SIT50416 – Diploma of Hospitality Management


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 specialisation in accommodation services, cookery, food and beverage and gaming.

Possible job titles include:
◾banquet or function manager
◾bar manager
◾café manager
◾chef de cuisine
◾chef patissier
◾club manager
◾executive housekeeper
◾front office manager
◾gaming manager
◾kitchen manager
◾motel manager
◾restaurant manager
◾sous chef
◾unit manager catering operations.

Course Name: SIT50416 - Diploma of Hospitality Management
Course Code: SIT50416
Course Duration: The time it takes to complete the RPL process varies for each applicant.
Training Plans: Commercial Cookery/Food and Beverage (RPL)

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.


The assessment is conducted using a combination of RPL tools. These tools include a self-assessment form, third party observation report, (completed by an industry expert), a practical observation report, and an interview with your assessor. Assessment for this course is undertaken by Workskills International.

Entry Requirements:

To complete the RPL process in this course you must already hold the following units:
SITXFSA001 - Use hygenic practices for food safety
SITXFSA002 - Participate in safe food handling practices

Qualification Requirements:

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

Mode of Delivery:

Recognition of Prior Learning.See for further information.

Units of Competence:
CodeUnit NameType
BSBDIV501 Manage diversity in the workplace Core
BSBMGT517 Manage operational plan 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
BSBCMM401 Make a presentation Elective
SITHCCC003 Prepare and present sandwiches Elective
SITHCCC004 Package prepared foodstuffs Elective
SITHCCC005 Prepare dishes using basic methods of cookery Elective
SITHCCC006 Prepare appetisers and salads Elective
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes Elective
SITHFAB004 Prepare and serve non-alcoholic beverages Elective
SITHFAB005 Prepare and serve espresso coffee Elective
SITHFAB007 Serve food and beverage Elective
SITHFAB014 Provide table service of food and beverage Elective
SITHFAB016 Provide advice on food Elective
SITHIND004 Work effectively in hospitality service Elective
SITHKOP005 Coordinate cooking operations Elective
SITXFSA001 Use hygienic practices for food safety Elective
TAEDEL404 Mentor in the workplace Elective

** Electives can be changed to suit your needs. Please contact us directly for more information.

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