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QUALIFICATION CODE:
SIT60322
QUALIFICATION NAME:
Advanced Diploma of Hospitality Management
AVAILABLE OPTIONS TO COMPLETE THIS COURSE?
Classroom – Study | Online | RPL | Credit Transfer
Offered By:
RTO : 41138 | 4546 | 41204 | 3075 | 40747 | 45879 | 41380 | 22205 | 45774 | 31302 | 20829 | 45960 | 4112 | 41517 & Other
Why study the SIT60322 Advanced Diploma of Hospitality Management?
The SIT60322 Advanced Diploma of Hospitality Management
program prioritizes real-world and relevant contexts to ensure
students become highly skilled and industry-ready, meeting
established benchmarks. Completing the program provides
immediately applicable skills, fosters diverse thinking, and is
developed by industry specialists, endorsed by sector bodies.
Graduates can seamlessly integrate into organizations of varying
sizes within the industry. In today’s job market, experience alone is
insufficient; employers seek evidence of professional proficiency
through a current formal qualification.
Get your skills recognised
The Diploma of Hospitality Management targets skilled senior operators with a blend of hospitality and managerial expertise. Geared towards independent operators, this qualification enables individuals to oversee hospitality operations, make operational decisions, and manage teams. Career options include roles as small business managers or departmental managers in various hospitality settings such as coffee shops, pubs, clubs, catering companies, motels, hotels, and restaurants. The qualification allows for the development of a diverse skill set or specialization in areas like food and beverage, gaming, cookery, or accommodation services.
Outcomes
The Advanced Diploma of Hospitality Management is designed for highly skilled senior administrators with expertise in both hospitality and management. Operating independently, the certified individual is responsible for others and a range of operational decisions. This qualification offers diverse career paths, including roles as small business managers or departmental managers in establishments such as cafes, bars, clubs, catering companies, hotels, motels, and restaurants. It provides the opportunity to practice various skills or specialize in areas like food and beverage, gaming, cookery, or accommodation services.
What evidence you need ?
When applying for Recognition of Prior Learning (RPL), it is essential to provide a range of evidence to assist your assessor in making an informed decision about your qualification. The types of evidence you may be requested to provide can encompass documentation confirming qualifications obtained abroad.
● Apprenticeship papers.
● ID Resume Payslips/work contract/ABN if independently employed Letter of Employment Current business contracts Letters of reference.
● Transcripts or evaluations from related past capabilities.
● Recordings or photographs of your work.
● Booking sheets/appointmemt setting sheets
● Statements/solicitations and stock requests Temperature sheets
● Preparation sheets
● Cleaning plans Kitchen station task list OHS necessities Approaches and methodology Nourishment administration wellbeing structures
● Menus and plans etc asked or required by the RTO.
● Apprenticeship papers.
● ID Resume Payslips/work contract/ABN if independently employed Letter of Employment Current business contracts Letters of reference.
● Transcripts or evaluations from related past capabilities.
● Recordings or photographs of your work.
● Booking sheets/appointmemt setting sheets
● Statements/solicitations and stock requests Temperature sheets
● Preparation sheets
● Cleaning plans Kitchen station task list OHS necessities Approaches and methodology Nourishment administration wellbeing structures
● Menus and plans etc asked or required by the RTO.
What are the Potential Job Opportunities?
For a student, it is crucial to know the occupation he/she will eligible once finish a qualification successfully. If you complete this qualification, you will able to work with this role.
● Bistro Administrator
● Bar Administrator
● Club Administrator
● Executive Housekeeper
● Executive Maid
● Front Office Administrator
● Gaming Administrator
● Gourmet Expert de Food
● Gourmet Expert Patissier
● Inn Administrator
● Kitchen Administrator
● Feast or Capacity Director
● Restaurant Director
● Sous Gourmet Expert
● Unit Administrator Catering Operations
● Bistro Administrator
● Bar Administrator
● Club Administrator
● Executive Housekeeper
● Executive Maid
● Front Office Administrator
● Gaming Administrator
● Gourmet Expert de Food
● Gourmet Expert Patissier
● Inn Administrator
● Kitchen Administrator
● Feast or Capacity Director
● Restaurant Director
● Sous Gourmet Expert
● Unit Administrator Catering Operations
Packaging Rules
33 units must be completed:
● 14 core units
● 19 elective units, consisting of:
● 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.
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
Note: Units marked with * have one or more prerequisites. Refer to individual units for details.
● 14 core units
● 19 elective units, consisting of:
● 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.
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
Note: Units marked with * have one or more prerequisites. Refer to individual units for details.
Core units |
|
|---|
| BSBFIN601 | Manage organisational finances |
|---|---|
BSBOPS601 | Develop and implement business plans |
SITXCCS016 | Develop and manage quality customer service practices |
SITXFIN009 | Manage finances within a budget |
SITXFIN010 | Prepare and monitor budgets |
SITXFIN011 | Manage physical assets |
SITXGLC002 | Identify and manage legal risks and comply with law |
SITXHRM009 | Lead and manage people |
SITXHRM010 | Recruit, select and induct staff |
SITXHRM012 | Monitor staff performance |
SITXMGT004 | Monitor work operations |
SITXMGT005 | Establish and conduct business relationships |
SITXMPR014 | Develop and implement marketing strategies |
SITXWHS008 | Establish and maintain a work health and safety system |
Elective units |
|
|---|
Group A – Asian Cookery |
|
|---|
SITHIND005 |
Use hygienic practices for hospitality service |
SITXFSA005
|
Use hygienic practices for food safety
|
|---|---|
|
|
Group B – Commercial Cookery and Catering |
|
|---|
| Group B – Operations | |
|---|---|
| SITHCCC043* | Work effectively as a cook |
| SITHIND008 | Work effectively in hospitality service |
| SITHKOP013* | Plan cooking operations |
| Group C – Hospitality | |
| Accommodation Services – Front Office, Housekeeping and Portering | |
| CPPCLO3100 | Maintain cleaning storage areas |
| CPPCLO3101 | Clean carpeted floors |
| CPPCLO3102 | Clean hard floors |
| CPPCLO3103 | Clean and maintain amenities |
| CPPCLO3105 | Clean glass surfaces |
| CPPCLO3108 | Clean window coverings |
| CPPCLO3111 | Clean rooms, furniture and fittings |
| CPPCLO3112 | Clean walls, ceilings and fittings |
| SITHACS009 | Clean premises and equipment |
| SITHACS010 | Provide housekeeping services to guests |
| SITHACS011 | Prepare rooms for guests |
| SITHACS012 | Launder linen and guest clothes |
| SITHACS013 | Provide porter services |
| SITHACS014 | Provide valet services |
| SITHACS015 | Conduct night audit |
| SITHACS016 | Provide accommodation reception services |
| SITTTVL001 | Access and interpret product information |
| SITTTVL004 | Sell tourism products and services |
| SITXCCS017 | Use a computerised booking system |
| SITXCCS019 | Prepare quotations |
| Asian Cookery | |
| SITHASC020* | Prepare dishes using basic methods of Asian cookery |
| SITHASC021* | Prepare Asian appetisers and snacks |
| SITHASC022* | Prepare Asian stocks and soups |
| SITHASC023* | Prepare Asian sauces, dips and accompaniments |
| SITHASC024* | Prepare Asian salads |
| SITHASC025* | Prepare Asian rice and noodles |
| SITHASC026* | Prepare curry pastes and powders |
| SITHASC027* | Prepare Asian cooked dishes |
| SITHASC028* | Prepare Asian desserts |
| SITHASC029* | Prepare Japanese cooked dishes |
| SITHASC030* | Prepare sashimi |
| SITHASC031* | Prepare sushi |
| SITHASC032* | Produce Japanese desserts |
| SITHASC033* | Prepare dim sum |
| SITHASC034* | Prepare Chinese roast meat and poultry dishes |
| SITHASC035* | Prepare tandoori dishes |
| SITHASC036* | Prepare Indian breads |
| SITHASC037* | Prepare Indian sweetmeats |
| SITHASC038* | Prepare Indian pickles and chutneys |
| Client and Customer Service | |
| SITXCCS010 | Provide visitor information |
| SITXCCS012 | Provide lost and found services |
| SITXCCS013 | Provide club reception services |
| Commercial Cookery and Catering | |
| SITHCCC023* | Use food preparation equipment |
| SITHCCC025* | Prepare and present sandwiches |
| SITHCCC026* | Package prepared foodstuffs |
| SITHCCC027* | Prepare dishes using basic methods of cookery |
| SITHCCC028* | Prepare appetisers and salads |
| SITHCCC029* | Prepare stocks, sauces and soups |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031* | Prepare vegetarian and vegan dishes |
| SITHCCC032* | Produce cook-chill and cook-freeze foods |
| SITHCCC033* | Re-thermalise chilled and frozen foods |
| SITHCCC035* | Prepare poultry dishes |
| SITHCCC036* | Prepare meat dishes |
| SITHCCC037* | Prepare seafood dishes |
| SITHCCC038* | Produce and serve food for buffets |
| SITHCCC039* | Produce pates and terrines |
| SITHCCC040* | Prepare and serve cheese |
| SITHCCC041* | Produce cakes, pastries and breads |
| SITHCCC042* | Prepare food to meet special dietary requirements |
| SITHCCC043* | Work effectively as a cook |
| SITHCCC044* | Prepare specialised food items |
| E-Business | |
| SIRXOSM002 | Maintain ethical and professional standards when using social media and online platforms |
| SIRXOSM004 | Analyse performance of social media and online business tools |
| SIRXOSM006* | Develop and manage social media and online strategies |
| SIRXOSM007 | Manage risk to organisational reputation in an online setting |
| SIRXSTR001 | Develop an ecommerce strategy |
| Events | |
| SITEEVT023 | Plan in-house events |
| SITEEVT026 | Manage event production components |
| SITEEVT028 | Manage on-site event operations |
| SITEEVT029 | Research event industry trends and practice |
| SITEEVT031 | Determine event feasibility |
| Food and Beverage | |
| SITHFAB021 | Provide responsible service of alcohol |
| SITHFAB023* | Operate a bar |
| SITHFAB024* | Prepare and serve non-alcoholic beverages |
| SITHFAB025* | Prepare and serve espresso coffee |
| SITHFAB026* | Provide room service |
| SITHFAB027* | Serve food and beverage |
| SITHFAB028 | Operate and monitor cellar systems |
| SITHFAB029* | Conduct a product tasting for alcoholic beverages |
| SITHFAB030* | Prepare and serve cocktails |
| SITHFAB031* | Provide advice on beers, spirits and liqueurs |
| SITHFAB032* | Provide advice on Australian wines |
| SITHFAB033* | Provide advice on imported wines |
| SITHFAB034* | Provide table service of food and beverage |
| SITHFAB035* | Provide silver service |
| SITHFAB036 | Provide advice on food |
| SITHFAB037* | Provide advice on food and beverage matching |
| SITHFAB038 | Plan and monitor espresso coffee service |
| SITHFAB039* | Manage the sale or service of wine |
| Food Safety | |
| SITXFSA006 | Participate in safe food handling practices |
| SITXFSA007* | Transport and store food |
| SITXFSA008* | Develop and implement a food safety program |
| Gaming | |
| SITHGAM022 | Provide responsible gambling services |
| SITHGAM023* | Attend gaming machines |
| SITHGAM024* | Operate a TAB outlet |
| SITHGAM025* | Conduct Keno games |
| SITHGAM026* | Analyse and report on gaming machine data |
| SITHGAM027* | Deal Baccarat games |
| SITHGAM028* | Conduct Big Wheel games |
| SITHGAM029* | Deal Blackjack games |
| SITHGAM030* | Deal Poker games |
| SITHGAM031* | Deal Pontoon games |
| SITHGAM032* | Conduct Rapid Roulette games |
| SITHGAM033* | Conduct Roulette games |
| SITHGAM034* | Attend casino gaming machines |
| SITHGAM035* | Deal Caribbean Stud games |
| SITHGAM036* | Deal Casino War games |
| SITHGAM037* | Deal Mississippi Stud games |
| SITHGAM038* | Conduct Rapid Baccarat games |
| SITHGAM039* | Conduct Rapid Big Wheel games |
| SITHGAM040* | Deal Three Card Poker games |
| Inventory | |
| SITXINV006* | Receive, store and maintain stock |
| SITXINV007 | Purchase goods |
| SITXINV008 | Control stock |
| SITXINV009 | Establish stock purchasing and control systems |
| Kitchen Operations | |
| SITHKOP011* | Plan and implement service of buffets |
| SITHKOP012* | Develop recipes for special dietary requirements |
| SITHKOP014 | Plan catering for events or functions |
| SITHKOP015* | Design and cost menus |
| SITHKOP016 | Select catering systems |
| Patisserie | |
| SITHPAT011* | Produce cakes |
| SITHPAT012* | Produce specialised cakes |
| SITHPAT013* | Produce pastries |
| SITHPAT014* | Produce yeast-based bakery products |
| SITHPAT015* | Produce petits fours |
| SITHPAT016* | Produce desserts |
| SITHPAT017* | Prepare and model marzipan |
| SITHPAT018* | Produce chocolate confectionery |
| SITHPAT019* | Model sugar-based decorations |
| SITHPAT020* | Design and produce sweet showpieces |
| Working in Industry | |
| SITHIND006 | Source and use information on the hospitality industry |
| SITHIND008 | Work effectively in hospitality service |
| Group D – General electives | |
| Administration | |
| BSBINS401 | Analyse and present research information |
| BSBTWK503 | Manage meetings |
| Communication and Teamwork | |
| BSBCMM411 | Make presentations |
| BSBTWK501 | Lead diversity and inclusion |
| SITXCOM009 | Address protocol requirements |
| SITXCOM010 | Manage conflict |
| Computer Operations and ICT Management | |
| BSBTEC301 | Design and produce business documents |
| BSBTEC302 | Design and produce spreadsheets |
| BSBTEC303 | Create electronic presentations |
| BSBTEC402 | Design and produce complex spreadsheets |
| Crisis Management | |
| SITXCRI003 | Respond to a customer in crisis |
| SITXCRI004 | Manage a business continuity crisis |
| Environmental Sustainability | |
| BSBSUS511 | Develop workplace policies and procedures for sustainability |
| MSS405088 | Plan, implement and monitor energy management |
| Finance | |
| BSBFIN401 | Report on financial activity |
| BSBHRM416 | Process payroll |
| BSBHRM526 | Manage payroll |
| SITXFIN008 | Interpret financial information |
| SITXFIN012 | Manage revenue |
| First Aid | |
| HLTAID011 | Provide First Aid |
| Franchising | |
| BSBESB406 | Establish operational strategies and procedures for new business ventures |
| Human Resource Management | |
| BSBHRM612 | Contribute to the development of employee and industrial relations strategies |
| SITXHRM008 | Roster staff |
| SITXHRM011 | Manage volunteers |
| Management and Leadership | |
| BSBOPS502 | Manage business operational plans |
| BSBOPS504 | Manage business risk |
| Marketing and Public Relations | |
| BSBMKG431 | Assess marketing opportunities |
| SITXMPR009 | Coordinate production of brochures and marketing materials |
| SITXMPR010 | Create a promotional display or stand |
| SITXMPR011 | Plan and implement sales activities |
| SITXMPR012 | Coordinate marketing activities |
| SITXMPR013 | Participate in cooperative online marketing initiatives |
| SITXMPR015 | Obtain and manage sponsorship |
| Planning and Product Development | |
| SITTPPD016 | Research and analyse tourism data |
| SITTPPD017 | Develop tourism products |
| SITTPPD018 | Develop environmentally sustainable tourism operations |
| SITTPPD019 | Develop culturally appropriate tourism operations |
| Security | |
| CPPSEC2109 | Monitor and control access and exit of persons and vehicles from premises |
| CPPSEC2110 | Monitor and control individual and crowd behaviour to maintain security |
| CPPSEC3122 | Plan provision of close protection services |
| Work Health and Safety | |
| SITXWHS006 | Identify hazards, assess and control safety risks |
