SIT50422 – Diploma of Hospitality Management (after credit)

SIT50422 Diploma of Hospitality Management

CRICOS Code: 111010H

This course provides the knowledge and practical expertise needed to take on senior roles in the hospitality industry. This qualification is ideal for those who wish to combine advanced operational skills with strong leadership and management capabilities.

Graduates of this course are equipped to pursue supervisory and management positions, opening pathways to a rewarding career in one of the world’s most dynamic and growing industries.

At a Glance

Course SIT50422 Diploma of Hospitality Management

CRICOS Code 111010H

Course Duration 26 weeks after credit transfer

Delivery Mode Face to Face

Intake Dates Monthly

Fees View Fee Schedule

Theory Location City Campus, Level 4, 259 Collins Street, Melbourne VIC 3000

Practical Location Footscray Kitchen, 47 Paisley Street, Footscray VIC 3011

Professional Skills

The SIT50422 Diploma of Hospitality Management equips you with advanced skills in leadership, financial management, and operational planning. You will gain expertise in designing and managing menus, implementing quality assurance practices, and ensuring compliance with food safety and workplace health regulations.

The program also strengthens your ability to manage teams effectively, develop staff, and provide outstanding customer service while overseeing the daily operations of a hospitality business.

Career Opportunities

Graduates of this qualification are prepared for leadership roles across a wide range of hospitality settings. Career paths may include becoming a Restaurant or Café Manager, Hotel Supervisor, Food and Beverage Manager, or Bar Manager.

With strong operational and managerial skills, you may also pursue opportunities to establish your own hospitality business or take on supervisory roles in hotels, resorts, or large-scale catering operations.

Unit of Competency Details (after Certificate III & IV Credit Transfer)

Packaging Rules: A total of 28 units must be completed:

✅ 11 core units
✅ 17 elective units

SITXCCS015 – Enhance customer service experiences

SITXCCS016 – Develop and manage quality customer service practices

SITXFIN010 – Prepare and monitor budgets

SITXGLC002 – Identify and manage legal risks and comply with law

SITXHRM008 – Roster staff

SITXHRM009 – Lead and manage people

SITXMGT004 – Monitor work operations

SITXMGT005 – Establish and conduct business relationships

SITHCCC043* – Work effectively as a cook – Elective GB

SITHASC020* – Prepare dishes using basic methods of Asian cookery – Elective GC

SITHASC021* – Prepare Asian appetisers and snacks – Elective GC

SITHASC024* – Prepare Asian salads – Elective GC

SITHCCC023* – Use food preparation equipment – Elective GC

SITHCCC025* – Prepare and present sandwiches – Elective GC

Credit Transfer (CT) Units

SITXCOM010 – Manage conflict

SITXFIN009 – Manage finances within a budget

SITXWHS007 – Implement and monitor work health and safety practices

SITXFSA005 – Use hygienic practices for food safety – Elective GA

SITHCCC028* – Prepare appetisers and salads – Elective GC

SITHCCC029* – Prepare stocks, sauces and soups – Elective GC

SITHCCC030* – Prepare vegetable, fruit, eggs and farinaceous dishes – Elective GC

SITHCCC031* – Prepare vegetarian and vegan dishes – Elective GC

SITHCCC035* – Prepare poultry dishes – Elective GC

SITHCCC036* – Prepare meat dishes – Elective GC

SITHCCC037* – Prepare seafood dishes – Elective GC

SITHCCC038* – Produce and serve food for buffets – Elective GC

SITHCCC041* – Produce cakes, pastries and breads – Elective GC

SITHCCC042* – Prepare food to meet special dietary requirements – Elective GC

Note: Students will receive credit transfer after successfully completing SIT30821 – Certificate III in Commercial Cookery & SIT40521 – Certificate IV in Kitchen Management. Currently, Skilled Up is not accepting direct admissions into the Diploma of Hospitality Management.

Assessment & Credit Transfer / RPL

Please note that the listed elective units are delivered by Skilled Up. You may not need to complete all of these units to successfully achieve this qualification. If you have previously completed any of the relevant units, you may be eligible for Credit Transfer (CT). Additionally, any prior relevant experience may qualify you for Recognition of Prior Learning (RPL). Find out more about CT or RPL here.

Assessment is based on multiple methods including:

Questioning to evaluate knowledge and understanding
Observations and practical demonstrations to assess skills
Portfolio of work samples, reports, projects, and role plays
Products such as reports, presentations, or practical tasks
* Units marked with an asterisk (*) will have one or more prerequisite units. Please refer to the course outline for further information.

Additional Requirements

Skilled Up will conduct an LLND assessment on the orientation day to assess students’ Language, Literacy, Numeracy and Digital levels. This assessment will identify the right level of support required by the students, enabling them to complete qualifications successfully in the required time.

The LLND assessment serves as a diagnostic tool. If a student is identified as having a gap in a particular area, the RTO will implement a targeted support strategy, which may include additional tutorials or learning resources.

At the time of enrolment, students will be required to undertake a Pre-Training Review, during which a Skilled Up delegated enrolment officer will identify if any additional support is required.

Entry Requirements

To enrol in the SIT50422 Diploma of Hospitality Management, applicants are expected to meet the following criteria:

Applicants must be 18 years of age or above
Completion of SIT40521 Certificate IV in Kitchen Management or equivalent industry experience

English Language Requirement

IELTS overall band score of 6 (Academic) or equivalent
IELTS 5.5 when packaged with at least 10 weeks’ ELICOS
IELTS 5 when packaged with at least 20 weeks’ ELICOS
Pearson Test of English Academic – Score 50
Certificate IV or higher completed in Australia
Tertiary studies conducted in English
Australian Year 11 or equivalent

Additional Requirements

Skilled Up conducts an LLND assessment (Language, Literacy, Numeracy, Digital skills) during orientation to determine the level of support required. Students identified with gaps may receive targeted tutorials or learning resources.

Career Opportunities

Kitchen Supervisor
Chef de Partie / Senior Cook
Commis Chef progressing to Sous Chef
Kitchen Manager in restaurants, hotels, clubs, pubs, cafes, or catering businesses
Owner/Operator of hospitality businesses

Educational Pathways

SIT60322 Advanced Diploma of Hospitality Management
Specialist courses in Culinary Arts, Pastry, or Restaurant Management
Higher Education pathways in Hospitality or Restaurant Management
Higher Education pathways in Hospitality or Culinary Management

Course Fee

Enrolment fee – $250
Material fee – $500
Tuition fee – $4500

Fee Information For more information on the fee structure, please click here

Delivery Details

Delivery Mode Scheduled for 20 hours a week including face-to-face theory classes and practical workshops. Program Duration 26 weeks after credit transfer Delivery Sites City Campus, Level 4, 259 Collins Street, Melbourne VIC 3000 Footscray Kitchen, 47 Paisley St, Footscray VIC 3011

Credit Transfer

RTO recognises the AQF Qualifications and Statements of Attainment issued by any other Registered Training Organisation.

You may be able to reduce the number of units required in your chosen course by gaining recognition for skills acquired through work, life experience, or qualifications obtained from formal studies or training.

Recognition of Prior Learning (RPL)

The competencies in this qualification may be attained through the process of Recognition of Prior Learning (RPL). RPL takes into consideration the candidate’s previous training, work, and life experience.

RPL opportunities will be identified and addressed during the pre-training interview process. Learners will also be provided with an RPL Candidate Guide to assist them in identifying any relevant skills or knowledge, whether through previous training, work, or life experience, and in preparing a portfolio of evidence.

Learners are encouraged to apply for RPL prior to, or immediately after, formal enrolment but before the facilitated delivery of units begins. This ensures they do not miss any class or workshop opportunities in the event that they are unsuccessful in the RPL process.

Work Placement Requirement

The SIT50422 Diploma of Hospitality Management requires students to complete a work placement component, typically involving few hours of practical experience in a commercial kitchen, restaurant, or catering environment. This practical experience allows students to apply their learning and demonstrate their skills in a real-world setting.

Duration: Students generally need to complete 240 hours of work placement, which may be spread over several weeks or terms.
Location: The work placement must be in an operational commercial kitchen, such as a restaurant, cafe, or catering venue.
Purpose: The work placement is mandatory and designed to provide students with hands-on experience in a commercial kitchen environment.
Assessment: Students’ performance during the work placement will be assessed to ensure they meet the required competencies.

Work Placement Support

To support you in this endeavour, Skilled Up provides comprehensive guidance and assistance. Our dedicated team will equip you with the necessary tools and resources to identify suitable opportunities and present yourself professionally to potential employers.

In cases where students face challenges in securing a placement independently, Skilled Up will leverage its extensive network of industry partnerships to facilitate a suitable placement. Our primary goal is to ensure every Skilled Up student gains the vital industry experience needed for a successful career transition.

We are committed to working together with you to achieve this milestone.

This course is nationally recognised training.