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104 weeks
(88 weeks tuition + 16 weeks scheduled break)
33 units of competency
(14 core units + 19 elective units)
112317C
$19,000*
$18,000*
*Non-Tuition fees not included
NSW/VIC
Blended mode of delivery consisting
of face-to-face and online delivery
SIT60322
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.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Students are required to have their own laptop prior to the commencement of their course.
Please refer to the Student Equipment Required section below for the minimum specifications required for laptops.
Students must be 18 years old and above.
Successful completion of Australian Year 12 or Australian equivalent is mandatory.
English Requirement for International Students
Minimum of IELTS 6.0 or equivalent.
Prior to enrolment, it is a mandatory requirement for students to attend a Pre-Enrolment Consultation session to ensure students are fully aware of the required course information and can make an informed decision.
| Core Unit Codes | |
|---|---|
| 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 |
| Elective Unit Codes | |
| SITHACS009 | Clean premises and equipment |
| SITXHRM008 | Roster staff |
| SITXFSA005 | Use hygienic practices for food safety |
| SITHIND008** | Work effectively in hospitality service |
| SITXFSA006 | Participate in safe food handling practices |
| SITXINV008 | Control stock |
| BSBCMM411 | Make presentations |
| BSBTWK503 | Manage meetings |
| SITXWHS007 | Implement and monitor work health and safety practices |
| CPPCLO3100 | Maintain cleaning storage areas |
| SITXCCS015 | Enhance customer service experiences |
| SITXCCS010 | Provide visitor information |
| SITXFSA007 | Transport and store food |
| SITXFSA008 | Develop and implement a food safety program |
| SITHIND006 | Source and use information on the hospitality industry |
| SITXINV006 | Receive, store and maintain stock |
| SIRXOSM007 | Manage risk to organisational reputation in an online setting |
| SITXINV007 | Purchase goods |
| SITXCOM010 | Manage conflict |
| Description of licensing requirements | The following units within this qualification require service periods as follows:
*SITXCCS016 – Develop and manage quality customer service practices requires students to complete 4 service periods in an operational business environment where customer service takes place. **SITHIND008 – Work effectively in hospitality service requires students to provide hospitality service to customers for a minimum of 36 complete service periods in an operational hospitality environment. |
| Units in this qualification | Pre-requisite unit |
| SITXFSA007 – Transport and store food SITXFSA008 – Develop and implement a food safety program SITXINV006 – Receive, store and maintain stock | SITXFSA005 – Use hygienic practices for food safety |
| SITXFSA007 – Transport and store food SITXFSA008 – Develop and implement a food safety program | SITXFSA006 – Participate in safe food handling practices |
Students must be willing to undertake vocational placement. Vocational placement provides students with the opportunity to apply skills and knowledge in real scenarios. It is a requirement of this qualification that students undertake a minimum of 40 complete service periods[1] of unpaid vocational placement[2].
The college organises students’ vocational placement locations. However, students can select their own. The college will assess the suitability of the placement location prior to the students commencing their vocational placement. Students will also be given a vocational logbook, which they must complete during their placement hours. All students must be willing to undertake placement in an operational business or operational hospitality environment.
Students will be required to arrange, at their own expense, transportation to and from their placement facility. Should students be required to travel interstate for placement, the college will cover the cost of all interstate travel and accommodation during the placement; however, students will be required to organise their own local travel to and from these facilities.
Students will be notified of their placement details prior to commencing vocational placement. Students are required to organise their own travel to and from these facilities and may be required to undertake placement anywhere within Australia.
[1] A complete service period (shift) equals 6 hours or more
[2] SITXCCS016 – Develop and manage quality customer service practices requires students to complete 4 service periods in an operational business environment where customer service takes place.
SITHIND008 – Work effectively in hospitality service requires students to provide hospitality service to customers for a minimum of 36 complete service periods in an operational hospitality environment.
Once the units of competency required in the training package for this qualification have been successfully completed, the student will be issued with an Advanced Diploma of Hospitality Management (SIT60322) and an academic transcript of all completed units within 30 calendar days. Students who successfully complete individual units of competency within the qualification, but not the qualification in its entirety will be eligible to receive a Statement of Attainment. This document contains a record of all completed units and will be available to students by the end of their course.
NPA does not guarantee:
NPA does not:
Students MUST have the following IT equipment prior to enrolling with NPA and will require a suitable study space for self-study, assessment activities, or to participate in online classes.
Students are required to have their own laptop prior to the commencement of their course
Hardware requirements:
Desktop or laptop with the following recommended System Requirements:
Software Requirements:
Internet Requirements:
Other Information:
The college encourages students to acquire the following skills and knowledge related to operating and maintaining an efficient study environment:
Area Manager
Motel Manager
Operations Manager
Please Note: Completion of an NPA qualification does not guarantee an employment outcome.
Prince Centre, Level 2,
8 Quay Street, Sydney, NSW, 2000
Ground Floor, 51 Brady Street,
South Melbourne, VIC 3205
+61 2 8609 6673
We acknowledge Aboriginal and Torres Strait Islander peoples as the First Australians and Traditional Custodians of the lands where we live, learn and work.