Advanced Diploma of Hospitality Management
Course Overview
This qualification is for the student’s or professionals who aims the role of highly skilled senior managers in the hospitality industry. This qualification enables the students to develop a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. This is to prepare them to operate with significant autonomy and to be 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 specialisation in accommodation services, cookery, food and beverage and gaming.
Course Code
SIT60322
CRICOS Course Code
112377B
Duration
26-78 Weeks
Entry Requirements
Entry requirements for international students
- Must be 18 years of age or over
- Completed year 12 or Certificate III level or equivalent. Year 10 candidates may be considered in this course but subject to individual assessment.
- Generally, international students need an IELTS band score of 6.0, or recognised equivalent, to demonstrate their English proficiency for Certificate or Diploma courses. Alternatively, students may join in this course having IELTS band score of 5.0 if accompanied by at least 20 weeks of ELICOS.
Possible Job Roles
This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops.
Skills and possible job titles include:
- Area manager or operations manager
- Cafe owner or manager
- Club secretary or manager
- Executive chef
- Executive housekeeper
- Executive sous chef
Certification on Course Completion
Students who successfully complete only one or more units of competency within this Qualification will receive a Statement of Attainment and upon successful completion of this course requirements, students will receive a nationally recognised qualification SIT60322 Advanced Diploma of Hospitality Management issued by Jabin Hopkins Institute of Technology (JHIT).
Pathways
In JHIT, preferred pathway to this qualification is from:
- SIT30821 Certificate III in Commercial Cookery or
- SIT40521 Certificate IV in Kitchen Management or
- SIT31021 Certificate III in Patisserie or
- SIT50422 Diploma of Hospitality Management
Moreover, students may join in this qualification from any other qualifications from the tourism, travel and hospitality training package.
Students will be given course credit for the relevant unit of competency completed in any other qualifications.
Course Availability
JHIT has regular intakes for each of its qualifications. These are based around the school terms as follows:
January Term 1 intake
April Term 2 intake
July Term 3 intake
October Term 4 intake
Please contact JHIT to confirm the next set of available intake dates for the course and see which date best suits your needs.
Course Duration
Total 78 weeks. 20 contact hours per week for full time students which may include online or distance delivery. The duration of this course can be 72 weeks If the student has completed any of these Australian qualification – Certificate 3 in Patisserie or Certificate 4 in Commercial Cookery. The duration can be even 26 weeks if the student has completed the Australian qualification – Diploma of Hospitality Management, depending on the units successfully completed. Different arrangement may be organised if the candidates have relevant knowledge & skills.
Delivery Mode
Face to Face
Primary delivery mode for the course for international students is face to face in the classroom and kitchen environment where students can interact with the lecturer and other students face to face. International students are required to comply with the ESOS Standards.
Blended
Domestic students are able to study with the flexibility of mix mode where they can study part of the course online. It allows student to balance their study, work and family life. Students are supported in all the delivery modes as they needed. However, there are regular compulsory face to face practical sessions due to the nature of the course.
Course Credit
Australian Qualifications and Statements of Attainment that have been issued by any other Registered Training Organisation (RTO) will be recognised by Jabin Hopkins Institute of Technology and students will not be required to complete these units again. To apply for Credit Transfer students must be able to present their original Qualification or Statement of Attainment or certified copies, with national codes and titles that match the current course in which a student is enrolled.
Students may also apply for Credit Transfer for other units undertaken elsewhere and have these units count towards the qualification, where these units are applicable.
Recognition of Prior Learning (RPL) is available for this course
Students may also apply for Credit Transfer for other units undertaken elsewhere and have these units count towards the qualification, where these units are applicable.
Assessment Methods
A wide variety of assessments methods will be used to assess student competency in each unit. These include but are not limited to:
- Demonstration and observation
- Review questions and answers
- Group assignments
- Individual projects / portfolios
- Case studies
- Role plays
- Presentations
Recognition of Prior Learning (RPL)
Recognition of Prior Learning enables a participant to receive recognition for the current skills, knowledge and experience they possess regardless of where the learning was obtained. These skills can be gained from:
- Previous study
- Work experience
- General life experience
- Prior qualifications and/or results
RPL is an assessment process through which the knowledge, skills and experience previously gained by you are applied towards the achievement of competencies required for a particular qualification outcome. This assessment process helps you get the qualification you deserve without duplicating learning.
Please contact JHIT directly to discuss your previous experiences and we will be able to guide you through the RPL process.
Course Structure
Course structure for the course depends on the pathway selected by the students however it requires competency in 33 units, maximum 22 units offered as a part of this course and remaining offers under the packaged course/s:
| SITXHRM009 Lead and manage people |
| SITHKOP015* Design and cost menus |
| SITHKOP012* Develop recipes for special dietary requirements |
| SITXMGT004 Monitor work operations |
| SITXHRM008 Roster staff |
| SITXWHS007 Implement and monitor work health and safety practices |
| SITXFSA008* Develop and implement a food safety program |
| SITXFIN009 Manage finances within a budget |
| SITXCOM010 Manage conflict |
| SITHKOP013* Plan cooking operations |
| SITXCCS015 Enhance customer service experiences |
| SITXCCS016 Develop and manage quality customer service practices |
| SITXFIN010 Prepare and monitor budgets |
| SITXMGT005 Establish and conduct business relationships |
| SITXGLC002 Identify and manage legal risks and comply with law |
| SITXHRM012 Monitor staff performance |
| BSBOPS601 Develop and implement business plans |
| SITXMPR014 Develop and implement marketing strategies |
| SITXHRM010 Recruit, select and induct staff |
| SITXWHS008 Establish and maintain a work health and safety system |
| BSBFIN601 Manage organisational finances |
| SITXFIN011 Manage physical assets |
Fees
Charges vary between courses, subjects and time; please contact JHIT directly to know the current course fees.
