TOEFL Exam
This qualification has been designed specifically for international students who are wishing to fill a senior management role in the hospitality industry, with particular emphasis on Front of House and Operations.
The course covers high-level management skills such as managing budgets, operational plans, and staff performance and will teach students how to develop business plans, marketing strategies, and customer services practices that can then be transferred into real world working environments.
Course | Advanced Diploma of Hospitality Management |
|---|---|
Course Code | SIT60322 |
CRICOS Code | 111586A |
Course Duration | 34 weeks |
Study Mode | Face to Face & Virtual |
Study Load | Full-time (20 hours per week) |
Delivery Campuses | Sydney, Melbourne, Gold Coast, Perth and Brisbane |
Age Requirement | 18 years and above |
Academic Requirement | Successful completion of Australian Year 10 (or equivalent) and Diploma of Hospitality Management. |
English Proficiency Requirement | All students must have a minimum English language proficiency of IELTS 5.5 or equivalent. |
Intakes |
Students who have completed a Diploma of Hospitality Management (or equivalent) and want to progress into higher-level management roles
Hospitality professionals aiming to move into positions such as operations manager, venue manager, or business owner
Individuals looking to develop strategic, financial, and leadership skills to manage hospitality businesses effectively
International students seeking advanced qualifications and pathways within Australia’s hospitality sector
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 the 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)
SITHKOP013 - Plan cooking operations (Elective)
SITHCCC023 - Use food preparation equipment (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)
SITHCCC041 - Produce cakes, pastries and breads (Elective)
SITHCCC042 - Prepare food to meet special dietary requirements (Elective)
SITHCCC038 - Produce and serve food for buffets (Elective)
SITHFAB021 - Provide responsible service of alcohol (Elective)
SITHASC022 - Prepare Asian stocks and soups (Elective)
SITXCOM010 - Manage conflict (Elective)
SITXHRM011 - Manage volunteers (Elective)
SITXHRM008 - Roster staff (Elective)
