The SIT60322 – Advanced Diploma of Hospitality Management reflects the role of individuals with a comprehensive understanding of hospitality industry operations, complemented by a broad range of managerial and leadership skills essential for coordinating and overseeing hospitality services.
Graduates of this qualification demonstrate a high level of autonomy and accountability, often taking responsibility for the performance of others while contributing to strategic and operational business decisions.
This qualification provides a clear pathway to employment in a variety of hospitality industry sectors, preparing individuals for roles such as departmental or operational managers or as small business operators within diverse hospitality environments.
There is no direct link between this qualification and licensing, legislative, and/or regulatory requirements.
This course typically takes 2 years to complete. However,
The credit transfer from the previous SIT50422 Diploma of Hospitality Management reduces the overall duration of the program, allowing the student to complete the remaining requirements in 6 months instead of the full 2 years.
The course duration is:
This course is delivered over 26 weeks.
26 Weeks of Course duration consisting of:
N. B:(1 terms of 10 weeks)
| Tuition Fees: | AUD 6,000 |
| Course Material Fees: | AUD 500 |
| Application Fee (non-refundable): | AUD 250 |
| Note: The Course Material Fees cover the equipment and resources used in the delivery of this course. | |
IELTS 6.0 (minimum 5.5 in each band) or equivalent (TOEFL 46, PTE 42, Upper Intermediate/EAP).
Year 12 or equivalent.
Complete a Language, Literacy, Numeracy & Digital (LLND) Assessment via LLN Robot.
This course is delivered through interactive lectures, presentations, videos, industry visits, learner guides, demonstrations, case studies, project work, and group activities.
City College provides Recognition of Prior Learning (RPL) and Credit Transfer (CT) opportunities to all students. These processes allow students to gain recognition for existing skills, knowledge, and prior learning in the units offered. RPL assesses competencies gained outside the formal education system, while Credit Transfer grants credits for equivalent nationally recognised units previously completed. Students with relevant work or life experience are encouraged to apply prior to or during their studies.
via LLN Robot.
Course Detail
Delivery Methods
This course is delivered through interactive lectures, presentations, videos, industry visits, learner guides, demonstrations, case studies, project work, and group activities. Assessments may include written and verbal tasks, role plays, simulations, presentations, case studies, demonstrations, and student portfolios. Training is conducted face-to-face on campus, including simulated environments equipped with industry-standard resources. Students are required to complete both supervised and unsupervised study as part of their course.
Career Opportunity
Departmental Manager
Operational Manager
Small Business Operator
RPL and Credit Transfer
City College provides Recognition of Prior Learning (RPL) and Credit Transfer (CT) opportunities to all students. These processes allow students to gain recognition for existing skills, knowledge, and prior learning in the units offered. RPL assesses competencies gained outside the formal education system, while Credit Transfer grants credits for equivalent nationally recognised units previously completed. Students with relevant work or life experience are encouraged to apply prior to or during their studies.
Assessment
City College provides a range of assessment resources to support students and trainers throughout the assessment process. For students, resources include assessment tasks with completion guidance, submission instructions, and supporting materials such as templates, checklists, case studies, and project portfolios, along with a Student User Guide detailing preparation, submission, and appeal procedures. These resources ensure assessments are clear, consistent, and aligned with course requirements while supporting effective teaching and learning.
Students will have access to a variety of learning resources, including recipes, cookbooks, reference materials, and electronic resources. Unit session plans will identify and provide all required materials, ensuring students have the necessary resources to complete their learning and assessments.
To attain the SIT60322 Advance Diploma of Hospitality Management, 33 units must be achieved:
14 core units; and
19 elective units
1 unit from Group A
1 unit from Group B
11 units from Group C
6 units from Group C, Group D, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
Elective units reflect the intended course outcomes and the supported job roles. When available, other elective units may be chosen within the packaging rules.
| Unit Code | Unit Title | Type |
|---|---|---|
| SITXMGT004 | Monitor work operations | Core |
| SITXFIN009 | Manage finance within a budget | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXCCS016 | Develop and manage quality customer service practices | Core |
| SITXGLC002 | Identify and manage legal risks and comply with law | Core |
| SITXMGT005 | Establish and conduct business relationships | Core |
| SITXFIN010 | Prepare and monitor budgets | Core |
| SITXHRM010 | Recruit, select and induct staff | Core |
| BSBFIN601 | Manage organisational finances | Core |
| BSBFIN011 | Manage physical assets | Core |
| BSBOPS601 | Develop and implement business plans | Core |
| SITXMPR014 | Develop and implement marketing strategies | Core |
| SITXWHS008 | Establish and maintain a work health and safety system | Core |
| SITXHRM012 | Monitor staff performance | Core |
| SITXFSA005 | Use hygienic practices for food safety | Elective |
| SITHKOP013 | Plan cooking operations | Elective |
| SITHCCC023 | Use food preparation equipment | Elective |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Elective |
| SITHCCC029 | Prepare stocks, sauces and soups | Elective |
| SITHCCC030 | Prepare vegetable, fruit, egg and farinaceous dishes | Elective |
| SITHCCC031 | Prepare vegetarian and vegan dishes | Elective |
| SITHCCC035 | Prepare poultry dishes | Elective |
| SITHCCC036 | Prepare meat dishes | Elective |
| SITHCCC037 | Prepare seafood dishes | Elective |
| SITHCCC041 | Produce cakes, pastries and breads | Elective |
| SITHCCC042 | Prepare food to meet special dietary requirements | Elective |
| SITHCCC044 | Prepare specialised food items | Elective |
| SITHKOP010 | Plan and cost recipes | Elective |
| SITHPAT016 | Produce desserts | Elective |
| SITHKOP015 | Design and cost menus | Elective |
| SITXCOM010 | Manage conflict | Elective |
| SITXCCS015 | Enhance customer service experience | Elective |
| SITXHRM008 | Roster staff | Elective |
Students who complete this qualification may choose to further their education by pursuing a higher education qualification in management.