This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

 

This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage.​

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CRICOS code: 110948K

 

Course Duration

Total course duration of 78 weeks include:

• Face-to-face sessions in classroom

• Practical training and assessment

• Work Placement (36 complete service periods)

• Study Breaks

 

Entry Requirement

• Completion of Year 10 or equivalent

• Overseas student must have a minimum overall band of IELTS 5.5 or equivalent

 

Career Opportunities

• Area manager or operations manager

• Café, club, or restaurant manager

• Food and beverage manager

• Motel manager

 

Assessment

The units of competency are assessed using any of the following methods:

• Underpinning knowledge assessment through written exam questions

• Projects and presentations

• Practical observation

• Roles plays

 

Further Study

After successful completion of SIT60322 Advanced Diploma of Hospitality Management, students can progress to undergraduate degree level studies at universities.

 

Units of Competencies

There are 33 units that must be completed for this qualification. 

 

Core Units

BSBFIN601 Manage organisational finances

BSBOPS601 Develop and implement business plans

SITXFIN011 Manage physical assets

SITXHRM010 Recruit, select and induct staff

SITXHRM012 Monitor staff performance

SITXMPR014 Develop and implement marketing strategies

SITXWHS008 Establish and maintain a work health and safety system

SITXCCS016 Develop and manage quality customer service practices

SITXFIN009 Manage finances within a budget

SITXFIN010 Prepare and monitor budgets

SITXGLC002 Identify and manage legal risks and comply with law

SITXHRM009 Lead and manage people

SITXMGT004 Monitor work operations

SITXMGT005 Establish and conduct business relationships

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Elective Units

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SITXFSA005 Use hygienic practices for food safety

SITHIND008 Work effectively in hospitality service

SITHFAB021 Provide responsible service of alcohol

SITHFAB025 Prepare and serve espresso coffee

SITHFAB027 Serve food and beverage

SITXFSA006 Participate in safe food handling practices

SITEEVT023 Plan in-house events

SITXINV006 Receive, store and maintain stock

SITXINV007 Purchase goods

SITHFAB024 Prepare and serve non-alcoholic beverages

SITEEVT028 Manage on-site event operations

SITXFSA007 Transport and store food

SITHFAB038 Plan and monitor espresso coffee service

BSBTWK501 Lead diversity and inclusion

BSBOPS502 Manage business operational plans

SITXCOM010 Manage conflict

SITXFIN007 Process financial transactions

SITXHRM007 Coach others in job skills

SITXCCS015 Enhance customer service experiences

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