Advanced Diploma of Hospitality Management
in
CRICOS Code:
058050M
NTIS Code:
THH60202
Qualification Name:
Advanced Diploma of Hospitality Management
Tuition Duration:
76 weeks (1520 hours)
Full time 20 hours per week
Total Duration:
104 weeks
Tuition Fees:
1st Year $15,000
2nd Year $7,000
Books & Equipment Fees:
1st Year $350
2nd Year $65
Entry Requirements:
To gain entry into any SSBT Hospitality course, students need to demonstrate completion of year 12 or its equivalent with a minimum of intermediate level English or IELTS 5.5.
Description:
The aim of this course is to train students to be competent managers in a hospitality operation. The course outline covers the practical and theoretical skills required to manage an operation. This includes all applicable OH & S issues and an understanding of professional practice and procedures. Other topics include kitchen operations, purchasing systems, financial management, sales and marketing, budgeting, staff management, and resource management strategies. Upon course completion the trainee will have mastered the competencies necessary to gain Certificate III in Commercial Cookery and Advanced Diploma of Hospitality Management.
Resources:
Students are required to purchase a uniform kit, a full set of tools and equipment and a set of learner guides.
Outcomes:
On successful completion of this course, graduates will be able to effectively perform the roles of food and beverage manager, front office manager, housekeeping manager, sales and marketing manager, restaurant manager.
Location:
Theory - Level 1, 301 George St, Sydney.
Practical - Ultino Kitchen, C10, 372-428 Wattle Street, Sydney, NSW 2007
Units of Competency:
Students are required to complete all the units from Certificate III in Commercial Cookery and also the following units:
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THHGGA06B THHGGA07B THHGLE05B THHGLE01B THHGLE02B THHGLE08B THHGFA06A THHGLE03B THHGLE04B THHGLE11B THHGLE13B THHGLE14B THHGLE20B THHGCS08B THHGLE09B THHGLE15B THHGLE16B THHGLE19B THHGLE12B THHGLE06B THHGLE07B |
Receive and store stock Control and order stock Roster Staff Monitor work operations Implement workplace health, safety and security procedures Lead and manage people Interpret financial information Develop and implement operational plans Establish and maintain a safe and secure workplace Manage quality customer service Manage finances within a budget Prepare and monitor budgets Develop and update the legal knowledge required for business compliance Establish and conduct business relationships Manage workplace diversity Manage financial operations Manage physical assets Develop and implement a business plan Develop and manage marketing strategies Monitor staff performance Recruit and select staff |
