Advanced Diploma of Hospitality Management - AVTES

Advanced Diploma of Hospitality Management

Ad Dip Hospitality overview table

Course Structure and Units

CORE UNITS (SIXTEEN)
BSBDIV501Manage diversity in the workplace
BSBFIM601Manage finances
BSBMGT517Manage operational plan
BSBMGT617Develop and implement a business plan
SITXCCS008Develop and manage quality customer service practices
SITXFIN003Manage finances within a budget
SITXFIN004Prepare and monitor budgets
SITXFIN005Manage physical assets
SITXGLC001Research and comply with regulatory requirements
SITXHRM003Lead and manage people
SITXHRM004Recruit, select and induct staff
SITXHRM006Monitor staff performance
SITXMGT001Monitor work operations
SITXMGT002Establish and conduct business relationships
SITXMPR007Develop and implement marketing strategies
SITXWHS004Establish and maintain a work health and safety system
KITCHEN MANAGEMENT ELECTIVE UNITS (SEVENTEEN) 
SITXFSA001Use hygienic practices for food safety
SITHCCC001Use food preparation equipment
SITHCCC005Prepare dishes using basic methods of cookery
SITHCCC006Prepare appetisers and salads
SITHCCC007Prepare stocks, sauces and soups
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012Prepare poultry dishes
SITHCCC013Prepare seafood dishes
SITHCCC014Prepare meat dishes
SITHCCC020Work effectively as a cook
SITXFIN002Interpret financial information
SITHIND002Source and use information on the hospitality industry
SITXCOM005Manage conflict
SITXHRM002Roster staff
SITXINV003Purchase stock
SITXINV004Control stock
SITXINV005Establish stock purchasing and control systems
RESTAURANT MANAGEMENT ELECTIVE UNIT (SEVENTEEN)
SITXFSA001Use hygienic practices for food safety
SITHFAB004Prepare and serve non-alcoholic beverages
SITHFAB005Prepare and serve espresso coffee
SITHFAB014Provide table service of food and beverage
SITHFAB002Provide responsible service of alcohol
SITHFAB016Provide advice on food
SITHIND004Work effectively in hospitality service
SITHIND002Source and use information on the hospitality industry
SITXFIN001Process financial transactions
SITXCOM005Manage conflict
SITXHRM002Roster staff
SITXINV003Purchase stock
BSBWOR301Organise personal work priorities and development
SITXINV001Control stock
SITXINV002Receive and store stock
BSBRSK501Manage risk
SITXCCS007Enhance customer service experiences

Pre-requisites

There are no pre-requisites for entry to the Advanced Diploma of Hospitality Management course.

Employment Outcomes

Successful completion of this course provides the skills and knowledge to perform as a operations manager, executive chef, motel owner. For more great benefits you can expect to gain from training your staff, see our Employment Outcomes page here.

All nationally recognised qualifications cover a range of general employability skills required in the hospitality industry. Including communication, teamwork, problem solving, initiative and enterprise, planning and organisation, self-management, learning and technology.

Enrolment

To enrol in this course you must be at least 15 years old. The course can be delivered on a full-time or part-time basis. It is suitable for a range of employees.

AVTES welcomes students from disadvantaged groups or with disabilities to apply.

You may download a pdf enrolment form here to print and post in to us or we can email or post you out an enrolment pack, simply inquire here. We hope to have our online enrolment system working soon!

Fees

Course prices for the Advanced Diploma of Hospitality Management.

StreamResource FeesEnrolment Fees
SFPSFP ConcessionFull Fee / RPL
Kitchen Management$ 468.70$ 10,325.00N/A$ 19,175.00
if completed SIT50416 Restaurant Stream$ 104.80$ 2,940.00N/A$ 5,460.00
Front of House Management$ 448.70$ 9,520.00N/A$ 17,680.00
if completed SIT50416 Restaurant /Cafe Stream$ 104.80$ 2,870.00N/A$ 5,330.00

SFP – Skills First Program

Our Fees page covers how we set our fees and includes refund information. It adheres to government requirements set annually.

All fees are based on qualification program hours and tuition fees may vary depending on units/hours undertaken or changed electives and student tuition fees as published are subject to change given individual circumstances at enrolment.

Government Funding

This course is eligible for government funding. To see if you meet eligibility requirements check out our Government Funding Opportunities page, or simply contact us directly.

Course Duration and Delivery Mode

This program is a self-paced competency based program. The duration is 12 months or less with RPL. The program is delivered under a workplace training model in your workplace and include at least 4 visits in addition to an enrolment and induction visit over the duration of the program.

Training Hours and Commitment

To ensure a student a keeps up with course requirements and completes in the nominated duration they will need to commit on average to a minimum of 8 hours per week to complete course work requirements and attend any scheduled visits with your trainer for the purpose of training and/or assessment activities.

Note: Weekly commitment will vary depending on the unit of competency being undertaken.

Assessment Methods

Assessment of this course may involve the following types of assessment.

  • Written activities / projects
  • Verbal questions
  • Work examples
  • Observation
  • Supervisor verification
  • Recognition of prior learning (RPL)

RPL and Credit Transfers

RPL, or recognition or prior learning, is available to all applicants. Upon enrolment you will be asked to provide a portfolio of supporting evidence. We honor credit transfers from all current nationally recognised training. You will need to provide statements of attainment from your previous study. To find out more about how to provide information for credit transfers or RPL see here.