Qualification Description

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. The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.
ENQUIRE NOW
Qualification Code SIT60322
CRICOS Code 119491K
Qualification Name Advanced Diploma of Hospitality Management
Duration 104 weeks
Course Cost $31,500
Delivery Site Melbourne Campus – Level 11, 190 Queen Street, Melbourne VIC 3000
Kitchen Facility 55 Yarra Boulevard, Richmond VIC 3121
Delivery Mode Blended Delivery Model

Who can enrol

The target group for this program is international students aged 18 years and above who wish to enter the hospitality industry sectors as hotels, resorts, restaurants, and events.

Entry Requirements

Minimum 18 years of age at the time of commencement
Completion of Australian Year 12 or equivalent
Minimum IELTS score of 6.0 or equivalent
All applicants must meet course-relevant Language, Literacy, Numeracy and Digital (LLND) capabilities prior to commencement. Where applicants are unable to demonstrate LLND capabilities through valid credentials of an equivalent or higher qualification, NTCA will assess LLND capabilities through an LLND assessment
Physical Resources requirement:
Applicants must bring their own compatible devices to support training and assessment activities

Pathways from the qualification

Upon successful completion of the Advanced Diploma of Hospitality Management individuals could progress higher education qualifications in hospitality, business or management.

Employment Pathways

Graduates may seek employment as:
Possible job title includes:
Area Manager
Motel Manager
Operations Manager

Course Structure

To achieve the SIT60322 Advanced Diploma of Hospitality Management, a total of 33 units must be completed, comprising 14 core units and 19 elective units.
Core Units
Unit Code Unit Description
SITXHRM009 Lead and manage people
SITXMGT004 Monitor work operations
SITXFIN009 Manage finances within a budget
SITXFIN010 Prepare and monitor budgets
SITXCCS016 Develop and manage quality customer service practices
SITXGLC002 Identify and manage legal risks and comply with law
SITXMGT005 Establish and conduct business relationships
BSBFIN601 Manage organisational finances
SITXFIN011 Manage physical assets
BSBOPS601 Develop and implement business plans
SITXMPR014 Develop and implement marketing strategies
SITXHRM010 Recruit, select and induct staff
SITXHRM012 Monitor staff performance
SITXWHS008 Establish and maintain a work health and safety system
Elective Units
Unit Code Unit Description
SITXFSA005 Use hygienic practices for food safety
SITHKOP013 Plan cooking operations
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITXFSA006 Participate in safe food handling practices
SITHCCC028 Prepare appetisers and salads
SITHASC023 Prepare Asian sauces, dips and accompaniments
SITHASC024 Prepare Asian salads
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC036 Prepare meat dishes
SITHCCC035 Prepare poultry dishes
SITHCCC037 Prepare seafood dishes
SITXINV006* Receive, store and maintain stock
SITXCOM007 Show Social and cultural sensitivity
SITXHRM007 Coach others in job skills
SITXFSA008 Develop and implement a food safety program
SITXWHS007 Implement and monitor work health and safety practices

Placement Requirements

Nil

Assessments

Assessment will usually commence in the session following delivery. As this is a competency-based program, assessment
continues throughout the program until the participant either achieved competency in the assessment tasks or a further training need is identified and addressed. Students will be required to perform in a range of assessment tasks. The assessments may take the form of:

  • Written Quiz (A)
  • Written Question (B)
  • Assignment (C)
  • Project (D)
  • Case Study (E)
  • Observation / Demonstration (F)
  • Logbook – Service Log, Supervisor Report & Assessor Observation (G)

Course Credit (CT / RPL)

Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a
qualification based on identified equivalence in content and learning outcomes between matched qualifications.

The recognition of prior learning (RPL) pathway is appropriate for candidates who have previously attained skills and
knowledge from outside the formal education and training system and which includes work and life experience.

Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.

Testimonial

“The hospitality course in NTCA has given me the confidence to progress my cooking skills, and to learn more about techniques, food, presentation and best practices in a kitchen environment. The trainers have been extremely supportive throughout, they are very knowledgeable and patient.”

– Maile Aroldo, Student

Studying at NTCA has been the best decision of my life. I love working in the restaurant, and NTCA’s Hospitality course is perfect for me. It has given me so many opportunities I wouldn’t have had anywhere else. I couldn’t have asked for anything better to set up my career in hospitality and catering. I can’t wait to continue learning and progress my career at the same time.

– Ravinder,

The hospitality course in NTCA has given me the confidence to progress my cooking skills, and to learn more about techniques, food, presentation and best practices in a kitchen environment. The trainers have been extremely supportive throughout, they are very knowledgeable and patient.

– Baijun YANG,