SIT50422 Diploma of Hospitality Management

Award Course
This training is delivered with Victorian and Commonwealth Government funding


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.


Possible job titles include: banquet or function manager, bar manager, café manager, chef de cuisine, chef patisserie, club manager, executive housekeeper, front office manager, gaming manager, kitchen manager, motel manager, restaurant manager, sous chef, unit manager, catering operations.


Advanced Diploma of Hospitality.

Course Delivery

Classroom - Training will be delivered on site at SuniTAFE.

Entry Requirements

Applicants are required to undertake a Pre-Training Review to help confirm the course is suitable.

Units & Assessment
Core Units
Code Unit Name Hours Material
SITXCCS015 Enhance customer service experiences 40 $0.00
SITXCCS016 Develop and manage quality customer service practices 30 $0.00
SITXCOM010 Manage conflict 20 $35.00
SITXFIN009 Manage finances within a budget 30 $35.00
SITXFIN010 Prepare and monitor budgets 30 $0.00
SITXGLC002 Identify and manage legal risks and comply with law 80 $0.00
SITXHRM008 Roster staff 30 $35.00
SITXHRM009 Lead and manage people 60 $35.00
SITXMGT004 Monitor work operations 20 $35.00
SITXMGT005 Establish and conduct business relationships 60 $0.00
SITXWHS007 Implement and monitor work health and safety practices 30 $35.00
Elective Units
Code Unit Name Hours Material
SITHCCC023 Use food preparation equipment 25 $90.00
SITHCCC027 Prepare dishes using basic methods of cookery 45 $135.00
SITHCCC028 Prepare appetisers and salads 25 $105.00
SITHCCC029 Prepare stocks, sauces and soups 35 $130.00
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes 50 $130.00
SITHCCC031 Prepare vegetarian and vegan dishes 40 $130.00
SITHCCC035 Prepare poultry dishes 35 $140.00
SITHCCC036 Prepare meat dishes 55 $200.00
SITHCCC037 Prepare seafood dishes 35 $180.00
SITHCCC041 Produce cakes, pastries and breads 55 $140.00
SITHCCC042 Prepare food to meet special dietary requirements 75 $155.00
SITHCCC043 Work effectively as a cook 100 $120.00
SITHKOP012 Develop recipes for special dietary requirements 25 $50.00
SITHPAT016 Produce desserts 100 $200.00
SITXFSA005 Use hygienic practices for food safety 15 $20.00
SITXFSA006 Participate in safe food handling practices 40 $40.00
SITXHRM010 Recruit, select and induct staff 60 $0.00
SITXINV006 Receive, store and maintain stock 20 $35.00
Your particular units of study will be determined from the core and elective units required for this qualification.

RPL is a formal assessment process that recognises relevant skills and knowledge you have already gained through previous training, work and life experiences. Contact the Institute today to discuss your options for RPL.
Intake Campus Course Details
2024 February Mildura Campus International, , Full Time, Classroom, Semester 1, 9.00AM - 4.30PM