SIT50422 Diploma of Hospitality

Management

Release 2
SIT50422 Diploma of Hospitality Management Date this document was generated: 10 September 2022

SIT50422 Diploma of Hospitality Management

Modification History
Release Comments

Release 2 Release 2 Supersedes and is equivalent to Release 1, minor correction to

metadata and elective unit title.

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 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.
No occupational licensing, certification or specific legislative requirements apply to this
qualification at the time of publication.

Entry Requirements
There are no entry requirements for this qualification.

Packaging Rules
28 units must be completed:
 11 core units
 17 elective units, consisting of:
 1 unit from Group A
 1 unit from Group B
 11 units from Group C
 4 units from Group C, Group D, elsewhere in the SIT Training Package, or any other
current Training Package or accredited course.
The selection of electives must be guided by the job outcome sought, local industry
requirements and the complexity of skills appropriate to the AQF level of this qualification.

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SIT50422 Diploma of Hospitality Management Date this document was generated: 10 September 2022

Note: Units marked with * have one or more prerequisites. Refer to individual units for
details.

Core units

SITXCCS015 Enhance customer service experiences

SITXCCS016 Develop and manage quality customer service practices

SITXCOM010 Manage conflict

SITXFIN009 Manage finances within a budget

SITXFIN010 Prepare and monitor budgets

SITXGLC002 Identify and manage legal risks and comply with law

SITXHRM008 Roster staff

SITXHRM009 Lead and manage people

SITXMGT004 Monitor work operations

SITXMGT005 Establish and conduct business relationships

SITXWHS007 Implement and monitor work health and safety practices

Elective units

Group A - Hygiene

SITHIND005 Use hygienic practices for hospitality service

SITXFSA005 Use hygienic practices for food safety

Group B - Operations

SITHCCC043* Work effectively as a cook

SITHIND008 Work effectively in hospitality service

SITHKOP013* Plan cooking operations

Group C - Hospitality

Accommodation Services– Front Office, Housekeeping and Portering

CPPCLO3100 Maintain cleaning storage areas

CPPCLO3101 Clean carpeted floors

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CPPCLO3102 Clean hard floors

CPPCLO3103 Clean and maintain amenities

CPPCLO3105 Clean glass surfaces

CPPCLO3108 Clean window coverings

CPPCLO3111 Clean rooms, furniture and fittings

CPPCLO3112 Clean walls, ceilings and fittings

SITHACS009 Clean premises and equipment

SITHACS010 Provide housekeeping services to guests

SITHACS011 Prepare rooms for guests

SITHACS012 Launder linen and guest clothes

SITHACS013 Provide porter services

SITHACS014 Provide valet services

SITHACS015 Conduct night audit

SITHACS016 Provide accommodation reception services

SITTTVL001 Access and interpret product information

SITTTVL004 Sell tourism products or services

SITXCCS017 Use a computerised booking system

SITXCCS019 Prepare quotations

Asian Cookery

SITHASC020* Prepare dishes using basic methods of Asian cookery

SITHASC021* Prepare Asian appetisers and snacks

SITHASC022* Prepare Asian stocks and soups

SITHASC023* Prepare Asian sauces, dips and accompaniments

SITHASC024* Prepare Asian salads

SITHASC025* Prepare Asian rice and noodles

SITHASC026* Prepare curry pastes and powders

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SITHASC027* Prepare Asian cooked dishes

SITHASC028* Prepare Asian desserts

SITHASC029* Prepare Japanese cooked dishes

SITHASC030* Prepare sashimi

SITHASC031* Prepare sushi

SITHASC032* Produce Japanese desserts

SITHASC033* Prepare dim sum

SITHASC034* Prepare Chinese roast meat and poultry dishes

SITHASC035* Prepare tandoori dishes

SITHASC036* Prepare Indian breads

SITHASC037* Prepare Indian sweetmeats

SITHASC038* Prepare Indian pickles and chutneys

Client and Customer Service, Crisis Management

SITXCCS010 Provide visitor information

SITXCCS012 Provide lost and found services

SITXCCS013 Provide club reception services

SITXCRI003 Respond to a customer in crisis

Commercial Cookery and Catering

SITHCCC023* Use food preparation equipment

SITHCCC025* Prepare and present sandwiches

SITHCCC026* Package prepared foodstuffs

SITHCCC027* Prepare dishes using basic methods of cookery

SITHCCC028* Prepare appetisers and salads

SITHCCC029* Prepare stocks, sauces and soups

SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC031* Prepare vegetarian and vegan dishes

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SITHCCC032* Produce cook-chill and cook-freeze foods

SITHCCC033* Re-thermalise chilled and frozen foods

SITHCCC035* Prepare poultry dishes

SITHCCC036* Prepare meat dishes

SITHCCC037* Prepare seafood dishes

SITHCCC038* Produce and serve food for buffets

SITHCCC039* Produce pates and terrines

SITHCCC040* Prepare and serve cheese

SITHCCC041* Produce cakes, pastries and breads

SITHCCC042* Prepare food to meet special dietary requirements

SITHCCC044* Prepare specialised food items

E-Business

SIRXSTR001 Develop an ecommerce strategy

SIRXOSM002 Maintain ethical and professional standards when using

social media and online platforms

SIRXOSM004 Analyse performance of social media and online

business tools

SIRXOSM006* Develop and manage social media and online strategies

SIRXOSM007 Manage risk to organisational reputation in an online

setting

Events

SITEEVT020 Source and use information on the events industry

SITEEVT023 Plan in-house events

SITEEVT026 Manage event production components

SITEEVT028 Manage on-site event operations

Food and Beverage

SITHFAB021 Provide responsible service of alcohol

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SITHFAB023* Operate a bar

SITHFAB024* Prepare and serve non-alcoholic beverages

SITHFAB025* Prepare and serve espresso coffee

SITHFAB026* Provide room service

SITHFAB027* Serve food and beverage

SITHFAB028 Operate and monitor cellar systems

SITHFAB029* Conduct a product tasting for alcoholic beverages

SITHFAB030* Prepare and serve cocktails

SITHFAB031* Provide advice on beers, spirits and liqueurs

SITHFAB032* Provide advice on Australian wines

SITHFAB033* Provide advice on imported wines

SITHFAB034* Provide table service of food and beverage

SITHFAB035* Provide silver service

SITHFAB036 Provide advice on food

SITHFAB037* Provide advice on food and beverage matching

SITHFAB038 Plan and monitor espresso coffee service

SITHFAB039* Manage the sale or service of wine

Food Safety

SITXFSA006 Participate in safe food handling practices

SITXFSA007* Transport and store food

SITXFSA008* Develop and implement a food safety program

Gaming

SITHGAM022 Provide responsible gambling services

SITHGAM023* Attend gaming machines

SITHGAM024* Operate a TAB outlet

SITHGAM025* Conduct Keno games

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SITHGAM026* Analyse and report on gaming machine data

SITHGAM027* Deal Baccarat games

SITHGAM028* Conduct Big Wheel games

SITHGAM029* Deal Blackjack games

SITHGAM030* Deal Poker games

SITHGAM031* Deal Pontoon games

SITHGAM032* Conduct Rapid Roulette games

SITHGAM033* Conduct Roulette games

SITHGAM034* Attend casino gaming machines

SITHGAM035* Deal Caribbean Stud games

SITHGAM036* Deal Casino War games

SITHGAM037* Deal Mississippi Stud games

SITHGAM038* Conduct Rapid Baccarat games

SITHGAM039* Conduct Rapid Big Wheel games

SITHGAM040* Deal Three Card Poker games

Inventory

SITXINV006* Receive, store and maintain stock

SITXINV007 Purchase goods

SITXINV008 Control stock

Kitchen Operations

SITHKOP011* Plan and implement service of buffets

SITHKOP012* Develop recipes for special dietary requirements

SITHKOP014 Plan catering for events or functions

SITHKOP015* Design and cost menus

SITHKOP016 Select catering systems

Patisserie

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SITHPAT011* Produce cakes

SITHPAT012* Produce specialised cakes

SITHPAT013* Produce pastries

SITHPAT014* Produce yeast-based bakery products

SITHPAT015* Produce petits fours

SITHPAT016* Produce desserts

SITHPAT017* Prepare and model marzipan

SITHPAT018* Produce chocolate confectionery

SITHPAT019* Model sugar-based decorations

SITHPAT020* Design and produce sweet showpieces

Working in Industry

SITHIND006 Source and use information on the hospitality industry

Group D – General electives

Administration

BSBINS401 Analyse and present research information

BSBTWK503 Manage meetings

Communication and Teamwork

BSBCMM411 Make presentations

BSBTWK501 Lead diversity and inclusion

SITXCOM009 Address protocol requirements

Computer Operations and ICT Management

BSBTEC301 Design and produce business documents

BSBTEC303 Create electronic presentations

BSBTEC402 Design and produce complex spreadsheets

Environmental Sustainability

BSBSUS511 Develop workplace policies and procedures for

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sustainability

Finance

BSBFIN401 Report on financial activity

BSBHRM416 Process payroll

BSBHRM526 Manage payroll

SITXFIN007 Process financial transactions

SITXFIN008 Interpret financial information

First Aid

HLTAID011 Provide First Aid

Franchising

BSBESB406 Establish operational strategies and procedures for new

business ventures

Human Resource Management

SITXHRM010 Recruit, select and induct staff

SITXHRM011 Manage volunteers

SITXHRM012 Monitor staff performance

Languages other than English

SITXLAN008 Conduct oral communication in a language other than

English

SITXLAN009 Read and write information in a language other than

English

Management and Leadership

BSBOPS502 Manage business operational plans

BSBOPS504 Manage business risk

Marketing and Public Relations

BSBMKG431 Assess marketing opportunities

SITXMPR009 Coordinate production of brochures and marketing

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materials

SITXMPR010 Create a promotional display or stand

SITXMPR011 Plan and implement sales activities

SITXMPR012 Coordinate marketing activities

SITXMPR013 Participate in cooperative online marketing initiatives

SITXMPR014 Develop and implement marketing strategies

SITXMPR015 Obtain and manage sponsorship

Planning and Product Development

SITTPPD012 Package tourism products

SITTPPD014 Coordinate and operate sustainable tourism activities

SITTPPD015 Develop in-house recreational activities

SITTPPD016 Research and analyse tourism data

Security

CPPSEC2109 Monitor and control access and exit of persons and

vehicles from premises

CPPSEC2110 Monitor and control individual and crowd behaviour to

maintain security

CPPSEC3122 Plan provision of close protection services

Work Health and Safety

SITXWHS006 Identify hazards, assess and control safety risks

Qualification Mapping Information

Supersedes and is not equivalent to SIT50416 Diploma of Hospitality Management.

Links
Companion Volume implementation guides are found in VETNet -
https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694

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