Diploma of Hospitality Management

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.

  • Course Code

    Course Code: CRICOS Code:
    SIT50416 097110C

  • Course Name

    Diploma of Hospitality Management

  • Delivery Mode

    Classroom: Duration:
    (Face to face) 73 weeks

  • Campus

    327 Bell St, Pascoe Vale South, VIC 3044

  • Course Fee

    Contact us for latest updates
    +61 3 90880255

Core Units

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
SITXFIN003 Manage finances within a budget Core
SITXFIN004 Prepare and monitor budgets Core
SITXGLC001 Research and comply with regulatory requirements Core
SITXHRM002 Roster staff Core
SITXHRM003 Lead and manage people Core
SITXMGT001 Monitor work operations Core
SITXMGT002 Establish and conduct business relationships Core
SITXWHS003 Implement and monitor work health and safety practices Core


SITXFSA001 Use hygienic practices for food safety Elective
SITHCCC020 Work effectively as a cook Elective
SITHCCC001 Use food preparation equipment Elective
SITXFSA002 Participate in safe food handling practices Elective
SITHCCC005 Prepare dishes using basic methods of cookery Elective
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Elective
SITHCCC012 Prepare poultry dishes Elective
SITXWHS002 Identify hazards, assess and control safety risks Elective
SITHCCC006 Prepare appetisers and salads Elective
SITHPAT006 Produce desserts Elective
SITXINV003 Purchase goods Elective
SITXINV004 Control stock Elective
SITXHRM001 Coach others in job skills Elective
SITHIND002 Source and use information on the hospitality industry Elective
SITHCCC014 Prepare meat dishes Core

To be eligible to enrol in Diploma of Hospitality Management participants must meet the following eligibility criteria:

  • Entry into the course at ETI requires IELTS band score of 5.5 or equivalent in line with Department of Home Affairs regulations.
  • Satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into this course..
  • All students must be of the age 18 years or over at the time of the scheduled course commencement.
  • Learners must meet English language requirements of the qualification.
  • No gap in the study. If there is a gap in the study, it needs to be justified by providing the evidences (such as pay slips, job offer in case the student started working after he/she left study).
  • All learners will be required to demonstrate their LLN (Language, Literacy, Numeracy) level on enrolling into this course.

Note: Candidates should be able to handle and cook dairy products and non-vegetarian food items including pork and may involve alcohol.Course participants are required to purchase a student cookery equipment kit. Please contact ETI in case you don’t have kit


On successful completion of this course the student would be awarded SIT50416 Diploma of Hospitality Management, which is nationally recognised qualification. This could help student to gain entry into career paths or higher education in hospitality industry.

Pathway Into The Qualification

It is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience prior to entering Diploma of Hospitality Management. However, this is not mandatory.

Pathway From The Qualification

After achieving Diploma of Hospitality Management, individuals could progress to Advanced Diploma of Hospitality Management or higher education qualifications in management.

Employment Opportunities

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 title includes:

  • banquet or function manager
  • bar manager
  • café manager
  • chef de cuisine
  • chef patissier
  • club manager
  • executive housekeeper
  • front office manager
  • gaming manager
  • kitchen manager
  • motel manager
  • restaurant manager
  • sous chef
  • unit manager catering operations.

This course is offered full time over 73 weeks (including holidays) on a full-time basis for 20 hours per week. Students need to gain competency in 28 units (13 core units and 15 elective units) to successfully complete this course.

Monthly Intake commencing the first Monday of every month.

Training is conducted in the classroom as well as in the commercial kitchen settings when required to simulate real work environment. The delivery will include face to face training, lectures, discussions, research, learning activities, group work, and supervised practical sessions. Students undertaking this course will also have access to commercial kitchen located at Level 3, 20 Otter street, Collingwood VIC 3066.

Assessments comprise of written assignments/projects/reports/Observation.

Students may apply for Recognition of Prior Learning (RPL) by providing evidence that they have the required skills and knowledge in the specific areas of competency through work /industry experience and/or completed eligible assessments in an equivalent or higher qualification. Appropriate credit transfer may be granted to eligible students against each unit of competency on evidence to successful completion of the same unit in an equivalent or higher nationally endorsed qualification. Students with credit transfers or recognition of prior learning will finish the course in a shorter duration and are advised to consult appropriate authorities/bodies for applicable criteria if they are planning further study or stay in Australia.

Recognition of prior learning (RPL)

Recognition of prior learning (RPL) is an assessment process that involves assessment of an individual’s relevant prior learning (including formal, informal and non-formal learning) to determine the credit outcomes of an individual application for credit.


Credit Transfer

Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications.