SIT50416 Diploma of Hospitality Management

CRICOS: 0102064

Course Description

This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions

Course Duration/Fees

Full Time: Total: 104 Weeks (80 Study Weeks over 8 terms + 24 Weeks Term Break)
(Classes are rostered for 2½ days per week + self-study component. Full Time studies requires students to attend a minimum of 20 scheduled course contact hours per week)
Tuition Fees: Please refer to Course Details/Prices link for more details.
Application Fee: $250 (applicable on new enrolments only, once off fee)
Resource Fees: $250

The Resource Fee covers equipment and resources used in the delivery of your course at KCBT

The delivery methods for this course include

  • Face-to-face classroom-based structured learning.
  • Practical Training and Assessmentin KCBT designated Kitchen
    • THE KITCHEN Balcatta - 2 Cressall Rd, Balcatta WA 6021
    • Learners are expected to make their own travel arrangements to and from Kitchen to attend practical classes.
  • E-learning (Not more than 33% of the course)
  • Learners will be required to bring their laptop device (BYOD – bring your own device) - for further details regarding the BYOD policy visit: Policies

Entry Requirements

  • Must be 18 years of age or over
  • Completed Year 12 (or equivalent)
  • Minimum 5.5 IELTS score & above or equivalent or KCBT placement test.

(Those students who do not meet the minimum English requirement will need to package this program with an English Course before proceeding to this qualification).


Please refer to Course Details/Prices link for more details.

Course Content

To attain a Diploma of Hospitality 28 units must be achieved:

  • 13 core units; and
  • 15 elective units

** These units have a pre-requisite – SITXFSA001 Use Hygienic Practices for Food Safety.

BSBDIV501 Manage diversity in the workplace Core
BSBMGT517 Manage operational plan Core
SITXCCS007 Enhance customer service experiences Core
SITXCCS008 Develop and manage quality customer service practices Core
SITXCOM005 Manage conflict Core
SITXFIN004 Prepare and monitor budgets Core
SITXFIN003 Manage finances within a budgetCore
SITXGLC001 Research and comply with regulatory requirementsCore
SITXHRM002 Roster staffCore
SITXHRM003 Lead and manage peopleCore
SITXMGT001 Monitor work operationsCore
SITXWHS003 Implement and monitor work health and safety practicesCore
SITXMGT002 Establish and conduct business relationshipsCore
Group A
SITXFSA001Use hygienic practices for food safety Elective
Group B
SITHCCC020 Work effectively as a cook** Elective
Group C (other group C elective are listed below)
SITHCCC001 Use food preparation equipment**Elective
SITHCCC006 Prepare appetisers and salads**Elective
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes**Elective
SITHCCC007 Prepare stocks, sauces and soups**Elective
SITHCCC012 Prepare poultry dishes**Elective
SITHCCC013 Prepare seafood dishes**Elective
SITHCCC014 Prepare meat dishes**Elective
SITHCCC005 Prepare dishes using basic methods of cookery**Elective
SITXFSA002 Participate in safe food handling practicesElective
SITHCCC018 Prepare food to meet special dietary requirements**Elective
Other Electives
SITXINV002 Maintain the quality of perishable items**Elective
SITXHRM001 Coach others in job skillsElective
SITHKOP002 Plan and cost basic menusElective


All units of competence will be assessed using a selection of tools (including portfolios, reports, role-plays, observations in the real simulated work environment, case studies, questioning, simulation activities, and knowledge-based assessments). Any skill or observation part of the assessment and tests/exams will still be conducted in the classroom / kitchen.

Recognition of Prior Learning

An application can be made for RPL when the learner believes that they have already attained the necessary skills and competencies elsewhere (work, other study etc.). The RPL policy, procedure and application form is available from the reception upon request or on the college website (

Learners will be required to provide evidence to support their application. The application will be processed and assessed in accordance with the KCBT RPL and recognition Policy and Procedure. Assessment includes a challenge test of skill demonstration in a simulated or real work environment.

Credit Transfer

Learners, who can demonstrate they already hold any of the Units of Competency specified above, may be eligible to receive a credit transfer for those units. They will need to submit a verified Certificate or Statement of Attainment issued by a RTO for recognition purposes.

Please complete RPL or Credit Transfer or Exemption Form ()

Learners who are awarded a credit transfer will be exempted from completing those units at KCBT and this will be recorded on the system as a variation.

Study Pathway and Career Opportunities

Career Pathway

Employment opportunities resulting from the completion of this course may include following job roles:

  • Motel Manager
  • Chef Patissier
  • Sous Chef
  • Hospitality Manager
  • Restaurant Manager

    Pathways from the qualification:

    • After achieving SIT50416 Diploma of Hospitality Management, individuals could progress to:
      • SIT60316 Advanced Diploma of Hospitality Management or
      • Higher education qualifications in management.