Advanced Diploma of Hospitality

(Commercial Cookery Stream)

Admission requirements

You are eligible if:

* you have successfully completed the Australian year 12 or equivalent in your country
* you have achieved a minimum of either:

- IELTS 5.5 academic (no band score less than 5.0) or
- TOEFL paper based 530 (minimum TWE 3.5) or
- TOEFL computer based 197 (minimum TWE 3.5) or
- TOEFL internet based 71 (minimum 17 in all sections).

Intake

February

Books and equipment (AUD)

Included in tuition fee, students will be provided with a food and beverage uniform, equipment, responsible Service of Alcohol Certificate, various excursions and learning resources.

Study pathways

On completion of the Advanced Diploma of Hospitality, graduates may continue their study in:

* Bachelor of Business (Tourism and Hospitality) or a Bachelor of Business (Sport and leisure Management) or a Bachelor of Business (Tourism Management) at La Trobe University.

Career pathways

On completion of the Advanced Diploma, graduates may seek employment as:

* Food and beverage supervisor/ manager
* Accommodation supervisor (front office and/or housekeeping)
* Rooms division manager/ supervisor
* Executive housekeeper
* Cafe or small restaurant manager
* Motel supervisor/manager
* Owner/manager of a hospitality establishment.

Course structure

The hospitality industry is in the front line of the Australian economy. The industry has shown employment growth in all areas and employers value trained staff.

The Advanced Diploma will provide the skills and knowledge to be competent as a senior supervisor/ manager in a hospitality functional area. Students will develop the skills to be able to analyse, design and execute judgments using wide ranging technical, creative, or managerial competencies. You'll also develop important practical skills and knowledge through units that include business operations, staff supervision, safety and security, stock control, marketing and financial management, restaurant and bar operations, food and beverage knowledge, front office reception and accommodation services.

In a typical week students will attend classes approximately three to four days per week with approximately 30 percent practical and 70 percent theory classes. Classes will be scheduled between 8.30am and 5.30pm, Monday to Friday. The course includes coursework practical placement, where valuable experience in a hospitality environment will be obtained. This placement will build on the skills you have gained during the first six months of your training and assist you in developing a greater understanding of your continuing studies. Students will be given assistance in gaining work placement in a hospitality facility.

During the first year, Certificate III in Hospitality (Commercial Cookery), students will be required to participate in coursework practical placement, which will give valuable experience in a commercial hospitality environment, in either food and beverage service or accommodation services. Students will be given assistance in gaining placement in a commercial hospitality environment. Practical experience will also be gained in front-of-house operations through the Institute's training restaurant.

In the second year of the course, students will be concentrating on developing their own business, through the Melbourne Airport Developing Tourism leaders Awards, as part of a large cross- curriculum project. The awards are an employment development exercise for final year students to develop innovative small business ideas. Business plans are judged by a panel of industry representatives on the feasibility of the business, product innovation and knowledge of the tourism industry.

The Advanced Diploma consists of 47 units and includes the Certificate III in Hospitality (Commercial Cookery) (069642G) and the Diploma of Hospitality (069644E).

The teaching methods used include classroom-based teaching, lectures practical work, computer-based learning, demonstration, research and work experience program. The assessment methods include tests, assignments, class presentations, practical demonstration of skills, field trips, role play and examinations.

Units

Food and beverage service
Customer service
Team work
Wine appreciation
Food knowledge
Accommodation services
Stock control
People management
Occupational health and safety
Financial management
Legal knowledge
Business planning
Industry research
Operational management
Work placement