SIT60316 Advanced Diploma of Hospitality Management

Award Course
This training is delivered with Victorian and Commonwealth Government funding
Cricos Code 091094B


The Advanced Diploma of Hospitality reflects the role of individuals operating at a senior level who use substantial industry knowledge and wide ranging, specialised managing skills. They operate independently, take responsibility for other and make a range of strategic business decisions.


This qualification provides a pathway to work in any sector of the hospitality industry as a senior manager in a large organisations or small business owners or managers.


Management Courses.

Course Delivery

12-month course. Intake: Term 1 and Term 3 of each calendar year. This course is an approved VET FEE-HELP/VET Student Loan course. The Vet Student Loan maximum tuition fee cap is $5,000. For more information:

Entry Requirements

There are no entry requirements, it is recommended that individuals undertake lower level qualification or gain industry experience prior.

Expected Time to Complete

12 Months

Units & Assessment
Core Units
Code Unit Name Hours
BSBDIV501 Manage diversity in the workplace 60
BSBFIM601 Manage finances 80
BSBMGT517 Manage operational plan 70
BSBMGT617 Develop and implement a business plan 60
SITXCCS008 Develop and manage quality customer service practices 30
SITXFIN003 Manage finances within a budget 30
SITXFIN004 Prepare and monitor budgets 30
SITXFIN005 Manage physical assets 40
SITXGLC001 Research and comply with regulatory requirements 80
SITXHRM003 Lead and manage people 60
SITXHRM004 Recruit, select and induct staff 60
SITXHRM006 Monitor staff performance 50
SITXMGT001 Monitor work operations 20
SITXMGT002 Establish and conduct business relationships 60
SITXMPR007 Develop and implement marketing strategies 80
SITXWHS004 Establish and maintain a work health and safety system 30
Elective Units
Code Unit Name Hours
BSBSUS401 Implement and monitor environmentally sustainable work practices 40
HLTAID003 Provide first aid 18
SITHCCC001 Use food preparation equipment 25
SITHCCC005 Prepare dishes using basic methods of cookery 45
SITHCCC006 Prepare appetisers and salads 25
SITHCCC007 Prepare stocks, sauces and soups 35
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes 45
SITHCCC012 Prepare poultry dishes 25
SITHCCC013 Prepare seafood dishes 50
SITHCCC014 Prepare meat dishes 50
SITHCCC019 Produce cakes, pastries and breads 40
SITHCCC020 Work effectively as a cook 80
SITHIND001 Use hygienic practice for hospitality service 10
SITHKOP002 Plan and cost basic menus 30
SITHKOP004 Develop menus for special dietary requirements 15
SITHKOP005 Coordinate cooking operations 100
SITHPAT001 Produce cakes 24
SITHPAT002 Produce gateaux, torten and cakes 60
SITHPAT003 Produce pastries 24
SITHPAT004 Produce yeast-based bakery products 42
SITHPAT005 Produce petits fours 30
SITHPAT006 Produce desserts 100
SITXCCS007 Enhance customer service experiences 40
SITXCOM005 Manage conflict 20
SITXFSA001 Use hygienic practices for food safety 15
SITXFSA002 Participate in safe food handling practices 40
SITXHRM001 Coach others in job skills 20
SITXINV002 Maintain the quality of perishable items 10
SITXWHS003 Implement and monitor work health and safety practices 30

Course Assessment

  • Observation and oral questioning
  • Project
  • Practical task
  • Knowledge based test
  • Third party report
Your particular units of study will be determined from the core and elective units required for this qualification.

RPL is a formal assessment process that recognises relevant skills and knowledge you have already gained through previous training, work and life experiences. Contact the Institute today to discuss your options for RPL.

Indicative Fees

Government Subsidised $8,202
Concession $3,090
RPL Government Subsidised $2,972
RPL Concession $684
RPL Self-funded $4,458
Self-Funded $9,688

Concession for Diploma and Advanced Diploma courses applies only to Aboriginal and Torres Strait Islander students.

Concession for Diploma and Advanced Diploma courses applies only to Aboriginal and Torres Strait Islander students.

Average total fees include designated materials and will vary according to your specific unit choices and other factors.

The student tuition fees as published are subject to change given individual circumstances at enrolment.

For information on refunds in relation to withdrawals, transfers and cancellations refer to the following policies and procedures.
Refund of Course Fees Policy
Student Withdrawal and Refund of Course Fees Procedure

Please visit our Fees and Charges page for more information.
Intake Campus Course Details
2019 July Mildura Campus International, Full Time, Classroom Based