CRICOS Course Code: 091120E

SIT60316 Advanced Diploma of Hospitality Management

Course Description

If you have a love of people and a passion for service coupled with excellent interpersonal communication this Diploma will be for you.

The Advanced Diploma of Hospitality Management reflects the role of highly skilled senior operators within the industry who use a broad range of hospitality skills combined with managerial skills and industry knowledge to coordinate and manage hospitality operations. They will be required to operate independently, have responsibility for others and make a range of business decisions.

This qualification can provide a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafes, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

Possible Career Outcomes

  • Area Manager or Operations Manager
  • Cafe 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
  • Get a Free Course Guide

    Please complete the details below to download a course guide.

This course is only available to International Students

Course at a Glance

  • Duration

    45 Weeks
  • Start Date

    Various intake and start dates available. Contact us for more information.
  • Study Mode

    Blended (Predominately
    Face-to-Face and Online)
  • Study Location

    New South WalesQueensland
  • Campus Location

    Fitzwilliam Street, Parramatta
    Brisbane

Entry Requirements

Students must meet the following requirements and prerequisite to enter this course. Students must be of 18 years of age at the time of course commencement.

Students must have successfully completed the SIT50416 Diploma of Hospitality Management through Queensford College

A Language Literacy and Numeracy (LLN) assessment is conducted on all entrants prior to enrolment into the program to ensure that Queensford College can support each student throughout the program.

Contact our International Admission Team to check about any specific English requirements.

Students must be deemed competent in the pre-requisite unit(s) of a unit prior to the determination of competency in the unit in this qualification.

The following unit delivered as part of this qualification have academic prerequisite requirements:

Unit in this qualification Prerequisite unit
SITHCCC020 Work effectively as a cook SITXFSA001 Use hygienic practices for food safety
SITHCCC001 Use food preparation equipment
SITHCCC003 Prepare and present sandwiches
SITHCCC017 Handle and serve cheese
SITHCCC018 Prepare food to meet special dietary requirements
SITHFAB005 Prepare and serve espresso coffee
SITXINV002 Maintain the quality of perishable items

 

Students will need to ensure they are able to connect to the internet and have the capability to use our online learning system
that meets the minimum technical requirements, which are:

  • Access to a laptop/computer is preferred
  • An operating system supporting the following browsers (current version and up to three most recent versions): Chrome, Firefox, Safari (excluding Safari on Windows), and Microsoft Edge
    • For Windows: Windows 10, 4 Gb RAM installed (minimum)
    • FOR MAC: Mac OS X 10.13 or above
  • Access to Word processing software, such as Microsoft Word
  • Reliable internet connection

Course Overview

This qualification to be suitable for students who have interest in the hospitality industry.

Nationally recognised

  • Gain an understanding of the hospitality industry including where to source key industry knowledge and information, key social and cultural sensitivity and how to research and comply with regulatory requirements
  • Business essentials such as how to manage finances, budgets, manage the business operations, develop and implement business plans, recruit and induct staff, effective communication skills and how to manage conflict
  • Strategies to work effectively in a team environment and enhance the customer experience, how to coach and train staff, manage diversity in the workplace lead staff and work effectively as a chef
  • The use of kitchen equipment to produce food items such as appetisers, salads, stocks, sauces, soups, vegetable, fruit, egg and farinaceous dishes, poultry dishes, seafood dishes, meat dishes, food to meet special dietary requirements, cakes, pastries and breads
  • Safety essentials such as the implementation and ongoing monitoring of work health and safety practices, how to Identify hazards, assess and control safety risks and participate in safe food handling practices
Unit Code Unit Title
BSBDIV501 Manage diversity in the workplace
BSBMGT517 Manage operational plan
BSBFIM601 Manage Finances
SITXFIN003 Manage finances within a budget
BSBMGT617 Develop and implement a business plan
SITXCCS008 Develop and manage quality customer service
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 relationship
SITXMPR007 Develop and implement marketing strategies
SITXWHS004 Establish and maintain a work health and safety system
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITHCCC020 Work effectively as a cook*
SITHCCC001 Use food preparation equipment*
SITHCCC003 Prepare and present sandwiches*
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC017 Handle and serve cheese*
SITHCCC018 Prepare food to meet special dietary requirements*
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITXCOM005 Manage conflict
SITHFAB002 Provide responsible service of alcohol
SITHFAB004 Prepare and serve non-alcoholic beverages
SITHFAB005 Prepare and serve espresso coffee*
SITXHRM002 Roster staff
SITXINV002 Maintain the quality of perishable items*
SITXINV004 Control stock

*These units require completion of a prerequisite unit, please refer to the Academic Prerequisite section above for further details.

Students will be assessed through the following general methods of assessment that may apply for each unit. Each of the selected methods must be completed/deemed satisfactory, as each method is only a partial completion.

  • Written Activities Assessment/Knowledge Questions – a set of written tasks provided to the student required to be completed including, true/false, multiple choice, short answers or of the type where a ‘sequence of order’ list is required.
  • Assignment – this Assessment Tool will require written document(s) to be submitted and may take the form of short answer questions, completion of templates, or questions requiring research and more in-depth responses than the type of questions that would be included in Knowledge questions.
  • Practical Project – this type of Assessment Tool requires the student to complete a combination of tasks such as some type of practical task and some written work. Examples include (but are not limited to):
    • A roleplay – student to complete some written answers/sections of a document and the assessor recording their observation and /or comments about practical skill(s) being demonstrated while asking the student questions
    • A portfolio of research
    • A vocational logbook – record of tasks undertaken in the workplace by the student.
    • A verbal report
    • A journal, diary or reflection by a student
    • A presentation (where there are preparatory notes, slides and the presentation itself)

Recognition of Prior Learning (RPL) is a form of assessment that acknowledges skills and knowledge gained through formal training
conducted by industry or education, work experience, and life experience to gain Nationally Recognised Qualification.
Credit for previous studies is not recognition of prior learning.
Credit is producing evidence of units of competency/qualifications previously undertaken and successfully completed. Applications for Credit Transfer must include units of competencies completed, duration of the course and evidence of completion (certificate and transcript or statements of attainment).

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Queensford College use industry current practices and methodologies to ensure the training program is relevant to industry while also meeting Training Package requirements. Our students have access to a team of reliable staff and trainers that are available throughout the course duration. For the duration of the course students will be supported with the following:

  • Student Services: for all administrative enquiries and on issues associated with general academic skills
  • Trainers: to answer any questions students may have about the course content, assessments and study progress
  • Help Desk: for any assistance on course materials and assessment submission through our online learning platform.

Fees and Funding Options

Queensford College has a number of options to allow you to select a payment method best suitable to your financial situation.

  • Upfront 100% Payment*

    Payment through your own pocket either by EFT or credit card (MasterCard or Visa).

    *Students are not required to paymore than 50% of the total tuition fees upfront before the commencement of the course that is more than 25 weeks. Upfront 100% payment is required for courses of 25 weeks or less.

  • Payment Plan

    Payment through convenient instalments weekly, fortnightly, monthly or per semester.

    Terms and conditions will apply, please contact our team for information.

    Contact Us
  • Direct Debit

    Payment through a Direct Debit: withdrawal of funds can be arranged and scheduled from your nominated bank account.

    Terms and conditions will apply, please contact our team for information.

    Contact Us

How to Apply

At Queensford College, we strive to make possible an easy, smooth, and efficient application process.

There are two way to apply to study at Queensford College. You can either apply directly by filling out our application form and submitting to our International Department or through one of our approved international education agent. Our approved agents can guide you through the enrolment process and assist you with your visa application.

  • Student to Apply for Chosen Course

    Select from our range of courses in the International Prospectus or on our website and return a completed application form along with the required documents to us. Download the International Student Application Form

  • College Assesses and Verifies Applications

    Once we receive your application, we will assess your application against the requirements of the course and issue a conditional offer letter, which is followed by an interview with candidate and financial documents verification.

  • Student to Review, Process and Accept

    Review your letter of offer to ensure course fees, duration, payment plan etc. are stated correctly. Required payment of tuition fee. Return signed acceptance of offer.

  • College Issues eCOE

    Electronic confirmation of enrolment (eCOE) will be issued

  • Student to Apply for Australian Student Visa

    Apply for an Australian student visa at your nearest Australian Mission overseas.

  • Student to Plan their Departure and Arrival to Australia

    Once you have been accepted to study at an institution and have received confirmation of your student visa, the next step is to start planning for your arrival.

  • Student to Attend Orientation

    You must attend Orientation to get important information and advice to support your successful transition to study in Australia.

View International Admissions

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