Course Highlights

Intake Dates

Check our ACADEMIC CALENDAR - 2024

Couse Fees

$25,050

Course Duration / Location

104 Weeks (80 weeks study and 24 weeks holiday) Canberra & Sydney Campus

How to Apply

Contact with our Admission Team , Agents & Partners.

CRICOS Course Code: 112992A

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.

SIT60322-Advanced Diploma of Hospitality Management (Release 1)

The latest release of the qualification and packaging rules can be found at the following link: https://training.gov.au/Training/Details/SIT60322

There are no entry requirements for this qualification in the training package.

CCMT has set its own entry requirements as follows:

International students must:

  • Be at least 18 years of age.
  • Must have completed at least Australian Year 12 or equivalent school studies.
  • Have an overall IELTS score of 5.5 or equivalent score in other English skills tests (Test results must be no more than 2 years old).
  • Participate in a Course Entry Interview to demonstrate their suitability for this course (their career goals, reasons for studying this course, etc).
  • Pass LLN Test conducted by CCMT.

International Students may not be required to provide evidence of scores in English Language Test where documented evidence can be provided to demonstrate any of the following:

  • Students who have completed at least five years’ study in one or more of the following countries: Australia, UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland
  • Citizens and passport holders of one of the following English‑speaking countries: UK, USA, Canada, NZ or Republic of Ireland

Students who have successfully completed in Australia in the English language either the Senior Secondary Certificate of Education or 50% of the units of a Certificate IV or higher-level course, in the two years before applying for the student visa.

If a student holds SIT40521 – Certificate IV in Kitchen Management AND SIT50422 – Diploma of Hospitality Management, this Advanced Diploma will take 26 weeks (6 months) to be completed by that student.

Otherwise for a beginner student, this qualification will be delivered over 104 weeks in total. 80 weeks will be used for training and assessment spread over nine terms. Number of holidays is 24 weeks, spread over eight term breaks. All term breaks 3-week long. No term break is given after last term.

Thirty-three (33) units including fourteen (14) core units and seventeen (19) elective units are required for the award of the SIT60322 Advanced Diploma of Hospitality Management. Units have been selected in accordance with the packaging rules and are relevant to the work outcome, local industry requirements and qualification level.

The costs for this course are as follows:

Application Processing Fee $250 (non-refundable to be paid on application)
Tuition fees: AUD $24,000
Materials Fees: AUD $800
Total Course Fee: AUD $25,050

The study materials are provided to students by CCMT and are included in total course fees.

This program is delivered face-to-face in the classroom and training (physical) kitchen. Training kitchen has all the necessary equipment like a commercially operating kitchen but does not have real customers. Students will receive practical training and participate in assessment in this training kitchen.

There is an online component of studies where student needs to log into Learning Portal and study without trainer’s supervision. Online study duration is 6 hours per week. Student has to spend at least 14 hours per week in classroom and training kitchen.

  • Target groups for the SIT60322 Advanced Diploma of Hospitality Management are international students who are:
    • Seeking to pursue or further a career in hospitality industry.
    • Seeking to enter a new industry sector.
    • Seeking a pathway to higher level qualifications.

    CCMT expects that a student will be able to read, comprehend and write a range of texts in English within a variety of contexts. S/he will be able to use and respond to spoken language including some unfamiliar material within a variety of contexts and will be able to recognise and use a variety of conventions and symbolism of formal mathematics.

Students who complete this course may wish to continue their education into a range of Hospitality management qualifications like Bachelor of Hospitality Management.

Potential employment options are in Hospitality industry in the roles such as

  • area manager or operations manager
  • café owner or manager
  • club secretary or manager
  • executive chef

Core units:

BSBFIN601 Manage organisational finances
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
SITXFSA005 Use hygienic practices for food safety

Elective units

SITXFSA005 Use hygienic practices for food safety
SITHKOP013 Plan cooking operations
SITHCCC023 Use food preparation equipment
SITHCCC041 Produce cakes, pastries and breads
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC028 Prepare appetisers and salads
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC035 Prepare poultry dishes
SITHCCC036 Prepare meat dishes
SITHCCC037 Prepare seafood dishes
SITHCCC038 Produce and serve food for buffets
SITHCCC040 Prepare and serve cheese
SITXCCS015 Enhance customer service experiences
SITHIND006 Source and use information on the hospitality industry
SITXHRM007 Coach others in job skills
BSBOPS504 Manage business risk
BSBTEC301 Design and produce business documents
SITXCOM010 Manage conflict

Prerequisite units are listed above. All prerequisite units are delivered in Term 6 before other units.

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