Qualification Name SIT50422 Diploma of Hospitality Management (CRICOS Course Code: 113408C)
AQF Level AQF Level 5
Duration 78 weeks

  • Study is 53 weeks
  • Work Placement is 7 weeks
  • Break is 18 weeks

Study mode: All theory units are delivered face-to-face on campus. Practical components of the course are delivered face-to-face in our practical kitchen. Work placement component must be undertaken in a real industry workplace with a commercial kitchen. 20 hours per week.

Fees Tuition Fee: $14000.00 AUD

Enrolment Fee: $200.00 AUD

Material Fee: $1000.00 AUD *

* The material fees for the course include:
  • Learning and assessment materials (including raw materials used in the commercial kitchen
  • Full uniform and safety boots
  • Chef knife set

Other Fees: Please refer to the International Fees Schedule

About the course

This qualification suitable for students who are seeking a role as manager with supervisory and team leading responsibilities in the hospitality industry. It covers a wide range of subjects such as customer service, team management, food and beverage operations, and event planning to prepare students for various roles within the hospitality sector.

Entry Requirements

  • Minimum 18 years of age
  • Must have completed equivalent to Australian year 12
  • IELTS band 5.5 (with no individual band below 5.0) or equivalent

Intake Date

2023
10 Jul 09 Oct
2024
08 Jan 08 Apr
08 Jul 07 Oct
2025
06 Jan 07 Apr
07 Jul 06 Oct

Unique Student Identifier (USI)

 

All students are required by the Australian Government to have a Unique Student Identifier (USI). If you do not have a USI, we cannot issue your credential (Certificate & Transcript, or Statement of Attainment).

Delivery locations

 

Location

Address

Operating Hours

Sydney Campus

Classroom

Suite 701, Level 7 541 Kent Street SYDNEY NSW 2000

Mon – Fri

8:30 – 17.00

Kitchen

Suite 7/7A, 418A Elizabeth Street Surry Hills, NSW 2010

Mon – Thurs

7:00 – 15:00

Parramatta Campus

Classroom

Level 5, Suite 2/460 Church St, Parramatta, NSW 2150

Mon – Fri

8:30 – 17.00

Kitchen

Suite 7/7A, 418A Elizabeth Street Surry Hills, NSW 2010

Mon – Thurs

7:00 – 15:00

Melbourne Campus

Classroom

Level 6, 341 Queen Street, Melbourne, VIC 3000

Mon – Fri

8:30 – 17.00

Kitchen

11-17 Jeffcott Street, West Melbourne, VIC 3003

Mon – Thurs

7:30 – 15:00

 

ASSESSMENT METHODS

Assessments may be conducted through a combination of written questions and answers, case studies, role-plays and demonstrations. Work Placement Requirement: All students are required to work in the hospitality industry for 48 service periods to meet the requirements of the course. Students who are unable to find a suitable work experience venue will be assisted by Choice Business College in finding a suitable venue.

Course Structure

28 units must be completed:

  • 11 core units
  • 17 elective units, consisting of:
    • 1 unit from Group A
    • 1 unit from Group B
    • 11 units from Group C
    • 4 units from Group C, Group D, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.

You must achieve a competent result in the 28 units to obtain the SIT50422 Diploma of Hospitality Management qualification.

Unit of CompetencyElective/CoreGroup
SITXMGT004 Monitor work operationsCore
SITXWHS007 Implement and monitor work health and safety practicesCore
SITXHRM008 Roster staffCore
SITXCCS015 Enhance customer service experiencesCore
SITXCCS016 Develop and manage quality customer service practicesCore
SITXFIN010 Prepare and monitor budgetsCore
SITXGLC002 Identify and manage legal risks and comply with lawCore
SITXMGT005 Establish and conduct business relationshipsCore
SITXCOM010 Manage conflictCore
SITXFIN009 Manage finances within a budgetCore
SITXHRM009 Lead and manage peopleCore
SITXFSA005 Use hygienic practices for food safetyElective(A)
SITHCCC043 Work effectively as a cook+Elective(B)
SITXFSA006 Participate in safe food handling practicesElective(C)
SITHCCC023 Use food preparation equipment*Elective(C)
SITHCCC027 Prepare dishes using basic methods of cookery*Elective(C)
SITHCCC028 Prepare appetisers and salads*Elective(C)
SITHCCC029 Prepare stocks, sauces and soups*Elective(C)
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes+Elective(C)
SITHCCC035 Prepare poultry dishes+Elective(C)
SITHCCC037 Prepare seafood dishes+Elective(C)
SITHCCC036 Prepare meat dishes+Elective(C)
SITHCCC042 Prepare food to meet special dietary requirements+Elective(C)
SITXINV006 Receive, store and maintain stock*Elective(C)
SITHCCC031 Prepare vegetarian and vegan dishes+Elective(C)
SITXINV007 Purchase goodsElective(C)
SITXINV008 Control stockElective(C)
SITHKOP010 Plan and cost recipesElective(I)

* Has a Pre-requisite unit, SITXFSA005 Use hygienic practices for food safety.

+ Has Pre-requisite units, SITXFSA005 Use hygienic practices for food safety &

SITHCCC027 Prepare dishes using basic methods of cookery.

 

RECOGNITION OF PRIOR LEARNING

Choice Business College offers everyone the opportunity to apply for Recognition of Prior Learning (RPL at enrolment. You may be granted creditor partial credit in recognition of skills and knowledge gained through work experience, life experience and/or prior training.

 

CREDIT TRANSFER

Choice Business College recognises qualifications and Statements of Attainment issued under the Australian Qualifications Framework by Registered Training Organisations.

 

PATHWAYS

Preferred pathways for prospective students considering this qualification include:

  • SIT40521 Certificate IV in Kitchen Management
  • Individuals who want to formalise their work experience with a hospitality qualification.

On completion of this course, you may pursue further qualifications with another CRICOS Registered Provider as below:

  • SIT60322 Advanced Diploma of Hospitality Management
  • Bachelor of Business Degree (Hotel Management) (Tourism)