SIT50422 – Diploma in 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..

Entry Requirements

International Student

Please ask our friendly staff about course fees.
Start of each term. Please contact Admission Officer for information.
Learning and Assessment Strategy
Assessments are conducted during and on completion of training for each unit to determine if the learner is competent. The assessments are conducted using knowledge and skills assessments. Assessment methods may include: Assignment, Questioning (Oral/Written), Case Study, Third Party Report, In Class Activities, Observations, Role Play and RPL.
Credit Transfer/Recognition of Prior Learning (RPL):
Blue Bay College recognises qualifications issued by other RTOs. Blue Bay College will accept and mutually recognise the qualifications and Statements of Attainment awarded by any other registered training organisation unless precluded by licensing requirements. We can also grant you Credit Transfer for subjects or units you have completed where equivalence can be established between the unit in your course, and the subject or unit you have completed.
Career Prospect

After completion of the qualification, a person could obtain employment opportunities in various roles within the hospitality industry as a:

Job roles and titles may vary across the different industry sectors. 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.


Total number of units = 28 (13 core units plus 15 elective modules)
Unit Code Title Core / Elective
BSBDIV501 Manage diversity in the workplace Core
BSBITU301 Create and use databases Elective
BSBITU306 Design and produce business documents Elective
SITXCOM005 Manage conflict Core
SITXFIN003 Manage finances within a budget Core
SITXHRM002 Roster staff Core
SITXHRM003 Lead and manage people Core
SITXMGT001 Monitor work operations Core
SITXFSA001 Use hygienic practices for food safety Elective
SITXFSA002 Participate in safe food handling practices Elective
SITXWHS002 Identify hazards, assess and control safety risks Elective
SITXWHS003 Implement and monitor work health and safety practices Core
SITHCCC020 * Work effectively as a cook Elective
SITHIND002 Source and use information on the hospitality industry Elective
SITHKOP005 * Coordinate cooking operations Elective
BSBMGT517 Manage operational plan Core
SITXCCS007 Enhance customer service experiences Core
SITXCCS008 Develop and manage quality customer service practices Core
SITXFIN004 Prepare and monitor budgets Core
SITXGLC001 Research and comply with regulatory requirements Core
SITXMGT002 Establish and conduct business relationships Core
BSBADM502 Manage meetings Elective
BSBCMM401 Make a presentation Elective
BSBSUS501 Develop workplace policy and procedures for sustainability Elective
BSBRSK501 Manage risk Elective
BSBRES401 Analyse and present research information Elective
SITXHRM004 Recruit, select and induct staff Elective
SITXHRM006 Monitor staff performance Elective