SIT50422 - Diploma of Hospitality Management

Training Plan
Recognition of Prior Learning Apply

This qualification reflects the role of highly skilled senior operators who use a broad range of customer service, event planning and/or commercial cookery skills.

Payment Plan
Payment Amount Paid By Upfront
Enrolment $1200.00 Participant Yes
Assessment $2500.00 Participant No
*International student levy $600.00 Participant No
*Any additional gap training required / per unit $165.00 Participant No
Note: All payments are represented in Australian dollars
Career Pathways

Possible job titles include:
* banquet or function manager
* bar manager
* cafe 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


The time frame for completion of the RPL process is dependent upon the number of units RPL is applied for, however, maximum time for completion is expected to be 5 months.

Qualification Requirements

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

Assessment Requirements

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.

Delivery Mode

Assessment only: Recognition of Prior Learning (See for further information).


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


If you use a gmail or hotmail account, please check your spam folder for enrolment confirmation and other correspondence from us.

Downloads Student Handbook
Schedule of Fees & Charges
Privacy Policy
Language, Literacy & Numeracy (for International students only)
Units of Competence
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
SITEEVT023 Plan in-house events Elective
SITEEVT028 Manage on-site event operations Elective
SITHACS016 Provide accommodation reception services Elective
SITHIND006 Source and use information on the hospitality industry Elective
SITHIND008 Work effectively in hospitality service Elective
SITTPPD012 Package tourism products Elective
SITTTVL001 Access and interpret product information Elective
SITTTVL004 Sell tourism products or services Elective
SITXCCS010 Provide visitor information Elective
SITXCCS012 Provide lost and found services Elective
SITXCCS013 Provide club reception services Elective
SITXCCS017 Use a computerised booking system Elective
SITXCCS019 Prepare quotations Elective
SITXCRI003 Respond to a customer in crisis Elective
SITXFSA005 Use hygienic practices for food safety Elective
SITXHRM010 Recruit, select and induct staff Elective
SITXHRM012 Monitor staff performance Elective

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