Course Details:

  • Course Code: SIT50416
  • CRICOS Course Code:093368J
  • Course Duration: 78 weeks
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 multiskilling and for specialization in accommodation services, cookery, food and beverage and gaming.
Career Opportunities
Possible job titles include:
  • banquet or function manager
  • bar manager
  • café manager
  • chef de cuisine
  • chef patissier
  • club manager
  • executive housekeeper
  • front office manager
  • gaming manager
  • kitchen manager
  • motel manager
  • restaurant manager
  • sous chef
  • unit manager catering operations.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Academic Requirements
All international students must have completed an equivalent of Australian Year 12, VCE or its equivalent overseas qualification.
English Language Requirements
All students entering this qualification must have a minimum English Language proficiency level of one of the below:
  • IELTS band score of 5.5 (Academic or general version) or equivalent internationally recognized exam result in line with DIBP regulations
All onshore students entering ANGAD Australian Institute of Technology courses must have within two years of your application date have successfully completed in Australia either; a foundation course
or, a Senior Secondary Certificate of Education
or, a substantial part of a Certificate III or higher level qualification, from the Australian Qualifications Framework
Course Fees
  • The total tuition fee for the complete course is AUD 17000.00.
  • Enrolment Fee: AUD 200 (non – refundable).
  • Material Fee: AUD 800.
Age Requirements
Students must be over 18 years of age to apply.
Special Consideration
If a student is not able to meet the minimum entry requirements but considers that they have the skills and experience to succeed in the course, they may apply to ANGAD Australian Institute of Technology for special consideration for entry.
Mode of study
Classroom study, practical training in the kitchen and work based training.
Assessment Process:
Participants will be advised of the assessment requirements at the beginning of each unit. Assessment will usually commence in the session following delivery.

The assessment process may include:

  • Written reports
  • Presentations/Demonstrations
  • Classroom activities/ Role plays
  • Case studies
  • Written test
  • Project work/Research/ Portfolio


Course Structure
Diploma of Hospitality Management (SIT50416)

Qualification Rules
This qualification is listed on SIT - Tourism, Travel and Hospitality Training Package (Release 1.1) and has 28 units that must be completed:
Core units: 13 Elective units: 15

Core Units
Unit Code Unit Name
SITXWHS003 Implement and monitor work health and safety practices
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
BSBDIV501 Manage diversity in the workplace
BSBMGT517 Manage operational plan
SITXCCS007 Enhance customer service experiences
SITXCCS008 Develop and manage quality customer service practices
SITXMGT002 Establish and conduct business relationships
SITXFIN004 Prepare and monitor budgets
SITXGLC001 Research and comply with regulatory requirements
SITXHRM002 Roster staff


Elective Units
Unit Code Unit Name
SITXFSA001 Use Hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC003 Prepare and present sandwiches
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHPAT006 Produce desserts
SITHCCC019 Produce cakes, pastries and breads
SITHKOP005 Coordinate Cooking operations


RPL and Credit Transfer:
Students may be granted RPL (Recognition of Prior Learning) or Credit Transfer if they are able to demonstrate that they have achieved the level of skills and knowledge equivalent to the unit they seek credit for through work experience, through life experiences or similar study at another institution. Students can apply for credit transfer or RPL at the time of enrolment. Applicants applying for RPL/CT should submit the RPL/CT application along with their original supporting documents to Student Administration. Where RPL is being applied, the student must submit all relevant evidence of work experience and where learning has occurred. A Credit Transfer application must be accompanied by Nationally Recognized Certificates or Statement of Attainments indicating the units successfully completed including unit codes and titles and dates of completion. Credit Transfer may also include credit transfer based on formal learning that is outside the AQF.


TO ENROL VISIT www.angad.vic.edu.au  OR CALL ANGAD AT +61 3 9670 9095