Advanced Diploma of Hospitality Management

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.

This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

Possible job opportunities:

  • Area Manager or Operations Manager
  • Café 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

Qualification list

Requirements

Qualification units

Code
Unit name
Type
BSBDIV501
Manage diversity in the workplace
Core
BSBFIM601
Manage finances
Core
BSBMGT517
Manage operational plan
Core
BSBMGT617
Develop and implement a business plan
Core
SITXCCS008
Develop and manage quality customer service
Core
SITXFIN003
Manage finances within a budget
Core
SITXFIN004
Prepare and monitor budgets
Core
SITXFIN005
Manage physical assets
Core
SITXGLC001
Research and comply with regulatory requirements
Core
SITXHRM003
Lead and manage people
Core
SITXHRM004
Recruit, select and induct staff
Core
SITXHRM006
Monitor staff performance
Core
SITXMGT001
Monitor work operations
Core
SITXMGT002
Establish and conduct business relationships
Core
SITXMPR007
Develop and implement marketing strategies
Core
SITXWHS004
Establish and maintain a work health and safety system
Core
BSBHRM604
Manage employee relations
Elective
HLTAID003
Provide first aid
Elective
SITEEVT008
Manage event staging components
Elective
SITEEVT010
Manage on-site event operations
Elective
SITHCCC001
Use food preparation equipment
Elective
SITHCCC003
Prepare and present sandwiches
Elective
SITHCCC004
Package prepared foodstuffs
Elective
SITHCCC005
Prepare dishes using basic methods of cookery
Elective
SITHCCC006
Prepare appetisers and salads
Elective
SITHCCC007
Prepare stocks, sauces and soups
Elective
SITHCCC008
Prepare vegetable, fruit, eggs and farinaceous dishes
Elective
SITHCCC012
Prepare poultry dishes
Elective
SITHCCC013
Prepare seafood dishes
Elective
SITHCCC014
Prepare meat dishes
Elective
SITHCCC015
Produce and serve food for buffets
Elective
SITHCCC017
Handle and serve cheese
Elective
SITHCCC018
Prepare food to meet special dietary requirements
Elective
SITHCCC019
Produce cakes, pastries and breads
Elective
SITHCCC020
Work effectively as a cook
Elective
SITHFAB002
Provide responsible service of alcohol
Elective
SITHFAB003
Operate a bar
Elective
SITHFAB004
Prepare and serve non-alcoholic beverages
Elective
SITHFAB005
Prepare and serve espresso coffee
Elective
SITHFAB007
Serve food and beverage
Elective
SITHFAB010
Prepare and serve cocktails
Elective
SITHFAB011
Provide advice on beers, spirits and liqueurs
Elective
SITHFAB014
Provide table service of food and beverage
Elective
SITHFAB016
Provide advice on food
Elective
SITHIND001
Use hygienic practices for hospitality service
Elective
SITHIND002
Source and use information on the hospitality industry
Elective
SITHIND004
Work effectively in hospitality service
Elective
SITHKOP004
Develop menus for special dietary requirements
Elective
SITHKOP005
Coordinate cooking operations
Elective
SITHPAT001
Produce cakes
Elective
SITHPAT002
Produce gateaux, torten and cakes
Elective
SITHPAT003
Produce pastries
Elective
SITHPAT004
Produce yeast-based bakery products
Elective
SITHPAT005
Produce petits fours
Elective
SITHPAT006
Produce desserts
Elective
SITHPAT007
Prepare and model marzipan
Elective
SITHPAT008
Produce chocolate confectionery
Elective
SITHPAT009
Model sugar-based decorations
Elective
SITHPAT010
Design and produce sweet buffet showpieces
Elective
SITXCOM005
Manage conflict
Elective
SITXFIN002
Interpret financial information
Elective
SITXFSA001
Use hygienic practices for food safety
Elective
SITXFSA002
Participate in safe food handling practices
Elective
SITXFSA003
Transport and store food
Elective
SITXFSA004
Develop and implement a food safety program
Elective
SITXHRM002
Roster staff
Elective
SITXINV002
Maintain the quality of perishable items
Elective
SITXINV004
Control stock
Elective
SITXWHS002
Identify hazards, assess and control safety risks
Elective

Qualification list