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SIT60316 Advanced Diploma of Hospitality Management


  • 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. Individuals at this level operate with significant autonomy and are responsible for making strategic business management decisions, specially who wishes to work as an area manager or operations manager, café owner or manager, club secretary or manager, executive chef, executive housekeeper, executive sous chef, food and beverage manager, head chef, motel owner or manager, rooms division manager.

  • Course Entry Requirements

    Must be 18 years of age on commencement.
    Academic Requirement:
    Students must have successfully completed SIT50416 Diploma of Hospitality Management or a similar diploma level qualification in the hospitality related domain.
    English Language (International Students):
    IELTS 5.5 or higher with a minimum score of 5.0 in each band Or
    Equivalent TOEFL (46), PTE (42), Upper Intermediate or EAP

  • Course structure

    Total number of units is 33
    16 core unit
    17 elective units

  • Code Unit Name Type
    SITXCCS007 Enhance customer service experience Core
    SITXCOM005 Manage conflict Core
    SITXHRM003 Lead and manage people Core
    SITXWHS003 Implement and monitor work health and safety practices Core
    SITXMGT001 Monitor work operations Core
    SITXFSA001 Use hygienic practices for food safety Elective
    BSBDIV501 Manage diversity in the workplace Core
    SITXFIN003 Manage finances within a budget Core
    SITXCCS008 Develop and manage quality customer service practices Core
    SITXFIN004 Prepare and monitor budgets Core
    SITXWHS002 Identify hazards, assess and control safety risks Elective
    SITXHRM002 Roster staff Core
    BSBSUS401 Implement and monitor environmentally sustainable work practices Elective
    SITXFSA002 Participate in safe food handling practices Elective
    SITXINV002 Maintain the quality of perishable items Elective
    SITXCCS002 Provide visitor information Elective
    SITXGLC001 Research and comply with regulatory requirements Core
    SITXHRM001 Coach others in job skills Elective
    BSBMGT517 Manage operational plan Core
    SITXMGT002 Establish and conduct business relationships Core
    SITXHRM006 Monitor staff performance Core
    SITXHRM004 Recruit, select and induct staff Core
    SITHKOP005 Coordinate cooking operations Elective
    BSBHRM604 Manage employee relations Elective
    SITXFIN005 Manage physical assets Core
    BSBFIM601 Manage finances Core
    SITXMPR007 Develop and implement marketing strategies Core
    BSBMGT617 Develop and implement a business plan Core
    SITXMPR004 Coordinate marketing activities Elective
    SITXWHS004 Establish and maintain a work health and safety system Core
    SITXEBS002 Develop, implement and monitor the use of social media in a business Elective
    BSBMGT608 Manage Innovation and Continuous Improvement Elective
    SITHIND002 Source and use information on the hospitality industry Elective

  • Course Duration

    This qualification is delivered over a period of one year.

    • 104 Weeks (including holidays)
    • 80 contact weeks

  • Mode of Delivery

    • Classroom based delivery (face – to – face)

    • Attend 20 hours per face – to – face full time study.

    • face – to – face delivery includes lecture, group activities, and pair work and class presentations

  • Assessment Methods

    • Combination of assessment tasks such as case studies, group tasks, written tasks, report and easy writing, work placement, presentation and practical demonstration.

    • Competency based assessment

  • Course fees

    Tuition Fee: $25,250 ($3,156.25 per Term)

    Application fees: $200 * Non-Refundable

    Material Fees: $100 Per term

  • Campus Delivered

    Mascot, Bondi, Darwin