Advanced Diploma in Hospitality

Course Description

The Advanced Diploma of Hospitality Management qualification provides the skills and knowledge for a student to be competent as a senior manager in any hospitality functional area (except kitchen). This individual would analyse, design and execute judgements using wide-ranging technical, creative, conceptual or managerial competencies. Their knowledge base may be specialised or broad and they are often accountable for group outcomes. Work would be undertaken in various hospitality settings, such as restaurants, hotels, catering operations, motels, clubs, pubs, cafes and coffee shops.

Subject areas include all subjects at Diploma level and additional subjects such as:

  • Business plans
  • Finance and budgeting
  • Human resources management
  • Marketing management
  • Hotel and resort management

On completion of Advanced Diploma of Hospitality Management, employment opportunities become available in a variety of hospitality management functional areas.

Career outcomes:

  • Restaurant owner
  • Kitchen operations manager
  • Café owner or manager
  • Executive chef
  • Executive sous chef
  • Head chef
  • Food and beverage manager

Course Admission Requirements

All students must be over 18 years of age before they can commence this course.

Domestic Australian Students

  • For direct entry into an Advanced Diploma level course, students must have completed a diploma level qualification in Australia or equivalent.
  • Students need to demonstrate they have proficiency in English. If students cannot provide documented proof of their English language proficiency, they will be required to sit for a Language, Literacy and Numeracy test (LLN) before a place can be offered

International Students

  • Students need to demonstrate they have proficiency in English. If students cannot provide documented proof of their English language proficiency, they will be required to sit for a Language, Literacy and Numeracy test (LLN) before a place can be offered. International students are required to have a minimum of IELTS test results of 5.5 (academic) with no individual band lower than 5, or achieve an equivalent in other forms of testing that satisfy the Institute’s requirement. If an international student does not have any current IELTS score or any recognised English language result, they are required to take an English language test.
  • For direct entry into an Advanced Diploma level course, students must have completed a diploma level qualification in Australia or equivalent.ourse.

Units of Competency:

This course consists of 33 units of competence with 16 core units and 17 elective units as listed below:

Unit CodeUnit Name
Core Units
BSBDIV501Manage diversity in the workplace
BSBFIM601Manage finances
BSBMGT517Manage operational plan
BSBMGT617Develop and implement a business plan
SITXCCS008Develop and manage quality customer service practices
SITXFIN003Manage finances within a budget
SITXFIN004Prepare and monitor budgets
SITXFIN005Manage physical assets
SITXGLC001Research and comply with regulatory requirements
SITXHRM003Lead and manage people
SITXHRM004Recruit, select and induct staff
SITXHRM006Monitor staff performance
SITXMGT001Monitor work operations
SITXMGT002Establish and conduct business relationships
SITXMPR007Develop and implement marketing strategies
SITXWHS004Establish and maintain a work health and safety system
Elective Units 
SITXFSA001Use hygienic practices for food safety
SITHIND004Work effectively in hospitality service
SITXCCS007Enhance the customer service experience
SITXFSA002Participate in safe food handling practices
SITXCOM005Manage conflict
HLTINFCOV001Comply with infection prevention and control policies and procedures
SITHFAB002Provide responsible service of alcohol
SITHFAB003Operate a bar
SITHFAB004Prepare and serve non-alcoholic beverages
SITHFAB005Prepare and serve espresso coffee
SITHFAB007Serve food and beverage
SITXHRM002Roster staff
SITHIND002Source and use information on the hospitality industry
SITXHRM001Coach others in job skills
SITEEVT005Plan in-house events or functions
BSBWOR203Work effectively with others
SITXCCS006Provide service to customers