Course History

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Version Effective: 10th of December, 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.

The Cookery, Restaurant and Bar Specialisation will give you skills and knowledge in 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.

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
  • Domestic
  • International
Fees
Full Fee $15,680.00 (2021)
$15,680.00 (2022)
Subsidised Full Fee $10,864.00 (2021)
$10,864.00 (2022)
Subsidised Concession Fee $9,408.00 (2021)
$9,408.00 (2022)
Fee for service per unit $560.00 (2021)
$560.00 (2022)
Subsidised full fee per unit $388.00 (2021)
$388.00 (2022)
Subsidised concession fee per unit $336.00 (2021)
$336.00 (2022)
TAFE Priority Training Program fee per unit $263.20 (2021)
$263.20 (2022)
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
  • On-campus
  • RPL/RCC/Credit
Module 1 - Source Legislative Information for Hospitality
SITHIND002 Source and use information on the hospitality industry More Information Training.gov Details
Module 2 - Restaurant Service

SITXFSA001 and SITHFAB002 are prerequisite units 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 3 - 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 4 - 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 5 - 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 6 - Process Financial Transactions
SITXFIN001 Process financial transactions More Information Training.gov Details
Module 7 - Mixing Cocktails

SITXFSA001 and SITHFAB002 are prerequisite units for SITHFAB010.

SITHFAB010 Prepare and serve cocktails More Information Training.gov Details
Module 8 - Planning Events
SITEEVT005 Plan in-house events or functions More Information Training.gov Details
Module 9 - 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 10 - Management Skills
SITXCOM005 Manage conflict More Information Training.gov Details
BSBDIV501 Manage diversity in the workplace More Information Training.gov Details
BSBMGT517 Manage operational plan More Information Training.gov Details
Module 11 - 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 12 - Managing Staff
SITXHRM003 Lead and manage people More Information Training.gov Details
SITXHRM002 Roster staff More Information Training.gov Details
Module 13 - Human Resource Management
SITXMGT001 Monitor work operations More Information Training.gov Details
SITXMGT002 Establish and conduct business relationships More Information Training.gov Details
Module 14 - Financial Practices
SITXFIN004 Prepare and monitor budgets More Information Training.gov Details
SITXFIN003 Manage finances within a budget More Information Training.gov Details
SITXFIN002 Interpret financial information 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 SITHIND002 - Source and use information on the hospitality industry
2 SITHFAB016 - Provide advice on food
2 SITHFAB014 - Provide table service of food and beverage
2 SITHIND004 - Work effectively in hospitality service
3 SITXINV001 - Receive and store stock
3 SITXFSA001 - Use hygienic practices for food safety
4 SITHFAB001 - Clean and tidy bar areas
4 SITHFAB003 - Operate a bar
5 SITHFAB005 - Prepare and serve espresso coffee
5 SITHFAB004 - Prepare and serve non-alcoholic beverages
6 SITXFIN001 - Process financial transactions
7 SITHFAB010 - Prepare and serve cocktails
8 SITEEVT005 - Plan in-house events or functions
9 SITXGLC001 - Research and comply with regulatory requirements
9 SITXWHS003 - Implement and monitor work health and safety practices
10 SITXCOM005 - Manage conflict
10 BSBDIV501 - Manage diversity in the workplace
10 BSBMGT517 - Manage operational plan
11 SITXCCS008 - Develop and manage quality customer service practices
11 SITXCCS007 - Enhance customer service experiences
12 SITXHRM003 - Lead and manage people
12 SITXHRM002 - Roster staff
13 SITXMGT001 - Monitor work operations
13 SITXMGT002 - Establish and conduct business relationships
14 SITXFIN004 - Prepare and monitor budgets
14 SITXFIN003 - Manage finances within a budget
14 SITXFIN002 - Interpret financial information


Restaurant and Bar Specialisation - Online

12 months full-time or 18 months part-time
  • RPL/RCC/Credit
  • Online
Module 1 - Source Legislative Information for Hospitality
SITHIND002 Source and use information on the hospitality industry More Information Training.gov Details
Module 2 - Restaurant Service

SITXFSA001 and SITHFAB002 are prerequisite units for SITHFAB014.

SITHFAB016 Provide advice on food More Information Training.gov Details
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 3 - Working Hygienically and Storing Stock
SITXFSA001 Use hygienic practices for food safety More Information Training.gov Details
SITXINV001 Receive and store stock More Information Training.gov Details
Module 4 - 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 5 - 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 6 - Process Financial Transactions
SITXFIN001 Process financial transactions More Information Training.gov Details
Module 7 - Mixing Cocktails

SITXFSA001 and SITHFAB002 are prerequisite units for SITHFAB010.

SITHFAB010 Prepare and serve cocktails More Information Training.gov Details
Module 8 - Planning Events
SITEEVT005 Plan in-house events or functions More Information Training.gov Details
Module 9 - 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 10 - 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 11 - 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 12 - Managing Staff
SITXHRM002 Roster staff More Information Training.gov Details
SITXHRM003 Lead and manage people More Information Training.gov Details
Module 13 - Human Resource Management
SITXMGT002 Establish and conduct business relationships More Information Training.gov Details
SITXMGT001 Monitor work operations More Information Training.gov Details
Module 14 - 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 SITHIND002 - Source and use information on the hospitality industry
2 SITHFAB016 - Provide advice on food
2 SITHIND004 - Work effectively in hospitality service
2 SITHFAB014 - Provide table service of food and beverage
3 SITXFSA001 - Use hygienic practices for food safety
3 SITXINV001 - Receive and store stock
4 SITHFAB001 - Clean and tidy bar areas
4 SITHFAB003 - Operate a bar
5 SITHFAB005 - Prepare and serve espresso coffee
5 SITHFAB004 - Prepare and serve non-alcoholic beverages
6 SITXFIN001 - Process financial transactions
7 SITHFAB010 - Prepare and serve cocktails
8 SITEEVT005 - Plan in-house events or functions
9 SITXWHS003 - Implement and monitor work health and safety practices
9 SITXGLC001 - Research and comply with regulatory requirements
10 BSBDIV501 - Manage diversity in the workplace
10 BSBMGT517 - Manage operational plan
10 SITXCOM005 - Manage conflict
11 SITXCCS007 - Enhance customer service experiences
11 SITXCCS008 - Develop and manage quality customer service practices
12 SITXHRM002 - Roster staff
12 SITXHRM003 - Lead and manage people
13 SITXMGT002 - Establish and conduct business relationships
13 SITXMGT001 - Monitor work operations
14 SITXFIN002 - Interpret financial information
14 SITXFIN003 - Manage finances within a budget
14 SITXFIN004 - Prepare and monitor budgets


Cookery, Restaurant and Bar Specialisation - On Campus

12 months full-time or 18 months part-time

  • On-campus
  • RPL/RCC/Credit
Module 1 - Source Legislative Information for Hospitality
SITHIND002 Source and use information on the hospitality industry More Information Training.gov Details
Module 2 - Restaurant Service
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 3 - 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 4 - Making Beverages and Operate a Bar

SITXFSA001 is a prerequisite unit for SITHFAB004.


SITHFAB003 Operate a bar More Information Training.gov Details
SITHFAB004 Prepare and serve non-alcoholic beverages More Information Training.gov Details
Module 5 - Prepare and Serve Espresso Coffee

SITXFSA001 is a prerequisite unit for SITHFAB005.

SITHFAB005 Prepare and serve espresso coffee More Information Training.gov Details
Module 6 - Use Equipment to Prepare and Cook Food
SITHCCC007 Prepare stocks, sauces and soups More Information Training.gov Details
SITHCCC005 Prepare dishes using basic methods of cookery More Information Training.gov Details
SITHCCC001 Use food preparation equipment More Information Training.gov Details
Module 7 - 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 8 - Prepare and Present Fruit, Vegetable and Pasta Dishes
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes More Information Training.gov Details
Module 9 - 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 10 - 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 11 - 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 12 - Managing Staff
SITXHRM002 Roster staff More Information Training.gov Details
SITXHRM003 Lead and manage people More Information Training.gov Details
Module 13 - Human Resource Management
SITXMGT001 Monitor work operations More Information Training.gov Details
SITXMGT002 Establish and conduct business relationships More Information Training.gov Details
Module 14 - Financial Practices
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 SITHIND002 - Source and use information on the hospitality industry
2 SITHFAB016 - Provide advice on food
2 SITHFAB014 - Provide table service of food and beverage
2 SITHIND004 - Work effectively in hospitality service
3 SITHKOP001 - Clean kitchen premises and equipment
3 SITXFSA001 - Use hygienic practices for food safety
4 SITHFAB003 - Operate a bar
4 SITHFAB004 - Prepare and serve non-alcoholic beverages
5 SITHFAB005 - Prepare and serve espresso coffee
6 SITHCCC007 - Prepare stocks, sauces and soups
6 SITHCCC005 - Prepare dishes using basic methods of cookery
6 SITHCCC001 - Use food preparation equipment
7 SITHCCC003 - Prepare and present sandwiches
7 SITHCCC006 - Prepare appetisers and salads
8 SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes
9 SITXGLC001 - Research and comply with regulatory requirements
9 SITXWHS003 - Implement and monitor work health and safety practices
10 SITXCOM005 - Manage conflict
10 BSBMGT517 - Manage operational plan
10 BSBDIV501 - Manage diversity in the workplace
11 SITXCCS007 - Enhance customer service experiences
11 SITXCCS008 - Develop and manage quality customer service practices
12 SITXHRM002 - Roster staff
12 SITXHRM003 - Lead and manage people
13 SITXMGT001 - Monitor work operations
13 SITXMGT002 - Establish and conduct business relationships
14 SITXFIN003 - Manage finances within a budget
14 SITXFIN004 - Prepare and monitor budgets


Cookery, Restaurant and Bar Specialisation - Online

12 months full-time or 18 months part-time

  • Online
Module 2 - Restaurant Service
SITXFSA001 and SITHFAB002 are prerequisite units for SITHFAB014.
SITHFAB016 Provide advice on food More Information Training.gov Details
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 3 - 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 4 - Making Beverages and Operate a Bar
SITXFSA001 is a prerequisite unit for SITHFAB004.

SITHFAB004 Prepare and serve non-alcoholic beverages More Information Training.gov Details
SITHFAB003 Operate a bar More Information Training.gov Details
Module 5 - Prepare and Serve Espresso Coffee
SITXFSA001 is a prerequisite unit for SITHFAB005.
SITHFAB005 Prepare and serve espresso coffee More Information Training.gov Details
Module 6 - Use Equipment to Prepare and Cook Food
SITHCCC005 Prepare dishes using basic methods of cookery More Information Training.gov Details
SITHCCC001 Use food preparation equipment More Information Training.gov Details
SITHCCC007 Prepare stocks, sauces and soups More Information Training.gov Details
Module 7 - 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 8 - Prepare and Present Fruit, Vegetable and Pasta Dishes
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes More Information Training.gov Details
Module 9 - 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 10 - 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 11 - 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 12 - Managing Staff
SITXHRM002 Roster staff More Information Training.gov Details
SITXHRM003 Lead and manage people More Information Training.gov Details
Module 13 - Human Resource Management
SITXMGT002 Establish and conduct business relationships More Information Training.gov Details
SITXMGT001 Monitor work operations More Information Training.gov Details
Module 14 - Financial Practices
SITXFIN004 Prepare and monitor budgets More Information Training.gov Details
SITXFIN003 Manage finances within a budget More Information Training.gov Details
Module 1 - Source Legislative Information for Hospitality
No units have been assigned to this unit group

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
2 SITHFAB016 - Provide advice on food
2 SITHIND004 - Work effectively in hospitality service
2 SITHFAB014 - Provide table service of food and beverage
3 SITXFSA001 - Use hygienic practices for food safety
3 SITHKOP001 - Clean kitchen premises and equipment
4 SITHFAB004 - Prepare and serve non-alcoholic beverages
4 SITHFAB003 - Operate a bar
5 SITHFAB005 - Prepare and serve espresso coffee
6 SITHCCC005 - Prepare dishes using basic methods of cookery
6 SITHCCC001 - Use food preparation equipment
6 SITHCCC007 - Prepare stocks, sauces and soups
7 SITHCCC003 - Prepare and present sandwiches
7 SITHCCC006 - Prepare appetisers and salads
8 SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes
9 SITXGLC001 - Research and comply with regulatory requirements
9 SITXWHS003 - Implement and monitor work health and safety practices
10 BSBDIV501 - Manage diversity in the workplace
10 BSBMGT517 - Manage operational plan
10 SITXCOM005 - Manage conflict
11 SITXCCS008 - Develop and manage quality customer service practices
11 SITXCCS007 - Enhance customer service experiences
12 SITXHRM002 - Roster staff
12 SITXHRM003 - Lead and manage people
13 SITXMGT002 - Establish and conduct business relationships
13 SITXMGT001 - Monitor work operations
14 SITXFIN004 - Prepare and monitor budgets
14 SITXFIN003 - Manage finances within a budget


Restaurant and Bar Specialisation - International

52 weeks
  • RPL/RCC/Credit
  • On-campus
Module 1 - Source Legislative Hospitality Information
SITHIND002 Source and use information on the hospitality industry More Information Training.gov Details
Module 2 - Restaurant Service

SITHFAB002 is a prerequisite 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 3 - 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 4 - Bar Service

SITHFAB002 is a prerequisite for SITHFAB003.

SITHFAB003 Operate a bar More Information Training.gov Details
SITHFAB001 Clean and tidy bar areas More Information Training.gov Details
Module 5 - Making Beverages

SITXFSA001 a prerequisite for 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 6 - Process Financial Transactions
SITXFIN001 Process financial transactions More Information Training.gov Details
Module 7 - Mixing Cocktails

SITXFSA001 and SITHFAB002 are prerequisite units for SITHFAB010.

SITHFAB010 Prepare and serve cocktails More Information Training.gov Details
Module 8 - Planning Events
SITEEVT005 Plan in-house events or functions More Information Training.gov Details
Module 9 - 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 10 - 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 11 - 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 12 - Managing Staff
SITXHRM003 Lead and manage people More Information Training.gov Details
SITXHRM002 Roster staff More Information Training.gov Details
Module 13 - Human Resource Management
SITXMGT002 Establish and conduct business relationships More Information Training.gov Details
SITXMGT001 Monitor work operations More Information Training.gov Details
Module 14 - Financial Practices
SITXFIN002 Interpret financial information More Information Training.gov Details
SITXFIN004 Prepare and monitor budgets 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 SITHIND002 - Source and use information on the hospitality industry
2 SITHIND004 - Work effectively in hospitality service
2 SITHFAB014 - Provide table service of food and beverage
2 SITHFAB016 - Provide advice on food
3 SITXINV001 - Receive and store stock
3 SITXFSA001 - Use hygienic practices for food safety
4 SITHFAB003 - Operate a bar
4 SITHFAB001 - Clean and tidy bar areas
5 SITHFAB005 - Prepare and serve espresso coffee
5 SITHFAB004 - Prepare and serve non-alcoholic beverages
6 SITXFIN001 - Process financial transactions
7 SITHFAB010 - Prepare and serve cocktails
8 SITEEVT005 - Plan in-house events or functions
9 SITXWHS003 - Implement and monitor work health and safety practices
9 SITXGLC001 - Research and comply with regulatory requirements
10 SITXCOM005 - Manage conflict
10 BSBMGT517 - Manage operational plan
10 BSBDIV501 - Manage diversity in the workplace
11 SITXCCS008 - Develop and manage quality customer service practices
11 SITXCCS007 - Enhance customer service experiences
12 SITXHRM003 - Lead and manage people
12 SITXHRM002 - Roster staff
13 SITXMGT002 - Establish and conduct business relationships
13 SITXMGT001 - Monitor work operations
14 SITXFIN002 - Interpret financial information
14 SITXFIN004 - Prepare and monitor budgets
14 SITXFIN003 - Manage finances within a budget


Cookery, Restaurant and Bar Specialisation - International

52 weeks
  • On-campus
Module 1 - Source Legislative Hospitality Information
SITHIND002 Source and use information on the hospitality industry More Information Training.gov Details
Module 2 - Restaurant Service

SITXFSA001 and SITHFAB002 are prerequisite units 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 3 - 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 4 - Making Beverages and Operate a Bar
SITXFSA001 is a prerequisite unit for SITHFAB004.

SITHFAB003 Operate a bar More Information Training.gov Details
SITHFAB004 Prepare and serve non-alcoholic beverages More Information Training.gov Details
Module 5 - Prepare and Serve Espresso Coffee
SITXFSA001 is a prerequisite unit for SITHFAB005.
SITHFAB005 Prepare and serve espresso coffee More Information Training.gov Details
Module 6 - Use Equipment to Prepare and Cook Food
SITHCCC005 Prepare dishes using basic methods of cookery More Information Training.gov Details
SITHCCC007 Prepare stocks, sauces and soups More Information Training.gov Details
SITHCCC001 Use food preparation equipment More Information Training.gov Details
Module 7 - 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 8 - Prepare and Present Fruit, Vegetable and Pasta Dishes
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes More Information Training.gov Details
Module 9 - 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 10 - 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 11 - 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 12 - Managing Staff
SITXHRM002 Roster staff More Information Training.gov Details
SITXHRM003 Lead and manage people More Information Training.gov Details
Module 13 - Human Resource Management
SITXMGT002 Establish and conduct business relationships More Information Training.gov Details
SITXMGT001 Monitor work operations More Information Training.gov Details
Module 14 - Financial Practices
SITXFIN004 Prepare and monitor budgets 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 SITHIND002 - Source and use information on the hospitality industry
2 SITHFAB016 - Provide advice on food
2 SITHFAB014 - Provide table service of food and beverage
2 SITHIND004 - Work effectively in hospitality service
3 SITHKOP001 - Clean kitchen premises and equipment
3 SITXFSA001 - Use hygienic practices for food safety
4 SITHFAB003 - Operate a bar
4 SITHFAB004 - Prepare and serve non-alcoholic beverages
5 SITHFAB005 - Prepare and serve espresso coffee
6 SITHCCC005 - Prepare dishes using basic methods of cookery
6 SITHCCC007 - Prepare stocks, sauces and soups
6 SITHCCC001 - Use food preparation equipment
7 SITHCCC006 - Prepare appetisers and salads
7 SITHCCC003 - Prepare and present sandwiches
8 SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes
9 SITXWHS003 - Implement and monitor work health and safety practices
9 SITXGLC001 - Research and comply with regulatory requirements
10 BSBMGT517 - Manage operational plan
10 BSBDIV501 - Manage diversity in the workplace
10 SITXCOM005 - Manage conflict
11 SITXCCS007 - Enhance customer service experiences
11 SITXCCS008 - Develop and manage quality customer service practices
12 SITXHRM002 - Roster staff
12 SITXHRM003 - Lead and manage people
13 SITXMGT002 - Establish and conduct business relationships
13 SITXMGT001 - Monitor work operations
14 SITXFIN004 - Prepare and monitor budgets
14 SITXFIN003 - Manage finances within a budget


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.