Advanced Diploma of Hospitality

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, 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

* 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 employer's 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. Providing the skills to be able to analyse, design and execute judgments using wide ranging technical, creative, or managerial competencies.

During the course studies important practical skills and knowledge will be developed 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 IV in Hospitality, 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 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 IV in Hospitality (069643F) 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

Follow workplace hygiene procedures
Follow health safety and security procedures
Receive and store stock
Control and order stock
Work with colleagues and customers
Provide quality customer service
Work in a socially diverse environment
Deal with conflict situations
Coach others in job skills
Monitor work operations
Lead and manage people
Interpret financial information
Implement and monitor workplace health safety and security
Provide and coordinate hospitality service
Provide responsible service of alcohol
Serve food and beverage to customers
Process financial transactions
Clean and tidy bar areas
Operate a bar
Prepare and serve espresso coffee
Provide food and beverage service
Provide table service of alcoholic beverages
Develop and update food and beverage knowledge
Receive and process reservations
Provide accommodation reception services
Perform office procedures
Provide porter services
Provide housekeeping services to guests
Clean premises and equipment
Prepare rooms for guests
Launder linen and guest clothes
Establish and maintain and occupational, heath and safety system
Manage quality customer service
Manage finance within a budget
Prepare and monitor budgets
Manage workplace diversity
Roster staff
Develop and implement operational plans
Establish and conduct business relationships
Develop and update legal knowledge required for business compliance
Manage financial operations
Manage physical assets
Recruit, select and induct staff
Monitor staff performance
Develop and implement a business plan
Develop and manage marketing strategies
Research tourism data
Certificate III in Hospitality (Patisserie)
Follow Workplace Hygiene Procedures
Implement Food Safety Procedures
Follow Health Safety and Security Procedures
Clean and Maintain Kitchen Premises
Receive and Store Kitchen Supplies
Receive and Store Stock
Control and Order Stock
Organise and Prepare Food
Present Food
Use Basic Methods of Cookery
Prepare Hot and Cold Desserts
Prepare and produce Pastries
Prepare and produce Cakes
Prepare and produce Yeast Goods
Prepare Bakery Products for Patisseries
Prepare and Present gateaux, torten and cakes
Prepare and Display petit fours
Prepare and model marzipan
Present desserts
Develop and Update Hospitality Industry Knowledge
Plan patisserie Operations
Work with Colleagues and Customers
Provide Quality Customer Service
Work in a Socially Diverse Environment
Deal with Conflict Situations
Coach Others in Job Skills
Prepare Cook and Serve Food for Food Service