SIT50416 Diploma of Hospitality Management

CRICOS: 0102064

Course Description

This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions

Course Duration/Fees

Full Time: Total: 104 Weeks (80 Study Weeks over 8 terms + 24 Weeks Term Break)
(Classes are rostered for 2½ days per week + self-study component. Full Time studies requires students to attend a minimum of 20 scheduled course contact hours per week)
Application Fee: $250
Resource Fees: $1650
Tuition Fees: $20,000

The delivery methods for this course include

  • Face-to-face classroom-based structured learning.
  • Practical Training and Assessmentin KCBT designated Kitchen
    • Don Hancey Kitchen in Osborne Park – Address: 2 Cressall Road, Balcatta WA.
    • Learners are expected to make their own travel arrangements to and from Kitchen to attend practical classes.
  • E-learning (Not more than 30% of the course)
  • Learners will be required to bring their laptop device (BYOD – bring your own device) - for further details regarding the BYOD policy visit: KCBT Policies (

Entry Requirements

  • Must be 18 years of age or over
  • Completed Year 12 (or equivalent)
  • Minimum 5.5 IELTS score & above or equivalent or KCBT placement test.

(Those students who do not meet the minimum English requirement will need to package this program with an English Course before proceeding to this qualification).


Please refer to Course Details/Prices link for more details.

Course Content

To attain a Diploma of Hospitality 28 units must be achieved:

  • 13 core units; and
  • 15 elective units

** These units have a pre-requisite – SITXFSA001 Use Hygienic Practices for Food Safety.

Unit Code and TitleType
BSBDIV501 Manage diversity in the workplace Core
SITXCOM005 Manage conflict Core
SITXFIN003 Manage finances within a budget Core
SITXHRM003 Lead and manage people Core
SITXMGT001 Monitor work operations Core
SITXWHS003 Implement and monitor work health and safety practicesCore
Group A
SITXFSA001Use hygienic practices for food safety Elective
Group B
SITHKOP005 Coordinate cooking operations** Elective
Group C (other group C elective are listed below)
SITHCCC007Prepare stocks, sauces and soups**Elective
SITHCCC019Produce cakes, pastries and breads** Elective
SITHPAT006Produce desserts**Elective
SITHCCC014Prepare meat dishes** Elective
SITHCCC008Prepare vegetable, fruit, eggs and farinaceous dishes**Elective
SITHKOP002 Plan and cost basic menusElective
SITHKOP004 Develop menus for special dietary requirementsElective
Other Electives
SITHCCC005 Prepare dishes using basic methods of cookery**Elective
SITHCCC012Prepare poultry dishes** Elective
SITHCCC013Prepare seafood dishes** Elective


All units of competence will be assessed using a selection of tools (including portfolios, reports, role-plays, observations in the real simulated work environment, case studies, questioning, simulation activities, and knowledge-based assessments). Any skill or observation part of the assessment and tests/exams will still be conducted in the classroom / kitchen.

Recognition of Prior Learning

An application can be made for RPL when the learner believes that they have already attained the necessary skills and competencies elsewhere (work, other study etc.). The RPL policy, procedure and application form is available from the reception upon request or on the college website (

Learners will be required to provide evidence to support their application. The application will be processed and assessed in accordance with the KCBT RPL and recognition Policy and Procedure. Assessment includes a challenge test of skill demonstration in a simulated or real work environment.

Credit Transfer

Learners, who can demonstrate they already hold any of the Units of Competency specified above, may be eligible to receive a credit transfer for those units. They will need to submit a verified Certificate or Statement of Attainment issued by a RTO for recognition purposes.

Please complete RPL or Credit Transfer or Exemption Form ()

Learners who are awarded a credit transfer will be exempted from completing those units at KCBT and this will be recorded on the system as a variation.

Study Pathway and Career Opportunities

Pathways into the qualification:

Preferred pathways for learners enrolling in the SIT50416 Certificate III in Commercial Cookery:

  • KCBT expects its SIT40516 candidates to progress to this course. Other candidates would be expected to have gained some industry experience prior to entering the qualification.

Pathways from the qualification:

  • After achieving SIT50416 Certificate IV in Commercial Cookery, individuals could progress to:
    • SIT60316 Advanced Diploma of Hospitality Management or
    • Higher education qualifications in management.

Learners may be able to receive credit transfer for some units of competency if they appear in the pathway.