Course description
CRICOS code: 096674G
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.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Course duration
This course is delivered over 96 weeks of full time study at 20 hours per week of scheduled class time at the Skills Institute Australia training facility and in a fully-equipped training kitchen facility. This includes 12 weeks holidays.
| Weeks | |
|---|---|
| Term 1 | 12 |
| Term 2 | 12 |
| Term 3 | 12 |
| Term 4 | 12 |
| Term 5 | 12 |
| Term 6 | 12 |
| Term 7 | 12 |
| Term 8 | 12 |
| Total | 96 |
This course is also is available in a range of packages. See below for details.
Delivery method
This program utilises a blended delivery mode which incorporates face to face delivery, workshops, individual assignments, team based assignments and/or simulated environment. Participants will attend scheduled training sessions delivered in the training facility and practical work will be conducted in the fully-equipped kitchen facilities. Students may also complete practical work requirements at workplaces which fulfil the AQF requirements specified in the individual units.
Pre-requisites
All students must be at least 18 years of age.
Academic requirements:
- Satisfactory completion of year 12 or equivalent
- Overseas students require a language proficiency of IELTS 5.5 or equivalent
There are no specific academic prerequisites for the course as a whole. However, many of the individual units of competency require the following prerequisite unit:
- SITXFSA001 Use hygienic practices for food safety.
Course requirements
To complete this course, it is expected that you will have access to:
- A computer with Windows 7 or higher
- Internet
- DVD-ROM drive
- TV
- Media Player
These facilities are available on campus.
Resources included
All of the learning materials and test books required to complete this course will be provided.
Course units
In order to receive this qualification, 33 units must be completed satisfactorily:
- 16 core units
- 17 elective units
| Code | Unit name |
|---|---|
| Core units | |
| BSBDIV501 | Manage diversity in the workplace |
| BSBFIM601 | Manage finances |
| BSBMGT517 | Manage operational plan |
| BSBMGT617 | Develop and implement a business plan |
| SITXCCS008 | Develop and manage quality customer service practices |
| SITXFIN003 | Manage finances within a budget |
| SITXFIN004 | Prepare and monitor budgets |
| SITXFIN005 | Manage physical assets |
| SITXGLC001 | Research and comply with regulatory requirements |
| 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 |
| Elective units | |
| BSBADM502 | Manage meetings |
| BSBCMM401 | Make a presentation |
| BSBHRM604 | Manage employee relations |
| BSBMGT605 | Provide leadership across the organisation |
| BSBRSK501 | Manage risk |
| BSBSUS501 | Develop workplace policy and procedures for sustainability |
| SITHCCC001 | Use food preparation equipment |
| SITHCCC005 | Prepare dishes using basic methods of cookery |
| SITHCCC018 | Prepare food to meet special dietary requirements |
| SITHCCC020 | Work effectively as a cook |
| SITHIND002 | Source and use information on the hospitality industry |
| SITHKOP004 | Develop menus for special dietary requirements |
| SITHKOP005 | Coordinate cooking operations |
| SITXCOM005 | Manage conflict |
| SITXFSA001 | Use hygienic practices for food safety |
| SITXFSA002 | Participate in safe food handling practices |
| SITXINV002 | Maintain the quality of perishable items |
Career outcomes
This course provides participants with the skills to obtain occupational positions across various industrial sectors. Possible job titles relevant to this qualification include:
- area manager or operations manager
- café owner or manager
- club secretary or manager
- executive chef
- executive housekeeper
- executive sous chef
- food and beverage manager
- head chef
- motel owner or manager
- rooms division manager.
Academic pathways
Individuals who successfully complete the Advanced Diploma of Hospitality Management may progress to higher qualifications in hospitality and management.
Course packages
The Advanced Diploma of Hospitality Management is available in several packages at Skills Institute Australia
| Courses | Total duration (months) |
|---|---|
| SIT50416 DHOSM + SIT60316 ADHOSM | 22 |
| SIT40516 C4CC + SIT60316 ADHOSM | 28 |
| SIT40516 C4CC + SIT50416 DHOSM + SIT60316 ADHOSM | 30 |
Key:
| Code | Name |
|---|---|
| SIT40516 C4CC | Certificate IV in Commercial Cookery |
| SIT50416 DHOSM | Diploma of Hospitality Management |
| SIT60316 ADHOSM | Advanced Diploma of Hospitality Management |
Recognition of Prior Learning (RPL)
Students who have completed any of the units of study or have practical experience that may be used for recognition of prior learning must contact Skills Institute Australia prior to enrollment.
Assessment
As this is a competency based program, assessment continues throughout the duration of the course until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed.
Assessment tasks may include
- Written questions and answers
- Presentations
- Projects
- Case study analysis
- Observation of the learner
- Written and oral questioning
- Written reports
- Simulated role play
- Practical demonstration
Fees
Click here to see our current fee structure.
Is this course available for Domestic or International students?
Please note that some courses may only be taken by domestic students. For the latest information on whether this course may be taken by any student or by domestic students only, please click here.
Student support
Skills Institute Australia has a commitment to providing equity in training for all learners. In particular, ensuring equity in training for women and the elimination of discrimination against female students in vocational education and training is a priority.
Skills Institute Australia encourages all students to pursue their vocational education and achieve their training goals, including students:
- With language, literacy and numeracy problems
- From a non-English speaking background
- With a disability
Our college will identify and access appropriate support services, and ensure the necessary services are provided for participants as required.
ACSF Course Profile
An ACSF Course Profile is a collection of the analyses of the required ACSF Core Skill levels of the Units of Competency that make up the qualification that we are delivering.
SIA uses a purpose-built diagnostic tool created by LLN Robot to determine the required ACSF Core Skill levels of a Unit of Competency. The system uses a series of language analysis algorithms to scan the content of a Unit of Competency to identify trigger words and phrases and their associated values based on the training package, ACSF performance indicators and the AQF (certificate) level of the unit. This data is used to generate a training profile that reflects the core skills required to understand and perform the criteria outlined in the unit.
The Course Profile outlines the ACSF Core Skill level requirements a Learner will be expected to be at upon completion of their training.
For more information about the ACSF, please click here.
To download detailed ACSF analyses of all our courses, please click here.