SIT50422 Diploma of Hospitality Management-domestic

SIT50422 Diploma of Hospitality Management

Coordinate and Manage Hospitality Operations

Study Mode

Blended

Delivery Location

Nationally

Course Overview

The SIT50422 Diploma of Hospitality Management reflects the role of highly skilled senior operators who combine hospitality and managerial skills to coordinate operations in various hospitality sectors. Graduates may work as managers in restaurants, hotels, catering operations, pubs, and more. This qualification allows specialisation in accommodation services, cookery, food & beverage, and gaming.

Admission Requirements

Ridge International College has the following entry requirements:

For enrolment into the course domestic students must:

Student must be 18 years and above
Satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into this qualification.
Participate in a course entry interview to determine suitability for the course and student needs.
Student must undertake language, Literacy and Numeracy and Digital Proficiency Assessment and achieve the following ACSF Levels:
- Learning – Level 3
- Reading – Level 3
- Writing – Level 3
- Oral Communication – Level 3
- Numeracy – Level 2
- Digital – Level 2

Career Outcomes

Chef Patissier

Hospitality Manager

Motel Manager

Restaurant Manager

Sous Chef

SIT50422 Diploma of Hospitality Management

Choose Structure

Core Units

SITXHRM008 Roster staff
SITXWHS007 Implement and monitor work health and safety practices
SITXHRM009 Lead and manage people
SITXFIN009 Manage finances within a budget
SITXCOM010 Manage conflict
SITXMGT004 Monitor work operations
SITXFIN010 Prepare and monitor budgets
SITXGLC002 Identify and manage legal risks and comply with law
SITXMGT005 Establish and conduct business relationships
SITXCCS015 Enhance customer service experiences
SITXCCS016 Develop and manage quality customer service practices

Elective Units

SITXFSA005 Use hygienic practices for food safety
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC043 Work effectively as a cook
SITHCCC023 Use food preparation equipment
SITHCCC025 Prepare and present sandwiches
SITHCCC028 Prepare appetisers and salads
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC035 Prepare poultry dishes
SITHCCC036 Prepare meat dishes
SITHCCC042 Prepare food to meet special dietary requirements
SITXFSA006 Participate in safe food handling practices
SITHPAT016 Produce desserts
SITXWHS005 Participate in safe work practices
SITXINV006 Receive, store and maintain stock
SITXFSA008 Develop and implement a food safety program
BSBOPS502 Manage business operational plans

Work Placement

At least 48 shifts of work placement in a hospitality establishment, covering breakfast, lunch, dinner, and special functions.

Assessment Methods

Written/Oral Questions

Practical Demonstration

Written Assignments

Case Studies and Project Tasks

Roleplay and Class Activities

Recognition of Prior Learning (RPL) & Credit Transfer

Students may apply for Recognition of Prior Learning (RPL) and have relevant work or life experience considered towards this qualification. Throughout your personal and professional life, you will have developed a broad range of skills and knowledge through employment, volunteer work, family responsibilities, and everyday activities. The evidence of these experiences can be assessed and may contribute to achieving this qualification. If you have previously completed the same unit, you may also be eligible to apply for a credit transfer. To request RPL or credit transfer, please indicate your preference on the application form or speak with our staff during the enrolment process. For further information, refer to the RPL and Credit Transfer Policy.

Delivery Arrangements

This program is to be delivered face to face at our campuses with access to a simulated industry kitchen located at 97 Smith St, Fitzroy, Victoria 3065 to receive practical training as part of the course training program. As a requirement of this course, the students will also have access to all the required equipment and facilities. Each unit is delivered in a combination of face-to-face theory and demonstration sessions in the classroom and the training kitchen which is supported by practical group development and individual activities within the hospitality industry. Students will be provided with a detailed learner guide and learning materials to support the assessment activities. The learning materials will include learning assessments and other reference material available from trainers relevant to the unit of competence being delivered. The learning materials will include learning assessments and other reference material available from trainers relevant to the unit of competence being delivered.

Upcoming Intakes

28/07/2025

08/09/2025

27/10/2025

08/12/2025

26/01/2026

09/03/2026

27/04/2026

08/06/2026