Diploma of Hospitality

This qualification provides the skills and knowledge for an individual to be competent as a manager in any hospitality functional area. This individual would possess a sound theoretical knowledge base and be able to use a range of specialised, technical or managerial competencies to plan, carry out and evaluate their own work and/or the work of their team. Work would be undertaken in various hospitality settings, such as restaurants, hotels, catering operations, motels, clubs, pubs, cafes and coffee shops.

The qualification is not suitable for an Australian apprenticeship pathway.

Job roles

Individuals with this qualification are able to perform roles such as:

managing a department in a large hospitality enterprise

managing a small hospitality enterprise.

Possible job titles include:

restaurant manager

kitchen manager

front office manager



sous chef

gaming manager

motel manager

unit manager (catering operations).

Prerequisite requirements

There are no prerequisites for entry to this qualification.



To achieve a Diploma of Hospitality, 39 units must be completed:

all 23 core units

16 elective units:

a minimum of 13 elective units must be selected from the list below

the remaining 3 elective units may be selected from this or another endorsed Training Package or accredited course

a maximum of 1 Languages other than English unit may be counted as an elective within this qualification.

In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification.


add topic SITXCCS002A

Provide quality customer service

add topic SITXCCS003A

Manage quality customer service

add topic SITXCOM001A

Work with colleagues and customers

add topic SITXCOM002A

Work in a socially diverse environment

add topic SITXCOM003A

Deal with conflict situations

add topic SITXFIN003A

Interpret financial information

add topic SITXFIN004A

Manage finances within a budget

add topic SITXFIN005A

Prepare and monitor budgets

add topic SITXGLC001A

Develop and update legal knowledge required for business compliance

add topic SITXHRM001A

Coach others in job skills

add topic SITXHRM003A

Roster staff

add topic SITXHRM005A

Lead and manage people

add topic SITXHRM007A

Manage workplace diversity

add topic SITXINV001A

Receive and store stock

add topic SITXINV002A

Control and order stock

add topic SITXMGT001A

Monitor work operations

add topic SITXMGT002A

Develop and implement operational plans

add topic SITXMGT006A

Establish and conduct business relationships

add topic SITXOHS001B

Follow health, safety and security procedures

add topic SITXOHS002A

Follow workplace hygiene procedures

add topic SITXOHS004B

Implement and monitor workplace health, safety and security practices

add topic SITXOHS005A

Establish and maintain an OHS system

Plus one of the following:

add topic SITHIND003A

Provide and coordinate hospitality service

add topic SITHCCC028A

Prepare, cook and serve food for menus

Subject lists

Diploma of Hospitality a8a75
Units: SITXMGT006A


    Not applicable.

Entry Requirements

Not applicable.

Licensing Information

Not applicable.

Employability Skills


SIT50307 Diploma of Hospitality

The following table contains a summary of the employability skills required by the hospitality industry for this qualification. The employability skills facets described here are broad industry requirements that may vary depending on qualification packaging options.


Accommodation Services

add topic SITHACS001B

Provide accommodation reception services

add topic SITHACS002B

Conduct night audit

add topic SITHACS003A

Provide porter services

add topic SITHACS004B

Provide housekeeping services to guests

add topic SITHACS005B

Prepare rooms for guests

add topic SITHACS006B

Clean premises and equipment

add topic SITHACS007B

Launder linen and guest clothes

add topic SITHACS008B

Provide valet service


add topic SITXADM001A

Perform office procedures

add topic SITXADM002A

Source and present information

add topic SITXADM003A

Write business documents

add topic SITXADM004A

Plan and manage meetings

add topic BSBRES401A

Analyse and present research information

Asian Cookery

add topic SITHASC001A

Use basic Asian methods of cookery

add topic SITHASC002A

Produce appetisers and snacks for Asian cuisines

add topic SITHASC003A

Prepare stocks and soups for Asian cuisines

add topic SITHASC004A

Prepare sauces, dips and accompaniments for Asian cuisines

add topic SITHASC005A

Prepare salads for Asian cuisines

add topic SITHASC006A

Prepare rice and noodles for Asian cuisines

add topic SITHASC007A

Prepare meat, poultry, seafood and vegetables for Asian cuisines

add topic SITHASC008B

Prepare desserts for Asian cuisines

add topic SITHASC009A

Prepare curry paste and powder for Asian cuisines

add topic SITHASC010A

Prepare satay for Asian cuisines

add topic SITHASC011A

Prepare vegetarian dishes for Asian cuisines

add topic SITHASC012A

Select, prepare and serve specialised Asian cuisines

add topic SITHASC013B

Plan menus for Asian cuisines

add topic SITHASC014A

Design and operate an Asian kitchen

add topic SITHASC015A

Prepare and produce Japanese raw fish (sashimi)

add topic SITHASC016A

Prepare and produce Japanese simmered, grilled, deep-fried and steamed dishes

add topic SITHASC017A

Prepare and produce Japanese one pot cookery

add topic SITHASC018A

Prepare and produce Japanese rice cookery

add topic SITHASC019A

Prepare and produce Japanese fruit-based desserts, cakes and sweetmeats

add topic SITHASC020A

Prepare and produce Chinese dim sum

add topic SITHASC021A

Prepare and produce Chinese roast meat cuts and poultry

add topic SITHASC022A

Prepare and produce tandoori food items

add topic SITHASC023A

Prepare and produce Indian breads

add topic SITHASC024A

Prepare and produce Indian sweetmeats

add topic SITHASC025A

Prepare and produce Indian chutney and pickles

add topic SITHASC026A

Prepare and produce Indonesian crackers

Client and Customer Service

add topic SITXCCS001B

Provide visitor information

add topic SITXCCS004A

Provide club reception services

add topic SIRXCCS001A

Apply point-of-sale handling procedures

Commercial Cookery and Catering

add topic SITHCCC001B

Organise and prepare food

add topic SITHCCC002A

Present food

add topic SITHCCC003B

Receive and store kitchen supplies

add topic SITHCCC004B

Clean and maintain kitchen premises

add topic SITHCCC005A

Use basic methods of cookery

add topic SITHCCC006A

Prepare appetisers and salads

add topic SITHCCC007A

Prepare sandwiches

add topic SITHCCC008A

Prepare stocks, sauces and soups

add topic SITHCCC009A

Prepare vegetables, fruit, eggs and farinaceous dishes

add topic SITHCCC010A

Select, prepare and cook poultry

add topic SITHCCC011A

Select, prepare and cook seafood

add topic SITHCCC012A

Select, prepare and cook meat

add topic SITHCCC013A

Prepare hot and cold desserts

add topic SITHCCC014A

Prepare pastries, cakes and yeast goods

add topic SITHCCC015A

Plan and prepare food for buffets

add topic SITHCCC016A

Develop cost-effective menus

add topic SITHCCC017A

Organise bulk cooking operations

add topic SITHCCC018A

Prepare pts and terrines

add topic SITHCCC019A

Plan, prepare and display a buffet

add topic SITHCCC020B

Prepare portion-controlled meat cuts

add topic SITHCCC021B

Handle and serve cheese

add topic SITHCCC022A

Prepare chocolate and chocolate confectionery

add topic SITHCCC023B

Select, prepare and serve specialised food items

add topic SITHCCC024B

Select, prepare and serve specialised cuisines

add topic SITHCCC025A

Monitor catering revenue and costs

add topic SITHCCC026A

Establish and maintain quality control of food

add topic SITHCCC027A

Prepare cook and serve food for food service

add topic SITHCCC028A

Prepare, cook and serve food for menus

add topic SITHCCC029A

Prepare foods according to dietary and cultural needs

add topic SITHCCC030A

Package prepared foodstuffs

add topic SITHCCC031A

Operate a fast food outlet

add topic SITHCCC032A

Apply cook-chill production processes

add topic SITHCCC033B

Apply catering control principles

add topic SITHCCC034A

Apply cook-freeze production processes

add topic SITHCCC035A

Develop menus to meet special dietary and cultural needs

add topic SITHCCC036B

Select catering systems

add topic SITHCCC037C

Manage facilities associated with commercial catering contracts

add topic SITHCCC038B

Plan catering for an event or function

add topic SITHCCC039B

Prepare tenders for catering contracts

add topic SITHCCC040A

Design menus to meet market needs

Communication and Teamwork

add topic SITXCOM004A

Communicate on the telephone

add topic SITXCOM005A

Make presentations

add topic SITXCOM006A

Address protocol requirements

Computer Operations and ICT Management

add topic BSBITU309A

Produce desktop published documents

add topic BSBITU301A

Create and use databases

add topic BSBITU302A

Create electronic presentations

add topic BSBITA401A

Design databases

add topic BSBITU402A

Develop and use complex spreadsheets

add topic BSBITU102A

Develop keyboard skills

add topic BSBWOR204A

Use business technology

add topic BSBITU201A

Produce simple word processed documents

add topic BSBITU306A

Design and produce business documents

add topic BSBITU203A

Communicate electronically

add topic CUFIMA01A

Produce and manipulate digital images

add topic ICAS1193B

Connect a workstation to the internet

add topic ICAS2017B

Maintain system integrity

Environmental Sustainability

add topic SITXENV001A

Participate in environmentally sustainable work practices

add topic SITXENV002A

Implement and monitor environmentally sustainable work practices

add topic SITXENV003A

Develop workplace policy and procedures for sustainability


add topic SITXEVT005B

Organise in-house events or functions


add topic SITXFIN001A

Process financial transactions

add topic SITXFIN002A

Maintain financial records

add topic SITXFIN006A

Obtain and manage sponsorship

add topic SITXFIN007A

Manage physical assets

add topic SITXFIN008A

Manage financial operations

add topic BSBFIA302A

Process payroll

add topic BSBFIA303A

Process accounts payable and receivable

add topic BSBFIA304A

Maintain a general ledger

add topic BSBFIA401A

Prepare financial reports

add topic BSBFIM502A

Manage payroll

First Aid

add topic HLTFA301B

Apply first aid

add topic HLTFA302A

Provide first aid in remote situation

Food and Beverage

add topic SITHFAB001C

Clean and tidy bar areas

add topic SITHFAB002C

Operate a bar

add topic SITHFAB003A

Serve food and beverage to customers

add topic SITHFAB004A

Provide food and beverage service

add topic SITHFAB005A

Provide table service of alcoholic beverages

add topic SITHFAB227A

Operate and monitor cellar systems

add topic SITHFAB007A

Complete retail liquor sales

add topic SITHFAB008A

Provide room service

add topic SITHFAB009A

Provide responsible service of alcohol

add topic SITHFAB010C

Prepare and serve non-alcoholic beverages

add topic SITHFAB011A

Develop and update food and beverage knowledge

add topic SITHFAB012B

Prepare and serve espresso coffee

add topic SITHFAB013A

Provide specialist advice on food

add topic SITHFAB015A

Prepare and serve cocktails

add topic SITHFAB016A

Plan and monitor espresso coffee service

add topic SITHFAB017A

Provide gueridon service

add topic SITHFAB018A

Provide silver service

add topic SITHFAB222A

Conduct a product tasting for alcoholic beverages

add topic SITHFAB428A

Manage the sale or service of wine

add topic SITHFAB323A

Provide advice on beers, spirits and liqueurs

add topic SITHFAB324A

Provide specialised advice on food and beverage matching

add topic SITHFAB325A

Provide specialised advice on Australian wines

add topic SITHFAB326A

Provide specialised advice on imported wines

Food Safety

add topic SITXFSA001A

Implement food safety procedures

add topic SITXFSA002A

Develop and implement a food safety program

add topic SITXFSA003A

Transport and store food in a safe and hygienic manner


add topic BSBFRA401B

Manage compliance with franchisee obligations and legislative requirements

add topic BSBFRA403B

Manage relationship with franchisor

add topic BSBFRA502B

Manage a franchise operation


add topic SITHGAM001A

Attend gaming machines

add topic SITHGAM002A

Operate a TAB outlet

add topic SITHGAM003A

Conduct a Keno game

add topic SITHGAM004B

Analyse and report on gaming machine data

add topic SITHGAM005A

Develop and manage gaming activities

add topic SITHGAM006A

Provide responsible gambling services

add topic SITHGAM007A

Operate table games

add topic SITHGAM008A

Deal a Baccarat game

add topic SITHGAM009A

Conduct a Big Wheel game

add topic SITHGAM010A

Deal a Blackjack game

add topic SITHGAM011A

Deal a Poker game

add topic SITHGAM012A

Deal a Pontoon game

add topic SITHGAM013A

Conduct a Rapid Roulette game

add topic SITHGAM014A

Conduct a Roulette game

add topic SITHGAM015A

Conduct a Sic Bo game

add topic SITHGAM016A

Spruik at a games location

Human Resource Management

add topic SITXHRM002A

Recruit, select and induct staff

add topic SITXHRM004A

Manage volunteers

add topic SITXHRM006A

Monitor staff performance

add topic SITXHRM008A

Manage workplace relations

add topic SITXHRM009A

Provide mentoring support to business colleagues


add topic SITXINV003A

Manage and purchase stock

Languages other than English

Employability skill

Industry/enterprise requirements for this qualification include:


Negotiating and liaising with a broad range of colleagues and customers on operational and service issues; consulting with others to elicit feedback and ideas; providing briefings to operational staff and other managers; consulting with team members about OHS issues; developing and maintaining workplace documentation such as operational procedures, staff-related documentation or reports.


Motivating and leading diverse teams; providing support and coaching; planning work operations to take account of team member strengths; taking a lead role in agreeing and establishing work team goals.

Problem solving

Developing and applying a range of strategies to address both typical and unpredictable workplace problems; responding effectively to a wide range of operational issues requiring immediate resolution; working with colleagues to develop practical solutions; monitoring and evaluating the effectiveness of solutions based on operational experience.

Initiative and enterprise

Generating options and ideas to address different workplace challenges; developing ideas about ways to improve operations and services; encouraging team members to be innovative; using knowledge of current and emerging tourism industry and marketplace trends to inform work practices.

Planning and organising

Understanding the roles and responsibilities of leaders and managers in the context of the overall enterprise; communicating goals, strategies and outcomes to team members; monitoring and evaluating plans, procedures and systems, including timelines and resources; actively participating in continuous improvement processes.


Understanding the legal and compliance framework that affects those working in the hospitality industry; maintaining general and technical knowledge to inform work practices.


Proactively maintaining and updating knowledge of hospitality industry trends and practices; being aware of hospitality industry professional development opportunities; supporting team members to learn.


Assessing, selecting and applying technologies used in the hospitality industry to support workplace operations and planning; understanding the operating capacity of different technologies, including emerging technologies used to support hospitality operations; supporting skill development required by new technologies.

Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described above for each employability skill are representative of the hospitality industry in general and may not reflect specific job roles. Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification.