SIT60322
Advanced Diploma of Hospitality Management
Step into the world of hospitality leadership with the SIT60322 Advanced Diploma of Hospitality Management.
This program builds advanced skills and knowledge for professionals aiming to excel in senior roles within the industry.
You will deepen your expertise in customer experience, strategic financial management, marketing, human resources, and operational planning.
Guided by industry-experienced trainers and supported by high-quality learning resources, you will be prepared to lead teams, manage complex operations, and drive business success.
Enrol in the SIT60322 Advanced Diploma of Hospitality Management and take the next step toward a leadership career in this dynamic field.
Entry Requirements
There are no formal academic entry requirements for this qualification. However, international students whose first language is not English will be tested prior to the commencement of the course.
Latitude College requires one of the following:
- An IELTS overall score of 6.0 (or equivalent)
- Completion of full-time studies in Australia at Certificate IV level or above
- Successful completion of the Latitude College English placement test
Method of Learning
- Multi-platform learning
- IT-enabled learning
- Online & Face to Face classes
- Module-based coursework
Campus
- Darwin
Fees & Intakes
- Download our current Course Overview
EXPECTATIONS
Applicants for the SIT60322 Advanced Diploma of Hospitality Management are expected to:
- Have access to a personal computer, including basic word processing, spreadsheets, email programs and internet search engines.
- Have a demonstrated capacity in learning, reading, writing, oracy and numeracy competencies to Level 4 of the Australian Core Skills Framework (ACSF), as well as digital literacy.
The above requirements could be demonstrated by applicants in a variety of ways such as:
- Successful completion of the equivalent to Australian high school year 12.
- Successful employment in a position that required use of computers such as an office environment.
- Adhere to the dress code policy by wearing a complete, clean, laundered, and ironed uniform, as well as wearing the correct footwear while attending practical classes.
COURSE OUTCOMES
- This qualification suits individuals seeking to build strong business skills and knowledge for wider study or work opportunities in specialised or broad areas of hospitality.
- Learners gain and apply these skills in simulated workplace environments with industry-standard resources, policies, and procedures.
- The certificate leads to roles across the hospitality sector as a departmental or small business manager. Employers include restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.
- The qualification also supports multiskilling and targeted training in accommodation services, cookery, food and beverage, and gaming.
PATHWAYS INTO THE QUALIFICATION
Preferred pathways for candidates considering this qualification include:
- Completed a Diploma of Hospitality Management or a related field like business management or tourism, or
- Substantial work experience (usually 2–3 years) in a supervisory or management role in the hospitality industry.
PATHWAYS FROM THE QUALIFICATION
- Students who finish this course may choose to keep working in this career path or enrol in a higher-level qualification.
CREDIT TRANSFER
- Candidates may be eligible for credit towards this program from previous studies undertaken at another registered provider.
- To determine if a student is eligible for credit transfer, the prior studies or qualifications are assessed to ensure that they are equivalent to the learning outcomes of the units or modules within the current program.
- This assessment process considers factors such as the level and content of the prior studies, the mode of delivery, and the date the study was completed.
SKILLS ON COMPLETION
- Ability to develop strategic management concepts to make informed decisions regarding resource allocation, business sustainability, and growth in a hospitality context.
- Effective Communication skills to liaise with stakeholders and resolve conflicts in a hospitality setting.
- Exhibit strong leadership skills by effectively managing teams to achieve optimal performance
- Ability to prepare and analyse financial statements, manage budgets to ensure the economic stability of hospitality businesses.
- Expertise in addressing customer needs to ensure that it provides exceptional service.
- Design and implement marketing strategies to enhance the brand image and attract new customers.
- Compliance and sustainability practices to contribute to the ethical and responsible operation of hospitality businesses.
- Demonstrate problem-solving, optimising resources, and improving service efficiency within the hospitality environment.
- Entrepreneurial Skills to be able to identify business opportunities by applying innovation and creativity.
Course
Structure
CORE UNITS
14
Language
English
ELECTIVE UNITS
19
Duration
90 weeks
| Unit CODE | Unit NAME |
|---|---|
| BSBFIN601 | Manage organisational finances |
| BSBOPS601 | Develop and implement business plans |
| SITXCCS016 | Develop and manage quality customer service practices |
| SITXFIN009 | Manage finances within a budget |
| SITXFIN010 | Prepare and monitor budgets |
| SITXFIN011 | Manage physical assets |
| SITXGLC002 | Identify and manage legal risks and comply with Law |
| SITXHRM009 | Lead and Manage people |
| SITXHRM010 | Recruit, select and induct staff |
| SITXHRM012 | Monitor staff performance |
| SITXMGT004 | Monitor work operations |
| SITXMGT005 | Establish and conduct business relationships |
| SITXMPR014 | Develop and implement marketing strategies |
| SITXWHS008 | Establish and maintain a work health and safety system |
| Unit CODE | Unit NAME |
|---|---|
| SITHIND006 | Source and use information for the hospitality industry |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITHKOP013 | Plan cooking operations |
| SITXHRM008 | Roster Staff |
| SITXINV008 | Control stock |
| SITXCOM010 | Manage Conflict |
| BSBOPS504 | Manage business risk |
| SITHKOP010 | Plan and cost recipes |
| BSBOPS502 | Manage business operational plans |
| SITHCCC028 | Prepare appetisers and salads |
| SITXCCS015 | Enhance customer service experiences |
| SITHKOP014 | Plan catering for events or functions |
| SITHCCC025 | Prepare and present sandwiches |
| SITHFAB036 | Provide advice on food |
| SITXINV006 | Receive, store, and maintain stock |
| SITXINV007 | Purchase goods |
| SITXFSA008 | Develop and implement a food safety program |
Latitude College will get you well on your way to exploring all of the following and so much more…
- Executive Chef
- Café Owner/ Manager
- Area/ Operations Manager
- Executive Housekeeper
- Food and Beverage Manager
