Why Opt for Our SIT60322 Advanced Diploma of Hospitality Management Course
Use our course training materials to elevate your RTO or TAFE to new heights. Our Advanced Diploma of Hospitality Management, SIT60322, combines industry expertise with practical applications, setting your students up for success.
Explore the components of this course, each designed to offer a comprehensive understanding of hospitality management. Know what you can offer your students through this certification. We’re more than a course provider; we’re your partner in delivering exceptional education.

Why TAFEs Should Offer Advanced Diploma in Hospitality Management
This curriculum allows businesses and TAFE institutions to directly meet the evolving demands of the hospitality industry. The course is meticulously crafted to include advanced management techniques, financial management, and strategic planning—skills highly sought after by top employers. Through this curriculum, employability increases for graduates and institutions gain a reputation as competent providers of hospitality education. Offering this Advanced Diploma ensures that you remain competitive in the educational sector and makes you an attractive option for professional students looking for a comprehensive education.

What Does Advanced Diploma of Hospitality Management Online Do for Businesses and TAFEs?
Employees equipped with advanced skills in cost-control and resource management streamline operations, reduce expenses, and improve service delivery. This is because training in advanced diploma courses often includes effective techniques for optimising the use of materials and human resources significantly boosting an establishment’s efficiency and profitability.
Moreover, offering an Online Hospitality Education Advanced Diploma training fosters an environment that enhances employee satisfaction and retention. Providing career advancement opportunities through such programs improves staff morale and motivates long-term commitment. Employees feel valued and are more likely to stay with an employer that invests in their professional development, leading to reduced turnover and a more skilled, loyal workforce.

Packaging Rules
33 units must be completed:
- 14 core units
- 19 elective units, consisting of:
- 1 unit from Group A
- 1 units from Group B
- 11 units from Group C
- 6 units from Group C, Group D, elsewhere in the SIT Training Package, or any other current Training Package or accredited course
- The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
Note: Units marked with an (*) asterisk have one or more prerequisites.
Refer to the qualification page for details.
BSBFIN601 | Manage organisational finances |
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 |
BSBOPS601 | Coming SoonDevelop and implement business plans |
SITHIND005 | Use hygienic practices for hospitality service |
SITXFSA005 | Use hygienic practices for food safety |
SITHCCC043* | Work effectively as a cook |
SITHIND008 | Work effectively in hospitality service |
SITHKOP013* | Plan cooking operations |
SITTTVL001 | Access and interpret product information |
SITTTVL004 | Sell tourism products or services |
SITXCCS010 | Provide visitor information |
SITHCCC023* | Use food preparation equipment |
SITHCCC025* | Prepare and present sandwiches |
SITHCCC026* | Package prepared foodstuffs |
SITHCCC027* | Prepare dishes using basic methods of cookery |
SITHCCC028* | Prepare appetisers and salads |
SITHCCC029* | Prepare stocks, sauces and soups |
SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
SITHCCC031* | Prepare vegetarian and vegan dishes |
SITHCCC035* | Prepare poultry dishes |
SITHCCC036* | Prepare meat dishes |
SITHCCC037* | Prepare seafood dishes |
SITHCCC038* | Produce and serve food for buffets |
SITHCCC039* | Produce pates and terrines |
SITHCCC040* | Prepare and serve cheese |
SITHCCC041* | Produce cakes, pastries and breads |
SITHCCC042* | Prepare food to meet special dietary requirements |
SITHCCC043* | Work effectively as a cook |
SITHCCC044* | Prepare specialised food items |
SITEEVT023 | Plan in-house events |
SITEEVT026 | Manage event production components |
SITEEVT028 | Manage on-site event operations |
SITHFAB021 | Provide responsible service of alcohol |
SITHFAB023* | Operate a bar |
SITHFAB024* | Prepare and serve non-alcoholic beverages |
SITHFAB025* | Prepare and serve espresso coffee |
SITHFAB027* | Serve food and beverage |
SITHFAB030* | Prepare and serve cocktails |
SITHFAB031* | Provide advice on beers, spirits and liqueurs |
SITHFAB032* | Provide advice on Australian wines |
SITHFAB034* | Provide table service of food and beverage |
SITHFAB036 | Provide advice on food |
SITHFAB037 | Provide advice on food and beverage matching |
SITHFAB038 | Plan and monitor espresso coffee service |
SITXFSA006 | Participate in safe food handling practices |
SITXFSA007* | Transport and store food |
SITXFSA008* | Develop and implement a food safety program |
SITXINV006* | Receive, store and maintain stock |
SITXINV007 | Purchase goods |
SITXINV008 | Control stock |
SITHKOP012* | Develop recipes for special dietary requirements |
SITHKOP014 | Plan catering for events or functions |
SITHKOP015* | Design and cost menus |
SITHPAT011* | Produce cakes |
SITHPAT012* | Produce specialised cakes |
SITHPAT013* | Produce pastries |
SITHPAT014* | Produce yeast-based bakery products |
SITHPAT015* | Produce petits fours |
SITHPAT016* | Produce desserts |
SITHPAT017* | Prepare and model marzipan |
SITHPAT018* | Produce chocolate confectionery |
SITHPAT019* | Model sugar-based decorations |
SITHPAT020* | Design and produce sweet buffet showpieces |
SITHIND006 | Source and use information on the hospitality industry |
SITHIND008 | Work effectively in hospitality service |
BSBTWK503 | Manage meetings |
BSBINS401 | Coming SoonAnalyse and present research information |
SITXCOM010 | Manage conflict |
BSBCMM411 | Coming SoonMake presentations |
BSBTWK501 | Coming SoonLead diversity and inclusion |
BSBTEC301 | Design and produce business documents |
BSBTEC302 | Coming SoonDesign and produce spreadsheets |
BSBTEC303 | Coming SoonCreate electronic presentations |
BSBSUS511 | Develop workplace policies and procedures for sustainability |
SITXFIN008 | Interpret financial information |
SITXHRM008 | Roster staff |
BSBHRM612 | Coming SoonContribute to the development of employee and industrial relations strategies |
BSBOPS502 | Manage business operational plans |
BSBOPS504 | Coming SoonManage business risk |
BSBMKG431 | Assess marketing opportunities |
SITXMPR011 | Plan and implement sales activities |
SITXMPR012 | Coordinate marketing activities |
SITXWHS006 | Identify hazards, assess and control safety risks |