CRICOS 095340E


This program is scheduled for 30 weeks including 2 weeks of Term Break. (after completion of Certificate III, Certificate IV (in Commercial Cookery / Hospitality / Patisserie) )and Diploma of Hospitality Management. Students will attend classes 2.5 days per week (20 hours a week full time study). All participants will attend an orientation workshop prior to commencement to discuss the course, delivery, RPL, assessment, support systems and pathways.


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 or for specialisation in accommodation services, cookery, food and beverage and gaming.

job roles

Possible job titles include:

♦ Area manager or operations manager

♦ Café owner or manager

♦ Club secretary or manager

♦ Executive chef

♦ Executive housekeeper

♦ Executive sous chef

♦ Food and beverage manager

♦ Head chef

♦ Motel owner or manager

♦ Rooms division manager.


Individuals may enter SIT60316 Advanced Diploma of Hospitality Management with limited or no vocational experience and without a lower level qualification. However, it is strongly recommended that individuals undertake lower level qualifications (Cert III ,Cert IV and Diploma of Hospitality Management) , and/or gain industry experience prior to entering the qualification.


Learners can Progress to ICHM Bachelor’s of business (Hospitality Management)


Domestic students:

♦Students must be minimum 18 years of age and have completed an equivalent of year 12

♦have Australian Core Skills Framework (ACSF) working Level 4 - based on pre enrollment LLN assessment

International students:

♦Students must be minimum 18 years of age and have completed an equivalent of year 12

♦IELTS band 5.5 or equivalent or have Australian Core Skills Framework (ACSF) working Level 4 - based on pre enrollment LLN assessment.

Additional Requirements

♦The student must have access to a reliable computer equipment and internet access to successfully complete the assessment tasks and online research.

No licensing, legislative or certification requirements apply to this qualification at the time of publication.

Enrollment to this course does not guarantee a job or successful education assessment.

Packaging rules

33 units must be completed:

♦ 16 core units

♦ 17 elective units

The MVC Industry Advisory Panel has selected the Elective units that are most appropriate to meet industry requirements. The selection of electives has been made in consideration with the complexity of skills appropriate to the AQF level of this qualification.

**proposed Electives may change with updated industry consultation, Please reconfirm about list of Electives at time of enrolment.

Unit code Unit name Unit Type
BSBDIV501 Manage diversity in the workplace Core
BSBFIM601 Manage finances Core
BSBMGT517 Manage operational plan Core
BSBMGT617 Develop and implement a business plan Core
SITXCCS008 Develop and manage quality customer service practices Core
SITXFIN003 Manage finances within a budget Core
SITXFIN004 Prepare and monitor budgets Core
SITXFIN005 Manage physical assets Core
SITXGLC001 Research and comply with regulatory requirements Core
SITXHRM003 Lead and manage people Core
SITXHRM004 Recruit, select and induct staff Core
SITXHRM006 Monitor staff performance Core
SITXMGT001 Monitor work operations Core
SITXMGT002 Establish and conduct business relationships Core
SITXMPR007 Develop and implement marketing strategies Core
SITXWHS004 Establish and maintain a work health and safety system Core
SITXCCS007 Enhance Customer Service Experiences Listed Elective
SITXWHS003 Implement and monitor work health and safety practices Listed Elective
SITXHRM002 Roster Staff Listed Elective
SITXCOM005 Manage conflict Listed Elective
SITHKOP002 Plan and cost basic menus Listed Elective
SITHKOP005 Coordinate cooking operations Listed Elective
SITXFSA001 Use hygienic practices for food safety Listed Elective
SITXFSA002 Participate in safe food handling practices Listed Elective
SITHCCC001 Use food preparation equipment Listed Elective
SITHCCC005 Prepare dishes using basic methods of cookery Listed Elective
SITHCCC006 Prepare appetisers and salads Listed Elective
SITHCCC007 Prepare stocks, sauces and soups Listed Elective
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Listed Elective
SITHCCC012 Prepare poultry dishes Listed Elective
SITHCCC013 Prepare seafood dishes Listed Elective
SITHCCC014 Prepare meat dishes Listed Elective
SITHCCC020 Work effectively as a cook * (work Placement) Listed Elective

Delivery MODE

This program is delivered face to face in a class room and business operation environment, offering management, research and simulated operation activities. Students will be required to complete comprehensive project activities. In addition, students will spend homework time researching and formalising projects using a computer.

Some assessment activities will be completed in the workshop and simulated Business environment.

In a highly supportive environment, the Trainer will teach students theory and practical activities in a classroom environment, providing real life examples about the work place. Activities include: group discussions; case studies / scenarios; role plays; computer based activities; research; presentations; project/activities; practical application of skills.

RPL and Credit Transfer is also offered to all students as part of the process. Please discuss your RPL and Credit Transfer needs before enrollment.

For each unit, students are provided with training manuals, which include all materials used in the training sessions, required assessment materials and additional reading and reference materials.

Delivery Location

Theory Classes will be conducted at : Level 2 West , 50 Grenfell street, Adelaide 5000
Practicals / Workshops at : University of South Australia, Playford Building,Level 7, Room No P15, Forme Road , Adelaide 5000

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