Diploma of
Hospitality Management

ACTB is CRICOS registered and welcomes students from all over the world.

SIT50416    Diploma of Hospitality Management

CRICOS Course Code: 108417M

Course Overview

This nationally recognised qualification aims to equip students with a broad range of hospitality and managerial skills and sound knowledge of industry to coordinate hospitality operations. The training package provides multiskilling and specialisation in accommodation and hospitality services, including cookery and food & beverage.

This course provides a pathway to work as a departmental or small business manager across any hospitality industry sector – including, restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.

Potential Job Roles

  • Bar/Café/Club/Restaurant Manager
  • Function Manager
  • Front Office Manager
  • Kitchen Manager
  • Sous Chef
  • Head Chef
  • Catering Operations Manager

Entry requirements

Though the qualification does not stipulate any entry requirements, ACTB uses the following criteria for entry into this course:

  • Aged 18+
  • IELTS 5.5 or equivalent English proficiency
  • Completed high school or equivalent


This course requires the completion of 28 units of competency.
Total: 13 core units and 15 elective units.

Unit Code and Name Core/ Elective
SITXHRM003 Lead and manage people Core
SITXCCS007 Enhance customer service experiences Core
SITXMGT002 Establish and conduct business relationships Core
BSBDIV501 Manage diversity in the workplace Core
SITXWHS003 Implement and monitor work health and safety practices Core
SITXFIN004 Prepare and monitor budgets Core
SITXGLC001 Research and comply with regulatory requirements Core
SITXFIN003 Manage finances within a budget Core
BSBMGT517 Manage operational plan Core
SITXHRM002 Roster staff Core
SITXMGT001 Monitor work operations Core
SITXCOM005 Manage conflict Core
SITXCCS008 Develop and manage quality customer service practices Core
SITXFSA001 Use hygenic practices for food safety Elective
SITHCCC020 Work effectively as a cook Elective
BSBTWK503 Manage meetings Elective
SITHCCC013 Prepare seafood dishes Elective
SITHCCC012 Prepare poulty dishes Elective
SITHCCC001 Use food preparation equipment Elective
SITHCCC005 Prepare dishes using basic methods of cookery Elective
SITHCCC018 Prepare food to meet special dietary requirements Elective
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Elective
SITHCCC007 Prepare stocks, sauces and soups Elective
BSBOPS502 Manage business operational plans Elective
BSBCRT511 Develop critical thinking in others Elective
BSBCMM511 Communicate with influence Elective
SITHKOP004 Develop menus for special dietary requirements Elective
SITHKOP005 Coordinate cooking operations Elective
*Electives may be changed at any stage at the discretion of the College.

Delivery Mode/Duration

This course is delivered as Classroom-based training

Total course duration: up to 85 weeks (Tuition: 65 weeks; Holidays: up to 20 weeks)
Number of hours per week: 20 hours
Class timetable: Classes may be held between 9am-9pm, Monday-Saturday (excluding public holidays).

Students are advised of their class timetables at the beginning of each term.

Delivery location: BRISBANE CAMPUS — 100 Brunswick St, Fortitude Valley QLD 4006

SUNSHINE COAST CAMPUS — 18-22 First Avenue, Maroochydore QLD 4558


For a full list of upcoming course start dates, see our Intake Dates page.

Assessment Methods

Assessments/Evidence-gathering techniques may include:

  • Role Play, Video recordings, Presentation and Discussion Forums
  • Oral – Questioning
  • Case study
  • Written assessments, Report, Essay, Research and Group Project

Pathways from the qualification

  • Advanced Diploma of Leadership and Management
  • Advanced Diploma of Business

Course Dates

For a list of upcoming course intake dates click here


Refer to the Fees section of the website, or click the relevant link below: