Advanced Diploma Of Hospitality Management

Overview

Course Details

CRICOS Code

112317C

Duration

104 weeks

(88 weeks tuition + 16 weeks scheduled break)

Number of Units

33 units of competency
(14 core units + 19 elective units)

Offshore Fee

$19,000*

Onshore Fee

$18,000*

*Non-Tuition fees not included

Locations

NSW/VIC

Mode of delivery

Blended - Face to Face & Online

Course Code

SIT60322

Course Overview

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.

Course Entry Requirements

Students must be 18 years old and above.

Successful completion of Australian Year 12 or Australian equivalent is mandatory.

English Requirement for International Students
Minimum of IELTS 6.0 or equivalent.

Pre-enrolment Information

Prior to enrolment, it is a mandatory requirement for students to attend a Pre-Enrolment Consultation session to ensure students are fully aware of the required course information and can make an informed decision.

Packaging Rules

Core Unit Codes
BSBFIN601Manage organisational finances
BSBOPS601Develop and implement business plans
SITXCCS016*Develop and manage quality customer service practices
SITXFIN009Manage finances within a budget
SITXFIN010Prepare and monitor budgets
SITXFIN011Manage physical assets
SITXGLC002Identify and manage legal risks and comply with law
SITXHRM009Lead and manage people
SITXHRM010Recruit, select and induct staff
SITXHRM012Monitor staff performance
SITXMGT004Monitor work operations
SITXMGT005Establish and conduct business relationships
SITXMPR014Develop and implement marketing strategies
SITXWHS008Establish and maintain a work health and safety system
Elective Unit Codes
SITHACS009Clean premises and equipment
SITXHRM008Roster staff
SITXFSA005Use hygienic practices for food safety
SITHIND008**Work effectively in hospitality service
SITXFSA006Participate in safe food handling practices
SITXINV008Control stock
BSBCMM411Make presentations
BSBTWK503Manage meetings
SITXWHS007Implement and monitor work health and safety practices 
CPPCLO3100Maintain cleaning storage areas
SITXCCS015 Enhance customer service experiences
SITXCCS010Provide visitor information
SITXFSA007Transport and store food
SITXFSA008Develop and implement a food safety program
SITHIND006Source and use information on the hospitality industry
SITXINV006Receive, store and maintain stock
SIRXOSM007Manage risk to organisational reputation in an online setting
SITXINV007Purchase goods
SITXCOM010Manage conflict
Description of licensing requirementsThe following units of competency in this qualification require the completion of service periods in a commercial kitchen:

*This unit requires students to complete 4 service periods (SITXCCS016 – Develop and manage quality customer service practices).

**This unit requires students to provide hospitality service to customers for a minimum of 36 complete service periods (SITHIND008 – Work effectively in hospitality service).

The above selected elective units may be substituted for any of the approved elective units from the training package, that meet with the packaging rules for this qualification as mentioned above.
Units in this qualificationPre-requisite unit
SITXFSA007 – Transport and store food

SITXFSA008 – Develop and implement a food safety program

SITXINV006 – Receive, store and maintain stock

SITXFSA005 – Use hygienic practices for food safety
SITXFSA007 – Transport and store food

SITXFSA008 – Develop and implement a food safety program

SITXFSA006 – Participate in safe food handling practices

Qualification Issued

Once the units of competency required in the training package for this qualification have been successfully completed, the student will be issued with an Advanced Diploma of Hospitality Management (SIT60322) and an academic transcript of all completed units within 30 calendar days. Students who successfully complete individual units of competency within the qualification, but not the qualification in its entirety will be eligible to receive a Statement of Attainment. This document contains a record of all completed units and will be available to students by the end of their course.

NPA does not guarantee that:

  • a successful education assessment outcome for the student or intending student; or
  • completion of an NPA qualification will lead to an employment outcome; or
  • a learner will successfully complete a training product on its scope of registration; or
  • a training product can be completed in a manner which does not meet the requirements of the Standards for Registered Training Organisations (RTOs) 2015.

Related Occupations

Area Manager

Motel Manager

Operations Manager

 

Note: Completion of an NPA qualification does not guarantee an employment outcome.

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