Advanced Diploma of Hospitality Management

The Advanced Diploma of Hospitality Management 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 cookery.

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

Direct entry is allowed for all SIT Hospitality qualifications. However it is strongly recommended that individuals undertake lower level qualifications, or gain industry experience prior to entering SIT60316 Advanced Diploma of Hospitality Management. However this is not mandatory.

AVETA Entry Requirements for International Students

International 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:

Have obtained an IELTS band score of at least 5.5 - or equivalent; or 5.0 where the test score is combined with at least 10 weeks ELICOS or 4.5 where the test score is combined with at least 20 weeks ELICOS

(https://www.homeaffairs.gov.au/trav/stud/more/student-visaenglish-language-requirements );
(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

Have completed a Certificate IV, Diploma or Advanced Diploma Level Training Package course in Australia; or,

Have completed any Certificate III or Certificate IV in ESL or EAL from the ESL/EAL Framework (VIC) As the Certificate III in EAL qualifications (EAL Framework) are equivalent to (IELTS) - Minimum Band score 5.5, on achievement of this qualification level, students will have meet their English Language requirements for entry into this qualification; or

Have completed the ELICOS Course: General English – Intermediate Level

Full time

92 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 Areas

Individuals with this qualification will be able to demonstrate the following competencies:

Administration

Client and Customer Service

Communication and Teamwork

Finance

Marketing and Public Relations

Governance and Legal Compliance

Human Resource Management

Inventory

Kitchen Operations & Food Safety

Management and Leadership

Patisserie

Workplace Effectiveness & Health and Safety

Working in Industry

Units of Competency

16 core units

17 elective units

To know about our 2022 Onshore Fee Structure, please click here

For more information about our fee structure, please contact us on info@aveta.edu.au

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 Methods

Projects, 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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