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SIT60316 - Advanced Diploma of Hospitality Management


Get Advanced Diploma of Hospitality Management

Mapping Notes
Is superseded by SIT60322 – Advanced Diploma of Hospitality Management
Changes to packaging rules, changes to core units. Elective list updated.

Qualification Description

This qualification ( SIT60316 – Advanced Diploma of Hospitality Management ) 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 specialisation in accommodation services, cookery, food and beverage and gaming.

Possible job titles include:

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

Packaging Rules

Total number of units 33

16 core units
17 elective units, consisting of:

  • 1 unit from Group A

  • 1 unit from Group B

  • 9 units from Group C

  • 6 units from Group C, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.

Core units

BSBDIV501 – Manage diversity in the workplace

BSBFIM601 – Manage finances

BSBMGT517 – Manage operational plan

BSBMGT617 – Develop and implement a business plan

SITXCCS008 – Develop and manage quality customer service practices

SITXFIN003 – Manage finances within a budget

SITXFIN004 – Prepare and monitor budgets

SITXFIN005 – Manage physical assets

SITXGLC001 – Research and comply with regulatory requirements

SITXHRM003 – Lead and manage people

SITXHRM004 – Recruit, select and induct staff

SITXHRM006 – Monitor staff performance

SITXMGT001 – Monitor work operations

SITXMGT002 – Establish and conduct business relationships

SITXMPR007 – Develop and implement marketing strategies

SITXWHS004 – Establish and maintain a work health and safety system

Elective units

Group A

SITHIND001- Use hygienic practices for hospitality service

SITXFSA001 – Use hygienic practices for food safety

Group B

SITHCCC020 – Work effectively as a cook

SITHIND004 – Work effectively in hospitality service

SITHKOP005 – Coordinate cooking operations

Group C

Accommodation Services – Front Office, Housekeeping and Porting

CPPCLO2001A – Maintain hard floor surfaces

CPPCLO2004A – Maintain carpeted floors

CPPCLO2009A – Clean glass surfaces

CPPCLO2010A – Clean ceiling surfaces and fittings

CPPCLO2017A – Clean wet areas

CPPCLO2019A – Sort and remove waste and recyclable materials

CPPCLO2035A – Maintain cleaning storage areas

CPPCLO3013A – Clean window coverings

CPPCLO3016A – Wash furniture and fittings

SITHACS001 – Clean premises and equipment

SITHACS002 – Provide housekeeping services to guests

SITHACS003 – Prepare rooms for guests

SITHACS004 – Launder linen and guest clothes

SITHACS005 – Provide porter services

SITHACS006 – Provide valet services

SITHACS007 – Conduct night audit

SITHACS008 – Provide accommodation reception services

SITTTSL002 – Access and interpret product information

SITTTSL005 – Sell tourism products and services

SITTTSL006 – Prepare quotations

SITTTSL007 – Process reservations

SITTTSL010 – Use a computerised reservations or operations system


BSBADM502 – Manage meetings

BSBRES401 – Analyse and present research information

Asian Cookery

SITHASC001 – Prepare dishes using basic methods of Asian cookery

SITHASC002 – Prepare Asian appetisers and snacks

SITHASC003 – Prepare Asian stocks and soups

SITHASC004 – Prepare Asian sauces, dips and accompaniments

SITHASC005 – Prepare Asian salads

SITHASC006 – Prepare Asian rice and noodles

SITHASC007 – Prepare curry pastes and powders

SITHASC008 – Prepare Asian cooked dishes

SITHASC009 – Prepare Asian desserts

SITHASC010 – Produce Japanese cooked dishes

SITHASC011 – Prepare sashimi

SITHASC012 – Prepare sushi

SITHASC013 – Prepare Japanese desserts

SITHASC014 – Prepare dim sum

SITHASC015 – Prepare Chinese roast meat and poultry dishes

SITHASC016 – Prepare tandoori dishes

SITHASC017 – Prepare Indian breads

SITHASC018 – Prepare Indian sweetmeats

SITHASC019 – Prepare Indian pickles and chutneys

Client and Customer Service

SITXCCS002 – Provide visitor information

SITXCCS004 – Provide lost and found services

SITXCCS005 – Provide club reception services

Commercial Cookery and Catering

SITHCCC001 – Use food preparation equipment

SITHCCC003 – Prepare and present sandwiches

SITHCCC004 – Package prepared foodstuffs

SITHCCC005 – Prepare dishes using basic methods of cookery

SITHCCC006 – Prepare appetisers and salads

SITHCCC007 – Prepare stocks, sauces and soups

SITHCCC008 – Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC009 – Produce cook-chill and cook-freeze foods

SITHCCC010 – Re-thermalise chilled and frozen foods

SITHCCC012 – Prepare poultry dishes

SITHCCC013 – Prepare seafood dishes

SITHCCC014 – Prepare meat dishes

SITHCCC015 – Produce and serve food for buffets

SITHCCC016 – Produce pates and terrines

SITHCCC017 – Handle and serve cheese

SITHCCC018 – Prepare food to meet special dietary requirements

SITHCCC019 – Produce cakes, pastries and breads

SITHCCC020 – Work effectively as a cook

SITHCCC021 – Prepare specialised food items

SITHCCC022 – Prepare portion-controlled meat cuts and meat products

Communication and Teamwork

BSBCMM401 – Make a presentation

SITXCOM004 – Address protocol requirements

SITXCOM005 – Manage conflict

Computer Operations and ICT Management

BSBITU301 – Create and use databases

BSBITU302 – Create electronic presentations

BSBITU306 – Design and produce business documents

BSBITU402 – Develop and use complex spreadsheets

Crisis Management

SITXCRI002 – Manage a business continuity crisis


BSBEBU501 – Investigate and design e-business solutions

SITXEBS002 – Develop, implement and monitor the use of social media in a business

Environmental Sustainability

BSBSUS501 – Develop workplace policy and procedures for sustainability

MSS405070A – Develop and manage sustainable energy practices


SITEEVT005 – Plan in-house events or functions

SITEEVT008 – Manage event staging components

SITEEVT010 – Manage on-site event operations

SITEEVT011 – Research event trends and practice

SITEEVT013 – Determine event feasibility


BSBFIA302 – Process payroll

BSBFIA303 – Process accounts payable and receivable

BSBFIA304 – Maintain a general ledger

BSBFIA401 – Prepare financial reports

BSBFIM502 – Manage payroll

SITXFIN002 – Interpret financial information

SITXFIN006 – Manage revenue

First Aid

HLTAID011 – Provide first aid

Food and Beverage

SITHFAB002 – Provide responsible service of alcohol

SITHFAB003 – Operate a bar

SITHFAB004 – Prepare and serve non-alcoholic beverages

SITHFAB005 – Prepare and serve espresso coffee

SITHFAB006 – Provide room service

SITHFAB007 – Serve food and beverage

SITHFAB008 – Operate and monitor cellar systems

SITHFAB009 – Conduct a product tasting for alcoholic beverages

SITHFAB010 – Prepare and serve cocktails

SITHFAB011 – Provide advice on beers, spirits and liqueurs

SITHFAB012 – Provide advice on Australian wines

SITHFAB013 – Provide advice on imported wines

SITHFAB014 – Provide table service of food and beverage

SITHFAB015 – Provide silver service

SITHFAB016 – Provide advice on food

SITHFAB017 – Provide advice on food and beverage matching

SITHFAB018 – Provide gueridon service

SITHFAB019 – Plan and monitor espresso coffee service

SITHFAB020 – Manage the sale or service of wine

Food Safety

SITXFSA001 – Use hygienic practices for food safety

SITXFSA002 – Participate in safe food handling practices

SITXFSA003 – Transport and store food

SITXFSA004 – Develop and implement a food safety program


BSBFRA502 – Manage a franchise operation


SITHGAM001 – Provide responsible gambling services

SITHGAM002 – Attend gaming machines

SITHGAM003 – Operate a TAB outlet

SITHGAM004 – Conduct Keno game

SITHGAM005 – Analyse and report on gaming machine data

SITHGAM006 – Deal Baccarat games

SITHGAM007 – Conduct Big Wheel games

SITHGAM008 – Deal Blackjack games

SITHGAM009 – Deal Poker games

SITHGAM010 – Deal Pontoon games

SITHGAM011 – Conduct Rapid Roulette games

SITHGAM012 – Conduct Roulette games

SITHGAM013 – Conduct Sic Bo games

SITHGAM014 – Manage gaming activities

SITHGAM015 – Attend casino gaming machines

SITHGAM016 – Deal Caribbean Stud games

SITHGAM017 – Deal Casino War games

SITHGAM018 – Deal Mississippi Stud games

SITHGAM019 – Conduct Rapid Baccarat games

SITHGAM020 – Conduct Rapid Big Wheel games

SITHGAM021 – Deal Three Card Poker games

Human Resource Management

BSBHRM604 – Manage employee relations

SITXHRM002 – Roster staff

SITXHRM005 – Manage volunteers


SITXINV002 – Maintain the quality of perishable items

SITXINV004 – Control stock

SITXINV005 – Establish stock purchasing and control systems

Kitchen Operations

SITHKOP003 – Plan and display buffets

SITHKOP004 – Develop menus for special dietary requirements

SITHKOP005 – Coordinate cooking operations

SITHKOP006 – Plan catering for events or functions

SITHKOP007 – Design and cost menus

SITHKOP008 – Select catering systems

Management and Leadership

BSBRSK501 – Manage risk

Marketing and Public Relations

BSBMKG401 – Profile the market

SITXMPR001 – Coordinate production of brochures and marketing materials

SITXMPR002 – Create a promotional display or stand

SITXMPR003 – Plan and implement sales activities

SITXMPR004 – Coordinate marketing activities

SITXMPR005 – Participate in cooperative online marketing initiatives

SITXMPR006 – Obtain and manage sponsorship


SITHPAT001 – Produce cakes

SITHPAT002 – Produce gateaux, torten and cakes

SITHPAT003 – Produce pastries

SITHPAT004 – Produce yeast-based bakery products

SITHPAT005 – Produce petits fours

SITHPAT006 – Produce desserts

SITHPAT007 – Prepare and model marzipan

SITHPAT008 – Produce chocolate confectionery

SITHPAT009 – Model sugar-based decorations

SITHPAT010 – Design and produce sweet buffet showpieces

Planning and Product Development

SITTPPD005 – Develop host community awareness of tourism

SITTPPD007 – Research and analyse tourism data

SITTPPD008 – Develop tourism products

SITTPPD009 – Develop environmentally sustainable tourism operations

SITTPPD010 – Develop culturally appropriate tourism operations


CPPSEC2012A – Monitor and control individual and crowd behaviour

CPPSEC3017A – Plan and conduct evacuation of premises

CPPSEC3018A – Provide for the safety of persons at risk

Work Health and Safety

SITXWHS002 – Identify hazards, assess and control safety risks

Working in Industry

SITHIND001 – Use hygienic practices for hospitality service

SITHIND002 – Source and use information on the hospitality industry

SITHIND004 – Work effectively in hospitality service

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Success Stories

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Graduate Students
Ongoing Applications


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