Diploma of Hospitality Management
VET National Code : SIT50416
CRICOS Course Code : 0102176
Course Duration: 98 Weeks (Incl. Holidays)
Entry Requirements: Refer to this page below
Delivery Mode: Face-to-Face
AQF Level 4
This comprehensive course is designed to provide students with a wide range of skills and knowledge that enable students to grab employment opportunities in a variety of supervisory or management positions including Accommodation and Hospitality Managers, Kitchen Manager, Food and Beverage Manager, or outlet managers in food and beverage establishments and departments. The course will provide the individual with a flexible career pathway in the role of Manager in a range of hospitality areas. The course provides skills and knowledge for supervisory and entry level management skills in the hospitality industry. Through the study of marketing, financial management, human resource management, workplace diversity, legal knowledge for a hospitality business, rostering staff and quality hospitality service, graduates will be qualified to seek employment in many areas of the hospitality industry. 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. Our practical classes will provide plenty of one-on-one time with our trainers, allowing you to fully develop your technique and skills. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
This qualification is designed to provide a pathway to work in any hospitality industry sector as a departmental or small business manager. This course is designed for employment as an Accommodation and Hospitality Managers, Motel Manager, Chef Patissier, Sous Chef, Hospitality Manager, Restaurant Manager in hotels, restaurants, resorts, catering companies, clubs, pubs, and/or to continue higher studies, individuals could progress to the following course with Veritas Institute Australia:
SIT60316 Advanced Diploma of Hospitality Management
Veritas Institute Australia does not guarantee any placement into any pathway program (s) at another institute as it is entirely the responsibility of the student. Also, the college does not guarantee any migration or employment outcome upon course completion. Veritas Institute Australia also does not provide any assurance that students will always get a job upon returning to their home country. However, this qualification will offer a range of skills that aspiring chefs must have to work in hospitality, food service and other related sectors.
Mode of Study
Face to Face for minimum 20 hours per week plus Work Based Training
Location of Course Delivery
Classroom: Suite 14, Level 2 / 10–24 Moorabool Street | Geelong | Victoria 3220 |Australia
Simulated Commercial Kitchen: Sacred Heart College| Retreat Road| Newtown| Victoria 3220
Work based Training: Workplace kitchen as per student practical placement agreements. For more information about Work based training, please read the Work Based Training section in the student prospectus.
What is Work Based Training
WBT is considered to mean training and/or assessment that will occur in a workplace other than in Veritas Institute Australia’s own simulated commercial kitchen. It can be voluntary work within industry, designed to allow the learner to understand the workplace and the tasks involved in their chosen area of study. Voluntary meaning that the learner will engage in the same work practices as other employees but without being paid.
SIT50416 Diploma of Hospitality Management involves work-based training / Practical Placement for 48 complete food service periods (or approximately 192 hours) in a commercial kitchen. For more information about Work based training, please read the Work Based Training section in the student prospectus.
Although there are no formal prerequisites required to enter SIT50416 Diploma of Hospitality Management, however, International Students entering this course at Veritas Institute Australia must meet the minimum entry requirements as listed below:
Aged 18 or above
Passed Australian Year 12 or equivalent
IELTS (Academic) test score of 5.5 or equivalent
Successful completion of Veritas Institute Australia’s LLN Test at the appropriate ACSF Level.
Please read International Student Prospectus and Student Handbook for more information.
Awards issued on Completion
Students obtaining a competent result for all 28 units of competency will achieve the Nationally Recognised qualification SIT50416 Diploma of Hospitality Management (CRICOS Course Code: 0102176). A Record of Results will be issued to students who complete less than 28 units.
To successfully achieve this qualification, students need to complete 28 units of competency which include 13 core units, plus 15 elective units.
Unit of Competency Code
Unit of Competency Title
Core or Elective
Manage diversity in the workplace
Manage operational plan
Enhance customer service experiences
Develop and manage quality customer service practices
Manage finances within a budget
Prepare and monitor budgets
Research and comply with regulatory requirements
Lead and manage people
Monitor work operations
Establish and conduct business relationships
Implement and monitor work health and safety practices
Use hygienic practices for food safety
Work effectively as a cook**
Use food preparation equipment**
Plan and cost basic menus
Prepare dishes using basic methods of cookery**
Prepare appetisers and salads**
Prepare stocks, sauces and soups**
Prepare vegetable, fruit, egg and farinaceous dishes**
Prepare poultry dishes**
Prepare seafood dishes**
Prepare meat dishes**
Prepare food to meet special dietary requirements**
Produce cakes, pastries and breads**
*Elective units for this qualification are current at the time of publication and are subject to change. Please read https://www.asqa.gov.au/sites/default/files/2020-01/FACT_SHEET_Delivering_elective_units.pdf for more information about delivering elective units.
**Units marked ** have the pre-requisite unit SITXFSA001 Use Hygienic Practices for food safety.
Note- PLEASE NOTE THIS COURSE HAS BEEN SUPERSEDED*