SIT60316 – Advanced Diploma of Hospitality Management

This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions.

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 multiple skills and for specialisation in accommodation services, cookery, food and beverage and gaming.

Possible job titles include:

  • area manager or operations manager
  • café owner or manager
  • club secretary or manager
  • executive chef
  • executive housekeeper
  • executive sous chef
  • food and beverage manager
  • head chef
  • motel owner or manager
  • rooms division manager.
Course Code SIT60316
CRICOS Code Pending from ASQA. Not approved for international students   
Duration 52 weeks
Course Fee: Domestic $ 2,500 ( Including all compulsory fees)
Course fee: International $ 21,000 ( Including all compulsory fees)
Delivery Location Suite 401 – 404 343 Little Collins St Melbourne VIC 3000 Australia.
Intake January, April, July and October
Age Requirements International students must be over 18 years of age at the commencement of course.
English Requirements
  •   IELTS minimum 5.5 overall with no band less than 5.0 in each module  
Entry Requirements Students entering this qualification must have at least one of the following:

    • Completed a Diploma of Hospitality Management qualification in Australia

Learning Outcomes Advanced Diploma of Hospitality course provides the skills and knowledge for an individual to be competent as a Manager in any hospitality function area. This individual would analyse, design and execute judgements using wide-ranging technical, creative, conceptual or managerial competencies. Work would be undertaken in various hospitality settings.

COURSE STRUCTURE

Unit/s of Competency (Code) Unit Name Core/Elective Practical /Kitchen Hours Class room training hours Total Learning Hours
Assessment Code
SITHCCC005 Prepare dishes using basic methods of cookery Elective 15 45 60 A, C, D, E, F
SITHCCC006 Prepare appetisers and salads Elective 15 45 60 A, C, D, E, F
SITHCCC007 Prepare stocks, sauces and soup Elective 15 45 60 A, C, D, E, F
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes Elective 15 45 60 A, C, D, E, F
SITHCCC012 Prepare poultry dishes Elective 15 45 60 A, C, D, E, F
SITHCCC013 Prepare seafood dishes Elective 15 45 60 A, C, D, E, F
SITHCCC014 Prepare meat dishes Elective 15 45 60 A, C, D, E, F
SITHCCC019 Produce cakes, pastries and breads Elective 15 45 60 A, C, D, E, F
SITHCCC018 Prepare food to meet special dietary requirements Elective 15 45 60 A, C, D, E, F
SITHPAT006 Produce desserts Elective 15 45 60 A, C, D, E, F
SITHCCC020 Work effectively as a cook Elective 192 48 240 A, C, D, E, F, G
SITXFSA001 Use hygienic practices for food safety Elective 30 30 A, B, C, D, H
BSBDIV501 Manage diversity in the workplace Core 30 30 A, B, C, D, E, G
SITHKOP005 Coordinate cooking operations Elective 90 90 A, B, C, D, E, G
SITXCOM005 Manage conflict Elective 30 30 A, B, C, D, E, G
SITXFIN003 Manage finances within a budget Core 30 30 A, B, C, D, E, G
SITXHRM003 Lead and manage people Core 30 30 A, B, C, D, E, G
SITXMGT001 Monitor work operations Core 30 30 A, B, C, D, E, G
SITXWHS003 Implement and monitor work health and safety practices Elective 30 30 A, B, C, D, E, G
SITXMGT002 Establish and conduct business relationships Core 40 40 A, B, C, D, E, G
SITXHRM002 Roster staff Elective 40 40 A, B, C, D, E, G
SITXFIN004 Prepare and monitor budgets Core 40 40 A, B, C, D, E, G
SITXGLC001 Research and comply with regulatory requirements Core 40 40 A, B, C, D, E, G
BSBMGT517 Manage operational plan Core 40 40 A, B, C, D, E, G
SITXCCS007 Enhance customer service experiences Elective 40 40 A, B, C, D, E, G
SITXCCS008 Develop and manage quality customer service practices Elective 40 40 A, B, C, D, E, G
BSBFIM601 Manage finances Core 60 60 A, B, C, D, E, G
BSBMGT617 Develop and implement a business plan Core 60 60 A, B, C, D, E, G
SITXFIN005 Manage physical assets Core 60 60 A, B, C, D, E, G
SITXHRM004 Recruit, select and induct staff Core 60 60 A, B, C, D, E, G
SITXHRM006 Monitor staff performance Core 60 60 A, B, C, D, E, G
SITXMPR007 Develop and implement marketing strategies Core 60 60 A, B, C, D, E, G
SITXWHS004 Establish and maintain a work health and safety system Core 60 60 A, B, C, D, E, G
Total hours
 1840
Total training delivery weeks 92 weeks