SIT60322 Advanced Diploma of Hospitality Management
Advance your career with the best Hospitality Management course in Australia, designed for real industry skills and global opportunities
Study Mode
Blended
Delivery Location
Nationally
Course Overview
The SIT60322 Advanced Diploma of Hospitality Management is designed for senior managers in the hospitality sector who manage a broad range of functions and make strategic decisions. This qualification equips students with advanced hospitality and managerial skills, preparing them for senior roles in the hospitality industry. Graduates can work across restaurants, hotels, cafes, motels, catering, clubs, and other establishments.
Admission Requirements
Ridge International College has the following entry requirements:
For enrolment into the course domestic students must:
- Student must be 18 years and above
- Satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into this qualification.
- Participate in a course entry interview to determine suitability for the course and student needs.
- Student must undertake language, Literacy and Numeracy and Digital Proficiency Assessment and achieve the following ACSF Levels:
- Learning – Level 3
- Reading – Level 3
- Writing – Level 3
- Oral Communication – Level 3
- Numeracy – Level 2
- Digital – Level 2
Career Outcomes
Area manager or operations manager
Cafe owner or manager
Club secretary or manager
Motel owner or manager
General Application Manager
Rooms division manager
Choose Structure
Core Units
- SITXHRM009 Lead and manage people
- SITXFIN009 Manage finances within a budget
- SITXMGT004 Monitor work operations
- SITXCCS016 Develop and manage quality customer service practices
- SITXFIN010 Prepare and monitor budgets
- SITXGLC002 Identify and manage legal risks and comply with law
- SITXMGT005 Establish and conduct business relationships
- SITXHRM012 Monitor staff performance
- SITXWHS008 Establish and maintain a work health and safety system
- BSBOPS601 Develop and implement a business plan
- SITXHRM010 Recruit, select, and induct staff
- SITXMPR014 Develop and implement marketing strategies
- BSBFIN601 Manage organisational finances
- SITXFIN011 Manage physical assets
Elective Units
- SITXFSA005 Use hygienic practices for food safety
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITXFSA006 Participate in safe food handling practices
- SITHCCC023 Use food preparation equipment
- SITHCCC028 – Prepare appetisers and salads
- SITHCCC029 Prepare stocks, sauces, and soups
- SITHCCC025 Prepare and present sandwiches
- SITHCCC035 Prepare poultry dishes
- SITHCCC036 Prepare meat dishes
- SITHCCC030 Prepare vegetable, fruit, eggs, and farinaceous dishes
- SITHPAT016 Produce desserts
- SITHCCC037 Prepare seafood dishes
- SITHCCC041 Produce cakes, pastries, and breads
- SITHCCC031 Prepare vegetarian and vegan dishes
- SITHKOP013 Plan cooking operations
- SITXHRM008 Roster staff
- SITXFSA008 Develop and implement a food safety program
- SITXCOM010 Manage conflict
- BSBOPS502 Manage business operational plans
Work Placement
At least 48 shifts in a hospitality establishment, including breakfast, lunch, dinner, and special functions. Work placement can be arranged by the college or arranged independently by the student, subject to suitability.
Assessment Methods
Written/Oral Questions
Practical Demonstration
Written Assignments
Case Studies and Project Tasks
Roleplay and Class Activities
Recognition of Prior Learning (RPL) & Credit Transfer
Students may apply for Recognition of Prior Learning (RPL) and have relevant work or life experience considered towards this qualification. Throughout your personal and professional life, you will have developed a broad range of skills and knowledge through employment, volunteer work, family responsibilities, and everyday activities. The evidence of these experiences can be assessed and may contribute to achieving this qualification. If you have previously completed the same unit, you may also be eligible to apply for a credit transfer. To request RPL or credit transfer, please indicate your preference on the application form or speak with our staff during the enrolment process. For further information, refer to the RPL and Credit Transfer Policy.
Delivery Arrangements
This program is to be delivered face to face at our campuses with access to a simulated industry kitchen located at 97 Smith St, Fitzroy, Victoria 3065 to receive practical training as part of the course training program. As a requirement of this course, the students will also have access to all the required equipment and facilities. Each unit is delivered in a combination of face-to-face theory and demonstration sessions in the classroom and the training kitchen which is supported by practical group development and individual activities within the hospitality industry. Students will be provided with a detailed learner guide and learning materials to support the assessment activities. The learning materials will include learning assessments and other reference material available from trainers relevant to the unit of competence being delivered. The learning materials will include learning assessments and other reference material available from trainers relevant to the unit of competence being delivered.
Upcoming Intakes
28/04/2025
09/06/2025
28/07/2025
08/09/2025
27/10/2025
08/12/2025
26/01/2026
09/03/2026
