This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions. This qualification provides 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, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
Possible job titles include: banquet or function manager, bar manager, café manager, chef de cuisine, chef patisserie, club manager, executive housekeeper, front office manager, gaming manager, kitchen manager, motel manager, restaurant manager, sous chef, unit manager, catering operations.
Advanced Diploma of Hospitality Management.
Students must be at least 18 years old when they commence studies.
This course incorporates practical instruction in a training restaurant at SuniTAFE.
| 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 Term (AUD) | $7,000 |
| Total Fees (AUD) | $7,000 |
| Course Start Dates | 30 January, 24 April, 10 July, 2 October 2023 |
| Academic Requirements | Completion of equivalent of Australian Year 11. |
| Pre-requisite course(s) | Certificate IV in Commercial Cookery or Certificate IV in Kitchen Management |
| Study Mode | Full-time, face to face classes, 21 hours per week. Classes are timetabled 3 days per week. |
| Code | Unit Name | Hours |
| BSBDIV501 | Manage diversity in the workplace | 60 |
| BSBMGT517 | Manage operational plan | 70 |
| SITXCCS007 | Enhance customer service experiences | 40 |
| SITXCCS008 | Develop and manage quality customer service practices | 30 |
| SITXCOM005 | Manage conflict | 20 |
| SITXFIN003 | Manage finances within a budget | 30 |
| SITXFIN004 | Prepare and monitor budgets | 30 |
| SITXGLC001 | Research and comply with regulatory requirements | 80 |
| SITXHRM002 | Roster staff | 30 |
| SITXHRM003 | Lead and manage people | 60 |
| SITXMGT001 | Monitor work operations | 20 |
| SITXMGT002 | Establish and conduct business relationships | 60 |
| SITXWHS003 | Implement and monitor work health and safety practices | 30 |
| Code | Unit Name | Hours |
| BSBSUS401 | Implement and monitor environmentally sustainable work practices | 40 |
| BSBWOR203 | Work effectively with others | 15 |
| SITHFAB001 | Clean and tidy bar areas | 15 |
| SITHFAB002 | Provide responsible service of alcohol | 10 |
| SITHFAB003 | Operate a bar | 35 |
| SITHFAB004 | Prepare and serve non-alcoholic beverages | 20 |
| SITHFAB005 | Prepare and serve espresso coffee | 30 |
| SITHFAB007 | Serve food and beverage | 80 |
| SITHIND002 | Source and use information on the hospitality industry | 25 |
| SITHIND004 | Work effectively in hospitality service | 0 |
| SITXCCS006 | Provide service to customers | 25 |
| SITXCOM002 | Show social and cultural sensitivity | 20 |
| SITXFIN001 | Process financial transactions | 25 |
| SITXFSA001 | Use hygienic practices for food safety | 15 |
| SITXFSA002 | Participate in safe food handling practices | 40 |
| SITXHRM001 | Coach others in job skills | 20 |
| SITXHRM006 | Monitor staff performance | 50 |
| SITXWHS001 | Participate in safe work practices | 12 |
