OVERVIEW
What You’ll Learn
The SIT50422 Diploma of Hospitality Management reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial capabilities and sound industry knowledge to coordinate hospitality operations.
Whether you're looking to move into a supervisory or management position, run front-of-house operations, or take a step toward owning your own venue, this diploma gives you the credentials and confidence to lead in one of Australia's most vibrant industries.
Work is undertaken in varied hospitality settings — restaurants, hotels, motels, clubs, pubs, cafés and coffee shops — and this qualification equips you for all of them.
Skills Across This Program
Managing and coordinating hospitality service teams
Planning, preparing and overseeing food and beverage operations
Implementing food safety programs and WHS procedures
Managing rosters, budgets and operational costs
Leading and developing hospitality staff
Managing events, functions and venue operations
Understanding financial performance and reporting for hospitality businesses
Who Is This Course For?
This diploma is suited to students who have completed a Certificate III or Certificate IV in a hospitality discipline, or those with existing industry experience looking to formalise their skills and move into a leadership or management role. It is also appropriate for career changers seeking entry into hospitality management.
Vocational Placement Requirement
Students are required to complete a minimum of 200 hours of work placement in an operational commercial kitchen or hospitality venue as part of this qualification. Placement is arranged with the support of Academia of Trade and is a mandatory component of your assessment.
DELIVERY & STRUCTURE
How You’ll Train
Real hospitality environments, management-level curriculum and industry-experienced trainers
Hospitality Management Trainers
Learn from experienced hospitality managers and operators who understand what it takes to run a commercial kitchen, manage a team, and keep a venue performing at its best.
200 Hours Vocational Placement
Your compulsory work placement puts you in a real hospitality business — supervised, assessed and supported throughout. This hands-on time is where classroom learning becomes professional capability.
Blended Delivery Over 104 Weeks
Face-to-face sessions are combined with structured online learning components. Delivered over 88 weeks of training and assessment, plus 16 weeks of scheduled holidays — providing depth of learning with practical flexibility.
Commercial Kitchen & Venue Operations
Practical units are delivered in commercial kitchen and front-of-house environments, giving you real operational experience in the conditions you'll face in your career.
How You’ll Be Assessed
Assessment is competency-based and reflects real workplace expectations.
Methods include:
• Direct observation of practical tasks
• Structured project work
• Written knowledge assessments
• Simulated workplace scenarios
ELIGIBILITY
Entry Requirements & Pathways
Understand the requirements to enrol and where this qualification can take you.
Entry Requirements
Minimum age: 18 years at time of enrollment
Year 11/12 completion or equivalent; OR successful completion of a Certificate III or Certificate IV in a hospitality-related field
English proficiency: IELTS overall score of 6.0 (or equivalent) — no band below 5.5
Completion of a Language, Literacy and Numeracy (LLN) assessment prior to enrolment
Pre-training review / admissions interview confirming suitability for the course
Students with prior study may be eligible for credit transfer — contact our admissions team to discuss
Prerequisite Units
SITXFSA005 — Use hygienic practices for food safety
SITHFAB021 — Provide responsible service of alcohol
SITHFAB023 — Operate a bar
Pathways
SIT60322 Advanced Diploma of Hospitality Management
Bachelor of Business (Hotel Management / Tourism) — via partner institutions
Employment as a Café Manager, Restaurant Manager, Kitchen Manager, Sous Chef, Function Manager or Venue Supervisor
Temporary Graduate Visa (subclass 485) may be available to eligible international graduates — refer to the Department of Home Affairs for current requirements
Course Brochure
SIT50422 Course Guide
Complete course details, units, fees, entry requirements and career outcomes.
Core Units
SITXFSA005 — Use hygienic practices for food safety
SITHFAB021 — Provide responsible service of alcohol
BSBFIN601 — Manage organisational finances
SITXHRM009 — Lead and manage people
SITXMGT004 — Monitor work operations
SITXGLC002 — Identify and manage legal risks and comply with the law
SITXWHS007 — Implement and monitor work health and safety practices
SITHIND006 — Source and use information on the hospitality industry
SITXCOM010 — Manage conflict
SITXCCS015 — Enhance customer service experiences
SITXFIN009 — Manage finances within a budget
Elective Units
Electives are selected in consultation with industry to reflect the needs of current hospitality employers and cover areas including food production, bar operations, events management, menu development and front office operations. Full unit list available in the Course Guide.
Fees & Funding
Course Fees & Payment Information
Clear tuition information to help you plan your enrolment with confidence.
Tuition Fees
Tuition fees are confirmed at enrolment. Contact our admissions team for current fee schedules and to discuss your individual circumstances.
Fees are subject to change. A non-refundable application fee applies.
Payment Options
We offer flexible payment options including upfront payment, installment plans, and payment via our secure online Payment Portal. Speak to our admissions team to discuss the right option for you.
Government Funding
The SIT50422 Diploma of Hospitality Management may be eligible for VET Student Loans for eligible domestic students. Contact our team to confirm eligibility and understand your repayment obligations before enrolling.
Eligibility criteria apply. Please contact the admissions team to confirm availability.
Additional Costs Note
Students should budget for uniforms (chef whites, non-slip shoes, knife kit), textbooks and materials. A full list of required equipment and materials is provided at enrollment. For international students, estimated annual living costs in Sydney are approximately $21,041 per year (as per Australian Government guidelines).
Where this takes you
Career Outcomes
A Diploma of Hospitality Management positions you for leadership roles across Australia's hospitality sector.
Restaurant Manager
Café Manager
Kitchen Manager
Chef de Cuisine / Sous Chef
Function and Events Manager
Banquet Manager
Food and Beverage Manager
Unit Manager — Catering Operations
Venue Supervisor
YOUR GUIDE
Frequently Asked Questions
Essential information to support your journey.
What is the course code and title?
How long does this course run?
Do I need to have completed a Certificate III or IV first?
What is the vocational placement requirement?
Is this qualification nationally recognised?
What study and career pathways are available after this diploma?
Nationally recognised vocational training
CRICOS CODE: 03940J
RTO CODE: 45739
Opening Hours: Monday–Sunday, 8:00 AM – 10:00 PM
SYDNEY MAIN CAMPUS: Ground Floor, 12-14 Wentworth St, Parramatta, NSW, 2150
TRADES WORKSHOP: 1/3 Carnegie Place, Blacktown, NSW, 2148
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CRICOS Code: 03940J | RTO Code: 45739