SIT50422 – Diploma of Hospitality Management

Cricos Course Code: 113345B

What is the Qualification About?
This qualification reflects the role of highly skilled senior opera-tors 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.
Qualification Entry Requirements

There are no training package entry requirements for this qualification.

Macallan Entry Requirements
⇒ Students must be a minimum of 18 years of age, or turn-ing 18 years of age prior to commencement of their study.
⇒ Students require a completed Year 12 or equivalent; or Non school-leavers are selected according to eligibility and merit, vocational experience, previous study, LLN lev-el and personal competencies .
⇒ Students must have completed SIT40516 Certificate IV in Commercial Cookery to be able to gain entry into SIT50416 Diploma of Hospitality Management.
⇒ Student’s must have English proficiency as guided by Macallan College’s English Proficiency Policy and Procedures.

If a student’s first language is not English, they must satisfy one of the following English language proficiency requirements:
⇒ International English Language Testing System (IELTS), academic module – score of 5.5 with no individual score less than 5.0. NOTE: All applicants from AL3 countries must sit an IELTS test.
⇒ Test of English as a Foreign Language (TOEFL) –internet based test, a minimum score of 46.
⇒ Pre-entry Oxford English online test result of no less than B2 with no category lower than B1.

Course Duration
The duration of the course is 26 Weeks, comprising of:
20 Weeks of Classroom/Kitchen based training
8 Weeks (6 weeks completed alongside the course, 2 week scheduled block*)
4 Weeks of academic re-view/break**

**Academic break times are indicative and are subject to change

Delivery And Assessment
Classroom / face to face
Simulated learning activities
Self-directed study
Vocational Placement

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

Career Outcomes

This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

Banquet or Function Manager
Bar Manager
Café Manager
Chef de Cuisine
Chef Patissier
Club Manager
Executive Housekeeper
Front Office Manager
Gaming Manager
Kitchen Manager
Motel Manager
Restaurant Manager
Sous Chef
Unit manager Catering Operations


After completing this course, students may work in the industry or take further studies such as SIT50422 Advanced Diploma of Hospitality Management or higher education qualifications in management..

For other relevant qualifications or explore further study options in the cookery sector please refer to

Certificate Issuance

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 your 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 any outstanding fees.

Qualification Rules & Units of Competency

28 Units in Total
11 core unit + 17 elective units

The following lists of units of competency have been selected as being an appropriate combination and suitable for industry required outcomes.

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
SITXFSA005 Use hygienic practices for food safety
SITHCCC043 Work effectively as a cook
SITHCCC023 Use food preparation equipment
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
SITHCCC044 Prepare specialised food items
SITHCCC035 Prepare poultry dishes
SITHCCC036 Prepare meat dishes
SITHCCC037 Prepare seafood dishes
SITHCCC040 Prepare and serve cheese
SITHCCC042 Prepare food to meet special dietary requirements
SITXFSA008 Develop and implement a food safety program
SITXHRM010 Recruit, select and induct staff
Fees & Charges

Contact the relevant campus for further information.


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