SIT60322 - Advanced Diploma of Hospitality Management
Course Overview
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.
Course Details
| Total Volume of Learning | 2400 hrs |
| Classroom Training | 692 hrs |
| Classroom Assessment | 708 hrs |
| Work Placement Training | 200 hrs |
| Self-Study | 800 hrs |
Entry Requirements
| No. | Unit Code | Unit Title |
|---|---|---|
| 1 | SITXFIN009 | Manage finances within a budget |
| 2 | SITXHRM009 | Lead and manage people |
| 3 | SITXMGT004 | Monitor work operations |
| 4 | SITXCCS016 | Develop and manage quality customer service practices |
| 5 | SITXMGT005 | Establish and conduct business relationships |
| 6 | SITXHRM010 | Recruit, select and induct staff |
| 7 | SITXFIN010 | Prepare and monitor budgets |
| 8 | BSBFIN601 | Manage organisational finances |
| 9 | BSBOPS601 | Develop and implement business plans |
| 10 | SITXFIN011 | Manage physical assets |
| 11 | SITXWHS006 | Identify hazards, assess and control safety risks |
| 12 | SITXHRM012 | Monitor staff performance |
| 13 | SITXMPR014 | Develop and implement marketing strategies |
| 14 | SITXWHS008 | Establish & maintain a work health & safety system |
| No. | Unit Code | Unit Title |
|---|---|---|
| 1 | SITXFSA005 | Use hygienic practices for food safety (*prerequisite unit) |
| 2 | SITHCCC027* | Prepare dishes using basic methods of cookery |
| 3 | SITHCCC023* | Use food preparation equipment |
| 4 | SITXINV006 | Receive, Store and Maintain Stock |
| 5 | SITHCCC029* | Prepare stocks, sauces and soups |
| 6 | SITHCCC028* | Prepare appetisers and salads |
| 7 | SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
| 8 | SITHCCC031* | Prepare vegetarian and vegan dishes |
| 9 | SITHCCC035* | Prepare poultry dishes |
| 10 | SITHCCC036* | Prepare meat dishes |
| 11 | SITHCCC037* | Prepare seafood dishes |
| 12 | SITHCCC041* | Produce cakes, pastries and breads |
| 13 | SITHKOP012* | Develop recipes for special dietary requirements |
| 14 | SITXCOM010 | Manage conflict |
| 15 | SITXHRM008 | Roster staff |
| 16 | SITHCCC043* | Work effectively as a cook |
| 17 | SITXCCS015 | Enhance customer service experiences |
| 18 | SITXGLC002 | Identify and manage legal risks and comply with law |
| 19 | BSBCMM411 | Make a presentation |
Note: Fees may change during your course of study. BLC reserves the right to discontinue or alter any course date, tuition or service fee, location, timetable or staffing without prior notice. This will constitute a provider default and all tuition fees will be handled in accordance with Blue Lotus College’s Refund Policy. Interest will not be credited to Student Fees or disbursements and therefore no interest will be recovered by students in the event of cancellation. Students must maintain valid Overseas Student Health Care insurance throughout their enrolment.
Training Support
In alignment with the Standards for Registered Training Organisations (SRTOs) 2025, Blue lotus college is committed to providing appropriate training support to ensure that all learners can successfully engage in and complete their training product. At enrolment, Blue lotus college identifies individual learner needs through a pre-training review and LLN&D (Language, Literacy, Numeracy and Digital) test to determine the level of support required. Based on the outcomes, tailored support is provided, which may include additional academic assistance, language and literacy support, flexible delivery arrangements, access to learning resources, mentoring, or referral to external support services where necessary. Blue lotus college ensures that all trainers and assessors are aware of learners' individual needs and implement strategies that foster an inclusive and supportive learning environment, enabling every student to achieve the required competencies and learning outcomes.
All students are required to undertake a Language, Literacy, Numeracy, and Digital (LLN&D) test mapped to ACSF through the Language, Literacy, Numeracy, and Digital (LLN&D) Robot to identify if a student requires BLC to provide any additional support. The expected Language, Literacy, Numeracy, and Digital (LLN&D) outcome is ACSF Level 3 for Advanced Diploma of Hospitality Management.
This is not an entry requirement but is designed to determine if a student has any specific Language, Literacy, Numeracy, and Digital (LLN&D) support needs in the context of VET training and has a different purpose to the English entry requirements which are assessed prior to offering a student a place in a course. The results of the Language, Literacy, Numeracy, and Digital (LLN&D) test are provided to the trainer, who can further advise the student if they require additional Language, Literacy, Numeracy, and Digital (LLN&D) support to successfully achieve the course outcomes. If learners do not meet English and Language, Literacy, Numeracy, and Digital (LLN&D) requirements, learners will be asked to take further Language, Literacy, Numeracy, and Digital (LLN&D) training e.g., English Language Intensive Course for Overseas Learners (ELICOS) programs with BLC.
Possible Job Outcomes
- Operations Manager
- Business Manager
- Motel Manager
Assessment
This program is delivered under competency-based training which means instead of grading or marks, students are required to demonstrate all the criteria for each unit of competency, and students are marked “Competent” or “Not yet competent”. Typical assessment methods will include knowledge questions, case studies, role plays, project and skills demonstrations.
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