SIT60322 – Advanced Diploma Of Hospitality Management

130 weeks over 8 terms

Adelaide & Sydney

RTO Code : 40298

Cricos Course Code : 110495A

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This qualification reflects the role of individuals operating at a senior level who use substantial industry knowledge and wide-ranging, specialised managerial skills. They operate independently, take responsibility for others and make a range of strategic business decisions


Salford College offers the following options

130 weeks over 10 terms, including breaks and holidays

After completing SIT50422 Diploma of Hospitality Management:26 Weeks over 2 terms, including breaks and holidays RPL/Credit transfer may reduce your course duration and fees if applied 2 weeks prior to the acceptance into the course

Study Mode and Assessment Methods

This course is delivered face to face in a classroom environment and includes theory, group discussions, case studies, presentations and research, workplace simulated activities, kitchen and restaurant practical activities, computer activities and written assessments

Entry Requirements

Click here to know more about the entry requirements


Tuition Fee – $29500

Non – Tuition Fee comes to $2150 and the details are given below:

Application Fee – $350

Material Fee – $1800

(includes kitchen tools (if applicable), uniforms, textbooks, other materials and consumables)

Estimated Total Fee – $31650

To know about our promotional discounts/government subsidised training cost, please fill the form below so we can send the latest offers to your email.

Course Template Form - International

Note :

1. Certificate level qualification from Australia or/and Life experiences and background of relevant work (to be supported by resume and interview and referrals)

2. All students need to fulfil the GTE (genuine temporary entrant) requirements listed on DHA website and Salford College website

3. All LLN testing is done via skype or face to face interview with College Authorities or an authorised Agent of the College

4. All qualification certificates have to be attested by a local Notary public or Justice of Peace or an authorised officer/agent of Salford College


To study the course, candidates are expected to complete TOEFL, PTE, OET, or/and meet the literacy, language, numeracy (LLN) test organised by Salford college.

After achieving SIT60322 Advanced Diploma of Hospitality Management individuals could progress to higher education qualifications in management, hospitality or business

Click here for more information about pathways with Universities

Recognition of Prior Learning/Credit Transfer

Do you already have existing skills and knowledge and don’t need additional training? Have you done previous training?

Please contact our office if you would like to undertake Recognition of Prior Learning (RPL) or apply for credit transfer. RPL/Credit transfer may reduce your course duration and fees

Course Structure

There are 33 units in this qualification out of which 14 are core units and 19 are elective units. The Salford College Industry Advisory Panel has recommended the elective units which are most suitable for the workplace.

Unit CodeUnit NameCore/Elective
SITXFSA008*Develop and implement a food safety programElective
BSBOPS601Develop and implement business plansCore
SITXMPR014Develop and implement marketing strategiesCore
SITXCCS016Develop and manage quality customer service practicesCore
SITXCCS015Enhance customer service experiencesElective
SITXMGT005Establish and conduct business relationshipsCore
SITXWHS008Establish and maintain a work health and safety systemCore
SITXGLC002Identify and manage legal risks and comply with lawCore
SITXWHS007Implement and monitor work health and safety practicesElective
SITXHRM009Lead and manage peopleCore
SITXFIN009Manage finances within a budgetCore
BSBFIN601Manage organisational financesCore
SITXFIN011Manage physical assetsCore
SITXHRM012Monitor staff performanceCore
SITXMGT004Monitor work operationsCore
SITHKOP010Plan and cost recipesElective
SITHKOP011*Plan and implement service of buffetsElective
SITHKOP013*Plan cooking operationsElective
SITXFIN010Prepare and monitor budgetsCore
SITHFAB025*Prepare and serve espresso coffeeElective
SITHCCC027Prepare dishes using basic methods of cookeryElective
SITHCCC042*Prepare food to meet special dietary requirementsElective
SITHCCC036*Prepare meat dishesElective
SITHCCC035*Prepare poultry dishesElective
SITHCCC037*Prepare seafood dishesElective
SITHCCC030 **Prepare vegetable, fruit, eggs and farinaceous dishesElective
SITHCCC031*Prepare vegetarian and vegan dishesElective
SITHCCC038*Produce and serve food for buffetsElective
SITHCCC041*Produce cakes, pastries and breadsElective
SITHPAT016*Produce dessertsElective
SITXHRM010Recruit, select and induct staffCore
SITXHRM008Roster staffElective
SITXFSA005Use hygienic practices for food safetyElective
Pre-requisite Unit**
Unit CodeUnit Title
SITHCCC027Prepare dishes using basic methods of cookery
SITXFSA005Use hygienic practices for food safety
Pre-requisite Unit*
Unit CodeUnit Title
SITXFSA005Use hygienic practices for food safety

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