SIT60322 Advanced Diploma of Hospitality Management
  +61 2 8628 7973       [email protected]
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SIT60322 Advanced Diploma of Hospitality Management

CRICOS Course Code: 111703A

SIT60322 Advanced Diploma of Hospitality Management


About this course


SIT60322 Advanced Diploma of Hospitality Management
The latest release of the qualification can be found at:

Western Sydney College
RTO Code: 45360
CRICOS Provider Code: 03690M

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.

Target groups for the SIT60322 Advanced Diploma of Hospitality Management are individuals who are:

  • Individuals seeking to pursue or further a career in a Hospitality Industry
  • Individuals seeking to enhance their current skills
  • Individuals seeking to pursue a higher education qualification

Area manager or operations manager

  • Cafe 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

Students who complete this course may wish to continue their education into higher education qualifications in Hospitality Management.

Thirty Three (33) units including Fourteen (14) core units and nineteen (19) elective units are required for the award of the SIT60322 Advanced Diploma of Hospitality Management. Units have been selected in accordance with the packaging rules and are relevant to the work outcome, local industry requirements and qualification level.

Unit Code Unit Name
SITXFIN010 Prepare and monitor budgets
SITXFIN009 Manage finances within a budget
BSBFIN601 Manage organisational finances
SITXHRM010 Recruit, select and induct staff
SITXHRM009 Lead and manage people
SITXHRM012 Monitor staff performance
BSBOPS601 Develop and implement business plans
SITXFIN011 Manage physical assets
SITXMPR014 Develop and implement marketing strategies
SITXWHS008 Establish and maintain a work health and safety system
SITXCCS016 Develop and manage quality customer service practices
SITXGLC002 Identify and manage legal risks and comply with law
SITXMGT004 Monitor work operations
SITXMGT005 Establish and conduct business relationships
SITXFSA005 Use hygienic practices for food safety
SITHCCC043* Work effectively as a cook
SITHCCC023* Use food preparation equipment
SITHCCC028* Prepare appetisers and salads
SITHCCC029* Prepare stocks, sauces and soups
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC035* Prepare poultry dishes
SITHCCC036* Prepare meat dishes
SITHCCC037* Prepare seafood dishes
SITHCCC038* Produce and serve food for buffets
SITHCCC040* Prepare and serve cheese
SITHCCC041* Produce cakes, pastries and breads
SITHCCC042* Prepare food to meet special dietary requirements
BSBINS401 Analyse and present research information
BSBTWK503 Manage meetings
BSBCMM411 Make presentations
BSBTEC301 Design and produce business documents
BSBTEC402 Design and produce complex spreadsheets
BSBSUS511 Develop workplace policies and procedures for sustainability



This qualification will be delivered over 104 weeks, including 80 weeks of training and assessment spread over 8 terms of 10 weeks each, plus one work placement block completed during term 8 and 24 weeks of holidays.

The delivery mode for this qualification will be 6.5 hours Online and 13.5 hours face to face blended delivery mode combined with classroom and
practical training in a commercial kitchen setting. Classroom training will be held at 55 High Street in Parramatta NSW 2150 and 39 Dixon Street, Sydney, NSW, 2000. Practical training will be held
in multiple locations including:

1. 39 Dixon Street, Sydney, NSW, 2000,

2. Indreni Function centre, 588 princess highway, Rockdale

Western Sydney College has the following entry requirements:
International students must:

• Be at least 18 years of age and have completed Year 12 or equivalent.
• An overall valid academic IELTS score of at least 6 or equivalent with no band less than 5.5 unless exempted (please refer to the DOHA website for Acceptable English Evidence and Exemptions); or an English proficiency of upper intermediate level or above from an approved ELICOS provider; or have completed Certificate IV level course in an Australian RTO within the last 2 years; or have successfully passed Western Sydney College’s English Placement Test.
* 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.
• For Packaged courses, student must (successfully) complete the lower qualification to progress to the higher qualification.
• International Students must meet the Student Visa (SC500) requirements.

The delivery mode of this qualification will be 6.5 hours Online and 13.5 hours face to face blended delivery mode combined with classroom and
practical training in a commercial kitchen setting.

This qualification consists of different Units of Competencies (UOC) and our qualified trainers will explain UOC outlines at the beginning of the
training of each UOC.

Classroom training is held in fully equipped classrooms and practical training is held in a fully set up commercial kitchen.

Each training session is facilitated with learner resources such as PowerPoint Presentation, student learner guide, formative activities, and where applicable, supported with simulated case studies, policies and procedures, software and necessary hardware, etc.

Students can bring their laptops that must have Microsoft Office or other necessary software installed. Laptops must be fully charged and students must bring a USB flash drive.

For practical sessions, all students must wear a complete set of clean laundered and ironed uniforms and correct footwear.

A work placement is also required to achieve this qualification. Students will work in a commercially running kitchen, facing real-life customers to practice the knowledge and skills they developed during their training.

This course may have various timetables and students are required to contact our admissions team before course commencement.

Note: The course timetable will be available before course commencement and students are required to contact our admissions team for the available timetables.

All our Units of Competencies (UOC) are assessed through a combination of assessment types.These may include practical demonstrations, role plays, writing reports, group projects, presentations, and written questionnaires, etc.

All International students are required to meet satisfactory course progress to meet their student visa requirements. Please refer to International Student Handbook which is available on our website on the specific support that WSC offers to international students. Additional support is provided to those international students who are identified as a risk of not meeting the course progress requirements as per the intervention strategy.

Western Sydney College is committed to ensuring that students get all the support they need to complete their studies.

Western Sydney College will provide a wide range of learning support options and resources to assist students such as;

One-on-one support from our trainers/assessors to assist with their studies. Additional classes, tutorial, and workshops.One-on-one support from the Administration relating to any student concerns such includes language, literacy, and numeracy issues. Referral to relevant external services.
If students need any support, please contact the support team.

E: [email protected]

Students may apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer or recognition of prior learning) as
per the information included in our International Student Handbook.

For international students, the granting of course credit may affect their course fees as well as the duration of the course.

The result of the application for credit and any changes to fees or course duration will be advised to students in writing.

If course credit is granted following the issuance of the Confirmation of Enrolment, students will receive a new Confirmation of Enrolment showing reduced course duration.

For further details please contact our admissions team.
Email: [email protected]

The costs for this course are as follows:

Enrolment fee: $250 (non-refundable)

Course fees: $18,000

Materials fees: $75 per Term

Uniform, Tool Kit & other resources: $1500 (one of fee payable at the commencement of the course)
Payment terms and conditions are included in the Student Handbook. Additionally, a detailed payment plan and payment arrangements are provided in the letter of offer and written agreement which is provided to the student for their review and agreement prior to acceptance into the course. The agreement also includes details of additional fees and charges, which may be applicable.

Please note Western Sydney College reserves the right to vary the tuition fees and/or other charges from time to time.

Please contact the administration for current course fees and associated charges.

Complete and submit the student application form with relevant supporting documents. Students can apply directly to Western Sydney College or through an authorized agent of Western Sydney College. Please refer to our website for a detailed application process.

Western Sydney College

Sydney Campus: Level 2, 39 Dixon Street,
Sydney, NSW 2000
Parramatta Campus: 55 High Street, Parramatta,
NSW 2150
Phone: +61 02 8628 7973
E: [email protected]