
SIT50422 Diploma of Hospitality Management
Duration: 104 Weeks
Tuition Fees (Onshore): $16,000
Tuition Fees (Offshore): $17,500
Material Fees: $1,000
Total Work Placement Hours: 256 Hours

Course Details
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.
The latest release of the qualification and packaging rules can be found at the following link:
https://training.gov.au/Training/Details/SIT50422Â
Entry Requirements:
To gain admission to the Australian College of Technical Studies, you are required to meet the following entry requirements:
1. Age and Education:
- You must be at least 18 years old.
- Completion of the equivalent of Year 12 education is mandatory.
2. Course Entry Interview and LLN Assessment:
- Participation in a course entry interview is necessary to assess your suitability for the course and determine your specific student needs.
- The interview will also include a Language, Literacy, and Numeracy (LLN) assessment.
- To be eligible for entry, you must achieve an Australian Core Skills Framework (ACSF) level of 4 in reading, writing, numeracy, and oral communication.
3. English Language Proficiency:
- An International English Language Testing System (IELTS) score of 5.5 or equivalent is required.
- Test results must be no more than 2 years old.
- Alternatively, English language competence can be demonstrated through documented evidence of any of the following:
- Education for a minimum of 5 years in an English-speaking country.
- Completion of at least 6 months of a Certificate IV level course at an Australian Registered Training Organization (RTO).
- Successful completion of an English Placement Test.
- Other English language tests such as PTE and TOEFL may be accepted, provided the results are equivalent to IELTS 5.5. You are required to provide your test results for verification.
Please ensure that you meet these entry requirements before applying to the Australian College of Technical Studies.
Delivery Mode
This program is delivered in the classroom and through structured self- study. Practical face to face training is provided. A work placement is also required.
Course Units
The following units are included in this course, and all are required for the award of the qualification. Students who only complete some units will be awarded a Statement of Attainment for units successfully completed.
| Code | Title | Core or Elective |
|---|---|---|
| SITXCCS015 | Enhance customer service experiences | Core |
| SITXCCS016 | Develop and manage quality customer service practices | Core |
| SITXCOM010 | Manage conflict | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXFIN010 | Prepare and monitor budgets | Core |
| SITXGLC002 | Research and comply with regulatory requirements | Core |
| SITXHRM008 | Roster Staff | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXMGT005 | Establish and conduct business relationships | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITXFSA005 | Use hygienic practices for food safety | Elective |
| SITHCCC043 | Work effectively as a cook practices | Elective |
| SITHCCC023 | Use food preparation equipment | Elective |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Elective |
| SITHCCC028 | Prepare appetisers and salads | Elective |
| SITHCCC029 | Prepare stocks, sauces and soups | Elective |
| SITHCCC030 | Prepare vegetable, fruit, egg and farinaceous dishes | Elective |
| SITHCCC031 | Prepare vegetarian & vegan dishes | Elective |
| SITHCCC035 | Prepare poultry dishes* | Elective |
| SITHCCC036 | Prepare meat dishes | Elective |
| SITHCCC037 | Prepare seafood dishes | Elective |
| SITHCCC038 | Produce and serve food for buffets | Elective |
| SITHCCC040 | Prepare and serve cheese | Elective |
| SITHKOP012 | Develop recipes for special dietary requirements | Elective |
| SITHKOP015 | Design and cost menus | Elective |
| SITXINV007 | Purchase goods | Elective |
| SITHCCC039 | Produce pates and terrines | Elective |

