SIT50422 – Diploma Of Hospitality Management

104 weeks over 8 terms

Adelaide & Sydney

RTO Code : 40298

Cricos Course Code : 110700A

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This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.


104 weeks over 8 terms, including breaks and holidays. The course is delivered over 2.5 days per week.

Study Mode and Assessment Methods

This course is delivered in a classroom environment and includes structured learning activities including theory, group discussions, case studies, presentations and research. This course is delivered in a classroom environment offering business and simulated office activities.

Students enrolling into the 104 weeks program are required to complete compulsory Industry placement of 48 service periods over 9 weeks (approximately 180 hours) at authorised venues as part of selected elective units.

Entry Requirements

Click here to know more about the entry requirements


Tuition Fee – $25350

Non – Tuition Fee comes to $2500 and the details are given below:

Application Fee – $350

Material Fee – $1800

(includes kitchen tools (if applicable), uniforms, textbooks, other materials and consumables)

Estimated Total Fee – $27500

To know about our promotional discounts/government subsidised training cost, please fill the form below so we can send the latest offers to your email.

Course Template Form - International

Note :

1. Certificate level qualification from Australia or/and Life experiences and background of relevant work (to be supported by resume and interview and referrals)

2. All students need to fulfil the GTE (genuine temporary entrant) requirements listed on DHA website and Salford College website

3. All LLN testing is done via skype or face to face interview with College Authorities or an authorised Agent of the College

4. All qualification certificates have to be attested by a local Notary public or Justice of Peace or an authorised officer/agent of Salford College


To study the course, candidates are expected to complete TOEFL, PTE, OET, or/and meet the literacy, language, numeracy (LLN) test organised by Salford college.

After achieving SIT50422 Diploma of Hospitality Management, individuals could progress to SIT60322 Advanced Diploma of Hospitality Management or higher education qualifications in management, hospitality or business.

Click here for more information about pathways with Universities

Recognition of Prior Learning/Credit Transfer

Do you already have existing skills and knowledge and don’t need additional training? Have you done previous training?

Please contact our office if you would like to undertake Recognition of Prior Learning (RPL) or apply for credit transfer. RPL/Credit transfer may reduce your course duration and fees

Course Structure

There are 28 units in this qualification out of which 11 are core units and 17 are elective units. The Salford College Industry Advisory Panel has recommended the elective units which are most suitable for the workplace.

This course is delivered in three stages as listed below.

1) Stage 1 is for 55 weeks (including breaks, holidays and industry placement), Units delivered in Stage 1 will come under SIT30821 Certificate III in Commercial Cookery

2) Stage 2 is between 26 and 30 weeks (including term breaks and holidays). Units delivered in Stage 2 will come under SIT40521 Certificate IV in Kitchen Management

3) Stage 3 is between 26 and 30 weeks (including term breaks and holidays). Units delivered in Stage 3 will come under SIT50422 Diploma of Hospitality Management

Please note that there would be a break between courses to cater for the next available intake date

Unit CodeUnit NameCore/Elective
SITXFSA008*Develop and implement a food safety programElective
SITXCCS016Develop and manage quality customer service practicesCore
SITXCCS015Enhance customer service experiencesCore
SITXMGT005Establish and conduct business relationshipsCore
SITXGLC002Identify and manage legal risks and comply with lawCore
SITXWHS007Implement and monitor work health and safety practicesCore
SITXHRM009Lead and manage peopleCore
SITXCOM010Manage conflictCore
SITXFIN009Manage finances within a budgetCore
SITXMGT004Monitor work operationsCore
SITHKOP010Plan and cost recipesElective
SITHKOP011*Plan and implement service of buffetsElective
SITHKOP013*Plan cooking operationsElective
SITXFIN010Prepare and monitor budgetsCore
SITHFAB025*Prepare and serve espresso coffeeElective
SITHCCC027Prepare dishes using basic methods of cookeryElective
SITHCCC042**Prepare food to meet special dietary requirementsElective
SITHCCC036*Prepare meat dishesElective
SITHCCC035*Prepare poultry dishesElective
SITHCCC037*Prepare seafood dishesElective
SITHCCC030 **Prepare vegetable, fruit, eggs and farinaceous dishesElective
SITHCCC031*Prepare vegetarian and vegan dishesElective
SITHCCC038**Produce and serve food for buffetsElective
SITHCCC041*Produce cakes, pastries and breadsElective
SITHPAT016*Produce dessertsElective
SITHFAB021Provide responsible service of alcoholElective
SITXHRM008Roster staffCore
SITXFSA005Use hygienic practices for food safetyElective
Pre-requisite Unit**
Unit CodeUnit Title
SITHCCC027Prepare dishes using basic methods of cookery
SITXFSA005Use hygienic practices for food safety
Pre-requisite Unit*
Unit CodeUnit Title
SITXFSA005Use hygienic practices for food safety

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