SIT60316 Advanced Diploma of Hospitality Management
 /  SIT60316 Advanced Diploma of Hospitality Management
SIT60316 Advanced Diploma of Hospitality Management

Course Description:

This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

To gain the SIT60316 – Advanced Diploma of Hospitality Management a successful assessment outcome for the following 33 units must be achieved

CRICOS Code 093723F
National Code: SIT60316
Units: 33 units (15 core, and 17 electives)
Location: 10 Blissington Street, Springvale Vic 3171
Delivery Mode: Face to face; classroom. Assessment methods will be gathered by way of written tests and practical observation.
Duration: This program will be delivered over a period of 102 Weeks, Theory & Practical Face to Face Delivery – 1600 Hours = 20 hours per week x 80 weeks, with 19 weeks of breaks. Work Based Training – 192 hours – This will be ran in conjunction with face to face delivery.
Assessment: Methods for assessment include written Q&A, observations or projects
Prior experience: RPL & Credit Transfer is available
Career Opportunities: Career Opportunities relevant to this qualification may include roles in
• area manager or operations manager
• café owner or manager
• executive chef
• executive sous chef
• head chef


There are no pre-requisites for this course.

Entry Requirements:

You are required to undertake a pre-training review process to determine if you are suitable for this course.

Recognition of Prior Learning and Credit Transfer:

Recognition of Prior Learning (RPL) and Credit Transfer (CT) is the learner’s opportunity to have their prior skills and/ or competencies recognised. These skills and competencies may relate to units you will undertake as part of this course, and as a result, can exempt you from studying – Please talk to our Administration Staff for further assistance.

Course Requirement
SIT-Tourism,Travel and Hospitality Training Package (Release 1.0-1.1)
A successful completion of 33 units (15 core, and 17 electives) is required to achieve this qualification.

Code Description
SITXHRM004 Recruit, select and induct staff
SITXHRM003 Lead and Manage People
BSBDIV501 Manage diversity in workplace
SITXMGT001 Monitor work operations
SITXWHS004 Establish and maintain a work health and safety systems
SITXFIN003 Manage finances within a budget
BSBMGT517 Manage operational plan
SITXCCS008 Develop and manage quality customer service practices
SITXFIN004 Prepare and monitor budgets
SITXGLC001 Research and comply with regulatory requirements
SITXMGT002 Establish and conduct business relationships
BSBFIM601 Manage finances
BSBMGT617 Develop and implement a business plan
SITXFIN005 Manage physical assets
SITXHRM006 Monitor staff performance
SITXMPR007 Develop and implement marketing strategies
SITXFSA001 Use hygienic practices for food safety
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Produce Cakes, pastries and breads
SITHCCC020 Work effectively as a cook
SITHKOP004 Develop menus for special dietary requirements
SITHPAT006 Produce Desserts
SITXCCS007 Enhance customer service experiences
SITXFIN002 Interpret financial information
SITXFSA002 Participate in safe food handling practices
BSBCMM201 Communicate in the workplace

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