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This course is delivered through Victoria University's award-winning interactive e-learning model that combines face-to-face workshops with flexible, user-friendly eLearning activities.
On campus
13 July 2026 (Applications close 25 July 2026)
Course Overview
Where You Can Study
Eligibility
Career & Study Pathways
Quality & Recognition
Academic Regulator
VRQA / ASQA
Professional Body
Tourism, Hospitality and Events Industry Body
Accreditation Status
AccreditedSkills Assessor
TRA (Trades Recognition Australia)
Course Content
Manage organisational finances
Develop and implement business plans
Develop and manage quality customer service practices
Manage finances within a budget
Prepare and monitor budgets
Manage physical assets
Identify and manage legal risks and comply with law
Lead and manage people
Recruit, select and induct staff
Monitor staff performance
Monitor work operations
Establish and conduct business relationships
Develop and implement marketing strategies
Establish and maintain a work health and safety system
Use hygienic practices for food safety
Group A - Hygiene
Work effectively as a cook
Group B - Operations (Cookery Focus)
Plan cooking operations
Group B - Operations (Cookery Focus)
Work effectively in hospitality service
Group B - Operations (General Hospitality Focus)
Prepare Asian appetisers and snacks
Group C - Hospitality - Asian Cookery
Use food preparation equipment
Group C - Hospitality - Commercial Cookery and Catering
Prepare dishes using basic methods of cookery
Group C - Hospitality - Commercial Cookery and Catering
Prepare appetisers and salads
Group C - Hospitality - Commercial Cookery and Catering
Prepare stocks, sauces and soups
Group C - Hospitality - Commercial Cookery and Catering
Prepare vegetable, fruit, eggs and farinaceous dishes
Group C - Hospitality - Commercial Cookery and Catering
Prepare vegetarian and vegan dishes
Group C - Hospitality - Commercial Cookery and Catering
Prepare poultry dishes
Group C - Hospitality - Commercial Cookery and Catering
Prepare meat dishes
Group C - Hospitality - Commercial Cookery and Catering
Prepare seafood dishes
Group C - Hospitality - Commercial Cookery and Catering
Produce and serve food for buffets
Group C - Hospitality - Commercial Cookery and Catering
Prepare and serve cheese
Group C - Hospitality - Commercial Cookery and Catering
Produce cakes, pastries and breads
Group C - Hospitality - Commercial Cookery and Catering
Prepare food to meet special dietary requirements
Group C - Hospitality - Commercial Cookery and Catering
Produce yeast-based bakery products
Group C - Hospitality - Patisserie
Produce desserts
Group C - Hospitality - Patisserie
Use a computerised booking system
Group C - Accommodation Services – Front Office, Housekeeping and Portering
Manage risk to organisational reputation in an online setting
Group C - Hospitality - E-Business
Plan in-house events
Group C - Hospitality - Events
Provide responsible service of alcohol
Group C - Hospitality - Food and Beverage
Operate a bar
Group C - Hospitality - Food and Beverage
Prepare and serve espresso coffee
Group C - Hospitality - Food and Beverage
Serve food and beverage
Group C - Hospitality - Food and Beverage
Conduct a product tasting for alcoholic beverages
Group C - Hospitality - Food and Beverage
Provide advice on beers, spirits and liqueurs
Group C - Hospitality - Food and Beverage
Provide table service of food and beverage
Group C - Hospitality - Food and Beverage
Provide advice on food and beverage matching
Group C - Hospitality - Food and Beverage
Plan and monitor espresso coffee service
Group C - Hospitality - Food and Beverage
Provide advice on food
Group C - Hospitality - Food and Beverage (available as Credit only)
Manage business operational plans
Group D - General Electives - Management and Leadership
Lead diversity and inclusion
Group D - General Electives - Communication and Teamwork
Roster staff
Group D - General Electives - Human Resource Management
Plan and implement sales activities
Group D - General Electives - Marketing and Public Relations
Coordinate marketing activities
Group D - General Electives - Marketing and Public Relations
Common Questions
For 2026, the Skills First subsidised tuition fee is $5,875.20, with a maximum materials fee of $1,232 and a maximum SSAF (Student Services and Amenities Fee) of $261. If you are not eligible for a subsidy, the full fee tuition cost is $16,320.
You will gain hands-on experience at the Footscray Nicholson hospitality training centre, which includes four commercial kitchens with individual stainless steel workstations, two demonstration kitchens, a training bar, and an award-winning training restaurant called VenU.
Yes, select students from this course have the opportunity to engage in a practical placement at industry partners including Delaware North, Sebastian Restaurant and Bar, Lucas Restaurants, Melbourne Convention Exhibition Centre, Contiki, and Riverland Group.
After completing this course, you will be guaranteed entry into the Associate Degree in Hospitality and Hotel Management (with 144 credit points recognised) or the Bachelor of Business (with 96 credit points recognised), allowing you to complete your next qualification more quickly.
To be awarded the SIT60322 Advanced Diploma of Hospitality Management, you must complete 33 units of competency, comprising 14 core units and 19 elective units. Of the elective units, 1 must be from Group A, 1 from Group B, 11 from Group C, and 6 from Group C, Group D, or elsewhere in the SIT Training Package or any other current Training Package or accredited course.
Application
Three simple steps to get enrolled
Step 01
Enquire
Click "Enquire Now" and tell us a little about yourself. It's free and takes 2 minutes.
Step 02
Submit Documents
Our team will guide you on exactly which documents to prepare and submit.
Step 03
Get Enrolled
Receive your offer letter and confirm your enrolment. Welcome to the course!
Processing time: Offer letter issued within approximately 1 business days.
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