(SIT50422) Diploma of Hospitality Management

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AQF Code
Course Duration
22weeks-February intake; 20weeks-July intake
Hobart, Launceston
Intake Dates
Hobart-February, July Launceston-from July 2025
Study Mode
Full time, on-campus
Course Fee
$8,500 (prices include all material fees)
English Language Requirements
IELTS 5.5 (no band less than 5.0) or equivalent
Required Prior Study
Certificate IV in Commercial Cookery

Diploma of Hospitality Management

The Diploma of Hospitality Management can follow on from Certificate III and Certificate IV in Commercial Cookery. This course pathway provides broad and diverse skills and knowledge in Hospitality and Cookery Management.

Offering a combination of theoretical and practical training, the course covers advanced units such as finance, sustainability, diversity and managing human resources, within a cookery setting. This qualification provides students with the skills and knowledge for hospitality management roles.

Career Opportunities

Australian businesses value employees trained in staff management and may offer higher wages for their skills. The Average salary for a Chef in Australia is $56,886. (Source: www.mycareer.com.au).

This qualification provides the skills and the knowledge for an individual to be competent as a qualified chef. Work could be undertaken in various hospitality enterprises where food is prepared and served. Employment opportunities exist with small businesses, larger hotels, restaurants, cafes, hospitals, commercial catering operations, and event caterers in the following areas:

  • Professional Cook /Chef
  • Food and Beverage Manager
  • Catering Manager
  • Restaurant Owner /Operator

Course Structure

Students will train alongside highly experienced professional chefs in fully equipped kitchens and will have the opportunity to gain further workplace skills by completing placements with our industry partners.

To achieve a Certificate IV in Commercial Cookery, 28 units must be successfully completed:

13 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
15 Elective Units

Entry Requirements

  • IELTS 5.5 General Training (no band less than 5.0) or equivalent
  • Successful completion of Certificate III in Commercial Cookery and Certificate IV in Commercial Cookery.

Recognition of Prior Learning

At TasTAFE we believe that the things you already know how to do should be formally recognised.

Regardless of how, when or where the learning occurred, you may be eligible to apply for recognition of your skills and experience.  When you apply to attend TasTAFE you can ask for recognition of:

  • schooling
  • formal/informal learning
  • life experience
  • employment/work experience.

You may also be able to apply for credit transfer for units/modules that you have completed previously at another training organisation.

It is also possible to apply for credit for TasTAFE subjects if you decide to study at university.


Course information displayed on this website is subject to change.

You may be required to purchase additional materials or stationery for your course.