Advanced Diploma of Hospitality Management

You’ll learn and apply your skills in our fully equipped hospitality training centre under the guidance of passionate industry experts.

You will develop advanced skills in hospitality operations and leadership, including:

human resource management financial management marketing strategies business planning.

During your course you will have access to leading industry standard software, including Opera Property used in many leading hotels throughout Australia.

You will learn the skills to use the system and manage hotel front office operations, including creating reservations, managing accounts and check out.

You will also gain essential skills in restaurant operations systems such as Micros POS.

TAFE study dates and breaks 2020.

Important information about elective unit:

SITHCCC014 Prepare meat dishes Students will be expected to follow standard recipes to prepare meat dishes using each of the following meat items:

beef, game (kangaroo, venison, specialty meats), lamb, pork, veal and offal (kidney, liver).

Students will be unable to successfully complete unit 'SITHCCC014 Prepare meat dishes' without meeting this requirement.

To be awarded SIT60316 Advanced Diploma of Hospitality Management, a student must successfully complete a total of thirty-three (33) units of competency, comprising of:

• sixteen (16) core units, and;
• seventeen (17) elective units, consisting of:
• one (1) unit from Group A;
• one (1) unit from Group B;
• nine (9) units from Group C;
• six (6) units from Group C, elsewhere in the SIT Tourism, Travel and Hospitality Training Package, or any other current training package or accredited course.

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification, as well as be approved by the Polytechnic.

Course structure and units

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

Group A

• SITHIND001 - Use hygienic practice for hospitality service
• SITXFSA001 - Use hygienic practices for food safety

Group B

• SITHCCC020 - Work effectively as a cook
• SITHIND004 - Work effectively in hospitality service
• SITHKOP005 - Coordinate cooking operations

Group C

• BSBADM502 - Manage meetings
• BSBCMM401 - Make a presentation
• BSBEBU501 - Investigate and design e-business solutions
• BSBFIA302 - Process payroll
• BSBFIA303 - Process accounts payable and receivable
• BSBFIA304 - Maintain a general ledger
• BSBFIA401 - Prepare financial reports
• BSBHRM604 - Manage employee relations
• BSBITU302 - Create electronic presentations
• BSBMKG401 - Profile the market
• BSBRSK501 - Manage risk
• HLTAID003 - Provide first aid
• SITEEVT005 - Plan in-house events or functions
• SITHCCC001 - Use food preparation equipment
• SITHCCC005 - Prepare dishes using basic methods of cookery
• SITHCCC006 - Prepare appetisers and salads
• SITHCCC007 - Prepare stocks, sauces and soups
• SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes
• SITHCCC012 - Prepare poultry dishes
• SITHCCC013 - Prepare seafood dishes
• SITHCCC014 - Prepare meat dishes
• SITHCCC018 - Prepare food to meet special dietary requirements
• SITHCCC019 - Produce cakes, pastries and breads
• SITHCCC020 - Work effectively as a cook
• SITHFAB002 - Provide responsible service of alcohol
• SITHFAB009 - Conduct a product tasting for alcoholic beverages
• SITHFAB011 - Provide advice on beers, spirits and liqueurs
• SITHFAB014 - Provide table service of food and beverage
• SITHIND004 - Work effectively in hospitality service
• SITHKOP004 - Develop menus for special dietary requirements
• SITHKOP005 - Coordinate cooking operations
• SITHPAT006 - Produce desserts
• SITTTSL010 - Use a computerised reservations or operations system
• SITXCRI002 - Manage a business continuity crisis
• SITXEBS002 - Develop, implement and monitor the use of social media in a business
• SITXFIN002 - Interpret financial information
• SITXFIN006 - Manage revenue
• SITXHRM002 - Roster staff
• SITXMPR003 - Plan and implement sales activities
• SITXMPR004 - Coordinate marketing activities

Imported

• SITHKOP002 - Plan and cost basic menus
• SITXCCS007 - Enhance customer service experiences
• SITXEBS001 - Use social media in a business
• SITXEBS003 - Build and launch a small business website

Recognition of Prior Learning and/or Credit Transfers

Previous completion of units at the Polytechnic or any other Registered Training Organisation and/or previous attainment of skills and knowledge may be credited towards this course. Units must satisfy the completion rules of the qualification and be assessed as appropriate by the Polytechnic.

Meeting the minimum admission requirements does not guarantee you entry into this course. Some courses receive more applications than the number of places available. In this situation we will also assess your education, work and other relevant experience.

If you do not meet the minimum requirements you may be eligible for one of our special admission programs. We also encourage you to explore our study pathways to help you reach your goal.

Find out more about how to apply for our courses, and our commitment to admissions transparency.

Entry requirements

Prior to enrolment, all applicants will be required to complete a literacy and numeracy assessment to assist with determining eligibility and to identify learning support needs. For employment and practical placement purposes, this vocational sector typically requires a current and satisfactory Police Record Check. Failure to provide the required documents in the timeframe specified by the Course Coordinator, means you will be unable to undertake practical placement in a workplace and therefore not eligible to progress in this course. The following is a suggested site you could visit to obtain this check: - Police Record Check - http://www.police.vic.gov.au/content.asp?Document_ID=274

Pathways from VU courses

There are many ways you can start your education journey at VU. Pathways offer an easy transition between courses at different levels, so that you can start with a certificate and progress right through to postgraduate study.

Find out more about pathways and credits.

Recognition of Prior Learning (RPL)

You may be able to complete your qualification sooner through formal recognition of your existing skills. This is known as Recognition of Prior Learning (RPL).

To receive RPL, we assess your previous work, education and life experiences against recognised qualifications. Applications for RPL can be made prior to enrolling.

Call us on 1300 TAFE VP (1300 823 387) to discuss RPL options with the course manager.

Pathways to further study

On completion of this course you will be guaranteed entry into the following degree and in some cases receive credit for your study:

You will be credited for up to 144 credit points of study.

Find out more about our study pathways to VU

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.