SIT60322 Advanced Diploma of Hospitality Management

(Regarding fees structure, please contact our admission teams)
104 Weeks of Course duration consisting of:
80 Weeks of scheduled study/tuition (8 terms of 10 weeks each)
24 Weeks of scheduled breaks/holidays (including pre-training and completion activities)
Course Description
This qualifcation 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 signifcant autonomy and are responsible for making strategic business management decisions.
This qualifcation 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.
Academic Requirements
Australian year 12 Equivalent of other countries
Age Requirements
For international students CIC has a requirement that all students must be over 18 years of age at the commencement of course.
Entry Requirements
All international students should be able to meet the English requirements as required under the assessment level of the student by Department of Home Affairs.
The Collins International College accepts the results from International English Language Testing System (IELTS), PTE Academic English or the Test of English as a Foreign Language (TOEFL) as below:
Acceptable Form of evidence for English Language Profciency at THE COLLINS INTERNATIONAL COLLEGE
Acceptable Score for Direct Entry Level for Certifcate/ Diploma/ Advanced Diploma Courses
International English Language Testing System (IELTS) - Academic
Test of English as Foreign Language (TOEFL) - Paper Based Test (PBT)
Pearson Test of English Academic (PTE Academic)- Paper Based Test (PBT)
46 (with no communicative skill score less than 42)
Credit Transfer
You may be eligible for a credit transfer if you have previously undertaken training through an Australian Registered Training Organisation. Students who have successfully completed whole units of competency with an Australian Registered Training Organisation that are identical to any of those contained within this course can apply for Credit Transfer.
Mode of Delivery
Face-to-Face: Classroom and kitchen-based commercial cookery environment, including work-based training;
Recognition of Prior Learning (RPL)
Recognition of Prior Learning is the process of formal recognition for skills and knowledge gained through previous learning. You may be eligible for recog- nition of prior learning for part or all of your intended course, based on your previous experiences and learning. For further information refer to
Assessment Method
Written Questions Answers
Case Studies
Workplace Training
Employment Pathway for Students
Example of possible job roles include;
Area manager or operations manager
Café owner or manager
Food and beverage manager
Motel owner or manager
To attain SIT60322 Advanced Diploma of Hospitality Management 33 units must be achieved: 14 core units; and 19 elective units
Unit Code Unit Description Essential
SITXCCS016 Develop and manage quality customer service practices CORE
SITXFIN009 Manage finances within a budget CORE
SITXGLC002 Identify and manage legal risks and comply with law CORE
SITXHRM009 Lead and manage people CORE
SITXHRM010 Recruit, select and induct staff CORE
SITXHRM012 Monitor staff performance CORE
SITXMGT004 Monitor work operations CORE
SITXMGT005 Establish and conduct business relationships CORE
BSBFIN601 Manage organisational finances CORE
BSBOPS601 Develop and implement business plans CORE
SITXFIN011 Manage physical assets CORE
SITXMPR014 Develop and implement marketing strategies CORE
SITXWHS008 Establish and maintain a work health and safety system CORE
SITXFIN010 Prepare and monitor budgets CORE
SITXFSA005 Use hygienic practices for food safety ELECTIVE
SITXFSA006 Participate in safe food handling practices ELECTIVE
SITXWHS007 Implement and monitor work health and safety practices ELECTIVE
SITHKOP013* Plan cooking operations ELECTIVE
SITXCOM010 Manage conflict ELECTIVE
SITXHRM008 Roster staff ELECTIVE
SITXCCS015 Enhance customer service experience ELECTIVE
BSBTWK501 Lead diversity and inclusion ELECTIVE
BSBCMM411 Make presentations ELECTIVE
BSBSUS511 Develop workplace policies and procedures for sustainability ELECTIVE
BSBOPS502 Manage business operational plans ELECTIVE
BSBOPS504 Manage business risk ELECTIVE
BSBTEC301 Design and produce business documents ELECTIVE
BSBTEC402 Design and produce complex spreadsheets ELECTIVE
SITXEBS002 Develop, implement and monitor the use of social media in a business ELECTIVE
BSBMKG431 Assess marketing opportunities ELECTIVE
BSBSTR601 Manage innovation and continuous improvement ELECTIVE
BSBWRT411 Write complex documents ELECTIVE
SITHIND006 Source and use information on the hospitality industry ELECTIVE
* * These units have a pre-requisite. Pre-requisites must be scheduled and completed prior to undertaking these units.
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