SIT60322
Advanced Diploma of Hospitality Management
This qualification prepares highly skilled senior managers to lead hospitality operations with autonomy, combining broad industry expertise and specialized managerial skills, enabling multi-skilling and targeted specialization across sectors such as accommodation, cookery, food and beverage, and gaming, in compliance with Australian laws, standards, and industry codes, with no licensing requirements at the time of publication.
CRICOS Code: 113513B
Duration: 102 weeks (92 weeks study + 10 weeks breaks)
Qualification description
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.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Course Structure
| Unit code | Unit name | Core/elective |
|---|---|---|
| SITXMGT004 | Monitor work operations | Core |
| SITXFSA005 | Use hygienic practices for food safety | Elective |
| SITHCCC042 | Prepare food to meet special dietary requirements*^ | Elective |
| SITHCCC027 | Prepare dishes using basic methods of cookery* | Elective |
| SITHCCC036 | Prepare dishes using basic methods of cookery* | Elective |
| SITHCCC036 | Prepare meat dishes*^ | Elective |
| SITHCCC028 | Prepare appetisers and salads* | Elective |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes*^ | Elective |
| SITHCCC035 | Prepare poultry dishes*^ | Elective |
| SITHCCC037 | Prepare seafood dishes*^ | Elective |
| SITHCCC041 | Produce cakes, pastries and breads* | Elective |
| SITHCCC029 | Prepare stocks, sauces and soups* | Elective |
| SITHPAT016 | Produce desserts* | Elective |
| SITXCOM010 | Manage conflict | Core |
| SITHCCC043 | Work effectively as a cook*^+ | Elective |
| SITHKOP012 | Develop recipes for special dietary requirements*^>\ | Elective |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXHRM002 | Roster staff | Elective |
| SITXHRM009 | Lead and manage people | Core |
| SITXCCS016 | Develop and manage quality customer service practices | Core |
| SITXFIN010 | Prepare and monitor budgets | Core |
| SITXMGT005 | Establish and conduct business relationships | Core |
| SITXGLC002 | Identify and manage legal risks and comply with law | Core |
| BSBTWK501 | Lead diversity and inclusion | Elective |
| SITHCCC031 | Prepare vegetarian and vegan dishes*^ | Elective |
| SITXINV006 | Receive, store and maintain stock* | Elective |
| SITHCCC038 | Produce and serve food for buffet*^ | Elective |
| BSBFIN601 | Manage organisational finances | Elective |
| BSBOPS601 | Develop and implement business plans | Core |
| SITXFIN011 | Manage physical assets | Core |
| SITXHRM010 | Recruit, select and induct staff | Core |
| SITXHRM012 | Monitor staff performance | Core |
| SITXMPR014 | Develop and implement marketing strategies | Core |
| SITXWHS008 | Establish and maintain a work health and safety system | Core |
*Indicates the unit has a pre-requisite of SITXFSA005 Use hygienic practices for food safety
^Indicates the unit has a pre-requisite of SITHCCC027 Prepare dishes using basic methods of cookery
+Indicates the unit has a work placement component.
>Indicates the unit has a pre-requisite of SITHCCC042 Prepare food to meet special dietary requirements.
\Indicates the unit has a pre-requisite of SITHKOP010 Plan and cost recipes.
Packaging Rules
To attain the qualification SIT60322 Advanced Diploma of Hospitality Management, 33 units of competency must be completed.
| Total Number of Units | 33 |
|---|---|
| Number of Core Units | 14 |
| Number of Elective Units | 19 |
ABCI has selected the elective units that are most appropriate to meet industry requirements. The selection of electives has been made in consideration with the complexity of skills appropriate to the AQF level of this qualification.
Work placement requirements
This course contains units of competency that require the student to complete work placement.
SITHCCC043 Work effectively as a cook requires a student to complete 48 service periods in a commercial kitchen.
ABCI will provide work placement venues unless the student is able to provide their own venue. If the student provides their own venue, ABCI has the right to inspect and approve or deny the venue based on ABCI policies and procedures.
Education pathways
Students may enter this qualification with no prior experience or qualifications.
After satisfactory completion of this qualification, a student may progress to the following qualifications:
Torrens University Pathway
- Bachelor of Business – additional study of 2 years
- Bachelor of Business (Entrepreneurship) – additional study of 2 years
- Bachelor of Business (Event Management) – additional study of 2 years
- Bachelor of Business (Marketing) – additional study of 2 years
- Bachelor of Business (Sport Management) – additional study of 2 years
- Bachelor of Business (Hospitality Management) – additional study of 2 years
We Work Hard To Prepare Every Student For Their Professional Life
Units of Competency
Consistent with the qualification packaging rules, the units listed below will be delivered for this qualification. The code and title of each unit are provided as well as an indication of core, elective (Elec), prerequisite (Pre)/co-requisite (Co) and licensing requirements (Lic).