This qualification suitable for students who are seeking a role as manager with with supervisory and team leading responsibilities in the hospitality industry. It covers a wide range of subjects such as customer service, team management, food and beverage operations, and event planning to prepare students for various roles within the hospitality sector.


  • Minimum 18 years of age
  • Must have completed equivalent to Australian year 12
  • IELTS band 5.5 (with no individual band below 5.0) or equivalent


  • Campus: Level 8, 131 Queen Street Melbourne VIC 3000
  • Practical Kitchen: 11-17 Jeffcott Street, West Melbourne VIC 3003 (Kitchen 1)


Assessments may be conducted through a combination of written questions and answers, case studies, role-plays and demonstrations. Work Placement Requirement: All students are required to work in the hospitality industry for 48 service periods to meet the requirements of the course. Students will be responsible in finding their own vocational work placements it must be pre-approved by the College. Students who are unable will be supported (not guarantee)  in finding a suitable venue.


28 units must be completed:

  • 11 core units
  • 17 elective units, consisting of:
      • 1 unit from Group A
      • 1 unit 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.

You must achieve a competent result in the 28 units to obtain the SIT50422 Diploma of Hospitality Management qualification.

Unit of CompetencyElective/CoreGroup
SITXMGT004 Monitor work operationsCore
SITXWHS007 Implement and monitor work health and safety practicesCore
SITXHRM008 Roster staffCore
SITXCCS015 Enhance customer service experiencesCore
SITXCCS016 Develop and manage quality customer service practicesCore
SITXFIN010 Prepare and monitor budgetsCore
SITXGLC002 Identify and manage legal risks and comply with lawCore
SITXMGT005 Establish and conduct business relationshipsCore
SITXCOM010 Manage conflictCore
SITXFIN009 Manage finances within a budgetCore
SITXHRM009 Lead and manage peopleCore
SITXFSA005 Use hygienic practices for food safetyElective(A)
SITHCCC043 Work effectively as a cookElective(B)
SITXFSA006 Participate in safe food handling practicesElective(C)
SITHCCC023 Use food preparation equipmentElective(C)
SITHCCC027 Prepare dishes using basic methods of cookeryElective(C)
SITHCCC028 Prepare appetisers and saladsElective(C)
SITHCCC029 Prepare stocks, sauces and soupsElective(C)
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishesElective(C)
SITHCCC035 Prepare poultry dishesElective(C)
SITHCCC037 Prepare seafood dishesElective(C)
SITHCCC036 Prepare meat dishesElective(C)
SITHCCC042 Prepare food to meet special dietary requirementsElective(C)
SITXINV006 Receive, store and maintain stockElective(C)
SITHCCC031 Prepare vegetarian and vegan dishesElective(C)
SITXINV007 Purchase goodsElective(C)
SITXINV008 Control stockElective(C)
SITHKOP010 Plan and cost recipesElective(I)


Federation Technology Institute offers everyone the opportunity to apply for Recognition of Prior Learning (RPL at enrolment. You may be granted creditor partial credit in recognition of skills and knowledge gained through work experience, life experience and/or prior training.


Federation Technology Institute recognises qualifications and Statements of Attainment issued under the Australian Qualifications Framework by Registered Training Organisations.


Preferred pathways for prospective students considering this qualification include:

  • SIT40521 Certificate IV in Kitchen Management
  • Individuals who want to formalise their work experience with a hospitality qualification

On completion of this course, You may pursue further qualifications with another CRICOS Registered Provider as below:

  • SIT60322 Advanced Diploma of Hospitality Management
  • Bachelor of Business Degree (Hotel Management) (Tourism)

Quick Facts

Course name: SIT50422 Diploma of Hospitality Management
CRICOS Course Code: 113185B
Duration: 78 weeks

  • Study is 53 weeks
  • Work Placement is 7 weeks
  • Break is 18 weeks

Study mode: All theory units are delivered face-to-face on campus. Practical components of the course are delivered face-to-face in our practical kitchen. Work placement component must be undertaken in a real industry workplace with a commercial kitchen. 20 hours per week.

Fees: View course fees
Download: Course Flyer

Intake Dates

2023 2024 2025
Jan 15 13
Apr 15 14
July 15 14
Aug 14
Oct 14 13
Nov 06

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