Course Details

Everything You Need To Know About The Course

Overview of Course

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 the 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 multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming..

The latest release of the qualification and packaging rules can be found at the following link:

Targeted at International students

This training and assessment strategy for SIT60322 Advanced Diploma of Hospitality Management is targeted at international students who are:

  • Seeking to pursue a career in the commercial cookery and hospitality industry
  • Seeking to enter a new industry sector
  • Seeking a pathway to higher-level qualifications.

Entry requirements

The entry requirements to get into this course are as below:

Age requirements

International students must be 18 years of age or above at the time of their course commencement at Kings Institute of Vocational Studies  .

Academic requirements

To enter this qualification, applicants should have successfully completed Australian equivalent of Year 12 or higher.

English language requirements for international students:

International students must demonstrate English language proficiency with minimum score of:

  • IELTS overall band of 5.5 (Academic), or
  • PTE (Pearson Test of English) 36; or equivalent.

The test must have been taken no more than two years before you apply for Sydney Metro College courses.

Alternatively, students can provide evidence that:

  1. they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States, or
  2. within two years of their application, they have successfully completed a foundation course or a senior secondary certificate of education or a substantial part of a Certificate III or higher level qualification from the Australian Qualifications Framework in Australia, or
  3. Successful completion of an English Placement Test

You are also required to take out Overseas Health Insurance Cover before arriving in Australia. Kings Institute of Vocational Studies provides details of OSHC providers in the International Student Handbook. You can approach any of these providers to find out costs and organise your cover.

Additional costs associated with living in Australia are outlined in the International Student Handbook. You should carefully review these costs in relation to budgeting. Further information can be found at https://www.studyinaustralia.

Units of Competency

Units  of Competency are as given below:

Units of Competency
Unit Code Unit Title C/E Classroom training/
Training/ assessment
Work Placement Guided Self- study hours
BSBFIN601 Manage organisational finances C 60 15
BSBOPS601 Develop and implement business plans C 80 20
SITXCCS016 Develop and manage quality customer service practices C 60 15
SITXFIN009 Manage finances within a budget C 80 20
SITXFIN010 Prepare and monitor budgets C 80 20
SITXFIN011 Manage physical assets C 60 15
SITXGLC002 Identify and manage legal risks and comply with law C 60 15
SITXHRM009 Lead and manage people C 60 15
SITXHRM010 Recruit, select and induct staff C 60 15
SITXHRM012 Monitor staff performance C 40 10
SITXMGT004 Monitor work operations C 52 15
SITXMGT005 Establish and conduct business relationships C 60 15
SITXMPR014 Develop and implement marketing strategies C 60 15
SITXWHS008 Establish and maintain a work health and safety system C 40 10
BSBCMM411 Make a presentation E 20 5
BSBOPS502 Manage business operational plans E 60 15
BSBSUS511 Develop workplace policies and procedures for sustainability E 40 10
BSBTEC301 Design and produce business documents E 40 10
SITHCCC023* Use food preparation equipment E 20 12 8
SITHCCC027* Prepare dishes using basic methods of cookery E 24 12 8
SITHCCC028* Prepare appetisers and salads E 20 12 8
SITHCCC029* Prepare stocks, sauces and soups E 20 12 8
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes E 20 12 8
SITHCCC035* Prepare poultry dishes E 20 12 8
SITHCCC036* Prepare meat dishes E 20 12 8
SITHCCC037* Prepare seafood dishes E 20 12 8
SITHCCC042* Prepare food to meet special dietary requirements E 20 12 8
SITHKOP013* Plan cooking operations E 12 48 5
SITXCCS014 Provide service to customers E 20 5
SITXCCS015 Enhance customer service experiences E 60 15
SITXCOM010 Manage conflict E 60 15
SITXFSA005 Use hygienic practices for food safety E 28 8 8
SITXHRM008 Roster staff E 60 15
Total 1436 116 48 390
Total Structured hours 1600
Total Guided Self Study hours 390
Total Volume of Learning 1990

Course Duration

This course is delivered over a total of 104 weeks that includes:

  • 80 weeks of scheduled structured face to face delivery (8 terms of 10 weeks each) including  o 78 Weeks training and assessment o 2 weeks of work placement (192 hours)
  • Up to 24 weeks of terms breaks and public holidays in between. Holiday weeks and breaks may vary depending upon the intake date but the volume of learning will remain the same.

Study Mode

This program is delivered in the classroom and through structured self-study.

Fee and Charges

The costs for this course are as follows:

Course fees Non-tuition fees
Tuition fees: AUD $19,500 May apply and can be found in our International Student Handbook on our website at
Enrolment fee: AUD $200
Material fee: AUD $1,500

A detailed payment plan and payment arrangements are provided in the Offer Letter and Student Agreement.

You must pay all of your course fees and on time. Non-payment of fees may result in cancellation of enrolment.

Pathways Information

This training and assessment strategy for SIT60322 Advanced Diploma of Hospitality Management is targeted at international students who are:

  • Seeking to pursue a career in commercial cookery and hospitality industry
  • Seeking to enter a new industry sector
  • Seeking a pathway to higher-level qualifications.

Course Credit

You can apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer or recognition of prior learning) as per the information included in our International Student Handbook, which is available at

If you are granted course credit, this will affect your course fees as well as the duration of your course. We will advise you in writing of changes to fees or course duration as a result of the credit.

You will also be issued with a new Confirmation of Enrolment. For any questions about course credit, contact us at the details shown below.

Talk with us

Feel free to send us a message and we’ll get back to you as soon as possible.

Student Testimonials & Stories

The training and teaching I received throughout my course was excellent. I was very satisfied with the staff’s accommodating nature and the ease of handling everything.

Shelia McCourtney