Advanced Diploma of Hospitality Management

The SIT60322 Advanced Diploma of Hospitality Management at Victorian College of Education Australia (VCEA) reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. Graduates operate with significant autonomy and are responsible for making strategic business management decisions. The course provides the skills and knowledge to be competent at senior management level as a manager, executive chef or food and beverage manager in any hospitality area. The qualification requires 33 units — 14 core units and 19 electives — combining the practical cookery and food safety foundation with senior management units covering rostering staff, managing conflict, managing finances within a budget, leading and managing people, preparing and monitoring budgets, establishing and conducting business relationships, developing and managing quality customer service practices, identifying and managing legal risks, recruiting, selecting and inducting staff, monitoring staff performance, managing organisational finances, developing and implementing a business plan, managing physical assets, developing and implementing marketing strategies, and establishing and maintaining a work health and safety system.

Training is conducted in the classroom and in commercial kitchen settings that simulate a real work environment, including face-to-face teaching, lectures, discussions, research, learning activities, group work and supervised practical sessions, with assessment by written assignments and project work, case studies and practical demonstration. The course runs for 104 weeks full time including holidays and orientation; students who have completed the SIT50422 Diploma of Hospitality Management at VCEA need study only 30 weeks. It is delivered at the Queen Street campus in Melbourne with practical sessions at the VCEA Kitchen in West Melbourne. Tuition is $22,000, plus a $450 non-refundable enrolment fee, a $2,500 materials fee and $400 for a chef uniform and knife kit. Graduates can progress to a Bachelor of Hospitality Management or other higher education qualifications in management.