SIT50416 Diploma of Hospitality Management

CRICOS Course Code: 091062K

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, cafes, and coffee shops. This qualification allow for multiskilling and for specialization in accommodation services, cookery, food and beverage and gaming.

Course Details

Course Sector: VET
Duration (weeks): 66 (includes public holidays and term break)
Mode of Delivery: Face to Face

Entry Requirements

SIT Tourism, Travel and Hospitality Training Package does not specify any entry requirements for this qualification.

Sapiens Institute’s Entry Requirements :
• Students must be 18 years of age
• Completion of year 10 or equivalent, if applicable

English Language Requirements:
IELTS overall score of 5.5 or equivalent, if applicable (test results must be no more than 2 years old)

Course Schedule

Course Fee For Onshore
Overseas Students
For Offshore
Overseas Students
Tuition Fee AU$11095 AU$11095
Enrollment Fee AU$395 AU$395
Course Material Fee AU$1500 AU$1500
Total Course Fee AU$12990 AU$12990

Course Credit

If you think you may be eligible to apply for credit transfer because of previous studies or RPL because of your previous work, study and life experiences, please contact the Institute to discuss.


RPL is the assessment process for recognizing competencies gained through previous learning, work and life experiences. Students who have completed any of the subjects or have practical experience that can be used for RPL, can contact American College prior to enrolment. In order to be granted RPL, candidates are required to provide evidence that they are already competent in the specific subject/subjects and these evidences should be valid, authentic, current and sufficient.

Pathways from this Qualification and Career Opportunities

Once students have completed the SIT50416 Diploma of Hospitality Management, they will be able to seek employment as a manager within the Hospitality environment or begin a business venture or undertake further studies in Advanced Diploma of Hospitality of Management and Bachelor Studies.

Qualification Outline: SIT50416 Diploma of Hospitality Management

Code Title Core / Elective
BSBDIV5O1 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
SITXCOMOOS Manage conflict Core
SITXFIN003 Manage finances within a budget Core
SITXFIN004 Prepare and monitor budgets Core
SITXGLCOOl Research and comply with regulatory requirements Core
SITXHRM002 Roster staff Core
SITXHRM003 Lead and manage people Core
SITXMGTOOl Monitor work operations Core
SITXMGT002 Establish and conduct business relationships Core
SITXWHS003 Implement and monitor work health and safety practices Core
SITXINV003 Purchase goods Elective
SITXFSAOOl Use hygienic practices for food safety Elective
SITHCCCOOS Prepare dishes using basic methods of cookery Elective
SITHCCC006 Prepare appetisers and salads Elective
SITHCCC007 Prepare stocks, sauces and soups Elective
SITHCCC020 Work effectively as a cook Elective
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes Elective
SITHCCC012 Prepare poultry dishes Elective
SITHCCC013 Prepare seafood dishes Elective
SITHCCC014 Prepare meat dishes Elective
SITHCCC018 Prepare food to meet special dietary requirements Elective
SITHCCC015 Produce and serve food for buffets Elective
SITXFIN002 Interpret financial information Elective
SITHIND002 Source and use information on the hospitality industry Elective
SITXFSA004 Develop and implement a food safety program Elective