Advanced Diploma of Hospitality Management
- Qualification Description
- Entry Requirement
- Course Duration
- Course Structure
- Credit Transfer
- Assessment Methods
- Pre Enrolment Sheet
This qualification reflects the role of individuals operating at a senior level who use substantial industry knowledge and wideranging, specialised managerial skills. They operate independently, take responsibility for others 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 large
organisation or small business owner or manager.
Possible job title: Head Chef
SIT Training Package entry requirements for this qualification
AVETA Entry Requirements for International StudentsInternational students must be 18 years of age or over at the time of enrolment in this qualification and obtained or completed one of the following:
(Note - IELTS - results are valid for two years only: reference: https://support.cambridgeenglish.org/hc/en-gb/articles/202838296-How-long-are-my-results-and-certificate-valid-for-); or
Full time92 weeks face to face delivery and assessment, timetabled for 24 hours per week over 3 days per week, on campus. For further information, refer to comments on back of this information sheet.
Study AreasIndividuals with this qualification will be able to demonstrate the following competencies:
Units of Competency
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AVETA will determine any prior learning of each student with regard to their existing skills, knowledge and experience that that the student may have acquired through formal, non-formal and informal learning related to Units of Competency in this qualification in order to determine the amount of training AVETA will provide to each student (as per Clause 1.2, ASQA RTO Standards 2015). If RPL credit is granted, this may result in a shorter course duration for this qualification.
Assessment MethodsProjects, Reports, Case studies, Direct Observations, Portfolio of work, , Written Assessments; and where required students will be assessed in a fully operational commercial kitchen
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