SIT50422 Diploma of Hospitality Management

Cricos Course Code: 111012F

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Course overview

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.

Course Summary

  • Duration: 104 weeks (including term breaks)

  • This course is for: International students

  • Final exam: No

  • Please contact us at for more information about our course fees.

  • Funding: N/A

  • CRICOS Code: 111012F

  • Location: Canberra and Melbourne

  • Multiple intakes every year. Please contact our admin team for more information.

About Course

Course Description

This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

Course Duration

  • 104 weeks (including term breaks)
  • 8 terms (10 weeks per term)

This qualification is expected to be completed in 104 weeks. This will include 80 weeks of face-to-face training and assessment spread over 8 terms of 10 weeks each and 24 weeks (in total) of term breaks.

Students will also need to complete work placement of 208 hours for the units SITHCCC043 & SITHIND008 as part of their course.

Study Mode

The delivery methods for this course include:

  • Face-to-Face Classroom-Based Learning
  • Practical training in Black Fire’s commercial kitchen

Note: A work placement is required.

Course Entry Requirements

  • Age requirements: students must be a minimum age of 18 years or above at the time of course commencement
  • Academic Requirements: to enter this qualification, applicants should have successfully completed the equivalent of Australian Year 12 or Certificate III or higher
  • English Language Requirements: an English language proficiency level of one of the following:
    • IELTS band score of 5.5 or equivalent,
    • IELTS band 5.0 and a successful completion of ELICOS course minimum 10 weeks
  • Pre-training review: all international applicants will undertake pre-training review to determine suitability for the course and student needs. The aim of the review is to identify their training needs through questions on previous education or training, relevance of the course to applicant, and relevant experience. This pre-training review also aims to identify any support needs and possible RPL or credit transfer opportunities
  • Language, Literacy and Numeracy (LLN) Assessment: all applicant will be required to complete an LLN assessment prior to the commencement of the course. – it is a diagnostic process to identify if prospective student requires LLN support during study
  • Hardware/Software requirements: The college will provide access to computers/laptops during classroom hours. However, for students to work on assessments, tasks and self-study, all learners are expected to have access to a laptop or computer with Windows/macOS operating system at their own cost.  Note: Some assessment tasks are completed using a computer and internet, and it is essential for the student to possess basic computer skills
  • Kitchen toolkit: students will need access to a kitchen toolkit which includes a chef’s uniform, safety shoes, various knives and small equipment. This will be arranged and provided by the college.
  • Physical requirements: applicants will need to be physically able to carry out manual handling required to perform tasks involved while undergoing training. As part of this course students are expected to handle complex foods – e.g. cooking of various processed or raw meats, poultry, seafood’s, dairy items and student must keep in mind of any religious or dietary barriers to handle such foods before enrolling in this course. The college will identify any such barriers presented by applicants during pre-training review and provide required support and reasonable adjustment where possible.

Method of Training

The structured learning – formal learning activities, may consist of:

  • classes or tutorials, on-line tasks, and forums
  • learning activities
  • structured workplace experience
  • workshop activities
  • structured prescribed reading
  • prescribed follow-up activities.

Course Outcomes

Graduates from the Diploma of Hospitality and Management could be in charge of different roles and titles across industry sectors. Possible career outcomes relevant to this qualification include:

  • banquet or function manager
  • bar manager
  • café manager
  • club manager
  • front office manager
  • motel manager
  • restaurant manager

Course Fees

Please contact us at for more information about our course fees.

Unit of Competency

Core Units 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
Elective Units SITXFSA005 Use hygienic practices for food safety (Preorder)
SITHIND006 Source and use information on the hospitality industry (Preorder)
SITXFIN008 Interpret financial information (Preorder)
SITHCCC023* Use food preparation equipment (Preorder)
SITHCCC027* Prepare dishes using basic methods of cookery (Preorder)
SITHCCC028* Prepare appetisers and salads (Preorder)
SITHCCC029* Prepare stocks, sauces and soups (Preorder)
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes (Preorder)
SITHCCC035* Prepare poultry dishes (Preorder)
SITHCCC036* Prepare meat dishes (Preorder)
SITHCCC037* Prepare seafood dishes (Preorder)
SITHCCC041* Produce cakes, pastries and breads (Preorder)
SITXCCS012 Provide lost and found services (Preorder)
BSBSUS511 Develop workplace policies and procedures for sustainability
SITXHRM010 Recruit, select and induct staff (Preorder)
SITHCCC043* Work effectively as a cook
SITHIND008 Work effectively in hospitality service
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    In the spirit of reconciliation, Opulence College acknowledges the Traditional Custodians of country throughout Australia and their connections to land, sea and community. We pay our respect to their Elders past and present and extend that respect to all Aboriginal and Torres Strait Islander peoples today.