ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT
This qualification reflects the role of highly skilled senior man-agers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions.
There are no Training Package entry requirements.
⇒ Students must be a minimum of 18 years of age, or turning 18 years of age prior to commencement of their study.
⇒ Students require a completed Year 12 or equivalent; or Non school-leavers are selected according to eligibility and merit, vocational experience, previous study, LLN lev-el and personal competencies .
⇒ Students must have completed Certificate IV in Commer-cial Cookery and Diploma of Hospitality Management to be able to gain entry into Advanced Diploma of Hospitality Management.
⇒ Student’s must have English proficiency as guided by Macallan College’s English Proficiency Policy and Proce-dures.
If a student’s first language is not English, they must satisfy one of the following English language proficiency require-ments:
⇒ International English Language Testing System (IELTS), academic module – score of 5.5 with no individual score less than 5.0. NOTE: All applicants from AL3 countries must sit an IELTS test.
⇒ Test of English as a Foreign Language (TOEFL) –internet based test, a minimum score of 46.
⇒ Pre-entry Oxford English online test result of no less than B2 with no category lower than B1.
The duration of the course is 52 Weeks, comprising of:
⇒ 44 Weeks of Classroom
⇒ 8 Weeks of academic re-view/break**
**Academic break times are indicative and are subject to change
⇒ Classroom / face to face
⇒ Simulated learning activities
⇒ Self-directed study
Training and Assessment will be conducted through a combination of blended learning environments. Both knowledge and skill assessments are required to be completed with a competent outcome for each unit to achieve your certificate.
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.
⇒ area manager or operations manager
⇒ café owner or manager
⇒ club secretary or manager
⇒ executive chef
⇒ executive housekeeper
⇒ executive sous chef
⇒ food and beverage manager
⇒ head chef
⇒ motel owner or manager
⇒ rooms division manager
Bachelor of Hospitality Management
A Certificate is issued where all 33 units have been deemed competent. A Statement of Attainment is issued when only some units are deemed competent and the course is not completed in full.
Issuing of your Certificate and or Statement of Attainment occurs within 30 days of your last unit being deemed competent, however, this may be delayed in the event that you have not provided your Unique Student Identifier (USI) or you have any outstanding fees.
33 Units in Total
16 core unit + 17 elective units
The following list of units of competency have been selected as being an appropriate combination and suitable for industry required outcomes.
BSBDIV501 – Manage diversity in the workplace
BSBFIM601 – Manage finances
BSBMGT517 – Manage operational plan
BSBMGT617 – Develop and implement a business plan
SITXCCS008 – Develop and manage quality customer service practices
SITXFIN003 – Manage finances within a budget
SITXFIN004 – Prepare and monitor budgets
SITXFIN005 – Manage physical assets
SITXGLC001 – Research and comply with regulatory requirements
SITXHRM003 – Lead and manage people
SITXHRM004 – Recruit, select and induct staff
SITXHRM006 – Monitor staff Performance
SITXMGT001 – Monitor work operations
SITXMGT002 – Establish and conduct business relationships
SITXMPR007 – Develop and implement marketing strategies
SITXWHS004 – Establish and maintain a work health and safety system
SITXFSA001 – Use hygienic practices for food safety
SITHCCC020 – Work effectively as a cook
SITHCCC001 – Use food preparation equipment
SITHCCC005 – Prepare dishes using basic methods of cookery
SITHCCC006 – Prepare appetisers and salads
SITHCCC007 – Prepare stocks, sauces, and soups
SITHCCC008 – Prepare vegetable, fruit, egg, and farinaceous dishes
SITHCCC012 – Prepare poultry dishes
SITHCCC013 – Prepare seafood dishes
SITHCCC014 – Prepare meat dishes
SITHCCC018 – Prepare food to meet special dietary requirements
SITHCCC019 – Produce cakes, pastries, and breads
SITHPAT006 – Produce desserts
BSBFIA401 – Prepare financial reports
BSBRES401 – Analyse and present research information
BSBLDR523 – Lead and manage effective workplace relationships
BSBOPS504 – Manage Business Risk
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