Advanced Diploma of Hospitality Management

Program 1: STAGE 3 (6 Months)
PREREQUISITE: CERTIFICATE III IN COMMERCIAL COOKERY

FRENCH STUDY MODULES

• Product origins, influences and regional cuisines
• Classical French and contemporary cuisines
• Classical French and contemporary patés, terrines and buffet items
• Seasonal and market influences in cuisine

AUSTRALIAN UNITS OF COMPETENCY

• SITHCCC015 Produce and serve food for buffets
• SITHCCC021 Prepare specialised food items
• SITHKOP005 Coordinate cooking operations
• BSBSUS401 Implement and monitor environmentally sustainable work practices
• SITHKOP004 Develop menus for special dietary requirements
• SITXFIN004 Prepare and monitor budgets
• SITXFIN003 Manage finances within a budget
• BSBDIV501 Manage diversity in the workplace
• SITXHRM003 Lead and manage people
• SITXMGT001 Monitor work operations
• SITXWHS003 Implement and monitor work health and safety practices
• SITXWHS004 Establish and maintain a work health and safety system

Program 2: STAGE 4 (6 Months)
Advanced Diploma of Hospitality Management

AUSTRALIAN UNITS OF COMPETENCY

• SITHFAB007 Serve food and beverage
• SITXCCS008 Develop and manage quality customer service practices
• BSBMGT617 Develop and implement a business plan
• BSBMGT517 Manage operational plan
• SITXFIN005 Manage physical assets
• SITXMPR007 Develop and implement marketing strategies
• SITXMGT002 Establish and conduct business relationships
• SITXGLC001 Research and comply with regulatory requirements
• SITXHRM004 Recruit, select and induct staff
• SITXHRM006 Monitor staff performance
• BSBFIM601 Manage finances

This program is designed for students who wish to further develop their business skills and wish to either manage or own their own business.

Graduates will gain a Certificate III in Commerical Cookery as well as the Advanced Diploma of Hospitality Management.

Your competency will be assessed through practical and theory examinations, classroom and written homework activities, and simulated training exercises.

You can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer.

TAFE SA Regency International Centre for Tourism, Hospitality and Food Studies, Days Road, Regency Park, SOUTH AUSTRALIA

Pâtisserie, Sous Chef, Executive Chef, Restaurateur, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Kitchen Operations Manager, Catering Manager.