Advanced Diploma of Hospitality Management

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.

  • Course Code

    Course Code: CRICOS Code:
    SIT60316 097112A

  • Course Name

    Advanced Diploma of Hospitality Management

  • Delivery Mode

    Classroom: Duration:
    (Face to face) 104 weeks

  • Campus

    20 Otter street, Collingwood, Victoria 3066 and 69 Osborne Av, Springvale 3171

  • Course Fee

    Contact us for latest updates
    +61 3 90880255

Core Units

BSBDIV501 Manage diversity in the workplace Core
BSBFIM601 Manage finances Core
BSBMGT517 Manage operational plan Core
BSBMGT617 Develop and implement a business plan Core
SITXCCS008 Develop and manage quality customer service practices Core
SITXFIN003 Manage finances within a budget Core
SITXFIN004 Prepare and monitor budgets Core
SITXFIN005 Manage physical assets Core
SITXGLC001 Research and comply with regulatory requirements Core
SITXHRM003 Lead and manage people Core
SITXHRM004 Recruit, select and induct staff Core
SITXHRM006 Monitor staff performance Core
SITXMGT001 Monitor work operations Core
SITXMGT002 Establish and conduct business relationships Core
SITXMPR007 Develop and implement marketing strategies Core
SITXWHS004 Establish and maintain a work health and safety system Core


SITXFSA001 Use hygienic practices for food safety Elective
SITHCCC020 Work effectively as a cook Elective
SITXINV002 Maintain the quality of perishable items Elective
SITHKOP001 Clean Kitchen Premises and Equipment Elective
SITHCCC001 Use food preparation equipment Elective
SITXFSA002 Participate in safe food handling practices Elective
SITXCOM005 Manage conflict Elective
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Elective
SITHCCC012 Prepare poultry dishes Elective
SITHCCC005 Prepare dishes using basic methods of cookery Elective
SITXHRM001 Coach others in job skills Elective
SITXHRM002 Roster staff Elective
SITHCCC014 Prepare meat dishes Elective
SITHCCC013 Prepare Seafood Dishes Elective
SITHKOP004 Develop menus for special dietary requirements Elective
SITHKOP005 Coordinate cooking operations Elective
SITXCCS007 Enhance customer service experiences Elective

To be eligible to enrol in Advanced Diploma of Hospitality Management participants must meet the following eligibility criteria:

  • Entry into the course at ETI requires IELTS band score of 5.5 or equivalent in line with Department of Home Affairs regulations.
  • Satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into this course..
  • All students must be of the age 18 years or over at the time of the scheduled course commencement.
  • Learners must meet English language requirements of the qualification.
  • All learners will be required to demonstrate their LLN (Language, Literacy, Numeracy) level on enrolling into this course.

Note: Candidates should be able to handle and cook dairy products and non-vegetarian food items including pork and may involve alcohol.Course participants are required to purchase a student cookery equipment kit. Please contact ETI in case you don’t have kit


On successful completion of this course the student would be awarded SIT60316 Advanced Diploma of Hospitality Management, which is nationally recognised qualification. This could help student to gain entry into career paths or higher education in hospitality industry.

Pathway Into The Qualification

It is strongly recommended that individuals undertake lower level qualifications, or gain industry experience prior to entering Advanced Diploma of Hospitality Management. However, this is not mandatory.

Pathway From The Qualification

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

Employment Opportunities

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 specialisation in accommodation services, cookery, food and beverage and gaming.

Possible job title includes:

  • 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

This course is offered full time over 104 weeks (including holidays) on a full-time basis for 20 hours per week. Students need to gain competency in 33 units (16 core units and 17 elective units) to successfully complete this course.

Monthly Intake.

Training is conducted in the classroom as well as in the commercial kitchen settings when required to simulate real work environment. The delivery will include face to face training, lectures, discussions, research, learning activities, group work, and supervised practical sessions. Students undertaking this course will also have access to commercial kitchen located at 69 Osborne Av, Springvale Victoria 3171.

Assessments comprise of written assignments/projects/reports/Observation.

Note: If the student comes directly to Advanced Diploma of Hospitality Management (SIT60316), the student will need to complete 60 service periods.

Students may apply for Recognition of Prior Learning (RPL) by providing evidence that they have the required skills and knowledge in the specific areas of competency through work /industry experience and/or completed eligible assessments in an equivalent or higher qualification. Appropriate credit transfer may be granted to eligible students against each unit of competency on evidence to successful completion of the same unit in an equivalent or higher nationally endorsed qualification. Students with credit transfers or recognition of prior learning will finish the course in a shorter duration and are advised to consult appropriate authorities/bodies for applicable criteria if they are planning further study or stay in Australia.

Recognition of prior learning (RPL)

Recognition of prior learning (RPL) is an assessment process that involves assessment of an individual’s relevant prior learning (including formal, informal and non-formal learning) to determine the credit outcomes of an individual application for credit.


Credit Transfer

Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications.