Qualification Outline

Date retreived
22/07/2026 4:24 AM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Diploma of Hospitality

Diploma of Hospitality

Qualification
National Code:
SIT50313
State Code:
J627
TGA Status:
Replaced
DTWD Status:
Replaced
National Endorsed, State Implementation and Classification
Field of Education
0803 - Business And Management
Original TGA Release Date
11/10/2013
Approved Date
14/02/2014
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
C
Nominal Hours
1255
Duration
4 Semesters
Current Release Number
1.00
Current Release Date
11/10/2013
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
1.00 11/10/2013 Current Approved
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.

This qualification is suitable for an Australian Apprenticeship pathway.

Job roles
This qualification provides a pathway to work in any sector of the hospitality industry as a departmental or small business manager.

Possible job titles include:
banquet or function manager
chef de cuisine
chef patissier
executive housekeeper
front office manager
gaming manager
kitchen manager
motel manager
restaurant manager
sous chef
unit manager (catering operations).

Schedule
Packaging Rules
Twenty eight (28) units must be completed:
- thirteen (13) core units
- fifteen (15) elective units, consisting of:
- one (1) unit from Group A
- one (1) unit from Group B
- eight (8) units from Group C
- ive (5) units from Group C, elsewhere in SIT12 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.
1. Core Units

All thirteen (13) units must be completed.

State Code National Code Title Hours Type
WF745 SITXCCS401 Enhance the customer service experience 60 Unit of competency
WF803 SITXMGT501 Establish and conduct business relationships 60 Unit of competency
WF814 SITXWHS401 Implement and monitor work health and safety practices 30 Unit of competency
WF786 SITXHRM402 Lead and manage people 60 Unit of competency
WF751 SITXCOM401 Manage conflict 20 Unit of competency
D4861 BSBDIV501A Manage diversity in the workplace 20 Unit of competency
WF775 SITXFIN402 Manage finances within a budget 30 Unit of competency
D0847 BSBMGT515A Manage operational plan 50 Unit of competency
WF746 SITXCCS501 Manage quality customer service 60 Unit of competency
WF802 SITXMGT401 Monitor work operations 40 Unit of competency
WF776 SITXFIN501 Prepare and monitor budgets 50 Unit of competency
WF783 SITXGLC501 Research and comply with regulatory requirements 70 Unit of competency
WF785 SITXHRM401 Roster staff 50 Unit of competency
2. Group A Elective Units

One (1) unit must be chosen from Group A.
Please refer to the packaging rules for the full details of available options.

State Code National Code Title Hours Type
WF779 SITXFSA101 Use hygienic practices for food safety 15 Unit of competency
WG923 SITHIND101 Use hygienic practices for hospitality service 15 Unit of competency
3. Group B Elective Units

One (1) unit must be chosen from Group B.
Please refer to the packaging rules for the full details of available options.

State Code National Code Title Hours Type
WF674 SITHKOP403 Coordinate cooking operations 60 Unit of competency
WF629 SITHCCC309 Work effectively as a cook 96 Unit of competency
WF669 SITHIND301 Work effectively in hospitality service 20 Unit of competency
4. Group C Elective Units

A minimum of eight (8) units must be chosen from Group C.
Please refer to the packaging rules for the full details of available options.

State Code National Code Title Hours Type
WF719 SITTTSL202 Access and interpret product information 55 Unit of competency
WF754 SITXEVT301 Access information on event operations 30 Unit of competency
WF750 SITXCOM301 Address protocol requirements 25 Unit of competency
D0971 BSBRES401A Analyse and present research information 40 Unit of competency
WF656 SITHGAM301 Analyse and report on gaming machine data 20 Unit of competency
WF653 SITHGAM202 Attend gaming machines 25 Unit of competency
WF790 SITXICT401 Build and launch a small business website 76 Unit of competency
D0760 BSBINN502A Build and sustain an innovative work environment 50 Unit of competency
WC098 CPPCLO2010A Clean ceiling surfaces and fittings 8 Unit of competency
WC097 CPPCLO2009A Clean glass surfaces 10 Unit of competency
WC100 CPPCLO2017A Clean wet areas 20 Unit of competency
WC109 CPPCLO3013A Clean window coverings 10 Unit of competency
D0783 BSBITU203A Communicate electronically 20 Unit of competency
WF640 SITHFAB302 Conduct a product tasting for alcoholic beverages 40 Unit of competency
WF659 SITHGAM304 Conduct Big Wheel games 20 Unit of competency
WF655 SITHGAM204 Conduct Keno games 5 Unit of competency
WF589 SITHACS302 Conduct night audit 20 Unit of competency
WF663 SITHGAM308 Conduct Rapid Roulette games 20 Unit of competency
WF664 SITHGAM309 Conduct Roulette games 120 Unit of competency
WF665 SITHGAM310 Conduct Sic Bo games 20 Unit of competency
D0757 BSBINN201A Contribute to workplace innovation 20 Unit of competency
WF794 SITXINV401 Control stock 25 Unit of competency
WF704 SITTPPD403 Coordinate and operate sustainable tourism activities 60 Unit of competency
WF674 SITHKOP403 Coordinate cooking operations 60 Unit of competency
WF808 SITXMPR404 Coordinate marketing activities 30 Unit of competency
WF805 SITXMPR401 Coordinate production of brochures and marketing materials 40 Unit of competency
WF806 SITXMPR402 Create a promotional display or stand 20 Unit of competency
D0784 BSBITU301A Create and use databases 20 Unit of competency
WB898 BSBITU302B Create electronic presentations 20 Unit of competency
WF658 SITHGAM303 Deal Baccarat games 80 Unit of competency
WF660 SITHGAM305 Deal Blackjack games 80 Unit of competency
WF661 SITHGAM306 Deal Poker games 160 Unit of competency
WF662 SITHGAM307 Deal Pontoon games 20 Unit of competency
WF676 SITHKOP501 Design and cost menus 30 Unit of competency
D0789 BSBITU306A Design and produce business documents 60 Unit of competency
WF687 SITHPAT404 Design and produce sweet buffet showpieces 45 Unit of competency
D0774 BSBITA401A Design databases 30 Unit of competency
D0645 BSBCRT301A Develop and extend critical and creative thinking skills 40 Unit of competency
WF782 SITXFSA401 Develop and implement a food safety program 36 Unit of competency
WF811 SITXMPR502 Develop and implement marketing strategies 80 Unit of competency
D0793 BSBITU402A Develop and use complex spreadsheets 60 Unit of competency
WF706 SITTPPD501 Develop host community awareness of tourism 30 Unit of competency
WF705 SITTPPD404 Develop in-house recreational activities 54 Unit of competency
D0780 BSBITU102A Develop keyboard skills 40 Unit of competency
WF673 SITHKOP402 Develop menus for special dietary requirements 12 Unit of competency
D1023 BSBSUS501A Develop workplace policy and procedures for sustainability 50 Unit of competency
D0720 BSBFRA402B Establish a franchise 50 Unit of competency
D1012 BSBSMB401A Establish legal and risk management requirements of small business 40 Unit of competency
D0759 BSBINN501A Establish systems that support innovation 50 Unit of competency
D4868 BSBMGT516C Facilitate continuous improvement 50 Unit of competency
WF626 SITHCCC306 Handle and serve cheese 5 Unit of competency
WF813 SITXWHS301 Identify hazards, assess and control safety risks 15 Unit of competency
D0677 BSBEBU502A Implement e business solutions 20 Unit of competency
WF774 SITXFIN401 Interpret financial information 20 Unit of competency
D0676 BSBEBU501A Investigate and design e business solutions 50 Unit of competency
WF586 SITHACS203 Launder linen and guest clothes 20 Unit of competency
D0704 BSBFIA304A Maintain a general ledger 40 Unit of competency
WF733 SITTTSL401 Maintain a product inventory 15 Unit of competency
WC096 CPPCLO2004A Maintain carpeted floors 8 Unit of competency
WC103 CPPCLO2035A Maintain cleaning storage areas 15 Unit of competency
D0701 BSBFIA301A Maintain financial records 60 Unit of competency
WC095 CPPCLO2001A Maintain hard floor surfaces 15 Unit of competency
D0631 BSBCMM401A Make a presentation 30 Unit of competency
D0724 BSBFRA502B Manage a franchise operation 40 Unit of competency
D0719 BSBFRA401B Manage compliance with franchisee obligations and legislative requirements 40 Unit of competency
WF761 SITXEVT503 Manage event staging components 40 Unit of competency
WF666 SITHGAM501 Manage gaming activities 90 Unit of competency
D0552 BSBADM502B Manage meetings 50 Unit of competency
WF763 SITXEVT505 Manage on-site event operations 60 Unit of competency
D0709 BSBFIM502A Manage payroll 60 Unit of competency
WF804 SITXMGT502 Manage projects 60 Unit of competency
D0721 BSBFRA403B Manage relationship with franchisor 40 Unit of competency
S8081 BSBRSK501B Manage risk 50 Unit of competency
WF651 SITHFAB501 Manage the sale or service of wine 70 Unit of competency
WF788 SITXHRM502 Manage volunteers 25 Unit of competency
D1014 BSBSMB403A Market the small business 40 Unit of competency
WD969 SIRXMER201 Merchandise products 35 Unit of competency
WD981 SIRXRSK201 Minimise loss 20 Unit of competency
WF686 SITHPAT403 Model sugar based decorations 60 Unit of competency
D1387 CPPSEC2012A Monitor and control individual and crowd behaviour 20 Unit of competency
WF789 SITXHRM503 Monitor staff performance 60 Unit of competency
WF810 SITXMPR501 Obtain and manage sponsorship 30 Unit of competency
WF634 SITHFAB202 Operate a bar 30 Unit of competency
WF654 SITHGAM203 Operate a TAB outlet 40 Unit of competency
WF639 SITHFAB301 Operate and monitor cellar systems 20 Unit of competency
WF657 SITHGAM302 Operate table games 80 Unit of competency
D0649 BSBCRT501A Originate and develop concepts 30 Unit of competency
WF613 SITHCCC104 Package prepared foodstuffs 6 Unit of competency
WF702 SITTPPD401 Package tourism products 50 Unit of competency
WF809 SITXMPR405 Participate in cooperative online marketing initiatives 32 Unit of competency
WF780 SITXFSA201 Participate in safe food handling practices 35 Unit of competency
D1418 CPPSEC3017A Plan and conduct evacuation of premises 20 Unit of competency
WF672 SITHKOP401 Plan and display buffets 36 Unit of competency
WF807 SITXMPR403 Plan and implement sales activities 20 Unit of competency
WF650 SITHFAB401 Plan and monitor espresso coffee service 60 Unit of competency
WF675 SITHKOP404 Plan catering for events or functions 36 Unit of competency
WF758 SITXEVT401 Plan in-house events or functions 40 Unit of competency
WF684 SITHPAT401 Prepare and model marzipan 24 Unit of competency
WF738 SITXADM501 Prepare and present proposals 30 Unit of competency
WF641 SITHFAB303 Prepare and serve cocktails 20 Unit of competency
WF636 SITHFAB204 Prepare and serve espresso coffee 30 Unit of competency
WF635 SITHFAB203 Prepare and serve non-alcoholic beverages 15 Unit of competency
D0705 BSBFIA401A Prepare financial reports 40 Unit of competency
WF627 SITHCCC307 Prepare food to meet special dietary requirements 55 Unit of competency
WF631 SITHCCC402 Prepare portion-controlled meat cuts 24 Unit of competency
WF723 SITTTSL304 Prepare quotations 20 Unit of competency
WF585 SITHACS202 Prepare rooms for guests 25 Unit of competency
WF612 SITHCCC103 Prepare sandwiches 6 Unit of competency
D0703 BSBFIA303A Process accounts payable and receivable 40 Unit of competency
WF773 SITXFIN201 Process financial transactions 30 Unit of competency
D0702 BSBFIA302A Process payroll 30 Unit of competency
WF724 SITTTSL305 Process reservations 20 Unit of competency
WF726 SITTTSL307 Process travel-related documentation 15 Unit of competency
WF624 SITHCCC304 Produce and serve food for buffets 24 Unit of competency
WF615 SITHCCC202 Produce appetisers and salads 26 Unit of competency
WF592 SITHASC202 Produce Asian appetisers and snacks 60 Unit of competency
WF598 SITHASC301 Produce Asian cooked dishes 80 Unit of competency
WF599 SITHASC302 Produce Asian desserts 50 Unit of competency
WF596 SITHASC206 Produce Asian rice and noodles 40 Unit of competency
WF595 SITHASC205 Produce Asian salads 40 Unit of competency
WF594 SITHASC204 Produce Asian sauces, dips and accompaniments 20 Unit of competency
WF593 SITHASC203 Produce Asian stocks and soups 25 Unit of competency
WF678 SITHPAT301 Produce cakes 30 Unit of competency
WF628 SITHCCC308 Produce cakes, pastries and breads 50 Unit of competency
WF605 SITHASC308 Produce Chinese roast meat and poultry dishes 30 Unit of competency
WF685 SITHPAT402 Produce chocolate confectionery 60 Unit of competency
WF618 SITHCCC205 Produce cook-chill and cook-freeze foods 40 Unit of competency
WF597 SITHASC207 Produce curry pastes and powders 25 Unit of competency
D0791 BSBITU309A Produce desktop published documents 50 Unit of competency
WF683 SITHPAT306 Produce desserts 80 Unit of competency
WF604 SITHASC307 Produce dim sum 30 Unit of competency
WF591 SITHASC201 Produce dishes using basic methods of Asian cookery 70 Unit of competency
WF614 SITHCCC201 Produce dishes using basic methods of cookery 50 Unit of competency
WF679 SITHPAT302 Produce gateaux, torten and cakes 60 Unit of competency
WF607 SITHASC310 Produce Indian breads 35 Unit of competency
WF609 SITHASC312 Produce Indian pickles and chutneys 20 Unit of competency
WF608 SITHASC311 Produce Indian sweetmeats 25 Unit of competency
WF600 SITHASC303 Produce Japanese cooked dishes 50 Unit of competency
WF603 SITHASC306 Produce Japanese desserts 20 Unit of competency
WF623 SITHCCC303 Produce meat dishes 50 Unit of competency
WF680 SITHPAT303 Produce pastries 30 Unit of competency
WF625 SITHCCC305 Produce pates and terrines 30 Unit of competency
WF682 SITHPAT305 Produce petits fours 30 Unit of competency
WF621 SITHCCC301 Produce poultry dishes 32 Unit of competency
WF601 SITHASC304 Produce sashimi 20 Unit of competency
WF622 SITHCCC302 Produce seafood dishes 32 Unit of competency
D0781 BSBITU201A Produce simple word processed documents 40 Unit of competency
WF630 SITHCCC401 Produce specialised food items 60 Unit of competency
WF616 SITHCCC203 Produce stocks, sauces and soups 32 Unit of competency
WF602 SITHASC305 Produce sushi 25 Unit of competency
WF606 SITHASC309 Produce tandoori dishes 25 Unit of competency
WF617 SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes 40 Unit of competency
WF681 SITHPAT304 Produce yeast based bakery products 42 Unit of competency
D0855 BSBMKG401B Profile the market 40 Unit of competency
D0758 BSBINN301A Promote innovation in a team environment 30 Unit of competency
WF590 SITHACS303 Provide accommodation reception services 30 Unit of competency
WF643 SITHFAB305 Provide advice on Australian wines 35 Unit of competency
WF642 SITHFAB304 Provide advice on beers, spirits and liqueurs 35 Unit of competency
WF647 SITHFAB309 Provide advice on food 40 Unit of competency
WF648 SITHFAB310 Provide advice on food and beverage matching 35 Unit of competency
WF644 SITHFAB306 Provide advice on imported wines 35 Unit of competency
WF743 SITXCCS302 Provide club reception services 20 Unit of competency
WG732 HLTAID003 Provide first aid 20 Unit of competency
D1419 CPPSEC3018A Provide for the safety of persons at risk 40 Unit of competency
WF649 SITHFAB311 Provide gueridon service 20 Unit of competency
WF584 SITHACS201 Provide housekeeping services to guests 10 Unit of competency
WF742 SITXCCS301 Provide lost and found services 2 Unit of competency
WF587 SITHACS204 Provide porter services 10 Unit of competency
WF652 SITHGAM201 Provide responsible gambling services 10 Unit of competency
WF633 SITHFAB201 Provide responsible service of alcohol 20 Unit of competency
WF637 SITHFAB205 Provide room service 15 Unit of competency
WF646 SITHFAB308 Provide silver service 30 Unit of competency
WF645 SITHFAB307 Provide table service of food and beverage 150 Unit of competency
WF588 SITHACS301 Provide valet service 40 Unit of competency
WF793 SITXINV301 Purchase goods 10 Unit of competency
WF787 SITXHRM501 Recruit, select and induct staff 80 Unit of competency
WF708 SITTPPD503 Research and analyse tourism data 100 Unit of competency
WF752 SITXCRI401 Respond to a customer in crisis 5 Unit of competency
WF619 SITHCCC206 Rethermalise chilled and frozen foods 20 Unit of competency
WF677 SITHKOP502 Select catering systems 60 Unit of competency
WF722 SITTTSL303 Sell tourism products and services 40 Unit of competency
WC101 CPPCLO2019A Sort and remove waste and recyclable materials 10 Unit of competency
WF667 SITHIND201 Source and use information on the hospitality industry 15 Unit of competency
WF781 SITXFSA202 Transport and store food 12 Unit of competency
D1015 BSBSMB404A Undertake small business planning 50 Unit of competency
WF727 SITTTSL308 Use a computerised reservations or operations system 120 Unit of competency
D1027 BSBWOR204A Use business technology 30 Unit of competency
WF779 SITXFSA101 Use hygienic practices for food safety 15 Unit of competency
WG923 SITHIND101 Use hygienic practices for hospitality service 15 Unit of competency
WC111 CPPCLO3016A Wash furniture and fittings 6 Unit of competency
WF629 SITHCCC309 Work effectively as a cook 96 Unit of competency
WF669 SITHIND301 Work effectively in hospitality service 20 Unit of competency
D1056 BSBWRT401A Write complex documents 50 Unit of competency
Replaces
State Code National Code Title Type
J454 SIT50312 Diploma of Hospitality Qualification
Replaced By
State Code National Code Title Type
AZW2 SIT50416 Diploma of Hospitality Management Qualification
VET Info Notes
Equivalent to SIT50312
Entry Requirements

There are no entry requirements for this qualification.

Traineeships and Apprenticeships
No information