SIT50416 Diploma of Hospitality Management
SIT50416 Diploma of Hospitality Management

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Course Details
Qualification code & title SIT50416 Diploma of Hospitality Management
CRICOS code 107780M
Qualification description 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.
Requirements To be awarded this qualification, competency must be demonstrated in:

Total number of units = 28

  • 13 Core units
  • 15 elective units
Learner characteristic and target group The student cohort comprises of new entrants/inexperienced workers within the Hospitality Industry. These participants have limited skills and knowledge to undertake duties within the hospitality industry.
Delivery mode Face-to-Face as well as in the workplace
Delivery site This program is delivered at the Mid City College campus located at:

Suite 4, Level 3, 15 Moore Street, Canberra ACT 2601

The practical kitchen is located at:

14 Purdue Street, Belconnen ACT 2617

Course duration 78 weeks.

This qualification will be delivered over 60 weeks of training and assessment and a total 18 weeks of term breaks.

Entry requirements Students entering this course at Mid City College must meet the following entry requirements:

Age requirements

Students must be a minimum age of 18 years at the time of course commencement.

Academic Requirements

To enter this qualification, applicants should have successfully completed an Australian Year 12 (or an international secondary school year which is equivalent to Australian Year 12) with satisfactory results OR Successful completion of an Australian qualification of AQF level 4. An educational achievement which is greater than any of these is also suitable.

English Language Requirements

To enter this qualification, applicants must also meet English Language Requirements – IELTS overall score of 5.5 or TOEFL IBT 46 or Cambridge English Advanced (CAE) 162 or PTE Academic 42 or equivalent (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:

  • Minimum five (5) years of study in English in Australia, Canada, New Zealand, Britain, America, or Ireland.
  • Successfully completion of an English Placement test.
  • Completed a recognized ELICOS program and achieved an English Proficiency level of upper intermediate or equivalent.
Pathways 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 pâtissier
  • club manager
  • executive housekeeper
  • front office manager
  • gaming manager
  • kitchen manager
  • motel manager
  • restaurant manager
  • sous chef
  • unit manager catering operations.
Course credit Students may apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer or recognition of prior learning). The granting of course credit may affect course fees as well as the duration of the course.
Units of Competency
Unit Code Unit Title Core/Elective
BSBDIV501 Manage diversity in the workplace Core
BSBMGT517 Manage operational plan Core
SITXCCS007 Enhance customer service experiences Core
SITXCCS008 Develop and manage quality customer service practices Core
SITXCOM005 Manage conflict Core
SITXFIN003 Manage finances within a budget Core
SITXFIN004 Prepare and monitor budgets Core
SITXGLC001 Research and comply with regulatory requirements Core
SITXHRM002 Roster staff Core
SITXHRM003 Lead and manage people Core
SITXMGT001 Monitor work operations Core
SITXMGT002 Establish and conduct business relationships Core
SITXWHS003 Implement and monitor work health and safety practices Core
SITHCCC007 Prepare stocks, sauces and soups* Elective
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes* Elective
SITHCCC012 Prepare poultry dishes* Elective
SITHCCC013 Prepare seafood dishes* Elective
SITHCCC014 Prepare meat dishes* Elective
SITHCCC019 Produce cakes, pastries and breads* Elective
SITHCCC020 Work effectively as a cook* Elective
SITXHRM001 Coach others in job skills Elective
SITXINV001 Receive and store stock Elective
SITXINV002 Maintain the quality of perishable items* Elective
SITXFSA002 Participate in safe food handling practices Elective
SITXFSA001 Use hygienic practices for food safety Elective
SITHCCC001 Use food preparation equipment* Elective
SITHCCC005 Prepare dishes using basic methods of cookery* Elective
SITHCCC006 Prepare appetisers and salads* Elective
Work placement
This qualification requires the work placement of minimum of 48 complete food service periods (shifts) for SITHCCC020 Work effectively as a cook.
Facilities and Equipment
The following facilities, equipment and resources will be used to deliver and assess this qualification:
  • Training rooms, including desks, chairs, whiteboard and overhead projector
  • Fully functional commercial kitchen
  • Computers with Microsoft Office and access to the Internet.
  • Learning and assessment materials as outlined in this TAS.
Assessment materials comprise of:
  • Assessor Marking Guide and Assessment Mapping
  • Student Assessment Tasks
  • Other Supporting Resources