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SIT50416 Diploma of Hospitality Management


his 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 inde-pendently, have responsibility for others and make a range of operational busi-
ness 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, cafes, and coffee
shops. This qualification allows for multiskilling and for specialisation in accom-
modation services, cookery, food and beverage and gaming.
National Code:
Cricos Code:
Mode Of Delivery:
78 weeks (inc. holidays)
Tuition Fee:
Enrolment Fee:
Material Fee:

Units of Competency

Unit Code Unit Title Core / Elective
SITXCCS015 Enhance customer service experiences C
SITXCCS016 Develop and manage quality customer service practices C
SITXCOM010 Manage conflict C
SITXFIN009 Manage finances within a budget C
SITXFIN010 Prepare and monitor budgets C
SITXGLC002 Identify and manage legal risks and comply with law C
SITXHRM008 Roster staff C
SITXHRM009 Lead and manage people C
SITXMGT004 Monitor work operations C
SITXMGT005 Establish and conduct business relationships C
SITXWHS007 Implement and monitor work health and safety practices C
Unit Code Unit Title Core / Elective
SITXFSA005 Use hygienic practices for food safety (Group A) E
SITXWHS005 Participate in safe work practices E
SITHCCC023* Use food preparation equipment (Group C) E
SITHCCC027* Prepare dishes using basic methods of cookery (Group C) E
SITHCCC028* Prepare appetisers and salads (Group C) E
SITHCCC029* Prepare stocks, sauces and soups (Group C) E
SITHCCC030* Prepare vegetable, fruit, egg and farinaceous dishes (Group C) E
SITHCCC031* Prepare vegetarian and vegan dishes (Group C) E
SITHCCC041* Produce cakes, pastries and breads (Group C) E
SITHPAT016* Produce desserts (Group C) E
SITHCCC035* Prepare poultry dishes  (Group C) E
SITHCCC036* Prepare meat dishes  (Group C) E
SITHCCC037* Prepare seafood dishes (Group C) E
SITXFSA006 Participate in safe food handling practices E
SITHKOP010 Plan and cost recipes E
SITHCCC043* Work effectively as a cook (Group B) E
SITHCCC042* Prepare food to meet special dietary requirements E

Note: SITXFSA001 Use hygienic practices for food safety – is a pre-requisite for all units marked with (*)

Units of Competency

Frequently Asked Questions

Students who complete this course may wish to continue their education into a range of Advanced Diploma qualifications, such as the SIT60316 Advanced Diploma of Hospitality Management.

This program is delivered in the classroom at our city campus Level 6 250 Collins Street. Practical face to face training is provided in a commercial kitchen located at Unit 4/60 Stubbs Street, Kensington, VIC 3031.

A work placement is also required. There are no additional fees for this work placement.
This qualification is expected to be completed in 78 weeks. This will include 60 weeks of face to face training and assessment spread over 6 terms of 10 weeks each (including a total of 48 hours of workplace for the unit SITHKOP005 Coordinate cooking operations*) and 18 weeks of term breaks (accumulative).
Students entering into this qualification as a pathway form their previous studies of SIT40516 Certificate IV in Commercial Cookery with Hilton Academy are expected to complete this course in 26 weeks after 18 units of credit transfer from the Certificate IV. The 26 weeks will include 20 weeks of face to face training and assessment spread over 2 terms of 10 weeks each and 6 weeks of term breaks (No placement required).
Students who have completed SIT40516 Certificate IV in Commercial Cookery with a different provider, will be granted credit of a minimum of fourteen (14) units that form a part of the core units for the Certificate IV. Credit mapping will be done and students will be advised prior to enrolment. Where applicable a customised training and assessment schedule will be created and provided to the student before commencement (No placement required)

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Potential employment options are in the hospitality and service industry as a manager, owner or a chef in small restaurant or a café or an executive chef, manager, general manager, food and beverage manager at a large hotel or resort.

There are no specific entry requirements as per the qualification details or training package. International students entering this course at Hilton Academy must meet the following entry requirements:

Age Requirements Students must be a minimum age of 18 years or above at the time of course commencement.
Academic Requirements To enter this qualification, applicants should have successfully completed an Australian Year 12 (or an international secondary school year which is equivalent to Australian Year 12) with satisfactory results, OR successful completion of a recognised Foundation Studies program in Australia, OR successful completion of the international Baccalaureate Certificate, OR Successful completion of an Australian qualification of AQF level 3. An educational achievement which is greater than any of these is also suitable.
English Language Requirements To enter this qualification, applicants must also meet English Language Requirements – IELTS (Academic) overall score of 5.5 or TOEFL IBT 46 or Cambridge English Advanced (CAE) 162 or PTE Academic 42 or equivalent. English language competence can also be demonstrated through documented evidence of any of the following:

  • Minimum five (5) years of study in English in Australia, Canada, New Zealand, Britain, America, South Africa or Ireland.
  • Completed in Australia in English a substantial component (at least 50%) of a qualification at AQF level 4 or higher.
  • Successfully completed in Australia in English the Senior Secondary Certificate of Education.
  • Completed a recognised ELICOS program and achieved an English Proficiency level of upper intermediate or equivalent.

Applicants without the documented evidence to demonstrate the required English language competence may undertake the Language Literacy and Numeracy (LLN) assessment online to achieve a result of ACSF level 3 to meet Hilton’s English Language entry requirement.

DHA requirements: Applicants must also provide documentation according to Department of Home Affair (DHA) requirements. For further information on student visa assessment level and documentation, visit Department of Home Affairs’ website at:

Additionally, all international students are required to:
• undertake pre-training review to determine suitability for the course and student needs during the enrolment process.
• complete an LLN assessment prior to the commencement of the course – it is a diagnostic process to identify if prospective student requires LLN support during study
Note: Some assessment tasks are completed using a computer and internet, and it is essential for the student to possess basic computer skills.

Relates to the learning achieved outside the formal education and training system. It is an assessment process that assesses the individual’s non-formal and informal learning. This may include any combination of formal or informal training and education, work experience or general life experience to determine the extent to which that individual has achieved the required learning outcomes, competency outcomes, or standards for entry to, and/or partial or total completion of, a qualification.

To receive RPL, we assess your previous work, education and life experiences against recognised qualifications.

Applications for RPL must be made prior to the commencement of the course – please speak with the Student Support Officer if you wish to apply. There is a fee for consideration of RPL applications.

If you have previously completed a unit with the same unit code or unit title as in your new course, you may be eligible for a credit transfer and you may not have to repeat that unit. You will need to complete a credit transfer application form, and provide a certified copy of the transcript of statement of attainment. There is a fee for this process. Applications for credit transfer must be made prior to the commencement of the course.

The following assessment methods (not limited to) may be used to assess the students:

  • Written and oral questions
  • Project based assessment
  • Third party reports
  • Observation