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Advanced Diploma of Hospitality Management (24-month)

Advanced Diploma of Hospitality Management


  • Course National Code: SIT60316
  • Course CRICOS Code: 093688D
  • Course Duration: 24 Months (104 Weeks)


Thinking of running your own restaurant or cafe? The Advanced Diploma of Hospitality Management has been designed for those who want to learn everything it takes to run your own establishment. From customer service, hospitality basics, food and beverage service to finance, marketing, HR and business plans this course provides participants with everything that they need to run and build a solid business within the hospitality industry.


2019-2020 Intakes


This course is delivered over 104 weeks in 8 terms including holidays. Classes are scheduled for 20 hours per week (2 days per week + 4 hours supervised training).


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

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.


Those students who wish to undertake this course should meet the following academic and English language requirements.


English Language

Year 12

  • Upper-intermediate Level of English or
  • IELTS Test Score of 5.5 overall (General or Academic) or
  • TOEFL iBT Test Score of 46 or
  • PTE Academic Test Score of 42 or
  • Cambridge English Advanced (CAE) 162 or
  • OET Pass Grade B or
  • IELTS test score of 5 or equivalent with at least 10 weeks ELICOS
  • IELTS test score of 4.5 or equivalent with at least 20 weeks ELICOS
  • You may be exempted to provide evidence of English Language competence if:
    • you have studied for 5 years in an English speaking country.
    • you have completed at least 6 months of a Certificate IV OR higher level course in an Australian Education Provider under a student visa.
    • you have successfully completed a foundation course in Australia
    • you have successfully completed the College English Placement Test.
    • you have successfully completed your High School or higher tertiary qualification in English Language.

Please note that you are required to meet the Department of Home Affairs English language requirements for student visa applications, which may differ from the aforementioned course entry requirements.  Please refer to to find out the assessment level for your country and to determine the required level of English that you should possess.


You may enter the qualification through a number of entry points including:

  • SIT40413 or SIT40516 Certificate IV in Commercial Cookery or
  • SIT30813 or SIT30816 Certificate III In Commercial Cookery or
  • SIT50416 Diploma Of Hospitality Management or
  • SIT50313 Diploma Of Hospitality or
  • With acceptable industry experience in the field of hospitality


After achieving this qualification you may choose to undertake

  • Bachelor degrees in Hospitality Management or business.


This course is delivered on face-to-face classroom based. Various structured activities and industry excursions are included to provide an opportunity to explore the current industry practices. Assessment is competency based. Industry placement or assessment in a live industry environment is required for specific units of competency within this qualification.


Full Course Fee: (Aus) $19,500 inclusive of all learning materials.


To be able to achieve this qualification, students must successfully complete 33 units in 7 terms (this course is shorter for the students with commercial cookery qualifications. See more):

Business Planning and Market Research

  • BSBMGT617 Develop and implement a business plan
  • BSBMGT616 Develop and implement strategic plans
  • SITXMPR007 Develop and implement marketing strategies
  • BSBMKG609 Develop a marketing plan

Intro to Operations & Advanced Work Health & Safety

  • SITXWHS004 Establish and maintain a work health and safety system
  • BSBWHS605 Develop, implement and maintain WHS management systems
  • BSBMGT517 Manage operational plan
  • SITXMGT001 Monitor work operations
  • BSBDIV501 Manage diversity in the workplace


  • SITXFIN002 Interpret financial information
  • SITXFIN003 Manage finances within a budget
  • SITXFIN004 Prepare and monitor budgets
  • SITXFIN005 Manage physical assets
  • BSBFIM601 Manage finances

Menu Planning & Customer Service

  • SITXCCS006 Provide service to customers
  • SITXCCS008 Develop and manage quality customer service practices
  • SITHKOP006 Plan catering for events or functions
  • SITHKOP007 Design and cost menus

Stock Control & Food Safety

  • SITXINV002 Maintain the quality of perishable items
  • SITXINV004 Control stock
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXFSA004 Develop and implement a food safety program

Human Resources & Management

  • SITXHRM003 Lead and manage people
  • SITXHRM004 Recruit, select and induct staff
  • SITXHRM006 Monitor staff performance
  • SITXMGT002 Establish and conduct business relationships
  • BSBADM502 Manage meetings

Term 7: Industry Placement – Two Streams available:

Stream 1- Commercial Cookery (Back of House)- Please note that this term requires extensive self-study and Industry Placement, students should plan for 3 days of face to face study per week.

  • SITHCCC005 Prepare dishes using basic methods of cookery***
  • SITHCCC012 Prepare poultry dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC014 Prepare meat dishes
  • SITHCCC020 Work effectively as a cook (requires 48 complete food service periods in RTO approved live commercial kitchen)
  • SITXGLC001 Research and comply with regulatory requirements

Stream 2- Hospitality (Front of House)
Please note that this term requires extensive self-study and Industry Placement, students should plan for 3 days of face to face study per week.

  • SITHIND001 Use hygienic practices for hospitality service
  • SITHFAB002 Provide responsible service of alcohol
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHIND004 Work effectively in hospitality service (requires 36 complete service periods (shifts) in RTO approved restaurant/café
  • SITXGLC001 Research and comply with regulatory requirements

*** This unit is an additional requirement of the college in order to ensure that participants are ready to participate in IP in line industry standards

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