SIT50422 Diploma of Hospitality Management
CRICOS Course Code: 114075M

SIT50422 Diploma of Hospitality Management

CRICOS Course Code: 114075M (Hospitality Management)

Program 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, cafés, and coffee shops. This qualification allows for multi-skilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Course Language
  • English
  • Face to face delivery
  • This program will be delivered in the classroom and training kitchen. A work placement is also required for the unit SITHCCC043* Work effectively as a cook.
  • Course Fee: $18,200
  • Material Fee: $400
  • Enrolment Fee (Non Refundable): $250
  • Estimated Total Course Cost: $18,850
Age Requirements
  • Students must be a minimum age of 18 years or above at the time of course commencement.
  • Address of campus: Level 12, 190 Queen Street, VIC 3000
  • Kitchen Address: 180 Victoria Street Richmond 3121

This qualification is expected to be completed in 104 weeks. This will include 80 weeks of face to face training and assessment spread over 8 terms of 10 weeks each and 24 weeks of term breaks (accumulative).

In term 4, students will need to complete work placement of 192 hours as part of their course. Refer to the Training and Assessment Schedule section for further details.

Academic Requirements
To enter this qualification, applicants should have successfully completed the equivalent of Australian Year 12 or Certificate III or higher.
English Language Requirements

Minimum IELTS score of 5.5 or equivalent*. For equivalency of various English Languages proficiency testing, and other forms of equivalency please refer to the Student handbook,


A minimum of two (2) years of study at an AQF Level 4 or higher completed in Australia.


Twenty-eight (28) units including eleven (11) core units and seventeen (17) elective units are required for the award of the SIT50422 Diploma of Hospitality Management.

Units have been selected in accordance with the packaging rules and are relevant to the work outcome, local industry requirements and qualification level.

17 elective units, consisting 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 Package, or any other current Training Package or accredited course.


The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

Note: Units marked with * have one or more prerequisites. Refer to individual units for details. The latest release of the qualification and packaging rules can be found at the following link:

Course Structure

Core Units: 11

  1. SITXCCS015 – Enhance customer service experiences
  2. SITXCCS016 – Develop and manage quality customer service practices
  3. SITXCOM010 – Manage conflict
  4. SITXFIN009 – Manage finances within a budget
  5. SITXFIN010 – Prepare and monitor budgets
  6. SITXGLC002 – Identify and manage legal risks and comply with law
  7. SITXHRM008 – Roster staff
  8. SITXHRM009 – Lead and manage people
  9. SITXMGT004 – Monitor work operations
  10. SITXMGT005 – Establish and conduct business relationships
  11. SITXWHS007 – Implement and monitor work health and safety practices


Elective Units: 17

  1. SITHCCC023 – Use food preparation equipment (SITXFSA005)
  2. SITHCCC026 – Package prepared foodstuffs
  3. SITHCCC027 – Prepare dishes using basic methods of cookery (SITXFSA005)
  4. SITHCCC028 – Prepare appetisers and salads (SITXFSA005)
  5. SITHCCC029 – Prepare stocks, sauces and soups (SITXFSA005)
  6. SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes (SITXFSA005, SITHCCC027)
  7. SITHCCC031 – Prepare vegetarian and vegan dishes
  8. SITHCCC035 – Prepare poultry dishes (SITXFSA005, SITHCCC027)
  9. SITHCCC036 – Prepare meat dishes (SITXFSA005, SITHCCC027)
  10. SITHCCC037 – Prepare seafood dishes (SITXFSA005, SITHCCC027)
  11. SITHCCC039 – Produce pates and terrines
  12. SITHCCC040 – Prepare and serve cheese
  13. SITHCCC041 – Produce cakes, pastries and breads (SITXFSA005)
  14. SITHCCC042 – Prepare food to meet special dietary requirements
  15. SITHKOP013 – Plan cooking operations
  16. SITXFSA005 – Use hygienic practices for food safety
  17. SITXWHS008 – Establish and maintain a work health and safety system
Course Outcomes

After graduating, you could find employment in the following positions:

Hospitality manager
Motel manager
Sous Chef
Chef Patissier
Restaurant manager

Find information on employment for management and other roles in the hospitality sector, aswell as salary information, on the government job-data site:

Study Pathway

Students who complete this course may wish to continue their education into a range of Advanced Diploma qualifications, such as the SIT60322 Advanced Diploma of Hospitality Management.


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