SIT60322 – Advanced Diploma of Hospitality Management

CRICOS Course Code: 111166K

Course Outline

Individuals well suited for our Advanced Diploma of Hospitality Management are those looking to pursue a career that will utilize a broad range of hospitality skills, combined with specialized managerial skills and substantial knowledge of industry to coordinate and monitor hospitality operations. Students in this field will operate with a high level of autonomy and will be responsible for the creation and implementation of strategic business management decisions.

Our Advanced Diploma of Hospitality Management qualification provides students with a clear pathway to work in any hospitality industry sector and for a diverse range of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafes and coffee shops. Students completing this course will achieve the skills and framework required for multiskilling and for specialization in accommodation services, cookery, food and beverage gaming.

Due to the nature of this course and the flexible electives available for students, we can ensure that you are working towards your goals in their chosen industry by allowing for specialized learning activities, catered towards your own preferences and career goals.

Delivery mode: Face to Face

Delivery site:

Classroom – Mezzanine 56-58 York Street Sydney NSW 2000

Kitchen – Shop 22, The Quay Haymarket, 61-79 Quay Street, Haymarket, 2000

More information is available via the My Skills Website.

Course Details

The Advanced Diploma of Hospitality Management is offered over  104 weeks, including 80 weeks of training and assessment spread over 8 terms of 10 weeks each and 24 weeks of holidays.

No of Units Units Core/Electives
1 BSBFIN601 Manage organisational finances Core
2 BSBOPS601 Develop and implement business plans Core
3 SITXCCS016 Develop and manage quality customer service practices Core
4 SITXFIN009 Manage finances within a budget Core
5 SITXFIN010 Prepare and monitor budgets Core
6 SITXFIN011 Manage physical assets Core
7 SITXGLC002 Identify and manage legal risks and comply with law Core
8 SITXHRM009 Lead and manage people Core
9 SITXHRM010 Recruit, select and induct staff Core
10 SITXHRM012 Monitor staff performance Core
11 SITXMGT004 Monitor work operations Core
12 SITXMGT005 Establish and conduct business relationships Core
13 SITXMPR014 Develop and implement marketing strategies Core
14 SITXWHS008 Establish and maintain a work health and safety system Core
15 SITXFSA005 Use hygienic practices for food safety Electives- Group A
16 SITHKOP013* Plan cooking operations Electives- Group B
17 SITHCCC041 Produce cakes, pastries and breads Electives- Group C
18 SITHCCC042 Prepare food to meet special dietary requirements Electives- Group C
19 SITHCCC043 Work effectively as a cook Electives- Group C
20 SITXFSA006 Participate in safe food handling practices Electives- Group C
21 SITXINV008            Control stock Electives- Group C
22 SITHKOP015 Design and cost menus Electives- Group C
23 SITXCCS012           Provide lost and found services Electives- Group C
24 SITHFAB021 Provide responsible service of alcohol Electives- Group C
25 SITXFSA008* Develop and implement a food safety program Electives- Group C
26 SITHIND006 Source and use information on the hospitality industry Electives- Group C
27 SITHCCC036 Prepare meat dishes Electives- Group C
28 SITHFAB025*Prepare and serve espresso coffee Electives- Group C
29 BSBSUS511 Develop workplace policies and procedures for sustainability Electives- Group D
30 SITXHRM008 Roster staff Electives- Group D
31 SITHFAB027* Serve food and beverage Electives- Group C
32 SITHFAB032*Provide advice on Australian wines Electives- Group C
33 HLTAID011 Provide First Aid Electives- Group D


Note: Students who have completed the units in bold will receive credit transfer and will complete all other units in 2 terms as per our schedule for these students.

Total 384 hours work placement is required.

ABM will ensure students have access to a range of resources as required in the units and training package however students will be required to have access to their own computers (including software programs such as Microsoft Office), printers, internet facilities, and stationery resources. Students will also be required to bring their own device to each session ensuring it has connectivity to the internet.

Assessment is competency based. Students are required to complete written and practical tasks, which reflect the requirements of the units of competency and current workplace practices. Assessment is continuous throughout the duration of the course. Completed and submitted work will be assessed within ten (10) working days and feedback provided to the student as soon as possible thereafter.

Where the student’s work is assessed to be not yet satisfactory, he/she will be provided with additional advice, coaching or tutoring and the opportunity to re-submit the work with a view to having it assessed as satisfactory.

Feedback and information regarding the student’s competency, progress and study will be provided by the facilitator on a regular and ongoing basis. Ongoing support is also available to all learners and will be provided as soon as a need is identified.

Students obtaining a ‘competent’ result for all listed competencies will be issued, by ABM, a nationally recognised award for the Advanced Diploma of Hospitality Management. ABM will issue the Certification within 30 days of the student being deemed competent in all units they are enrolled in. Students, who do not complete the required 33 units of competency to achieve the Advanced Diploma, will receive a Statement of Attainment for those units that they have successfully completed.

To maximise the chance of students successfully completing their training, ABM will identify any support individual students need prior to their enrolment and provide access to that support throughout their training. This will be done using both the Enrolment Form, and a Pre-Enrolment Form, that students are required to fill in.

The aim of both documents is to provide any support that may be required. This could include:

  • Language, Literacy and Numeracy (LLN) support
  • Assistive Technology
  • Additional Tutorials, and / or
  • Other mechanisms, such as assistance in using technology for online delivery components.

Where this support attracts an additional cost to the student, ABM will make this clear prior to accepting the student’s enrolment. If there are limitations to the support ABM is able to provide, these limitations will be made clear in information provided to a potential student.

Where ABM identifies required support, such as literacy or numeracy, English or other language barriers or physical capabilities, and it cannot provide such support directly, it will refer the student to a third party. The costs of such third-party support will the responsibility of the individual.

Where ABM is not capable of offering an environment suitable for the needs of a student with specific identified needs, it will inform them accordingly and may direct the student to a provider that can, and thus will not process their enrolment.

Area manager or operations manager
Executive chef

It is important that you inform and advise ABM, prior to enrolment, about any existing skills and prior knowledge and education, to ensure they can provide you with the appropriate structure and support during the course.

Credit Transfer and Recognition of prior learning (RPL)

Credit transfer is available for completed past studies in areas related to the qualification that participants plan to enrol in. Participants are advised of the process of applying for credit transfer and assisted by the Trainer / Assessor to apply.

Candidates who believe they have already obtained current skills and knowledge that would otherwise be covered in the qualification / unit of competence for which they intend to attain, but have no formal prior learning, should apply for RPL at the time of enrolment. The candidate’s skills and knowledge will be assessed and validated, and where appropriate, units of competency acknowledged, and face-to-face training reduced.

The recognition of prior learning procedure will be made known to you at the time of enrolment. If you can demonstrate competency through provision of sufficient, current, valid and authentic evidence of work experience, life skills, and study or via other evidence, then you may be granted RPL for that unit of competency.

Potential employment options are in any hospitality industry sector as a departmental or small business manager. See also possible job title roles indicated in the qualification description.

Students who complete this course may wish to continue their education into a range of Higher Education qualifications.

Additional Information

Please read the Student Handbook prior to enrolment as this contains valuable information about ABM. For further information, please contact ABM by sending an email to or call us on +61 (02) 9160 4507.