SIT60322 Advanced Diploma of Hospitality Management

Advanced Hospitality Management for Senior Roles

Tuition Fee

$25,000

CRICOS Code

110927D

Delivery Location

Melbourne, Sydney

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

All students must be 18 years of age or over at the time of applying for admission at Ridge International College.

Entry into this course requires an IELTS band score of 6.0 with no less than band 5.5 or PTE Score of 50 or in line with Department of Home Affairs (DHA) regulations.
Learning (ACSF Level 4), reading (ACSF Level 4), writing (ACSF Level 3), oral communication (ACSF Level 4), and numeracy (ACSF Level 4) are desirable to participate in this course.
Satisfactory completion of studies in the applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into this qualification.
You will be required to complete a Pre-Training Review to determine your suitability for this qualification.
Completing a Language, Literacy and Numeracy (LLN) assessment.
Mature age students will also be considered without the minimum education requirements but with relevant work experience within chosen area of study and a demonstrated capacity to meet the course requirements.

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 the main campus at Level 5, 85 Queen Street, Melbourne, VIC 3000 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.

Fees Breakdown

Application Fee

$300 (non-refundable)

Resource Fee

$800 (non-refundable)

Resources Fee

$350 (non-refundable)

Tuition Fee

$25,000

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