Advanced Diploma of Hospitality Management

BSBFIN601 - Manage organisational finances (Core)

BSBOPS601 - Develop and implement business plans (Core)

SITXCCS016 - Develop and manage quality customer service practices (Core)

SITXFIN009 - Manage finances within a budget (Core)

SITXFIN010 - Prepare and monitor budgets (Core)

SITXFIN011 - Manage physical assets (Core)

SITXGLC002 - Identify and manage legal risks and comply with the law (Core)

SITXHRM009 - Lead and manage people (Core)

SITXHRM010 - Recruit, select and induct staff (Core)

SITXHRM012 - Monitor staff performance (Core)

SITXMGT004 - Monitor work operations (Core)

SITXMGT005 - Establish and conduct business relationships (Core)

SITXMPR014 - Develop and implement marketing strategies (Core)

SITXWHS008 - Establish and maintain a work health and safety system (Core)

SITXFSA005 - Use hygienic practices for food safety (Elective)

SITHKOP013 - Plan cooking operations (Elective)

SITHCCC023 - Use food preparation equipment (Elective)

SITHCCC027 - Prepare dishes using basic methods of cookery (Elective)

SITHCCC028 - Prepare appetisers and salads (Elective)

SITHCCC029 - Prepare stocks, sauces and soups (Elective)

SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes (Elective)

SITHCCC031 - Prepare vegetarian and vegan dishes (Elective)

SITHCCC035 - Prepare poultry dishes (Elective)

SITHCCC036 - Prepare meat dishes (Elective)

SITHCCC037 - Prepare seafood dishes (Elective)

SITHCCC041 - Produce cakes, pastries and breads (Elective)

SITHCCC042 - Prepare food to meet special dietary requirements (Elective)

SITHCCC038 - Produce and serve food for buffets (Elective)

SITHFAB021 - Provide responsible service of alcohol (Elective)

SITHASC022 - Prepare Asian stocks and soups (Elective)

SITXCOM010 - Manage conflict (Elective)

SITXHRM011 - Manage volunteers (Elective)

SITXHRM008 - Roster staff (Elective)