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Diploma of Hospitality Management Diploma SIT50422 2025

Study Level Diploma

Course Code SIT50422

Study Method Mixed

Assessment Practical, Assignments

Start Date July 2025, October 2025, January 2026, April 2026

Entry Requirement Grade 12

Duration 52 weeks

Price $11000

Discount 15%

Discounted Price $9350

About the Course

This SIT50422 – Diploma of Hospitality Management 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.

Entry Requirements

The following are the  admission  entry requirements:

International students must:

  • be at least 18 years of age and have completed Year 12 or equivalent
  • participate in a course entry interview to determine suitability for the course and student needs
  • have an IELTS* score of 6.0 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
  •  
    • Educated for 5 years in an English-speaking country;
    • or completed at least 6 months of a Certificate IV level course in an Australian RTO;
    • or successful completion of an English Placement Test

*Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 6.0.

What will you learn

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 acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.

Career Opportunities

Students who complete this course may wish to further their study into the Advanced Diploma of Hospitality Management.

Career Pathway:

Possible job roles relevant to this qualification may include:

  • banquet or function manager
  • bar manager
  • café manager
  • club manager
  • executive housekeeper
  • front office manager
  • kitchen manager
  • motel manager
  • restaurant manager
  • unit manager catering operations.

Course Units

Code Course Unit Description Type
SITXINV006 Receive, store and maintain stock Core
SITHGAM030 Deal Poker games Core
SITHGAM031 Deal Pontoon games Core
SITHGAM032 Conduct Rapid Roulette games Core
SITHGAM033 Conduct Roulette games Core
SITHGAM034 Attend casino gaming machines Core
SITHGAM035 Deal Caribbean Stud games Core
SITHGAM036 Deal Casino War games Core
SITHGAM037 Deal Mississippi Stud games Core
SITHGAM038 Conduct Rapid Baccarat games Core
SITHGAM039 Conduct Rapid Big Wheel games Core
SITHGAM040 Deal Three Card Poker games Core
SITHGAM029 Deal Blackjack games Core
SITXINV007 Purchase goods Core
SITXINV008 Control stock Core
SITHKOP011 Plan and implement service of buffets Core
SITHKOP012 Develop recipes for special dietary requirements Core
SITHKOP014 Plan catering for events or functions Core
SITHKOP015 Design and cost menus Core
SITHKOP016 Select catering systems Core
SITHPAT011 Produce cakes Core
SITHPAT012 Produce specialised cakes Core
SITHPAT013 Produce pastries Core
SITHPAT014 Produce yeast-based bakery products Core
SITHFAB039 Manage the sale or service of wine Core
SITHFAB028 Operate and monitor cellar systems Core
SITHFAB029 Conduct a product tasting for alcoholic beverages Core
SITHFAB030 Prepare and serve cocktails Core
SITHFAB031 Provide advice on beers, spirits and liqueurs Core
SITHFAB032 Provide advice on Australian wines Core
SITHFAB033 Provide advice on imported wines Core
SITHFAB034 Provide table service of food and beverage Core
SITHFAB035 Provide silver service Core
SITHFAB036 Provide advice on food Core
SITHFAB037 Provide advice on food and beverage matching Core
SITHFAB038 Plan and monitor espresso coffee service Core
SITHPAT015 Produce petits fours Core
SITXFSA006 Participate in safe food handling practices Core
SITXFSA007 Transport and store food Core
SITXFSA008 Develop and implement a food safety program Core
SITHGAM022 Provide responsible gambling services Core
SITHGAM023 Attend gaming machines Core
SITHGAM024 Operate a TAB outlet Core
SITHGAM025 Conduct Keno games Core
SITHGAM026 Analyse and report on gaming machine data Core
SITHGAM027 Deal Baccarat games Core
SITHGAM028 Conduct Big Wheel games Core
SITXMPR013 Participate in cooperative online marketing initiatives Core
SITXHRM011 Manage volunteers Core
SITXHRM012 Monitor staff performance Core
SITXLAN008 Conduct oral communication in a language other than English Core
SITXLAN009 Read and write information in a language other than English Core
BSBOPS502 Manage business operational plans Core
BSBOPS504 Manage business risk Core
BSBMKG431 Assess marketing opportunities Core
SITXMPR009 Coordinate production of brochures and marketing materials Core
SITXMPR010 Create a promotional display or stand Core
SITXMPR011 Plan and implement sales activities Core
SITXMPR012 Coordinate marketing activities Core
SITXHRM010 Recruit, select and induct staff Core
SITXMPR014 Develop and implement marketing strategies Core
SITXMPR015 Obtain and manage sponsorship Core
SITTPPD012 Package tourism products Core
SITTPPD014 Coordinate and operate sustainable tourism activities Core
SITTPPD015 Develop in-house recreational activities Core
SITTPPD016 Research and analyse tourism data Core
CPPSEC2109 Monitor and control access and exit of persons and vehicles from premises Core
CPPSEC2110 Monitor and control individual and crowd behaviour to maintain security Core
CPPSEC3122 Plan provision of close protection services Core
SITXWHS006 Identify hazards, assess and control safety risks Core
BSBTEC301 Design and produce business documents Core
SITHPAT016 Produce desserts Core
SITHPAT017 Prepare and model marzipan Core
SITHPAT018 Produce chocolate confectionery Core
SITHPAT019 Model sugar-based decorations Core
SITHPAT020 Design and produce sweet showpieces Core
SITHIND006 Source and use information on the hospitality industry Core
BSBINS401 Analyse and present research information Core
BSBTWK503 Manage meetings Core
BSBCMM411 Make presentations Core
BSBTWK501 Lead diversity and inclusion Core
SITXCOM009 Address protocol requirements Core
SITHFAB027 Serve food and beverage Core
BSBTEC303 Create electronic presentations Core
BSBTEC402 Design and produce complex spreadsheets Core
BSBSUS511 Develop workplace policies and procedures for sustainability Core
BSBFIN401 Report on financial activity Core
BSBHRM416 Process payroll Core
BSBHRM526 Manage payroll Core
SITXFIN007 Process financial transactions Core
SITXFIN008 Interpret financial information Core
HLTAID011 Provide First Aid Core
BSBESB406 Establish operational strategies and procedures for new business ventures Core
SITXCCS019 Prepare quotations Core
SITHACS009 Clean premises and equipment Core
SITHACS010 Provide housekeeping services to guests Core
SITHACS011 Prepare rooms for guests Core
SITHACS012 Launder linen and guest clothes Core
SITHACS013 Provide porter services Core
SITHACS014 Provide valet services Core
SITHACS015 Conduct night audit Core
SITHACS016 Provide accommodation reception services Core
SITTTVL001 Access and interpret product information Core
SITTTVL004 Sell tourism products or services Core
SITXCCS017 Use a computerised booking system Core
CPPCLO3112 Clean walls, ceilings and fittings Core
SITHASC020 Prepare dishes using basic methods of Asian cookery Core
SITHASC021 Prepare Asian appetisers and snacks Core
SITHASC022 Prepare Asian stocks and soups Core
SITHASC023 Prepare Asian sauces, dips and accompaniments Core
SITHASC024 Prepare Asian salads Core
SITHASC025 Prepare Asian rice and noodles Core
SITHASC026 Prepare curry pastes and powders Core
SITHASC027 Prepare Asian cooked dishes Core
SITHASC028 Prepare Asian desserts Core
SITHASC029 Prepare Japanese cooked dishes Core
SITXFSA005 Use hygienic practices for food safety Core
SITXCCS016 Develop and manage quality customer service practices Core
SITXCOM010 Manage conflict Core
SITXFIN009 Manage finances within a budget Core
SITXFIN010 Prepare and monitor budgets Core
SITXGLC002 Identify and manage legal risks and comply with law Core
SITXHRM008 Roster staff Core
SITXHRM009 Lead and manage people Core
SITXMGT004 Monitor work operations Core
SITXMGT005 Establish and conduct business relationships Core
SITXWHS007 Implement and monitor work health and safety practices Core
SITHIND005 Use hygienic practices for hospitality service Core
SITHASC030 Prepare sashimi Core
SITHCCC043 Work effectively as a cook Core
SITHIND008 Work effectively in hospitality service Core
SITHKOP013 Plan cooking operations Core
CPPCLO3100 Maintain cleaning storage areas Core
CPPCLO3101 Clean carpeted floors Core
CPPCLO3102 Clean hard floors Core
CPPCLO3103 Clean and maintain amenities Core
CPPCLO3105 Clean glass surfaces Core
CPPCLO3108 Clean window coverings Core
CPPCLO3111 Clean rooms, furniture and fittings Core
SIRXOSM006 Develop and manage social media and online strategies Core
SITHCCC036 Prepare meat dishes Core
SITHCCC037 Prepare seafood dishes Core
SITHCCC038 Produce and serve food for buffets Core
SITHCCC039 Produce pates and terrines Core
SITHCCC040 Prepare and serve cheese Core
SITHCCC041 Produce cakes, pastries and breads Core
SITHCCC042 Prepare food to meet special dietary requirements Core
SITHCCC044 Prepare specialised food items Core
SIRXSTR001 Develop an ecommerce strategy Core
SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms Core
SIRXOSM004 Analyse performance of social media and online business tools Core
SITHCCC035 Prepare poultry dishes Core
SIRXOSM007 Manage risk to organisational reputation in an online setting Core
SITEEVT020 Source and use information on the events industry Core
SITEEVT023 Plan in-house events Core
SITEEVT026 Manage event production components Core
SITEEVT028 Manage on-site event operations Core
SITHFAB021 Provide responsible service of alcohol Core
SITHFAB023 Operate a bar Core
SITHFAB024 Prepare and serve non-alcoholic beverages Core
SITHFAB025 Prepare and serve espresso coffee Core
SITHFAB026 Provide room service Core
SITXCRI003 Respond to a customer in crisis Core
SITHASC031 Prepare sushi Core
SITHASC032 Produce Japanese desserts Core
SITHASC033 Prepare dim sum Core
SITHASC034 Prepare Chinese roast meat and poultry dishes Core
SITHASC035 Prepare tandoori dishes Core
SITHASC036 Prepare Indian breads Core
SITHASC037 Prepare Indian sweetmeats Core
SITHASC038 Prepare Indian pickles and chutneys Core
SITXCCS010 Provide visitor information Core
SITXCCS012 Provide lost and found services Core
SITXCCS013 Provide club reception services Core
SITXCCS015 Enhance customer service experiences Core
SITHCCC023 Use food preparation equipment Core
SITHCCC025 Prepare and present sandwiches Core
SITHCCC026 Package prepared foodstuffs Core
SITHCCC027 Prepare dishes using basic methods of cookery Core
SITHCCC028 Prepare appetisers and salads Core
SITHCCC029 Prepare stocks, sauces and soups Core
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes Core
SITHCCC031 Prepare vegetarian and vegan dishes Core
SITHCCC032 Produce cook-chill and cook-freeze foods Core
SITHCCC033 Re-thermalise chilled and frozen foods Core

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