QUALIFICATION OVERVIEW
This TAS provides the framework for delivery and assessment of SIT60322 Advanced Diploma of Hospitality Management by Swiss Institute Australia (RTO 41517).
Qualification Description
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 decisions, developing business plans, managing finances, leading teams, and ensuring compliance across all operational areas.
This qualification provides a pathway to work as a general manager, area manager, operations manager, or executive manager in organisations such as hotels, resorts, restaurants, clubs, casinos, and large-scale hospitality venues.
Entry Requirements
Training Package Entry Requirements: There are no entry requirements for this qualification.
However, learners are strongly advised to have completed SIT50422 Diploma of Hospitality Management or equivalent, or have substantial senior management experience in the hospitality industry.
RTO Additional Requirements: All prospective learners must complete:
- Pre-Training Review (PTR) — Document REF: PTR-SIT60322-v2.0
- Language, Literacy and Numeracy (LLN) Assessment — Document REF: LLN-ASS-001
- Enrolment Form with conditional enrolment gate
- USI verification prior to commencement
UNITS OF COMPETENCYUNITS OF COMPETENCY
33 units must be completed: 14 core units and 19 elective units.
Elective selection: at least 1 unit from Group A (Food Safety and Hygiene), at least 4 units from Group B (Hospitality Operations), remaining electives from Groups A-D or any currently endorsed training package or accredited course at Diploma level or above. All electives must contribute to a valid, industry-supported vocational outcome.
1.4 Core Units (14)
Unit Code | Unit Name |
|---|---|
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 |
1.5 Elective Units
Group A — Food Safety and Hygiene (min 1)
Unit Code | Unit Name |
|---|---|
SITXFSA005 | Use hygienic practices for food safety |
SITXFSA006 | Participate in safe food handling practices |
SITXFSA008 | Develop and implement a food safety program |
Group B — Hospitality Operations (min 4)
Unit Code | Unit Name |
|---|---|
SITHFAB025 | Prepare and serve espresso coffee |
SITHFAB027 | Serve food and beverage |
SITHFAB028 | Provide responsible service of alcohol |
SITHIND007 | Use hospitality skills effectively |
SITXCCS014 | Provide service to customers |
SITXCCS015 | Enhance the customer service experience |
SITXCOM007 | Show social and cultural sensitivity |
SITXCOM010 | Manage conflict |
SITXHRM008 | Roster staff |
SITXINV006 | Receive, store and maintain stock |
SITXINV007 | Purchase goods |
SITXWHS005 | Participate in safe work practices |
SITXWHS007 | Implement and monitor work health and safety practices |
Group C — Hospitality Specialisations (remaining)
Unit Code | Unit Name |
|---|---|
BSBCRT611 | Apply critical thinking for complex problem solving |
BSBFIN501 | Manage budgets and financial plans |
BSBHRM613 | Contribute to the development of learning and development strategies |
BSBOPS501 | Manage business resources |
BSBOPS502 | Manage business operational plans |
BSBOPS601 | Develop and implement business plans |
BSBSTR601 | Manage innovation and continuous improvement |
BSBSTR801 | Lead innovative thinking and practice |
BSBSUS601 | Lead corporate social responsibility |
BSBTWK502 | Manage team effectiveness |
SITHCCC023 | Use food preparation equipment |
SITHCCC027 | Prepare dishes using basic methods of cookery |
SITHKOP009 | Clean kitchen premises and equipment |
SITHKOP010 | Plan and cost recipes |
SITHKOP012 | Develop recipes for special dietary requirements |
SITHKOP013 | Plan cooking operations |
SITHKOP015 | Design and cost menus |
SITXHRM003 | Lead and manage people |
Group D — General Electives
Unit Code | Unit Name |
|---|---|
BSBXCM501 | Lead communication in the workplace |
HLTAID011 | Provide First Aid |
SIRXOSM002 | Maintain ethical and professional standards when using social media |
BSBSUS511 | Develop workplace sustainability policies and procedures |
DELIVERY APPROACH
Swiss Institute delivers this qualification through two distinct pathways, determined by the Pre-Training Review (PTR). Each pathway is designed to meet the learner’s current skill level and professional circumstances, ensuring competency-based outcomes through either recognition of existing skills or structured learning.
RPL Pathway
This pathway is for experienced senior hospitality managers and directors who can demonstrate competency in senior hospitality management and strategic leadership. Candidates must be able to provide valid, sufficient, authentic, and current evidence of competency against each unit requirement, including evidence of senior management responsibilities. The RPL pathway recognises existing competency and provides targeted gap training only where required.
Step 1 — Application and Self-Assessment
Candidate applies for RPL and completes a self-assessment checklist aligned to each unit and element, identifying areas of strength and gaps in competency, including evidence of senior management responsibilities.
Step 2 — Evidence Gathering
Candidate compiles a portfolio of evidence: work samples (strategic plans, advanced budgets, operational frameworks, training and development materials, policy documents), third-party reports from senior colleagues, peers, or industry advisors, certificates from prior advanced management or hospitality training, senior role descriptions and performance reviews, workplace documents (strategic documents, performance analytics, compliance records), and case studies of strategic hospitality initiatives or organisational change led by the candidate.
Step 3 — Assessor Evaluation
A qualified assessor reviews all evidence against unit requirements, conducts a professional conversation/interview to verify advanced competency, undertakes workplace observation of the candidate in a senior management role, and evaluates each unit and element against performance standards.
Step 4 — Gap Identification
Where evidence is insufficient for specific units or elements, the assessor identifies the exact gaps, which are documented and communicated to the candidate in writing.
Step 5 — Gap Training
Targeted training is provided ONLY for identified gaps — short sessions on specific advanced hospitality management topics, online modules on specialised knowledge areas, facilitated case study analysis on advanced strategic scenarios, workplace projects addressing specific strategic gap areas, mentoring sessions with experienced senior hospitality leaders, and additional assessment activities. Gap training typically occurs over 6-12 weeks depending on the extent of gaps.
Step 6 — Final Assessment
After gap training is completed, the candidate is re-assessed on gap areas. The assessor confirms that all units are now assessed as Competent (C).
Step 7 — Certification
Upon successful completion of all units (assessed as Competent), the formal qualification is issued, with the RPL process following the Swiss Institute RPL Policy: initial consultation, evidence gathering (business plans, financial reports, marketing strategies, HR systems, compliance records, third-party executive references), evidence evaluation, gap identification, gap training (strategic management workshops, case studies), final assessment, and certification within 30 days.
Assessment Methods (RPL):
Portfolio of evidence, executive third-party reports, professional conversation, strategic case study analysis, workplace projects, challenge tests.
Blended Delivery Pathway
This pathway is for hospitality professionals seeking to develop or formalise their advanced management and strategic leadership capabilities in hospitality services. The blended approach combines classroom instruction, workplace projects, online learning, and self-directed study to build comprehensive advanced hospitality management competency.
Classroom-Based Studies (Face-to-Face)
Theory and practical sessions are conducted at Level 14, 333 Collins Street, Melbourne, covering advanced hospitality service delivery and customer experience, strategic food and beverage operations management, advanced financial management and business planning, strategic team leadership and organisational development, hospitality industry trends and innovation, and regulatory compliance and risk management. Sessions include advanced case studies, scenario-based strategic planning, group discussions, and assessment preparation workshops.
Online Learning and Assessment
Learning materials are accessed via the LMS: online theory modules covering advanced hospitality management topics, interactive quizzes and knowledge assessments, case study submissions on advanced hospitality scenarios, written assessments on strategic management practices, discussion forums, industry resources and advanced templates, assignment and portfolio submission, and knowledge-based assessments prior to workplace assessment.
Self-Directed Study
Learners engage in independent study: research on advanced hospitality management, strategic planning, and industry innovation, case study analysis of complex hospitality operations and management scenarios, workplace projects focused on strategic service delivery and advanced F&B operations management, advanced leadership portfolio development, reflection on professional practice, organisational change, and team performance, and industry research and strategic analysis.
Workplace Practice
For learners in employment: workplace projects focused on strategic service delivery, advanced operations management, and F&B performance optimisation; workplace observations by the trainer/assessor of learner performance in a senior management role; mentoring relationships with experienced senior hospitality managers; practical application of advanced budgeting, strategic scheduling, and strategic team leadership; development of advanced management portfolio evidence and strategic case studies; collaboration with workplace teams and stakeholders on strategic initiatives; and demonstration of compliance and governance practices in an advanced hospitality context.
Recognition of Existing Skills
Blended pathway learners can still apply for RPL or credit transfer for individual units where they can demonstrate existing competency, reducing the overall study load while maintaining assessment integrity.
Volume of Learning Justification
Standalone pathway:
2400 hours over 104 weeks. Packaged pathway (with credit transfer from SIT50422 or the full packaged pathway): 600 hours over 26 weeks, covering the 14 core units and remaining elective units not credited from earlier qualifications. Credit transfer: students who have completed the full packaged pathway (SIT30821 → SIT40521 → SIT50422) will receive credit for common/equivalent units.
Blended Pathway:
Approximately 2400-3600 hours over 24-36 months, including 900+ hours face-to-face, 400 hours supervised workplace practice, and 1100-2300 hours self-directed study, strategic projects, and assessment preparation.
RPL Pathway:
Volume of learning met through recognition of extensive senior management experience. RPL process: 10-20 weeks, 60-100 hours direct assessor contact time.
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