SIT50422 Diploma of Hospitality Management
"I learned many new things, making it both exciting and challenging."
- Changhui Seo
"The study experience has been great and really enjoyable."
- Thomas
"Cooking makes me happy because it’s easy and enjoyable."
- Ernesto Tayao
"My practical cooking sessions at ABM have always been enjoyable."
- Woocheol Hong
"I enjoyed my studies, learned a lot, and gained valuable experience."
- Seorok Ha
"I have learnt so much here and now feel confident in making Indonesian dishes."
- Vedisa ANDRIANI
"I learnt a lot in this unique kitchen."
- Kimberly Viernes
"My studies have been amazing."
- Akkaranun Thitithanachardcharoen
Course Information
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 specialisation 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.
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 specialisation 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.
Overview
Duration
76 weeks / 102 weeksDelivery mode
Face to FaceDelivery site:
• ABM Campus: 242 Castlereagh Street Sydney NSW 2000 Australia
• ABM Kitchen: Shop 22, The Quay Haymarket, 61-79 Quay Street, Haymarket, 2000
* More information is available via the My Skills Website.
Course Detail
Packaged with Kitchen Management Course
SIT40521
Certificate IV in Kitchen Management
78 weeks
SIT50422
Diploma of Hospitality Management
26 weeks
SIT60322
Advanced Diploma of Hospitality Management
26 weeks
Course Duration
- Completed SIT40521 Certificate IV in Kitchen Management → 20 credit transfers
- SIT50422 Diploma of Hospitality Management duration: 26 weeks
- Teaching period: 2 terms × 10 weeks = 20 weeks
- Holiday breaks: 6 weeks (as per timetable)
Food & Beverage Stream
SIT50422
Diploma of Hospitality Management
78 weeks
SIT60322
Advanced Diploma of Hospitality Management
26 weeks
Course Duration
- Qualification duration: 78 weeks
- Teaching: 6 terms × 10 weeks = 60 weeks
- Holiday breaks: 18 weeks
Packaged with Kitchen Management Course
| No. of unit | Code | Title | Core or Elective |
|---|---|---|---|
| 1 | SITXCCS015 | Enhance customer service experiences | Core |
| 2 | SITXCCS016 | Develop and manage quality customer service practices | Core |
| 3 | SITXCOM010 | Manage conflict | Core |
| 4 | SITXFIN009 | Manage finances within a budget | Core |
| 5 | SITXFIN010 | Prepare and monitor budgets | Core |
| 6 | SITXGLC002 | Identify and manage legal risks and comply with law | Core |
| 7 | SITXHRM008 | Roster staff | Core |
| 8 | SITXHRM009 | Lead and manage people | Core |
| 9 | SITXMGT004 | Monitor work operations | Core |
| 10 | SITXMGT005 | Establish and conduct business relationships | Core |
| 11 | SITXWHS007 | Implement and monitor work health and safety practices | Core |
| 12 | SITXFSA005 | Use hygienic practices for food safety | Elective |
| 13 | SITHIND008 | Work effectively in the Hospitality service | Elective |
| 14 | SITXHRM010 | Recruit, select and induct staff | Elective |
| 15 | SITHFAB030 | Prepare and serve cocktails | Elective |
| 16 | SITXINV008 | Control stock | Elective |
| 17 | SITHKOP014 | Plan catering for events or functions | Elective |
| 18 | BSBCMM411 | Make presentations | Elective |
| 19 | BSBSUS511 | Develop workplace policies and procedures for sustainability | Elective |
| 20 | BSBTWK501 | Lead diversity and inclusion | Elective |
| 21 | SITHFAB021 | Provide responsible service of alcohol | Elective |
| 22 | SITHFAB023 | Operate a bar | Elective |
| 23 | SITXFSA006 | Participate in safe food handling practices | Elective |
| 24 | SITXFSA008 | Develop and implement a food safety program | Elective |
| 25 | SITHFAB025 | Prepare and serve espresso coffee | Elective |
| 26 | SITHIND006 | Source and use information on the hospitality industry | Elective |
| 27 | SITXCCS010 | Provide visitor information | Elective |
| 28 | SITXCCS012 | Provide lost and found services | Elective |
Standalone Food & Beverage Stream
| No. of unit | Code | Title | Core or Elective |
|---|---|---|---|
| 1 | SITXFIN010 | Prepare and monitor budgets | Core |
| 2 | SITXWHS006 | Identify hazards, assess and control safety risks | |
| 3 | SITXINV008 | Control stock | Group C |
| 4 | SITXMGT005 | Establish and conduct business relationships | Core |
| 5 | SITXGLC002 | Identify and manage legal risks and comply with law | Core |
| 6 | SITXCCS015 | Enhance customer service experiences | Core |
| 7 | SITXCCS010 | Provide visitor information | Group C |
| 8 | SITXCCS016 | Develop and manage quality customer service practices | Core |
