CRICOS Course Code: 110556D

SIT50422 Diploma of Hospitality Management

Course Description

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, cafés, and coffee shops. This qualification allows for multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

Possible Career Outcomes

  • Banquet or Function Manager
  • Bar Manager
  • Cafe Manager
  • Chef de Cuisine
  • Chef Patissier
  • Club Manager
  • Executive Housekeeper
  • Front Office Manager
  • Kitchen Manager
  • Restaurant Manager

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Course at a Glance

  • Duration

    93 Weeks (i) The duration of these courses may be shorter depending on your previous study on same fields or if courses are packaged together. If the student has successfully completed the SIT40521 Certificate IV in Kitchen Management prior to commencing this course then duration then will be 26 weeks.
  • Start Date

    Various intake and start dates available. Contact us for more information.
  • Study Mode

    Blended (Predominately
    Face-to-Face and Online)
  • Study Location

    New South WalesQueenslandSouth Australia
  • Campus Location

    Fitzwilliam Street, Parramatta

Entry Requirements

Students must meet the following requirements and prerequisite to enter this course. Students must be of 18 years of age at the time of course commencement.

Students must have completed at least an Australian year 12 equivalent. Depending on the nationality of the student year 11 (Australian equivalent year 11) may be sufficient.

All cohorts that gain entry into this qualification must first complete SIT40516 Certificate IV in Commercial Cookery or SIT40521 Certificate IV in Kitchen Management.

Language Literacy and Numeracy (LLN) requirement Student must attain a minimum score of 70% Queensford College’s Language Literacy and Numeracy test prior to the commencement of the course –  Queensford College DMS-Document Management System

Note: LLN test Or English Placement Test is compulsory for the students who are not able to produce the evidence of completion of Mathematics in their year 11-12 (Australian equivalent year11-12) and English language proficiency certificate listed in section 4.2c.

Exemption: If a student has the evidence of completing Mathematics in the year 11-12 (Australian equivalent) and provides one of the evidence of English language proficiency certificate as mentioned in section 4.2c, they may meet the LLN requirement hence may not need to take this test.

English Language Requirements (For any Certificate IV qualification or higher) Student must provide evidence of attaining an overall IELTS score of 5.5 bands or equivalent scores on a similar test (such as TOEFL, PTE etc).


Student must have attained at least Upper Intermediate Level of English and must provide evidence of the same.


Student must have completed Certificate III in Spoken and Written English

Exemption: IF the document checklist tool (https://immi.homeaffairs.gov.au/visas/web-evidentiary-tool) does not require the student to produce Evidence of English ​language ability, they can satisfy this requirement by successfully completing LLN test or English Placement test specified in section 4.2b.

English Language Requirements Exempted If the student is enrolled in full-time school studies as a principal course including in a secondary exchange programme, a postgraduate research course, a standalone English Language Intensive Course for Overseas Students (ELICOS), and Foreign Affairs or Defence sponsored students.

Or if the student has completed at least five years’ study in one or more of the following countries: Australia, UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland.

Or if the student is a citizen and hold a passport from UK, USA, Canada, NZ or Republic of Ireland

Or if the student has in the two years before applying for the student visa, had completed, in Australia and in the English language, either the Senior Secondary Certificate of Education or a substantial component of a course leading to a qualification from the Australian Qualifications Framework at the Certificate IV or higher level, while he/she held a student visa.

Students must be deemed competent in the pre-requisite unit(s) of a unit prior to the determination of competency in the unit in this qualification.

The following unit delivered as part of this qualification have academic prerequisite requirements:

Unit in this qualification Prerequisite unit
SITHCCC001 Use food preparation equipment SITXFSA001 Use hygienic practices for food safety
SITXINV002 Maintain the quality of perishable items
SITHCCC017 Handle and serve cheese
SITHCCC003 Prepare and present sandwiches
SITHFAB005 Prepare and serve espresso coffee


Students will need to ensure they are able to connect to the internet and have the capability to use our online learning system that meets the minimum technical requirements, which are:

  • Access to a laptop/computer is preferred
  • An operating system supporting the following browsers (current version and up to three most recent versions): Chrome, Firefox, Safari (excluding Safari on Windows), and Microsoft Edge
    • For Windows: Windows 10, 4 Gb RAM installed (minimum)
    • FOR MAC: Mac OS X 10.13 or above
  • Access to Word processing software, such as Microsoft Word
  • Reliable internet connection

Course Overview

This qualification to be suitable for students who have interest in the hospitality industry.

Nationally recognised

  • Gain an understanding of the hospitality industry including where to source key industry knowledge and information, key social and cultural sensitivity and how to research and comply with regulatory requirements
  • Strategies to work effectively in a team environment and enhance the customer experience, how to coach and train staff, manage diversity in the workplace lead staff and work effectively as a chef
  • The use of kitchen equipment to produce food items such as appetisers, salads, stocks, sauces, soups, vegetable, fruit, egg and farinaceous dishes, poultry dishes, seafood dishes, meat dishes, food to meet special dietary requirements, cakes, pastries and breads
  • Business essentials such as how to manage finances, transactions, budgets and other financial requirements, manage the business operations, rosters and effective communication skills and how to manage conflict
  • Safety essentials such as the implementation and ongoing monitoring of work health and safety practices, how to Identify hazards, assess and control safety risks and participate in safe food handling practices development
Unit code Unit Name Core/ Elective
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 budgets 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 Implement and monitor work health and safety practices Core
SITXFSA005 Use hygienic practices for food safety Elective
SITHCCC043 Work effectively as a cook*# Elective
SITXFSA006 Participate in safe food handling practices Elective
SITXFSA008 Develop and implement a food safety program*^ Elective
HLTAID011 Provide first aid Elective
SITHKOP013 Plan cooking operations* Elective
SITHKOP015 Design and cost menus* Elective
SITHCCC023 Use food preparation equipment* Elective
SITHCCC026 Package prepared foodstuffs* Elective
SITHCCC027 Prepare dishes using basic methods of cookery* Elective
SITHCCC028 Prepare appetisers and salads* Elective
SITHCCC029 Prepare stocks, sauces and soups* Elective
SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes*# Elective
SITHCCC031 Prepare vegetarian and vegan dishes*# Elective
SITHCCC035 Prepare poultry dishes *# Elective
SITHCCC036 Prepare meat dishes *# Elective
BSBOPS502 Manage business operational plans Elective


Pre-requisite requirements/Units:

* denotes the units that require the unit SITXFSA005 Use hygienic practices for food safety,

^ denotes the units that require the unit SITXFSA006 Participate in safe food handling practices,

# denotes the units that require the unit SITHCCC027 Prepare dishes using basic methods of cookery


Students will be assessed through the following general methods of assessment that may apply for each unit. Each of the selected methods must be completed/deemed satisfactory, as each method is only a partial completion.

  • Written Activities Assessment/Knowledge Questions – a set of written tasks provided to the student required to be completed including, true/false, multiple choice, short answers or of the type where a ‘sequence of order’ list is required.
  • Assignment – this Assessment Tool will require written document(s) to be submitted and may take the form of short answer questions, completion of templates, or questions requiring research and more in-depth responses than the type of questions that would be included in Knowledge questions.
  • Practical Project – this type of Assessment Tool requires the student to complete a combination of tasks such as some type of practical task and some written work. Examples include (but are not limited to):
    • A roleplay – student to complete some written answers/sections of a document and the assessor recording their observation and /or comments about practical skill(s) being demonstrated while asking the student questions
    • A  portfolio of research
    • A vocational logbook – record of tasks undertaken in the workplace by the student.
    • A verbal report
    • A journal, diary or reflection by a student
    • A presentation (where there are preparatory notes, slides and the presentation itself)

Recognition of Prior Learning (RPL) is a form of assessment that acknowledges skills and knowledge gained through formal training conducted by industry or education, work experience, and life experience to gain Nationally Recognised Qualification. Credit for previous studies is not recognition of prior learning.

Credit is producing evidence of units of competency/qualifications previously undertaken and successfully completed. Applications for Credit Transfer, must include units of competencies completed, duration of the course and evidence of completion (certificate and transcript or statements of attainment).

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Queensford College use industry current practices and methodologies to ensure the training program is relevant to industry while also meeting Training Package requirements. Our students have access to a team of reliable staff and trainers that are available throughout the course duration. For the duration of the course students will be supported with the following:

  • Student Services: for all administrative enquiries and on issues associated with general academic skills
  • Trainers: to answer any questions students may have about the course content, assessments and study progress
  • Help Desk: for any assistance on course materials and assessment submission through our online learning platform.


Fees and Funding Options

Queensford College has a number of options to allow you to select a payment method best suitable to your financial situation.

  • Upfront 100% Payment*

    Payment through your own pocket either by EFT or credit card (MasterCard or Visa).

    *Students are not required to paymore than 50% of the total tuition fees upfront before the commencement of the course that is more than 25 weeks. Upfront 100% payment is required for courses of 25 weeks or less.

  • Payment Plan

    Payment through convenient instalments weekly, fortnightly, monthly or per semester.

    Terms and conditions will apply, please contact our team for information.

    Contact Us
  • Direct Debit

    Payment through a Direct Debit: withdrawal of funds can be arranged and scheduled from your nominated bank account.

    Terms and conditions will apply, please contact our team for information.

    Contact Us

How to Apply

At Queensford College, we strive to make possible an easy, smooth, and efficient application process.

There are two ways to apply to study at Queensford College. You can either apply directly by filling out our application form and submitting to our International Department or through one of our approved international education agent. Our approved agents can guide you through the enrolment process and assist you with your visa application.

  • Student to Apply for Chosen Course

    Select from our range of courses in the International Prospectus or on our website and return a completed application form along with the required documents to us. Download the Download the International Student Application Form

  • College Assesses and Verifies Applications

    Once we receive your application we will assess your application against the requirements of the course and issue a conditional offer letter, which is followed by an interview with candidate and financial documents verification.

  • Student to Review, Process and Accept

    Review your letter of offer to ensure course fees, duration, payment plan etc. are stated correctly. Required payment of tuition fee. Return signed acceptance of offer.

  • College Issues eCOE

    Electronic confirmation of enrolment (eCOE) will be issued.

  • Student to Apply for Australian Student Visa

    Apply for an Australian student visa at your nearest Australian Mission overseas.

  • Student to Plan their Departure & Arrival to Australia

    Once you have been accepted to study at an institution and have received confirmation of your student visa, the next step is to start planning for your arrival.

  • Student to Attend Orientation

    You must attend Orientation to get important information and advice to support your successful transition to study in Australia.

View International Admissions

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