About the course
The purpose of this course is to prepare individuals with sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. It provides a pathway to work in any hospitality industry sector such as 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.
Employment outcomes resulting from the completion of this course may include the following roles
- Restaurant Manager
- Motel Manager
- Front office Manager
- Sous Chef
- Chef de Cuisine
International students must satisfy the following conditions:
- An overall IELTS band 5.5 (with no individual band below 5.0) or equivalent
- 18 years and above with a High School Certificate (Year 12)
This course is delivered over 62 weeks which comprises of 54 study weeks and 8 weeks of holiday.
This course is also delivered for 29 weeks, which comprises of 26 study weeks and 3 weeks holiday for individuals who would like specialise in the cookery stream and have completed SIT40516 Certificate IV in Commercial Cookery.
Delivery mode and Assessment
The course is delivered over 20 hours per week. It consists of two 8-hour days face to face training and 4 hours of online/distance course work.
Assessments may be conducted through a combination of written questions and answers, case studies, role-plays, and demonstrations.
An average of 10-15 hours of self-study per week is required in this course.
Total number of units = 28
13 core units plus
15 elective units
|BSBDIV501||Manage diversity in the workplace (core)|
|BSBMGT517||Manage operational plan (core)|
|SITXCCS007||Enhance customer service experiences (core)|
|SITXCCS008||Develop and manage quality customer service practices (core)|
|SITXCOM005||Manage conflict (core)|
|SITXFIN003||Manage finances within a budget (core)|
|SITXFIN004||Prepare and monitor budgets (core)|
|SITXGLC001||Research and comply with regulatory requirements (core)|
|SITXHRM002||Roster staff (core)|
|SITXHRM003||Lead and manage people (core)|
|SITXMGT001||Monitor work operations (core)|
|SITXMGT002||Establish and conduct business relationships (core)|
|SITXWHS003||Implement and monitor work health and safety practices (core)|
|SITHIND001||Use hygienic practices for hospitality service (elective)|
|SITHGAM001||Provide responsible gambling services (elective)|
|BSBADM502||Manage meetings (elective)|
|BSBWRT401||Write complex documents (elective)|
|BSBCMM401||Make a presentation (elective)|
|SITXMPR004||Coordinate marketing activities (elective)|
|SITHFAB016||Provide advice on food (elective)|
|SITXFIN002||Interpret financial information (elective)|
|SITHFAB002||Provide responsible service of alcohol (elective)|
|SITHFAB011||Provide advice on beers, spirits and liqueurs ^ (elective)|
|BSBRES401||Analyse and present research information (elective)|
|SITHFSA001||Use hygienic practices for food safety (elective)|
|SITHIND002||Source and use information on the hospitality industry (elective)|
|SITXHRM004||Recruit, select and induct staff (elective)|
|SITXHRM006||Monitor staff performance (elective)|
^Prerequisite is SITHFAB002 Provide responsible service of alcohol
[Elective units offered will vary depending on stream and availability]
Upon successful completion of SIT50416 Diploma of Hospitality Management, the student may pursue SIT60316 Advanced Diploma of Hospitality Management.
Recognition of Prior Learning
We offer everyone the opportunity to apply for Recognition of Prior Learning (RPL) at enrolment. Students may be granted credit or partial credit in recognition of skills and knowledge gained through work experience, life experience and/or prior training.
Fees & Intakes
Please refer to International fees schedule on our website
Gold Coast, Sydney and Melbourne