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Advanced Diploma of Hospitality Management (Commercial Cookery)

Course Code: THH60202 CRICOS Code: 055829M Duration: 2 Years Intake: February, March, July, October

The Advanced Diploma in Hospitality Management (Commercial Cookery Stream) is a unique qualification in that it covers both the practical skills of commercial food preparation with a focus on operational management skills, including Leadership, Finance, Human Resources and Project Management. Based on practical, theory and industry placement components, this course incorporates Commercial Cookery, allowing you to enjoy a pathway to a rewarding career as a commercial cook or various management positions.

People undertaking this qualification, are individuals requiring a variety of hospitality skills necessary to work in all areas of this exciting industry. The inclusion of a Commercial Cookery units also allows the individuals to gain employment in a Commercial Kitchen environment. This course is ideal for the individual that has a goal to own their own hospitality business or make it to the higher levels of management. A real course for future managers and business owners.

Subjects

• Financial Operations
  This unit covers how to oversee the day-to-day financial operations of a small tourism or hospitality enterprise or a department within a larger organisation.
  
  
• Business Plans
  Looks at how to develop and monitor a business plan, which incorporates a range of subsidiary plans or strategies.
  
  
• Manage Physical Assets
  This unit deals with the skills and knowledge required to manage the physical assets within a tourism or hospitality enterprise. It focuses on the skills needed to mainstream managers to pro-actively plan for and manage the acquisition and maintenance of physical assets.
  
  
• Manage Risk
  This unit examines the information required to create, implement and monitor risk management strategies in a range of tourism and hospitality contexts. This unit is very closely related to workplace health, safety and security units delivered in earlier in the course.
  
  
• First Aid
  This unit deals with the skills and knowledge required for the essential first aid in recognising and responding to emergencies using basic life support measures.
  
  
• Food Production 2 and 3
  These units build on the food production material covered Certificate II. The units examine preparation methods and the knowledge of a range of food items such as meats, seafood, poultry, vegetables, desserts, and yeast goods.
  
  
• HACCP
  Looks at the development, implementation and importance of food safety planning in food production.
  
  
• Industry Placement
  Industry placement occurs within a range of venues to allow students to experience different aspects of industry.
  
  
• Specialist Area
  Choose from one of the three specialist areas listed below

Specialist Areas

Courses can be tailored to your requirements by adding one or more of the following specialist areas.

• Resort & Spa Management
  What person wouldn't like to be introduced to this fun and practical part of business? This is an activity-based program, aimed at introducing students to the importance of client relationships. Aimed to give a broad overview of resort and spa management, the program will equip managers with the general knowledge to manage a business, and take full advantage of the surrounding resort and spa facilities.
  
  
• Sports Events Management
  Are you a sports fanatic? With this interesting spin on event management, this program emphasises the skills and knowledge required to be involved in events of a sporting nature. Aimed to give abroad overview of the events industry and how it operates, the program will equip managers with the general knowledge to organise a sporting event.
  
  
• Wine Tourism Management
  With a practical, fun and activity based focus, this program emphasises the skills and knowledge required to offer tourism advice on wine regions, wine styles and varieties and cellar operations. Aimed to give a broad overview of the wine industry and how it operates, the program will equip you with the general knowledge to manage a business, and take full advantage of the surrounding wine tourism opportunities.

Career Outcomes

• Restaurant Manager
• Food & Beverage Manager
• Front Office Manager
• Banquets Manager
• Commercial Cook
• Workplace Health & Safety Officer
• First Aid Officer
• Hotel Manager