SIT50422 Diploma of Hospitality Management

Oak Leaf Educational Institute

Hospitality Management

SIT50422 Diploma: Strategic Leadership for Global Hospitality.

Prepare for senior managerial roles with the skills to lead teams, manage finances, and drive operational excellence across the global hospitality sector.

Course Overview▼
  • Prepares students for senior hospitality roles with broad operational and managerial responsibilities.
  • Focuses on independent operation, team management, and strategic business decision-making.
  • Provides a pathway to management in restaurants, hotels, motels, clubs, pubs, and catering operations.
  • Enables multiskilling in accommodation services, cookery, food & beverage, and gaming.
Enrolment Information▼
  • CRICOS Course Code: 111727D
  • Duration: 78 Weeks
  • Study Mode: Blended – Classroom + Work-Based Training (20 hours per week)
Entry Requirements▼
  • International students must be at least 18 years old.
  • English proficiency: IELTS 6.0 or equivalent.
  • Completion of Australian Year 11 (or equivalent) or Certificate III or higher.
  • Alternative: IELTS 5.0 if packaged with at least 20 weeks of ELICOS.
Resources▼
  • Flexible learning with face-to-face workshops and modern classrooms.
  • Access to professional commercial kitchen facilities.
  • State-of-the-art technology for hands-on culinary training.
  • Professional Oak Leaf uniform provided.
Learner Requirements▼
Technology Access

Access to a suitable device (laptop/tablet) and a reliable internet connection.

Digital Literacy

Ability to navigate online resources, submit assessments electronically, and communicate via the student portal.

Course Units of Competency▼
Unit Code and TitleType
SITXCOM010 Manage conflictCore
SITXHRM009 Lead and manage peopleCore
SITXFIN009 Manage finances within a budgetCore
SITXMGT004 Monitor work operationsCore
SITXWHS007 Implement and monitor work health and safety practicesCore
SITXHRM008 Roster staffCore
SITXCCS015 Enhance customer service experienceCore
SITXCCS016 Develop and manage quality customer service practicesCore
SITXGLC002 Identify and manage legal risks and comply with lawCore
SITXMGT005 Establish and conduct business relationshipsCore
SITXFIN010 Prepare and monitor budgetsCore
SITXFSA008** Develop and implement a food safety programElective
SITHKOP013* Plan cooking operationsElective
SITXFSA005 Use hygienic practices for food safetyElective
SITHCCC027* Prepare dishes using basic methods of cookeryElective
SITHCCC030* Prepare vegetable, fruit, egg and farinaceous dishesElective
SITHCCC031* Prepare vegetarian and vegan dishesElective
SITHCCC035* Prepare poultry dishesElective
SITHCCC036* Prepare meat dishesElective
SITHCCC037* Prepare seafood dishesElective
SITHCCC041* Produce cakes, pastries and BreadsElective
SITHPAT016* Produce dessertsElective
SITHCCC029* Prepare stocks, sauces and soupsElective
SITHCCC042* Prepare food to meet special dietary requirementsElective
SITXFSA006 Participate in safe food handling practicesElective
SITHCCC023 Use food preparation equipmentElective
SITXHRM010 Recruit, select and induct staffElective
SITHCCC028 Prepare appetisers and saladsElective

*Prerequisite unit. **Unit represents 2 prerequisite units.

Pathways & Career Outcomes▼
Career Opportunities

Graduates may pursue roles as a Restaurant Manager, Hospitality Manager, Café Manager, or Operations Supervisor.

Key Skills Gained
  • Strategic team leadership and staff supervision
  • Financial management and budget monitoring
  • Business relationship development
  • Legal compliance and risk management
Guarantees to Learners▼
  • High-quality training aligned with national standards.
  • Access to qualified trainers and support resources.
  • A safe and supportive learning environment.
  • Transparent complaints and appeals processes.