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SIT60322 Advanced Diploma of Hospitality Management (CRICOS: 114149J)
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SIT60322 Advanced Diploma of Hospitality Management (CRICOS: 114149J)

  /  SIT60322 Advanced Diploma of Hospitality Management (CRICOS: 114149J)

SIT60322 Advanced Diploma of Hospitality Management (CRICOS: 114149J)


About this course

Advanced Diploma of Hospitality and Management:


CODE: SIT60322


CRICOS Course Code: 114149J


Campus Locations:



Level 13, 190 Queen Street, Melbourne 3000.

80 Blair Street, Broadmeadows 3047.

185-187 Boundary Road, North Melbourne.



Level 4, 3-4 Bennett Street, East Perth 6004.

28/386 Wanneroo Road, Westminster WA 6061


Intake: Multiple intakes available


Course Description:

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.

This 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. This qualification allows for multi-skilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards, and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.



Acacia will deliver this qualification over a 104 week period. This will consist of scheduled 20 Student Contact Hours (SCH) per week for 76 weeks (1520 hours) allowing for 28 weeks of break. This takes into account public holiday periods such as Christmas & Easter, and School holiday breaks.


PLEASE NOTE: The course duration for Acacia students who have successfully completed SIT30821 Certificate III in Commercial Cookery and SIT40521 Certificate IV in Kitchen Management and SIT50422 Diploma of Hospitality Management is (39 weeks study including holidays).




A Combination of online and Face-to-Face Classes and kitchen-based commercial cookery environment. Students must attend minimum 20 hours per week.



On successful completion of the course, candidates can seek employment as

  • Area manager or operations manager
  • Café owner or manager
  • Food and beverage manager
  • Motel owner or manager



  • All overseas students entering this qualification must have an English Language proficiency level of one of the below:
  • IELTS band score of 5.5 (Academic or general version) or equivalent internationally recognized exam result, or
  • IELTS band score of 5.0 (Academic or general version) then Satisfactory completion of ELICOS or ESL up to 20 weeks at upper intermediate level or
  • Upper Intermediate (General English) or higher certificate from a CRICOS registered English language training provider
  • In the 2 years before commencing the course, has completed secondary studies equivalent to an Australian Year 12 qualification from an English language speaking country.
  • In the 2 years before commencing the course, has completed, in Australia and in the English language, either the Senior Secondary Certificate of Education or a substantial component of a course leading to a qualification from the Australian Qualifications Framework at the Certificate III or higher level.
  • Acacia Institute also has an online English proficiency test to ensure that students have the English language capacity to successfully complete this course.
  • For overseas students on an Australian student visa, Acacia Institute has a requirement that all students must be over 18 years of age at the commencement of course.
  • It is recommended that students have attained a year 12 certificate or equivalent.


Qualification Requirements for Acacia:

Students must have completed the Following

  • Certificate III in Commercial Cookery
  • Certificate IV in Kichen Management
  • Diploma of Hospitality Management

Students will be evaluated on a case-by-case basis to ensure that they meet entry requirements and that they are enrolled in the units required to meet the packaging rules for SIT60322 Advanced Diploma of Hospitality Management.


Language, Literacy and Numeracy Requirements

There are no language, literacy and numeracy requirements to enter this qualification. However, LLN testing will be used during enrolment to investigate the need for language, literacy and numeracy support throughout the course.


Licensing/Regulatory Requirements

There are no licensing or regulatory requirements associated with this course.

For international students, ACACIA has a requirement that all students must be over 18 years of age at the commencement of course.

International students are required to hold Overseas Health Insurance cover for the duration of the course.



After achieving the SIT60322 Advanced Diploma of Hospitality Management, individuals could progress to higher education qualifications in management.


Unit of Competency:

Unit Code Description
SITXFSA005  Use hygienic practices for food safety
SITXFSA006  Participate in safe food handling practices
BSBTWK501  Lead diversity and inclusion
BSBFIN601  Manage organisational finances
BSBOPS502  Manage business operational plans
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
SITHKOP013  Plan cooking operations
SITHCCC023  Use food preparation equipment
SITHCCC027  Prepare dishes using basic methods of cookery
SITHCCC028  Prepare appetizers and salads
SITHCCC029  Prepare stocks, sauces and soups
SITHCCC030   Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC035  Prepare poultry dishes
SITHCCC037  Prepare seafood dishes
SITHCCC036  Prepare meat dishes
BSBOPS504   Manage business risk
SITHCCC042  Prepare food to meet special dietary requirements
BSBHRM612  Contribute to the development of employee and industrial relations strategies
SITXHRM008  Roster staff
BSBTWK503  Manage meetings
SITHASC022  Prepare Asian stocks and soups



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