Advanced Diploma of Hospitality Management [SIT60316]

Advanced Diploma of Hospitality Management (CRICOS Course Code: 104538A)

This qualification reflects the role of highly skilled senior managers who use abroad 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 specialisation in accommodation services, cookery, food and beverage and gaming.

Possible Job outcomes include:

  • Area manager or operations manager
  • Café owner or manager
  • Club secretary or manager
  • Executive chef
  • Executive housekeeper
  • Executive sous chef
  • Food and beverage manager
  • Head chef
  • Motel owner or manager
  • Rooms division manager

After achieving the SIT60316 Advanced Diploma of Hospitality Management, students may undertake further study to attain a qualification at a similar AQF level or higher.

Entry Requirements

There are no entry requirements for this qualification. However, substantial work experience would be highly regarded. It is recommended that individuals should be 18 years or older; and have completed Year 10 or its equivalent with suitable English language skills. International Students are also required to have an English ability at the IELTS 5.0 or equivalent.

Course Duration

This program is delivered over 130 weeks’ including term breaks of full time study. Our program uses a combination of classroom face to face learning, practical hands on classes in our training facility, and online resources and activities to enhance the learning experience. A total of 15 hours a week is undertaken in the classroom with additional 5 hours completed online each week. As part of this qualification you are required to complete work base activities that allow you to develop your skills in the hospitality industry.

  • Calendar Year: One Hundred and Thirty (130) weeks in total
  • Academic Year: One Hundred (100) weeks
  • Term breaks: Thirty (30) weeks
  • Total: 130 week

Modes of study

Modes of study used at SIBN College include:

  • Tutorial group discussions
  • Lectures
  • Group work and activities
  • Audio or visual presentations
  • Computer based learning
  • Self-directed learning through research
  • Case Studies and or Problem-solving exercises

Assessment Methods

This course includes a variety of assessment methods including:

  • Practical demonstration / Observation
  • Questioning
  • Interview
  • Case study/Scenario Problem solving
  • Role play
  • Assignment
  • Written test/Knowledge Test
  • Report
  • Assignments
  • Portfolio
  • Short Q&A
  • Project
  • Work Placement
  • Presentations

Work Placement

In order to successfully complete the course and to be awarded with the Qualification students must complete a period of work placement to demonstrate their ability to perform to the required standard in the workplace.

Work Placement for this course will be up to 500 hours.


Core Unit

BSBDIV501 Manage diversity in the workplace
BSBFIM601 Manage Finances
BSBMGT517 Manage operational plan
SITXMGT001 Monitor work operations
BSBMGT617 Develop and implement a business plan
SITXCCS008 Develop and manage quality customer service practices
SITXFIN003 Manage finances within a budget
SITXFIN004 Prepare and monitor budgets
SITXFIN005 Manage physical assets
SITXGLC001 Research and comply with regulatory requirements
SITXHRM003 Lead and manage people
SITXHRM004 Recruit and select staff
SITXHRM006 Monitor work operations
SITXMGT002 Establish and conduct business relationships
SITXMPR007 Develop and implement marketing strategies
SITXWHS004 Establish and maintain a work health and safety system

Elective Units

SITHIND001 Use hygienic practices for hospitality service
SITHIND004 * Work effectively in hospitality service
SITHIND002 Source and use information on the hospitality industry
SITTIND001 Source and use information on the tourism and travel industry
SITEEVT001 Source and use information on the event industry
SITXSFA001 Use hygienic practices for food safety
BSBADM502 Manage meetings
BSBCMM401 Make a presentation
SITXWHS004 Establish and maintain a work health and safety system
SITXWHS002 Identify hazards, assess and control safety risks
SITXCCS003 Interact with others
SITHFAB002 Provide responsible service of alcohol
SITHFAB005 Prepare and serve espresso coffee

Serve food and beverage

SITXHRM002 Roster staff
SITXCOM005 Mange conflict
SITHIND003 * Use hospitality skills effectively

*Denotes this unit is completed in the workplace as part of the course.

NB. Please note that all units are correct at time of publication and may change to reflect Industry needs.



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