SIT50422 Diploma of Hospitality Management

Qualification Description

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. 

Possible Job Titles

  • Banquet or function manager
  • Bar manager
  • Café manager
  • Chef de cuisine
  • Chef patisserie
  • Club manager
  • Executive housekeeper
  • Front office manager
  • Gaming manager
  • Kitchen manager
  • Restaurant manager
  • Sous chef
  • Unit manager catering operations

*Gamma Education & Training Pty Ltd does not guarantee that international graduates will obtain the listed jobs as international student employment will depend on factors in the student’s home country and home country corporate environment. However, Graduates will gain skills relevant to the learning and development functions performed

Course Information

CRICOS Course Code


  • 78 weeks


  • Study Weeks = 60
  • Holiday Weeks = 18


  • Brisbane
  • Melbourne
  • Sydney

Entry Requirement

Gamma Education & Training Pty Ltd is committed to providing quality, industry-relevant education while supporting students throughout their study.

Cookery Hospitality Leadership Management Brisbane Sydney School College Gamma

Qualification Structure

28 units must be completed:

11 Core units
17 Elective units


SITXFSA005  Use hygienic practices for food safety
SITXFSA006  Participate in safe food handling practices
SITXFSA008  Develop and implement a food safety plan
SITXINV006  Receive, store and maintain stock
SITXCCS016  Develop and manage quality customer service practices
SITHFAB025  Prepare and serve espresso coffee
SITHKOP010  Plan and cost recipes
SITHKOP013  Plan cooking operations
SITHIND006  Source and use information on the hospitality industry
SITXCCS010  Provide visitor information
SITHFAB036  Provide advice on food
SITEEVT023  Plan in-house events
SITXCRI003  Respond to a customer in crisis
SITXCCS015 Enhance customer service experiences
SITHKOP015  Design and cost menus
SITXFIN010  Prepare and monitor budgets
SITXGLC002 Identify and manage legal risks and comply with law 
SITXHRM009  Lead and manage people
SITXCOM010  Manage conflict
SITXMGT005  Establish and conduct business relationships
SITXHRM008  Roster staff
SITXMPR014  Develop and implement marketing strategies
SITXFIN009  Manage finances within a budget
SITXINV007  Purchase goods
SITXMGT004  Monitor work operations
SITXWHS007  Implement and monitor work health and safety practices
BSBOPS504  Manage business risk 
BSBTWK503  Manage meetings

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