Advanced Diploma of Hospitality Management

Gain the competency to become a senior manager in any hospitality functional area. Acquire the skills to analyse, design and execute judgements using wide-ranging technical, creative, conceptual or managerial competencies. You will be able to work in various hospitality settings such as restaurants, hotels, catering operations, motels, clubs, pubs, cafes and coffee shops.

• Completion of Stanley College SIT50416 Diploma of Hospitality Management or equivalent. 

ACADEMIC

• Completion of Australian Year 12 or equivalent

ENGLISH PROFICIENCY

• Upper-intermediate Level of English 

                        OR

• IELTS Test Score of 5.5 

                     OR
Other recognised English Language tests such as:

• TOEFL iBT Test Score of 46
• PTE Academic Test Score of 42
• Cambridge English: FCE
• OET Pass Grade
• TOEFL PBT Test Score of 527
• TOEIC 605- 880

• SITXHRM004 Recruit, select and induct staff
• SITXCOM005 Manage conflict
• SITXFSA001 Use hygienic practices for food safety
• SITXHRM002 Roster staff
• BSBDIV501 Manage Diversity in the workplace
• SITXGLC001 Research and comply with regulatory requirements
• SITXHRM003 Lead and manage people
• SITXMGT001 Monitor work operations
• SITXMGT002 Establish and conduct business relationships
• SITXCCS008 Develop and manage quality customer service practices
• SITXFIN003 Manage finances within a budget
• SITXFIN004 Prepare and monitor budgets
• BSBMGT517 Manage operational plan
• BSBITU211 Produce digital text documents
• BSBMGT615 Contribute to organisation development*
• BSBINM601 Manage knowledge and information*
• SITXFIN005 Manage physical assets*
• SITXHRM006 Monitor staff performance*
• SITXMPR007 Develop and implement marketing strategies*
• SITXWHS004 Establish and maintain a work health and safety system*
• BSBMGT617 Develop and implement a business plan*
• BSBFIM601 Manage finances*

Commercial Cookery Pathway units

• BSBITU212 Create and use spreadsheets
• HLTAID003 Provide first aid
• SITHCCC001 Use food preparation equipment
• SITHCCC005 Prepare dishes using basic methods of cookery
• SITHCCC006 Prepare appetisers and salads
• SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
• SITHCCC012 Prepare poultry dishes
• SITHCCC013 Prepare seafood dishes
• SITHCCC014 Prepare meat dishes
• SITHCCC020 Work Effectively as a cook
• SITXINV004 Control Stock

Patisserie Pathway units

• SITHKOP005 Coordinate cooking operations
• SITHCCC001 Use food preparation equipment
• SITHCCC005 Prepare dishes using basic methods of cookery
• SITHCCC018 Prepare food to meet special dietary requirements
• SITHFAB002 Provide responsible service of alcohol
• SITHFAB016 Provide advice on food
• SITXINV004 Control Stock
• SITHKOP004 Develop menus for special dietary requirements
• BSBSUS401 Implement and monitor sustainable work practices
• SITHPAT001 Produce cakes
• SITHPAT003 Produce pastries

Food & Beverage Pathway units

• BSBITU212 Create and use spread sheets
• HLTAID003 Provide first aid
• SITHFAB016 Provide advice on food
• SITHFAB002 Provide responsible service of alcohol
• SITHFAB003 Operate a bar
• SITHIND001 Use hygienic practice for hospitality service
• SITHFAB005 Prepare and serve espresso coffee
• SITXFIN001 Process financial transactions
• SITHFAB010 Prepare and serve cocktails
• SITHFAB014 Provide table service for food and beverage
• SITHIND004 Work effectively in hospitality service

*Denotes units delivered within SIT60316 Advanced Diploma of Hospitality Management

For students who have completed Stanley College Diploma of Hospitality Management, the course duration is 40 weeks + 12 weeks of holidays.
Classes are rostered for 2½ days per week + self-study component.
Full-Time studies require students to attend a minimum of 20 scheduled course contact hours per week.

• Executive Chef
• Head Chef
• Executive Sous Chef

Food & Beverage Pathway

• Area Manager or Operations Manager
• Cafe Owner or Manager
• Club Secretary or Manager
• Motel Owner or Manager
• Food and Beverage Manager