Sydney Academy

The nationally accredited Diploma of Hospitality Management prepares you for management and supervisory roles in the diverse and ever-changing hospitality sector. Learn the essentials of operational hospitality management and refine your leadership style to help lead strong customer service.

Learn New Skills
Through a mix of theory and practical course work, learn to:

  • Lead hospitality services in real and simulated environments
  • Manage and deliver operational plans
  • Enhance customer service experiences
  • Prepare and manage budgets
  • Manage difficult situations and conflict

Develop Your Talent

Develop the attributes to help you get ahead:

  • An aptitude for teamwork and collaboration
  • Effective communication skills
  • A commitment to providing high levels of customer service
  • Leadership and management skills and ambition

Achieve Your Goals
Completing this course provides you with:

  • Confidence in your leadership approach
  • A nationally recognised qualification at Diploma level
  • Strong study pathways for career progression
  • A pathway into University

Career Opportunites

  • Banquet or function manager
  • Bar manager
  • Cafe manager
  • Chef de cuisine
  • Club manager
  • Executive housekeeper
  • Gaming manager
  • Kitchen manager
  • Motel manager
  • Sous chef

Packaging Rules
28 units must be completed:

  • 13 core units
  • 15 elective units, consisting of:
  • 1 unit from Group A
  • 1 unit from Group B
  • 8 units from Group C
  • 5 units from Group C, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

Core units
BSBDIV501 Manage diversity in the workplace
BSBMGT517 Manage operational plan
SITXCCS007 Enhance customer service experiences
SITXCCS008 Develop and manage quality customer service practices
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFIN004 Prepare and monitor budgets
SITXGLC001 Research and comply with regulatory requirements
SITXHRM002 Roster staff
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXMGT002 Establish and conduct business relationships
SITXWHS003 Implement and monitor work health and safety practices
Elective units
Group A
SITHIND001 Use hygienic practices for hospitality service
SITXFSA001 Use hygienic practices for food safety
Group B
SITHCCC020 Work effectively as a cook
SITHIND004 Work effectively in hospitality service
SITHKOP005 Coordinate cooking operations
Group C
Accommodation Services– Front Office, Housekeeping and Porting
CPPCLO2001A Maintain hard floor surfaces
CPPCLO2004A Maintain carpeted floors
CPPCLO2009A Clean glass surfaces
CPPCLO2010A Clean ceiling surfaces and fittings
CPPCLO2017A Clean wet areas
CPPCLO2019A Sort and remove waste and recyclable materials
CPPCLO2035A Maintain cleaning storage areas
CPPCLO3013A Clean window coverings
CPPCLO3016A Wash furniture and fittings
SITHACS001 Clean premises and equipment
SITHACS002 Provide housekeeping services to guests
SITHACS003 Prepare rooms for guests
SITHACS004 Launder linen and guest clothes
SITHACS005 Provide porter services
SITHACS006 Provide valet services
SITHACS007 Conduct night audit
SITHACS008 Provide accommodation reception services
SITTTSL002 Access and interpret product information
SITTTSL005 Sell tourism products and services
SITTTSL006 Prepare quotations
SITTTSL007 Process reservations
SITTTSL010 Use a computerised reservations or operations system
BSBADM502 Manage meetings
BSBRES401 Analyse and present research information
Asian Cookery
SITHASC001 Prepare dishes using basic methods of Asian cookery
SITHASC002 Prepare Asian appetisers and snacks
SITHASC003 Prepare Asian stocks and soups
SITHASC004 Prepare Asian sauces, dips and accompaniments
SITHASC005 Prepare Asian salads
SITHASC006 Prepare Asian rice and noodles
SITHASC007 Prepare curry pastes and powders
SITHASC008 Prepare Asian cooked dishes
SITHASC009 Prepare Asian desserts
SITHASC010 Produce Japanese cooked dishes
SITHASC011 Prepare sashimi
SITHASC012 Prepare sushi
SITHASC013 Prepare Japanese desserts
SITHASC014 Prepare dim sum
SITHASC015 Prepare Chinese roast meat and poultry dishes
SITHASC016 Prepare tandoori dishes
SITHASC017 Prepare Indian breads
SITHASC018 Prepare Indian sweetmeats
SITHASC019 Prepare Indian pickles and chutneys
Client and Customer Service, Crisis Management
SITXCCS002 Provide visitor information
SITXCCS004 Provide lost and found services
SITXCCS005 Provide club reception services
SITXCRI001 Respond to a customer in crisis
Commercial Cookery and Catering
SITHCCC001 Use food preparation equipment
SITHCCC003 Prepare and present sandwiches
SITHCCC004 Package prepared foodstuffs
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC009 Produce cook-chill and cook-freeze foods
SITHCCC010 Re-thermalise chilled and frozen foods
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC015 Produce and serve food for buffets
SITHCCC016 Produce pates and terrines
SITHCCC017 Handle and serve cheese
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Produce cakes, pastries and breads
SITHCCC021 Prepare specialised food items
SITHCCC022 Prepare portion-controlled meat cuts and meat products
Communication and Teamwork
BSBCMM401 Make a presentation
SITXCOM004 Address protocol requirements
Computer Operations and ICT Management
BSBITU301 Create and use databases
BSBITU302 Create electronic presentations
BSBITU306 Design and produce business documents
BSBITU402 Develop and use complex spreadsheets
BSBEBU501 Investigate and design e-business solutions
SITXEBS002 Develop, implement and monitor the use of social media in a business
Environmental Sustainability
BSBSUS501 Develop workplace policy and procedures for sustainability
SITEEVT001 Source and use information on the events industry
SITEEVT005 Plan in-house events or functions
SITEEVT008 Manage event staging components
SITEEVT010 Manage on-site event operations
BSBFIA302 Process payroll
BSBFIA303 Process accounts payable and receivable
BSBFIA304 Maintain a general ledger
BSBFIA401 Prepare financial reports
BSBFIM502 Manage payroll
SITXFIN001 Process financial transactions
SITXFIN002 Interpret financial information
First Aid
HLTAID011 Provide first aid
Food and Beverage
SITHFAB002 Provide responsible service of alcohol
SITHFAB003 Operate a bar
SITHFAB004 Prepare and serve non-alcoholic beverages
SITHFAB005 Prepare and serve espresso coffee
SITHFAB006 Provide room service
SITHFAB007 Serve food and beverage
SITHFAB008 Operate and monitor cellar systems
SITHFAB009 Conduct a product tasting for alcoholic beverages
SITHFAB010 Prepare and serve cocktails
SITHFAB011 Provide advice on beers, spirits and liqueurs
SITHFAB012 Provide advice on Australian wines
SITHFAB013 Provide advice on imported wines
SITHFAB014 Provide table service of food and beverage
SITHFAB015 Provide silver service
SITHFAB016 Provide advice on food
SITHFAB017 Provide advice on food and beverage matching
SITHFAB018 Provide gueridon service
SITHFAB019 Plan and monitor espresso coffee service
SITHFAB020 Manage the sale or service of wine
Food Safety
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXFSA003 Transport and store food
SITXFSA004 Develop and implement a food safety program
BSBFRA502 Manage a franchise operation
SITHGAM001 Provide responsible gambling services
SITHGAM002 Attend gaming machines
SITHGAM003 Operate a TAB outlet
SITHGAM004 Conduct Keno games
SITHGAM005 Analyse and report on gaming machine data
SITHGAM006 Deal Baccarat games
SITHGAM007 Conduct Big Wheel games
SITHGAM008 Deal Blackjack games
SITHGAM009 Deal Poker games
SITHGAM010 Deal Pontoon games
SITHGAM011 Conduct Rapid Roulette games
SITHGAM012 Conduct Roulette games
SITHGAM013 Conduct Sic Bo games
SITHGAM014 Manage gaming activities
SITHGAM015 Attend casino gaming machines
SITHGAM016 Deal Caribbean Stud games
SITHGAM017 Deal Casino War games
SITHGAM018 Deal Mississippi Stud games
SITHGAM019 Conduct Rapid Baccarat games
SITHGAM020 Conduct Rapid Big Wheel games
SITHGAM021 Deal Three Card Poker games
Human Resource Management
SITXHRM004 Recruit, select and induct staff
SITXHRM005 Manage volunteers
SITXHRM006 Monitor staff performance
SITXINV002 Maintain the quality of perishable items
SITXINV003 Purchase goods
SITXINV004 Control stock
Kitchen Operations
SITHKOP003 Plan and display buffets
SITHKOP004 Develop menus for special dietary requirements
SITHKOP005 Coordinate cooking operations
SITHKOP006 Plan catering for events or functions
SITHKOP007 Design and cost menus
SITHKOP008 Select catering systems
Languages other than English
SITXLAN003 Conduct oral communication in a language other than English
SITXLAN004 Conduct complex oral communication in a language other than English
SITXLAN005 Read and write information in a language other than English
SITXLAN006 Read and write documents in a language other than English
Management and Leadership
BSBRSK501 Manage risk
Marketing and Public Relations
BSBMKG401 Profile the market
SITXMPR001 Coordinate production of brochures and marketing materials
SITXMPR002 Create a promotional display or stand
SITXMPR003 Plan and implement sales activities
SITXMPR004 Coordinate marketing activities
SITXMPR005 Participate in cooperative online marketing initiatives
SITXMPR006 Obtain and manage sponsorship
SITXMPR007 Develop and implement marketing strategies
SITHPAT001 Produce cakes
SITHPAT002 Produce gateaux, torten and cakes
SITHPAT003 Produce pastries
SITHPAT004 Produce yeast-based bakery products
SITHPAT005 Produce petits fours
SITHPAT006 Produce desserts
SITHPAT007 Prepare and model marzipan
SITHPAT008 Produce chocolate confectionery
SITHPAT009 Model sugar-based decorations
SITHPAT010 Design and produce sweet buffet showpieces
Planning and Product Development
SITTPPD001 Package tourism products
SITTPPD003 Coordinate and operate sustainable tourism activities
SITTPPD004 Develop in-house recreational activities
SITTPPD005 Develop host community awareness of tourism
SITTPPD007 Research and analyse tourism data
CPPSEC2012A Monitor and control individual and crowd behaviour
CPPSEC3017A Plan and conduct evacuation of premises
CPPSEC3018A Provide for the safety of persons at risk
Work Health and Safety
SITXWHS002 Identify hazards, assess and control safety risks
Working in Industry
SITHIND001 Use hygienic practices for hospitality service
SITHIND002 Source and use information on the hospitality industry
SITHIND004 Work effectively in hospitality service


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