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SIT60322 - ADVANCED DIPLOMA
OF HOSPITALITY MANAGEMENT

(CRICOS Course Code: 109492C)
  • Free First Aid Certificate
  • Free Food Safety Certificate
  • Work Placement Support
Enquire Now!

Home > Courses > International > Business and Leadership > SIT60322 – ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT

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​

SITXFSA005

Use hygienic practices for food safetY

SITHKOP013

Plan cooking operations

SITHCCC023

Use food preparation equipment

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

SITHCCC035

Prepare poultry dishes

SITHCCC036

Prepare meat dishes

SITHCCC037

Prepare seafood dishes

SITHCCC041

Produce cakes, pastries and breads

SITHCCC042

Prepare food to meet special dietary requirements

SITXFSA006

Participate in safe food handling practices

SITXINV008

Control stock

BSBTWK501

Lead diversity and inclusion

HLTAID011

Provide First Aid

SITXHRM008

Roster staff

SITXWHS007

Implement and monitor work health and safety practices

ENTRY REQUIREMENTS
  • Must be 18+ years old
  • English requirements for student visa applicants (per Schedule 1)
  • Provide evidence during enrolment
COURSE INVESTMENT

Option 1 Tuition Fee:

31 weeks (Classroom Based) $5,000
Administration Fee: $100.00, Material Fee: $300.00

Option 2 Tuition Fee:

137 weeks (Classroom Based) $24,000
(Certificate III + Certificate IV + Advanced Diploma Package)
Administration Fee: $100.00, Material Fee: $1,800.00

DELIVERY MODE
  • Brisbane (Classroom Based)
  • Classroom & Workplace Based
    (Combination of training assessment delivery methods)
  • Offers Recognition of Prior Learning (RPL)
BROCHURES​

International  – Download

Want to know more?

Scan the QR Code to speak with our International Business Manager

PETER WANG

International Business Development Manager

SIT60322 - Advanced Diploma of Hospitality Management

(CRICOS Course Code: 110353D)
  • Face to Face Training
  • Work Placement Support and Training
  • Free First Aid, Food Safety Certificate
Register Now!

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.

EDUCATIONAL PATHWAYS

Work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.

EDUCATIONAL OUTCOMES

After successfully completion of this qualification, students may have the opportunity to progress into Advanced Diploma of Hospitality Management

MATERIALS REQUIRED

All students are required to have access to a computer and the Microsoft Office suite, Chef whites and Knives

COURSE CREDIT

Credit may be assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications.

ENTRY REQUIREMENTS

Students must be over 18 years of age. Student visa applicants are required to provide the results of an English language test. Australian Skills Management Institute (ASMI) will accept test results from the following specified English language tests for student visa purposes taken in any country:

  • The TOEFL Paper-Based Test (TOEFL iBT)
  • International English Language Testing system (IELTS Test)
  • Pearson Test of English (PTE) Academic
  • Cambridge English: Advanced (CAE) test (also known as Certificate in Advanced English).

Students are required to reach a minimum level of English: IELTS 6.0 or TOEFL iBT 64 or PTE 50 or CAE 169. For further advice or assistance, please contact the International Student Manager.

DELIVERY MODELS

Classroom Based – offered in Brisbane and Sydney, classroom and workplace- based (combination of training and assessment delivery methods, including written assessment, portfolio of evidence. 

RPL – offered in Australia, external based (combination of assessment of written evidence, practical observation and competency conversations), duration and fees will be determined by quality of evidence submitted and amount of gap training required. For more information on the RPL process please visit our website asmitraining.edu.au.

FEE AND FUNDING ARRANGEMENTS

Option 1 – (104 weeks Certificate III in Commercial Cookery + Certificate IV in Kitchen Management + Diploma of Hospitality Management Package)
Administration Fee: $100.00, Resource Fees: $500.00, Tuition Fees: $23,000.00

Option 2 – (135 weeks Certificate III in Commercial Cookery + Certificate IV in Kitchen Management + Diploma of Hospitality Management + Advanced Diploma of Hospitality Management Package)
Administration Fee: $100.00, Resource Fees: $600.00, Tuition Fees: $26,000.00

hospitality management
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
  • SITXFSA005 Use hygienic practices for food safety
  • SITHKOP013* Plan cooking operations
  • SITHCCC023* Use food preparation equipment
  • 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
  • SITHCCC035* Prepare poultry dishes
  • SITHCCC036* Prepare meat dishes
  • SITHCCC037* Prepare seafood dishes
  • SITHCCC041* Produce cakes, pastries and breads
  • SITHCCC042* Prepare food to meet special dietary requirements
  • SITXFSA006 Participate in safe food handling practices
  • HLTAID011 Provide First Aid
  • SITXINV008 Control stock
  • BSBTWK501 Lead diversity and inclusion
  • SITXHRM008 Roster staff
  • SITXWHS007 Implement and monitor work health and safety practices
BROCHURES

International – Download

FOR MORE INFORMATION

Speak to our international recruitment team

Peter Wang : +61 0411 565 253 

peterIBDM@asmitraining.edu.au

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