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SIT50422 Diploma of Hospitality Management

CRICOS Course Code: 0100892

About Course

The following information describes a Diploma of Hospitality Management SIT50422 for International Students that will or currently hold the Student Visa with the Department of Home Affairs”.
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.
This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
International students enrolled in this qualification will study a duration of 78 weeks including the term and holiday breaks.
The breakdown will be as follows:

 

  • Total Course Duration:78 weeks
  • Face to Face Tuition: 60 weeks
  • Holiday Breaks in Total: 18 weeks
  • Individual Study, Research, Learning and Assessment Activity Hours: 900 hours

The course duration above incorporates the estimated volume of learning for Diploma level as indicated by AQF 2nd edition January 2013 and under the new Standards for RTOs 2015.

Intake Dates

  • Month
    2024
    2025
  • January
    08/01/2024
    06/01/2025
  • February
  • March
  • April
    08/04/2024
    07/04/2025
  • May
  • June
  • July
    08/07/2024
    07/07/2025
  • August
  • September
  • October
    07/10/2024
    06/10/2025
  • November
  • December

Requirements

There is no specified entry requirement for this course.

Please refer to our VET Course Entry Requirements.

Packaging Rules

Core Unit

  • S.No.
    Code
    Unit Title
  • 1
    SITXCCS015
    Enhance customer service experiences
  • 2
    SITXCCS016
    Develop and manage quality customer service practices
  • 3
    SITXCOM010
    Manage conflict
  • 4
    SITXFIN009
    Manage finances within a budget
  • 5
    SITXFIN010
    Prepare and monitor budgets
  • 6
    SITXGLC002
    Identify and manage legal risks and comply with law
  • 7
    SITXHRM008
    Roster staff
  • 8
    SITXHRM009
    Lead and manage people
  • 9
    SITXMGT004
    Monitor work operations
  • 10
    SITXMGT005
    Establish and conduct business relationships
  • 11
    SITXWHS007
    Implement and monitor work health and safety practices

Elective Units

  • S.No.
    Code
    Unit Title
  • 1
    SITXFSA005
    Use hygienic practices for food safety
  • 2
    SITHKOP013
    Plan cooking operations
  • 3
    SITHFAB021
    Provide responsible service of alcohol
  • 4
    SITHFAB023
    Operate a bar
  • 5
    SITHFAB024
    Prepare and serve non-alcoholic beverages
  • 6
    SITHFAB025
    Prepare and serve espresso coffee
  • 7
    SITHFAB038
    Plan and monitor espresso coffee service
  • 8
    SITXFSA006
    Participate in safe food handling practices
  • 9
    SITXFSA008
    Develop and implement a food safety program
  • 10
    SITXINV006
    Receive, store and maintain stock
  • 11
    SITHKOP015
    Design and cost menus
  • 12
    BSBCMM411
    Make presentations
  • 13
    BSBTWK501
    Lead diversity and inclusion
  • 14
    SITXHRM012
    Monitor staff performance
  • 15
    BSBOPS504
    Manage business risk
  • 16
    SITHIND008
    Work effectively in hospitality service
  • 17
    SITHIND006
    Source and use information on the hospitality industry

Assessment Methods

  • LEARNING & ASSESSMENT MATRIX
    Learning
    Assessment Methods
  • Code
    Unit Title
    Face to Face Classroom delivery
    Knowledge Questions
    Observations
    Projects
  • 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
  • SITHKOP013
    Plan cooking operations
  • SITHFAB021
    Provide responsible service of alcohol
  • SITHFAB023
    Operate a bar
  • SITHFAB024
    Prepare and serve non-alcoholic beverages
  • SITHFAB025
    Prepare and serve espresso coffee
  • SITHFAB038
    Plan and monitor espresso coffee service
  • SITXFSA006
    Participate in safe food handling practices
  • SITXFSA008
    Develop and implement a food safety program
  • SITXINV006
    Receive, store and maintain stock
  • SITHKOP015
    Design and cost menus
  • BSBCMM411
    Make presentations
  • BSBTWK501
    Lead diversity and inclusion
  • SITXHRM012
    Monitor staff performance
  • BSBOPS504
    Manage business risk
  • SITHIND008
    Work effectively in hospitality service
  • SITHIND006
    Source and use information on the hospitality industry

Content1

Career Opportunities

  • 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.

Delivery Location

Sydney (Located 10 minutes from Central Station by public transport)
Level 4, 14 Railway Parade, Burwood NSW 2134.

 

Content2

Study Pathway

Students may further continue their study in SIT60316 Advanced Diploma of Hospitality Management at Salisbury College Australia.

 

Award

  • Student are required to seek their own work competency for the SIT50422 Diploma of Hospitality Management in order to satisfy the completion requirement. A successful completion of all twenty-eight (28) units of competency are required in order to be awarded an AQF certification.
  • Partial completions will be awarded with a Statement of Attainment.

 

Course Credits

Please refer to our Course Credit Policies and Procedures click here.

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