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Study Level Adv Diploma
Course Code SIT60322-S
Study Method Class
Assessment Practical, Assignments
Start Date July 2025, August 2025, October 2025, November 2025, January 2026, February 2026, April 2026, May 2026
Entry Requirement Grade 12
Duration 26 weeks
Price $25000
Discount 15%
Discounted Price $21250
About the Course
This qualification is suited for students who use a broad range of hospitality skills, combined with sound knowledge of industry operations that wish to further their existing skills and knowledge within the hospitality sector. The individual may operate at a senior level using substantial industry knowledge and wide:ranging, specialised managerial skills. They will operate independently, take responsibility for others and make a range of strategic business decisions.
Entry Requirements
Students entering SIT60322 Advanced Diploma Of Hospitality Management must meet the following academic and English entry requirements:
Academic
- A candidate must be a minimum age of 18 year & above AND
- Completed the equivalent of Australian Year 12 or Diploma or higher AND
- Must have achieved any Diploma level qualification delivered over a period of minimum 1 year & over OR
- Have a minimum of 5 years of Senior Managerial experience
English requirements
International students applying either off-shore or on-shore will require:
IELTS:
A minimum IELTS (General/Academic) test score of 6.0 or equivalent & up to 10 weeks of ELICOS course to be undertaken for every 0.5 level of IELTS requirement, before the commencement of the main VET course
Results older than two (2) years are not acceptable OR
PTE:
A minimum PTE (Academic) test score of 52 or equivalent & up to 10 weeks of ELICOS course to be undertaken, before the commencement of the main VET course
Results older than two (2) years are not acceptable.
What will you learn
This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.
Career Opportunities
Students who complete this course may wish to continue their education into higher education.
Career Pathway:
Possible job roles relevant to this qualification may include:
- banquet or function manager
- bar manager
- café manager
- chef de cuisine
- chef patissier
- club manager
- executive housekeeper
- front office manager
- gaming manager
- kitchen manager
- motel manager
- restaurant manager
Course Units
Code | Course Unit | Description | Type |
---|---|---|---|
SITXHRM009 | Lead and manage people | Core | |
SITHIND006 | Source and use information on the hospitality industry | Core | |
SITXHRM010 | Recruit, select and induct staff | Core | |
SITHKOP013 | Plan Cooking operations | Core | |
SITXFIN011 | Manage physical assets | Core | |
SITXMPR014 | Develop and implement marketing strategies | Core | |
SITXWHS008 | Establish and maintain a work health and safety system | Core | |
BSBOPS601 | Develop and implement business plans | Core | |
BSBFIN601 | Manage organisational finances | Core | |
SITXMGT004 | Monitor work operations | Core | |
SITXHRM012 | Monitor staff performance | Core | |
SITXFIN010 | Prepare and monitor budgets | Core | |
SITXMGT005 | Establish and conduct business relationships | Core | |
SITXCCS016 | Develop and manage quality customer service practices | Core | |
SITXGLC002 | Identify and manage legal risks and comply with law | Core | |
SITXFIN009 | Manage finances within a budget | Core | |
SITXHRM008 | Roster staff | Elective | |
SITXCCS012 | Provide lost and found services | Elective | |
SITXCCS010 | Provide visitor information | Elective | |
BSBCMM411 | Make presentations | Elective | |
BSBOPS502 | Manage business operational plans | Elective | |
SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Elective | |
SITHCCC028 | Prepare appetisers and salads | Elective | |
SITHCCC029 | Prepare stocks, sauces and soups | Elective | |
SITHCCC027 | Prepare dishes using basic methods of cookery | Elective | |
SITXFSA008 | Develop and implement a food safety program | Elective | |
SITHCCC023 | Use food preparation equipment | Elective | |
SITXINV006 | Receive, store and maintain stock | Elective | |
SITXFSA006 | Participate in safe food handling practices | Elective | |
SITXFSA005 | Use hygienic practices for food safety | Elective | |
SITXWHS006 | Identify hazards, assess and control safety risks | Elective | |
SITXINV008 | Control stock | Elective | |
SITXCOM010 | Manage conflict | Elective |