Advanced Diploma of Hospitality Management (Commercial Cookery Pathway) Subject Descriptions
Year 1
Introduction to Hospitality Studies
This subject explores the hospitality industry by developing and updating hospitality industry knowledge. The diverse cultural nature of colleagues and customers within the Hospitality industry is also explored.
Kitchen Operations 1
This subject introduces a range of cookery methods to prepare menu items for the kitchen of hospitality or catering operations.
Kitchen Studies 1
This subject introduces the students to a commercial kitchen environment and focuses on the elementary skills that relate to kitchen operations.
Food & Beverage Operations
This subject introduces food and beverage services to customers in a range of hospitality industry enterprises and takes place in our Billy Blue Brasserie.
Food and Beverage Studies
This subject reinforces and develops students knowledge of Food and Beverage operations and acts as a supporting theory component to the practical operations of Food and Beverage Operations.
OH&S and Hygiene for Hospitality Operations
This subject delivers to students the essential knowledge which is required for high standards of hygiene and essential safety practices within the hospitality industry.
Introduction to Business Communication & Management
This subject delivers business communication skills for the Hospitality industry. It focuses on telephone communications, dealing with conflict in the workplace and coaching others in job skills.
Hospitality Information Technology
This subject introduces the effective use of computer software to organise information and data. Students will learn to create and use spreadsheets, access and retrieve data from databases and produce word documents.
Room Division Operations
This subject allows students an insight into the accommodation areas of the hospitality industry. It provides knowledge on house keeping, and how best to manage quality customer service.
Introduction to Sales & Marketing
This subject introduces students to effective sales and marketing strategies with in the Hospitality industry. Student plan, implement, co-ordinate and conduct sales and marketing activities relating to hospitality businesses.
Introduction to Human Resource Management
This subject focuses on the important role of being able to manage a diverse range human resources whilst combining it with daily work operations common to the hospitality industry.
Kitchen Operations 2
This subject covers a wide range of cookery methods and practical skills in preparing a variety of food.
Kitchen Studies 2
This subject develops student’s culinary skills and knowledge. It focuses on poultry, salads, pastry and sauce production within the environment of a commercial kitchen environment. It is a supporting subject kitchen operations 2 delivery the essential theory behind the practical knowledge.
Kitchen Operations 3
This subject covers a wide range of culinary methods and practical skills in preparing a variety of seafood and meat, including the selection, preparation, presentation and storing of seafood and meat in a commercial kitchen.
Kitchen Studies 3
This subject is a supporting theory component of Kitchen operations 3 and develops the students theoretical knowledge base of the practical experiences that take place in kitchen operations 3.
Introduction to Hospitality Accounting
This subject enables students to interpret hospitality financial operations, and prepare and monitor budgets within a hospitality enterprise.
Food and Beverage Management
This subject give students the knowledge of how best to manage food and beverage stock using a wide range of techniques and technology.
Hospitality Operations & Risk Management
This subject focuses on Occupational Health and safety aspect of Hospitality operations from a management and leadership view point. Food safety system and risk minimization are also explored.
Hospitality Law
This subjective gives students the ability to be able to develop and update the legal knowledge required for business compliance.
Leadership
This subject focuses on the students ability to be able to lead and manage the hospitality workplace of the future.
Year 2
Hospitality Accounting 2
This subject enables students to develop the skills to put construct an effective business plan and mange the financial operations of a modern hospitality enterprise.
Strategic Marketing Management
This subject focuses purely on the skills required to develop effective strategic marketing plans focusing on Hospitality enterprises.
Business Statistics
This subject analyses market data directly relating to the hospitality sector.
Advanced Human Resource Management
This subject focuses on how best to recruit and select staff and then progresses on to management techniques that can be used to monitor staff performance.
Event Management
This subject allows students an insight into the event management field. Students design and develop event proposals and bids along with developing the procedures and systems required for there effective implementation.
Advanced Food and Beverage Management
This subject directly relates to commercial cookery management
practices which are connected to the development of food safety
programs, monitoring of catering revenue operations and the development
of quality control systems with in a commercial kitchen environment.
Accommodation Management
This subject focuses on the management of physical assets with in a hospitality enterprise.
Work Placement Tutorial
These tutorials allow students the opportunity to prepare for there Industry placement and explain the academic and college requirements for there industry placement.
Industry Placement
This experience is the capstone to the students 2 years of study. Workplacement allows students to put there learning into practice with in a real life industry environment. Students are required to investigate the business they are partnered with and link there learning from term 4 subjects and produce an invesagative report of the business they are involved with.