Diploma of Hospitality Management

SIT50422 Diploma of Hospitality Management

(CRICOS Code: 114869K)


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.

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 multi-skilling 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 patissier
  • club manager
  • executive housekeeper
  • front office manager
  • gaming manager
  • kitchen manager
  • motel manager
  • restaurant manager
  • sous chef
  • unit manager catering operations.

Duration: 98 weeks

Delivery Location:

  • Parramatta Campus (Sydney)

Entry Requirements

AITE have established the following entry requirements:

  • Learners must be over 18 years of age.
  • Learners must have completed Year 12 or an overseas equivalent
  • Learners must have 5.5 IELTS or equivalent to 6.0 IELTS or equivalent

Course Structure


Unit of Competency


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
SITXFSA001 Use hygienic practices for food safety Elective
SITHCCC005 Prepare dishes using basic methods of cookery Elective
SITHCCC001 Use food preparation equipment Elective
SITHCCC006 Prepare appetisers and salads Elective
SITHCCC007 Prepare stocks, sauces and soups Elective

Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC013 Prepare seafood dishes Elective
SITHCCC014 Prepare meat dishes Elective
SITHCCC012 Prepare poultry dishes Elective

Produce cakes, pastries and breads

SITHPAT006 Produce desserts Elective
SITHCCC018 Prepare food to meet special dietary requirements Elective

Prepare and present sandwiches

SITXWHS002 Identify hazards, assess and control safety risks Elective

Work effectively as a cook



Work Placement

Students must complete 360 Hours of work placement in an operational commercial kitchen during their studies. Students will be given an option to select their own workplace providing the workplace meets the institute requirements. The Institute will arrange the workplace for all other students to complete their WBT, It is expected that the students should do 15 hours of work placement every week during Term 3 and Term 4 over a period of 20 weeks and above their 20 hours regular scheduled classes.

Fees and Intake Dates

For fees and intake dates please click here for more info.

Next Steps

After achieving SIT50422 Diploma of Hospitality Management, individuals could progress to SIT60316 Advanced Diploma of Hospitality Management or higher education qualifications in management. NOTE: Advanced Diploma of Hospitality Management is currently not offered at AITE college.