CRICOS Code 114648A
DurationDelivered over 78 weeks
Delivery modeFace to Face in Classroom & kitchen Training
LocationLevel 6, 460 Church Street, Parramatta NSW 2150, Australia
FeeTuition Fee: $ 8,000
Application Processing Fee: $300 Material Fee: $200
Total Fee: $ 8,500

Course Overview

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.

Career Outcome

• Hotel/motel manager
• Restaurant/Cafe manager
• Club/ banquet/function manager
• Executive housekeeper


Potential employment options are as a Leader or Manager in hospitality sector.
Students who complete this course may wish to continue their education into a range of higher education qualifications or pursue a job career.

Recognition of Prior Learning (RPL)

Recognition of Prior Learning is available, and all students are offered the opportunity to participate in RPL upon enrolment. Recognition of Prior Learning is recommended as an option where individuals have been working in a relevant job role for at least 2 years.

  • SITXCCS015 Enhance customer service experiences (Core)
  • SITXCCS016 Develop and manage quality customer service practices (Core)
  • SITXCOM010 Manage conflict (Core)
  • SITXFIN009 Manage finances within a budget (Core)
  • SITXFIN010 Prepare and monitor budget (Core)
  • SITXGLC002 Identify and manage legal risks and comply with law (Core)
  • SITXHRM008 Roster staff (Core)
  • SITXHRM009 Lead and manage people (Core)
  • SITXMGT004 Monitor work operations (Core)
  • SITXMGT005 Establish and conduct business relationships (Core)
  • SITXWHS007 Establish and conduct business relationships (Core)
  • SITXFSA005 Use hygienic practices for food safety (Elective)
  • SITHKOP013 Plan cooking operations (Elective)
  • SITHCCC023 Use food preparation equipment (Elective)
  • SITHCCC026 Package prepared foodstuffs (Elective)
  • SITHCCC027 Prepare dishes using basic method of cookery (Elective)
  • SITHCCC028 Prepare appetisers and salads – (Elective)
  • SITHCCC029 Prepare stocks, sauces and soups (Elective)               
  • SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes (Elective)
  • SITHCCC031 Prepare vegetarian and vegan dishes (Elective)          
  • SITHCCC035 Prepare poultry dishes (Elective)
  • SITHCCC036 Prepare meat dishes (Elective)
  • SITHCCC037 Prepare seafood dishes (Elective)
  • SITHCCC038 Produce and serve food for buffets (Elective)
  • SITHCCC040 Prepare and serve cheese (Elective)
  • SITHCCC041 Produce cakes, pastries and breads (Elective) 
  • SITHCCC042 Prepare food to meet special dietary requirements (Elective)
  • SITXFSA006 Participate in safe food handling practices (Elective)                 

*SITXFSA005 Use hygienic practices for food safety is a pre-requisite unit for these units

At least an Australian AQF Level 4 qualification.

Characteristics of the target group are as follows:
Applicants will have a minimum education level of a AQF Level 4 in any field and be aged 18 years or over.
Have an IELTS overall score of 5.5 or equivalent in similar English Skills Test
(test results must be no more than 2 years old).
Participate in a course entry interview to demonstrate their suitability for the
English language competence can also be demonstrated through documented
evidence of any of the following:
Educated for 2 years in an English-speaking country; or
Successful completion of an English Placement Test
*Note that other English language tests such as PTE and TOEFL can be accepted.
Students are required to provide their results so that it can be confirmed they are
equivalent to IELTS 5.5.

− A face-to-face training mode is employed for this qualification and all training will
take place at DIT training facilities in Darwin. Units of competency are delivered
− A timetable will be supplied to each student prior to course commencement.
Students are also provided with an orientation to the course to outline the learning
and assessment processes, support services and other relevant information. This
forms part of the general orientation that DIT provides to students.
− All students will be provided with a range of learning support options and resources
to help them achieve competency.
− Students can also be supported outside of face-to-face mode through e-mail and
telephone contact with their trainer. Students are provided with their trainer’s contact
details at their orientation or later.
− Students are encouraged to contact their trainer at any time and trainers will liaise
with students regarding their progress and provide advice as required including any
relevant course content and concepts, learning opportunities, assessment
requirements, feedback on assessments and any issues the student is
− Students will be required to do homework which will need at least 2-5 hours of study
per week.
− DIT uses a range of techniques during face-to-face delivery including trainer
presentations and demonstrations, individual tasks, case studies, research, role
plays, practical demonstrations and group work. The context of the simulated
workplace environment will be incorporated into delivery methodologies and
students will complete tasks to appropriate workplace standards.
− Delivery methodologies employ policy document, procedure manual, terminology,
equipment, resources, materials, contexts, practices and activities associated with
the business (or related) role in the workplace.
− The simulated training environment is achieved by using documentation standards,
policy manual, equipment, tools, technology, workplace conditions, legislation,
quality standards and approaches to work that match those currently employed in
industry in a business context. For example, workplace plans (business/operational/
weekly), administration documentation, IT hardware (computers, laptops, printers,
projectors) and Microsoft office software applications, telephones, tables and chairs,
policy and procedure manuals.
− Students understanding of the workplace and its requirements will be developed
throughout the course.
− The environment is created to suit the specific unit requirements and the trainer
reinforces understanding through relating to their own experience and through the
use of learning materials e.g. textbooks, handouts or videos. Depending on the unit
content and context the classroom environment is adapted to recreate the simulated
work environment.
− Appropriate simulated contexts and activities are incorporated into delivery and
prepare students for assessment. These align to the contexts and activities
indicated in the units of competency. The simulated assessment contexts and
activities also align to the requirements of each unit of competency.
− During the practical sessions, sufficient time is allocated for students to perform the
required tasks, practice their skills and reinforce their knowledge.

Facilities and Equipment 

-Training rooms, including desks, chairs, whiteboard and overhead projector.

-Computers with Microsoft Office and access to the Internet. 

-Library from where you can borrow the relevant books.

DIT employs various assessment methods to determine the competency of a leaner.
These methods may vary among the units of competency. Specific weekly hours are
allocated to the conduct of assessment during classroom activities. These include
activities such as group activities, practical demonstration, role play and so on.
Assessment will occur through a variety of methods, including projects incorporating
role-plays, case studies and short answer questions. Assessment conditions will
ensure a simulated workplace environment.
Assessment tasks are in general as in the followings:
Reflect real life work tasks.
Required to be performed within industry standard timeframes as specified by
assessors in relation to each task.
Assessed using assessment criteria that relate to the quality of work expected
by the industry.
Performed to industry safety requirements as relevant.
Utilise authentic workplace documentation.
Require students to work with others as part of a team.
Require students to plan and prioritise competing work tasks.
Involve the use of standard, workplace equipment such as computers and
Ensure that students are required to consider workplace constraints such as
time and budgets.
Assessment Tasks will be handed over on specific dates as per Delivery and
Assessment Schedule. Students need to prepare the answers within allocated time
period and submit on the expected date following the Delivery and Assessment

Twenty Eight (28) units including eleven (11) core units and seventeen (17) elective units are required to pass for the award of the SIT50422 Diploma of Hospitality Management. Units have been selected in accordance with the packaging rules and are relevant to the work outcome, local industry requirements and qualification level. The latest release of the qualification and packaging rules can be
found at the following link:

DIT can grant you credit towards your course for units of competency that you have
already completed with another RTO or authorised issuing organisation. We can also
grant you Credit for subjects or units you have completed where equivalence can be
established between the unit in your course, and the subject or unit you have
There is no charge to apply for Credit. To apply, fill in the Credit Application Form and
submit it as part of your enrolment.
Granting course credit may affect course fees as well as the duration of Student visa.