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Qualification details

SIT50422 - Diploma of Hospitality Management (Release 2)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes SIT50416 - Diploma of Hospitality ManagementChanges to packaging rules, changes to core units. Elective list updated. 09/Jun/2022

Release Status:
Current
Releases:
ReleaseRelease date
2 (this release) 09/Sep/2022
(View details for release 1) 10/Jun/2022


Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnUsage RecommendationSort Table listing Units of Competency by the Usage Recommendation columnEssentialSort Table listing Units of Competency by the Essential column
BSBTWK501 - Lead diversity and inclusionLead diversity and inclusionCurrentElective
SITTPPD014 - Coordinate and operate sustainable tourism activitiesCoordinate and operate sustainable tourism activitiesCurrentElective
SITHIND005 - Use hygienic practices for hospitality serviceUse hygienic practices for hospitality serviceCurrentElective
CPPCLO3111 - Clean rooms, furniture and fittingsClean rooms, furniture and fittingsCurrentElective
SITXWHS006 - Identify hazards, assess and control safety risksIdentify hazards, assess and control safety risksCurrentElective
SITHCCC028 - Prepare appetisers and saladsPrepare appetisers and saladsCurrentElective
SITHACS015 - Conduct night auditConduct night auditCurrentElective
SITHCCC032 - Produce cook-chill and cook-freeze foodsProduce cook-chill and cook-freeze foodsCurrentElective
SITHCCC042 - Prepare food to meet special dietary requirementsPrepare food to meet special dietary requirementsCurrentElective
SITXCOM010 - Manage conflictManage conflictCurrentCore
SITHFAB021 - Provide responsible service of alcoholProvide responsible service of alcoholCurrentElective
SITHFAB033 - Provide advice on imported winesProvide advice on imported winesCurrentElective
SITHASC026 - Prepare curry pastes and powdersPrepare curry pastes and powdersCurrentElective
SITHPAT013 - Produce pastriesProduce pastriesCurrentElective
SITTPPD012 - Package tourism productsPackage tourism productsCurrentElective
SITHCCC039 - Produce pates and terrinesProduce pates and terrinesCurrentElective
SITHFAB024 - Prepare and serve non-alcoholic beveragesPrepare and serve non-alcoholic beveragesCurrentElective
SITHGAM036 - Deal Casino War gamesDeal Casino War gamesCurrentElective
SITXCCS010 - Provide visitor informationProvide visitor informationCurrentElective
SITHCCC027 - Prepare dishes using basic methods of cookeryPrepare dishes using basic methods of cookeryCurrentElective
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 149311 Conference And Event Organiser 
ASCED Qualification/Course Field of Education Identifier 0803 Business And Management 
Qualification/Course Level of Education Identifier 421 Diploma 
Taxonomy - Industry Sector N/A Hospitality 
Taxonomy - Occupation N/A Hospitality Manager,Motel Manager,Sous Chef,Chef Patissier,Restaurant Manager 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 149311 Conference And Event Organiser 04/Aug/2022 
ASCED Qualification/Course Field of Education Identifier 0803 Business And Management 04/Aug/2022 
Qualification/Course Level of Education Identifier 421 Diploma 10/Jun/2022 
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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.

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

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

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

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

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

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 

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 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 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