Ad Dip Hospitality overview table

Course Structure and Units

BSBDIV501 Manage diversity in the workplace
BSBFIM601 Manage finances
BSBMGT517 Manage operational plan
BSBMGT617 Develop and implement a business plan
SITXCCS008 Develop and manage quality customer service practices
SITXFIN003 Manage finances within a budget
SITXFIN004 Prepare and monitor budgets
SITXFIN005 Manage physical assets
SITXGLC001 Research and comply with regulatory requirements
SITXHRM003 Lead and manage people
SITXHRM004 Recruit, select and induct staff
SITXHRM006 Monitor staff performance
SITXMGT001 Monitor work operations
SITXMGT002 Establish and conduct business relationships
SITXMPR007 Develop and implement marketing strategies
SITXWHS004 Establish and maintain a work health and safety system
SITXFSA001 Use hygienic practices for food safety
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC020 Work effectively as a cook
SITXFIN002 Interpret financial information
SITHIND002 Source and use information on the hospitality industry
SITXCOM005 Manage conflict
SITXHRM002 Roster staff
SITXINV003 Purchase goods
SITXINV004 Control stock
SITXINV005 Establish stock purchasing and control systems
SITXFSA001 Use hygienic practices for food safety
SITXCCS002 Provide visitor information
SITHFAB005 Prepare and serve espresso coffee
SITHFAB014 Provide table service of food and beverage
SITHFAB002 Provide responsible service of alcohol
SITHFAB016 Provide advice on food
SITHIND004 Work effectively in hospitality service
SITHIND002 Source and use information on the hospitality industry
SITXFIN002 Interpret financial information
SITXCOM005 Manage conflict
SITXHRM002 Roster staff
SITXINV003 Purchase goods
BSBPEF301 Organise personal work priorities
SITXINV001 Control stock
SITXINV002 Receive and store stock
BSBRSK501 Manage risk
SITXCCS007 Enhance customer service experiences


There are no pre-requisites for entry to the Advanced Diploma of Hospitality Management course.

Employment Outcomes

Successful completion of this course provides the skills and knowledge to perform as a operations manager, executive chef, motel owner. 

All nationally recognised qualifications cover a range of general employability skills required in the hospitality industry. Including communication, teamwork, problem solving, initiative and enterprise, planning and organisation, self-management, learning and technology.


To enrol in this course you must be at least 15 years old. The course can be delivered on a full-time or part-time basis. It is suitable for a range of employees.

AVTES welcomes students from disadvantaged groups or with disabilities to apply.

Email hello@avtes.com.au to enrol now.


Course prices for the Advanced Diploma of Hospitality Management.

Stream Tuition Fees (SFP) Tuition Fees (Full Fee / RPL)
Kitchen Management $ 12,537.50 $ 21,997.50
if completed SIT50416 Kitchen Management $ 3,570.00 $ 6,258.00
Restaurant Management $ 11,985.00 $ 21,009.00
if completed SIT50416 Restaurant Management $ 3,060.00 $ 5,364.00

SFP – Skills First Program

Our Fees page covers how we set our fees and includes refund information. It adheres to government requirements set annually.

All fees are based on qualification program hours and tuition fees may vary depending on units/hours undertaken or changed electives and student tuition fees as published are subject to change given individual circumstances at enrolment.

Government Funding

This course is eligible for government funding. To see if you meet eligibility requirements check out our Government Funding Opportunities page, or simply contact us directly.

Course Duration and Delivery Mode

This program is a self-paced competency based program. The duration is up to 24 months, or less with RPL. The program is delivered under a workplace training model in your workplace and includes 4 visits per year.

Training Hours and Commitment

To ensure a student a keeps up with course requirements and completes in the nominated duration they will need to commit to;

  • a minimum of 8 hours per week to complete course work requirements;
  • working a minimum average of 18 hours per week in their role;
  • and attend any scheduled visits with your trainer for the purpose of training and/or assessment activities.

Note: Weekly commitment will vary depending on the unit of competency being undertaken.

Assessment Methods

Assessment of this course may involve the following types of assessment.

  • Written activities / projects
  • Verbal questions
  • Work examples
  • Observation
  • Supervisor verification
  • Recognition of prior learning (RPL)

RPL and Credit Transfers

RPL, or recognition or prior learning, is available to all applicants. Upon enrolment you will be asked to provide a portfolio of supporting evidence. We honor credit transfers from all current nationally recognised training. You will need to provide statements of attainment from your previous study. To find out more about how to provide information for credit transfers or RPL see here.