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What will I learn?

This Advanced Diploma of Hospitality Management qualification is suitable for students who have completed Diploma of Hospitality (commercial cookery specialisation) and have gained substantial work experience in hospitality operations. Students will learn to operate at a senior level and apply industry knowledge and wide-ranging, specialized managerial skills. Students will learn to operate independently, take responsibility for others and make a range of strategic business decisions.

Career Outcomes:


Restaurant owner
Kitchen operations manager
Café owner or manager
Executive chef

Executive sous chef

Head chef
Food and beverage manager

Units of Competency
This qualification consists of a total of 33 units, with 16 core units and 17 elective units as listed below:
Core Units

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
Elective Units

SITXFSA001 Use hygienic practices for food safety
SITHCCC020 Work effectively as a cook
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
SITXFSA002 Participate in safe food handling practices
SITHCCC019 Produce cakes, pastries and breads
SITHKOP004 Develop menus for special dietary requirements
SITHKOP005 Coordinate cooking operations
SITHPAT006 Produce desserts
SITHKOP002 Plan and cost basic menus
SITHCCC001 Use food preparation equipment
HLTAID003 Provide First Aid
Articulation
Students who complete the Advanced Diploma of Hospitality Management at APSI and who meet ECU admission requirements, may be given advanced standing by ECU in the Bachelor of Commerce, the Bachelor of Hospitality and Tourism Management or the Bachelor of International Hotel and Resort Management programs.

CRICOS

091130C

Study options

Full Time (52 weeks)

Tuition fees
A$5,500.00 (2,97,458) per year
Resource fee: AUD $150
Start date

18 July 2022, 10 October 2022, 30 January 2023, 24 April 2023, 17 July 2023, 9 October 2023

Venue

Australian Professional Skills Institute

Unit 12, Wellington Fair,

40 Lord Street,

EAST PERTH,

Western Australia,

6004, PERTH, Australia

Entry requirements

For international students

Minimum 18 years of age

Completion of Year 11 or high school or equivalent

Have a passion to work in hospitality industry

Have a minimum English proficiency of IELTS 5.5 or equivalent

Must complete Certificate III, Certificate IV in Commercial Cookery and Diploma of Hospitality (Commercial Cookery Stream)

Academic IELTS: 5.5 (no individual band less than 5.0)
TOEFL iBT: 46-59
TOEIC: 650
Pearson Test of English (PTE): 42
GCE O Level: grade D or better
GCE A Level: pass in English
Cambridge English ESOL: First Certificate (FCE) or Advanced (CAE)
Certificate IV in Spoken and Written English
Upper Intermediate level assessed by APSI partner English language providers
Level 6 from Perth International College of English

*There may be different IELTS requirements depending on your chosen course.

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