Advanced Diploma of Hospitality Management
SIT60322
113240M
6
- Face to face
- 20 hours per week during the term
- In addition, students are allocated 5 hours of unsupervised self-study each week.
The course assessment is a combination of written questions, case studies, role plays, projects, practical observations and class presentation.
Qualification Description
This advanced diploma follows on from the Diploma in Hospitality Management and provides the skills and knowledge for a student to be competent as a senior manager in any hospitality functional area (except kitchen).
The course will expand your understanding of hospitality and allow you to explore theoretical concepts to support your hospitality expertise. You’ll develop key skills in business planning, asset management, finance, human resources and marketing to open a wide variety of employment opportunities.
Work would be undertaken in various hospitality settings, such as restaurants, hotels, catering operations, motels, clubs, pubs and cafes.
Career Prospective
- café owner or manager
- club secretary or manager
- executive chef
- executive housekeeper
- food and beverage manager
- head chef
- motel owner or manager
Recognition of Prior Learning and Credit Transfer
Eligible students can apply for RPL. All RPL applications must be supported by verifiable required evidence. RPL assessment fee applies.
Credit transfer is available if the unit code and unit titles are of exact match.
Work Placement
200 hours
Education Pathway
After completion of the course, students can further undertake any undergraduate management courses in various hospitality areas.
Work-Based Training
Venue: Urban Kitchen 17-21 Buckhurst St, South Melbourne
Work-based training incur additional material and equipment fees. For detail, please see out fee lists
Entry Requirements
- Have demonstrated an IELTS level at score of least 5.5 or equivalent (test results must be no more than 2 years old) or demonstration of successful completion of at least General English at Upper Intermediate or English for Academic Purposes Upper Intermediate level.
- Have a suitable level of language, literacy and numeracy to complete course requirements with or without additional support that Barton College is able to provide.
- Have a suitable level of language, literacy and numeracy to complete course requirements with or without additional support that Barton College is able to provide.
- Have successfully completed Australian year 12 or equivalent.
- Are at least at age of 18 on the date of course commencement
- Student must have sound digital literacy and access to working internet.
- Please Note:All the students commencing this course are required to complete LLN test on the orientation day to assist Barton College to identify student's needs for additional support during their study with Barton College.
- Recommendation:It is highly recommended that student should have successfully completed SIT50422 Diploma of Hospitality Management prior commencing this course, although this is not a mandatory entry requirement
Units of Study
- Unit CodeUnit NameCore / Elective
- BSBFIN601Manage organisational financesC
- BSBOPS601Develop and implement business plansC
- SITXCCS016Develop and manage quality customer service practicesC
- SITXFIN009Manage finances within a budgetC
- SITXFIN010Prepare and monitor budgetsC
- SITXFIN011Manage physical assetsC
- SITXGLC002Identify and manage legal risks and comply with lawC
- SITXHRM009Lead and manage peopleC
- SITXHRM010Recruit, select and induct staffC
- SITXHRM012Monitor staff performanceC
- SITXMGT004Monitor work operationsC
- SITXMGT005Establish and conduct business relationshipsC
- SITXMPR014Develop and implement marketing strategiesC
- SITXWHS008Establish and maintain a work health and safety systemC
- SITXFSA005Use hygienic practices for food safetyE
- SITHCCC043Work effectively as a cookE
- SITXFSA006Participate in safe food handling practicesE
- SITHCCC023Use food preparation equipmentE
- SITHCCC027Prepare dishes using basic methods of cookeryE
- SITHCCC028Prepare appetisers and saladsE
- SITHCCC029Prepare stocks, sauces and soupsE
- SITHCCC030Prepare vegetable, fruit, egg and farinaceous dishesE
- SITHCCC031Prepare vegetarian and vegan dishesE
- SITHCCC035Prepare poultry dishesE
- SITHCCC036Prepare meat dishesE
- SITHCCC037Prepare seafood dishesE
- SITHCCC040Prepare and serve cheeseE
- SITHCCC041Produce Cakes, pastries and breadsE
- SITHCCC042Prepare food to meet special dietary requirementsE
- SITHKOP010Plan and cost recipesE
- SITHKOP012Develop menus for special dietary requirementsE
- SITXINV006Receive, store and maintain stockE
- SITXINV007Purchase GoodsE
