Advanced Diploma of Hospitality Management SIT60322
CRICOS: 111158K
Course Overview
| Duration | Work Component Hours | Delivery Location | Fees & Intake |
|---|---|---|---|
|
156 weeks |
400 hours |
Classroom based Face to face learning – Main campus (Melbourne) Practical training – Practical kitchen in Docklands campus (Melbourne) |
This qualification reflects the role of individuals who have a range of well-developed hospitality service, sales or operational skills and sound knowledge of industry operations.
At AMCA, we understand that to be successful you need a balance of relevant skills and real-world experience. This course provides real workplace skills at an operational and supervisory level by giving you the skills needed to work in a commercial kitchen, incorporating management subjects. It is recommended that you complete Certificate IV in Kitchen Management and Diploma of Hospitality Management prior to commencing this course. This course incorporates many of the core units from the Diploma of Hospitality Management.
Graduates of this program may gain employment as a manager in any hospitality area.
*Special Scholarship
See more in our brochure / Special Scholarships (promotional fees 2026)
What you will learn
The course has been designed to provide students with immediately useable skills and knowledge relevant to hospitality management by enabling students to develop the skills and knowledge required for a supervisory position.
You will have hands-on experience through actual industry placement at each level of qualification. Enhance your hands on practical knowledge with our culinary arts and hospitality teachers who are industry experts.
Entry requirements and admissions
Age requirements
Applicants must be at least 18 years of age.
Course Structure
List of Units
SITXFSA005 Use hygienic practices for food safety *
SITHCCC029 Prepare stocks, sauces, and soups
SITHCCC028 Prepare appetisers and salads
SITXCOM010 Manage conflict
SITXFSA006 Participate in safe food handling practices
SITHCCC035 Prepare poultry dishes
SITHCCC037 Prepare seafood dishes
SITHCCC036 Prepare meat dishes
SITHCCC042 Prepare food to meet special dietary requirements
SITXHRM009 Lead and manage people
SITHCCC030 Prepare vegetable, fruit, eggs, and farinaceous dishes
SITHCCC041 Produce cakes, pastries, and breads
SITHPAT016Produce desserts
SITXFIN009 Manage finances within a budget
SITHCCC038 Produce and serve food for buffets (from group A)
SITXMGT004 Monitor work operations
SITXHRM008 Roster staff
SITXFIN010 Prepare and monitor budgets
SITXFSA008 Develop and implement a food safety program
SITHKOP012 Develop recipes for special dietary requirements
SITHKOP015 Design and cost menus
SITXCCS016 Develop and manage quality customer service practices
SITXGLC002 Identify and manage legal risks and comply with law
SITXMGT005 Establish and conduct business relationships
SITXCCS015 Enhance customer service experiences
BSBFIN601 Manage organisational finances
BSBOPS601 Develop and implement business plans
SITXHRM010 Recruit, select and induct staff
SITXHRM012 Monitor staff performance
SITXWHS008 Establish and maintain a work health and safety system
SITHIND008 Work effectively in hospitality service
SITXMPR014 Develop and implement marketing strategies
SITXFIN011 Manage physical assets
Outcomes
Recognising Organisations
Our Industry Partners
