SIT60322 – Advanced Diploma of Hospitality Management
Course Overview
The SIT60322 Advanced Diploma of Hospitality Management is designed for individuals seeking to develop advanced managerial and leadership skills in the dynamic hospitality sector. This qualification reflects the role of highly skilled senior managers who possess a broad set of hospitality and strategic business skills required to lead and coordinate operations across a range of hospitality settings.
Graduates are equipped to make informed, high-level decisions and manage a variety of operational and business functions, often working with significant autonomy.
Career opportunities span across many hospitality environments, including:
- Hotels and resorts
- Restaurants and cafés
- Pubs, clubs, and bars
- Motels and serviced apartments
- Catering and events companies
- Conference and banqueting services
This qualification also supports multi-skilling, allowing students to specialise in areas such as accommodation services, food and beverage, cookery, or gaming operations.
All training and assessment activities align with current Commonwealth and State/Territory legislation, Australian standards, and industry codes of practice.
There are no licensing or certification requirements for this qualification at the time of publication.
Course Structure
To be awarded the SIT60322 Advanced Diploma of Hospitality Management, students must complete a total of 33 units of competency, including:
- 14 core units
- 19 elective units
Electives have been carefully selected to align with local industry needs and to provide students with a broad, job-ready skill set that supports a wide range of hospitality career pathways.
Unit of Competency
| Unit Code | Unit Name | Core / Elective |
|---|---|---|
| BSBFIN601 | Manage organisational finances | Core |
| BSBOPS601 | Develop and implement business plans | Core |
| SITXFIN011 | Manage physical assets | Core |
| SITXHRM010 | Recruit, select and induct staff | Core |
| SITXHRM012 | Monitor staff performance | Core |
| SITXMPR014 | Develop and implement marketing strategies | Core |
| SITXWHS008 | Establish and maintain a work health and safety system | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXCCS016 | Develop and manage quality customer service practices | Core |
| SITXFIN010 | Prepare and monitor budgets | Core |
| SITXGLC002 | Identify and manage legal risks and comply with law | Core |
| SITXMGT005 | Establish and conduct business relationships | Core |
| SITXFSA008 | Develop and implement a food safety program | Elective |
| SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
| SITXFSA005 | Use hygienic practices for food safety | Elective |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Elective |
| SITHCCC042 | Prepare food to meet special dietary requirements | Elective |
| SITHCCC023 | Use food preparation equipment | Elective |
| SITHKOP010 | Plan and cost recipes | Elective |
| SITHCCC031 | Prepare vegetarian and vegan dishes | Elective |
| SITHCCC028 | Prepare appetisers and salads | Elective |
| SITHCCC029 | Prepare stocks, sauces and soups | Elective |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Elective |
| SITHCCC035 | Prepare poultry dishes | Elective |
| SITHCCC037 | Prepare seafood dishes | Elective |
| SITHCCC036 | Prepare meat dishes | Elective |
| SITHCCC041 | Produce cakes, pastries and breads | Elective |
| SITXFSA006 | Participate in safe food handling practices | Elective |
| SITXINV006 | Receive, store and maintain stock | Elective |
| SITHKOP012 | Develop recipes for special dietary requirements | Elective |
| SITHKOP013 | Plan cooking operations | Elective |
Delivery Mode
This program is delivered through a combination of:
- Face-to-face classroom and Training Kitchen learning
- Online and self-study activities
Course Duration
This qualification is delivered over a total of 104 weeks, which includes:
- 80 weeks of classroom-based training and assessment
- 24 weeks of scheduled holiday breaks
The extended delivery period provides ample time for students to develop advanced hospitality and management skills at a professional pace.
Entry Requirements
While there are no formal entry requirements specified in the national training package for this qualification, AEI Australia requires applicants to meet the following criteria to ensure readiness and success:
- Be at least 18 years of age at the time of course commencement
- Have successfully completed Year 12 or equivalent, or hold another relevant qualification
- Participate in a course entry interview to assess suitability and individual learning needs
- Demonstrate English language proficiency through one of the following:
✅ An IELTS score of 6.0 (no older than 2 years), or equivalent (e.g., PTE, TOEFL)
✅ Completion of at least 5 years of education in an English-speaking country
✅ Completion of a Certificate IV or higher-level course for at least 6 months in an Australian RTO
✅ Successful completion of AEI Australia’s English Placement Test
Applicants must provide documentary evidence to support their English language proficiency.