RPL for Diploma of Hospitality Management

Diploma of Hospitality Management takes 28 units. Through Recognition of Prior Learning, each unit is assessed on evidence of work you have already done rather than on training you sit through.

What the assessment looks at

Every unit sets out what you must be able to do and what you must know. An assessor works through them one at a time, asking the same question each time: does this person's evidence show they can do this reliably, in a real workplace, recently enough to count?

You can read the full requirements for SIT50422 on the national training register. They are public, and worth a look before you spend anything — if the units describe work you have never done, RPL is not your route.

Evidence worth gathering before you start

• Photos of completed jobs, ideally showing a few stages of the same job, with their original dates intact.
• Job sheets, dockets, work orders or site diaries covering a spread of jobs.
• Supervisors, employers or clients who will confirm specifically what you did.
• Any licences or tickets you already hold.

How the guided process works

You work through the 28 units one at a time, talking about jobs you have actually done. You can speak rather than type. Add photos as you find them, and stop whenever you like — progress saves itself, and most people spread this over weeks while they dig out records. At the end you have an evidence portfolio your RTO's assessor can work through.

What this does not do

It does not assess you, and it cannot promise you SIT50422. An assessor at a registered training organisation makes that decision and may require further evidence or training. What a complete portfolio buys you is a fair assessment rather than a rejection over paperwork.

See what SIT50422 involves →

The 28 units you complete, chosen from these 185

You do not do all 185. Diploma of Hospitality Management is 11 core units, which everyone does, plus 17 chosen from the 174 electives below. Read both lists before you spend anything — it is the fastest way to tell whether RPL is your route. If most of this describes work you have done, you have a case to make. If whole sections describe work you have never touched, an assessor will say so, and doing the course is the honest answer.

Worth knowing: 89 of them have a prerequisite unit, so the order you gather evidence in matters.

Core units — everyone does these

• SITXCCS015 — Enhance customer service experiences
• SITXCCS016 — Develop and manage quality customer service practices
• SITXCOM010 — Manage conflict
• SITXFIN009 — Manage finances within a budget
• SITXFIN010 — Prepare and monitor budgets
• SITXGLC002 — Identify and manage legal risks and comply with law
• SITXHRM008 — Roster staff
• SITXHRM009 — Lead and manage people
• SITXMGT004 — Monitor work operations
• SITXMGT005 — Establish and conduct business relationships
• SITXWHS007 — Implement and monitor work health and safety practices

Electives — you choose from these

• BSBCMM411 — Make presentations
• BSBESB406 — Establish operational strategies and procedures for new business ventures
• BSBFIN401 — Report on financial activity
• BSBHRM416 — Process payroll
• BSBHRM526 — Manage payroll
• BSBINS401 — Analyse and present research information
• BSBMKG431 — Assess marketing opportunities
• BSBOPS502 — Manage business operational plans
• BSBOPS504 — Manage business risk
• BSBSUS511 — Develop workplace policies and procedures for sustainability
• BSBTEC301 — Design and produce business documents
• BSBTEC303 — Create electronic presentations
• BSBTEC402 — Design and produce complex spreadsheets
• BSBTWK501 — Lead diversity and inclusion
• BSBTWK503 — Manage meetings
• CPPCLO3100 — Maintain cleaning storage areas
• CPPCLO3101 — Clean carpeted floors
• CPPCLO3102 — Clean hard floors
• CPPCLO3103 — Clean and maintain amenities
• CPPCLO3105 — Clean glass surfaces
• CPPCLO3108 — Clean window coverings
• CPPCLO3111 — Clean rooms, furniture and fittings
• CPPCLO3112 — Clean walls, ceilings and fittings
• CPPSEC2109 — Monitor and control access and exit of persons and vehicles from premises
• CPPSEC2110 — Monitor and control individual and crowd behaviour to maintain security
• CPPSEC3122 — Plan provision of close protection services
• HLTAID011 — Provide First Aid
• SIRXOSM002 — Maintain ethical and professional standards when using social media and online platforms
• SIRXOSM004 — Analyse performance of social media and online business tools
• SIRXOSM006 — Develop and manage social media and online strategies
• SIRXOSM007 — Manage risk to organisational reputation in an online setting
• SIRXSTR001 — Develop an ecommerce strategy
• SITEEVT020 — Source and use information on the events industry
• SITEEVT023 — Plan in-house events
• SITEEVT026 — Manage event production components
• SITEEVT028 — Manage on-site event operations
• SITHACS009 — Clean premises and equipment
• SITHACS010 — Provide housekeeping services to guests
• SITHACS011 — Prepare rooms for guests
• SITHACS012 — Launder linen and guest clothes
• SITHACS013 — Provide porter services
• SITHACS014 — Provide valet services
• SITHACS015 — Conduct night audit
• SITHACS016 — Provide accommodation reception services
• SITHASC020 — Prepare dishes using basic methods of Asian cookery
• SITHASC021 — Prepare Asian appetisers and snacks
• SITHASC022 — Prepare Asian stocks and soups
• SITHASC023 — Prepare Asian sauces, dips and accompaniments
• SITHASC024 — Prepare Asian salads
• SITHASC025 — Prepare Asian rice and noodles
• SITHASC026 — Prepare curry pastes and powders
• SITHASC027 — Prepare Asian cooked dishes
• SITHASC028 — Prepare Asian desserts
• SITHASC029 — Prepare Japanese cooked dishes
• SITHASC030 — Prepare sashimi
• SITHASC031 — Prepare sushi
• SITHASC032 — Produce Japanese desserts
• SITHASC033 — Prepare dim sum
• SITHASC034 — Prepare Chinese roast meat and poultry dishes
• SITHASC035 — Prepare tandoori dishes
• SITHASC036 — Prepare Indian breads
• SITHASC037 — Prepare Indian sweetmeats
• SITHASC038 — Prepare Indian pickles and chutneys
• SITHCCC023 — Use food preparation equipment
• SITHCCC025 — Prepare and present sandwiches
• SITHCCC026 — Package prepared foodstuffs
• SITHCCC027 — Prepare dishes using basic methods of cookery
• SITHCCC028 — Prepare appetisers and salads
• SITHCCC029 — Prepare stocks, sauces and soups
• SITHCCC030 — Prepare vegetable, fruit, eggs and farinaceous dishes
• SITHCCC031 — Prepare vegetarian and vegan dishes
• SITHCCC032 — Produce cook-chill and cook-freeze foods
• SITHCCC033 — Re-thermalise chilled and frozen foods
• SITHCCC035 — Prepare poultry dishes
• SITHCCC036 — Prepare meat dishes
• SITHCCC037 — Prepare seafood dishes
• SITHCCC038 — Produce and serve food for buffets
• SITHCCC039 — Produce pates and terrines
• SITHCCC040 — Prepare and serve cheese
• SITHCCC041 — Produce cakes, pastries and breads
• SITHCCC042 — Prepare food to meet special dietary requirements
• SITHCCC043 — Work effectively as a cook
• SITHCCC044 — Prepare specialised food items
• SITHFAB021 — Provide responsible service of alcohol
• SITHFAB023 — Operate a bar
• SITHFAB024 — Prepare and serve non-alcoholic beverages
• SITHFAB025 — Prepare and serve espresso coffee
• SITHFAB026 — Provide room service
• SITHFAB027 — Serve food and beverage
• SITHFAB028 — Operate and monitor cellar systems
• SITHFAB029 — Conduct a product tasting for alcoholic beverages
• SITHFAB030 — Prepare and serve cocktails
• SITHFAB031 — Provide advice on beers, spirits and liqueurs
• SITHFAB032 — Provide advice on Australian wines
• SITHFAB033 — Provide advice on imported wines
• SITHFAB034 — Provide table service of food and beverage
• SITHFAB035 — Provide silver service
• SITHFAB036 — Provide advice on food
• SITHFAB037 — Provide advice on food and beverage matching
• SITHFAB038 — Plan and monitor espresso coffee service
• SITHFAB039 — Manage the sale or service of wine
• SITHGAM022 — Provide responsible gambling services
• SITHGAM023 — Attend gaming machines
• SITHGAM024 — Operate a TAB outlet
• SITHGAM025 — Conduct Keno games
• SITHGAM026 — Analyse and report on gaming machine data
• SITHGAM027 — Deal Baccarat games
• SITHGAM028 — Conduct Big Wheel games
• SITHGAM029 — Deal Blackjack games
• SITHGAM030 — Deal Poker games
• SITHGAM031 — Deal Pontoon games
• SITHGAM032 — Conduct Rapid Roulette games
• SITHGAM033 — Conduct Roulette games
• SITHGAM034 — Attend casino gaming machines
• SITHGAM035 — Deal Caribbean Stud games
• SITHGAM036 — Deal Casino War games
• SITHGAM037 — Deal Mississippi Stud games
• SITHGAM038 — Conduct Rapid Baccarat games
• SITHGAM039 — Conduct Rapid Big Wheel games
• SITHGAM040 — Deal Three Card Poker games
• SITHIND005 — Use hygienic practices for hospitality service
• SITHIND006 — Source and use information on the hospitality industry
• SITHIND008 — Work effectively in hospitality service
• SITHKOP011 — Plan and implement service of buffets
• SITHKOP012 — Develop recipes for special dietary requirements
• SITHKOP013 — Plan cooking operations
• SITHKOP014 — Plan catering for events or functions
• SITHKOP015 — Design and cost menus
• SITHKOP016 — Select catering systems
• SITHPAT011 — Produce cakes
• SITHPAT012 — Produce specialised cakes
• SITHPAT013 — Produce pastries
• SITHPAT014 — Produce yeast-based bakery products
• SITHPAT015 — Produce petits fours
• SITHPAT016 — Produce desserts
• SITHPAT017 — Prepare and model marzipan
• SITHPAT018 — Produce chocolate confectionery
• SITHPAT019 — Model sugar-based decorations
• SITHPAT020 — Design and produce sweet showpieces
• SITTPPD012 — Package tourism products
• SITTPPD014 — Coordinate and operate sustainable tourism activities
• SITTPPD015 — Develop in-house recreational activities
• SITTPPD016 — Research and analyse tourism data
• SITTTVL001 — Access and interpret product information
• SITTTVL004 — Sell tourism products or services
• SITXCCS010 — Provide visitor information
• SITXCCS012 — Provide lost and found services
• SITXCCS013 — Provide club reception services
• SITXCCS017 — Use a computerised booking system
• SITXCCS019 — Prepare quotations
• SITXCOM009 — Address protocol requirements
• SITXCRI003 — Respond to a customer in crisis
• SITXFIN007 — Process financial transactions
• SITXFIN008 — Interpret financial information
• SITXFSA005 — Use hygienic practices for food safety
• SITXFSA006 — Participate in safe food handling practices
• SITXFSA007 — Transport and store food
• SITXFSA008 — Develop and implement a food safety program
• SITXHRM010 — Recruit, select and induct staff
• SITXHRM011 — Manage volunteers
• SITXHRM012 — Monitor staff performance
• SITXINV006 — Receive, store and maintain stock
• SITXINV007 — Purchase goods
• SITXINV008 — Control stock
• SITXLAN008 — Conduct oral communication in a language other than English
• SITXLAN009 — Read and write information in a language other than English
• SITXMPR009 — Coordinate production of brochures and marketing materials
• SITXMPR010 — Create a promotional display or stand
• SITXMPR011 — Plan and implement sales activities
• SITXMPR012 — Coordinate marketing activities
• SITXMPR013 — Participate in cooperative online marketing initiatives
• SITXMPR014 — Develop and implement marketing strategies
• SITXMPR015 — Obtain and manage sponsorship
• SITXWHS006 — Identify hazards, assess and control safety risks

Each unit breaks down further into elements and performance criteria — the specific things you have to be able to show. The guide works through them one unit at a time and asks about jobs you have actually done, rather than making you read the register yourself.

Related qualifications

Same training package, and a common second choice for people who find this one is not quite their trade:

• Certificate III in Hospitality (Restaurant Front of House) (SIT30722, 20 units)

More RPL in hospitality, tourism and food

Every qualification in this industry, which of them have a guide ready, and what assessors here accept as evidence: RPL in hospitality, tourism and food.

When you are ready, see what SIT50422 costs and what the guide asks you for, or read what counts as evidence and how RPL compares with doing the course.