Advanced Diploma of Hospitality Management

Qualification description

​ The Advanced Diploma of Hospitality Management is designed for professionals aiming for senior management roles in the hospitality industry. This course focuses on strategic business management, financial planning, and high-level operational skills. Graduates will have the expertise to lead large teams, manage hospitality enterprises, and drive business success in dynamic global markets.

Delivery Mode 

Face to face classroom, simulated workplace and real workplace delivery and assessment.

DELIVERY LOCATION

51 Brady Street, South Melbourne and 14/65 Mark Street, North Melbourne

ENTRY REQUIREMENTS

While there are no entry requirements defined in the training package, the RTO requires the following criteria to be met:

Applicants must be minimum 18 years of age at the time of commencement

Computer skills and your own personal computer to complete the assessments electronically

Proficiency in English (Minimum 6 in IELTS or equivalent, Completed Australian Qualification Certificate IV or higher or successfully completed the college Language, Literacy and Numeracy assessment)

Students must hold a current Australian visa with study rights prior to commencing the course, or a valid Bridging Visa while awaiting student visa approval.

Pathways for Students 

Students are provided with advice on employment and training options throughout the delivery of the program (but no guarantees are implied or given).

Pathways into the qualification

Individuals may enter SIT60322 – Advanced Diploma of Hospitality Management with limited or no vocational experience and without a lower level qualification. Even though, it is strongly recommended that individuals undertake lower level qualifications such as Diploma or Certificate IV and/or gain industry experience prior to entering.

Pathways from the qualification

Graduates may progress to university-level qualifications in hospitality, business, or tourism management.

Employment pathways from the Qualification

This qualification prepares students for senior management and executive roles in hospitality establishments such as hotels, resorts, fine-dining restaurants, and corporate hospitality. Possible job titles include:

• General Manager (Hospitality)
• Executive Chef
• Hotel Manager
• Food and Beverage Manager

COURSE DURATION

This course will be delivered over 78 weeks, comprising of scheduled classes, practical placement and breaks.

Packaging rules

33 units must be completed:

This qualification has 14 core units.

Core Units
1	BSBFIN601	Manage organizational finances
2	BSBOPS601	Develop and implement business plans
3	SITXCCS016	Develop and manage quality customer service practices
4	SITXFIN009	Manage finances within a budget
5	SITXFIN010	Prepare and monitor budgets
6	SITXFIN011	Manage physical assets
7	SITXGLC002	Identify and manage legal risks and comply with law
8	SITXHRM009	Lead and manage people
9	SITXHRM010	Recruit, select and induct staff
10	SITXHRM012	Monitor staff performance
11	SITXMGT004	Monitor work operations
12	SITXMGT005	Establish and conduct business relationships
13	SITXMPR014	Develop and implement marketing strategies
14	SITXWHS008	Establish and maintain a work health and safety system
19 elective units
17	SITXFSA005	Use hygienic practices for food safety
18	SITHKOP013	Plan cooking operations
19	SITHCCC023	Use food preparation equipment
20	SITHCCC027	Prepare dishes using basic methods of cookery
21	SITHCCC028	Prepare appetisers and salads
22	SITHCCC029	Prepare stocks, sauces and soups
23	SITHCCC030	Prepare vegetable, fruit, eggs and farinaceous dishes
24	SITHCCC031	Prepare vegetarian and vegan dishes
25	SITHCCC035	Prepare poultry dishes
25	SITHCCC037	Prepare seafood dishes
25	SITHCCC041	Produce cakes, pastries and breads
25	SITHCCC042	Prepare food to meet special dietary requirements
25	SITXFSA006	Participate in safe food handling practices
25	SITXINV006	Receive, store and maintain stock
25	SITHPAT016	Produce desserts
25	SITXWHS006	Identify hazards, assess and control safety risks
25	SITHCCC026	Package prepared foodstuffs
25	SITXFSA008	Develop and implement a food safety program

Units marked with * have one or more prerequisites