Course Overview
Eligibility
Career & Study Pathways
Course Content
Manage organisational finances
Core unit
Develop and implement business plans
Core unit
Develop and manage quality customer service practices
Core unit
Manage finances within a budget
Core unit
Prepare and monitor budgets
Core unit
Manage physical assets
Core unit
Identify and manage legal risks and comply with law
Core unit
Lead and manage people
Core unit
Recruit, select and induct staff
Core unit
Monitor staff performance
Core unit
Monitor work operations
Core unit
Establish and conduct business relationships
Core unit
Develop and implement marketing strategies
Core unit
Establish and maintain a work health and safety system
Core unit
Use hygienic practices for food safety
Elective A
Work effectively as a cook
Elective B
Use food preparation equipment
Elective C
Package prepared foodstuffs
Elective C
Prepare dishes using basic methods of cookery
Elective C
Prepare appetisers and salads
Elective C
Prepare stocks, sauces and soups
Elective C
Prepare vegetable, fruit, eggs and farinaceous dishes
Elective C
Prepare vegetarian and vegan dishes
Elective C
Prepare poultry dishes
Elective C
Prepare meat dishes
Elective C
Prepare seafood dishes
Elective C
Produce and serve food for buffets
Elective C
Prepare and serve cheese
Elective C
Produce cakes, pastries and breads
Elective C
Prepare food to meet special dietary requirements
Elective C
Participate in safe food handling practices
Elective C
Develop and implement a food safety program
Elective C
Roster Staff
Elective D
Common Questions
Students are required to complete a minimum of 192–200 hours of work placement within an approved commercial kitchen facility. The placement is completed in Term 8, with students working 20 hours per week over 10 weeks and completing 48 service periods as part of the unit SITHCCC043 Work effectively as a cook.
To be awarded the SIT60322 Advanced Diploma of Hospitality Management, students must complete 14 core units and 19 elective units, for a total of 33 units. Completing only some units will result in a Statement of Attainment rather than the full qualification.
Students attend 20 hours of face-to-face training and structured self-study per week, plus an additional 5 hours of self-directed study per week. Training is delivered through lectures, tutorial sessions, and structured self-study at the college's training facilities, which include a commercial training kitchen.
The course is delivered at Suite 203, Level 2/118 Church St, Parramatta, NSW 2150, which includes a commercial training kitchen on site.
This qualification prepares graduates for senior roles in the hospitality and culinary industries, including positions such as Head Chef, Sous Chef, Kitchen Manager, Executive Chef, and Hospitality Operations Manager, across settings such as restaurants, hotels, clubs, and cafes, both in Australia and worldwide.
Application
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Step 01
Enquire
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Step 02
Submit Documents
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Step 03
Get Enrolled
Receive your offer letter and confirm your enrolment. Welcome to the course!
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