119318A | SIT50422 Diploma of Hospitality Management
119318A | SIT50422 Diploma of Hospitality Management
Provides hands-on training in essential kitchen skills, food safety, and professional cookery techniques. Designed for aspiring chefs, this nationally recognised qualification prepares students to work confidently in commercial kitchens across the hospitality industry.
Description
Course
SIT50422 – Diploma of Hospitality Management
Training Plan
Diploma of Hospitality Management | Apply
Description
The SIT50422 Diploma of Hospitality Management is designed for individuals seeking senior operational and managerial roles within the hospitality industry. This qualification provides pathways to employment across a wide range of hospitality sectors, including restaurants, hotels, motels, cafés, pubs, clubs, and catering operations.
The course also offers flexibility for multi-skilling and specialisation in areas such as accommodation services, cookery, food and beverage management, and gaming operations.
Purpose
This qualification equips students with advanced hospitality and management skills required to succeed in senior operational roles. Learners develop the ability to coordinate hospitality operations, manage teams, and make informed business decisions independently within a professional hospitality environment.
Career Pathways
Graduates can pursue careers across a broad range of hospitality sectors, including:
• Restaurants
• Hotels and Motels
• Cafés, Pubs, and Clubs
• Catering Operations
The qualification also supports multi-skilling and specialisation in areas such as accommodation services, cookery, food and beverage management, and gaming, allowing graduates to tailor their career pathways to industry needs and personal interests.
Duration
101 weeks total, including:
• 80 weeks of training and assessment
• 8 terms of 10 weeks each
• 21 weeks of holidays
Delivery Mode
• Face-to-face classroom training
• Commercial training kitchen sessions
• Mandatory work placement
Entry Requirements
All Students Must:
• Be at least 18 years of age
• Participate in a course entry interview to assess suitability, learning needs, and digital literacy
Domestic Students Must:
• Demonstrate sufficient Language, Literacy, and Numeracy (LLN) skills
• Achieve ACSF Level 4 in reading, writing, numeracy, and oral communication
International Students Must:
• Hold an IELTS score of 6.0 (results no more than 2 years old), or
• Provide documented evidence of:
– 5 years of education in an English-speaking country, or
– Successful completion of an English Placement Test at IELTS 6.0
Note: Equivalent English language tests such as PTE or TOEFL may be accepted.
Qualification Requirements
This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality and managerial skills, supported by sound industry knowledge, to coordinate hospitality operations. Graduates operate independently, take responsibility for others, and make a range of operational business decisions.
The qualification provides pathways to work as a departmental or small business manager across hospitality sectors, including restaurants, hotels, motels, cafés, pubs, clubs, and catering operations. It also allows for multi-skilling and targeted skill development in accommodation services, cookery, food and beverage, and gaming.
Assessment Requirements
Students are required to complete assessment tasks for each unit of competency. Assessments generally include knowledge questions and practical assessments such as projects and observations. All assessments are completed during scheduled face-to-face training sessions.
Materials or Equipment Required
• Neat, casual attire suitable for practical activities
• Specific clothing requirements discussed during Day 1 Induction
• Basic stationery and notebook
• Access to a computer with internet connection recommended
• Optional portable devices such as laptops or tablets
Students are issued with a prescribed online textbook to support their studies.
Fees & Payment Information
All amounts are in Australian dollars (AUD)
| Payment Type | Amount | |
|---|---|---|
| Course Fee | $19,700 | |
| Enrolment Fee | $200 | |
| Tuition Fee (8 × $2,375 per term) | $19,000 | |
| Material Fee | $500 | |
| RPL Fee | $679 per unit |
Units of Competency
Core Units
• SITXCCS015 – Enhance customer service experiences
• SITXCCS016 – Develop and manage quality customer service practices
• SITXCOM010 – Manage conflict
• SITXFIN009 – Manage finances within a budget
• SITXFIN010 – Prepare and monitor budgets
• SITXGLC002 – Identify and manage legal risks and comply with law
• SITXHRM008 – Roster staff
• SITXHRM009 – Lead and manage people
• SITXMGT004 – Monitor work operations
• SITXMGT005 – Establish and conduct business relationships
• SITXWHS007 – Implement and monitor work health and safety practices
Elective Units
• SITHCCC026 – Package prepared foodstuffs
• SITHCCC027 – Prepare dishes using basic methods of cookery
• SITHCCC028 – Prepare appetisers and salads
• SITHCCC029 – Prepare stocks, sauces and soups
• SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes
• SITHCCC031 – Prepare vegetarian and vegan dishes
• SITHCCC035 – Prepare poultry dishes
• SITHCCC036 – Prepare meat dishes
• SITHCCC037 – Prepare seafood dishes
• SITHCCC039 – Produce pâtés and terrines
• SITHCCC041 – Produce cakes, pastries and breads
• SITHCCC042 – Prepare food to meet special dietary requirements
• SITHCCC043 – Work effectively as a cook
• SITHPAT016 – Produce desserts
• SITXFSA005 – Use hygienic practices for food safety
• SITXFSA006 – Participate in safe food handling practices
• SITXFSA008 – Develop and implement a food safety program