Diploma & Advanced Diploma in Hospitality Management/Patisserie/Bakery
This course provides the training and knowledge for those wanting to gain basic operational knowledge and limited practical skills for a hospitality environment. There is emphasis on developing hospitality and tourism industry knowledge. For further information please visit the respective websites of the training institutes.IELTS Requirement : Minimum 5.5
Skill Assessment Authority:
Trades
Recognition Australia
www.workplace.gov.au/workplace/Individual/Migrant/TRA/
| Name of Institute |
Course
Fee |
Duration |
Intake |
| ANIBT |
$17,950 approx |
2 Years |
Jan, Apr, July and Oct |
| AOI | $18,900 approx |
2 Years |
Jan, Apr, July and Oct |
| Carrick Instirute Of Education | $20,000 |
2 Years | Jan, Apr, July and Oct |
| iAscend TAFE | $17,500 approx | 2 Years | Jan, Apr, July and Oct |
Subjects Offered (Carrick Institute of
Education):
Unit Code Unit of Competency Core/Elective
Stage 1
THHBKA04B Clean and maintain kitchen premises Elective
THHBKA03B Receive and store kitchen supplies Elective
THHCOR01B Work with colleagues and customers Core
THHCOR02B Work in a socially diverse environment Core
THHCOR03B Follow health, safety and security procedures Core
THHGCS01B Develop and update local knowledge Elective
THHGCS02B Promote products and services to customers Elective
THHGCS03B Deal with conflict situations Elective
THHGGA01B Communicate on the telephone Elective
THHGHS01B Follow workplace hygiene procedures Core
THHGTR01B Coach others in job skills Elective
THHHCO01B Develop and update hospitality industry knowledge Core
THTTCO01B Develop and update tourism industry knowledge Elective
Please note: Units displayed in each stage are in alphabetical
order and not in order of course delivery.
Certificate III in Hospitality (Operations)
THH33002 - 20 weeks (CRICOS 26 weeks)
This course provides the foundation for students to learn skills
in bartending, function waiting, a la carte waiting, wine service and more.
It provides a solid theoretical framework and develops practical skills. Skills
learned cover procedures in hotels, restaurants and catering institutions.
Unit Code Unit of Competency Core/Elective
Stage 1
THHBKA04B Clean and maintain kitchen premises Elective
THHBKA03B Receive and store kitchen supplies Elective
THHCOR01B Work with colleagues and customers Core
THHCOR02B Work in a socially diverse environment Core
THHCOR03B Follow health, safety and security procedures Core
THHGCS01B Develop and update local knowledge Elective
THHGCS02B Promote products and services to customers Core
THHGCS03B Deal with conflict situations Core
THHGGA01B Communicate on the telephone Core
THHGHS01B Follow workplace hygiene procedures Core
THHGTR01B Coach others in job skills Core
THHHCO01B Develop and update hospitality industry knowledge Core
THTTCO01B Develop and update tourism industry knowledge Elective
Stage 2
THHADFB07B Provide silver service Elective
THHBFB02B Provide a link between kitchen and service areas Elective
THHBFB03B Provide food and beverage service Elective
THHBFB04B Provide table service of alcoholic beverages Elective
THHBFB05B Operate cellar systems Elective
THHBFB08B Provide room service Elective
THHBFB09B Provide responsible service of alcohol Elective
THHBFB11B Develop and update food and beverage knowledge Elective
THHBFB12B Prepare and serve espresso coffee Elective
Please Note: Units displayed in each stage are in alphabetical
order and not in order of course delivery.
Certificate IV in Hospitality (Supervision)
THH42602 - 40 weeks (CRICOS 78 weeks)
This course aims to provide the training and knowledge for team leaders or supervisors
across all functional areas and sectors of the hospitality industry. Students
also learn to operate a computerised reservation system in hotels and acquire
knowledge about the reception/front office area in hotels.
Unit Code Unit of Competency Core/Elective
Stage 1
THHBKA04B Clean and maintain kitchen premises Elective
THHBKA03B Receive and store kitchen supplies Elective
THHCOR01B Work with colleagues and customers Core
THHCOR02B Work in a socially diverse environment Core
THHCOR03B Follow health, safety and security procedures Core
THHGCS01B Develop and update local knowledge Elective
THHGCS02B Promote products and services to customers Core
THHGCS03B Deal with conflict situations Core
THHGGA01B Communicate on the telephone Core
THHGHS01B Follow workplace hygiene procedures Core
THHGTR01B Coach others in job skills Core
THHHCO01B Develop and update hospitality industry knowledge Core
THTTCO01B Develop and update tourism industry knowledge Elective
Stage 2
THHADFB07B Provide silver service Elective
THHBFB02B Provide a link between kitchen and service areas Elective
THHBFB03B Provide food and beverage service Elective
THHBFB04B Provide table service of alcoholic beverages Elective
THHBFB05B Operate cellar systems Elective
THHBFB08B Provide room service Elective
THHBFB09B Provide responsible service of alcohol Elective
THHBFB11B Develop and update food and beverage knowledge Elective
THHBFB12B Prepare and serve espresso coffee Elective
Stage 3
THHBFO08B Conduct night audit Elective
THHGGA02B Perform office procedures Elective
THTSOP08B Operate a computerised reservations system Elective
Stage 4
THHGFA06A Interpret financial information Core
THHGGA06B Receive and store stock Core
THHGGA07B Control and order stock Core
THHGLE01B Monitor work operations Core
THHGLE02B Implement workplace health, safety and security procedures Core
THHGLE08B Lead and manage people Core
Please note: Units displayed in each stage are in alphabetical
order and not in order of course delivery.
Diploma of Hospitality Management
THH51202 - 50 weeks (CRICOS 90 weeks)
This course is designed to give students the confidence and skills required
to enter the hospitality industry at an advanced operational or supervisory
level. The course also helps students develop a broad range of management skills
that are required to operate within the complexity of the hospitality industry.
Unit Code Unit of Competency Core/Elective
Stage 1
THHBKA04B Clean and maintain kitchen premises Elective
THHBKA03B Receive and store kitchen supplies Elective
THHCOR01B Work with colleagues and customers Core
THHCOR02B Work in a socially diverse environment Core
THHCOR03B Follow health, safety and security procedures Core
THHGCS01B Develop and update local knowledge Elective
THHGCS02B Promote products and services to customers Core
THHGCS03B Deal with conflict situations Core
THHGGA01B Communicate on the telephone Core
THHGHS01B Follow workplace hygiene procedures Core
THHGTR01B Coach others in job skills Core
THHHCO01B Develop and update hospitality industry knowledge Core
THTTCO01B Develop and update tourism industry knowledge Elective
Stage 2
THHADFB07B Provide silver service Elective
THHBFB02B Provide a link between kitchen and service areas Elective
THHBFB03B Provide food and beverage service Elective
THHBFB04B Provide table service of alcoholic beverages Elective
THHBFB05B Operate cellar systems Elective
THHBFB08B Provide room service Elective
THHBFB09B Provide responsible service of alcohol Elective
THHBFB11B Develop and update food and beverage knowledge Elective
THHBFB12B Prepare and serve espresso coffee Elective
Stage 3
THHBFO08B Conduct night audit Elective
THHGGA02B Perform office procedures Elective
THTSOP08B Operate a computerised reservations system Elective
Stage 4
THHGFA06A Interpret financial information Core
THHGGA06B Receive and store stock Core
THHGGA07B Control and order stock Core
THHGLE01B Monitor work operations Core
THHGLE02B Implement workplace health, safety and security procedures Core
THHGLE08B Lead and manage people Core
Stage 5
BSBMKG501A Evaluate marketing opportunities Elective
BSBMKG502A Establish and adjust the marketing mix Elective
THHGCS08B Establish and conduct business relationships Core
THHGLE03B Develop and implement operational plans Core
THHGLE04B Establish and maintain a safe and secure workplace Core
THHGLE05B Roster staff Core
THHGLE09B Manage quality customer service Core
THHGLE11B Manage workplace diversity Core
THHGLE13B Prepare and monitor budgets Core
THHGLE14B Manage finances within a budget Core
THHGLE20B Develop and update the legal knowledge required for business compliance
Core
Please note: Units displayed in each stage are in alphabetical
order and not in order of course delivery.
Advanced Diploma of Hospitality Management
THH60202 - 60 weeks (CRICOS 102 weeks)
The advanced diploma course introduces students to complex concepts relating
to hospitality operations and management protocol. This course prepares individuals
for entry into the workforce, providing the management skills required to successfully
run a hospitality operation and business.
Unit Code Unit of Competency Core/Elective
Stage 1
THHBKA04B Clean and maintain kitchen premises Elective
THHBKA03B Receive and store kitchen supplies Elective
THHCOR01B Work with colleagues and customers Core
THHCOR02B Work in a socially diverse environment Core
THHCOR03B Follow health, safety and security procedures Core
THHGCS01B Develop and update local knowledge Elective
THHGCS02B Promote products and services to customers Core
THHGCS03B Deal with conflict situations Core
THHGGA01B Communicate on the telephone Core
THHGHS01B Follow workplace hygiene procedures Core
THHGTR01B Coach others in job skills Core
THHHCO01B Develop and update hospitality industry knowledge Core
THTTCO01B Develop and update tourism industry knowledge Elective
Stage 2
THHADFB07B Provide silver service Elective
THHBFB02B Provide a link between kitchen and service areas Elective
THHBFB03B Provide food and beverage service Elective
THHBFB04B Provide table service of alcoholic beverages Elective
THHBFB05B Operate cellar systems Elective
THHBFB08B Provide room service Elective
THHBFB09B Provide responsible service of alcohol Elective
THHBFB11B Develop and update food and beverage knowledge Elective
THHBFB12B Prepare and serve espresso coffee Elective
Stage 3
THHBFO08B Conduct night audit Elective
THHGGA02B Perform office procedures Elective
THTSOP08B Operate a computerised reservations system Elective
Stage 4
THHGFA06A Interpret financial information Core
THHGGA06B Receive and store stock Core
THHGGA07B Control and order stock Core
THHGLE01B Monitor work operations Core
THHGLE02B Implement workplace health, safety and security procedures Core
THHGLE08B Lead and manage people Core
Stage 5
BSBMKG501A Evaluate marketing opportunities Elective
BSBMKG502A Establish and adjust the marketing mix Elective
THHGCS08B Establish and conduct business relationships Core
THHGLE03B Develop and implement operational plans Core
THHGLE04B Establish and maintain a safe and secure workplace Core
THHGLE05B Roster staff Core
THHGLE09B Manage quality customer service Core
THHGLE11B Manage workplace diversity Core
THHGLE13B Prepare and monitor budgets Core
THHGLE14B Manage finances within a budget Core
THHGLE20B Develop and update the legal knowledge required for business compliance
Core
Stage 6
BSBMKG601A Develop marketing strategies Elective
BSBMKG602A Develop a marketing plan Elective
THHGLE06B Monitor staff performance Core
THHGLE07B Recruit and select staff Core
THHGLE12B Develop and manage marketing strategies Core
THHGLE15B Manage financial operations Core
THHGLE16B Manage physical assets Core
THHGLE19B Develop and implement a business plan Core