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.

The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Course Duration/Fee

Course Duration

: 78 Weeks

Mode of Delivery

Blended (Face to Face + Online)
Campuses : Parramatta, Perth

Intake Dates

• 14 July 2025
• 18 August 2025
• 6 October 2025
• 10 November 2025
• 26 January 2026

Entry Requirements

The following are the Admission requirements of Lead college:

• Must be 18 years of age or older at the time of course commencement.
• Prospective students may be asked to undertake an LLN assessment or enrolment interview prior to acceptance.
• Must have completed Australian Year 11 or equivalent level of schooling or a Certificate III or higher qualification with an Australian institution.
• Must demonstrate English level of IELTS 6.0 overall with no band less than 5.5 or equivalent, such as:
  • IBT 60
  • PTE 50
  • CAE 169
  • OET C
  • Duolingo 95
  • General English Advanced*
  • MOI Certificate
  • Certificate III or higher qualification with an Australian institution.
• Must have the ability to carry out workshop training involving physical activity, including lifting.

*General English Advanced or equivalent

Assessment

Assessment techniques may include, but are not limited to observation of performance, questioning, workbooks, practical tasks, simulation, interviews, third party reports, etc.

Award Requirements

Students will need to successfully complete all units in this course to receive certificate of SIT50422 Diploma of Hospitality Management. Learners who partially complete the qualification will receive a Statement of Attainment for the units they are deemed competent.

Career Pathway

SIT50422 – Diploma of Hospitality Management are students looking for the following pathways:

• Seeking to pursue a career as Conference and Event Organiser.
• Intending to pursue higher vocational qualifications such as SIT60322 Advanced Diploma of Hospitality Management
• Seeking a pathway to higher education qualifications.
• TAS 18 electives

Essential Information

Recognition of prior learning rpl/ credit transfer

Lead College recognises qualifications issued by other RTOs. Lead College will accept and mutually recognise the qualifications and Statements of Attainment awarded by any other registered training organisation unless precluded by licensing requirements. We can also grant you Credit Transfer 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 completed.

Recognition of Prior Learning (RPL) is a process where skills and knowledge that you have gained through work and life experience and other unrecognised training can be formally recognised.

During the entry process and interview stage Lead College will discuss with you the process and options for RPL. Suitability is often determined on how much experience you have in a certain area, your work history and previous training. If RPL is determined as a possibility for you, you will be provided with a kit that will guide you in working through each unit to determine relevant skills and experience and identify whether you would be able to provide the required evidence.

Unique student identifier (USI) requirement

USI is needed for all students studying with Lead College. From 1 January 2015 for undertaking Nationally Recognised Training delivered by a Registered Training Organisation the students will need to have a Unique Student Identifier (USI). The USI is available online and at no cost to the student. This USI will stay with the student for life and be recorded with any nationally recognised VET course that is completed. Please see the official USI website https://www.usi.gov.au. The student after enrolment is required to create USI (Unique Student Identifier) or allow Lead College to create an USI on their behalf.

Student support welfare and guidance services

Relevant resources are available at Lead College to ensure that the students settle in well, smoothly transit life in new places and achieve the required level of competency in all accredited courses. Our staff assists in how to seek help with local welfare and guidance services.

Pathway From Qualification

After completing SIT50422 Diploma of Hospitality Management, you may progress to SIT60322 Advanced Diploma of Hospitality Management.

Units Of Competency

The SIT50422 Diploma Of Hospitality Management requires the completion of the following 28 Units (including 11 core and 17 electives).

Core Units – 11
SITXHRM008	Roster staff
SITXMGT004	Monitor work operations
SITXWHS007	Implement and monitor work health and safety practices
SITXFIN009	Manage finances within a budget
SITXCOM010	Manage conflict
SITXHRM009	Lead and manage people
SITXCCS015	Enhance customer service experiences
SITXFIN010	Prepare and monitor budgets
SITXMGT005	Establish and conduct business relationships
SITXGLC002	Identify and manage legal risks and comply with law
SITXCCS016	Develop and manage quality customer service practices

Elective Units – 17
SITXCCS019	Prepare quotations
SITHCCC026	Package prepared foodstuffs
SITHKOP015	Design and cost menus
SITXFSA006	Participate in safe food handling practices
SITXWHS006	Identify hazards, assess and control safety risks
SITXFSA005	Use hygienic practices for food safety
SITHCCC023	Use food preparation equipment
SITHCCC041	Produce cakes, pastries and breads
SITHCCC027	Prepare dishes using basic methods of cookery
SITHCCC028	Prepare appetisers and salads
SITHCCC029	Prepare stocks, sauces and soups
SITXHRM007	Coach others in job skills
SITHCCC030	Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031	Prepare vegetarian and vegan dishes
SITHCCC036	Prepare meat dishes
SITHKOP013	Plan Cooking Operations
SITXINV006	Receive, store and maintain stock

** Please note: Electives are subject to change to meet client and industry requirements.