Advanced Diploma of Hospitality Management

Qualification Code: SIT60316 |   CRICOS Course Code: 093145B

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.

The 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.

Course Structure

Total 33 units must be completed in order to successfully achieve this qualification. 16 core units of competency AND 17 elective units of competency. 25% of the course is online.


Pathway from the qualification are to further study at other higher education sector qualifications.

Duration and Fees

The total duration will be 105 weeks including the breaks. See: Academic Calendar & Fees

Year 1 Subjects

Term 1

  • Use hygienic practices for hospitality service
  • Communicate electronically
  • Source and use information on the hospitality industry
  • Access and interpret product information
  • Show social and cultural sensitivity
  • Work effectively with others
  • Coach others in job skills

Term 2

  • Provide service to customers
  • Provide responsible service of alcohol*
  • Participate in safe work practices
  • Use hygienic practices for food safety*
  • Prepare and serve espresso Coffee*
  • Serve food and beverage
  • Process financial transaction

Term 3

  • Work Effectively in Hospitality Service #

# This will be conducted in the workplace,
* These units will be delivered by “The Coffee School”

Term 4

  • Identify hazards, assess and control safety practices
  • Implement and monitor work health and safety practices
  • Monitor work operation
  • Lead and manage people
  • Manage finances within a budget
  • Prepare and monitor budgets

Year 2 Subjects

Term 1

  • Identify hazards, assess and control safety practices
  • Implement and monitor work health and safety practices
  • Monitor work operation
  • Lead and manage people
  • Manage finances within a budget
  • Prepare and monitor budgets

Term 2

  • Research and comply with regulatory requirements
  • Establish and conduct business relationships
  • Roster Staff
  • Develop and manage quality customer service practices

Term 3

  • Establish and maintain a work health and safety system
  • Manage finances
  • Develop and implement marketing strategies

Term 4

  • Recruit, select and induct staff
  • Monitor staff performance
  • Manage physical assets
  • Develop and implement a business plan

What will I get from this course?

Job roles related to this course:

  • Area manager or operations manager
  • Café owner, club secretary or manager
  • Executive chef, head chef or executive sous chef
  • Executive housekeeper
  • Food and beverage manager
  • Motel owner, rooms division manager

Skills you will be developing:

  • Consulting with personnel at all levels about operational and service issues, workplace practices, policies and procedures; communicating strategic business goals to supervisors and managers;
  • Researching and critically analysing current and emerging hospitality industry practices, market and product trends; generating and testing ideas for new or improved products and services;
  • Developing and maintaining knowledge required to strategically manage the business, proactively maintaining and updating knowledge of hospitality industry practices, trends, products, services and suppliers; seeking hospitality industry professional development opportunities for self and others;
  • Developing overall business plans for sustainable and profitable operation; developing new products, forecasting and managing resource requirements; developing and evaluating strategic plans, policies, procedures and business practices for legal compliance and effective delivery of hospitality products and services;
  • Having a comprehensive knowledge of the objectives and content of laws that specifically relate to the hospitality industry and developing business compliance practices; operating with significant autonomy, reviewing and reflecting on own work performance; taking responsibility for the strategic management of hospitality business practices across a range of activities including business planning, asset management, finances, marketing, human resources, customer service and workplace health and safety.
  • Fostering workplace diversity; establishing work team goals and teamwork strategies; developing training strategies for effective teamwork throughout the business; involving personnel at all levels in the planning of business practices, policies and procedures; motivating and leading management teams.
  • Selecting and using technologies used in the hospitality industry to support strategic management functions; researching new and emerging technologies required to manage the operational, sales and service activities of the hospitality business;
Download This Course Guideline Here.
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