SIT60322 – Advanced Diploma of Hospitality Management
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Qualification Description
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.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Entry Requirements
There are no entry requirements for this qualification.
Packaging Rules
33 units must be completed:
- 14 core units
- 19 elective units, consisting of:
- 1 unit from Group A
- 1 unit from Group B
- 11 units from Group C
- 6 units from Group C, Group D, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
Note: Units marked with * have one or more prerequisites. Refer to individual units for details.
Core units | |
BSBFIN601 | Manage organisational finances |
BSBOPS601 | Develop and implement business plans |
SITXCCS016 | Develop and manage quality customer service practices |
SITXFIN009 | Manage finances within a budget |
SITXFIN010 | Prepare and monitor budgets |
SITXFIN011 | Manage physical assets |
SITXGLC002 | Identify and manage legal risks and comply with law |
SITXHRM009 | Lead and manage people |
SITXHRM010 | Recruit, select and induct staff |
SITXHRM012 | Monitor staff performance |
SITXMGT004 | Monitor work operations |
SITXMGT005 | Establish and conduct business relationships |
SITXMPR014 | Develop and implement marketing strategies |
SITXWHS008 | Establish and maintain a work health and safety system |
Elective units | |
Group A – Hygiene | |
SITHIND005 | Use hygienic practices for hospitality service |
SITXFSA005 | Use hygienic practices for food safety |
Group B – Operations | |
SITHCCC043* | Work effectively as a cook |
SITHIND008 | Work effectively in hospitality service |
SITHKOP013* | Plan cooking operations |
Group C – Hospitality | |
Accommodation Services – Front Office, Housekeeping and Portering | |
CPPCLO3100 | Maintain cleaning storage areas |
CPPCLO3101 | Clean carpeted floors |
CPPCLO3102 | Clean hard floors |
CPPCLO3103 | Clean and maintain amenities |
CPPCLO3105 | Clean glass surfaces |
CPPCLO3108 | Clean window coverings |
CPPCLO3111 | Clean rooms, furniture and fittings |
CPPCLO3112 | Clean walls, ceilings and fittings |
SITHACS009 | Clean premises and equipment |
SITHACS010 | Provide housekeeping services to guests |
SITHACS011 | Prepare rooms for guests |
SITHACS012 | Launder linen and guest clothes |
SITHACS013 | Provide porter services |
SITHACS014 | Provide valet services |
SITHACS015 | Conduct night audit |
SITHACS016 | Provide accommodation reception services |
SITTTVL001 | Access and interpret product information |
SITTTVL004 | Sell tourism products and services |
SITXCCS017 | Use a computerised booking system |
SITXCCS019 | Prepare quotations |
Asian Cookery | |
SITHASC020* | Prepare dishes using basic methods of Asian cookery |
SITHASC021* | Prepare Asian appetisers and snacks |
SITHASC022* | Prepare Asian stocks and soups |
SITHASC023* | Prepare Asian sauces, dips and accompaniments |
SITHASC024* | Prepare Asian salads |
SITHASC025* | Prepare Asian rice and noodles |
SITHASC026* | Prepare curry pastes and powders |
SITHASC027* | Prepare Asian cooked dishes |
SITHASC028* | Prepare Asian desserts |
SITHASC029* | Prepare Japanese cooked dishes |
SITHASC030* | Prepare sashimi |
SITHASC031* | Prepare sushi |
SITHASC032* | Produce Japanese desserts |
SITHASC033* | Prepare dim sum |
SITHASC034* | Prepare Chinese roast meat and poultry dishes |
SITHASC035* | Prepare tandoori dishes |
SITHASC036* | Prepare Indian breads |
SITHASC037* | Prepare Indian sweetmeats |
SITHASC038* | Prepare Indian pickles and chutneys |
Client and Customer Service | |
SITXCCS010 | Provide visitor information |
SITXCCS012 | Provide lost and found services |
SITXCCS013 | Provide club reception services |
Commercial Cookery and Catering | |
SITHCCC023* | Use food preparation equipment |
SITHCCC025* | Prepare and present sandwiches |
SITHCCC026* | Package prepared foodstuffs |
SITHCCC027* | Prepare dishes using basic methods of cookery |
SITHCCC028* | Prepare appetisers and salads |
SITHCCC029* | Prepare stocks, sauces and soups |
SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
SITHCCC031* | Prepare vegetarian and vegan dishes |
SITHCCC032* | Produce cook-chill and cook-freeze foods |
SITHCCC033* | Re-thermalise chilled and frozen foods |
SITHCCC035* | Prepare poultry dishes |
SITHCCC036* | Prepare meat dishes |
SITHCCC037* | Prepare seafood dishes |
SITHCCC038* | Produce and serve food for buffets |
SITHCCC039* | Produce pates and terrines |
SITHCCC040* | Prepare and serve cheese |
SITHCCC041* | Produce cakes, pastries and breads |
SITHCCC042* | Prepare food to meet special dietary requirements |
SITHCCC043* | Work effectively as a cook |
SITHCCC044* | Prepare specialised food items |
E-Business | |
SIRXOSM002 | Maintain ethical and professional standards when using social media and online platforms |
SIRXOSM004 | Analyse performance of social media and online business tools |
SIRXOSM006* | Develop and manage social media and online strategies |
SIRXOSM007 | Manage risk to organisational reputation in an online setting |
SIRXSTR001 | Develop an ecommerce strategy |
Events | |
SITEEVT023 | Plan in-house events |
SITEEVT026 | Manage event production components |
SITEEVT028 | Manage on-site event operations |
SITEEVT029 | Research event industry trends and practice |
SITEEVT031 | Determine event feasibility |
Food and Beverage | |
SITHFAB021 | Provide responsible service of alcohol |
SITHFAB023* | Operate a bar |
SITHFAB024* | Prepare and serve non-alcoholic beverages |
SITHFAB025* | Prepare and serve espresso coffee |
SITHFAB026* | Provide room service |
SITHFAB027* | Serve food and beverage |
SITHFAB028 | Operate and monitor cellar systems |
SITHFAB029* | Conduct a product tasting for alcoholic beverages |
SITHFAB030* | Prepare and serve cocktails |
SITHFAB031* | Provide advice on beers, spirits and liqueurs |
SITHFAB032* | Provide advice on Australian wines |
SITHFAB033* | Provide advice on imported wines |
SITHFAB034* | Provide table service of food and beverage |
SITHFAB035* | Provide silver service |
SITHFAB036 | Provide advice on food |
SITHFAB037* | Provide advice on food and beverage matching |
SITHFAB038 | Plan and monitor espresso coffee service |
SITHFAB039* | Manage the sale or service of wine |
Food Safety | |
SITXFSA006 | Participate in safe food handling practices |
SITXFSA007* | Transport and store food |
SITXFSA008* | Develop and implement a food safety program |
Gaming | |
SITHGAM022 | Provide responsible gambling services |
SITHGAM023* | Attend gaming machines |
SITHGAM024* | Operate a TAB outlet |
SITHGAM025* | Conduct Keno games |
SITHGAM026* | Analyse and report on gaming machine data |
SITHGAM027* | Deal Baccarat games |
SITHGAM028* | Conduct Big Wheel games |
SITHGAM029* | Deal Blackjack games |
SITHGAM030* | Deal Poker games |
SITHGAM031* | Deal Pontoon games |
SITHGAM032* | Conduct Rapid Roulette games |
SITHGAM033* | Conduct Roulette games |
SITHGAM034* | Attend casino gaming machines |
SITHGAM035* | Deal Caribbean Stud games |
SITHGAM036* | Deal Casino War games |
SITHGAM037* | Deal Mississippi Stud games |
SITHGAM038* | Conduct Rapid Baccarat games |
SITHGAM039* | Conduct Rapid Big Wheel games |
SITHGAM040* | Deal Three Card Poker games |
Inventory | |
SITXINV006* | Receive, store and maintain stock |
SITXINV007 | Purchase goods |
SITXINV008 | Control stock |
SITXINV009 | Establish stock purchasing and control systems |
Kitchen Operations | |
SITHKOP011* | Plan and implement service of buffets |
SITHKOP012* | Develop recipes for special dietary requirements |
SITHKOP014 | Plan catering for events or functions |
SITHKOP015* | Design and cost menus |
SITHKOP016 | Select catering systems |
Patisserie | |
SITHPAT011* | Produce cakes |
SITHPAT012* | Produce specialised cakes |
SITHPAT013* | Produce pastries |
SITHPAT014* | Produce yeast-based bakery products |
SITHPAT015* | Produce petits fours |
SITHPAT016* | Produce desserts |
SITHPAT017* | Prepare and model marzipan |
SITHPAT018* | Produce chocolate confectionery |
SITHPAT019* | Model sugar-based decorations |
SITHPAT020* | Design and produce sweet showpieces |
Working in Industry | |
SITHIND006 | Source and use information on the hospitality industry |
SITHIND008 | Work effectively in hospitality service |
Group D – General electives | |
Administration | |
BSBINS401 | Analyse and present research information |
BSBTWK503 | Manage meetings |
Communication and Teamwork | |
BSBCMM411 | Make presentations |
BSBTWK501 | Lead diversity and inclusion |
SITXCOM009 | Address protocol requirements |
SITXCOM010 | Manage conflict |
Computer Operations and ICT Management | |
BSBTEC301 | Design and produce business documents |
BSBTEC302 | Design and produce spreadsheets |
BSBTEC303 | Create electronic presentations |
BSBTEC402 | Design and produce complex spreadsheets |
Crisis Management | |
SITXCRI003 | Respond to a customer in crisis |
SITXCRI004 | Manage a business continuity crisis |
Environmental Sustainability | |
BSBSUS511 | Develop workplace policies and procedures for sustainability |
MSS405088 | Plan, implement and monitor energy management |
Finance | |
BSBFIN401 | Report on financial activity |
BSBHRM416 | Process payroll |
BSBHRM526 | Manage payroll |
SITXFIN008 | Interpret financial information |
SITXFIN012 | Manage revenue |
First Aid | |
HLTAID011 | Provide First Aid |
Franchising | |
BSBESB406 | Establish operational strategies and procedures for new business ventures |
Human Resource Management | |
BSBHRM612 | Contribute to the development of employee and industrial relations strategies |
SITXHRM008 | Roster staff |
SITXHRM011 | Manage volunteers |
Management and Leadership | |
BSBOPS502 | Manage business operational plans |
BSBOPS504 | Manage business risk |
Marketing and Public Relations | |
BSBMKG431 | Assess marketing opportunities |
SITXMPR009 | Coordinate production of brochures and marketing materials |
SITXMPR010 | Create a promotional display or stand |
SITXMPR011 | Plan and implement sales activities |
SITXMPR012 | Coordinate marketing activities |
SITXMPR013 | Participate in cooperative online marketing initiatives |
SITXMPR015 | Obtain and manage sponsorship |
Planning and Product Development | |
SITTPPD016 | Research and analyse tourism data |
SITTPPD017 | Develop tourism products |
SITTPPD018 | Develop environmentally sustainable tourism operations |
SITTPPD019 | Develop culturally appropriate tourism operations |
Security | |
CPPSEC2109 | Monitor and control access and exit of persons and vehicles from premises |
CPPSEC2110 | Monitor and control individual and crowd behaviour to maintain security |
CPPSEC3122 | Plan provision of close protection services |
Work Health and Safety | |
SITXWHS006 | Identify hazards, assess and control safety risks |