Ground Floor 313 -315 Flinders Lane, Melbourne VIC 3000

SIT50416 - Diploma of Hospitality Management

  • Course Code SIT50416

  • CRICOS course Code 0101696

  • Course Duration 68 weeks

  • Pre Enrolment Information Click Here

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Course Description

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 multi-skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

Possible job titles include:

  • Banquet Or Function Manager
  • Bar Manager
  • Café Manager
  • Chef De Cuisine
  • Chef Pâtissier
  • Club Manager
  • Executive Housekeeper
  • Front Office Manager
  • Gaming Manager
  • Kitchen Manager
  • Motel Manager
  • Restaurant Manager
  • Sous Chef
  • Unit manager catering operations


Course Duration

The qualification is delivered over sixty-eight (68) weeks.


Mode of Study

The program is classroom-based delivery face to face with practical application completed in a simulated work environment/ or a work placement venue with trainer led training in classrooms, simulated work environments/industry workplaces and computer labs consisting of direct observation, product-based methods, portfolios, questioning and third-party evidence (when applicable).

  • Ground Floor 313 - 315 Flinders Lane, Melbourne, Victoria, 3000
  • 390A Lygon Street, Brunswick East, Melbourne, Victoria, 3057


Entry Requirements

    Australian International Institute of Technology has the following entry requirements for the SIT50416 - Diploma of Hospitality Management.
    All International students must:

  • Be at least 18 years of age and must have completed at least the equivalent of Year 12.
  • Have successfully completed the SIT30816 - Certificate III in Commercial Cookery and the SIT40516 - Certificate IV Commercial Cookery packaged pathway.
  • Meet minimum English Language Proficiency Requirements* including:
  • Have obtained an IELTS band score of at least 5.5 ‐ or equivalent; or 5.0 where the test score is combined with at least 10 weeks ELICOS or 4.5 where the test score is combined with at least 20 weeks ELICOS
    Note - IELTS - results are valid for two years only: reference:
  • Have completed a Certificate III, Certificate IV, Diploma or Advanced Diploma level Training Package course in Australia; or,
  • Have completed any Certificate III or Certificate IV in ESL or EAL from the ESL/EAL Framework (VIC); or
  • Have completed the ELICOS Course: General English – Intermediate Level
  • Note – If an International student is not required to provide evidence of their English Language Proficiencies (in Speaking, Reading, Writing and Listening) at the time of applying for their Student visa (Sub‐class 500) – reference:, they will be required to complete Australian International Institute of Technology’s English Language Proficiency Assessment to ensure that they have the required English proficiency level for this course.
Course Requirements

Timetabled Classes and Work Placement are scheduled for 20 contact hours per week and can include Morning’s and Evening’s; Work Placement can also include sessions on Weekends and Public Holidays which align to industry operational requirements.

Work placement is scheduled only after all prerequisites have been completed for a minimum 36 complete service periods (shifts) in an industry workplace Host Organisation approved by the Academic Manager or a simulated industry training environment


Students who complete this course may wish to continue their education into the SIT60316 - Advanced Diploma of Hospitality Management, or higher education qualifications in hospitality or management or further pursue a career in the Tourism, Travel and Hospitality industry multi-skilling or as a specialisation in accommodation services, cookery, food and beverage and gaming as a Departmental or Small Business Manager.

Units of Competency

Total number of units - 28 Units of Competency (This qualification has 13 core units and 15 elective units)
Units of competency have been selected in accordance with the packaging rules and are relevant to the work outcome, local industry requirements and the AQF qualification level.
This qualification and its duration have been structured as a direct entry and stand-alone qualification.





  • BSBDIV501

  • Manage diversity in the workplace

    • Core

  • BSBMGT517

  • Manage operational plan

  • Core

  • SITXCCS007

  • Enhance customer service experiences

  • Core

  • SITXCCS008

  • Develop and manage quality customer service practices

  • Core

  • SITXCOM005

  • Manage conflict

    • Core

  • SITXFIN003

  • Manage finances within a budget

    • Core

  • SITXFIN004

  • Prepare and monitor budgets

    • Core

  • SITXGLC001

  • Research and comply with regulatory requirements

  • Core

  • SITXHRM002

  • Roster staff

  • Core

  • SITXHRM003

  • Lead and manage people

  • Core

  • SITXMGT001

  • Monitor work operations

  • Core

  • SITXMGT002

  • Establish and conduct business relationships

  • Core

  • SITXWHS003

  • Implement and monitor work health and safety practices

  • Core

  • SITHIND001

  • Use hygienic practices for hospitality service

  • Elective (Group A)

  • SITHIND004

  • Work effectively in hospitality service +

    (+ Work Placement - 36 Complete Service Periods (Shifts))
  • Elective (Group B)

  • BSBADM502

  • Manage meetings

  • Elective (Group C)

  • BSBCMM401

  • Make a presentation

  • Elective (Group C)

  • BSBRSK501

  • Manage risk

  • Elective (Group C)

  • SITXFIN002

  • Interpret Financial Information

  • Elective (Group C)

  • SITXFSA001

  • Use hygienic practices for food safety

  • Elective (Group C)

  • SITXFSA002

  • Participate in safe food handling practices

  • Elective (Group C)

  • SITHIND002

  • Source and use information on the hospitality industry

  • Elective (Group C)

  • SITXHRM004

  • Recruit, select and induct staff

  • Elective (Group C)

  • SITXHRM006

  • Monitor staff performance

  • Elective (Group C)

  • SITXINV003

  • Purchase goods

  • Elective (Group C)

  • SITXINV004

  • Control stock

  • Elective (Group C)

  • SITXMPR007

  • Develop and implement marketing strategies

  • Elective (Group C)

  • SITXWHS002

  • Identify hazards assess and control safety risks

  • Elective (Group C)