Diploma Hospitality Management SIT50416 (CRICOS 091246B)

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

Career Opportunities

This qualification provides a pathway to work in any sector of the hospitality industry as a departmental or small business manager.
Possible job titles include:

·         banquet or function manager ·         executive housekeeper ·         kitchen manager
·         chef de cuisine ·         front office manager ·         motel manager
·         chef patissier ·         gaming manager ·         restaurant manager
·         sous chef ·         unit manager (catering operations).

How will I be assessed?

You will be assessed to show that you have achieved the skills and knowledge required by the course. Assessment may include written, oral or practical assessment methods. You will know in advance about the type of assessment and how it will operate.


Course Duration

This course can be studied 15 hours face to face and 5 hours online/distance per week.


Offered over 2 days per week to enable you more flexibility.


Course duration is 16 months, full-time study (includes 60 teaching weeks & 5 weeks Holidays depending on the date you commence your study). This course has 4 study periods of 15 weeks each approximately.  As this training is competency based, completion dates can vary from student to student however cannot exceed the nominal duration.


Can I apply?

Year 10 or equivalent with sound achievement in Maths and English (IELTS Score 5.5 or above). Should you not meet the IELTS score of 5.5 you must undertake a minimum of 6 months English Language Studies at OCT or another reputable English college.


Minimum age of 18 years at time of enrolment.

Study Options

Option 1: Workplace Based

Our Trainer Assessor will conduct all teaching and assessment at your place of work, this is available to both Appreciates and Full Fee students. Please note: If your workplace doesn’t have the required scope of work for a particular unit of competency we can conduct the training and assessment at our campus.


 Option 2: Classroom Training

All your learning and assessment for each of the units is delivered in a classroom environment with other students (classroom training requires a minimum of 5 students).


Option 3: Recognition of Prior Learning (RPL)

If you’ve had lots of experience in this industry (or similar), you may be eligible for RPL.


Recognition of Prior Learning means that you don’t require the training but rather you need to be assessed on each unit. You will need to draw on all of your past experiences so that you can demonstrate that you have already acquired the knowledge and skills.


What qualifications will I receive?

On successful completion of the course you will be awarded the Diploma of Hospitality Management. As part of the Australian Qualifications Framework this program is nationally recognised.


What opportunities for further studies will I have?

After achieving SIT50416 Diploma of Hospitality Management, individuals could progress to SIT60316 Advanced Diploma of Hospitality Management or higher education qualifications in management.


What will I study – Course Outline

To complete a Diploma Hospitality Management (SIT50416) you must complete successfully 28 units; 13 core and 15 electives as outlined below.

Code Unit of Competence C/E
BSBDIV501A Manage diversity in the workplace C
BSBMGT517 Manage operational plan C
SITXCCS007 Enhance the customer service experience C
SITXCCS008 Manage quality customer service C
SITXCOM005 Manage conflict C
SITXFIN003 Manage finances within a budget C
SITXFIN004 Prepare and monitor budgets C
SITXGLC001 Research and comply with regulatory requirements C
SITXHRM002 Roster staff C
SITXHRM003 Lead and manage people C
SITXMGT001 Monitor work operations C
SITXMGT002 Establish and conduct business relationships C
SITXWHS003 Implement and monitor work health and safety practices C
SITXFSA001 Use hygienic practices for food safety C
SITHCCC001 Use food preparation equipment E
SITHCCC005 Prepare dishes using basic methods of cookery E
SITHCCC006 Prepare appetisers and salads E
SITHCCC007 Prepare stocks, sauces and soups E
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes E
SITHCCC012 Prepare poultry dishes E
SITHCCC013 Prepare seafood dishes E
SITHCCC014 Prepare meat dishes E
SITHCCC018 Prepare food to meet special dietary requirements E
SITHCCC019 Produce cakes, pastries and breads E
SITHCCC020 Work effectively as a cook E
SITXINV002 Maintain the quality of perishable items E
SITXINV003 Purchase goods E
SITXINV004 Control stock E