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Advanced Diploma of Hospitality Management (Commercial Cookery Stream)

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Qualification Code: SIT60316

CRICOS Course Code: 091130C

Course Description

This Advanced Diploma of Hospitality Management (Commercial Cookery Stream) 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, specialised managerial skills. Students will learn to operate independently, take responsibility for others and make a range of strategic business decisions.

Job roles:

  • Restaurant owner
  • Kitchen operations manager
  • Café owner or manager
  • Executive chef
  • Executive sous chef
  • Head chef
  • Food and beverage manager

Course Admission Requirements

Important Notice:

All International students must be over 18 years of age before they can commence their studies at APSI. 

Admission Requirements:

  • Student must complete Certificate III and Certificate IV in Commercial Cookery and the Diploma of Hospitality Management (Commercial Cookery Stream).
  • Students must have completed a minimum of Year 12 schooling or equivalent, or be a mature age student with relevant work experience (20 years of age and above).
  • Students need to demonstrate they have proficiency in English. If student cannot provide a documented proof on their English language proficiency, they will be required to complete a language, literacy and numeracy test (LLN) before a place can be offered.
  • International students are required to have a minimum IELTS test result of 5.5 (academic) with no individual band lower than 5 or equivalent. Or achieve in equivalent in other forms of testing that satisfy the Institute’s requirement.
    • If an international student does not have any current IELTS score or any recognised English language result, they are required to take an English language test. The written component will be emailed to the education agent and the listening component can be taken online at the Test-My-English web site. Please email your written English language test and the test score from this online test.

Units of Competency

This course consists of 16 units of competence with 16 core units as listed below:

Unit Code
Unit Name
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
Advanced Diploma of Hospitality Management (Commercial Cookery Stream)
Intake Dates

2017

17 July, 9 October

2018

5 February, 30 April, 16 July, 8 October

Mode of Delivery

Students need to attend theory and practical classes at APSI or at Cafe Bella Vista for minimum of 20 contact hours per week. Students will be given a timetable during orientation.

Career Outcome

At the end of the course, students will be able to competently undertake various tasks in an commercial cookery environment and take up positions such as

  • operations manager
  • café owner or manager
  • executive chef
  • executive sous chef
  • head chef
  • food and beverage manager
Course Duration

Advanced Diploma of Hospitality Management (Commercial Cookery Stream)- Total course duration is  52 Week which consist of 20 weeks of face to face training and 20 weeks of workplace training.

Students must complete the Diploma of Hospitality Management before they can enter Advanced Diploma level. Students who have completed a Diploma of Hospitality must complete a credit transfer application form at the time of enrolment. The final duration of the course can only be confirmed after all credit transfer application is processed. When submitting for credit transfer, applicant must attach a full academic transcript or a statement of attainment issued by another RTO.

Entry Requirements
  • 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)
Timetable

Students need to attend face to face training at APSI campus and other training locations for a minimum of 20 hours per week. Students will be given a timetable during orientation. Class hours will be scheduled between 9:00am to 5:00pm (Monday to Friday).

Assessment Methods

Assessment is based on the principles of competency based training. Performance of learners is assessed on their ability to perform the task(s) to industry standards. In order to ensure the principles of validity are upheld are variety of learning styles and a range of assessment strategies are used.

Assessment for each unit of competence will be through a combination of classroom based and work placement tasks. Classroom based assessment includes but is not limited to:

  • Classroom exercises
  • Assignments
  • Practical demonstrations
  • Group Activities
  • Projects
  • Verbal and/or written questions

Students are advised well in advance of assessment activities and a student may put forward for consideration any special needs they may have. The assessment criterion is documented in all modules, and workbooks. Dates of assessment are provided on the first day of class along with a timetable. Students may be assessed by a combination of continuous assessment and examinations. Continuous assessment may be based on competencies and marks, or a combination of both.

Uniform

Dress code while attending theory class at APSI campus

There is a dress code for all hospitality students. Students are required to wear a white shirt / blouse and black trousers or skirt while attending class. Flat black non-slip covered shoes must be worn at all times.

Recognition of Prior Learning

APS Institute gives students credits or recognition for skills and knowledge they already possess. An RPL application form can be obtained from APS Institute

Accreditation

This qualification is nationally recognised under the Australian Qualification Framework (AQF) at Advanced Diploma level. As a registered training organisation, qualifications issued by Australian Professional Skills Institute are nationally recognised. If all units of competency are not achieved in this qualification, a Statement of Attainment will be issued for the units that have been deemed competent.

Articulation

EDITH COWAN UNIVERSITY

Students who complete the Diploma of Hospitality at APSI and who meet ECU admission requirements, may be given advanced standing by ECU in the Bachelor of Business, the Bachelor of Hospitality and Tourism Management courses. Students will also be assessed in line with the university approved English language entry requirements. For further information regarding the admission requirements for ECU and articulation details, please visit their website.

AUSTRALIAN SCHOOL OF MANAGEMENT

Students who complete the Diploma of Hospitality at APSI and who meet ASM admission requirements, may be given advanced standing by ASM in the Bachelor of Business in Hotel Management course. Students will also be assessed in line with the university approved English language entry requirements. For further information regarding the admission requirements for ASM and articulation details, please visit their website.

Employment Skills

This qualification prepares a person to select, adapt and transfer skills to a new environment and to provide technical advice and some leadership in resolution of specific problems. This would be applied across a range of roles in a variety of contexts with some complexity in the extent and choice of options available.

(Source: AQF Implementation Handbook 2007)

Location of Delivery

Wellington Fair, 40 Lord Street, East Perth, WA 6004 Western Australia

At the Workplace

Disclaimer

The information contained in this document is correct at the time of printing. APS Institute reserves the right to change the admissions requirements, fees, location of delivery and units of competency whenever necessary. Please check the most current information on our website www.apsi.edu.au.