This qualification reflects the role of individuals who possess a sound understanding of hospitality industry operations combined with a broad range of managerial and leadership skills required to coordinate and oversee hospitality services.
Graduates at this level operate with a significant degree of autonomy, take responsibility for the performance of others, and are involved in making a range of strategic and operational business decisions.
The qualification provides a pathway to employment across various sectors of the hospitality industry, in roles such as departmental or operational manager, or small business operator within diverse hospitality settings.
There is no direct link between this qualification and licensing, legislative, and/or regulatory requirements.
This course typically takes 2 years to complete. However,
The credit transfer from the previous SIT40521 Certificate IV in Kitchen Management reduces the overall duration of the program, allowing the student to complete the remaining requirements in 6 months instead of the full 2 years.
The course duration is:
26 Weeks of Course duration consisting of:
N. B:(1 terms of 10 weeks)
| Tuition Fees: | AUD 6,000 |
| Course Material Fees: | AUD 500 |
| Application Fee (non-refundable): | AUD 250 |
| Note: The Course Material Fees cover the equipment and resources used in the delivery of this course. | |
IELTS Academic 6.0 or others equivalent (PTE, TOEFL iBT, CAE, OET) English language test scores.
Year 12 or equivalent.
Complete a Language, Literacy and Numeracy (LLN) Assessment.
This course is delivered through interactive lectures, presentations, videos, industry visits, learner guides, demonstrations, case studies, project work, and group activities.
Students can apply for Recognition of Prior Learning (RPL) if they have relevant work or life experience that demonstrates competency for a unit. RPL assesses non-formal or informal learning and must be applied for before classes start. Credit Transfer is granted when a student has already completed an equivalent nationally recognised unit; no assessment is required. For packaged courses, credits are provided according to AQF guidelines, and any changes to course duration are updated in the student’s eCoE through PRISMS.
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Course Detail
Delivery Methods
This course is delivered through interactive lectures, presentations, videos, industry visits, learner guides, demonstrations, case studies, project work, and group activities. Assessments may include written and verbal tasks, role plays, simulations, presentations, case studies, demonstrations, and student portfolios. Training is conducted face-to-face on campus, including simulated environments equipped with industry-standard resources. Students are required to complete both supervised and unsupervised study as part of their course.
Career Opportunity
Departmental Manager
Operational Manager
Small Business Operator
RPL and Credit Transfer
Students can apply for Recognition of Prior Learning (RPL) if they have relevant work or life experience that demonstrates competency for a unit. RPL assesses non-formal or informal learning and must be applied for before classes start. Credit Transfer is granted when a student has already completed an equivalent nationally recognised unit; no assessment is required. For packaged courses, credits are provided according to AQF guidelines, and any changes to course duration are updated in the student’s eCoE through PRISMS.
Assessment
City College provides a range of assessment resources to support students and trainers throughout the assessment process. For students, resources include assessment tasks with completion guidance, submission instructions, and supporting materials such as templates, checklists, case studies, and project portfolios, along with a Student User Guide detailing preparation, submission, and appeal procedures. For trainers and assessors, resources include Assessor Marking Guides, assessment mapping to units of competency, supporting templates and checklists, and a Trainer and Assessor Guide with tips on administering assessments. These resources ensure assessments are clear, consistent, and aligned with course requirements while supporting effective teaching and learning.
Students will have access to a range of essential electronic and print resources to support their learning, including reading and reference materials, eBooks, digital texts, and online learning resources. Additional resources such as recipes, cookbooks, and unit-specific reference materials will be provided for each unit. Session plans will list and outline all required resources, ensuring students have access to the necessary materials to complete learning activities and assessments successfully.
Entry Requirements:
IELTS Academic 6.0 or others equivalent (PTE, TOEFL iBT, CAE, OET) English language test scores.
Year 12 or equivalent.
Complete a Language, Literacy and Numeracy (LLN) Assessment.
To attain the SIT50422 Diploma of Hospitality Management, 28 units must be achieved:
11 core units; and
17 elective units
1 unit from Group A
1 unit from Group B
11 units from Group C
4 units from Group C, Group D, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
Elective units reflect the intended course outcomes and the supported job roles. When available, other elective units may be chosen within the packaging rules.
| Unit Code | Unit Title | Type |
|---|---|---|
| SITXMGT004 | Monitor work operations | Core |
| SITXFIN009 | Manage finance within a budget | Core |
| SITXCOM010 | Manage conflict | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXHRM008 | Roster staff | Core |
| SITXCCS015 | Enhance customer service experience | Core |
| SITXCCS016 | Develop and manage quality customer service practices | Core |
| SITXGLC002 | Identify and manage legal risks and comply with law | Core |
| SITXMGT005 | Establish and conduct business relationships | Core |
| SITXFIN010 | Prepare and monitor budgets | Core |
| SITXFSA005 | Use hygienic practices for food safety | Elective |
| SITHKOP013 | Plan cooking operations | Elective |
| SITHCCC023 | Use food preparation equipment | Elective |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Elective |
| SITHCCC029 | Prepare stocks, sauces and soups | Elective |
| SITHCCC030 | Prepare vegetable, fruit, egg & farinaceous dishes | Elective |
| SITHCCC031 | Prepare vegetarian and vegan dishes | Elective |
| SITHCCC035 | Prepare poultry dishes | Elective |
| SITHCCC036 | Prepare meat dishes | Elective |
| SITHCCC037 | Prepare seafood dishes | Elective |
| SITHCCC041 | Produce cakes, pastries and breads | Elective |
| SITHCCC042 | Prepare food to meet special dietary requirements | Elective |
| SITHCCC044 | Prepare specialised food items | Elective |
| SITHKOP010 | Plan and cost recipes | Elective |
| SITHPAT016 | Produce desserts | Elective |
| SITHKOP015 | Design and cost menus | Elective |
| SITXHRM010 | Recruit, select and induct staff | Elective |
Students who complete this qualification may choose to further their education by pursuing an Advance Diploma in Hospitality Management, SIT60322
