SIT60316 Advanced Diploma
of Hospitality Management
SIT60316 Advanced Diploma of Hospitality MANAGEMENT
Already in hospitality but want to progress? Completing this advanced diploma course will enable you to perform the duties of a restaurant manager or operational manager at a hotel or other tourist venue.
On completion, you might do a bachelor’s course in Hospitality, the pathway option, or go straight into a lively and responsible hospitality job.
International students: 2 years, inclusive of 12 weeks’ work placement
Domestic students: 18-24 months, online learning
Get ready for service with our practical hospitality courses
- CRICOS Code: 091096M
- Delivery Mode: Face-to-Face (include 1/3 Online component)
Industry Work Placement
- Course Duration:104 Weeks
64 Weeks Tuition Delivery
12 weeks (360 hours) Work Placement
- Volume of Learning: Total Hours:2280
Face to Face:1280
- Material Fee: $ 100.00/term
- Non-Refundable: Enrolment Fee $ 250.00
- Tuition Fee: $ 20,000.00
-Duration: 18 to 24 Months
-Delivery Mode: Online via Learning Management System (MOODLE)
-Tuition Fee: $ 1,500 (Upfront) and remaining balance $ 6,000 (Payment Plan)
-Material Fee: $ 330.00
-Non-Refundable Enrolment Fee: $ 250
Students are required to complete all of the following units:
|UNIT CODE||UNIT TITLE||CORE/ELECTIVE|
|BSBDIV501||Manage diversity in the workplace||C|
|BSBMGT517||Manage operational plan||C|
|BSBMGT617||Develop and implement a business plan||C|
|SITXCCS008||Develop and manage quality customer service||C|
|SITXFIN003||Manage finances within a budget||C|
|SITXFIN004||Prepare and monitor budgets||C|
|SITXFIN005||Manage physical assets||C|
|SITXGLC001||Research and comply with regulatory requirements||C|
|SITXHRM003||Lead and manage people||C|
|SITXHRM004||Recruit, select and induct staff||C|
|SITXHRM006||Monitor staff performance||C|
|SITXMGT001||Monitor work operations||C|
|SITXMGT002||Establish and conduct business relationships||C|
|SITXMPR007||Develop and implement marketing strategies||C|
|SITXWHS004||Establish and maintain a work health and safety system||C|
|SITXFSA001||Use hygienic practices for food safety||E|
|SITHIND002||Source and use information on the hospitality industry||E|
|SITXFIN001||Process financial transactions||E|
|SITXFSA002||Participate in safe food handling practices||E|
|SITXWHS001||Participate in safe work practices||E|
|SITXINV001||Receive and store stock||E|
|BSBWOR203||Work effectively with others||E|
|SITXCCS006||Provide service to customers||E|
|SITXCOM002||Show social and cultural sensitivity||E|
|BSBCMM401||Make a presentation||E|
|BSBSUS501||Develop workplace policy and procedures for sustainability||E|
|SITXINV005||Establish stock purchasing and control systems||E|
|SITHIND004||Work effectively in hospitality service||E|
Students wishing to apply for course credit must refer to Student Handbook
On successful completion of the course, students will receive Advanced Diploma of Hospitality. Graduates from this course will be able to perform the duties of a restaurant manager or operational manager of a hospitality operation. After completing this course a learning pathway to Bachelor degree hospitality would support career progression.
Employment pathways are available to students who complete this qualification in:
• Restaurant Manager
• Area manager or operations manager.
|Theory Class Rooms Address||Commercial Training Kitchens Address|
388 Queen Street,
Brisbane, QLD 4000
Level 2 (Suite 203)
9 -15 Bay Street,
Southport, QLD 4215
451 Fairfield road
Yeronga, QLD, 4104
58 Cavill Ave, Australia
Surfers Paradise, QLD, 4217
11-15 Deane Street,
Burwood, NSW 2134
Shop 12 & 38 Norton Street,
Leichardt, NSW 204
The following learning support will be available to learners:
- Access to well qualified and experienced trainers from multicultural backgrounds.
- Additional support for students with language barriers from the ELICOS arm of SSBT. The following processes will be applied for students considered to be ”at risk”:
Please refer to the ‘Course Progress and Attendance Monitoring Policy’
Evidence gathering technique used for this course:
• Combination of practical and written exercises which may include direct observation, role-plays written/verbal questioning, interviews and self-evaluations, case studies, projects, assignments are used to assess required knowledge and skills including third party report.
All students enrolled in this course must be employed at an approved hospitality venue and complete traineeship in order to gain this qualification.
The further study pathways available to learners who undertake this qualification include:
Possible eligibility for credit transfer at universities towards Bachelors of Hospitality Management. It must be noted that each university has its own rules and that the participants must do their own research in this regard.
Note: SSBT does not offer the qualifications listed above in possible study pathways.
All students entering this course must have completed Year 10 or equivalent qualification.
Overseas students must demonstrate English language proficiency of IELTS 5.5 or equivalent.
Students with no formal qualifications are required to successfully complete the LLN test and meet with the Training Manager to be admitted.
Student must possess & bring their own laptop/notebook to class fully charged.
Overseas students can only enroll face to face 20 hours per week.
Note: Person seeking to enrol in this course must also read Student Handbook provided on this website.