About this course
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 acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
Key Information
- International students must be at least 18 years of age
- International students must have completed at least the equivalent of Year 12.
- These students must also have an IELTS Academic score of 5.5 not less than 5. PTE equivalent 42 not less than 36. The test results must be no more than 2 years old.
- Students must also participate in a course entry interview to demonstrate their suitability for the course.
International Students may not be required to provide evidence of English Language competence where documented evidence can be provided to demonstrate any of the following:
- The student was educated for 5 years in an English-speaking country.
- The student has completed at least 6 months of a Certificate IV level course in an Australian RTO.
- The student has successfully completed an English Placement Test.
- The student has successfully completed a foundation course in Australia.
- The student has successfully completed their High School in English Language.
*Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5.
Total Units 33 Core Units 14 Elective Units 19
| Unit Code | Unit Name | Core / Elective |
|---|---|---|
| BSBFIN601 | Manage Organisational Finances | Core |
| BSBOPS601 | Develop and Implement Business Plans | Core |
| SITXHRM012 | Monitor staff performance | Core |
| SITXMPR014 | Develop and implement marketing strategies | Core |
| SITXWHS008 | Establish and maintain a work health and safety system | Core |
| SITXFIN011 | Manage physical assets | Core |
| SITXFIN010 | Prepare and monitor budgets | Core |
| SITXMGT005 | Establish and conduct business relationships | Core |
| SITXCCS016 | Develop and manage quality customer service practices | Core |
| SITXGLC002 | Identify and manage legal risks and comply with law | Core |
| SITXHRM010 | Recruit, select and induct staff | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITHIND006 | Source and use information on the hospitality industry | Elective |
| SITHKOP010 | Plan and cost recipes | Elective |
| SITHKOP015 | Design and cost menus | Elective |
| SITXCCS015 | Enhance customer service experiences | Elective |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Elective |
| SITXFSA005 | Use hygienic practices for food safety | Elective |
| SITXFSA006 | Participate in safe food handling practices | Elective |
| SITHFAB021 | Provide responsible service of alcohol | Elective |
| SITXHRM008 | Roster staff | Elective |
| SITHCCC023 | Use food preparation equipment | Elective |
| SITXFSA008 | Develop and implement a food safety program | Elective |
| SITXINV006 | Receive, store and maintain stock | Elective |
| SITHCCC026 | Package prepared foodstuffs | Elective |
| SITHCCC028 | Prepare appetisers and salads | Elective |
| SITHCCC029 | Prepare stocks, sauces and soups | Elective |
| SITHCCC043 | Work effectively as a cook | Elective |
| SITXCOM010 | Manage conflict | Elective |
| SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
| SITXWHS007 | Implement and monitor work health and safety practices | Elective |
The Advanced Diploma of Hospitality Management includes Practical classes and Work placement. The practical class will be conducted in a fully equipped training kitchen. Students will commence and complete their work placement in term 4, which requires them to complete 36 service periods in hospitality service – 36 shifts.
Work placements provide students with the opportunity to apply the theory and skills they learned while studying in a professional workplace. For more information on work placement, including or support services; please feel free to contact Brighton College
Potential employment options are in any hospitality industry sector as a Chef de Cuisine, banquet manager, bar manager, restaurant manager, etc
Enquire about the course
Simply fill out the form to receive the course guide and a call from Brighton College Student Advisor.
OR
Call 07 3123 4911
8.30 AM – 5.00 PM Monday to Friday