• Kitchen Manager
• Catering Manager
• Food and Beverage Manager
• Restaurant Manager
• Hotel Kitchen Supervisor
• Banquet Manager
• Executive Chef (with further experience and education)

+SITHKOP013 Plan cooking operations
This unit focuses on the planning and organisation of cooking operations, ensuring efficient workflow, resource management, and adherence to safety and hygiene standards. You will learn to develop operational plans that align with business objectives and optimize kitchen performance.

+SITHPAT016 Produce desserts
In this unit, you will explore the techniques and skills necessary for producing a variety of desserts. You will learn to create both traditional and modern desserts, ensuring quality and presentation meet industry standards.

+BSBFIN601 Manage organisational finances
You will gain the skills to manage finances within an organisation effectively. This unit covers financial planning, budgeting, and financial reporting to support informed decision-making and ensure financial sustainability.

+BSBPOPS601 Develop and implement business plans
This unit provides insights into creating and implementing business plans. You will learn to analyse market trends, set objectives, and devise strategies to achieve business goals while evaluating performance against set benchmarks.

+SITXCCS016 Develop and manage quality customer service practices
In this unit, you will learn how to design and implement customer service practices that enhance guest experiences. You will explore strategies for managing service quality and developing a customer-focused culture within the organisation.

+SITXFIN009 Manage finances within a budget
This unit focuses on managing financial resources within predetermined budgets. You will develop skills to monitor financial performance and implement strategies to ensure financial efficiency and accountability.

+SITXFIN010 Prepare and monitor budgets
You will learn the principles of budget preparation and monitoring in this unit. Skills gained will include forecasting financial needs, tracking expenses, and analysing budgetary performance to inform financial decision-making.

+SITXFIN011 Manage physical assets
This unit covers the management of physical assets within a hospitality context. You will learn to evaluate, maintain, and optimize the use of physical resources to support operational efficiency and sustainability.

+SITXGLC002 Identify and manage legal risks and comply with law
In this unit, you will explore the legal considerations within the hospitality industry. You will learn to identify potential legal risks, ensure compliance with relevant legislation, and develop strategies to mitigate those risks.

+SITXHRM009 Lead and manage people
This unit focuses on leadership skills in the hospitality sector. You will learn techniques to motivate, lead, and manage teams effectively while fostering a positive work environment.

+SITXHRM010 Recruit, select and induct staff
You will gain insights into effective recruitment and selection processes in this unit. Skills developed will include creating job descriptions, conducting interviews, and facilitating staff inductions to ensure a smooth onboarding experience.

+SITXHRM012 Monitor staff performance
This unit covers strategies for monitoring and evaluating staff performance. You will learn to set performance standards, conduct appraisals, and provide constructive feedback to support staff development and improve overall team performance.

+SITXMGT004 Monitor work operations
You will learn to monitor and evaluate work operations within a hospitality environment. This unit focuses on assessing operational efficiency, identifying areas for improvement, and implementing solutions to enhance productivity.

+SITXMGT005 Establish and conduct business relationships
This unit emphasizes the importance of building and maintaining professional relationships in the hospitality industry. You will explore networking strategies, negotiation techniques, and methods for fostering collaborative partnerships.

+SITXMPR014 Develop and implement marketing strategies
You will explore marketing principles and practices in this unit, learning to develop and implement effective marketing strategies that enhance brand visibility and attract customers in a competitive market.

+SITXWHS008 Establish and maintain a work health and safety system
This unit focuses on establishing and maintaining health and safety systems within the workplace. You will learn to assess risks, implement safety protocols, and promote a culture of health and safety among staff.

+SITXFSA005 Use hygienic practices for food safety
You will learn the essential practices for maintaining food safety and hygiene in this unit. This includes understanding food safety legislation, implementing safe food handling practices, and ensuring compliance with health regulations.

+SITHCCC043 Work effectively as a cook
In this unit, you will develop the skills and knowledge required to work effectively in a kitchen environment. You will learn to prepare and present dishes while maintaining high standards of quality and efficiency.

+SITHCCC023 Use food preparation equipment
This unit covers the safe and efficient use of food preparation equipment in the kitchen. You will learn to operate, maintain, and troubleshoot various kitchen tools and machines to optimize food production.

+SITHCCC027 Prepare dishes using basic methods of cookery
You will explore fundamental cooking methods in this unit, learning to prepare a variety of dishes using techniques such as boiling, roasting, and grilling while ensuring consistency and quality in presentation.

+SITHCCC028 Prepare appetisers and salads
This unit focuses on the preparation of appetizers and salads. You will learn to create a range of dishes that are visually appealing and flavourful, emphasizing the use of fresh ingredients and presentation techniques.

+SITHCCC029 Prepare stocks, sauces and soups
In this unit, you will develop the skills to prepare various stocks, sauces, and soups, understanding their roles in enhancing flavour and presentation in culinary creations.

+SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
You will learn to prepare a variety of dishes using vegetables, fruits, eggs, and farinaceous products. This unit emphasizes technique, flavour combinations, and presentation to create appealing dishes.

+SITHCCC031 Prepare vegetarian and vegan dishes
This unit focuses on the preparation of vegetarian and vegan dishes. You will learn to create flavourful and nutritious meals that cater to diverse dietary preferences and requirements.

+SITHCCC035 Prepare poultry dishes
You will develop skills in preparing poultry dishes in this unit, learning techniques for cooking, flavouring, and presenting poultry to meet industry standards.

+SITHCCC036 Prepare meat dishes
This unit covers the preparation of meat dishes, focusing on cutting techniques, cooking methods, and presentation to ensure quality and taste.

+SITHCCC037 Prepare seafood dishes
In this unit, you will learn to prepare a variety of seafood dishes, emphasizing proper handling, cooking methods, and presentation techniques to highlight the freshness and quality of seafood.

+SITHCCC041 Produce cakes, pastries, and breads
You will explore the art of baking in this unit, learning to produce a range of cakes, pastries, and breads while ensuring quality and adherence to recipes and techniques.

+SITHCCC042 Prepare food to meet special dietary requirements
This unit focuses on preparing food that meets specific dietary needs. You will learn to create dishes that cater to allergies, intolerances, and other dietary restrictions while maintaining flavour and presentation.

+SITHCCC038 Produce and serve food for buffets
In this unit, you will learn to produce and present food for buffets, focusing on variety, presentation, and efficiency in service to create appealing buffet experiences.

+SITHCCC040 Prepare and serve cheese
This unit covers the preparation and serving of cheese, including selecting, storing, and presenting different cheese varieties to enhance guest experiences.

+SITHKOP015 Design and cost menus
In this unit, you will learn to design and cost menus effectively. You will explore factors such as ingredient selection, portion control, and pricing strategies to create profitable and appealing menus.

+SITHKOP012 Develop recipes for special dietary requirements
This unit focuses on developing recipes that cater to specific dietary needs. You will learn to create innovative and delicious dishes while considering nutritional requirements and dietary restrictions.

The Advanced Diploma of Hospitality Management (SIT60322) equips you with the advanced skills, knowledge, and understanding necessary to excel as a hospitality professional in a competitive industry. This qualification prepares you for a range of leadership roles, enhancing your career opportunities in this dynamic field.

Career outcomes may include:

• Kitchen Manager
• Catering Manager
• Food and Beverage Manager
• Restaurant Manager
• Hotel Kitchen Supervisor
• Banquet Manager
• Executive Chef (with further experience and education)

Your allocated trainer and assessor will formally assess your skills, knowledge, and understanding. Assessment is competency-based, which means you will be required to show and demonstrate the required competencies for the units of competency you are studying.

To ensure that your assessment is valid, reliable, flexible, and fair, our trainers will conduct assessments according to the assessment conditions for each unit of competency you are studying.

Assessments have the following sections: Activities, Questioning, Project, and Observation, which span across these different tasks. Some of the assessment tasks are ‘stand-alone’ or may be a combination of these methods of assessment.

There may be:

• Written Tasks: Written assessments include case studies, question-answer type tasks, written reports, and assignments, including reflective evaluations, self-evaluations, project work, demonstrations, and class presentations.


• Observation: Your trainer will observe your performance of tasks in real or simulated workplace environments. This includes participation in role-plays, group discussions, and demonstrations of practical skills and knowledge. Students on vocational placement will be observed by a qualified professional.


• Vocational Placement: Vocational placement provides the opportunity to observe professionals in your vocation, gain skills specific to your vocation, engage and interact with your community, and, most importantly, apply what you have learned in the classroom to the ‘real-world’ vocational environment. You will be mentored and supported by an industry professional and have a valuable opportunity to learn in a structured workplace environment. Your teacher, as well as the industry professional, will both observe your ability to apply the skills, knowledge, and attitudes required in workplace situations and environments.


• Examination: This includes written or spoken ‘question-answer’ type tasks in an examination.


• RPL: You may already have the skills and knowledge. For more information about Recognition of Prior Learning Student Information, please discuss this with one of our team members.

The formal learning takes place through a structured program of instruction via face-to-face delivery with your trainer at our campus. You will be able to learn from your trainer and classmates as you study together through a combination of formal classroom-based learning and independent study/research.

• Further support is provided at the weekly Class Tutorial Support sessions with your teacher.
• Face-to-face classroom delivery (20 hours of scheduled contact per week) and Placement. This includes real-world experience through vocational placement for students enrolled in Hospitality qualifications.