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Diploma of Hospitality Management

Course available at:      Adelaide Campus

CRICOS Code: 091054K   Program Code: SIT50416

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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.

Duration and Course Delivery

The course is offered in

  • 129 weeks over 8 terms, including breaks and holidays. The course is delivered over 2.5 days.
  • After completing SIT40516 Certificate IV in Commercial Cookery with the accepted credits:26 Weeks over 2 terms, including breaks and holidays.


RPL/Credit transfer may reduce your course duration and fees if applied 2 weeks prior to the acceptance into the course.

Delivery Location

Level 11/68 Grenfell Street, Adelaide SA 5000

Study Mode and Assessment Methods

This course is delivered face to face in a classroom environment, and includes theory, group discussions, case studies, presentations and research, workplace simulated activities, kitchen and restaurant practical activities, computer activities and written assessments.

Students enrolling into the 129 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

Refer to Entry Requirements on the website for more details.

Pathways into the qualification

It is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience prior to entering SIT50416 Diploma of Hospitality Management.

 Pathways from the qualification

After achieving SIT50416 Diploma of Hospitality Management, individuals could progress to SIT60316 Advanced Diploma of Hospitality Management or higher education qualifications in management, hospitality or business.

Recognition of Prior Learning / Credit Transfer

Do you already have existing skills and knowledge as a Cook 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 if applied 2 weeks prior to the acceptance into the course.

Course Fees: Refer to Fees and Refund

Easy payment plans available

Other Expenses

For other fees and expenses including Administration Fee, Recognition of Prior Learning, Late and Reassessment Fee please refer to Fees and Refund

Course Structure

Stage 1: (55 weeks including breaks, holidays and industry placement)

Units delivered in SIT30816 Certificate III in Commercial Cookery 

BSBSUS201 Participate in environmentally sustainable work practices Core
BSBWOR203 Work effectively with others Core
SITHCCC001 Use food preparation equipment Core
SITHCCC005 Prepare dishes using basic methods of cookery Core
SITHCCC006 Prepare appetisers and salads Core
SITHCCC007 Prepare stocks, sauces and soups Core
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes Core
SITHCCC012 Prepare poultry dishes Core
SITHCCC013 Prepare seafood dishes Core
SITHCCC014 Prepare meat dishes Core
SITHCCC018 Prepare food to meet special dietary requirements Core
SITHCCC019 Produce cakes, pastries and breads Core
SITHCCC020 Work effectively as a cook Core
SITHKOP001 Clean kitchen premises and equipment Core
SITHKOP002 Plan and cost basic menus Core
SITHPAT006 Produce desserts Core
SITXFSA001 Use hygienic practices for food safety Core
SITXFSA002 Participate in safe food handling practices Core
SITXHRM001 Coach others in job skills Core
SITXINV002 Maintain the quality of perishable items Core
SITXWHS001 Participate in safe work practices Core
HLTAID003 Provide first aid Elective
SITHCCC003 Prepare and present sandwiches Elective
SITHCCC017 Handle and serve cheese Elective
SITXINV001 Receive and store stock Elective


Stage 2: (35 weeks including term breaks and holidays)

Units delivered in SIT40516 Certificate IV in Commercial Cookery 

BSBDIV501 Manage diversity in the workplace Core
SITHKOP004 Develop menus for special dietary requirements Core
SITHKOP005 Coordinate cooking operations Core
BSBSUS401 Implement and monitor environmentally sustainable work practices Core
SITXCOM005 Manage conflict Core
SITXFIN003 Manage finances within a budget Core
SITXHRM003 Lead and manage people Core
SITXMGT001 Monitor work operations Core
SITXWHS003 Implement and monitor work health and safety practices Core
SITHFAB002 Provide Responsible Service of Alcohol Elective
SITHFAB005 Prepare and serve espresso coffee Elective
SITHKOP006 Plan catering for events or functions Elective
SITXHRM002 Roster staff Elective
SITXFSA004 Develop and Implement a food safety program Elective
SITHPAT008 Produce chocolate confectionery Elective


Stage 3: (39 weeks including term breaks and holidays)

Units delivered in SIT50416 Diploma of Hospitality Management 

SITXFIN004 Prepare and monitor budgets Core
BSBMGT517 Manage operational plan Core
SITXGLC001 Research and comply with regulatory requirements Core
SITXMGT002 Establish and conduct business relationships Core
SITXCCS008 Develop and manage quality customer service practices Core
SITXCCS007 Enhance customer service experiences Elective
SITXHRM006 Monitor staff performance Elective
SITXHRM004 Recruit, select and induct staff Elective
SITHFAB012 Provide advice on Australian wines Elective
SITXINV004 Control stock Elective



Further Information

Ph: +61 (08) 8232 6190; +61 (02) 9033 7711



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See Upcoming Course Commencement Dates

Click on the course name for more details.