Diploma Of Hospitality Management
Course Code: SIT50422 | CRICOS Code: 110806B



Delivery Mode



78 Weeks

Course Description

Course Code: SIT50422 | CRICOS Code: 110806B


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.

Course Duration/Fee
Course Duration: 78 Weeks
Course Fee: $AU 20,000
Non Tuition Fee: $AU 4,000
Estimated Total Course Cost: $AU 24,000

*The course is offered for a reduced duration of 26 weeks for students who have already completed SIT30821 – Certificate III in Commercial Cookery (or superseded) and SIT40521 – Certificate IV in Kitchen Management (or superseded).

Mode of Delivery
Blended (Face to Face + Online)
Campuses : Parramatta,Perth
Intake Dates
2023 Intake Dates 2024 Intake Dates
30th January, 2023 29th January, 2024
06th March, 2023 04th March, 2024
24th April, 2023 22th April, 2024
29th May, 2023 27th May, 2024
17th July, 2023 15th July, 2024
21st August, 2023 19th August, 2024
09th October, 2023 07th October, 2024
13th November 2023 11th November 2024
Entry Requirement
The following are the Admission requirements of Lead college:
  • Must be 18 years of age or older at the time of course commencement
  • Some prospective students may be asked to undertake an LLN assessment or enrolment interview prior to acceptance.
  • Must have completed Australian Year 12 or equivalent level of schooling or a Certificate IV or higher qualification with an Australian institution.
  • In addition, students must have already completed SIT30821 – Certificate III in Commercial Cookery (or superseded) or SIT40521 – Certificate IV in Kitchen Management (or superseded).
  • Must demonstrate English level of IELTS 6.0 overall with no band less than 5.5 or equivalent, such as:
    • IBT 60
    • PTE 50
    • CAE 169
    • OET C
    • Duolingo 95
    • General English Advanced*
    • MOI Certificate
    • Certificate III or higher qualification with an Australian institution.
*General English Upper Intermediate is generally considered to be between 5-5.5 IELTS.

Assessments may include written questions, demonstration of tasks/techniques, group activities, in class activities, role play, presentation, work based project, research projects, and workplace observations/evidences.

Award Requirements

Students will need to successfully complete all units in this course to receive certificate of SIT50422 Diploma of Hospitality Management. Learners who partially complete the qualification will receive a Statement of Attainment for the units they are deemed competent.

Career Pathway

This qualification enables the student to seek employment in the following job roles:
Banquet of Functions Manager, Bar Manager, Café Manager, Chef De Cuisine, Club Manager, Executive Housekeeper, Kitchen Manager, Restaurant Manager, Unit Manager Catering Operations.

Essential Information


Lead College recognises qualifications issued by other RTOs. Lead College will accept and mutually recognise the qualifications and Statements of Attainment awarded by any other registered training organisation unless precluded by licensing requirements. We can also grant you Credit Transfer for subjects or units you have completed where equivalence can be established between the unit in your course, and the subject or unit you have completed.

Recognition of Prior Learning (RPL) is a process where skills and knowledge that you have gained through work and life experience and other unrecognised training can be formally recognised.

During the entry process and interview stage LEAD College will discuss with you the process and options for RPL.  Suitability is often determined on how much experience you have in a certain area, your work history and previous training. If RPL is determined as a possibility for you, you will be provided with a kit that will guide you in working through each unit to determine relevant skills and experience and identify whether you would be able to provide the required evidence.


USI is needed for all students studying with LEAD College. From 1 January 2015 for undertaking Nationally Recognised Training delivered by a Registered Training Organisation the students will need to have a Unique Student Identifier (USI). The USI is available online and at no cost to the student. This USI will stay with the student for life and be recorded with any nationally recognised VET course that is completed. Please see the official USI website https://www.usi.gov.au.The student after enrolment is required to create USI (Unique Student Identifier) or allow LEAD College to create an USI on their behalf.


Relevant resources are available at LEAD College to ensure that the students settle in well, smoothly transit life in new places and achieve the required level of competency in all accredited courses. Our staff assists in how to seek help with local welfare and guidance services.


Orientation to assist students is provided by LEAD College as an age and culturally appropriate program. Please refer Pre-enrolment Information Pack at www.leadcollege.edu.au Students will be permitted to attend classes only after they have attended and completed the orientation session for the enrolled courses.

Pathway From Qualification

After completing SIT50422 Diploma of Hospitality Management, you may progress to SIT60322 Advanced Diploma of Hospitality Management.

Units of Competency
The SIT50422 Diploma Of Hospitality Management requires the completion of the following 28 Units (including 11 core and 17 electives).
Core units
SITXGLC002 Identify and manage legal risks and comply with law
SITXCCS015 Enhance customer service experiences
SITXCCS016 Develop and manage quality customer service practices
SITXFIN010 Prepare and monitor budgets
SITXMGT005 Establish and conduct business relationships (26 weeks students finish here)
SITXHRM008 Roster staff
SITXMGT004 Monitor work operations
SITXWHS007 Implement and monitor work health and safety practices
SITXFIN009 Manage finances within a budget
SITXCOM010 Manage conflict
SITXHRM009 Lead and manage people
Elective units
SITXCCS019 Prepare quotations
SITHCCC026 Package prepared foodstuffs
SITHKOP015 Design and cost menus
SITXFSA006 Participate in safe food handling practices
SITXWHS006 Identify hazards, assess and control safety risks
SITXFSA005 Use hygienic practices for food safety
SITHCCC023 Use food preparation equipment
SITHCCC041 Produce cakes, pastries and breads
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC028 Prepare appetisers and salads
SITHCCC029 Prepare stocks, sauces and soups
SITXINV008 Control stock
BSBSUS211 Participate in sustainable work practices
SITHIND006 Source and use information on the hospitality industry
SITHKOP013 Plan Cooking Operations
SITXINV006 Receive, store and maintain stock
SITXHRM007 Coach others in job skills
** Please note: Electives are subject to change to meet client and industry requirements.

Related Qualifications

SIT30821 Certificate III In Commercial Cookery – 109871C

Course Code: SIT30821
CRICOS Code: 109871C

SIT40521 Certificate IV in Kitchen Management – 109546E

Course Code: SIT40521
CRICOS Code: 109546E

SIT50422 Diploma Of Hospitality Management – 110806B

Course Code: SIT50422
CRICOS Code: 110806B

SIT60322 Advanced Diploma Of Hospitality Management – 110807A

Course Code: SIT60322
CRICOS Code: 110807A