Why Use Our Diploma of Hospitality Management (SIT50422) Course?
Our Diploma of Hospitality Management – SIT50422 course materials are crafted for RTOs and TAFEs, allowing them to instil practical skills and industry insights to learners.
This course is more than just a series of units; it’s a comprehensive journey into hospitality management. Book a demo and watch us break down the components of this course, each designed to empower your students with the knowledge and confidence they need to excel in this dynamic industry.
Comprehensive Diploma of Hospitality Management Program
The Diploma of Hospitality Management is a complete program that upskills employees and students to meet high industry standards, preparing them for advanced roles in hospitality management. Ideal for TAFE institutions and businesses, this diploma improves training repertoires by addressing specific organisational needs and filling gaps in current educational offerings. By assessing these needs, institutions align modules with specific training goals such as better customer service, management skills, or operational efficiency, and may consider hybrid programs that blend diploma content with tailored in-house training.
Forming partnerships with curriculum and learning resource providers like Didasko can streamline the implementation and ensure access to expert content creators, up-to-date materials, and technical support. This collaboration keeps the curriculum relevant and adapted to ongoing industry trends.
Why Is the Diploma of Hospitality Management Better Offered Online?
The online delivery model of the Diploma of Hospitality Management improves accessibility, cost-effectiveness, and scalability. This flexibility allows students and employees from remote or rural areas to access quality training, expanding the reach and diversity of educational institutions and businesses
Packaging Rules
28 units must be completed:
- 11 core units
- 17 elective units, consisting of:
- 1 unit from Group A
- 1 units 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
- The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
Note: Units marked with an (*) asterisk have one or more prerequisites.
Refer to the qualification page for details.
| SITXCCS015 | Enhance customer service experiences |
| SITXCCS016 | Develop and manage quality customer service practices |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| 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 |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITHIND005 | Use hygienic practices for hospitality service |
| SITXFSA005 | Use hygienic practices for food safety |
| SITHCCC043* | Work effectively as a cook |
| SITHIND008 | Work effectively in hospitality service |
| SITHKOP013* | Plan cooking operations |
| SITHCCC023* | Use food preparation equipment |
| SITHCCC025* | Prepare and present sandwiches |
| SITHCCC026* | Package prepared foodstuffs |
| SITHCCC027* | Prepare dishes using basic methods of cookery |
| SITHCCC028* | Prepare appetisers and salads |
| SITHCCC029* | Prepare stocks, sauces and soups |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031* | Prepare vegetarian and vegan dishes |
| SITHCCC035* | Prepare poultry dishes |
| SITHCCC036* | Prepare meat dishes |
| SITHCCC037* | Prepare seafood dishes |
| SITHCCC038* | Produce and serve food for buffets |
| SITHCCC039* | Produce pates and terrines |
| SITHCCC040* | Prepare and serve cheese |
| SITHCCC041* | Produce cakes, pastries and breads |
| SITHCCC042* | Prepare food to meet special dietary requirements |
| SITHCCC044* | Prepare specialised food items |
| SITEEVT020 | Source and use information on the events industry |
| SITEEVT023 | Plan in-house events |
| SITEEVT026 | Manage event production components |
| SITEEVT028 | Manage on-site event operations |
| SITHFAB021 | Provide responsible service of alcohol |
| SITHFAB023* | Operate a bar |
| SITHFAB024* | Prepare and serve non-alcoholic beverages |
| SITHFAB025* | Prepare and serve espresso coffee |
| SITHFAB027* | Serve food and beverage |
| SITHFAB030* | Prepare and serve cocktails |
| SITHFAB031* | Provide advice on beers, spirits and liqueurs |
| SITHFAB032* | Provide advice on Australian wines |
| SITHFAB034* | Provide table service of food and beverage |
| SITHFAB036 | Provide advice on food |
| SITHFAB037 | Provide advice on food and beverage matching |
| SITHFAB038 | Plan and monitor espresso coffee service |
| SITXFSA006 | Participate in safe food handling practices |
| SITXFSA007* | Transport and store food |
| SITXFSA008* | Develop and implement a food safety program |
| SITXINV006* | Receive, store and maintain stock |
| SITXINV007 | Purchase goods |
| SITXINV008 | Control stock |
| SITHKOP012* | Develop recipes for special dietary requirements |
| SITHKOP014 | Plan catering for events or functions |
| SITHKOP015* | Design and cost menus |
| SITHPAT011* | Produce cakes |
| SITHPAT012* | Produce specialised cakes |
| SITHPAT013* | Produce pastries |
| SITHPAT014* | Produce yeast-based bakery products |
| SITHPAT015* | Produce petits fours |
| SITHPAT016* | Produce desserts |
| SITHPAT017* | Prepare and model marzipan |
| SITHPAT018* | Produce chocolate confectionery |
| SITHPAT019* | Model sugar-based decorations |
| SITHPAT020* | Design and produce sweet buffet showpieces |
| SITHIND006 | Source and use information on the hospitality industry |
| BSBTEC301 | Design and produce business documents |
| BSBTEC303 | Coming Soon Create electronic presentations |
| BSBTEC402 | Coming Soon Design and produce complex spreadsheets |
| BSBSUS511 | Develop workplace policies and procedures for sustainability |
| SITXFIN007 | Process financial transactions |
| SITXFIN008 | Interpret financial information |
| SITXHRM010 | Recruit, select and induct staff |
| SITXHRM012 | Monitor staff performance |
| BSBOPS502 | Manage business operational plans |
| BSBOPS504 | Coming Soon Manage business risk |
| BSBMKG431 | Assess marketing opportunities |
| SITXMPR011 | Plan and implement sales activities |
| SITXMPR012 | Coordinate marketing activities |
| SITXMPR014 | Develop and implement marketing strategies |
| SITXWHS006 | Identify hazards, assess and control safety risks |