SIT50416 Diploma of Hospitality Management

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 multiple skills 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 patissier
  • Club manager
  • Executive housekeeper
  • Front office manager
  • Gaming manager
  • Kitchen manager
  • Motel manager
  • Restaurant manager
  • Sous chef
  • Unit manager catering operations.
Course Code SIT50416
CRICOS Code Pending from ASQA. Not approved for international students
Duration 74 weeks
Course fee: International $18,000 ( Including all compulsory fees)
Delivery Location Suite 401 – 404 343 Little Collins St Melbourne VIC 3000 Australia.
Intake January, April, July and October
Age Requirements International students must be over 18 years of age at the commencement of course.
English Requirements
  •   IELTS minimum 5.5 overall with no band less than 5.0 in each module
Entry Requirements Students entering this qualification must have at least one of the following:

    • Meet entry requirements as stated on

MIVS will also administer Language, Literacy and Numeracy (LLN) Test to all students to ensure that they have the ability to complete the course. This test will occur prior to course commencement and will be assessed by an Authorised MIVS Delegate or qualified Trainer/Assessor.

Learning Outcomes Diploma of Hospitality course provides the skills and knowledge for an individual to be competent as a Supervisor or Team Leader in any hospitality function area. This individual would supervise, lead and execute judgments using wide-ranging technical, creative, or conceptual competencies. Work would be undertaken in various hospitality settings.


Unit/s of Competency (Code) Unit Name Core/Elective Practical/Kitchen hours Class room training Total Learning Hours Assessment Code
SITHCCC005 Prepare dishes using basic methods of cookery Elective 15 45 60 A, F, C
SITHCCC006 Prepare appetisers and salads Elective 15 45 60 A, F
SITHCCC007 Prepare stocks, sauces and soup Elective 15 45 60 A, F, C
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes Elective 15 45 60 A, F, C
SITHCCC012 Prepare poultry dishes Elective 15 45 60 A, F, C, B
SITHCCC013 Prepare seafood dishes Elective 15 45 60 A, F, C
SITHCCC014 Prepare meat dishes Elective 15 45 60 A, F, C
SITHCCC018 Prepare food to meet special dietary requirements Elective 15 45 60 A, F, C
SITHCCC019 Produce cakes, pastries and breads Elective 15 45 60 A, F, C
SITHPAT006 Produce desserts Elective 15 45 60 A, F, C
SITHCCC020 Work effectively as a cook Elective 192 hours
(at a simulated industry environment, such as a training kitchen servicing customers.)
48 240 A, F
SITXFSA001 Use hygienic practices for food safety Elective 00 30 30 A, F, G, B
BSBDIV501 Manage diversity in the workplace Core 00 30 30 A, F, C
BSBSUS401 Implement and monitor environmentally sustainable work practices Elective 00 30 30 A, F
SITHKOP004 Develop menus for special dietary requirements Elective 00 30 30 A, F, C
SITHKOP005 Coordinate cooking operations Elective 00 90 90 A, F, C
SITXCOM005 Manage conflict Core 00 30 30 A, F, C, B
SITXFIN003 Manage finances within a budget Core 00 30 30 A, F, C
SITXHRM003 Lead and manage people Core 00 30 30 A, F, C
SITXMGT001 Monitor work operations Core 00 30 30 A, F, C
SITXWHS003 Implement and monitor work health and safety practices Core 00 30 30 A, F, C
SITXMGT002 Establish and conduct business relationships Core 00 40 40 A, F, C
SITXHRM002 Roster staff Core 00 40 40 A, F
SITXFIN004 Prepare and monitor budgets Core 00 40 40 A, F, G, B
SITXGLC001 Research and comply with regulatory requirements Core 00 40 40 A, F, C
BSBMGT517 Manage operational plan Core 00 40 40 A, F, C
SITXCCS007 Enhance customer service experiences Core 00 40 40 A, F
SITXCCS008 Develop and manage quality customer service practices Core 00 40 40 A, F, C
Total hours 330 1150 1480
Total training delivery week 74 weeks