119319M | SIT60322 Advanced Diploma of Hospitality Management

Description
The SIT60322 Advanced Diploma of Hospitality Management is designed for individuals aspiring to senior management and executive-level roles within the hospitality industry. This qualification reflects the role of highly skilled professionals who apply advanced hospitality knowledge and specialised managerial expertise to coordinate operations across a wide range of hospitality environments.

Graduates develop targeted skills in areas such as accommodation services, cookery, food and beverage management, and gaming, while operating with a high level of autonomy and responsibility.

Purpose
This qualification is designed to develop highly capable senior hospitality managers with the confidence and strategic insight to lead complex hospitality operations. Students gain advanced managerial, leadership, and business skills, enabling them to manage teams, optimise operational performance, and make autonomous strategic decisions that contribute to the long-term success of hospitality organisations.

Career Pathways
Graduates may pursue senior leadership and management roles including:
• General Manager
• Operations Manager
• Executive Chef / Head Chef (with managerial responsibilities)
• Accommodation Manager
• Food and Beverage Manager
• Gaming Manager
• Catering Operations Manager

Employment opportunities exist across restaurants, hotels, motels, cafés, pubs, clubs, and catering operations.

Duration
101 weeks total, including:
• 80 weeks of training and assessment
• 8 terms of 10 weeks each
• 21 weeks of holidays

Delivery Mode
• Face-to-face classroom training
• Commercial training kitchen sessions
• Mandatory work placement

Training Load
• Face-to-Face Training: 20 hours per week (The Culinary School
commercial training kitchen)
• Self-Directed Study: Approximately 5 hours per week

Entry Requirements

All Students Must:
• Be at least 18 years of age
• Participate in a course entry interview to assess suitability, learning needs, and digital literacy

Domestic Students Must:
• Demonstrate sufficient Language, Literacy, and Numeracy (LLN) skills
• Achieve ACSF Level 4 in reading, writing, numeracy, and oral communication

International Students Must:
• Hold an IELTS score of 6.0 (results no more than 2 years old), or
• Provide documented evidence of:
– 5 years of education in an English-speaking country, or
– Successful completion of an English Placement Test at IELTS 6.0

Note: Equivalent English language tests such as PTE or TOEFL may be accepted.

Qualification Requirements
The SIT60322 Advanced Diploma of Hospitality Management reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial expertise and substantial industry knowledge to coordinate hospitality operations. Graduates operate with significant autonomy, take responsibility for others, and make strategic business management decisions.

This qualification provides pathways to work across all hospitality industry sectors, including restaurants, hotels, motels, cafés, pubs, clubs, and catering operations. It also supports multi-skilling and targeted skill development in accommodation services, cookery, food and beverage, and gaming.

Assessment Requirements
Students undertaking the SIT60322 Advanced Diploma of Hospitality Management at The Culinary School are assessed through a combination of practical and theoretical methods designed to reflect real industry practices. Assessments are conducted during scheduled face-to-face training sessions to ensure students develop workplace-ready skills for senior leadership roles.

Materials or Equipment Required
• Neat, casual attire suitable for practical activities
• Specific clothing requirements discussed during Day 1 Induction
• Basic stationery and notebook
• Access to a computer with internet connection recommended
• Optional portable devices such as laptops or tablets

Students are issued with a prescribed online textbook to support their studies.

Fees & Payment Information
All amounts are in Australian dollars (AUD)

Units of Competency

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
• BSBOPS502 – Manage business operational plans
• BSBOPS504 – Manage business risk
• 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
• SITHCCC035 – Prepare poultry dishes
• SITHCCC036 – Prepare meat dishes
• SITHCCC037 – Prepare seafood dishes
• SITHCCC039 – Produce pâtés and terrines
• SITHCCC041 – Produce cakes, pastries and breads
• SITHCCC042 – Prepare food to meet special dietary requirements
• SITHCCC043 – Work effectively as a cook
• SITHPAT016 – Produce desserts
• SITXFSA005 – Use hygienic practices for food safety
• SITXFSA006 – Participate in safe food handling practices
• SITXFSA008 – Develop and implement a food safety program