RTO Code: 46474 | CRICOS: 04397H

SIT50422

Diploma of Hospitality Management

Advance your career in the global hospitality industry with the SIT50422 Diploma of Hospitality Management. This nationally recognised qualification equips international students with leadership, operational, and business management skills to succeed in hotels, restaurants, and hospitality enterprises in Australia.

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  • Develop leadership and management skills for hospitality operations
  • Pathway from Certificate IV with credit transfer options available
  • Strong career outcomes in hotel, restaurant, and tourism management

Cricos Course Code

119110F

Learning mode

On campus

Duration

75 weeks

Intakes

Campus Location

Level 2, 364–372 Lonsdale Street, Melbourne VIC

Course Overview

The SIT50422 Diploma of Hospitality Management is designed for students seeking to build a successful career in hospitality leadership and management roles. This course provides a strong foundation in operational planning, customer service management, financial control, and team leadership within the hospitality sector.

Students will develop practical and theoretical knowledge required to manage hospitality businesses, including restaurants, hotels, and tourism operations. The course focuses on building decision-making, communication, and organisational skills essential for supervisory and managerial positions.

Training is delivered through a combination of classroom learning, practical demonstrations, and industry-relevant simulations to ensure students gain real-world experience aligned with current industry standards.

Entry Requirement

Academic Requirements
  • Must be at least 18 years of age
  • Successful completion of Year 12 or equivalent qualification
English Language Requirements
  • IELTS score of 6.0 overall (or equivalent such as PTE/TOEFL)

Course Structure

To achieve this qualification, students must complete a total of 28 units, including 11 core units and 17 elective units. The course is designed to develop both operational and strategic management skills required in the hospitality industry.

Core Units

Unit CodeUnit Name
SITXCCS015Enhance customer service experiences
SITXCCS016Develop and manage quality customer service practices
SITXCOM010Manage conflict
SITXFIN009Manage finances within a budget
SITXFIN010Prepare and monitor budgets
SITXGLC002Identify and manage legal risks and comply with law
SITXHRM008Roster staff
SITXHRM009Lead and manage people
SITXMGT004Monitor work operations
SITXMGT005Establish and conduct business relationships
SITXWHS007Implement and monitor work health and safety practices

Electives

Unit CodeUnit Name
SITXFSA005Use hygienic practices for food safety
SITHKOP013Plan cooking operations
SITHCCC023Use food preparation equipment
SITHCCC027Prepare dishes using basic methods of cookery
SITHCCC028Prepare appetisers and salads
SITHCCC029Prepare stocks, sauces and soups
SITHCCC030Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC035Prepare poultry dishes
SITHCCC036Prepare meat dishes
SITHCCC037Prepare seafood dishes
SITHIND006Source and use information on the hospitality industry
SITHPAT016Produce desserts
SITXFSA006Participate in safe food handling practices
BSBCMM411Make presentations
SITXFIN008Interpret financial information
SITXHRM010Recruit, select and induct staff
SITXHRM007Coach others in job skills

Career Outcomes

Graduates of this qualification can pursue a wide range of management roles within the hospitality industry, including:

  • Hotel Manager
  • Restaurant Manager
  • Café Manager
  • Hospitality Supervisor
  • Holiday Park Manager

This course prepares students for leadership positions across hospitality and tourism sectors, both in Australia and globally.

Fees

Course Fees Overview
  • Tuition Fee: $18,000
  • Non Tution Fee: $1,700
Additional Costs
  • Learning resources
  • Living expenses in Australia
  • Personal study materials

For detailed fee structures and payment plans, please contact our admissions team.

Course Credits

Students may apply for Credit Transfer (CT) or Recognition of Prior Learning (RPL) based on previous study or relevant work experience.

Students who have completed SIT40521 Certificate IV in Kitchen Management may receive credit transfer, which can significantly reduce the course duration.

All applications are assessed in accordance with institutional policies and national training standards.

Education Pathway

Upon successful completion, students may progress to:

  • SIT60322 Advanced Diploma of Hospitality Management
  • Higher education qualifications in hospitality, tourism, or business

This qualification provides a strong pathway to senior management roles and further academic advancement.

Intake Dates

Heaton Institute offers flexible intake options throughout the year.

Available Intakes
2026 Start Date2027 Start Date
11 Jan 202611 Jan 2027
15 Feb 202621 Feb 2027
08 Mar 202628 Mar 2027
12 Apr 202625 Apr 2027
10 May 202630 May 2027
15 Jun 202627 Jun 2027
12 Jul 202625 Jul 2027
16 Aug 202629 Aug 2027
13 Sep 202626 Sep 2027
11 Oct 202631 Oct 2027
15 Nov 202628 Nov 2027
13 Dec 202626 Dec 2027

Course Duration

  • Duration: 75 weeks (including holidays)
  • Study Mode: Full-time
  • Weekly Study Load:
    • 20 hours classroom training
    • 5 hours self-study

Course Fee Summary

Enrolment Fee

$300

Tuition Fee

$22,000

Material Fee

$2000

Total Fee

$AU 24,300

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