Courses

Strong frontline leaders are in hot demand in hospitality across the globe.The Advanced Diploma of Hospitality Management will cultivate your passion for this vibrant industry and help you rise through the ranks to take your place as a Senior Manager. You’ll develop a thorough spectrum of skills across the areas of business planning, financial management, human resources, leadership and marketing, to enable you to successfully operate across a broad range of sectors which may include bars, gaming venues, resorts, restaurants or other busy hospitality environments.

To receive this qualification you must complete 33 units, 16 core units and 17 elective units. 26 of the units would have been completed in the Certificate III/IV in Commercial Cookery and Diploma of Hospitality.  You will attend college 20 hours per week over 2 days (excluding student supervised study).

The course comprises of 10 stages, each comprising 10 weeks, with holidays in between. The first 8 stages are completed in the Certificate III/IV and Diploma of Hospitality. Stage 9 and 10 each comprise of 10 weeks, with holidays in between.

Work-based Training
As part of the course, student are required to complete 48 occasions of Work-based Training.  We will assist you in finding a suitable venue for you to complete your WBT.

Core Units

BSBDIV501 Manage Diversity in the Workplace*
BSBFIM601 Manage Finances
BSBMGT517 Manage Operational Plan*
BSBMGT617 Develop and Implement a Business Plan
SITXCCS008 Develop and Manage Quality Customer Service Practices*
SITXFIN003 Manage Finances Within a Budget*
SITXFIN004 Prepare and Monitor Budgets*
SITXFIN005 Manage Physical Assets
SITXGLC001 Research and Comply with Regulatory Requirements*
SITXHRM003 Lead and Manage People*
SITXHRM004 Recruit, Select and Induct Staff
SITXHRM006 Monitor Staff Performance
SITXMGT001 Monitor Work Operations*
SITXMGT002 Establish and Conduct Business Relationships*
SITXMPR007 Develop and Implement Marketing Strategies
SITXWHS004 Establish and Maintain a Work Health and Safety System

Elective Units

SITXFSA001 Use Hygienic Practices for Food Safety (pre-requisite for all practical units) *
SITHCCC020 Work Effectively as a Cook*
SITHCCC005 Prepare Dishes Using Basic Methods of Cookery*
SITHCCC003 Prepare Sandwiches*
SITHCCC006 Prepare Appetisers and Salads*
SITHCCC007 Prepare Stocks, Sauces and Soups*
SITHCCC008 Prepare Vegetable, Fruit, Egg and Farinaceous Dishes*
SITHCCC012 Prepare Poultry Dishes*
SITHCCC013 Prepare Seafood Dishes*
SITHCCC014 Prepare Meat Dishes
SITHCCC019 Produce Cakes, Pastries and Breads*
SITHCCC018 Prepare Food to Meet Special Dietary Requirements*
SITHCCC015 Produce and Serve Food for Buffets*
SITXINV001 Receive and Store Stock*
SITXHRM001 Coach Others in Job Skills*
SITXINV002 Maintain the Quality of Perishable Items
SITHKOP004 Develop Menus for Special Dietary Requirements*

*credit exemption granted from Certificate III/IV and Diploma

For students that are starting in Certificate III in Commercial Cookery (not available in Sydney campus).

• 18 years or older
• Completion of Year 11 studies or equivalent
• IELTS 5.5 or equivalent
• Please see International Student Admission Policy and VET Assessment of Language, Literacy and Numeracy Skills Policy for further information.

For students that have completed the Certificate IV in Commercial Cookery or Patisserie and the Diploma of Hospitality Management, the course length is 6 months and the requirements are as follows.

• Completion of Certificate IV in Commercial Cookery or Patisserie and the Diploma of Hospitality Management
• Please see International Student Admission Policy and VET Assessment of Language, Literacy and Numeracy Skills Policy for further information.

RECOGNITION OF PRIOR LEARNING

You may be able to shorten the length of your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Acknowledge Education.

Please see Recognition of Prior Learning and Credit Transfer for more information.

Other requirements to be met prior to commencing Work-based Training:

• COVID-19 Vaccination Record

For pathway students, upon completion of the course, students will be exempted 10 units in Bachelor of Tourism and Hospitality Management at Stott’s College.

Potential jobs for graduates include:
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

View all dates here.

View fee list here.

Strong frontline leaders are in hot demand in hospitality across the globe.The Advanced Diploma of Hospitality Management will cultivate your passion for this vibrant industry and help you rise through the ranks to take your place as a Senior Manager. You’ll develop a thorough spectrum of skills across the areas of business planning, financial management, human resources, leadership and marketing, to enable you to successfully operate across a broad range of sectors which may include bars, gaming venues, resorts, restaurants or other busy hospitality environments.

To receive this qualification you must complete 33 units, 16 core units and 17 elective units. 26 of the units would have been completed in the Certificate III/IV in Commercial Cookery and Diploma of Hospitality.   You will attend college 20 hours per week over 2 days (excluding student supervised study).

The course comprises of 10 stages, each comprising 10 weeks, with holidays in between. The first 8 stages are completed in the Certificate III/IV and Diploma of Hospitality. Stage 9 and 10 each comprise of 10 weeks, with holidays in between.

Work Based Training
As part of the course, student are required to complete 48 occasions of Work Based Training. The College will assist you in finding a suitable venue for you to complete your WBT.

Core Units

BSBDIV501 Manage Diversity in the Workplace*
BSBFIM601 Manage Finances
BSBMGT517 Manage Operational Plan*
BSBMGT617 Develop and Implement a Business Plan
SITXCCS008 Develop and Manage Quality Customer Service Practices*
SITXFIN003 Manage Finances Within a Budget*
SITXFIN004 Prepare and Monitor Budgets*
SITXFIN005 Manage Physical Assets
SITXGLC001 Research and Comply with Regulatory Requirements*
SITXHRM003 Lead and Manage People*
SITXHRM004 Recruit, Select and Induct Staff
SITXHRM006 Monitor Staff Performance
SITXMGT001 Monitor Work Operations*
SITXMGT002 Establish and Conduct Business Relationships*
SITXMPR007 Develop and Implement Marketing Strategies
SITXWHS004 Establish and Maintain a Work Health and Safety System

Elective Units

SITXFSA001 Use Hygienic Practices for Food Safety (pre-requisite for all practical units) *
SITHCCC020 Work Effectively as a Cook*
SITHCCC005 Prepare Dishes Using Basic Methods of Cookery*
SITHCCC003 Prepare Sandwiches*
SITHCCC006 Prepare Appetisers and Salads*
SITHCCC007 Prepare Stocks, Sauces and Soups*
SITHCCC008 Prepare Vegetable, Fruit, Egg and Farinaceous Dishes*
SITHCCC012 Prepare Poultry Dishes*
SITHCCC013 Prepare Seafood Dishes*
SITHCCC014 Prepare Meat Dishes
SITHCCC018 Prepare Food to Meet Special Dietary Requirements*
SITHCCC019 Produce Cakes, Pastries and Breads*
SITHCCC015 Produce and Serve Food for Buffets*
SITXINV001 Receive and Store Stock*
SITXHRM001 Coach Others in Job Skills*
SITXINV002 Maintain the Quality of Perishable Items
SITHKOP004 Develop Menus for Special Dietary Requirements*

*credit exemption granted from Certificate III/IV and Diploma

Completion of Diploma of Hospitality

RECOGNITION OF PRIOR LEARNING

You may be able to shorten the length of your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Acknowledge Education.

Please see Recognition of Prior Learning and Credit Transfer for more information.

For pathway students, upon completion of the course, students will be exempted 10 units in Bachelor of Tourism and Hospitality Management at Stott’s College.

Potential jobs for graduates include:
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

View all dates here.

Full Fee for 2019- $22,000

Enrolment Fee – $200

$900.00