Previous Version Version Effective: 24th of June, 2020
Version Effective: 24th of June, 2020

SIT50416 - Diploma of Hospitality Management

Course Details

Course Summary

This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming. Commercial Cookery, Restaurant and Bar Specialisation The Commercial Cookery, Restaurant and Bar Specialisation, will give you skills and knowledge in Commercial Cookery and Restaurant service. As the course progresses you will develop a broad range of hospitality skills combined with managerial skills and industry knowledge and develop essential skills to manage and operate a hospitality establishment. These skills will make a well-rounded and multi-skilled employee because of your understanding of numerous roles across the hospitality sector. Restaurant and Bar Specialisation The Restaurant and Bar Specialisation will give you the edge on how to succeed in hospitality management, designed to improve your ability to lead and manage people. This specialisation is an opportunity to progress through the ranks by gaining greater levels of knowledge and experience in supervisory roles. This hands on course provides you the training and development you require for your future career. 

Entry Requirements

There are no entry requirements for this course.

Vocational Placement and Work Integrated Learning

Students must complete a Vocational Placement and/or Work Integrated Learning as part of this qualification.

Additional information

Practical skills must be demonstrated in an operational food and beverage outlet or simulated environment such as a pub, club, cafes or restaurants. Students not currently working in the industry, or who do not have access to workplace simulated environments will need to discuss this with the teaching team.

VET Student Loan Information

VET Student Loans may be available for eligible students in approved Diploma level qualifications. The loan can be used towards Tuition Fees only and does not cover additional expenses such as textbooks, uniforms, equipment, travel, tools, and accommodation or general living expenses. Loan limits or caps may apply for some eligible courses and where a loan limit is reached for a course, students may be required to pay upfront for any remaining units.

For more information or to check your eligibility for a VET Student Loan, please visit our VET Student Loans webpage or contact us .

Course Details

Course Type Qualification
Student Availability
  • International
  • Domestic
Fees
Full Fee $15,372.00 (2020)
$15,680.00 (2021)
Subsidised Full Fee $10,640.00 (2020)
$10,864.00 (2021)
Subsidised Concession Fee $9,212.00 (2020)
$9,408.00 (2021)
Fee for service per unit $549.00 (2020)
$560.00 (2021)
Fee for service (International) $15,335.00 (2020)
Fee for service per unit (International) $547.67 (2020)
Subsidised full fee per unit $380.00 (2020)
$388.00 (2021)
Subsidised concession fee per unit $329.00 (2020)
$336.00 (2021)
TAFE Priority Training Program fee per unit $263.20 (2021)
For detailed information on Course Fees, visit www.cqu.edu.au/fees
Application Mode
  • Direct To University
How to Apply Please Enquire or Apply Now
Study Area
  • Hospitality and Beauty
Skill Area
  • Hospitality
AQF Level Level 5: Diploma

Admission Codes

Domestic Students
Tertiary Admission Centre Codes (TAC) Codes
Not Applicable
International Students
CRICOS Codes
  • ROC - 090984J
  • MKC - 090984J

Student Outcomes, Career Opportunities and Occupations

Possible job titles include a Banquet or Function Manager, Bar Manager, Cafe Manager, Chef De Cuisine, Chef Patissier, Club Manager, Executive Housekeeper, Front Office Manager, Kitchen Manager, Motel Manager, Restaurant Manager, Sous Chef, Unit Manager (Catering Operations).

Course Structures

In order to complete this course, you must:

  1. Complete 13 core units
  2. Complete 15 elective units

Study Mode Definitions

  • Mixed Mode courses are delivered online and require compulsory attendance of site-specific learning activities such as on-campus residential schools and/or workshops.
  • Online courses are delivered using online resources only.
  • On-campus courses are delivered using a combination of face-to-face and video conferencing style teaching at CQUniversity campuses.

*All study modes may include Vocational placement and/or work integrated learning.

Select a course structure below to view the delivery details , including the different study modes offered for each structure.

Please select a course structure from the options below:
Restaurant and Bar Specialisation - On Campus

12 months full-time or 18 months part-time
  • RPL/RCC/Credit
  • On-campus
Module 1 - Restaurant Service

SITXFSA001 and SITHFAB002 are prerequisite units for SITHFAB014.

SITHIND004 Work effectively in hospitality service More Information Training.gov Details
SITHFAB014 Provide table service of food and beverage More Information Training.gov Details
Module 2 - Working Hygienically and Storing Stock
SITXINV001 Receive and store stock More Information Training.gov Details
SITXFSA001 Use hygienic practices for food safety More Information Training.gov Details
Module 3 - Bar Service

SITXFSA001 and SITHFAB002 are prerequisite units for SITHFAB003.

SITXFSA001 is a prerequisite unit for SITHFAB001.

SITHFAB001 Clean and tidy bar areas More Information Training.gov Details
SITHFAB003 Operate a bar More Information Training.gov Details
Module 4 - Making Beverages

SITXFSA001 is a prerequisite unit for both SITHFAB004 and SITHFAB005.

SITHFAB005 Prepare and serve espresso coffee More Information Training.gov Details
SITHFAB004 Prepare and serve non-alcoholic beverages More Information Training.gov Details
Module 5 - Source Legislative Information for Hospitality
SITHIND002 Source and use information on the hospitality industry More Information Training.gov Details
SITHFAB002 Provide responsible service of alcohol More Information Training.gov Details
Module 6 - Process Financial Transactions
SITXFIN001 Process financial transactions More Information Training.gov Details
Module 7 - Mixing Cocktails and Planning Events

SITXFSA001 and SITHFAB002 are prerequisite units for SITHFAB010.

SITHFAB010 Prepare and serve cocktails More Information Training.gov Details
SITEEVT005 Plan in-house events or functions More Information Training.gov Details
Module 8 - Working Safely, Compliance and Legislation Requirements
SITXGLC001 Research and comply with regulatory requirements More Information Training.gov Details
SITXWHS003 Implement and monitor work health and safety practices More Information Training.gov Details
Module 9 - Management Skills
BSBMGT517 Manage operational plan More Information Training.gov Details
BSBDIV501 Manage diversity in the workplace More Information Training.gov Details
SITXCOM005 Manage conflict More Information Training.gov Details
Module 10 - Quality Customer Service
SITXCCS007 Enhance customer service experiences More Information Training.gov Details
SITXCCS008 Develop and manage quality customer service practices More Information Training.gov Details
Module 11 - Managing Staff
SITXHRM002 Roster staff More Information Training.gov Details
SITXHRM003 Lead and manage people More Information Training.gov Details
Module 12 - Human Resource Management
SITXMGT001 Monitor work operations More Information Training.gov Details
SITXMGT002 Establish and conduct business relationships More Information Training.gov Details
Module 13 - Financial Practices
SITXFIN002 Interpret financial information More Information Training.gov Details
SITXFIN003 Manage finances within a budget More Information Training.gov Details
SITXFIN004 Prepare and monitor budgets More Information Training.gov Details

Unit Sequence

Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.
Sequence Unit
1 SITHIND004 - Work effectively in hospitality service
1 SITHFAB014 - Provide table service of food and beverage
2 SITXINV001 - Receive and store stock
2 SITXFSA001 - Use hygienic practices for food safety
3 SITHFAB001 - Clean and tidy bar areas
3 SITHFAB003 - Operate a bar
4 SITHFAB005 - Prepare and serve espresso coffee
4 SITHFAB004 - Prepare and serve non-alcoholic beverages
5 SITHIND002 - Source and use information on the hospitality industry
5 SITHFAB002 - Provide responsible service of alcohol
6 SITXFIN001 - Process financial transactions
7 SITHFAB010 - Prepare and serve cocktails
7 SITEEVT005 - Plan in-house events or functions
8 SITXGLC001 - Research and comply with regulatory requirements
8 SITXWHS003 - Implement and monitor work health and safety practices
9 BSBMGT517 - Manage operational plan
9 BSBDIV501 - Manage diversity in the workplace
9 SITXCOM005 - Manage conflict
10 SITXCCS007 - Enhance customer service experiences
10 SITXCCS008 - Develop and manage quality customer service practices
11 SITXHRM002 - Roster staff
11 SITXHRM003 - Lead and manage people
12 SITXMGT001 - Monitor work operations
12 SITXMGT002 - Establish and conduct business relationships
13 SITXFIN002 - Interpret financial information
13 SITXFIN003 - Manage finances within a budget
13 SITXFIN004 - Prepare and monitor budgets


Restaurant and Bar Specialisation - Online

12 months full-time or 18 months part-time
  • Online
  • RPL/RCC/Credit
Module 1 - Restaurant Service

SITXFSA001 and SITHFAB002 are prerequisite units for SITHFAB014.

SITHFAB014 Provide table service of food and beverage More Information Training.gov Details
SITHIND004 Work effectively in hospitality service More Information Training.gov Details
Module 2 - Working Hygienically and Storing Stock
SITXINV001 Receive and store stock More Information Training.gov Details
SITXFSA001 Use hygienic practices for food safety More Information Training.gov Details
Module 3 - Bar Service

SITXFSA001 and SITHFAB002 are prerequisite units for SITHFAB003.

SITXFSA001 is a prerequisite unit for SITHFAB001.

SITHFAB001 Clean and tidy bar areas More Information Training.gov Details
SITHFAB003 Operate a bar More Information Training.gov Details
Module 4 - Making Beverages

SITXFSA001 is a prerequisite unit for both SITHFAB004 and SITHFAB005.

SITHFAB004 Prepare and serve non-alcoholic beverages More Information Training.gov Details
SITHFAB005 Prepare and serve espresso coffee More Information Training.gov Details
Module 5 - Source Legislative Information for Hospitality
SITHFAB002 Provide responsible service of alcohol More Information Training.gov Details
SITHIND002 Source and use information on the hospitality industry More Information Training.gov Details
Module 6 - Process Financial Transactions
SITXFIN001 Process financial transactions More Information Training.gov Details
Module 7 - Mixing Cocktails and Planning Events

SITXFSA001 and SITHFAB002 are prerequisite units for SITHFAB010.

SITHFAB010 Prepare and serve cocktails More Information Training.gov Details
SITEEVT005 Plan in-house events or functions More Information Training.gov Details
Module 8 - Working Safely, Compliance and Legislation Requirements
SITXWHS003 Implement and monitor work health and safety practices More Information Training.gov Details
SITXGLC001 Research and comply with regulatory requirements More Information Training.gov Details
Module 9 - Management Skills
BSBDIV501 Manage diversity in the workplace More Information Training.gov Details
SITXCOM005 Manage conflict More Information Training.gov Details
BSBMGT517 Manage operational plan More Information Training.gov Details
Module 10 - Quality Customer Service
SITXCCS007 Enhance customer service experiences More Information Training.gov Details
SITXCCS008 Develop and manage quality customer service practices More Information Training.gov Details
Module 11 - Managing Staff
SITXHRM002 Roster staff More Information Training.gov Details
SITXHRM003 Lead and manage people More Information Training.gov Details
Module 12 - Human Resource Management
SITXMGT001 Monitor work operations More Information Training.gov Details
SITXMGT002 Establish and conduct business relationships More Information Training.gov Details
Module 13 - Financial Practices
SITXFIN004 Prepare and monitor budgets More Information Training.gov Details
SITXFIN002 Interpret financial information More Information Training.gov Details
SITXFIN003 Manage finances within a budget More Information Training.gov Details

Unit Sequence

Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.
Sequence Unit
1 SITHFAB014 - Provide table service of food and beverage
1 SITHIND004 - Work effectively in hospitality service
2 SITXINV001 - Receive and store stock
2 SITXFSA001 - Use hygienic practices for food safety
3 SITHFAB001 - Clean and tidy bar areas
3 SITHFAB003 - Operate a bar
4 SITHFAB004 - Prepare and serve non-alcoholic beverages
4 SITHFAB005 - Prepare and serve espresso coffee
5 SITHFAB002 - Provide responsible service of alcohol
5 SITHIND002 - Source and use information on the hospitality industry
6 SITXFIN001 - Process financial transactions
7 SITHFAB010 - Prepare and serve cocktails
7 SITEEVT005 - Plan in-house events or functions
8 SITXWHS003 - Implement and monitor work health and safety practices
8 SITXGLC001 - Research and comply with regulatory requirements
9 BSBDIV501 - Manage diversity in the workplace
9 SITXCOM005 - Manage conflict
9 BSBMGT517 - Manage operational plan
10 SITXCCS007 - Enhance customer service experiences
10 SITXCCS008 - Develop and manage quality customer service practices
11 SITXHRM002 - Roster staff
11 SITXHRM003 - Lead and manage people
12 SITXMGT001 - Monitor work operations
12 SITXMGT002 - Establish and conduct business relationships
13 SITXFIN004 - Prepare and monitor budgets
13 SITXFIN002 - Interpret financial information
13 SITXFIN003 - Manage finances within a budget


Cookery, Restaurant and Bar Specialisation - On Campus

12 months full-time or 18 months part-time

  • RPL/RCC/Credit
  • On-campus
Module 1 - Working Safely, Compliance and Legislation Requirements
SITXGLC001 Research and comply with regulatory requirements More Information Training.gov Details
SITXWHS003 Implement and monitor work health and safety practices More Information Training.gov Details
Module 2 - Management Skills
BSBDIV501 Manage diversity in the workplace More Information Training.gov Details
SITXCOM005 Manage conflict More Information Training.gov Details
BSBMGT517 Manage operational plan More Information Training.gov Details
Module 3 - Quality Customer Service
SITXCCS007 Enhance customer service experiences More Information Training.gov Details
SITXCCS008 Develop and manage quality customer service practices More Information Training.gov Details
Module 4 - Managing Staff
SITXHRM003 Lead and manage people More Information Training.gov Details
SITXHRM002 Roster staff More Information Training.gov Details
Module 5 - Human Resource Management
SITXMGT002 Establish and conduct business relationships More Information Training.gov Details
SITXMGT001 Monitor work operations More Information Training.gov Details
Module 6 - Financial Practices
SITXFIN003 Manage finances within a budget More Information Training.gov Details
SITXFIN004 Prepare and monitor budgets More Information Training.gov Details
Module 7 - Hygiene, Cleaning and Safe Food Handling Practices
SITXFSA001 Use hygienic practices for food safety More Information Training.gov Details
SITHKOP001 Clean kitchen premises and equipment More Information Training.gov Details
Module 8 - Use Equipment to Prepare and Cook Food
SITHCCC001 Use food preparation equipment More Information Training.gov Details
SITHCCC005 Prepare dishes using basic methods of cookery More Information Training.gov Details
SITHCCC007 Prepare stocks, sauces and soups More Information Training.gov Details
Module 9 - Prepare and Present Appetisers, Salads and Sandwiches
SITHCCC006 Prepare appetisers and salads More Information Training.gov Details
SITHCCC003 Prepare and present sandwiches More Information Training.gov Details
Module 10 - Prepare and Present Fruit, Vegetable and Pasta Dishes
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes More Information Training.gov Details
Module 11 - Restaurant Service
SITHIND004 Work effectively in hospitality service More Information Training.gov Details
SITHFAB014 Provide table service of food and beverage More Information Training.gov Details
SITHFAB016 Provide advice on food More Information Training.gov Details
Module 12 - Responsible Service of Alcohol and Making Beverages

SITXFSA001 is a prerequisite unit for SITHFAB004.

SITXFSA001 and SITHFAB002 are prerequisite units for SITHFAB010.

SITHFAB002 Provide responsible service of alcohol More Information Training.gov Details
SITHFAB010 Prepare and serve cocktails More Information Training.gov Details
SITHFAB004 Prepare and serve non-alcoholic beverages More Information Training.gov Details
Module 13 - Prepare and Serve Espresso Coffee

SITXFSA001 is a prerequisite unit for SITHFAB005.

SITHFAB005 Prepare and serve espresso coffee More Information Training.gov Details

Unit Sequence

Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.
Sequence Unit
1 SITXGLC001 - Research and comply with regulatory requirements
1 SITXWHS003 - Implement and monitor work health and safety practices
2 BSBDIV501 - Manage diversity in the workplace
2 SITXCOM005 - Manage conflict
2 BSBMGT517 - Manage operational plan
3 SITXCCS007 - Enhance customer service experiences
3 SITXCCS008 - Develop and manage quality customer service practices
4 SITXHRM003 - Lead and manage people
4 SITXHRM002 - Roster staff
5 SITXMGT002 - Establish and conduct business relationships
5 SITXMGT001 - Monitor work operations
6 SITXFIN003 - Manage finances within a budget
6 SITXFIN004 - Prepare and monitor budgets
7 SITHKOP001 - Clean kitchen premises and equipment
7 SITXFSA001 - Use hygienic practices for food safety
8 SITHCCC001 - Use food preparation equipment
8 SITHCCC005 - Prepare dishes using basic methods of cookery
8 SITHCCC007 - Prepare stocks, sauces and soups
9 SITHCCC006 - Prepare appetisers and salads
9 SITHCCC003 - Prepare and present sandwiches
10 SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes
11 SITHIND004 - Work effectively in hospitality service
11 SITHFAB014 - Provide table service of food and beverage
11 SITHFAB016 - Provide advice on food
12 SITHFAB002 - Provide responsible service of alcohol
12 SITHFAB010 - Prepare and serve cocktails
12 SITHFAB004 - Prepare and serve non-alcoholic beverages
13 SITHFAB005 - Prepare and serve espresso coffee


Cookery, Restaurant and Bar Specialisation - Online

12 months full-time or 18 months part-time

  • Online
Module 1 - Working Safely, Compliance and Legislation Requirements
SITXGLC001 Research and comply with regulatory requirements More Information Training.gov Details
SITXWHS003 Implement and monitor work health and safety practices More Information Training.gov Details
Module 2 - Management Skills
SITXCOM005 Manage conflict More Information Training.gov Details
BSBMGT517 Manage operational plan More Information Training.gov Details
BSBDIV501 Manage diversity in the workplace More Information Training.gov Details
Module 3 - Quality Customer Service
SITXCCS008 Develop and manage quality customer service practices More Information Training.gov Details
SITXCCS007 Enhance customer service experiences More Information Training.gov Details
Module 4 - Managing Staff
SITXHRM003 Lead and manage people More Information Training.gov Details
SITXHRM002 Roster staff More Information Training.gov Details
Module 5 - Human Resource Management
SITXMGT002 Establish and conduct business relationships More Information Training.gov Details
SITXMGT001 Monitor work operations More Information Training.gov Details
Module 6 - Financial Practices
SITXFIN003 Manage finances within a budget More Information Training.gov Details
SITXFIN004 Prepare and monitor budgets More Information Training.gov Details
Module 7 - Hygiene, Cleaning and Safe Food Handling Practices
SITHKOP001 Clean kitchen premises and equipment More Information Training.gov Details
SITXFSA001 Use hygienic practices for food safety More Information Training.gov Details
Module 8 - Use Equipment to Prepare and Cook Food
SITHCCC001 Use food preparation equipment More Information Training.gov Details
SITHCCC005 Prepare dishes using basic methods of cookery More Information Training.gov Details
SITHCCC007 Prepare stocks, sauces and soups More Information Training.gov Details
Module 9 - Prepare and Present Appetisers, Salads and Sandwiches
SITHCCC006 Prepare appetisers and salads More Information Training.gov Details
SITHCCC003 Prepare and present sandwiches More Information Training.gov Details
Module 10 - Prepare and Present Fruit, Vegetable and Pasta Dishes
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes More Information Training.gov Details
Module 11 - Restaurant Service
SITXFSA001 and SITHFAB002 are prerequisite units for SITHFAB014.
SITHFAB014 Provide table service of food and beverage More Information Training.gov Details
SITHIND004 Work effectively in hospitality service More Information Training.gov Details
SITHFAB016 Provide advice on food More Information Training.gov Details
Module 12 - Responsible Service of Alcohol and Making Beverages
SITXFSA001 is a prerequisite unit for SITHFAB004.
SITXFSA001 and SITHFAB002 are prerequisite units for SITHFAB010.
SITHFAB004 Prepare and serve non-alcoholic beverages More Information Training.gov Details
SITHFAB010 Prepare and serve cocktails More Information Training.gov Details
SITHFAB002 Provide responsible service of alcohol More Information Training.gov Details
Module 13 - Prepare and Serve Espresso Coffee
SITXFSA001 is a prerequisite unit for SITHFAB005.
SITHFAB005 Prepare and serve espresso coffee More Information Training.gov Details

Unit Sequence

Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.
Sequence Unit
1 SITXGLC001 - Research and comply with regulatory requirements
1 SITXWHS003 - Implement and monitor work health and safety practices
2 SITXCOM005 - Manage conflict
2 BSBMGT517 - Manage operational plan
2 BSBDIV501 - Manage diversity in the workplace
3 SITXCCS008 - Develop and manage quality customer service practices
3 SITXCCS007 - Enhance customer service experiences
4 SITXHRM003 - Lead and manage people
4 SITXHRM002 - Roster staff
5 SITXMGT002 - Establish and conduct business relationships
5 SITXMGT001 - Monitor work operations
6 SITXFIN003 - Manage finances within a budget
6 SITXFIN004 - Prepare and monitor budgets
7 SITXFSA001 - Use hygienic practices for food safety
7 SITHKOP001 - Clean kitchen premises and equipment
8 SITHCCC001 - Use food preparation equipment
8 SITHCCC005 - Prepare dishes using basic methods of cookery
8 SITHCCC007 - Prepare stocks, sauces and soups
9 SITHCCC006 - Prepare appetisers and salads
9 SITHCCC003 - Prepare and present sandwiches
10 SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes
11 SITHFAB014 - Provide table service of food and beverage
11 SITHIND004 - Work effectively in hospitality service
11 SITHFAB016 - Provide advice on food
12 SITHFAB004 - Prepare and serve non-alcoholic beverages
12 SITHFAB010 - Prepare and serve cocktails
12 SITHFAB002 - Provide responsible service of alcohol
13 SITHFAB005 - Prepare and serve espresso coffee


Restaurant and Bar Specialisation - International

52 weeks
  • On-campus
  • RPL/RCC/Credit
Module 1 - Restaurant Service

SITHFAB002 is a prerequisite for SITHFAB014.

SITHFAB016 Provide advice on food More Information Training.gov Details
SITHFAB014 Provide table service of food and beverage More Information Training.gov Details
SITHIND004 Work effectively in hospitality service More Information Training.gov Details
Module 2 - Working Hygienically and Storing Stock
SITXINV001 Receive and store stock More Information Training.gov Details
SITXFSA001 Use hygienic practices for food safety More Information Training.gov Details
Module 3 - Bar Service

SITHFAB002 is a prerequisite for SITHFAB003.

SITHFAB001 Clean and tidy bar areas More Information Training.gov Details
SITHFAB003 Operate a bar More Information Training.gov Details
Module 4 - Making Beverages

SITXFSA001 a prerequisite for SITHFAB004 and SITHFAB005.

SITHFAB004 Prepare and serve non-alcoholic beverages More Information Training.gov Details
SITHFAB005 Prepare and serve espresso coffee More Information Training.gov Details
Module 5 - Source Legislative Hospitality Information
SITHFAB002 Provide responsible service of alcohol More Information Training.gov Details
SITHIND002 Source and use information on the hospitality industry More Information Training.gov Details
Module 6 - Process Financial Transactions
SITXFIN001 Process financial transactions More Information Training.gov Details
Module 7 - Mixing Cocktails and Planning Events

SITXFSA001 and SITHFAB002 are prerequisite units for SITHFAB010.

SITEEVT005 Plan in-house events or functions More Information Training.gov Details
SITHFAB010 Prepare and serve cocktails More Information Training.gov Details
Module 8 - Working Safely, Compliance and Legislation Requirements
SITXWHS003 Implement and monitor work health and safety practices More Information Training.gov Details
SITXGLC001 Research and comply with regulatory requirements More Information Training.gov Details
Module 9 - Management Skills
BSBDIV501 Manage diversity in the workplace More Information Training.gov Details
BSBMGT517 Manage operational plan More Information Training.gov Details
SITXCOM005 Manage conflict More Information Training.gov Details
Module 10 - Quality Customer Service
SITXCCS008 Develop and manage quality customer service practices More Information Training.gov Details
SITXCCS007 Enhance customer service experiences More Information Training.gov Details
Module 11 - Managing Staff
SITXHRM002 Roster staff More Information Training.gov Details
SITXHRM003 Lead and manage people More Information Training.gov Details
Module 12 - Human Resource Management
SITXMGT002 Establish and conduct business relationships More Information Training.gov Details
SITXMGT001 Monitor work operations More Information Training.gov Details
Module 13 - Financial Practices
SITXFIN003 Manage finances within a budget More Information Training.gov Details
SITXFIN002 Interpret financial information More Information Training.gov Details
SITXFIN004 Prepare and monitor budgets More Information Training.gov Details

Unit Sequence

Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.
Sequence Unit
1 SITHFAB016 - Provide advice on food
1 SITHFAB014 - Provide table service of food and beverage
1 SITHIND004 - Work effectively in hospitality service
2 SITXINV001 - Receive and store stock
2 SITXFSA001 - Use hygienic practices for food safety
3 SITHFAB001 - Clean and tidy bar areas
3 SITHFAB003 - Operate a bar
4 SITHFAB004 - Prepare and serve non-alcoholic beverages
4 SITHFAB005 - Prepare and serve espresso coffee
5 SITHFAB002 - Provide responsible service of alcohol
5 SITHIND002 - Source and use information on the hospitality industry
6 SITXFIN001 - Process financial transactions
7 SITEEVT005 - Plan in-house events or functions
7 SITHFAB010 - Prepare and serve cocktails
8 SITXWHS003 - Implement and monitor work health and safety practices
8 SITXGLC001 - Research and comply with regulatory requirements
9 BSBDIV501 - Manage diversity in the workplace
9 BSBMGT517 - Manage operational plan
9 SITXCOM005 - Manage conflict
10 SITXCCS008 - Develop and manage quality customer service practices
10 SITXCCS007 - Enhance customer service experiences
11 SITXHRM002 - Roster staff
11 SITXHRM003 - Lead and manage people
12 SITXMGT002 - Establish and conduct business relationships
12 SITXMGT001 - Monitor work operations
13 SITXFIN003 - Manage finances within a budget
13 SITXFIN002 - Interpret financial information
13 SITXFIN004 - Prepare and monitor budgets


Cookery, Restaurant and Bar Specialisation - International

52 weeks
  • On-campus
Module 1 - Working Safely, Compliance and Legislation Requirements
SITXWHS003 Implement and monitor work health and safety practices More Information Training.gov Details
SITXGLC001 Research and comply with regulatory requirements More Information Training.gov Details
Module 2 - Management Skills
SITXCOM005 Manage conflict More Information Training.gov Details
BSBMGT517 Manage operational plan More Information Training.gov Details
BSBDIV501 Manage diversity in the workplace More Information Training.gov Details
Module 3 - Quality Customer Service
SITXCCS007 Enhance customer service experiences More Information Training.gov Details
SITXCCS008 Develop and manage quality customer service practices More Information Training.gov Details
Module 4 - Managing Staff
SITXHRM002 Roster staff More Information Training.gov Details
SITXHRM003 Lead and manage people More Information Training.gov Details
Module 5 - Human Resource Management
SITXMGT002 Establish and conduct business relationships More Information Training.gov Details
SITXMGT001 Monitor work operations More Information Training.gov Details
Module 6 - Financial Practices
SITXFIN003 Manage finances within a budget More Information Training.gov Details
SITXFIN004 Prepare and monitor budgets More Information Training.gov Details
Module 7 - Hygiene, Cleaning and Safe Food Handling Practices
SITHKOP001 Clean kitchen premises and equipment More Information Training.gov Details
SITXFSA001 Use hygienic practices for food safety More Information Training.gov Details
Module 8 - Use Equipment to Prepare and Cook Food
SITHCCC001 Use food preparation equipment More Information Training.gov Details
SITHCCC005 Prepare dishes using basic methods of cookery More Information Training.gov Details
SITHCCC007 Prepare stocks, sauces and soups More Information Training.gov Details
Module 9 - Prepare and Present Appetisers, Salads and Sandwiches
SITHCCC003 Prepare and present sandwiches More Information Training.gov Details
SITHCCC006 Prepare appetisers and salads More Information Training.gov Details
Module 10 - Prepare and Present Fruit, Vegetable and Pasta Dishes
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes More Information Training.gov Details
Module 11 - Restaurant Service

SITXFSA001 and SITHFAB002 are prerequisite units for SITHFAB014.

SITHIND004 Work effectively in hospitality service More Information Training.gov Details
SITHFAB014 Provide table service of food and beverage More Information Training.gov Details
SITHFAB016 Provide advice on food More Information Training.gov Details
Module 12 - Responsible Service of Alcohol and Making Beverages
SITXFSA001 is a prerequisite unit for SITHFAB004.
SITXFSA001 and SITHFAB002 are prerequisite units for SITHFAB010.
SITHFAB002 Provide responsible service of alcohol More Information Training.gov Details
SITHFAB010 Prepare and serve cocktails More Information Training.gov Details
SITHFAB004 Prepare and serve non-alcoholic beverages More Information Training.gov Details
Module 13 - Prepare and Serve Espresso Coffee
SITXFSA001 is a prerequisite unit for SITHFAB005.
SITHFAB005 Prepare and serve espresso coffee More Information Training.gov Details

Unit Sequence

Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.
Sequence Unit
1 SITXWHS003 - Implement and monitor work health and safety practices
1 SITXGLC001 - Research and comply with regulatory requirements
2 SITXCOM005 - Manage conflict
2 BSBMGT517 - Manage operational plan
2 BSBDIV501 - Manage diversity in the workplace
3 SITXCCS007 - Enhance customer service experiences
3 SITXCCS008 - Develop and manage quality customer service practices
4 SITXHRM002 - Roster staff
4 SITXHRM003 - Lead and manage people
5 SITXMGT002 - Establish and conduct business relationships
5 SITXMGT001 - Monitor work operations
6 SITXFIN003 - Manage finances within a budget
6 SITXFIN004 - Prepare and monitor budgets
7 SITXFSA001 - Use hygienic practices for food safety
7 SITHKOP001 - Clean kitchen premises and equipment
8 SITHCCC001 - Use food preparation equipment
8 SITHCCC005 - Prepare dishes using basic methods of cookery
8 SITHCCC007 - Prepare stocks, sauces and soups
9 SITHCCC003 - Prepare and present sandwiches
9 SITHCCC006 - Prepare appetisers and salads
10 SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes
11 SITHIND004 - Work effectively in hospitality service
11 SITHFAB014 - Provide table service of food and beverage
11 SITHFAB016 - Provide advice on food
12 SITHFAB002 - Provide responsible service of alcohol
12 SITHFAB010 - Prepare and serve cocktails
12 SITHFAB004 - Prepare and serve non-alcoholic beverages
13 SITHFAB005 - Prepare and serve espresso coffee


Course Assessment Information

RPL - Students who have previous informal and formal learning need to advise their trainer/assessor prior to enrolment. If the student wishes to apply for an RPL they need to apply to the RPL Centre.
Credit transfer - If credit for relevant formal qualifications is sought, then the process will be actioned after the student has enrolled in at least one unit of competency as directed by the relevant trainer/assessor. The Trainer/Assessor will work with the student on their credit transfer application, and provide advice and support as necessary.
Assessment Types
Written/Electronic Assessment
Practical Task
Third Party Verification
Project
RPL
Course Learning Outcomes
Where and when can I start?
Please view the more details information for any additional information related to this course.

Domestic 2019 Availabilities

Restaurant and Bar Specialisation - On Campus

There are currently no intakes scheduled for this course structure.

Restaurant and Bar Specialisation - Online

There are currently no intakes scheduled for this course structure.

Cookery, Restaurant and Bar Specialisation - On Campus

There are currently no intakes scheduled for this course structure.

Cookery, Restaurant and Bar Specialisation - Online

There are currently no intakes scheduled for this course structure.

Restaurant and Bar Specialisation - International

There are currently no intakes scheduled for this course structure.

Cookery, Restaurant and Bar Specialisation - International

There are currently no intakes scheduled for this course structure.

Domestic 2020 Availabilities

Restaurant and Bar Specialisation - On Campus

There are currently no intakes scheduled for this course structure.

Restaurant and Bar Specialisation - Online

Online
February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time

Cookery, Restaurant and Bar Specialisation - On Campus

There are currently no intakes scheduled for this course structure.

Cookery, Restaurant and Bar Specialisation - Online

Online
February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time

Restaurant and Bar Specialisation - International

There are currently no intakes scheduled for this course structure.

Cookery, Restaurant and Bar Specialisation - International

There are currently no intakes scheduled for this course structure.

Domestic 2021 Availabilities

Restaurant and Bar Specialisation - On Campus

On-campus

Mackay City

February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time

Rockhampton City

February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time

Restaurant and Bar Specialisation - Online

Online
February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time

Cookery, Restaurant and Bar Specialisation - On Campus

On-campus

Mackay City

February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time

Rockhampton City

February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time

Cookery, Restaurant and Bar Specialisation - Online

Online
February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time

Restaurant and Bar Specialisation - International

On-campus

Mackay City

February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time

Rockhampton City

February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time

Cookery, Restaurant and Bar Specialisation - International

On-campus

Mackay City

February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time

Rockhampton City

February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time

International 2019 Availabilities

Restaurant and Bar Specialisation - On Campus

There are currently no intakes scheduled for this course structure.

Restaurant and Bar Specialisation - Online

There are currently no intakes scheduled for this course structure.

Cookery, Restaurant and Bar Specialisation - On Campus

There are currently no intakes scheduled for this course structure.

Cookery, Restaurant and Bar Specialisation - Online

There are currently no intakes scheduled for this course structure.

Restaurant and Bar Specialisation - International

There are currently no intakes scheduled for this course structure.

Cookery, Restaurant and Bar Specialisation - International

There are currently no intakes scheduled for this course structure.

International 2020 Availabilities

Restaurant and Bar Specialisation - On Campus

There are currently no intakes scheduled for this course structure.

Restaurant and Bar Specialisation - Online

There are currently no intakes scheduled for this course structure.

Cookery, Restaurant and Bar Specialisation - On Campus

There are currently no intakes scheduled for this course structure.

Cookery, Restaurant and Bar Specialisation - Online

There are currently no intakes scheduled for this course structure.

Restaurant and Bar Specialisation - International

There are currently no intakes scheduled for this course structure.

Cookery, Restaurant and Bar Specialisation - International

There are currently no intakes scheduled for this course structure.
For individual class days and times for each intake please check the TAFE Timetable located here
The availabilities shown above are for the current and future years. To view any historic availabilities please press "Show Historic Availabilities" below:

Show Historic Availabilities
More Details

More Details

Resource Requirements

All students are required to wear a uniform for this course.

  • a Hospitality black polo shirt available from the CQUniversity Bookshop. 
  • Black skirt or pants (not jeans) must be worn on restaurant operation days 
  • Black enclosed dress shoes are mandatory when working in the restaurant. 
  • Covered footwear is required on campus at all times.

Rockhampton students are required to purchase a 'Willby's Training Restaurant' polo shirt from the CQU Bookshop phone 07 4930 9421 on North Side Campus.


Mackay City students are required to purchase a black “Hospitality Polo” from the Mackay CQ University Bookshop. The teachers will supply students with a sizing chart on the first day of class. 


Practical Placement Information

SITHIND004 Work effectively in hospitality service requires evidence of a minimum of 36 service periods (shifts). The services can be completed at the CQUniversity Training Restaurants at Mackay City campus and/or Rockhampton City campus, in a food and beverage establishment that students may already work at, or at one of the one off functions that meet the Assessment Guidelines of this unit.


Each service period or shift is to be recorded in a log book, clearly numbered and dated on at least 36 occasions. Students will receive the logbook after the first restaurant service.


VET Student Loan Information
VET Student Loans may be available for eligible students in approved Diploma level qualifications. The loan can be used towards Tuition Fees only and does not cover additional expenses such as textbooks, uniforms, equipment, travel, tools, and accommodation or general living expenses. Loan limits or caps may apply for some eligible courses and where a loan limit is reached for a course, students may be required to pay upfront for any remaining units. 

For more information or to check your eligibility for a VET Student Loan, please visit our VET Student Loans webpage or contact us.