SIT50422 – Diploma of Hospitality Management

Course Description

This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

This qualification provides a pathway to work in any hospitality industry sector as a departmental  or small business manager. The diversity of employers includes restaurants,  hotels, motels, catering operations, clubs, pubs, cafes, and coffee shops. This qualification allows for multiskilling and for specialization in accommodation services, cookery, food and beverage and gaming.

Possible job titles include:

Banquet or function manager Front office manager
Bar manager Gaming manager
Café manager Kitchen manager
Chef de cuisine Motel manager
Chef Patissier Restaurant manager
Club Manager Sous chef
Executive Housekeeper Unit manager catering operations.

Total number of units = 28 (11 Core and 17 Electives)

Electives must consist of:

1 unit from Group A

1 unit from Group B

11 units from Group C

4 units from Group C, Group D, elsewhere in the SIT Training Packages, or any other current Training Package or accredited course.

Recognition of Prior Learning

All individual students are offered the opportunity to apply for RPL, Please see the student handbook or enquire at the college for the procedure on how to apply.

Note: Please refer to the Enrolment form for the terms and conditions of enrolment, which includes: Enrolment and selection; Training Guarantee; Course Fees, Payments, and amounts indicated in the Australian Dollar.


64 weeks (49 weeks of delivery + 15 weeks of holiday)

Mode of Delivery:

Blended Learning
14 hours/week: Face-to-Face
6 hours/week: Online Study
Approx. 10 hours/week: Self-Paced Study

Work Placement:

A minimum of 840 hours of practical placement hours to be completed

Mode of Assessment

Observation/Pratical Skills, Written questions, Case Studies, Simulation, Presentation

Course Fee and payment method(s)

Tuition Fees

$15,000 (64 weeks)

Additional Costs

Enrolment Application Fee (not refundable):
$250 is to be paid with the first instalment and is additional to the tuition fees.

Material Fee

A Material Fee of $375 is to be paid with the first installment of the fees. This is not included in the full deposit and is additional to the payment plan below. The material fees include Uniform, Practical Kit and course content.

Total Cost: $15,625

Payment Plan

5 Instalments of Tuition fees ($3,000) each to be paid before the start of each term

Resources Provided

All courseware and handouts are included in the material fees

  SITXCCS015 (C) Enhance customer service experiences
  SITXCCS016 (C) Develop and manage quality customer service practices
  SITXCOM010 (C) Manage conflict
  SITXFIN009 (C) Manage finances within a budget
  SITXFIN010 (C) Prepare and monitor budgets
  SITXGLC002 (C) Identify and manage legal risks and comply with law
  SITXHRM008 (C) Roster staff
  SITXHRM009 (C) Lead and manage people
  SITXMGT004 (C) Monitor work operations
  SITXMGT005 (C) Establish and conduct business relationships
  SITXWHS007 (C) Implement and monitor work health and safety practices
  SITHCCC030 (E) Prepare vegetable, fruit, eggs and farinaceous dishes
  SITHCCC023 (E) Use food preparation equipment
  SITHCCC027 (E) Prepare dishes using basic methods of cookery
  SITHCCC042 (E) Prepare food to meet special dietary requirements
  SITHCCC028 (E) Prepare appetisers and salads
  SITHCCC031 (E) Prepare vegetarian and vegan dishes
  SITHCCC029 (E) Prepare stocks, sauces and soups
  SITHCCC035 (E) Prepare poultry dishes
  SITHCCC043 (E) Work effectively as a cook
  SITHCCC036 (E) Prepare meat dishes
  SITHCCC037 (E) Prepare seafood dishes
  SITHCCC041 (E) Produce cakes, pastries and breads
  SITXFSA005 (E) Use hygienic practices for food safety
  SITHKOP013 (E) Plan cooking operations
  BSBTWK501 (E) Lead diversity and inclusion
  SITHFAB021 (E) Provide responsible service of alcohol
  SITHFAB025 (E) Prepare and serve espresso coffee

Selection Criteria

Be over the age of 18

Minimum of IELTS 5.5 score or equivalent

Applicants are required to undertake a Course Entry Requirement Test (CERT) and obtain a minimum of 50% to be deemed eligible to enter the course

Course Highlights

64 weeks
14 hours/week
  Online Study
6 hours/week
  Self-Paced Study
Approx. 10 hours/week
Have Any Questions?
General Enquiries within Australia