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Advanced Diploma of Hospitality

Course Structure

Campus based course: Students must successfully complete 47 units: all 29 core units and 18 elective units. A minimum of 15 elective units must be selected from the list for this qualification in the SIT07 Training Package, the remaining 3 elective units may be selected from any endorsed Training Package and a maximum of 1 Language other than English unit may be counted as an elective within this qualification.

Campus based course: 2 years

Academy Sofitel: 1 year accelerated course

Units and electives

• Provide Quality Customer Service [SITXCCS002A]
• Manage Quality Customer Service [SITXCCS003A]
• Work With Colleagues and Customers [SITXCOM001A]
• Work in a Socially Diverse Environment [SITXCOM002A]
• Deal With Conflict Situations [SITXCOM003A]
• Interpret Financial Information [SITXFIN003A]
• Manage Finances Within a Budget [SITXFIN004A]
• Prepare and Monitor Budgets [SITXFIN005A]
• Manage Physical Assets [SITXFIN007A]
• Manage Financial Operations [SITXFIN008A]
• Develop and Update Legal Knowledge Required for Business Compliance [SITXGLC001A]
• Coach Others in Job Skills [SITXHRM001A]
• Recruit, Select and Induct Staff [SITXHRM002A]
• Roster Staff [SITXHRM003A]
• Lead and Manage People [SITXHRM005A]
• Monitor Staff Performance [SITXHRM006A]
• Manage Workplace Diversity [SITXHRM007A]
• Receive and Store Stock [SITXINV001A]
• Control and Order Stock [SITXINV002A]
• Monitor Work Operations [SITXMGT001A]
• Develop and Implement Operational Plans [SITXMGT002A]
• Develop and Implement a Business Plan [SITXMGT004A]
• Establish and Conduct Business Relationships [SITXMGT006A]
• Develop and Manage Marketing Strategies [SITXMPR005A]
• Follow Workplace Hygiene Procedures [SITXOHS002A]
• Establish and Maintain an OHS System [SITXOHS005A]
• Provide and Coordinate Hospitality Service [SITHIND003A]
• Follow Health, Safety and Security Procedures [SITXOHS001B]
• Implement and Monitor Workplace Health, Safety and Security Practices [SITXOHS004B]

• Provide Food and Beverage Service [SITHFAB004A]
• Provide Table Service of Alcoholic Beverages [SITHFAB005A]
• Provide Room Service [SITHFAB008A]
• Provide Responsible Service of Alcohol [SITHFAB009A]
• Provide Housekeeping Services to Guests [SITHACS004A]
• Plan Skills Development [BSBLED101A]
• Organise in-House Events or Functions [SITXEVT005A]
• Use Basic Methods of Cookery [SITHCCC005A]
• Prepare Stocks, Sauces and Soups [SITHCCC008A]
• Organise and Prepare Food [SITHCCC001B]
• Process Financial Transactions [SITXFIN001A]
• Serve Food and Beverage to Customers [SITHFAB003A]
• Prepare and Serve Cocktails [SITHFAB015A]
• Clean Premises and Equipment [SITHACS006A]
• Present Food [SITHCCC002A]
• Develop and Update Food and Beverage Knowledge [SITHFAB011A]
• Sell Products and Services [SIRXSLS001A]
• Apply First Aid [HLTFA301B]
• Use Business Technology [BSBWOR204A]
• Coordinate Marketing Activities [SITXMPR004A]
• Plan and Manage Meetings [SITXADM004A]
• Plan Catering for an Event or Function [SITHCCC038A]
• Manage Workplace Relations [SITXHRM008A]
• Receive and Store Kitchen Supplies [SITHCCC003B]
• Clean and Maintain Kitchen Premises [SITHCCC004B]
• Prepare Appetisers and Salads [SITHCCC006A]
• Prepare Vegetables, Fruit, Eggs and Farinaceous Dishes [SITHCCC009A]
• Select, Prepare and Cook Poultry [SITHCCC010A]
• Select, Prepare and Cook Seafood [SITHCCC011A]
• Select, Prepare and Cook Meat [SITHCCC012A]
• Prepare Hot and Cold Desserts [SITHCCC013A]
• Prepare Pastries, Cakes and Yeast Goods [SITHCCC014A]
• Develop Cost Effective Menus [SITHCCC016A]
• Prepare, Cook and Serve Food for Service [SITHCCC027A]
• Prepare, Cook and Serve Food for Menus [SITHCCC028A]
• Prepare Foods According to Dietary and Cultural Needs [SITHCCC029A]
• Implement Food Safety Procedures [SITXFSA001A]
• Prepare Sandwiches [SITHCCC007A]
• Prepare Portion-Controlled Meat Cuts [SITHCCC020A]
• Plan, Prepare and Display a Buffet [SITHCCC019A]
• Plan and Prepare Food for Buffets [SITHCCC015A]
• Design Menus to Meet Market Needs [SITHCCC040A]
• Handle and Serve Cheese [SITHCCC021B]
• Provide Porter Services [SITHACS003A]
• Prepare Room for Guests [SITHACS005A]
• Launder Linen and Guest Clothes [SITHACS007A]
• Perform Office Procedures [SITXADM001A]
• Evaluate Wine Standard [FDFCDSEWB]
• Receive and Process Reservations [SITTTSL007A]
• Provide Accommodation Reception Services [SITHACS001A]
• Organise in-House Events or Functions [SITXEVT005B]
• Use Basic Methods of Cookery [SITHCCC005A]
• Determine Event Feasibility [SITXEVT007B]
• Clean and Tidy Bar Areas [SITHFAB001C]
• Operate a Bar [SITHFAB002C]
• Develop and Update Hospitality Industry Knowledge [SITHIND001B]
• Prepare and Serve Espresso Coffee [SITHFAB012B]
• Prepare and Serve Non Alcoholic Beverages [SITHFAB010C]

Admission information

• TAFE: IELTS level: 5.5 To qualify for admission to the course, applicants must demonstrate to the satisfaction of the Head of School that they are capable of successfully completing the course. Recognition of prior learning may be available based on skills and knowledge acquired by the applicant through previous study, as in articulation, informal or formal learning or from work and/or life experience.
• Year 12: IELTS level: 5.5 To qualify for admission to the course, applicants must demonstrate to the satisfaction of the Head of School that they are capable of successfully completing the course. Recognition of prior learning may be available based on skills and knowledge acquired by the applicant through previous study, as in articulation, informal or formal learning or from work and/or life experience.
• International: IELTS level: 5.5 To qualify for admission to the course, applicants must demonstrate to the satisfaction of the Head of School that they are capable of successfully completing the course. Recognition of prior learning may be available based on skills and knowledge acquired by the applicant through previous study, as in articulation, informal or formal learning or from work and/or life experience.
• Mature: IELTS level: 5.5 To qualify for admission to the course, applicants must demonstrate to the satisfaction of the Head of School that they are capable of successfully completing the course. Recognition of prior learning may be available based on skills and knowledge acquired by the applicant through previous study, as in articulation, informal or formal learning or from work and/or life experience.

Course objectives

Get a competitive edge in the hospitality industry with a Diploma aimed at senior management level. Gain practical experience in food and beverage service, basic cookery and event management. Learn to analyse, design and execute your judgement using wide-ranging technical, creative, conceptual or managerial competencies. You will undertake work placements in various hospitality settings such as restaurants, hotels, motels, clubs, pubs, cafes and coffee shops.

VU takes care to ensure the accuracy of this course information, but reserves the right to change or withdraw courses offered at any time. Please check that course information is current with the Student Contact Centre.