SIT50422 DIPLOMA OF HOSPITALITY MANAGEMENT

Course Description
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.

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.

After successfully completion of this qualification, students may have the opportunity to progress into Advanced Diploma of Hospitality Management

All students are required to have access to a computer and the Microsoft Office suite, Chef whites and Knives

Credit may be assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications. Credit Transfer and Recognition of Prior Learning (RPL) reduces the amount of learning required to achieve a qualification.

Students must be over 18 years of age. Student visa applicants are required to provide the results of an English language test. ASMI will accept test results from the following specified English language tests for student visa purposes taken in any country:

  • The TOEFL Paper-Based Test (TOEFL PBT)
  • Pearson Test of English (PTE) Academic 
  • Cambridge English: Advanced (CAE) test (also known as Certificate in Advanced English). 

Students are required to reach a minimum level of English: IELTS 6.5 (with no individual band less than 5.0) or TOEFL 530 or ISLPR 2+. For further advice or assistance, please contact the International Student Manager.

Classroom Based – offered in Brisbane and Sydney, classroom and workplace-based (combination of training and assessment delivery methods, including written assessment, portfolio of evidence.

RPL – offered in Australia, external based (combination of assessment of written evidence, practical observation and competency conversations), duration and fees will be determined by quality of evidence
submitted and amount of gap training required. For more information on the RPL process please visit our website asmitraining.edu.au.

Option 1 – (104 weeks Certificate III in Commercial Cookery + Certificate IV in Commercial Cookery + Diploma of Hospitality Management Package)

Administration Fee: $100.00, Resource Fees: $470.00, Tuition Fees: $19,000.00 

Option 2 – (135 weeks Certificate III in Commercial Cookery + Certificate IV in Commercial Cookery + Diploma of Hospitality Management + Advanced Diploma of Hospitality Management Package)

Administration Fee: $100.00, Resource Fees: $600.00, Tuition Fees: $22,500.00

  • SITXCCS015 Enhance customer service experiences
  • SITXCCS016 Develop and manage quality customer service practices
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFIN010 Prepare and monitor budgets
  • SITXGLC002 Identify and manage legal risks and comply with law
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXMGT004 Monitor work operations
  • SITXMGT005 Establish and conduct business relationships
  • SITXWHS007 Implement and monitor work health and safety practices

  • SITXFSA005 Use hygienic practices for food safety
  • SITHKOP013 Plan cooking operations
  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC028 Prepare appetisers and salads
  • SITHCCC029 Prepare stocks, sauces and soups
  • SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC031 Prepare vegetarian and vegan dishes
  • SITHCCC035 Prepare poultry dishes
  • SITHCCC036 Prepare meat dishes
  • SITHCCC037 Prepare seafood dishes
  • SITHCCC041 Produce cakes, pastries and breads
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITXFSA006 Participate in safe food handling practices
  • SITHCCC025 Prepare and present sandwiches
  • SITXINV008 Control stock
  • BSBTWK501 Lead diversity and inclusion

International – Download


Explore Courses