Diploma of Hospitality Management SIT50422
CRICOS: 111218C
Course Overview
| Duration | Work Component Hours | Delivery Location | Fees & Intake |
|---|---|---|---|
|
104 weeks |
400 hours |
Classroom based Face to face learning – Main campus (Melbourne) Practical training – Practical kitchen in Docklands campus (Melbourne) |
For dedicated students aspiring for a rewarding hospitality career, this diploma offers valuable learning combined with practical experience and skills.
The course will give you a broad understanding of hospitality and allow you to explore theoretical concepts so you stand out for your expertise. You’ll learn concepts and skills as broad as business operations, human resources, legal knowledge and service quality, preparing you to enter a management position.
*Special Scholarship
See more in our brochure / Special Scholarships (promotional fees 2026)
What you will learn
The course has been designed to provide students with immediately useable skills and knowledge relevant to hospitality management by enabling students to develop the skills and knowledge required for a supervisory position. You will have hands-on experience through actual industry placement at each level of qualification. Enhance your hands on practical knowledge with our culinary arts and hospitality teachers who are industry experts.
Entry requirements and admissions
Age requirements
Applicants must be at least 18 years of age.
Course Structure
List of Units
SITXFSA005 Use hygienic practices for food safety *
SITHCCC023 Use food preparation equipment
SITHCCC029 Prepare stocks, sauces, and soups
SITXINV006 Receive, store and maintain stock
SITHCCC028 Prepare appetisers and salads
SITXCOM010 Manage conflict
SITXFSA006 Participate in safe food handling practices
SITHCCC035 Prepare poultry dishes
SITHCCC036 Prepare meat dishes
SITHCCC042 Prepare food to meet special dietary requirements
SITXWHS007 Implement and monitor work health and safety practices
SITXHRM009 Lead and manage people
SITHCCC030 Prepare vegetable, fruit, eggs, and farinaceous dishes
SITHCCC041 Produce cakes, pastries, and breads
SITHPAT016 Produce desserts
SITXFIN009 Manage finances within a budget
SITHKOP013 Plan cooking operations
SITHCCC038 Produce and serve food for buffets (from group A)
SITXMGT004 Monitor work operations
SITXHRM008 Roster staff
SITXFIN010 Prepare and monitor budgets
SITXFSA008 Develop and implement a food safety program
SITHKOP012 Develop recipes for special dietary requirements
SITHKOP015 Design and cost menus
SITXCCS016 Develop and manage quality customer service practices
SITXGLC002 Identify and manage legal risks and comply with law
SITXMGT005 Establish and conduct business relationships
SITXCCS015 Enhance customer service experiences
Outcomes
Recognising Organisations
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