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SIT60322 Advanced Diploma of Hospitality Management
Commercial Cookery Stream

Major in Commercial Cookery


The Advanced Diploma of Hospitality provides you with the skills and knowledge in the areas of Leadership, Management, Finance and taking responsibility for workers. The course will give you the skills to make a range of business decisions whilst operating at a senior level of management within the Hospitality Industry.

It is highly recommended that complete either Certificate IV in Kitchen Management, Certificate IV in Patisserie or Diploma of Hospitality Management prior to commencing this course. This course incorporates many of the core units from the Diploma of Hospitality Management.

Practical placement is a compulsory component of this course in order to achieve your qualification. All workplace partners are at a short distance from our Institute. Academia arranges the practical placement for its students in one of Melbourne’s or Brisbane’s best hotels, for example:

  1. Grand Hyatt Melbourne
  2. The Langham Hotel
  3. The Westin Melbourne
  4. Park Hyatt Melbourne
  5. Blackfire restaurant Brisbane
  6. Four Points Hotel by Sheraton
  7. Westin Hotel Brisbane
  8. Sofitel Gold Coast broadbeach
  9. Sofitel Hotel Brisbane
  10. W Hotel Brisbane
  11. OTTO Restaurant Brisbane
  12. Hilton Brisbane
  13. Brunetti
  14. Pan Pacific
  15. Le Méridien
  16. Grand Chancellor
  17. The Windsor Melbourne
  18. Sofitel Melbourne on Collins
  19. Reverie Cafe by Chef Pierrick Boyer
Training in the workplace encompasses all of your skills learned throughout your first year to enhance your employability skills for the industry.

Core units

To achieve the Advanced Diploma of Hospitality Management you must complete 14 core units and 19 electives (Electives have been selected by Academia to be relevant to the work outcome for this qualification. Electives will differ depending on which stream you are enrolled).
The 14 core units are;

  1. SITXFIN009 Manage finances within a budget
  2. SITXHRM009 Lead and manage people
  3. SITXMGT004 Monitor work operations
  4. SITXCCS016 Develop and manage quality customer service practices
  5. SITXGLC002 Identify and manage legal risks and comply with law
  6. SITXFIN010 Prepare and monitor budgets
  7. SITXMGT005 Establish and conduct business relationships
  8. SITXWHS008 Establish and maintain a work health and safety system
  9. BSBOPS601 Develop and implement a business plan
  10. SITXFIN011 Manage physical assets
  11. SITXHRM012 Monitor staff performance
  12. SITXMPR014 Develop and implement marketing strategies
  13. BSBFIN601 Manage organisational finances
  14. SITXHRM010 Recruit, select and induct staff

Elective units

The 19 elective units are;

  1. SITXFSA005 Use hygienic practices for food safety
  2. SITHCCC043 Work effectively as a cook
  3. SITHCCC023 Use food preparation equipment
  4. SITHCCC027 Prepare dishes using basic methods of cookery
  5. SITHCCC028 Prepare appetisers and salads
  6. SITHCCC029 Prepare stocks, sauces and soups
  7. SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
  8. SITHCCC035 Prepare poultry dishes
  9. SITHCCC036 Prepare meat dishes
  10. SITHCCC037 Prepare seafood dishes
  11. SITHCCC041 Produce cakes, pastries and breads
  12. SITHCCC042 Prepare food to meet special dietary requirements
  13. SITXFSA006 Participate in safe food handling practices
  14. SITHPAT016 Produce desserts
  15. SITHKOP013 Plan cooking operations
  16. SITXHRM007 Coach others in job skills
  17. SITXHRM008 Roster staff
  18. SITXCOM010 Manage conflict
  19. SITXWHS007 Implement and monitor work health and safety practices

Job Roles (Possible Careers)

This qualification provides the skills and knowledge for an individual to be competent as a manager in any hospitality functional area.


Academia is recognised as a College delivering quality tuition in Vocational Education and Training. This recognition is demonstrated in the pathways we have achieved to date with quality Institutions in the University and Higher Education sectors. After you complete this course there is an articulation pathway with higher education providers.

Study and Assessment Methods

  1. This course is delivered face-to-face, through a combination of tutorials and workshops. You will be assessed through written tests, computer-based tasks, and assignments
  2. Equipment includes: Fully equipped designated computer area, training kitchens, demonstration kitchens, student PCs, Printed and on line Resources. Spacious classrooms, free internet access.

Course Recognition

Nationally Recognised Advanced Diploma in Commercial Cookery course
Course Code: SIT60322
Course Name: Advanced Diploma of Hospitality Management
CRICOS Code: 111739M
CRICOS Duration: 102 Weeks registered on CRICOS, including tuition and course breaks
Work placement: This course includes 2 days a week for 10 weeks in an Academia affiliated Hotel commercial kitchen and two days a week for 20 weeks in an authorised hospitality workplace.
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Hospitality Management Courses & Pathway Options

Nationally Recognised Aged Care Courses

Nationally recognised training (NRT) consists of Training Package Qualifications and Skill sets, Accredited Qualifications and Courses, Unit of Competency, and Accredited Modules that leads to vocational qualifications and credentials that are recognised across Australia