SIT50422 Diploma of Hospitality Management (Culinary)

Course Overview

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 acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards, and industry codes of practice.

Entrance Requirements / Pre-requisites

  • All international learners need to apply to Complete Hospitality Training using the prescribed Learner Application for Enrolment Form, which needs to be submitted complete and signed.

Learner application: All applications from international learners will be assessed against the following criteria:

  • Genuine Student (GS) requirements as set by the Department of Home Affairs to establish genuine intent to enter Australia temporarily.
  • Age
    • Must be over 18. Complete Hospitality Training does not accept learners under 18 years of age.
  • English language requirements
    • entry into this course learners must be able demonstrate a IELTS 6.0 or equivalent English proficiency, OR
    • Copy of any international English test results (e.g.IELTS / TOEFL / PTE); OR
    • proof that the learner has successfully completed an English Language course with an Australian educational institution exiting at an Upper Intermediate level; OR
    • statement from an educational institution or similar evidence that confirms that English was the language of instruction if at least five years' studies completed in Australia, UK, USA, Canada, New Zealand, South Africa or Republic of Ireland; OR
    • confirmation that the learner has successfully completed in Australia in the English language either the Senior Secondary Certificate of Education or studies at the Certificate IV or higher level, in the two years before applying to Complete Hospitality Training; OR
    • Year 10 certificate or equivalent; OR
    • Cambridge C1 Advanced test results (Scale Score B2).
  • Overseas Health Cover (OSHC)
    • You are required to provide evidence of OSHC cover for the full duration of their learner visa.
  • Language, Literacy and Numeracy assessment
    • Learners will be required to undertake a Language, Literacy, and Numeracy (LLN) assessment to determine their ACSF level. The LLN assessment identifies the learner’s current LLN skill level to check whether they have the minimum skills required to successfully participate in the program and can develop the necessary employability skills. The assessment also identifies if LLN assistance will be required for the learner to undertake the course.
  • Pre-training review
    • CHT is committed to providing high quality training that aligns with industry and community demands and workforce needs. CHT is also committed to ensuring the best possible education, employment, and training outcomes for our learners. As a part of the application and enrolment process, all learners complete a pre-training review (PTR). This review ensures that individual learners are enrolled into the most suitable and appropriate qualification. It is also an opportunity for CHT to understand the learner’s individual needs and requirements, their current competencies that relate to the course and to identify opportunities for Recognition of Prior Learning (RPL) or Credit Transfers. The information gained from the PTR helps CHT design a learning and assessment strategy appropriate for the learner. CHT uses this review to provide the learner with the educational and support services they may need while studying to ensure they can achieve the best outcomes and benefits from the course they are enrolling in, according to their learning objectives, career aspirations and skill level.

Complete Hospitality Training staff will assess the supporting documents provided by international learners to ensure the above criteria are met prior to issuing a “Letter of Offer and Learner Agreement (LOLA)”.

Resources and technology

  • Learners must have access to their own laptop and up-to-date software such as
    • Microsoft Office
    • Excel
    • Adobe Acrobat Reader
  • The learner fees ensure learners receive
    • printed notes and
    • access to Wi-Fi (whilst on campus) for the duration of their course.
    • all other material, equipment and resources required to complete this course
  • Learners are required to purchase at their own cost the following prior to commencing their placement.
    • Black top, Black pants and Black shoes for placement

Possible job titles include

  • Hospitality manager
  • Banquet or function manager
  • Bar manager
  • Café manager
  • Club manager
  • Restaurant manager

Pathways to further study

  • SIT30821 Certificate III in Commercial Cookery
  • SIT40521 Certificate IV in Kitchen Management
  • SIT60322Advanced Diploma of Hospitality Management

Delivery mode

Classroom with Practical Placement

Course duration

24 months (102 weeks)


Name Code Type
Lead and manage people SITXHRM009 Core
Monitor work operations SITXMGT004 Core
Implement and monitor work health and safety practices SITXWHS007 Core
Manage finances within a budget SITXFIN009 Core
Roster staff SITXHRM008 Core
Manage conflict SITXCOM010 Core
Enhance customer service experiences SITXCCS015 Core
Develop and manage quality customer service practices SITXCCS016 Core
Prepare and monitor budgets SITXFIN010 Core
Identify and manage legal risks and comply with law SITXGLC002 Core
Establish and conduct business relationships SITXMGT005 Core
Use hygienic practices for food safety SITXFSA005 Elective
Participate in safe food handling practices SITXFSA006 Elective
Receive, store and maintain stock SITXINV006 Elective
Prepare dishes using basic methods of cookery SITHCCC027 Elective
Clean kitchen premises and equipment SITHKOP009 Elective
Work effectively as a cook SITHCCC043 Elective
Prepare stocks, sauces and soups SITHCCC029 Elective
Use food preparation equipment SITHCCC023 Elective
Prepare vegetable, fruit, eggs and farinaceous dishes SITHCCC030 Elective
Prepare appetisers and salads SITHCCC028 Elective
Prepare vegetarian and vegan dishes SITHCCC031 Elective
Prepare food to meet special dietary requirements SITHCCC042 Elective
Prepare poultry dishes SITHCCC035 Elective
Prepare meat dishes SITHCCC036 Elective
Prepare seafood dishes SITHCCC037 Elective
Produce cakes, pastries and breads SITHCCC041 Elective
Produce desserts SITHPAT016 Elective


CHT utilises competency-based assessment to demonstrate that you have achieved the skills and knowledge required by nationally recognised standards. A competency is a statement about the skills, knowledge, and attitudes required by a learner. Assessment of competencies may attract both direct (show and tell) and indirect (show, tell, and apply) assessment methods including written, oral, and practical techniques. Competency based assessment is very flexible, so can be tailored to meet the needs of each individual participant. You will know in advance about the type of assessment and how what evidence or observations are required to demonstrate your competency. There is the opportunity for reassessment and appeal, and our student handbook will provide you with this information.

Recognition of Prior Learning (RPL)

RPL is a process that provides a learner with credit for formal and non-formal training as well as life/work experience. Learners who believe they already have some of the competencies in the course may apply for Recognition of Prior Learning (RPL). Application may only be made prior to enrolment or start of study of the course and must be made using the RPL Application Form”. If the application is successful and results in a shorter course duration, Complete Hospitality Training may amend and reissue a CoE”.

Evidence that can be used to support an application for course recognition can include:

  • A detailed resume
  • Letters from employers
  • An interview with the Assessor
  • Work skills or knowledge
  • Paid or unpaid work experience
  • Life experience
  • Community work experience

Course credit will be granted if the learner can:

  • Provide sufficient evidence of relevant prior learning or experience
  • Demonstrate the competency/competencies required for the course
  • Present valid results of assessment or qualification.

Course credit will not be granted if the learner:

  • Cannot provide sufficient evidence

Is unable to demonstrate the competency/competencies required for the course.


All learners are required to complete a minimum of 36 complete service periods in an operational hospitality environment.

Complete Hospitality Training’s learners have options to complete placement including:

  • Vocational placement arranged by Complete Hospitality Training: Learners who are not currently in paid employment within an operational hospitality environment can undertake their placement utilising Complete Hospitality Training’s arrangements. Complete Hospitality Training will be responsible for arranging the vocational placement utilising its agreements with various providers.
  • Vocational placement:Learners who are not currently in paid employment within an operational hospitality environment can arrange their own vocational placement and complete a “Placement Agreement prior to the commencement of their placement.
  • Work placement: Learner who are currently in paid employment within an operational hospitality environment can arrange their own work placement. Work placement is paid employment and the “Placement Agreement must be completed prior to the commencement of their placement.


On successful completion of the course you will be issued with the nationally recognised qualification:

SIT50422 Diploma of Hospitality Management

Partial completion of the course requirements will result in a Statement of Attainment being issued where one or more accredited units have been completed.


Tuition Fees (GST Exempt) Cost
Full Fee $24,000

Download the current Diploma of Hospitality Management (Culinary) flyer.



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