Version Effective: 2nd of February, 2018
Version Effective: 2nd of February, 2018

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. 

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 $14476 (2019)
$15372 (2020)
Subsidised Full Fee $10024 (2019)
$10640 (2020)
Subsidised Concession Fee $8680 (2019)
$9212 (2020)
Fee for service per unit $517 (2019)
$549 (2020)
Fee for service (International) $14465 (2019)
$15335 (2020)
Fee for service per unit (International) $516.6 (2019)
$547.67 (2020)
Subsidised full fee per unit $358 (2019)
$380 (2020)
Subsidised concession fee per unit $184 (2019)
$329 (2020)
For detailed information on Course Fees, visit www.cqu.edu.au/fees
Application Mode
  • Direct To University
How to Apply Please Enquire or Apply Online
Study Area
  • Hospitality and Beauty
Skill Area
  • Hospitality
AQF Level Level 5: Diploma

Admission Codes

International Students
CRICOS Codes
  • ROC - 090984J
  • MKC - 090984J

Entry Requirements

There are no entry requirements for this course.

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
Please select a course structure from the options below:
Commercial Cookery, Restaurant and Bar Specialisation

12 months full-time or 18 months part-time

  • RPL/RCC/Credit
  • On-campus
  • Mixed Mode
Core
SITXCOM005 Manage conflict More Information Training.gov Details
SITXMGT002 Establish and conduct business relationships More Information Training.gov Details
SITXCCS008 Develop and manage quality customer service practices More Information Training.gov Details
SITXCCS007 Enhance customer service experiences More Information Training.gov Details
SITXHRM002 Roster staff More Information Training.gov Details
SITXHRM003 Lead and manage people More Information Training.gov Details
BSBDIV501 Manage diversity in the workplace More Information Training.gov Details
SITXMGT001 Monitor work operations More Information Training.gov Details
SITXGLC001 Research and comply with regulatory requirements More Information Training.gov Details
BSBMGT517 Manage operational plan More Information Training.gov Details
SITXWHS003 Implement and monitor work health and safety practices 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
Elective

Specialisation can only be studied online if working in industry.

SITXFSA001 Use hygienic practices for food safety More Information Training.gov Details
SITHCCC001 Use food preparation equipment More Information Training.gov Details
SITHCCC003 Prepare and present sandwiches More Information Training.gov Details
SITHCCC005 Prepare dishes using basic methods of cookery More Information Training.gov Details
SITHCCC006 Prepare appetisers and salads More Information Training.gov Details
SITHCCC007 Prepare stocks, sauces and soups More Information Training.gov Details
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes More Information Training.gov Details
SITHKOP001 Clean kitchen premises and equipment More Information Training.gov Details
SITHFAB002 Provide responsible service of alcohol More Information Training.gov Details
SITHGAM001 Provide responsible gambling services More Information Training.gov Details
SITHIND004 Work effectively in hospitality service More Information Training.gov Details
SITHFAB005 Prepare and serve espresso coffee More Information Training.gov Details
SITHFAB004 Prepare and serve non-alcoholic beverages More Information Training.gov Details
SITHFAB010 Prepare and serve cocktails More Information Training.gov Details
SITHFAB014 Provide table service of food and beverage 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 SITHCCC001 - Use food preparation equipment
1 SITXFSA001 - Use hygienic practices for food safety
1 SITHKOP001 - Clean kitchen premises and equipment
1 SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes
1 SITHCCC007 - Prepare stocks, sauces and soups
1 SITHCCC006 - Prepare appetisers and salads
1 SITHCCC005 - Prepare dishes using basic methods of cookery
1 SITHCCC003 - Prepare and present sandwiches
2 SITHGAM001 - Provide responsible gambling services
2 SITHFAB002 - Provide responsible service of alcohol
3 SITHFAB004 - Prepare and serve non-alcoholic beverages
3 SITHFAB005 - Prepare and serve espresso coffee
3 SITHIND004 - Work effectively in hospitality service
4 SITXCOM005 - Manage conflict
4 SITXCCS007 - Enhance customer service experiences
4 SITXMGT002 - Establish and conduct business relationships
4 SITXCCS008 - Develop and manage quality customer service practices
5 SITHFAB010 - Prepare and serve cocktails
5 SITHFAB014 - Provide table service of food and beverage
6 SITXMGT001 - Monitor work operations
6 BSBDIV501 - Manage diversity in the workplace
6 SITXHRM003 - Lead and manage people
6 SITXHRM002 - Roster staff
7 SITXWHS003 - Implement and monitor work health and safety practices
7 BSBMGT517 - Manage operational plan
7 SITXGLC001 - Research and comply with regulatory requirements
8 SITXFIN004 - Prepare and monitor budgets
8 SITXFIN003 - Manage finances within a budget


Restaurant and Bar Specialisation

12 months full-time or 18 months part-time
  • RPL/RCC/Credit
  • On-campus
  • Mixed Mode
Core
SITXCCS007 Enhance customer service experiences More Information Training.gov Details
SITXMGT002 Establish and conduct business relationships More Information Training.gov Details
SITXCOM005 Manage conflict More Information Training.gov Details
SITXCCS008 Develop and manage quality customer service practices More Information Training.gov Details
SITXHRM003 Lead and manage people More Information Training.gov Details
SITXMGT001 Monitor work operations More Information Training.gov Details
BSBDIV501 Manage diversity in the workplace More Information Training.gov Details
SITXHRM002 Roster staff More Information Training.gov Details
SITXGLC001 Research and comply with regulatory requirements More Information Training.gov Details
BSBMGT517 Manage operational plan More Information Training.gov Details
SITXWHS003 Implement and monitor work health and safety practices 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
Elective

Specialisations can only be studied online if working in industry.

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
SITHGAM001 Provide responsible gambling services More Information Training.gov Details
SITHFAB001 Clean and tidy bar areas More Information Training.gov Details
SITHFAB005 Prepare and serve espresso coffee More Information Training.gov Details
SITHFAB004 Prepare and serve non-alcoholic beverages More Information Training.gov Details
SITHFAB003 Operate a bar More Information Training.gov Details
SITXFSA001 Use hygienic practices for food safety 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
SITEEVT005 Plan in-house events or functions More Information Training.gov Details
SITHFAB010 Prepare and serve cocktails More Information Training.gov Details
SITXFIN001 Process financial transactions More Information Training.gov Details
SITXINV001 Receive and store stock 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 SITHFAB002 - Provide responsible service of alcohol
1 SITHIND002 - Source and use information on the hospitality industry
1 SITHGAM001 - Provide responsible gambling services
2 SITHIND004 - Work effectively in hospitality service
2 SITXFSA001 - Use hygienic practices for food safety
2 SITHFAB003 - Operate a bar
2 SITHFAB004 - Prepare and serve non-alcoholic beverages
2 SITHFAB005 - Prepare and serve espresso coffee
2 SITHFAB001 - Clean and tidy bar areas
3 SITXMGT002 - Establish and conduct business relationships
3 SITXCCS007 - Enhance customer service experiences
3 SITXCOM005 - Manage conflict
3 SITXCCS008 - Develop and manage quality customer service practices
4 SITXINV001 - Receive and store stock
4 SITXFIN001 - Process financial transactions
4 SITHFAB014 - Provide table service of food and beverage
4 SITEEVT005 - Plan in-house events or functions
4 SITHFAB010 - Prepare and serve cocktails
5 SITXHRM003 - Lead and manage people
5 SITXHRM002 - Roster staff
5 BSBDIV501 - Manage diversity in the workplace
5 SITXMGT001 - Monitor work operations
6 SITXWHS003 - Implement and monitor work health and safety practices
6 BSBMGT517 - Manage operational plan
6 SITXGLC001 - Research and comply with regulatory requirements
7 SITXFIN003 - Manage finances within a budget
7 SITXFIN004 - Prepare and monitor budgets
7 SITXFIN002 - Interpret financial information


International Commercial Cookery, Restaurant and Bar Specialisation

12 - 18 months full-time
  • On-campus
Core
specialisations can only be studied online if working in industry
SITXMGT002 Establish and conduct business relationships More Information Training.gov Details
SITXCCS008 Develop and manage quality customer service practices More Information Training.gov Details
SITXCCS007 Enhance customer service experiences More Information Training.gov Details
SITXCOM005 Manage conflict More Information Training.gov Details
SITXHRM003 Lead and manage people More Information Training.gov Details
SITXHRM002 Roster staff More Information Training.gov Details
SITXMGT001 Monitor work operations 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
SITXWHS001 Participate in safe work practices More Information Training.gov Details
SITXGLC001 Research and comply with regulatory requirements 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
Electives

Specialisations can only be studied online if working in industry

SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes 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
SITHCCC003 Prepare and present sandwiches More Information Training.gov Details
SITXFSA001 Use hygienic practices for food safety More Information Training.gov Details
SITHKOP001 Clean kitchen premises and equipment More Information Training.gov Details
SITHCCC007 Prepare stocks, sauces and soups More Information Training.gov Details
SITHCCC006 Prepare appetisers and salads More Information Training.gov Details
SITHGAM001 Provide responsible gambling services More Information Training.gov Details
SITHFAB002 Provide responsible service of alcohol More Information Training.gov Details
SITHFAB004 Prepare and serve non-alcoholic beverages More Information Training.gov Details
SITHFAB005 Prepare and serve espresso coffee 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
SITHFAB010 Prepare and serve cocktails 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 SITHCCC005 - Prepare dishes using basic methods of cookery
1 SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes
1 SITHCCC006 - Prepare appetisers and salads
1 SITHCCC007 - Prepare stocks, sauces and soups
1 SITHKOP001 - Clean kitchen premises and equipment
1 SITXFSA001 - Use hygienic practices for food safety
1 SITHCCC003 - Prepare and present sandwiches
1 SITHCCC001 - Use food preparation equipment
2 SITHFAB002 - Provide responsible service of alcohol
2 SITHGAM001 - Provide responsible gambling services
3 SITHIND004 - Work effectively in hospitality service
3 SITHFAB005 - Prepare and serve espresso coffee
3 SITHFAB004 - Prepare and serve non-alcoholic beverages
4 SITXMGT002 - Establish and conduct business relationships
4 SITXCOM005 - Manage conflict
4 SITXCCS008 - Develop and manage quality customer service practices
4 SITXCCS007 - Enhance customer service experiences
5 SITHFAB014 - Provide table service of food and beverage
5 SITHFAB010 - Prepare and serve cocktails
6 BSBDIV501 - Manage diversity in the workplace
6 SITXMGT001 - Monitor work operations
6 SITXHRM002 - Roster staff
6 SITXHRM003 - Lead and manage people
7 SITXGLC001 - Research and comply with regulatory requirements
7 SITXWHS001 - Participate in safe work practices
7 BSBMGT517 - Manage operational plan
8 SITXFIN003 - Manage finances within a budget
8 SITXFIN004 - Prepare and monitor budgets


International Restaurant and Bar Specialistion

12 - 18 months full-time
  • On-campus
Core
Specialisations can only be studied online if working in industry
SITXCCS007 Enhance customer service experiences More Information Training.gov Details
SITXCCS008 Develop and manage quality customer service practices More Information Training.gov Details
SITXCOM005 Manage conflict More Information Training.gov Details
SITXMGT002 Establish and conduct business relationships More Information Training.gov Details
SITXMGT001 Monitor work operations More Information Training.gov Details
SITXHRM002 Roster staff More Information Training.gov Details
BSBDIV501 Manage diversity in the workplace More Information Training.gov Details
SITXHRM003 Lead and manage people More Information Training.gov Details
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
BSBMGT517 Manage operational plan 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
Electives
specialisations can only be studied online if working in industry
SITHGAM001 Provide responsible gambling services More Information Training.gov Details
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
SITHFAB001 Clean and tidy bar areas More Information Training.gov Details
SITHIND004 Work effectively in hospitality service More Information Training.gov Details
SITHFAB005 Prepare and serve espresso coffee More Information Training.gov Details
SITHFAB004 Prepare and serve non-alcoholic beverages More Information Training.gov Details
SITHFAB003 Operate a bar More Information Training.gov Details
SITXFSA001 Use hygienic practices for food safety More Information Training.gov Details
SITHFAB014 Provide table service of food and beverage More Information Training.gov Details
SITHFAB010 Prepare and serve cocktails More Information Training.gov Details
SITEEVT005 Plan in-house events or functions More Information Training.gov Details
SITXFIN001 Process financial transactions More Information Training.gov Details
SITXINV001 Receive and store stock 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
1 SITHGAM001 - Provide responsible gambling services
1 SITHFAB002 - Provide responsible service of alcohol
2 SITXFSA001 - Use hygienic practices for food safety
2 SITHFAB003 - Operate a bar
2 SITHFAB004 - Prepare and serve non-alcoholic beverages
2 SITHFAB005 - Prepare and serve espresso coffee
2 SITHIND004 - Work effectively in hospitality service
2 SITHFAB001 - Clean and tidy bar areas
3 SITXCCS008 - Develop and manage quality customer service practices
3 SITXCCS007 - Enhance customer service experiences
3 SITXMGT001 - Monitor work operations
3 SITXMGT002 - Establish and conduct business relationships
3 SITXCOM005 - Manage conflict
4 SITXFIN001 - Process financial transactions
4 SITXINV001 - Receive and store stock
4 SITHFAB014 - Provide table service of food and beverage
4 SITHFAB010 - Prepare and serve cocktails
4 SITEEVT005 - Plan in-house events or functions
5 SITXHRM003 - Lead and manage people
5 BSBDIV501 - Manage diversity in the workplace
5 SITXHRM002 - Roster staff
6 BSBMGT517 - Manage operational plan
6 SITXGLC001 - Research and comply with regulatory requirements
6 SITXWHS003 - Implement and monitor work health and safety practices
7 SITXFIN003 - Manage finances within a budget
7 SITXFIN004 - Prepare and monitor budgets
7 SITXFIN002 - Interpret financial information


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

Commercial Cookery, Restaurant and Bar Specialisation

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
Mixed Mode
Mixed Mode for this course may refer to on-campus workshops or residential schools located at Mackay City.
Or it may refer to work placements which can be located anywhere. Please see the More Details section for more information.
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
Mixed Mode for this course may refer to on-campus workshops or residential schools located at Rockhampton City.
Or it may refer to work placements which can be located anywhere. Please see the More Details section for more information.
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

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
Mixed Mode
Mixed Mode for this course may refer to on-campus workshops or residential schools located at Mackay City.
Or it may refer to work placements which can be located anywhere. Please see the More Details section for more information.
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
Mixed Mode for this course may refer to on-campus workshops or residential schools located at Rockhampton City.
Or it may refer to work placements which can be located anywhere. Please see the More Details section for more information.
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 Commercial Cookery, Restaurant and Bar Specialisation

There are currently no intakes scheduled for this course structure.

International Restaurant and Bar Specialistion

There are currently no intakes scheduled for this course structure.

International 2019 Availabilities

Commercial Cookery, Restaurant and Bar Specialisation

There are currently no intakes scheduled for this course structure.

Restaurant and Bar Specialisation

There are currently no intakes scheduled for this course structure.

International Commercial Cookery, Restaurant and Bar Specialisation

On-campus

Mackay City

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

Rockhampton City

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

International Restaurant and Bar Specialistion

On-campus

Mackay City

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

Rockhampton City

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

International 2020 Availabilities

Commercial Cookery, Restaurant and Bar Specialisation

There are currently no intakes scheduled for this course structure.

Restaurant and Bar Specialisation

There are currently no intakes scheduled for this course structure.

International Commercial Cookery, Restaurant and Bar Specialisation

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 Restaurant and Bar Specialistion

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
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.