The SIT50422 Diploma of Hospitality Management is designed for individuals seeking advanced leadership and management skills in the hospitality industry. This qualification equips learners to manage operations, lead teams, ensure compliance with food safety standards, and deliver exceptional customer experiences. Graduates will gain the knowledge and practical expertise required for supervisory and managerial roles across restaurants, hotels, catering businesses, and other hospitality settings.
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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 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.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Total number of units = 28
24 core units
4 elective units
No | Code | Title | Core/ Elective | Group | Pre-requisites (Item/s)[1] | Work placement[2] |
1 | SITXFSA005 | Use hygienic practices for food safety | Elective | A | – | – |
2 | SITXCCS015 | Enhance customer service experiences | Core | – | – | |
3 | SITHCCC027 | Prepare dishes using basic methods of cookery | Elective | C | A | – |
4 | SITHCCC042 | Prepare food to meet special dietary requirements | Elective | C | A, B | – |
5 | SITXCCS016 | Develop and manage quality customer service practices | Core | – | – | |
6 | SITHCCC023 | Use food preparation equipment | Elective | C | A | – |
7 | SITHCCC043 | Work effectively as a cook | Elective | B | A, B | 48 shifts |
8 | SITHCCC028 | Prepare appetisers and salads | Elective | C | A | – |
9 | SITHCCC029 | Prepare stocks, sauces and soups | Elective | C | A | – |
10 | SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Elective | C | A, B | – |
11 | SITHCCC031 | Prepare vegetarian and vegan dishes | Elective | C | A, B | – |
12 | SITHCCC035 | Prepare poultry dishes | Elective | C | A, B | – |
13 | SITHCCC036 | Prepare meat dishes | Elective | C | A, B | – |
14 | SITHCCC037 | Prepare seafood dishes | Elective | C | A, B | – |
15 | SITHCCC041 | Produce cakes, pastries and breads | Elective | C | A | – |
16 | SITXFIN010 | Prepare and monitor budgets | Core | – | – | – |
17 | SITXGLC002 | Identify and manage legal risks and comply with law | Core | – | – | – |
18 | SITXMGT005 | Establish and conduct business relationships | Core | – | – | – |
19 | SITXCOM010 | Manage conflict | Core | – | – | – |
20 | SITXFIN009 | Manage finances within a budget | Core | – | – | |
21 | SITXHRM008 | Roster staff | Core | – | – | – |
22 | SITXHRM009 | Lead and manage people | Core | – | – | – |
23 | SITXMGT004 | Monitor work operations | Core | – | – | – |
24 | SITXWHS007 | Implement and monitor work health and safety practices | Core | – | – | – |
25 | BSBTWK503 | Manage meetings | Elective | D | – | – |
26 | BSBTWK501 | Lead diversity and inclusion | Elective | D | – | – |
27 | BSBSUS211 | Participate in sustainable work practices | Elective | – | – | – |
28 | HLTAID011 | Provide First Aid | Elective | D | – | – |
Pre-requisites (Item/s)
SITXFSA005 Use hygienic practices for food safety
SITHCCC027 Prepare dishes using basic methods of cookery
HLTAID011 – Provide First Aid is a general elective unit as prescribed by the training package: https://training.gov.au/training/details/SIT40521/qualdetails . However, ALIT Education Group does not offer this unit as part of this course. Learners must hold a valid HLTAID011 – Provide First Aid from a national provider to obtain workplace access and credit granted.
Total Duration: 79 weeks
Academic: 65 weeks
Non-academic / Term Breaks: 14 weeks
Tuition Weeks
65 weeks of structured academic learning and practical training
Delivery Mode/s
Location
Primary Campus: 500 Spencer St, West Melbourne, Victoria 3003
Delivery Kitchen: 207 Springvale Road, Springvale, VIC 3171
Tuition Fee:
Standard Fee: AUD $18,000
Promotional Offer: AUD $15,000
Materials & Resources Fee:
Material Fee: AUD $1,000/year; Enrolment Fee: AUD $250
Uniform & Hospitality Equipment Fee:
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