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 25 study weeks and  4 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

Code Title
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)
BSBRES002 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

Study locations

Gold Coast, Sydney and Melbourne