Superior Technical College of Australia

SIT50422 Diploma of Hospitality Management

RTO Registration Code: 46552

CRICOS Provider Code 04444F

Build your capabilities and understanding to become a proficient chef. Develop expertise in budget management, customer relations, financial administration, stock control, and operational organisation. Strengthen your communication abilities and leadership qualities to effectively guide teams.

Duration

(6 Months – 26 weeks) including holidays and breaks

Location

Tuition Fee

Mode of Study

The delivery methods for this course include:

COURSE STRUCTURE
Qual UoC Code UoC Title Elec / Core
SIT50422 SITXWHS007 Implement and monitor work health and safety practices Core
SIT50422 SITXMGT004 Monitor work operations Core
SIT50422 SITXHRM008 Roster staff Core
SIT50422 SITXFIN009 Manage finances within a budget Core
SIT50422 SITXHRM009 Lead and manage people Core
SIT50422 SITXCOM010 Manage conflict Core
SIT50422 SITXCCS015 Enhance customer service experiences Core
SIT50422 SITXCCS016 Develop and manage quality customer service practices Core
SIT50422 SITXMGT005 Establish and conduct business relationships Core
SIT50422 SITXFIN010 Prepare and monitor budgets Core
SIT50422 SITXGLC002 Identify and manage legal risks and comply with law Core
SIT50422 SITXFSA008* Develop and implement a food safety program Elec
SIT50422 SITHKOP012* Develop recipes for special dietary requirements Elec
SIT50422 SITHKOP015* Design and cost menus Elec
SIT50422 SITHCCC029* Prepare stocks, sauces and soups Elec
SIT50422 SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes Elec
SIT50422 SITHCCC031* Prepare vegetarian and vegan dishes Elec
SIT50422 SITHCCC035* Prepare poultry dishes Elec
SIT50422 SITHCCC036* Prepare meat dishes Elec
SIT50422 SITHCCC037* Prepare seafood dishes Elec
SIT50422 SITHCCC041* Produce cakes, pastries and breads Elec
SIT50422 SITHCCC042* Prepare food to meet special dietary requirements Elec
SIT50422 SITHPAT016* Produce desserts Elec
SIT50422 SITHCCC026* Package prepared foodstuffs Elec
SIT50422 SITHCCC040* Prepare and serve cheese Elec
SIT50422 SITXWHS006 Identify hazards, assess and control safety risks Elec
SIT50422 SITXFSA005 Use hygienic practices for food safety Elec A
SIT50422 SITHCCC043* Work effectively as a cook Elec B
Note: Units marked with an asterisk (*) require a prerequisite.

Before you start your course, you will complete:

  • Application and interview
  • English language check
  • LLN test
  • Pre-enrolment suitability assessment
  • Course offer and Written Agreement
  • Acceptance and payment schedule
  • Confirmation of Enrolment (CoE)

All international students must:

  • Be 18 years of age or older
  • Have completed Year 10 (or equivalent)
  • Meet English requirements (IELTS 6 or equivalent)
  • Complete the LLN test
  • Have basic computer skills
  • Provide valid identity documentation
  • A personal laptop is required; learners must bring their own device.

Your visa requires you to:

  • Attend scheduled classes
  • Maintain course progress
  • Keep valid OSHC (health insurance)
  • Notify STC of any change of address/phone within 7 days
  • Remain enrolled in a CRICOS course

Work placement is a mandatory part of your cookery program for the unit SITHCCC043 Work effectively as a cook.

You will complete:

  • 48 service periods (breakfast, lunch and dinner)
  • A workplace logbook

STC will:

  • Arrange placements OR approve your existing workplace
  • Check workplace suitability
  • Support you throughout your placement
  • Visit you during your placement

Training includes:

  • Classroom theory
  • Practical cookery sessions
  • Demonstrations and guided practice
  • Online learning via axcelerate

Assessment may include:

  • Written tasks
  • Practical demonstrations
  • Projects
  • Workplace tasks

All assessments follow national standards and allow reattempts where permitted. Full rules are outlined in the Effective Training, Assessment and Validation Policy.

Attendance

International students must maintain at least 80% attendance each term.
If your attendance falls, STC will:

  • Contact you
  • Offer support
  • Begin an intervention plan if required
Course Progress

You must:

  • Complete assessments on time
  • Participate in practical kitchen sessions
  • Meet competency requirements across study periods

If you fall behind, you will receive an intervention plan.

  • Fees are listed on the STC website and in your Written Agreement.
  • Refunds follow the ESOS framework.
  • Refund conditions are explained before you enrol.

STC provides a range of support services to help you succeed academically, personally and socially.

Academic Support
  • Help understanding assessments
  • One-on-one trainer support
  • Study skills guidance
  • Additional practice for kitchen skills
LLN Support

Interpretation of LLN test results may lead to:

  • Additional tutoring
  • Language or literacy support
  • Referral to external providers (if required)
Personal and Wellbeing Support

You can speak to Student Services privately about:

  • Stress and mental health
  • Homesickness
  • Safety or personal issues
  • Accommodation concerns

If needed, STC may refer you to free or low-cost external services.

Technology & Portal Support
  • Help using axcelerate
  • Assistance with email and online submissions
  • Guidance with accessing resources

You may receive CT if you have already completed the exact same unit at another RTO.
Evidence required:

  • Statement of Attainment or USI transcript
  • Matching unit codes

RPL assesses your current skills from:

  • Previous study
  • Work experience
  • Life experience

Evidence may include:

  • Resume
  • Letters from employers
  • Work samples
  • Photos/videos of relevant tasks
  • Certificates

Speak to Student Services if you want to apply.

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