SIT60322 Advanced Diploma of Hospitality Management
About the Course
CRICOS Course Code: 119235D
VET National Code: SIT60322
Course Duration: 104 weeks
Work placement: 200 hours (inclusive)
Location: Adelaide campus
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.
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.
To complete this qualification students must complete all 33 units listed below.
33 units of competency comprises of:
14Core Units
19 Elective Units
Unit Code (Core)
Unit Title
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
Unit Code (Electives)
Unit Title
SITXFSA005
Use hygienic practices for food safety
SITHIND008
Work effectively in hospitality service
SITHKOP016
Select catering systems
SITHKOP014
Plan catering for events or functions
SITXINV007
Purchase goods
SITEEVT023
Plan in-house events
SIRXOSM002
Maintain ethical and professional standards when using social media and online platforms
SITHPAT011*
Produce cakes
SITHPAT012*
Produce specialised cakes
SITHPAT013*
Produce pastries
SITHPAT014*
Produce yeast-based bakery products
SITHPAT016*
Produce desserts
SITHIND006
Source and use information on the hospitality industry
BSBTEC301
Design and produce business documents
SITXFIN012
Manage revenue
SITXMPR009
Coordinate production of brochures and marketing materials
BSBOPS502
Manage business operational plans
Age restrictions
Students must be 18 years of age or above.
Course requirements
Completed Yr 10 or equivalent;
English requirements
Completed the LLN assessment OR;
Five years education taught in English OR;
A minimum of IELTS score of 5.5 with no band less than 5.0 or PTE equivalent for International Students.
Work Placement requirements:
Australian Police Check (no longer than 6 months from the time of enrolment)
Students will attend Work placement shift to complete 200 hours in total as outlined above in the delivery schedule. Students are expected to source their own placements to complete their work placement hours. AVI will help and support students in this process if needed. Student Support team may support students source host employers if they have not yet found a Host 3 weeks prior to their Work Placement block dates.
Work placement is designed to:
•Gain invaluable experience in a real work environment
•Complete and receive feedback on practical work
•Develop an understanding of workplace expectations and practices
•Observe experienced staff completing tasks
•Develop an understanding of workplace policies and procedures
•Form networks that may assist with future job opportunities
Online Learning: (Domestic)
Online through E-Learning Platform
Virtual Zoom Class Sessions (2 hours/week)
Face to Face Delivery (International Students):
20 Hours per week (incl work placement)
Work Placement: 200 hours
To complete this qualification students must complete all 33 units listed below.
33 units of competency comprises of:
14Core Units
19 Elective Units
Unit Code (Core)
Unit Title
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
Unit Code (Electives)
Unit Title
SITXFSA005
Use hygienic practices for food safety
SITHIND008
Work effectively in hospitality service
SITHKOP016
Select catering systems
SITHKOP014
Plan catering for events or functions
SITXINV007
Purchase goods
SITEEVT023
Plan in-house events
SIRXOSM002
Maintain ethical and professional standards when using social media and online platforms
SITHPAT011*
Produce cakes
SITHPAT012*
Produce specialised cakes
SITHPAT013*
Produce pastries
SITHPAT014*
Produce yeast-based bakery products
SITHPAT016*
Produce desserts
SITHIND006
Source and use information on the hospitality industry
BSBTEC301
Design and produce business documents
SITXFIN012
Manage revenue
SITXMPR009
Coordinate production of brochures and marketing materials
BSBOPS502
Manage business operational plans
Students who complete this course may gain work as a:
banquet or function manager
bar manager
cafe manager
club manager
executive housekeeper
front office manager
kitchen manager
motel manager
restaurant manager
unit manager catering operations
Students who have successfully completed SIT6022 Advanced Diploma of Hospitality Management may progress to any higher AQF level course in Hospitality.
If a qualification is only partly achieved, a Statement of Attainment is issued for successful achievement of a single or multiple unit of competency.
Age restrictions
Students must be 18 years of age or above.
Course requirements
Completed Yr 10 or equivalent;
English requirements
Completed the LLN assessment OR;
Five years education taught in English OR;
A minimum of IELTS score of 5.5 with no band less than 5.0 or PTE equivalent for International Students.
Work Placement requirements:
Australian Police Check (no longer than 6 months from the time of enrolment)
Students will attend Work placement shift to complete 200 hours in total as outlined above in the delivery schedule. Students are expected to source their own placements to complete their work placement hours. AVI will help and support students in this process if needed. Student Support team may support students source host employers if they have not yet found a Host 3 weeks prior to their Work Placement block dates.
Work placement is designed to:
•Gain invaluable experience in a real work environment
•Complete and receive feedback on practical work
•Develop an understanding of workplace expectations and practices
•Observe experienced staff completing tasks
•Develop an understanding of workplace policies and procedures
•Form networks that may assist with future job opportunities