The qualification is suitable for students who want to advance their knowledge and skills in hospitality operations. Students will learn to operate independently, have responsibility for others and make a range of operational business decisions.


  • Sous Chef
  • Chef de Partie


  • 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 who are unable to find a suitable work experience venue will be assisted by Federation Technology Institute in finding a suitable venue.


Total number of units = 28┃13 core units plus┃15 elective units
You must achieve a competent result in the 28 units to obtain the SIT50422 Diploma of Hospitality Management.

BSBTWK501 Lead diversity and inclusion Core
BSBOPS502 Manage business operational plans Core
SITXCCS007 Enhance customer service experiences Core
SITXCCS008 Develop and manage quality customer service practices Core
SITXCOM005 Manage conflict Core
SITXFIN003 Manage finances within a budget Core
SITXFIN004 Prepare and monitor budgets Core
SITXGLC001 Research and comply with regulatory requirements Core
SITXHRM002 Roster Staff Core
SITXHRM003 Lead and manage people Core
SITXMGT001 Monitor work operations Core
SITXMGT002 Establish and conduct business relationships Core
SITXWHS003 Implement and monitor work health and safety practices Core
SITXFSA001 Use hygienic practices for food safety Elective
SITHCCC001 Use food preparation equipment Elective
SITHCCC005 Prepare dishes using basic methods of cookery Elective
SITHCCC006 Prepare appetisers and salads Elective
SITHCCC007 Prepare stocks, sauces and soups Elective
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Elective
SITHCCC012 Prepare poultry dishes Elective
SITHCCC013 Prepare seafood dishes Elective
SITHCCC014 Prepare meat dishes Elective
SITHCCC018 Prepare food to meet special dietary requirements Elective
SITHCCC019 Produce cakes, pastries and breads Elective
SITHCCC020 Work effectively as a cook Elective
SITHKOP004 Develop menus for special dietary requirements Elective
SITHKOP005 Coordinate cooking operations Elective
SITHPAT006 Produce desserts Elective


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.


You may pursue SIT60316 Advanced Diploma of Hospitality Management or Bachelor Degree with another CRICOS Registered Provider.

Quick Facts

Course name: SIT50422 Diploma of Hospitality Management
CRICOS Course Code: 
Duration: 91 weeks

  • Study is 58 weeks
  • Work Placement is 12 weeks
  • Break is 21 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

Entry Requirements

    • 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

Career outcomes

    • Chef
    • Chef de Partie

Intake Dates

2023 2024
Jan 16 15
Apr 24 22
Aug 14 12
Nov 13 11

Need help?

Call +61 (03) 9688 8029

Or request a call back from one of our FTI team members.