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SIT60312

Advanced Diploma in Hospitality

Qualification description

This qualification reflects the role of individuals operating at a senior level who use substantial industry knowledge and wide-ranging, specialised managerial skills. They operate independently, take responsibility for others and make a range of strategic business decisions.

  • Did you know there may be government funding or incentives available to help cover the cost of this course?
  • Potential Course Delivery: Classroom, E-Learning, Blended Learning, Work Place Learning, Distance, Recognition of Prior Learning
  • Click here to download course details as a PDF

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This qualification could be applied to the following jobs:

  • Training plan

    JOB DESCRIPTION: Employees work as executive chefs planning menus, managing supplies and training staff. They oversee all kitchen operations and delegate tasks and responsibilities to staff under their authority.

      • Core Units - 17 required
      • Manage diversity in the workplace
      • Manage finances
      • Manage operational plan
      • Develop and implement a business plan
      • Manage quality customer service
      • Manage finances within a budget
      • Prepare and monitor budgets
      • Manage physical assets
      • Use hygienic practices for food safety
      • Research and comply with regulatory requirements
      • Lead and manage people
      • Recruit, select and induct staff
      • Monitor staff performance
      • Monitor work operations
      • Establish and conduct business relationships
      • Develop and implement marketing strategies
      • Establish and maintain a work health and safety system
      • Elective Units - 16 required
      • Originate and develop concepts
      • Build and sustain an innovative work environment
      • Develop workplace policy and procedures for sustainability
      • Prepare food to meet special dietary requirements
      • Work effectively as a cook
      • Provide advice on Australian wines
      • Provide advice on food
      • Provide advice on food and beverage matching
      • Manage the sale or service of wine
      • Plan and display buffets
      • Develop menus for special dietary requirements
      • Plan catering for events or functions
      • Design and cost menus
      • Select catering systems
      • Develop and implement a food safety program
      • Establish stock purchasing and control systems
  • Training plan

    JOB DESCRIPTION: Employee’s manage staff operations within a club and are responsible for bookkeeping and marketing. They may also order supplies and handle difficult customer service enquiries.

      • Core Units - 17 required
      • Manage diversity in the workplace
      • Manage finances
      • Manage operational plan
      • Develop and implement a business plan
      • Manage quality customer service
      • Manage finances within a budget
      • Prepare and monitor budgets
      • Manage physical assets
      • Use hygienic practices for food safety
      • Research and comply with regulatory requirements
      • Lead and manage people
      • Recruit, select and induct staff
      • Monitor staff performance
      • Monitor work operations
      • Establish and conduct business relationships
      • Develop and implement marketing strategies
      • Establish and maintain a work health and safety system
      • Elective Units - 16 required
      • Make a presentation
      • Manage employee relations
      • Produce simple word processed documents
      • Manage risk
      • Use business technology
      • Provide responsible service of alcohol
      • Operate a bar
      • Provide responsible gambling services
      • Attend gaming machines
      • Operate a TAB outlet
      • Conduct Keno games
      • Analyse and report on gaming machine data
      • Manage gaming activities
      • Work effectively in hospitality service
      • Provide club reception services
      • Establish stock purchasing and control systems
  • Training plan

    JOB DESCRIPTION: Employees manage all catering operations and staff within a large catering business.

      • Core Units - 17 required
      • Manage diversity in the workplace
      • Manage finances
      • Manage operational plan
      • Develop and implement a business plan
      • Manage quality customer service
      • Manage finances within a budget
      • Prepare and monitor budgets
      • Manage physical assets
      • Use hygienic practices for food safety
      • Research and comply with regulatory requirements
      • Lead and manage people
      • Recruit, select and induct staff
      • Monitor staff performance
      • Monitor work operations
      • Establish and conduct business relationships
      • Develop and implement marketing strategies
      • Establish and maintain a work health and safety system
      • Elective Units - 16 required
      • Manage employee relations
      • Establish systems that support innovation
      • Build and sustain an innovative work environment
      • Facilitate continuous improvement
      • Manage risk
      • Develop workplace policy and procedures for sustainability
      • Write complex documents
      • Develop menus for special dietary requirements
      • Design and cost menus
      • Select catering systems
      • Prepare and present proposals
      • Research event industry trends and practice
      • Determine event feasibility
      • Develop and implement a food safety program
      • Establish stock purchasing and control systems
      • Manage projects
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