For International Students Only
CRICOS Course Code:
110556D
SIT50422 Diploma of Hospitality Management
Study In:
Adelaide
Brisbane
Parramatta
Duration
93 Weeks
Study Mode
Blended (On Campus & Online)

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 acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

What You'll Learn
  • Master Essential Hospitality Practices: Gain a comprehensive understanding of the hospitality industry, including where to find crucial information, navigate social and cultural nuances, and ensure compliance with all relevant regulations.
  • Excel in Teamwork, Leadership & Customer Experience: Develop effective strategies to thrive in a team environment, coach and train staff, manage workplace diversity, lead teams, and consistently enhance the customer experience.
  • Become a Versatile Culinary Professional: Acquire hands-on skills in using professional kitchen equipment to prepare a wide array of delicious dishes, catering to diverse needs including appetisers, salads, stocks, sauces, soups, vegetables, fruit, egg and farinaceous dishes, poultry, seafood, meat, special dietary requirements, cakes, pastries, and breads.
  • Manage Business Operations & Finances: Learn vital business essentials such as managing finances, transactions, budgets, and other financial requirements, as well as overseeing business operations, creating effective rosters, communicating professionally, and resolving conflicts.
  • Prioritise Safety & Compliance: Implement and monitor work health and safety practices, identify hazards, assess and control safety risks, and actively contribute to the development of safe food handling procedures.
More Information
Qualification Recognition
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Nationally recognised

Course Outline
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Unit Code Unit Title Core/Elective Pre-requisite (include unit code and name if required)
SITXCCS015 Enhance customer service expences Core
SITXCCS016 Develop and manage quality customer service practices Core
SITXFIN010 Prepare and monitor budgets Core
SITXGLC002 Identify and manage legal risks and comply with law Core
SITXMGT005 Establish and conduct business relationships Core
SITXCOM010 Manage conflict Core
SITXFIN009 Manage finances within a budget Core
SITXHRM008 Roster staff Core
SITXHRM009 Lead and manage people Core
SITXMGT004 Monitor work operations Core
SITXWHS007 Implement and monitor work health and safety practices Core
SITXFSA005 Use hygienic practices for food safety Elective
SITHCCC043 Work effectively as a cook Elective SITXFSA005 Use hygienic practices for food safety
SITHCCC027 Prepare dishes using basic methods of cookery
BSBOPS502 Manage business operational plans Elective
SITHFAB021 Provide responsible service of alcohol Elective
SITXFSA006 Participate in safe food handling practices Elective SITXFSA005 Use hygienic practices for food safety
SITXFSA008 Develop and implement a food safety program Elective SITXFSA006 Participate in safe food handling practices
SITXFSA005 Use hygienic practices for food safety
SITHCCC026 Package prepared foodstuffs Elective SITXFSA005 Use hygienic practices for food safety
SITHCCC023 Use food preparation equipment Elective SITXFSA005 Use hygienic practices for food safety
SITHCCC027 Prepare dishes using basic methods of cookery Elective SITXFSA005 Use hygienic practices for food safety
SITHCCC023 Use food preparation equipment
SITHCCC028 Prepare appetisers and salads Elective SITXFSA005 Use hygienic practices for food safety
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC029 Prepare stocks, sauces and soups Elective SITXFSA005 Use hygienic practices for food safety
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC031 Prepare vegetarian and vegan dishes Elective SITXFSA005 Use hygienic practices for food safety
SITHCCC027 Prepare dishes using basic methods of cookery
SITXINV006 Receive, store and maintain stock Elective
SITXINV008 Control stock Elective SITXINV006 Receive, store and maintain stock
SITHCCC041 Produce cakes, pastries and breads Elective SITXFSA005 Use hygienic practices for food safety
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes Elective SITXFSA005 Use hygienic practices for food safety
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC042 Prepare food to meet special dietary requirements Elective SITXFSA005 Use hygienic practices for food safety
SITHCCC027 Prepare dishes using basic methods of cookery
Assessment Methods
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Assessment Method Overview
Knowledge Quiz Questions such as true/false, multiple choice, matching, drag and drop, or sequencing. Available in Moodle as a quiz.
Practical Project / Observation Requires students to complete practical tasks and written work related to the practical. May involve:
  • Short answer questions
  • Roleplay activities (including creating/updating documents)
  • Presentations (notes, slides, and delivery)
  • Completion of templates, documents, or formal reports
  • Lab activities (evidence such as screenshots)
  • Case studies
Trainers/Assessors may use observation checklists during these tasks.
Short Answer Short form responses to capture evidence of knowledge and, in some cases, skill application.
Observation / Practical Skills Demonstration Assessments which consist only of observations.
Vocational Placement If required by the training package, Queensford College will arrange vocational placement or work-based training. If the course has vocational placement requirements, units where placement is required must be listed.
Vocational Placement Information
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Important Information About Mandatory Vocational Placement

Vocational placement is a compulsory component of SIT50422 Diploma of Hospitality Management and is critical for achieving competency in specific units. Students cannot receive the qualification until all placement requirements are completed.

Placement Duration & Timing

The course requires a minimum of 48 service periods of mandatory vocational placement, while maintaining 20 contact hours per week. Vocational placement is typically scheduled towards the end of the course, after completing relevant theoretical components. This ensures students are well-prepared for real workplace environments.

Placement Support

Queensford College assists in arranging suitable placements, but students are expected to actively participate in the process. Comprehensive support and guidance is provided, including detailed information on placement timing, structure, and expectations during course and placement orientation sessions.

Before You Enrol

Understanding the placement requirements is essential prior to enrolling. If you have any questions about vocational placement or how it fits into your course, please contact your course advisor or our Admissions Team for more information.

Vocational Placement and Practical Classes
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Enrolling in this course requires students to participate in practical classes and vocational placement in a real-world hospitality environment. By undertaking this course, students acknowledge and accept the following conditions:

  1. Physical Demands & Workplace Expectations
    • Practical training and vocational placement involve physically demanding tasks such as prolonged standing, lifting, working with hot equipment, and handling sharp utensils.
    • Students must adhere to workplace health and safety regulations, including proper food handling, hygiene practices, and dress codes.
  2. Health & Safety Compliance
    • Students must disclose any medical conditions or physical limitations that may impact their ability to participate in practical training or vocational placement.
    • Any injuries, illnesses, or allergies (e.g., food allergies) that may affect participation must be communicated to the training provider and host employer.
  3. Handling of Meat and Other Food Products
    • The course involves handling various food products, including raw and cooked meats. Students must be prepared to work with meat, poultry, and seafood as part of food preparation and kitchen operations.
    • Religious, ethical, or dietary preferences regarding meat handling must be considered before enrolling, as this is a fundamental requirement of the course.
  4. Completion Requirements
    • Participation in practical classes and vocational placement is mandatory to meet course requirements.
    • Students who are unable to complete these components due to medical, personal, or other reasons may not be eligible to receive their qualification.

By enrolling in this course, students acknowledge these requirements and accept responsibility for meeting all necessary conditions for successful completion.

RPL & Credit Transfer
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You may be eligible for Recognition of Prior Learning or Credit Transfer for this course.

Find Out More
Student Support
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Queensford College use industry current practices and methodologies to ensure the training program is relevant to industry while also meeting Training Package requirements. Our students have access to a team of reliable staff and trainers that are available throughout the course duration. For the duration of the course students will be supported with the following:

  • Student Services: for all administrative enquiries and on issues associated with general academic skills
  • Trainers: to answer any questions students may have about the course content, assessments and study progress
  • Help Desk: for any assistance on course materials and assessment submission through our online learning platform.
Fees and Funding Options
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Fee For Service

Queensford College's Fee For Service offerings allow you to make a variety of different payment methods, to help best suit your financial situation.

Upfront 100% Payment

Pay for your full course upfront with Visa or Mastercard.
Please note that students are NOT required to pay more than 50% of the total tuition fees upfront for courses more than 25 weeks in duration.

Payment Plan (Direct Debit Available)

Pay through convenient instalments - weekly, fortnightly, monthly, or per semester.
Terms and conditions apply, please contact us for more information.

Students must meet the following requirements and prerequisite to enter this course. Futhermore, Students must be aged 18 years or above at commencement of course. Please enquire with our Admission Team for more details on the academic and English language requirements.
Academic Entry Requirements
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Students must have completed at least an Australian year 11 or equivalent*

*Mature age students, who do not hold a qualification and wish to study with Queensford College, will be assessed based on their work experience.

English Language Requirements
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English Language Proficiency

All students must undertake Queensford College’s Language, Literacy, Numeracy and Digital (LLND) skills assessment via online LLN Robot System.

Student must provide evidence of attaining an overall IELTS score of 6 bands or equivalent scores on a similar test (such as PTE etc) to commence a Certificate III Qualification or higher. OR

Student must have attained at least Advanced Level of English and must provide evidence of the same before commencing a Certificate III Qualification or higher.

English Language Requirements Exempted if

The student is enrolled in full-time school studies as a principal course including in a secondary exchange programme, a postgraduate research course, a standalone English Language Intensive Course for Overseas Students (ELICOS), and Foreign Affairs or Defence sponsored students. OR

The student has completed at least five years’ study in one or more of the following countries: Australia, UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland. OR

If the student is a citizen and hold a passport from UK, USA, Canada, NZ or Republic of Ireland. OR

If student has in the last two years before applying for the student visa, had completed in Australia and in English Language, either Senior Secondary Certificate of Education or substantial component of a course leading to a qualification from the Australian Qualifications Framework at Certificate IV or higher level, while they held a student visa.

For more information on entry requirements, please visit: queensford.edu.au/international-admissions

Course Study Requirements
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There are no prerequisites for students to enter this course, but they must meet academic and English entry requirements.

Computer Requirements
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Students will need to ensure they are able to connect to the internet and have the capability to use our online learning system that meets the minimum technical requirements, which are:

  • Access to a laptop/computer is preferred
  • An operating system supporting the following browsers (current version and up to three most recent versions): Chrome, Firefox, Safari (excluding Safari on Windows), and Microsoft Edge
    • For Windows: Windows 10, 4 Gb RAM installed (minimum)
    • FOR MAC: Mac OS X 10.13 or above
  • Access to Word processing software, such as Microsoft Word
  • Reliable internet connection
Vocational Placement
48 Service Periods
Possible Career Outcomes
Chef de Cuisine
Kitchen Manager
Hospitality Manager
Next Intake Date
View Calendar
Apply Now

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