Purpose: 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 specialisation in accommodation services, cookery, food and beverage and gaming.
Delivery Method : Classroom (Blended)

At ANAE, we have work placement arrangements with industry. Students are able to access these work placement arrangements, but can also use their own work placement if they have one. Students can also arrange their own work placement. The training organisation will determine the suitability of the student’s host employer, including supervision and occupational health and
safety requirements. Please refer to the work placement agreement for more information.
Course CRICOS Code: 0101525
Course Duration: 104 Weeks (including 80 scheduled tuition weeks and up to 24 weeks of holidays)
Weekly student contact hours: 20 hours
Education Pathways: The further study pathways available to students who undertake this
qualification include:
 SIT60316 Advanced Diploma of Hospitality Management
Career Outcomes Possible job titles include: Banquet or function manager, Bar manager, Cafe manager, Chef de cuisine, Chef patissier, Club manager, Executive housekeeper, Front office manager, Gaming manager, Kitchen manager, Motel manager, Restaurant manager, Sous chef, Unit manager catering operations.
Pre-requisites: There are no pre-requisites for this qualification or any of the units of competency contained within it.
Admission Requirements:
  • All students must be 18 years of age or over at the time of applying for admission at Australian National Academy of
    Education.
  • Entry into this course requires an IELTS band score of 6 or in line with Department of Home Affairs (DHA) regulations.
  • Learning (ACSF Level 4, reading (ACSF Level 4), writing (ACSF level 3), oral communication (ACSF Level 4) and
    numeracy (ACSF Level 4) are desirable to participate in this course.
  • Satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12 qualification is required for
    entry into this qualification.
  • You will be required to complete a Pre-Training Review to determine your suitability for this qualification.
  • Completing a Language, Literacy and Numeracy (LLN) assessment.
  • Mature age students will also be considered without the minimum education requirements but with relevant work
    experience within chosen area of study and a demonstrated capacity to meet the course requirements.
Course Costs Tuition Fee $17,000

Other Costs:

Application Fee: $200 (non-refundable)

Resource fee: $1,100 (non-refundable)

Course Structure

The SIT50416 Diploma of Hospitality Management requires the completion of 28 units (including 13 core units and 15 electives).

Code Unit title Type
BSBDIV501 Manage diversity in the workplace Core
BSBMGT517 Manage operational plan Core
SITXCCS007 Enhance customer service experiences Core
SITXCCS008 Develop and manage quality customer service practices Core
SITXCOM005 Manage conflict Core
SITXFIN003 Manage finances within a budget Core
SITXFIN004 Prepare and monitor budgets Core
SITXGLC001 Research and comply with regulatory requirements Core
SITXHRM002 Roster staff Core
SITXHRM003 Lead and manage people Core
SITXMGT001 Monitor work operations Core
SITXMGT002 Establish and conduct business relationships Core
SITXWHS003 Implement and monitor work health and safety practices Core
SITHIND002 Source and use information on the hospitality Elective
SITXFSA001 Use hygienic practices for food safety Elective
SITHCCC001 Use food preparation equipment Elective
SITHCCC003 Prepare and present sandwiches Elective
SITHCCC005 Prepare dishes using basic methods of cookery Elective
SITHCCC006 Prepare appetisers and salads Elective
SITHCCC007 Prepare stocks, sauces and soups Elective
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Elective
SITHCCC012 Prepare poultry dishes Elective
SITHCCC013 Prepare seafood dishes Elective
SITHCCC014 Prepare meat dishes Elective
SITHPAT006 Produce desserts Elective
SITHCCC019 Produce cakes, pastries and breads Elective
SITHCCC018 Prepare food to meet special dietary requirements Elective
SITHKOP005 Coordinate cooking operations Elective