Diploma of Hospitality Management

Cricos Course Code 092665G
RTO No 41030
ABN 36 165 356 141
Cricos code 03468F
For More Details –

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.

There are no training package entry requirements for this qualification

⇒ Student must be 18 years of age or turning 18 years of age prior to the initial course commencement.

⇒ Those undertaking this program must have completed Year 10 or Equivalent qualification or be able to demonstrate equivalent competency.

⇒ If one of the following applies, you do not need to provide evidence of an English test score with your visa application.

» You have completed at least five years’ study in one or more of the following countries – Australia, UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland

» You are a citizen and hold a passport from UK, USA, Canada, NZ or Republic of Ireland

» In the two years before applying for the student visa, you completed, in Australia and in the English language, either the Senior Secondary Certificate of Education or a substantial component of a course leading to a qualification from the Australian Qualifications Framework at the Certificate IV or higher level, while you held a student visa.

» Where required, the minimum requirement for evidence of English test scores are 5.5 IELTS or Equivalent in a recognised English assessment.

The time to complete the course is up to 104 Weeks, comprising of:
Up to 74 Weeks of Classroom/Workshop based training
Up to 18 Weeks (360 HOURS) Vocational Placement
Up to 12 Weeks of academic review/break
*Academic break times are indicative and are subject to change

Delivery and Vocational Placement requirements will vary depending on Students qualifications held and / or previous studies completed.

Classroom / face to face

Training and Assessment will be conducted through a combination of blended learning environments. Both knowledge and practical assessments are required to be completed with a competent outcome for each unit to achieve your certificate.

After achieving SIT50416 Diploma of Hospitality, individuals could progress to SIT60316 Advanced Diploma of Hospitality Management.

This qualification provides you with a pathway to work in any hospitality industry sector as a departmental or small business manager. This qualification allows for multiskilling to work in various kitchen settings, such as banquet or function manager, club manager, restaurant manager, kitchen manager, unit manager (catering operations)

A certificate is issued where all 28 units have been deemed competent. A statement of attainment is issued when only some units are deemed competent and the course is not completed in full. Issuing of your certificate and or statement of attainment occurs within 30 days of last unit being deemed competent, however this may be delayed in the event that you have not provided your Unique Student Identifier (USI) or you have an outstanding debt.

28 Units in Total
13 core unit + 15 elective units

The following lists of units of competency have been selected as being an appropriate combination and suitable for industry required outcomes. Elective can be chosen according to the requirement of the student.

BSBDIV501 – Manage diversity in the workplace
BSBMGT517 – Manage operational plan
SITXCCS007 – Enhance the customer service experience
SITXCCS008 – Develop and manage quality customer service practices
SITXCOM005 – Manage conflict
SITXFIN003 – Manage finances within a budget
SITXFIN004 – Prepare and monitor budgets
SITXGLC001 – Research and comply with regulatory requirements
SITXHRM002 – Roster staff
SITXHRM003 – Lead and manage people
SITXMGT001 – Monitor work operations
SITXMGT002 – Establish and conduct business relationships
SITXWHS003 – Implement and monitor work health and safety practices
SITHACS001 – Clean premises and equipment
SITXFSA001 – Use hygienic practices for food safety
SITXFSA004  – Develop and implement a food safety program
SITXINV004 – Control stock
SITHFAB016 – Provide advice on food
SITXHRM004 – Recruit, select and induct staff
SITHFAB002 – Provide responsible service of alcohol
BSBADM502 – Manage Meetings
SITHKOP007 – Design and cost menus
SITHKOP008 – Select catering systems
SITHIND004 – Work effectively in hospitality service
SITHFAB003 – Operate a Bar
SITEEVT005 – Plan in-house events or functions
SITEEVT010 – Manage on-site event operations
BSBCOM401 – Make a presentation
SITXFSA004 – Develop and implement a food safety program

Tuition Fee Contact the relevant campus for further information
Admission Fee
Material Fee

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