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Study Level Adv Diploma
Course Code SIT60322-S
Study Method Class
Assessment Assignments
Start Date July 2025, October 2025, February 2026, April 2026
Entry Requirement Grade 12
Duration 104 weeks
Price $26000
Discount $10
Discounted Price $25990
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 |
---|---|---|---|
BSBOPS601 | Develop and implement business plans | Core | |
BSBFIN601 | Manage organisational finances | Core | |
SITXWHS008 | Establish and maintain a work health and safety system | Core | |
SITXMPR014 | Develop and implement marketing strategies | Core | |
SITXMGT005 | Establish and conduct business relationships | Core | |
SITXMGT004 | Monitor work operations | Core | |
SITXHRM012 | Monitor staff performance | Core | |
SITXHRM010 | Recruit, select and induct staff | Core | |
SITXHRM009 | Lead and manage people | Core | |
SITXGLC002 | Identify and manage legal risks and comply with law | Core | |
SITXFIN011 | Manage physical assets | Core | |
SITXFIN010 | Prepare and monitor budgets | Core | |
SITXFIN009 | Manage finances within a budget | Core | |
SITXCCS016 | Develop and manage quality customer service practices | Core | |
BSBTWK501 | Lead diversity and inclusion | Elective | |
SITXHRM008 | Roster staff | Elective | |
SITHKOP015 | Design and cost menu | Elective | |
SITXCOM010 | Manage conflict | Elective | |
SITXFSA008 | Develop and implement a food safety program | Elective | |
SITHCCC038 | Produce and serve food for buffets | Elective | |
SITHCCC043 | Work effectively as a cook | Elective | |
SITHCCC042 | Prepare food to meet special dietary requirements | Elective | |
SITHCCC035 | Prepare poultry dishes | Elective | |
SITHCCC028 | Prepare appetisers and salads | Elective | |
SITHCCC036 | Prepare meat dishes | Elective | |
SITHCCC037 | Prepare seafood dishes | Elective | |
SITHCCC030 | Prepare vegetable, fruit, egg and farinaceous dishes | Elective | |
SITHCCC029 | Prepare stocks, sauces and soups | Elective | |
SITHCCC023 | Use food preparation equipment | Elective | |
SITHCCC027 | Prepare dishes using basic methods of cookery | Elective | |
SITXINV006 | Receive, store and maintain stock | Elective | |
SITXFSA006 | Participate in safe food handling practices | Elective | |
SITXFSA005 | Use hygienic practices for food safety | Elective |