Advanced Diploma of Hospitality Management

Le Cordon Bleu Australia Pty Limited

CRICOS Institution Code 02380M

Duration

117 weeks

Delivery

On-campus theory sessions, practical workshops and case-study/business simulations

Study Load

Full-time (minimum 20 hours per week)

Intakes

January, April, July, September

Course Overview

About This Course

The Diplôme Avancé de Gestion Culinaire (SIT60322 Advanced Diploma of Hospitality Management) is a nationally recognised qualification that turns skilled chefs or pastry chefs into hospitality business leaders. It is the final 6-month stage of a 27-month pathway, open to graduates who have completed either the Commercial Cookery track (Certificate III and IV) or the Patisserie track (Certificate III and IV).

Rather than more cooking, this is a comprehensive business qualification: you develop and manage quality customer service practices, prepare and monitor budgets, manage organisational finances and physical assets, recruit and induct staff and monitor their performance, develop marketing strategies and business plans, and establish a work health and safety system, alongside legal-risk and business-relationship management — all tailored to running a hospitality enterprise.

On completion you're awarded the CRICOS-registered SIT60322 Advanced Diploma of Hospitality Management, positioning graduates for executive and ownership roles across restaurants, hotels, patisseries and catering operations.

Where You Can Study

Available Locations

Adelaide

101 Currie St, ADELAIDE, SA 5000

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Student Information

Fees & Entry by Student Type

Provider's Published Fee

$13,090

Duration

26 weeks

Intakes

January, April, July, September

Study Mode

Full-time

Eligibility

Entry Requirements

General Requirements

Minimum age: 18 years or older.
Academic: Satisfactory completion of Australian Year 11 or equivalent interstate/overseas secondary education.
Prerequisite: Successful completion of either (a) the Diplôme de Cuisine and Certificat de Chef de Partie Cuisine (SIT30821 Certificate III in Commercial Cookery + SIT40521 Certificate IV in Kitchen Management), or (b) the Diplôme de Pâtisserie and Certificat de Chef de Partie Pâtisserie (SIT31021 Certificate III in Patisserie + SIT40721 Certificate IV in Patisserie).
English proficiency (international applicants): 6.0 General IELTS, with no band score below 5.5.

Career & Study Pathways

Where this takes you

Career Opportunities

Executive Chef
Restaurant Owner / Restaurant Manager
Patisserie Owner / Patisserie Manager
Food and Beverage Manager
Kitchen Operations Manager / Operations Manager
Catering Manager
Area Manager
Executive Sous Chef / Executive Housekeeper
Food Entrepreneur

Quality & Recognition

Accreditation & Migration

Academic Regulator

VRQA / ASQA

Professional Body

Tourism, Hospitality and Events Industry Body

Accreditation Status

Accredited

Skills Assessor

TRA (Trades Recognition Australia)

Course Content

Units of Competency

All Units11 units

SITXCCS016

Develop and manage quality customer service practices

SITXFIN010

Prepare and monitor budgets

SITXGLC002

Identify and manage legal risks and comply with law

SITXMGT005

Establish and conduct business relationships

SITXHRM010

Recruit, select and induct staff

BSBFIN601

Manage organisational finances

BSBOPS601

Develop and implement business plans

SITXFIN011

Manage physical assets

SITXHRM012

Monitor staff performance

SITXMPR014

Develop and implement marketing strategies

SITXWHS008

Establish and maintain a work health and safety system

Common Questions

Frequently Asked Questions

What are the entry requirements for this program?

You must have successfully completed either the Diplôme de Cuisine and Certificat de Chef de Partie Cuisine (SIT30821 + SIT40521), or the Diplôme de Pâtisserie and Certificat de Chef de Partie Pâtisserie (SIT31021 + SIT40721). You also need to be 18 years of age and have satisfactorily completed Australia Year 11 or equivalent secondary education.

What will I learn in the Advanced Diploma of Hospitality Management?

This is not a cooking course; it is a comprehensive business qualification. You will learn to develop and manage quality customer service practices, prepare and monitor budgets, manage organisational finances and physical assets, recruit, induct and monitor staff, develop marketing strategies and business plans, identify and manage legal risks, and establish a work health and safety system.

Who is the program for?

This program is designed for qualified culinary or pastry professionals who wish to further develop their business skills and who want to either manage or own their own hospitality business.

What qualification will I gain?

Graduates are awarded the SIT60322 Advanced Diploma of Hospitality Management, a nationally recognised qualification accredited across Australia.

What is the minimum age requirement?

You must be 18 years or older to join the Advanced Diploma of Hospitality Management program.

What are the English language requirements?

You will need a General IELTS score of 6.0 with no band below 5.5, or an equivalent recognised English test.

What delivery formats and assessment types are included?

Delivery methods include theory sessions, practical demonstrations, practical workshops and training restaurant service. Assessments may include knowledge-based questions, direct observations, simulation, portfolio and third-party evidence.

What are the options for advanced standing, RPL, academic credit, or credit transfer?

You can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer.

Which Le Cordon Bleu Australia campuses offer this course?

This program is offered at all four Le Cordon Bleu Australia campuses: Sydney (Northern Sydney Institute, Ryde), Melbourne (Holmesglen Moorabbin), Adelaide (Regency Park) and Brisbane (Southbank).

Application

How to Apply

Three simple steps to get enrolled

Step 01

Enquire

Click "Enquire Now" and tell us a little about yourself. It's free and takes 2 minutes.

Step 02

Submit Documents

Our team will guide you on exactly which documents to prepare and submit.

Step 03

Get Enrolled

Receive your offer letter and confirm your enrolment. Welcome to the course!

Course Snapshot

Typical Salary (AUD)

Entry-level (0-2 years)$50,000 – $62,000/yr

Early Career (2-5 years)$62,000 – $80,000/yr

Mid-Level (5-10 years)$80,000 – $100,000/yr

Career Paths

Hotel General Manager
Front Office Manager
Food and Beverage Manager
Restaurant Manager
Event Coordinator / Events Manager

Key Skills

Hotel and accommodation operations management
Food and beverage service and cost control
Customer relationship management and guest experience design
Event planning and conference management
Financial management, budgeting and revenue analysis

Full course overview

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