Advanced Diploma of Hospitality Management
February 24, 2025 2025-08-15 4:27Advanced Diploma of Hospitality Management
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.
This qualification 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. This qualification allows for multi-skilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.
Course Delivery and Assessment
Students attend face to face classes for a minimum of 20 scheduled course contact hours per week. Students complete learning activities in class to prepare them for the summative assessments that follow at prescribed intervals.
Assessment methods include written questions, demonstration of skills, research, projects, and work placement.
Entry Requirement – Whilst there are no entry requirements stipulated in the training package, Hopkins International College requires its participants to meet the following criteria:
Minimum Age Requirement:
18 years or older at commencement of course.
Minimum English Language Requirement:
An English Language proficiency level of one of the below:
- Cert III in EAL or Academic IELTS band score of 6 or equivalent
- Satisfactorily completed ELICOS at to at least Upper Intermediate level
- Evidence as prescribed by the Department of Education, Skills and Employment
- Completed within the past 2 years in Australia: Requirements for senior secondary certificate of education
- Completed within the past 2 years in Australia: Substantial component of AQF level 4 or higher on a student visa
Minimum Academic Requirement:
- Completion of senior high school to the Australian Year 12 or equivalent
- and it is preferred that they Have completed either the Certificate IV in Kitchen Management and/or the Diploma of Hospitality Management.
Work placement Requirements:
SITHCCC043 – Work effectively as a cook – Students are required to complete a minimum of 48 complete service periods in a commercial kitchen within the course duration.
This unit requires demonstration of safely and hygienically preparing, cooking and serving menu items for a minimum of 48 complete service periods in a commercial kitchen, that cover a combination of:
- Breakfast
- Lunch
- Dinner
During the above service periods, prepare, cook and present items for at least two of the following different menu styles:
-
à la carte
- Buffet
- Set Menu
- Cyclical
During the above service periods, prepare, cook and serve items from the following food types that meet industry and organisational quality requirements:
- appetisers and salads
- fish and shellfish
- hot and cold desserts
- meat, poultry and game
- stocks, sauces and soups
- vegetables, fruit, eggs and farinaceous products
Further study pathways
This Students completing SIT60322 – Advanced Diploma of Hospitality Management program can continue studying either:
- Other VET Graduate Diploma programs i.e. BSB80320 – Graduate Diploma of Strategic Leadership
Or
- Directly apply into a Bachelor program i.e. Hotel Management or Hospitality Management
Career Pathways
This qualification provides a pathway to work in 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.
Units of Competency
Consistent with the qualification packaging rules, there are 14 core units and 19 elective units, a total of 33 units
| Code | Title | Unit Type | |
| 1 | BSBFIN601 | Manage organisational finances | Core |
| 2 | BSBOPS601 | Develop and implement business plans | Core |
| 3 | SITXCCS016 | Develop and manage quality customer service practices | Core |
| 4 | SITXFIN009 | Manage finances within a budget | Core |
| 5 | SITXFIN010 | Prepare and monitor budgets | Core |
| 6 | SITXFIN011 | Manage physical assets | Core |
| 7 | SITXGLC002 | Identify and manage legal risks and comply with law | Core |
| 8 | SITXHRM009 | Lead and manage people | Core |
| 9 | SITXHRM010 | Recruit, select and induct staff | Core |
| 10 | SITXHRM012 | Monitor staff performance | Core |
| 11 | SITXMGT004 | Monitor work operations | Core |
| 12 | SITXMGT005 | Establish and conduct business relationships | Core |
| 13 | SITXMPR014 | Develop and implement marketing strategies | Core |
| 14 | SITXWHS008 | Establish and maintain a work health and safety system | Elective |
| 15 | SITXFSA005 | Use hygienic practices for food safety | Elective |
| 16 | SITHCCC043* | Work effectively as a cook | Elective |
| 17 | SITHCCC023* | Use food preparation equipment | Elective |
| 18 | SITHCCC027* | Prepare dishes using basic methods of cookery | Elective |
| 19 | SITHCCC028* | Prepare appetisers and salads | Elective |
| 20 | SITHCCC029* | Prepare stocks, sauces and soups | Elective |
| 21 | SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | Elective |
| 22 | SITHCCC031* | Prepare vegetarian and vegan dishes | Elective |
| 23 | SITHCCC035* | Prepare poultry dishes | Elective |
| 24 | SITHCCC036* | Prepare meat dishes | Elective |
| 25 | SITHCCC037* | Prepare seafood dishes | Elective |
| 26 | SITHCCC038* | Produce and serve food for buffets | Elective |
| 27 | SITHCCC041* | Produce cakes, pastries and breads | Elective |
| 28 | SITHCCC042* | Prepare food to meet special dietary requirements | Elective |
| 29 | SITXFSA006 | Participate in safe food handling practices | Elective |
| 30 | SITHKOP012* | Develop recipes for special dietary requirements | Elective |
| 31 | SITHKOP015* | Design and cost menus | Elective |
| 32 | SITXHRM008 | Roster staff | Elective |
| 33 | SITHKOP010 | Plan and cost recipes | Elective |
* Units marked with an *asterisk have one or more prerequisites. Refer to the table next page for details.
| Title | Units | SITXFSA005 Use hygienic practices for food safety must be successfully completed prior to commencing: | SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC028 Prepare appetisers and salads SITHCCC029 Prepare stocks, sauces and soups SITHCCC041 Produce cakes, pastries and breads |
|---|---|
| SITXFSA005 Use hygienic practices for food
safety and SITHCCC027* Prepare dishes using basic methods of cookery must be successfully completed prior to commencing: | 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 SITHCCC038 Produce and serve food for buffets SITHCCC042 Prepare food to meet special dietary requirements SITHCCC043 Work effectively as a cook |
| SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC042 Prepare food to meet special dietary requirements SITHKOP010 Plan and cost recipes SITXFSA005 Use hygienic practices for food safety cookery must be successfully completed prior to commencing: | SITHKOP012 - Develop recipes for special dietary requirements |
| SITHKOP010 Plan and cost recipes must be successfully completed prior to commencing | SITHKOP015 - Design and cost menus |
Course Fee Breakdown
| Tuition Fee | $24,000 AUD |
| Application Fee | $250 AUD |
| Total Course Fee | $24,250 AUD |
Credit Transfer and Recognition of Prior Learning
All applicants can apply for credit transfer of units that they have already been issued with from another RTO. Additionally, they may wish to apply for recognition of prior learning gained form their past formal and informal learning pathway from other training, work or life experience.
