SIT60322 Advanced Diploma of Hospitality Management
This advanced diploma equips senior hospitality professionals with the skills and knowledge to manage and coordinate hospitality operations. Covering areas such as accommodation, food and beverage, cookery, and gaming, it prepares graduates for leadership roles across the hospitality industry.
Overview
The program emphasizes strategic decision-making, multi-skilling, and compliance with Australian standards and industry practices.
Throughout the program, students will develop their skills in line with Commonwealth and State/Territory legislation, Australian standards, and industry codes of practice, ensuring they meet professional and legal requirements.
This qualification is ideal for those aspiring to take on senior leadership roles within the hospitality industry while honing their ability to operate autonomously and strategically.
Course Outcome
Upon successful completion, students will be awarded the SIT60322 Advanced Diploma of Hospitality Management.
This qualification opens pathways to managerial roles across various hospitality sectors, including restaurants, hotels, motels, catering services, clubs, pubs, cafés, and coffee shops. It supports multi-skilling and specialization in areas such as accommodation services, cookery, food and beverage, and gaming.
SIT60322
Entry Requirement
Austech Business Institute has the following entry requirements:
International students must:
• Be at least 18 years of age and have completed Year 12 or equivalent.
• May have completed the SIT40516 Certificate IV in Commercial Cookery or SIT40521 Certificate IV in Kitchen Management and SIT50416/50422 Diploma of Hospitality Management.
• Participate in a course entry interview to determine suitability for the course and student needs.
• Have an IELTS score of 6.0 or equivalent (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
• completed at least 6 months of a Certificate IV level course in an Australian RTO; or
• successful completion of an English Placement Test; or
• successful completion of ELICOS studies upper intermediate level or above.
• In the 2 years before applying for the student visa you completed the Senior Secondary Certificate of Education in Australia in English while you held a student visa.
• In the 2 years before applying for the student visa you completed a substantial component of a course that would qualify you under the
Australian Qualifications Framework at the Certificate IV or higher level, while you held a student visa.
*Note that 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 6.0.
Assessment Method
Assessments may include combination of written tests, group discussions and oral communication presentations, case study, written reports, research and reports (web based as well field based), final projects/assignment, and final written exams.
It is recommended that students consider assessments preparation an outside of classroom activity.
Delivery arrangements
This program is delivered in the classroom and practical training kitchen
Prior to commencement, students will provided with class timetable. Students are encouraged to attend orientation session where staff will outline the learning and assessment processes, support services and other relevant information. This forms part of the general orientation that Austech Business Institute provides as part of student onboarding process.
Who should apply for this course and why?
This course is suitable for individuals:
- Having passion for hospitality industry
- Seeking career in kitchen management
- Seeking to enter hospitality sector
- Seeking a pathway to higher-level qualifications
Credit Transfer
Students with an Australian VET qualification will be granted a Direct Credit Transfer provided their qualification and units of competency match exactly with the units delivered. Credit Transfer process is subject to approval and managed by our internal team.
Pathways
Students who complete this course may wish to continue their education at a Higher Education level leading to relevant Business and Hospitality Management Bachelor’s degree courses.
Possible job roles relevant to this qualification may include:
• banquet or function manager
• bar manager
• chef de cuisine
• chef patissier
• club manager
• executive housekeeper
• front office manager
• gaming manager
• kitchen manager
• motel manager
• café manager
• restaurant manager
Units of Competency
To be awarded the SIT60322 Advanced Diploma of Hospitality Management, participants must complete a total of 33 units of competency consisting of 14 core and 19 are elective units.
Code | Title | Core/Elective |
|---|---|---|
SITXWHS006 | Identify hazards, assess and control safety risks | Core |
SITXHRM008 | Roster staff | Core |
SITXHRM009 | Lead and manage people | Core |
SITXCCS016 | Develop and manage quality customer service practices | Core |
SITXCOM010 | Manage conflict | Core |
BSBCMM411 | Make presentations | Elective |
SITXMGT004 | Monitor work operations | Core |
SITXMGT005 | Establish and conduct business relationships | Core |
SITXFIN009 | Manage finances within a budget | Core |
SITXFIN010 | Prepare and monitor budgets | Core |
SITXGLC002 | Identify and manage legal risks and comply with law | Core |
SITXHRM010 | Recruit, select and induct staff | Core |
SITXHRM012 | Monitor staff performance | Core |
SITXMPR014 | Develop and implement marketing strategies | Core |
BSBOPS502 | Manage business operational plans | Elective |
SITXFIN011 | Manage physical assets | Core |
SITXWHS008 | Establish and maintain a work health and safety system | Core |
BSBOPS601 | Develop and implement business plans | Core |
BSBFIN601 | Manage organisational finances | Core |
SITXCCS010 | Provide visitor information | Elective |
SITXCCS012 | Provide lost and found services | Elective |
SITXINV008 | Control stock | Core |
SITXFSA005 | Use hygienic practices for food safety | Elective |
SITXFSA006 | Participate in safe food handling practices | Elective |
SITXINV006* | Receive, store and maintain stock | Elective |
SITXFSA008* | Develop and implement a food safety program | Elective |
SITHCCC023* | Use food preparation equipment | Elective |
SITHCCC027* | Prepare dishes using basic methods of cookery | Elective |
SITHCCC028* | Prepare appetisers and salads | Elective |
SITHCCC029* | Prepare stocks, sauces and soups | Elective |
SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | Elective |
SITHKOP013* | Plan cooking operations | Elective |
SITHCCC043* | Work effectively as a cook | Elective |
*Pre-requisite unit code/s SITXFSA005 and/or SITHCCC027
Other course
Diploma of Leadership and Management
Designed for individuals seeking career in leadership and management. At a high level, post completion, Individuals will learn effective management and decision making skills by utilising newly learnt skills such as sound judgement, active listening, problem solving skills as well as effective time management skills. This skill set is transferable across a variety of industry sectors.
Cert. IV in Kitchen Management
This qualification is suitable for individuals pursuing career as chefs and cooks with a supervisory or leading role in the kitchen. They operate independently or with limited guidance from others and use discretion and their decision power to solve non-routine problems.
Graduate Diploma of Management (Learning)
This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and in depth industry knowledge to co-ordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.
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