SIT60322 Advanced Diploma of Hospitality Management

CRICOS Course Code: 111092A

About this course

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 and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

Key Information

Course Duration

104 Weeks

Study Mode

Classroom, Self-study, Online



Course Location

Brisbane, Melbourne, Hobart

Course Fees

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Course Intake

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  • International students must be at least 18 years of age
  • International students must have completed at least the equivalent of Year 12.
  • These students must also have an IELTS Academic score of  5.5 not less than 5. PTE equivalent 42 not less than 36. The test results must be no more than 2 years old.
  • Students must also participate in a course entry interview to demonstrate their suitability for the course.

International Students may not be required to provide evidence of English Language competence where documented evidence can be provided to demonstrate any of the following:

  • The student was educated for 5 years in an English-speaking country.
  • The student has completed at least 6 months of a Certificate IV level course in an Australian RTO.
  • The student has successfully completed an English Placement Test.
  • The student has successfully completed a foundation course in Australia.
  • The student has successfully completed their High School in English Language.

*Note that other English language tests such as PTE and TOEFL can be accepted.  Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5.

Total Units 33   Core Units 14    Elective Units 19

Unit CodeUnit NameCore / Elective
BSBFIN601Manage Organisational FinancesCore
BSBOPS601Develop and Implement Business PlansCore
SITXHRM012Monitor staff performanceCore
SITXMPR014Develop and implement marketing strategiesCore
SITXWHS008Establish and maintain a work health and safety systemCore
SITXFIN011Manage physical assetsCore
SITXFIN010Prepare and monitor budgetsCore
SITXMGT005Establish and conduct business relationshipsCore
SITXCCS016Develop and manage quality customer service practicesCore
SITXGLC002Identify and manage legal risks and comply with lawCore
SITXHRM010 Recruit, select and induct staffCore
SITXFIN009Manage finances within a budgetCore
SITXHRM009Lead and manage peopleCore
SITXMGT004Monitor work operationsCore
SITHIND006Source and use information on the hospitality industryElective
SITHKOP010Plan and cost recipesElective
SITHKOP015Design and cost menusElective
SITXCCS015Enhance customer service experiencesElective
SITHCCC027Prepare dishes using basic methods of cookeryElective
SITXFSA005 Use hygienic practices for food safetyElective
SITXFSA006Participate in safe food handling practicesElective
SITHFAB021 Provide responsible service of alcoholElective
SITXHRM008Roster staffElective
SITHCCC023Use food preparation equipmentElective
SITXFSA008 Develop and implement a food safety programElective
SITXINV006Receive, store and maintain stockElective
SITHCCC026Package prepared foodstuffsElective
SITHCCC028Prepare appetisers and saladsElective
SITHCCC029Prepare stocks, sauces and soupsElective
SITHCCC043Work effectively as a cookElective
SITXCOM010Manage conflictElective
SITXWHS006Identify hazards, assess and control safety risksElective
SITXWHS007Implement and monitor work health and safety practicesElective

The Advanced Diploma of Hospitality Management includes Practical classes and Work placement. The practical class will be conducted in a fully equipped training kitchen. Students will commence and complete their work placement in term 4, which requires them to complete 36 service periods in hospitality service – 36 shifts.

Work placements provide students with the opportunity to apply the theory and skills they learned while studying in a professional workplace. For more information on work placement, including or support services; please feel free to contact Brighton College

Potential employment options are in any hospitality industry sector as a Chef de Cuisine, banquet manager, bar manager, restaurant manager, etc

Enquire about the course

Simply fill out the form to receive the course guide and a call from Brighton College Student Advisor.


Call 07 3123 4911

8.30 AM – 5.00 PM Monday to Friday