platforms and basic Microsoft Office applications, as well as access to a reliable internet connection.
• Where an applicant’s educational qualifications do not fully meet AIA’s admission requirements, other factors may be considered at the discretion of AIA. Please refer to AIA’s Admissions Policy available on the Forms & Policies page for further information.
CAREER PATHWAYS
Where will the Advanced Diploma of Hospitality Management take me?
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 jobs may include;
Cafe Owner or Manager
Executive Chef
Executive Sous Chef
Head Chef
Food and Beverage Manager
STUDY PATHWAYS
The further study pathways available to students who undertake this qualification include:
After achieving Advanced Diploma of Hospitality Management, individuals could progress to higher education qualifications in management.
Graduate Diploma (AQF level 8) courses or/
Other Advanced Diplomas or Degree programs in related fields such as Business and Management, subject to meeting entry requirements of the intended qualification.
Course Structure
To achieve this qualification, students must complete 33 units: 14 core units and 19 elective units.
Students who complete individual units may receive a Statement of Attainment, provided their USI is verified. Students who complete all required units will be awarded the full qualification.
Develop and implement business plans
Develop and manage quality customer service practices
Manage finances within a budget
Prepare and monitor budgets
Manage physical assets
Identify and manage legal risks and comply with law
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
Use hygienic practices for food safety
Work effectively as a cook
Use food preparation equipment
Prepare and present sandwiches
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, eggs and farinaceous dishes
Prepare vegetarian and vegan dishes
Prepare poultry dishes
Prepare meat dishes
Prepare seafood dishes
Produce and serve food for buffets
Prepare and serve cheese
Produce cakes, pastries and breads
Prepare food to meet special dietary requirements
Participate in safe food handling practices
Identify hazards, assess and control safety risks
Make presentations
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;
Ready to launch your career with AIA
ENROL NOW
