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SIT50422-Diploma of Hospitality Management

Nationally Recognised Training

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 specialisation in accommodation services, cookery, food and beverage and gaming

VET National Code
CRICOS Course Code
26 weeks (incl. holidays and term break)
Delivery Mode

The course is delivered face-to-face in classrooms and in work placement with access to computer, printers, software and access to all the equipment and resources identified in each unit of competency. Practical components of the course are delivered face-to-face as timetabled in an allocated classroom or kitchen at BLC.

Tuition Fee
Enrolment Fee
Material Fee
Work Based Training

Age Requirements:
All international students must be at least 18 years of age or above at the time of course commencement to study at BLC.

Academic Requirements:

International students applying for this qualification either off-shore or on-shore will need satisfactory completion of the equivalent of Australian Year 12 or equivalent.

English Language Requirements:
To enroll in this course with BLC, international students, applying either off-shore or on-shore must satisfy one of the following requirements:

    • Either a minimum IELTS test score of 5.5 or equivalent for direct entry into a VET course;
      or, an IELTS score of 5.0 or equivalent with an ELICOS course (up to 10 weeks) to be taken before the main VET course.
      or, an IELTS score of 4.5 or equivalent with an ELICOS course (up to 20 weeks) to be taken before the main VET course.
      Results of more than two years are not acceptable.


    • Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, the Republic of Ireland, South Africa, the United Kingdom, or the United States.


    • Evidence that, within two years of their application date, they have successfully completed in Australia a foundation course or a senior secondary certificate of education or a substantial part of a course from the Australian Qualifications Framework at the Certificate IV or higher level, while they held a student visa.


  • For students from Assessment Levels 1 and 2 only, successful completion of BLC’s Language and Numeracy Test conducted on BLC’s campus (for onshore international students ONLY.)

Please note that BLC will also accept equivalent test results from the following specified English Language Tests- TOEFL iBT, PTE Academic, Cambridge English: Advanced (CAE), and TOEFL PBT.

Pre-Training Review:
All students will undertake a pre-training review which aims to identify their training needs through questions on previous education or training, basic computing skills, and interviews conducted by the BLC enrolment officer.

The interview also aims to identify possible RPL opportunities.

Through the pre-training review, students will demonstrate that they have the necessary skills to successfully complete the course.
Language, Literacy, and Numeracy test (LLN):

Candidates undertaking this course must possess sound Numeracy skills since they will be required to do calculations, make recipe cards, and complete menu costing.

If learners do not meet English and LLN requirements, learners will be asked to take further Language, literacy, and numeracy training e.g. English Language Intensive Course for Overseas Learners (ELICOS) programs with BLC.

This qualification provides a pathway to work in various organizations which include restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops. Possible job titles include: sous chef, café manager, chef de cuisine, and kitchen manager
BLC does not make any misleading claims or job guarantees or advertise any employment outcome with its courses.

In order to achieve qualification students must complete the following 25 units of competency which include 13 core units and 15 elective units. Core Units:
SITXCCS007 Enhance customer service experiences
SITXMGT001 Monitor work operations
SITXCOM005 Manage conflict
SITXHRM003 Lead and manage people
SITXWHS003 Implement and monitor work health and safety practices
SITXFIN003 Manage finances within a budget
BSBDIV501 Manage diversity in the workplace
BSBMGT517 Manage operational plan
SITXFIN004 Prepare and monitor budgets
SITXCCS008 Develop and manage quality customer service practices
SITXHRM002 Roster staff
SITXGLC001 Research and comply with regulatory requirements
SITXMGT002 Establish and conduct business relationships
Elective Units:
SITXFSA001 Use hygienic practices for food safety (*prerequisite unit)
SITXFSA002 Participate in safe food handling practice
*SITHCCC005 Prepare dishes using basic methods of cookery
SITHIND002 Source and use information on the hospitality industry
*SITHCCC007 Prepare stocks, sauces and soups
*SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
*SITHCCC013 Prepare seafood dishes
*SITHCCC006 Prepare appetisers and salads
*SITHCCC014 Prepare meat dishes
*SITHCCC012 Prepare poultry dishes
SITXFSA004 Develop and implement a food safety program
*SITHCCC019 Produce cakes, pastries and breads
*SITHCCC018 Prepare food to meet special dietary requirements
*SITHCCC020 Work effectively as a cook
SITHKOP004 Develop menus for special dietary requirements
*= All these units can only be completed after completing SITXFSA001 Use hygienic practices for food safety

To find out the methods of application, visit How to apply page
If you have a query about how to apply or entry requirements, contact

This program is delivered under competency-based training which means instead of grading or marks, students are required to demonstrate all the criteria for each unit of competency and students are marked “Competent” or “Not yet competent”.
Typical assessment methods will include written questions, case studies, role plays, skills demonstrations, and work-placement activities. For more details on studying this class in a virtual environment. i.e Online Hospitality & Management Courses