SIT60322 Advanced Diploma of Hospitality Management
Start your rewarding career in hospitality management.
Gain practical skills and real-world experience to make a difference.
Program Information
Program Level
Advanced Diploma
CRICOS Code
111715H
Duration
104 Weeks
Delivered Location
Sydney Campus Only
Tuition Fee
$ 1,20,000/Year
Language
English
CRICOS Code
111715H
Course Code
SIT60322
Application Dates
Summer: Aug – Jul
Autumn: Nov – Dec
Program 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.
Course Detail
Qualification Code & Name
SIT60322 – Advanced Diploma of Hospitality Management
Qualification Duration
104 Weeks (8 Terms of 10 Weeks)
| Term | Unit Code | Unit Name | Core / Elective |
|---|---|---|---|
| Term 1 | SITXHRM009 | Lead and manage people | Core |
| SITXCOM010 | Manage conflict | Elective | |
| SITXFIN010 | Prepare and monitor budgets | Core | |
| SITXFIN009 | Manage finances within a budget | Core | |
| SITXHRM008 | Roster staff | Core | |
| Term Break (3 Weeks) | |||
| Term 2 | SITXFSA005 | Use hygienic practices for food safety | Elective |
| SITHCCC027* | Prepare dishes using basic methods of cookery | Elective | |
| SITHCCC023* | Use food preparation equipment | Elective | |
| SITXFSA006 | Participate in safe food handling practices | Elective | |
| SITHCCC028* | Prepare appetisers and salads | Elective | |
| SITHKOP010 | Plan and cost recipes | Elective | |
| SITHCCC042* | Prepare food to meet special dietary requirements | Elective | |
| Term Break (3 Weeks) | |||
| Term 3 | SITHCCC030* | Prepare vegetable, fruit, eggs, and farinaceous dishes | Elective |
| SITHCCC029* | Prepare stocks, sauces, and soups | Elective | |
| SITHCCC037* | Prepare seafood dishes | Elective | |
| SITHCCC036* | Prepare meat dishes | Elective | |
| SITHCCC035* | Prepare poultry dishes | Elective | |
| Term Break (3 Weeks) | |||
| Term 4 | SITHKOP013* | Plan cooking operations | Elective |
| SITXMGT004 | Monitor work operations | Core | |
| Term Break (3 Weeks) | |||
| Term 5 | SITXCCS016 | Develop and manage quality customer service practices | Core |
| SITXMGT005 | Establish and conduct business relationships | Core | |
| BSBCMM411 | Make a presentation | Elective | |
| Term Break (3 Weeks) | |||
| Term 6 | SITXGLC002 | Identify and manage legal risks and comply with law | Core |
| BSBOPS502 | Manage business operational plans | Elective | |
| BSBSUS511 | Develop workplace policies and procedures for sustainability | Elective | |
| BSBTEC301 | Design and produce business documents | Elective | |
| Term Break (3 Weeks) | |||
| Term 7 | BSBFIN601 | Manage organisational finances | Core |
| BSBOPS601 | Develop and implement business plans | Core | |
| SITXFIN011 | Manage physical assets | Core | |
| Term Break (3 Weeks) | |||
| Term 8 | 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 | |
| Term Break (3 Weeks) | |||
Important Information
- A unit code marked with an asterisk (*) indicates that the unit has prerequisite requirements. A prerequisite unit must be successfully completed prior to enrolling in the unit marked with an asterisk. This ensures you have acquired the essential foundational knowledge or skills necessary to progress in your studies.
- Note that the sequence of unit delivery may vary. A timetable with your allocated units for each term will be provided at the beginning of the term.
- To successfully complete the qualification, a total of 33 units must be completed, including 14 Core and 19 Elective units as listed above.
The table below lists the units that have prerequisite requirements and respective pre-requisite units.
| Unit Requiring Completion of a Pre-requisite Unit | Pre-requisite Unit | Pre-requisite Unit | Pre-requisite Unit | Pre-requisite Unit |
|---|---|---|---|---|
| SITHCCC023* Use food preparation equipment | SITXFSA005 - Use hygienic practices for food safety | |||
| SITHCCC027* Prepare dishes using basic methods of cookery | SITXFSA005 - Use hygienic practices for food safety | |||
| SITHCCC028* Prepare appetisers and salads | SITXFSA005 - Use hygienic practices for food safety | |||
| SITHCCC029* Prepare stocks, sauces and soups | SITXFSA005 - Use hygienic practices for food safety | |||
| SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes | SITXFSA005 - Use hygienic practices for food safety | SITHCCC027 - Prepare dishes using basic methods of cookery | ||
| SITHCCC031* Prepare vegetarian and vegan dishes | SITXFSA005 - Use hygienic practices for food safety | SITHCCC027 - Prepare dishes using basic methods of cookery | ||
| SITHCCC035* Prepare poultry dishes | SITXFSA005 - Use hygienic practices for food safety | SITHCCC027 - Prepare dishes using basic methods of cookery | ||
| SITHCCC036* Prepare meat dishes | SITXFSA005 - Use hygienic practices for food safety | SITHCCC027 - Prepare dishes using basic methods of cookery | ||
| SITHCCC037* Prepare seafood dishes | SITXFSA005 - Use hygienic practices for food safety | SITHCCC027 - Prepare dishes using basic methods of cookery | ||
| SITHCCC041* Produce cakes, pastries and breads | SITXFSA005 - Use hygienic practices for food safety | |||
| SITHCCC042* Prepare food to meet special dietary requirements | SITXFSA005 - Use hygienic practices for food safety | SITHCCC027 - Prepare dishes using basic methods of cookery | ||
| SITHCCC043* Work effectively as a cook | SITXFSA005 - Use hygienic practices for food safety | SITHCCC027 - Prepare dishes using basic methods of cookery | ||
| SITHKOP012* Develop recipes for special dietary requirements | SITXFSA005 - Use hygienic practices for food safety | SITHCCC027 - Prepare dishes using basic methods of cookery | SITHCCC042 - Prepare food to meet special dietary requirements | SITHKOP010 - Plan and cost recipes |
| SITHKOP013* Plan cooking operations | SITXFSA005 - Use hygienic practices for food safety | |||
| SITHKOP015* Design and cost menus | SITHKOP010 - Plan and cost recipes | |||
| SITHPAT016* Produce desserts | SITXFSA005 - Use hygienic practices for food safety | |||
| SITXFSA008* Develop and implement a food safety program | SITXFSA005 - Use hygienic practices for food safety | SITXFSA006 - Participate in safe food handling practices | ||
| SITXINV006* Receive, store and maintain stock | SITXFSA005 - Use hygienic practices for food safety | |||
| SITHCCC038* Produce and serve food for buffets | SITXFSA005 - Use hygienic practices for food safety | SITHCCC027 - Prepare dishes using basic methods of cookery | ||
| SITHCCC044* Prepare specialised food items | SITXFSA005 - Use hygienic practices for food safety | SITHCCC027 - Prepare dishes using basic methods of cookery | ||
| SITHCCC040* Prepare and serve cheese | SITXFSA005 - Use hygienic practices for food safety |
Further Study & Career Pathways
After achieving SIT60322 Advanced Diploma of Hospitality Management, learners may wish to continue their education in courses related to health care and community services. Learners may also progress into higher courses, such as Bachelor of Tourism & Hospitality, depending upon individual requirements of higher education providers.
This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Possible job titles include Area Manager, Motel Manager, Operations Manager.
Course Credit
A Course credit is the recognition of prior learning, study, or work experience that allows students to receive credit towards a qualification. It can reduce the course duration and cost required to complete a course by exempting students from certain units if they have already met the learning outcomes. This process is outlined on the Sydney Metro College website under the download section in the Student Credit Transfer and Recognition of Prior Learning Policy.
Entry Requirements
The entry requirements to get into this course are as below:
Age requirements
International students must be 18 years of age or above at the time of their course commencement at Sydney Metro College .
Academic requirements
To enter this qualification, applicants should have successfully completed Australian equivalent of Year 12 or higher.
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English language requirements for international students:
International students must demonstrate English language proficiency with minimum score of:
- IELTS (Academic) score of minimum 6.0 (or an equivalent test result, such as PTE or TOEFL, taken within the last two years).
The test must have been taken no more than two years before you apply for Sydney Metro College courses.
Alternatively, students can provide evidence that:
- they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States, or
- within two years of their application, they have successfully completed a foundation course or a senior secondary certificate of education or a substantial part of a Certificate III or higher level qualification from the Australian Qualifications Framework in Australia, or
- Successful completion of an English Placement Test.
Delivery Mode
A face-to-face training mode is employed for this qualification and all training will take place at Sydney Metro College training facilities.
Units of competency are delivered individually.
A timetable will be supplied to each student prior to course commencement. Students are also provided with an orientation to the course to outline the learning and assessment processes, support services and other relevant.