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Advanced Diploma Of Hospitality Management Adv Diploma SIT60322-S 2025

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