Diploma of Hospitality Management [SIT50416]

Diploma of Hospitality Management (CRICOS Course Code: 104540G)

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 specialisation in accommodation services, cookery, food and beverage and gaming

Possible Job outcomes 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

After achieving the SIT50416 Diploma of Hospitality Management, students may undertake further study to SIT60316 Advanced Diploma of Hospitality Management or other Advanced Diploma Level.

Entry Requirements

There are no entry requirements for this qualification. However, substantial work experience would be highly regarded. It is recommended that individuals should be 18 years or older; and have completed Year 10 or its equivalent with suitable English language skills. International Students are also required to have an English ability at the IELTS 5.0 or equivalent.

Course Duration

This program is delivered over 104 weeks’ including term breaks of full time study. Our program uses a combination of classroom face to face learning, practical hands on classes in our training facility, and online resources and activities to enhance the learning experience. A total of 15 hours a week is undertaken in the classroom with additional 5 hours completed online each week. As part of this qualification you are required to complete work base activities that allow you to develop your skills in the hospitality industry.

  • Calendar Year: One-hundred and four weeks (104) weeks
  • Academic Year: Eighty Week (80) weeks
  • Term breaks: 8 x 3 weeks 24 weeks

Modes of study

Modes of study used at SIBN College include:

  • Tutorial group discussions
  • Lectures
  • Group work and activities
  • Audio or visual presentations
  • Computer based learning
  • Self-directed learning through research
  • Case Studies and or Problem-solving exercises

Assessment Methods

This course includes a variety of assessment methods including:

  • Practical demonstration / Observation
  • Questioning
  • Interview
  • Case study/Scenario Problem solving
  • Role play
  • Assignment
  • Written test/Knowledge Test
  • Report
  • Assignments
  • Portfolio
  • Short Q&A
  • Project
  • Work Placement
  • Presentations

Work Placement

In order to successfully complete the course and to be awarded with the Qualification students must complete a period of work placement to demonstrate their ability to perform to the required standard in the workplace.

Work Placement for this course will be up to 400 hours.


Core Unit

BSBDIV501 Manage diversity in the workplace
SITXCCS007 Enhance customer service experiences
BSBMGT517 Manage operational plan
SITXCOM005 Manage conflict
SITXHRM002 Roster staff
SITXCCS008 Develop and manage quality customer service practices
SITXFIN003 Manage finances within a budget
SITXFIN004 Prepare and monitor budgets
SITXWHS003 Implement and monitor work health and safety practices
SITXGLC001 Research and comply with regulatory requirements
SITXHRM003 Lead and manage people
SITXHRM006 Monitor work operations
SITXMGT002 Establish and conduct business relationships

Elective Units

SITHIND001 Use hygienic practices for hospitality service
SITHIND004 * Work effectively in hospitality service
SITHIND002 Source and use information on the hospitality industry
SITXHRM004 Recruit, select and induct staff
SITXMPR004 Coordinate marketing activities
BSBSMB404 Undertake small business planning
BSBRES411 Analyse and present research information
SITXMPR006 Obtain and manage sponsorship
SITXWHS004 Establish and maintain a work health and safety system
SITXHRM006 Monitor staff performance
SITXINV004 Control stock
BSBADM502 Manage meetings
BSBCMM40 Make a presentation

Implement and monitor environmentally sustainable

work practices

SITXINV003 Purchase goods

*Denotes this unit is completed in the workplace as part of the course.

NB. Please note that all units are correct at time of publication and may change to reflect Industry needs.



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