Course Code: SIT60316

Advanced Diploma of Hospitality Management

CRICOS Course Code: 091533F


Level 16, 190 Queen Street,
Melbourne Victoria 3000 Australia


The course comprises of 104 weeks including holidays and term breaks.

Delivery Mode

Face to Face Class room delivery.

This qualification reflects the role of individuals operating at a senior level who use substantial industry knowledge and wide-ranging, specialised managerial skills. They operate independently, take responsibility for others and make a range of strategic business decisions.

This course provides the skills and knowledge for an individual to work in any sector of the hospitality industry as a senior manager in large organisation or small business owner or manager.

  • Applicants must be minimum 18 years of age at the time of commencement
  • Successful completion of Australian Equivalent Year 12 qualification
  • IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent
  • Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
  • Applicants should have basic computer and MS Office skills (Word, Excel and Power Point)
  • Applicants must complete the PAX LLN test

Teaching is conducted in the classroom as well as in the commercial kitchen settings when required to simulate real work environment. The delivery will include face to face teaching, lectures, discussions, research, learning activities, group work and supervised practical sessions.

Assessments comprise of written assignments and project works, case studies and practical demonstration.

Pathways from the qualification

After achieving Advance Diploma of Hospitality Management, individuals could progress to higher education qualifications in management.

Employment pathways from the Qualification

This qualification provides a pathway to work in any sector of the hospitality industry as a senior manager in large organisation or small business owner or manager.

Possible job titles include

  • Area manager or operations manager within Hospitality industry
  • Cafe owner or manager
  • Executive chef
  • Executive sous chef
  • Food and beverage manager
  • Head Chef

To attain the SIT60316 Advanced Diploma of Hospitality Management, 33 units must be completed:

  • 16 core units
  • 17 elective units consisting of:
Core Units
BSBDIV501Manage diversity in the workplace
BSBMGT517Manage operational plan
SITXCCS008Develop and manage quality customer service practices
SITXFIN003Manage finances within a budget
SITXFIN004Prepare and monitor budgets
SITXGLC001Research and comply with regulatory requirements
SITXHRM003Lead and manage people
SITXHRM004Recruit, select and induct staff
SITXHRM006Monitor staff performance
SITXMGT001Monitor work operations
SITXMGT002Establish and conduct business relationships
BSBFIM601Manage finances
BSBMGT617Develop and implement a business plan
SITXFIN005Manage physical assets
SITXMPR007Develop and implement marketing strategies
SITXWHS004Establish and maintain a work health and safety system
Elective Unit(s)
SITHCCC001Use food preparation equipment *
SITHCCC005Prepare dishes using basic methods of cookery *
SITHCCC006Prepare appetisers and salads *
SITHCCC007Prepare stocks, sauces and soups *
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes *
SITHCCC012Prepare poultry dishes *
SITHCCC013Prepare seafood dishes *
SITHCCC014Prepare meat dishes *
SITHCCC018Prepare food to meet special dietary requirements *
SITHCCC019Produce cakes, pastries and breads *
SITHKOP005Coordinate cooking operations *
SITHPAT006Produce desserts *
SITXCOM005Manage conflict
SITXFIN002Interpret financial information
SITXFSA001Use hygienic practices for food safety
SITXFSA002Participate in safe food handling practices
SITXHRM002Roster staff


* Prerequisite unit is SITXFSA001 Use hygienic practices for food safety