Put your training and experience to use with ITEC’s RPL services and earn a nationally recognised qualification with a SIT50422 – Diploma of Hospitality Management via our RTO partners.
Diploma of Hospitality Management
SIT50422
Within four weeks of receiving sufficient and complying evidence of competency in all applied for units of competency.
The Diploma of Hospitality Management is available for highly skilled professionals in the hospitality industry. This diploma brings together your previous knowledge of industry operations, and provides you with practical skills and theoretical knowledge about hospitality operations. This qualification is aimed at honing your managerial skills and decision-making abilities. Suitable for those who want to upskill and improve their career prospects, this qualification offers you the opportunity to prove your skills in specialised areas, such as staff management, business operations and marketing, food and beverage safety and service. Once you are qualified, you can work as hotel or kitchen manager, chef or sous chef, banquet, function or event manager, and in catering businesses.
To qualify for this certificate, you must provide evidence demonstrating that your skills and knowledge align with the courser’s learning outcomes. This evidence can take various forms. Demonstrating your current proficiency at a comparable level can be done through a CV (your student support representative can assist with this), an employment letter, or an employment contract.
Additionally, documents from prior work or educational experiences, such as references from licensed tradespeople you’ve collaborated with, apprenticeship records, academic transcripts, or assessments from relevant past qualifications, all contribute to the Recognition of Prior Learning (RPL) process. You can also submit proof of overseas qualifications or visual evidence of your work, especially for practical roles.
Required documents
ID
Resume
Payslips/work contract/ABN if self-employed
Photos/videos (for practical roles)
Risk Assessment and Management Documents
Incident Report Forms
Plans and Specifications
Job Cards
Quotes/Invoices
Anywhere in Australia, you can obtain a certification with a nationally acknowledged credential.
Get certified within four weeks of receiving the evidence
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Your dedicated consultant will guide you through the process of putting together a portfolio of evidence. This can contain overseas qualifications, transcripts, certificates, photos and videos, samples or work examples, letters of reference, your current resume, etc.
Once one of our partner registered training organisations (RTOs) has assessed your portfolio, the assessor assigned to your case may be in touch if any additional evidence is required. If you have any weak areas, the RTO may assign a trainer to upskill you at no cost to you.
ITEC Australia is partnered with Registered Training Organisations whose qualifications are nationally recognised in Australia, and are the same as the qualification you would receive from full time study. Qualifications can also be useful for licensing or immigration purposes.
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 acquiring targeted skills 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.
There are no entry requirements for this qualification.
28 units must be completed:
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
Note: Units marked with * have one or more prerequisites. Refer to individual units for details.
Core units | ||
SITXCCS015 | Enhance customer service experiences | |
SITXCCS016 | Develop and manage quality customer service practices | |
SITXCOM010 | Manage conflict | |
SITXFIN009 | Manage finances within a budget | |
SITXFIN010 | Prepare and monitor budgets | |
SITXGLC002 | Identify and manage legal risks and comply with law | |
SITXHRM008 | Roster staff | |
SITXHRM009 | Lead and manage people | |
SITXMGT004 | Monitor work operations | |
SITXMGT005 | Establish and conduct business relationships | |
SITXWHS007 | Implement and monitor work health and safety practices | |
Elective units | ||
Group A – Hygiene | ||
SITHIND005 | Use hygienic practices for hospitality service | |
SITXFSA005 | Use hygienic practices for food safety | |
Group B – Operations | ||
SITHCCC043* | Work effectively as a cook | |
SITHIND008 | Work effectively in hospitality service | |
SITHKOP013* | Plan cooking operations | |
Group C – Hospitality | ||
Accommodation Services– Front Office, Housekeeping and Portering | ||
CPPCLO3100 | Maintain cleaning storage areas | |
CPPCLO3101 | Clean carpeted floors | |
CPPCLO3102 | Clean hard floors | |
CPPCLO3103 | Clean and maintain amenities | |
CPPCLO3105 | Clean glass surfaces | |
CPPCLO3108 | Clean window coverings | |
CPPCLO3111 | Clean rooms, furniture and fittings | |
CPPCLO3112 | Clean walls, ceilings and fittings | |
SITHACS009 | Clean premises and equipment | |
SITHACS010 | Provide housekeeping services to guests | |
SITHACS011 | Prepare rooms for guests | |
SITHACS012 | Launder linen and guest clothes | |
SITHACS013 | Provide porter services | |
SITHACS014 | Provide valet services | |
SITHACS015 | Conduct night audit | |
SITHACS016 | Provide accommodation reception services | |
SITTTVL001 | Access and interpret product information | |
SITTTVL004 | Sell tourism products or services | |
SITXCCS017 | Use a computerised booking system | |
SITXCCS019 | Prepare quotations | |
Asian Cookery | ||
SITHASC020* | Prepare dishes using basic methods of Asian cookery | |
SITHASC021* | Prepare Asian appetisers and snacks | |
SITHASC022* | Prepare Asian stocks and soups | |
SITHASC023* | Prepare Asian sauces, dips and accompaniments | |
SITHASC024* | Prepare Asian salads | |
SITHASC025* | Prepare Asian rice and noodles | |
SITHASC026* | Prepare curry pastes and powders | |
SITHASC027* | Prepare Asian cooked dishes | |
SITHASC028* | Prepare Asian desserts | |
SITHASC029* | Prepare Japanese cooked dishes | |
SITHASC030* | Prepare sashimi | |
SITHASC031* | Prepare sushi | |
SITHASC032* | Produce Japanese desserts | |
SITHASC033* | Prepare dim sum | |
SITHASC034* | Prepare Chinese roast meat and poultry dishes | |
SITHASC035* | Prepare tandoori dishes | |
SITHASC036* | Prepare Indian breads | |
SITHASC037* | Prepare Indian sweetmeats | |
SITHASC038* | Prepare Indian pickles and chutneys | |
Client and Customer Service, Crisis Management | ||
SITXCCS010 | Provide visitor information | |
SITXCCS012 | Provide lost and found services | |
SITXCCS013 | Provide club reception services | |
SITXCRI003 | Respond to a customer in crisis | |
Commercial Cookery and Catering | ||
SITHCCC023* | Use food preparation equipment | |
SITHCCC025* | Prepare and present sandwiches | |
SITHCCC026* | Package prepared foodstuffs | |
SITHCCC027* | Prepare dishes using basic methods of cookery | |
SITHCCC028* | Prepare appetisers and salads | |
SITHCCC029* | Prepare stocks, sauces and soups | |
SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | |
SITHCCC031* | Prepare vegetarian and vegan dishes | |
SITHCCC032* | Produce cook-chill and cook-freeze foods | |
SITHCCC033* | Re-thermalise chilled and frozen foods | |
SITHCCC035* | Prepare poultry dishes | |
SITHCCC036* | Prepare meat dishes | |
SITHCCC037* | Prepare seafood dishes | |
SITHCCC038* | Produce and serve food for buffets | |
SITHCCC039* | Produce pates and terrines | |
SITHCCC040* | Prepare and serve cheese | |
SITHCCC041* | Produce cakes, pastries and breads | |
SITHCCC042* | Prepare food to meet special dietary requirements | |
SITHCCC044* | Prepare specialised food items | |
E-Business | ||
SIRXSTR001 | Develop an ecommerce strategy | |
SIRXOSM002 | Maintain ethical and professional standards when using social media and online platforms | |
SIRXOSM004 | Analyse performance of social media and online business tools | |
SIRXOSM006* | Develop and manage social media and online strategies | |
SIRXOSM007 | Manage risk to organisational reputation in an online setting | |
Events | ||
SITEEVT020 | Source and use information on the events industry | |
SITEEVT023 | Plan in-house events | |
SITEEVT026 | Manage event production components | |
SITEEVT028 | Manage on-site event operations | |
Food and Beverage | ||
SITHFAB021 | Provide responsible service of alcohol | |
SITHFAB023* | Operate a bar | |
SITHFAB024* | Prepare and serve non-alcoholic beverages | |
SITHFAB025* | Prepare and serve espresso coffee | |
SITHFAB026* | Provide room service | |
SITHFAB027* | Serve food and beverage | |
SITHFAB028 | Operate and monitor cellar systems | |
SITHFAB029* | Conduct a product tasting for alcoholic beverages | |
SITHFAB030* | Prepare and serve cocktails | |
SITHFAB031* | Provide advice on beers, spirits and liqueurs | |
SITHFAB032* | Provide advice on Australian wines | |
SITHFAB033* | Provide advice on imported wines | |
SITHFAB034* | Provide table service of food and beverage | |
SITHFAB035* | Provide silver service | |
SITHFAB036 | Provide advice on food | |
SITHFAB037* | Provide advice on food and beverage matching | |
SITHFAB038 | Plan and monitor espresso coffee service | |
SITHFAB039* | Manage the sale or service of wine | |
Food Safety | ||
SITXFSA006 | Participate in safe food handling practices | |
SITXFSA007* | Transport and store food | |
SITXFSA008* | Develop and implement a food safety program | |
Gaming | ||
SITHGAM022 | Provide responsible gambling services | |
SITHGAM023* | Attend gaming machines | |
SITHGAM024* | Operate a TAB outlet | |
SITHGAM025* | Conduct Keno games | |
SITHGAM026* | Analyse and report on gaming machine data | |
SITHGAM027* | Deal Baccarat games | |
SITHGAM028* | Conduct Big Wheel games | |
SITHGAM029* | Deal Blackjack games | |
SITHGAM030* | Deal Poker games | |
SITHGAM031* | Deal Pontoon games | |
SITHGAM032* | Conduct Rapid Roulette games | |
SITHGAM033* | Conduct Roulette games | |
SITHGAM034* | Attend casino gaming machines | |
SITHGAM035* | Deal Caribbean Stud games | |
SITHGAM036* | Deal Casino War games | |
SITHGAM037* | Deal Mississippi Stud games | |
SITHGAM038* | Conduct Rapid Baccarat games | |
SITHGAM039* | Conduct Rapid Big Wheel games | |
SITHGAM040* | Deal Three Card Poker games | |
Inventory | ||
SITXINV006* | Receive, store and maintain stock | |
SITXINV007 | Purchase goods | |
SITXINV008 | Control stock | |
Kitchen Operations | ||
SITHKOP011* | Plan and implement service of buffets | |
SITHKOP012* | Develop recipes for special dietary requirements | |
SITHKOP014 | Plan catering for events or functions | |
SITHKOP015* | Design and cost menus | |
SITHKOP016 | Select catering systems | |
Patisserie | ||
SITHPAT011* | Produce cakes | |
SITHPAT012* | Produce specialised cakes | |
SITHPAT013* | Produce pastries | |
SITHPAT014* | Produce yeast-based bakery products | |
SITHPAT015* | Produce petits fours | |
SITHPAT016* | Produce desserts | |
SITHPAT017* | Prepare and model marzipan | |
SITHPAT018* | Produce chocolate confectionery | |
SITHPAT019* | Model sugar-based decorations | |
SITHPAT020* | Design and produce sweet showpieces | |
Working in Industry | ||
SITHIND006 | Source and use information on the hospitality industry | |
Group D – General electives | ||
Administration | ||
BSBINS401 | Analyse and present research information | |
BSBTWK503 | Manage meetings | |
Communication and Teamwork | ||
BSBCMM411 | Make presentations | |
BSBTWK501 | Lead diversity and inclusion | |
SITXCOM009 | Address protocol requirements | |
Computer Operations and ICT Management | ||
BSBTEC301 | Design and produce business documents | |
BSBTEC303 | Create electronic presentations | |
BSBTEC402 | Design and produce complex spreadsheets | |
Environmental Sustainability | ||
BSBSUS511 | Develop workplace policies and procedures for sustainability | |
Finance | ||
BSBFIN401 | Report on financial activity | |
BSBHRM416 | Process payroll | |
BSBHRM526 | Manage payroll | |
SITXFIN007 | Process financial transactions | |
SITXFIN008 | Interpret financial information | |
First Aid | ||
HLTAID011 | Provide First Aid | |
Franchising | ||
BSBESB406 | Establish operational strategies and procedures for new business ventures | |
Human Resource Management | ||
SITXHRM010 | Recruit, select and induct staff | |
SITXHRM011 | Manage volunteers | |
SITXHRM012 | Monitor staff performance | |
Languages other than English | ||
SITXLAN008 | Conduct oral communication in a language other than English | |
SITXLAN009 | Read and write information in a language other than English | |
Management and Leadership | ||
BSBOPS502 | Manage business operational plans | |
BSBOPS504 | Manage business risk | |
Marketing and Public Relations | ||
BSBMKG431 | Assess marketing opportunities | |
SITXMPR009 | Coordinate production of brochures and marketing materials | |
SITXMPR010 | Create a promotional display or stand | |
SITXMPR011 | Plan and implement sales activities | |
SITXMPR012 | Coordinate marketing activities | |
SITXMPR013 | Participate in cooperative online marketing initiatives | |
SITXMPR014 | Develop and implement marketing strategies | |
SITXMPR015 | Obtain and manage sponsorship | |
Planning and Product Development | ||
SITTPPD012 | Package tourism products | |
SITTPPD014 | Coordinate and operate sustainable tourism activities | |
SITTPPD015 | Develop in-house recreational activities | |
SITTPPD016 | Research and analyse tourism data | |
Security | ||
CPPSEC2109 | Monitor and control access and exit of persons and vehicles from premises | |
CPPSEC2110 | Monitor and control individual and crowd behaviour to maintain security | |
CPPSEC3122 | Plan provision of close protection services | |
Work Health and Safety | ||
SITXWHS006 | Identify hazards, assess and control safety risks |
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