- BSB30120: Certificate III in Business)
- BSB40120: Certificate IV in Business
- BSB50120: Diploma of Business
- BSB60120: Advanced Diploma of Business
- BSB40820: Certificate IV in Marketing and Communication
- BSB50620: Diploma of Marketing and Communication
- BSB60520: Advanced Diploma of Marketing and Communication
- BSB40520: Certificate IV in Leadership and Management
- BSB50420: Diploma of Leadership and Management
- BSB60420: Advanced Diploma of Leadership and Management
- BSB80120: Graduate Diploma of Management (Learning)
- SIT30821: Certificate III in Commercial Cookery
- SIT40521: Certificate IV in Kitchen Management
- SIT40422: Certificate IV in Hospitality (110323K)
- SIT50422: Diploma of Hospitality Management
- SIT60322: Advanced Diploma of Hospitality Management
- Course Duration and Fee
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※ Course Information
- BSB30120: Certificate III in Business)
- BSB40120: Certificate IV in Business
- BSB50120: Diploma of Business
- BSB60120: Advanced Diploma of Business
- BSB40820: Certificate IV in Marketing and Communication
- BSB50620: Diploma of Marketing and Communication
- BSB60520: Advanced Diploma of Marketing and Communication
- BSB40520: Certificate IV in Leadership and Management
- BSB50420: Diploma of Leadership and Management
- BSB60420: Advanced Diploma of Leadership and Management
- BSB80120: Graduate Diploma of Management (Learning)
- SIT30821: Certificate III in Commercial Cookery
- SIT40521: Certificate IV in Kitchen Management
- SIT40422: Certificate IV in Hospitality (110323K)
- SIT50422: Diploma of Hospitality Management
- SIT60322: Advanced Diploma of Hospitality Management
- Course Duration and Fee
Diploma of Hospitality Management [SIT50422]
Diploma of Hospitality Management (CRICOS Course Code: 110324J)
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 the 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.
Entry Requirements
There are no entry requirements for this qualification.
Learners are over 18 years of age. All international students must be able to demonstrate an IELTS 6.0 level of English language or equivalent. They have either completed their education to a level which is equivalent to an Australian Senior High School, College or University
Course Duration
This program delivers over 20 hours of full-time study a week. Training consists of 20 hours a week face-to-face delivery. Resources are available online through the college Moodle platform. SIBN College Trainers use a combination of trainer-led classes and practical activities involving Small-group and individual activities.
- Calendar Year: One Hundred and Four Weeks (104) weeks
- Academic Year: Eighty (80) weeks
- Term breaks: Twenty-Four Weeks (24) 8 ×3 weeks
- Allocated hours: 1600 face-to-face hours
- Banquet or Function Manager
- Bar Manager
- Café Manager
- Club Manager
- Front Office Manager
- Kitchen Manager
- Motel Manager
- Restaurant Manager
- Unit Manager Catering Operations
After achieving the SIT50422 Diploma of Hospitality Management, students may undertake further study to the SIT60322 Advanced Diploma of Hospitality Management or other Advanced Diploma Level Courses.
Core Unit
| SSITXFSA005 | Use hygienic practices for food safety |
| SITXCCS015 | Enhance customer service experiences |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITXCOM010 | Manage Conflict |
| SITXHRM008 | Roster Staff |
| SITXCCS016 | Develop and manage quality customer service practices |
| SITXFIN009 | Manage finances within a budget |
| SITXFIN010 | Prepare and monitor budgets |
| SITXGLC002 | Identify and manage legal risks and comply with Law |
| SITXHRM008 | Lead and manage people |
| SITXMGT004 | Monitor work operations |
| SITXMGT005 | Establish and conduct business relationships |
| SITHIND008 | * Work effectively in hospitality service |
Elective Units
| SITHACS009 | Clean premises and equipment |
| SITHFAB024 | Prepare and serve non-alcoholic beverages |
| SITHFAB025 | Prepare and serve espresso coffee |
| SITXCCS010 | Provide visitor information |
| SITEEVT023 | Plan in-house events |
| SITHFAB021 | Provide responsible service of alcohol |
| SITHIND006 | Source and use information on the hospitality industry |
| SITXINV008 | Control stock |
| SITXINV007 | Purchase Goods |
| SITXFSA006 | Participate in safe food handling practices |
| SITEEVT029 | Research event industry trends and practices |
| SITXHRM007 | Coach others in job skills |
| SITEEVT020 | Source and use information on the Events Industry |
| SITXWHS008 | Establish and maintain a work health and safety system |
| BSBFIN601 | Manage organisational finances |
*Denotes this unit is completed in the workplace as part of the course.
NB. Please note that all units are correct at the time of publication and may change to reflect Industry needs.
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 includes a minimum of 400 hours.
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