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.

Career Opportunities

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

Entry Requirements

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.

 Course Structure

Total number of units = 28
13 core units plus
15 elective units

BSBDIV501Manage diversity in the workplace (core)
BSBMGT517Manage operational plan (core)
SITXCCS007Enhance customer service experiences (core)
SITXCCS008Develop and manage quality customer service practices (core)
SITXCOM005Manage conflict (core)
SITXFIN003Manage finances within a budget (core)
SITXFIN004Prepare and monitor budgets (core)
SITXGLC001Research and comply with regulatory requirements (core)
SITXHRM002Roster staff (core)
SITXHRM003Lead and manage people (core)
SITXMGT001Monitor work operations (core)
SITXMGT002Establish and conduct business relationships (core)
SITXWHS003Implement and monitor work health and safety practices (core)
SITHIND001Use hygienic practices for hospitality service (elective)
SITHGAM001Provide responsible gambling services (elective)
BSBADM502Manage meetings (elective)
BSBWRT401Write complex documents (elective)
BSBCMM401Make a presentation (elective)
SITXMPR004Coordinate marketing activities (elective)
SITHFAB016Provide advice on food (elective)
SITXFIN002Interpret financial information (elective)
SITHFAB002Provide responsible service of alcohol (elective)
SITHFAB011Provide advice on beers, spirits and liqueurs ^ (elective)
BSBRES401Analyse and present research information (elective)
SITHFSA001Use hygienic practices for food safety (elective)
SITHIND002Source and use information on the hospitality industry (elective)
SITXHRM004Recruit, select and induct staff (elective)
SITXHRM006Monitor 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

Study locations

Gold Coast, Sydney and Melbourne