The Advanced Diploma of Hospitality reflects the role of individuals operating at a senior level who use substantial industry knowledge and wide ranging, specialised managing skills. They operate independently, take responsibility for other and make a range of strategic business decisions.
This qualification provides a pathway to work in any sector of the hospitality industry as a senior manager in a large organisations or small business owners or managers.
Management Courses.
Students must be at least 18 years old when they commence studies. This course requires the completion of a minimum 17 elective units in addition to core units listed. Please visit www.sunitafe.edu.au for information on the range of elective units offered within this course.
| Duration | 26 Weeks |
| English Proficiency | IELTS 5.5 or equivalent test score, or successful completion of Upper Intermediate ELICOS at Sunraysia Institute of TAFE |
| Fees per Semester (AUD) | $7,000 |
| Total Fees (AUD) | $7,000 |
| Course Start Dates | February, April, July, October |
| Academic Requirements | Successful completion of the equivalent of Australian Year 11 high school studies |
| Pre-requisite course(s) | Diploma of Hospitality Management |
* Duration of a course includes periods for orientation and enrolment, teaching, assessment, structured learning support, study breaks and public holidays.
* Fees are subject to change.
| Code | Unit Name | Hours |
| BSBDIV501 | Manage diversity in the workplace | 60 |
| BSBFIM601 | Manage finances | 80 |
| BSBMGT517 | Manage operational plan | 70 |
| BSBMGT617 | Develop and implement a business plan | 60 |
| SITXCCS008 | Develop and manage quality customer service practices | 30 |
| SITXFIN003 | Manage finances within a budget | 30 |
| SITXFIN004 | Prepare and monitor budgets | 30 |
| SITXFIN005 | Manage physical assets | 40 |
| SITXGLC001 | Research and comply with regulatory requirements | 80 |
| SITXHRM003 | Lead and manage people | 60 |
| SITXHRM004 | Recruit, select and induct staff | 60 |
| SITXHRM006 | Monitor staff performance | 50 |
| SITXMGT001 | Monitor work operations | 20 |
| SITXMGT002 | Establish and conduct business relationships | 60 |
| SITXMPR007 | Develop and implement marketing strategies | 80 |
| SITXWHS004 | Establish and maintain a work health and safety system | 30 |
| Code | Unit Name | Hours |
| BSBSUS201 | Participate in environmentally sustainable work practices | 20 |
| BSBSUS401 | Implement and monitor environmentally sustainable work practices | 40 |
| BSBWOR203 | Work effectively with others | 15 |
| SITHCCC001 | Use food preparation equipment | 25 |
| SITHCCC005 | Prepare dishes using basic methods of cookery | 45 |
| SITHCCC006 | Prepare appetisers and salads | 25 |
| SITHCCC007 | Prepare stocks, sauces and soups | 35 |
| SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes | 45 |
| SITHCCC012 | Prepare poultry dishes | 25 |
| SITHCCC013 | Prepare seafood dishes | 50 |
| SITHCCC014 | Prepare meat dishes | 50 |
| SITHCCC017 | Handle and serve cheese | 5 |
| SITHCCC018 | Prepare food to meet special dietary requirements | 75 |
| SITHCCC019 | Produce cakes, pastries and breads | 40 |
| SITHCCC020 | Work effectively as a cook | 80 |
| SITHFAB002 | Provide responsible service of alcohol | 10 |
| SITHKOP001 | Clean kitchen premises and equipment | 13 |
| SITHKOP002 | Plan and cost basic menus | 30 |
| SITHKOP004 | Develop menus for special dietary requirements | 15 |
| SITHKOP005 | Coordinate cooking operations | 100 |
| SITHPAT003 | Produce pastries | 24 |
| SITHPAT004 | Produce yeast-based bakery products | 42 |
| SITHPAT005 | Produce petits fours | 30 |
| SITHPAT006 | Produce desserts | 100 |
| SITXCCS006 | Provide service to customers | 25 |
| SITXCCS007 | Enhance customer service experiences | 40 |
| SITXCOM005 | Manage conflict | 20 |
| SITXFSA001 | Use hygienic practices for food safety | 15 |
| SITXFSA002 | Participate in safe food handling practices | 40 |
| SITXHRM001 | Coach others in job skills | 20 |
| SITXHRM002 | Roster staff | 30 |
| SITXINV002 | Maintain the quality of perishable items | 10 |
| SITXWHS001 | Participate in safe work practices | 12 |
| SITXWHS003 | Implement and monitor work health and safety practices | 30 |
