SIT60322
Advanced Diploma of
Hospitality Management
SIT60322 Advanced Diploma of Hospitality Management
Advance to senior leadership roles in hospitality with this strategic qualification. Perfect for experienced professionals aiming to lead entire operations or manage their own venues.
Duration in weeks:
104 weeks 8 terms (80 study weeks + 24 weeks term break)
CRICOS Course Code:
117593J
Intake Dates:
Multiple intakes available in a year.
Delivery Mode:
Face to Face
Course Overview
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 multi-skilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
Age Requirements
Student must be at least 18 years of age and have completed 12 or equivalent
English Proficiency
Student must have an IELTS score of 6.0 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
- Educated for 5 years in an English-speaking country; or
- Successful completion of an English Placement Test.
Other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5.
Career Prospects
Graduates can pursue senior roles such as Hotel Manager, Operations Manager, or Hospitality Executive. It also prepares students for higher education or running their own hospitality business.
Course Credit
Students may apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer or recognition of prior learning). The granting of course credit may affect course fees as well as the duration of the course.
Core
| Unit Code | Unit Name |
|---|---|
| BSBFIN601 | Manage organisational finances |
| BSBOPS601 | Develop and implement business plans |
| SITXCCS016 | Develop and manage quality customer service practices |
| SITXFIN009 | Manage finances within a budget |
| SITXFIN010 | Prepare and monitor budgets |
| SITXFIN011 | Manage physical assets |
| SITXGLC002 | Identify and manage legal risks and comply with law |
| SITXHRM009 | Lead and manage people |
| SITXHRM010 | Recruit, select and induct staff |
| SITXHRM012 | Monitor staff performance |
| SITXMGT004 | Monitor work operations |
| SITXMGT005 | Establish and conduct business relationships |
| SITXMPR014 | Develop and implement marketing strategies |
| SITXWHS008 | Establish and maintain a work health and safety system |
Elective
| Unit Code | Unit Name |
|---|---|
| SITXFSA005 | Use hygienic practices for food safety |
| SITHKOP013 | Plan cooking operations |
| SITHCCC023* | Use food preparation equipment |
| SITHCCC026* | Package prepared foodstuffs |
| SITHCCC027* | Prepare dishes using basic methods of cookery |
| SITHCCC028* | Prepare appetisers and salads |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031* | Prepare vegetarian and vegan dishes |
| SITHCCC040* | Prepare and serve cheese |
| BSBTWK503 | Manage meetings |
| BSBCMM411 | Make presentations |
| SITXCOM010 | Manage conflict |
| BSBTEC301 | Design and produce business documents |
| BSBTEC302 | Design and produce spreadsheets |
| BSBTEC303 | Create electronic presentations |
| SITXHRM008 | Roster staff |
| BSBSUS511 | Develop workplace policies and procedures for sustainability |
| BSBOPS504 | Manage business risk |
| SITXWHS006 | Identify hazards, assess and control safety risks |