Purpose: 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 specialisation in accommodation services, cookery, food and beverage and gaming.

Delivery Method : Blended delivery
Course Duration: 2 years and 6 months (128 weeks including 100 scheduled tuition weeks and up to 28 weeks of holidays)

Weekly student contact hours: 20 hours

Education Pathways: Successful completion may lead an entry into Bachelor of Hospitality Management at a different education provider.
Pre-requisites: There are no pre-requisites for this qualification or any of the units of competency contained within it.
Admission Requirements:
  • All students must be 18 years of age or over at the time of applying for admission at Australian National Academy of Education.
  • Entry into this course requires an IELTS band score of 5.5 (no band below 5.0) or in line with Department of Home Affairs (DHA) regulations.
  • Satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into this qualification.
  • You will be required to complete a Pre-Training Review to determine your suitability for this qualification.
Course Costs
Tuition Fee: $18,900

Other Costs:

Application Fee: $200 (non-refundable)

Resource fee: $1,100 (non-refundable)

Course Structure

The SIT60316 Advanced Diploma of Hospitality Management requires the completion of 33 units (including 16 core units and 17 electives).

Code Unit title Type
SITXHRM004 Recruit, select and induct staff Core
SITXHRM006 Monitor staff performance Core
SITXWHS004 Establish and maintain a work health and safety system Core
SITXFIN005 Manage physical assets Core
BSBFIM601 Manage finances Core
BSBMGT617 Develop and implement a business plan Core
SITXMPR007 Develop and implement marketing strategies Core
BSBDIV501 Manage diversity in the workplace Core
SITXHRM003 Lead and manage people Core
SITXFIN003 Manage finances within a budget Core
SITXFIN004 Prepare and monitor budgets Core
SITXMGT001 Monitor work operations Core
SITXCCS008 Develop and manage quality customer service practices Core
BSBMGT517 Manage operational plan Core
SITXMGT002 Establish and conduct business relationships Core
SITXGLC001 Research and comply with regulatory requirements Core
SITXFSA001 Use hygienic practices for food safety Prerequisite Elective
SITXINV002 Maintain the quality of perishable items Elective
SITHCCC001 Use food preparation equipment Elective
SITHCCC005 Prepare dishes using basic methods of cookery Elective
SITHCCC006 Prepare appetisers and salads Elective
SITHCCC007 Prepare stocks, sauces and soups Elective
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Elective
SITHCCC012 Prepare poultry dishes Elective
SITHCCC014 Prepare meat dishes Elective
SITHCCC013 Prepare seafood dishes Elective
SITHPAT006 Produce desserts Elective
SITHCCC019 Produce cakes, pastries and breads Elective
SITHCCC017 Handle and serve cheese Elective
SITXHRM002 Roster staff Elective
SITXCOM005 Manage conflict Elective
SITHKOP005 Coordinate cooking operations Elective
SITXFSA004 Develop and implement a food safety program Elective