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CQUni Handbook
Course History
Please note that the information shown below is for an obsolete version of the course. Please select the 'Next Version' button to view more relevant dataSIT50422 - 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.
Entry Requirements
There are no entry requirements for this qualification. However, CQUniversity requires completion of bksb (Basic Key Skills Builder) online literacy and numeracy assessment prior to enrolment, unless the student has completed an equal or higher-level course.
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 | ||||||||||||||||
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| Student Availability |
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| Fees |
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| Application Mode |
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| How to Apply | Please Enquire | ||||||||||||||||
| Study Area |
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| Skill Area |
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| AQF Level | Level 5: Diploma |
Admission Codes
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Domestic Students Tertiary Admission Centre Codes (TAC) Codes |
Not Applicable |
|---|---|
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International Students CRICOS Codes |
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Student Outcomes, Career Opportunities and Occupations
This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
Course Structures
In order to complete this course, you must:
- Complete 11 core units
- Complete 17 elective units
Study Mode Definitions
- Online: Online courses provide the flexibility to study without normally requiring a student to visit a campus. Course content is studied through a number of means including the use of online discussion forums, electronic library resources, by contacting lecturers and teachers, and receiving study materials online/electronically. Work integrated learning, including placements, may be included in some courses.
- On-campus: Students studying in on-campus mode typically are expected to attend and participate in regular, structured on-campus teaching and learning activities throughout the University’s academic term. These activities may include lectures, tutorials, workshops and practice, online or other activities and normally will be timetabled at a CQUniversity campus or approved delivery site.
- Mixed Mode: Students studying in mixed mode will participate in a combination of online learning activities in addition to site-specific learning activities, which may include residential schools, co-op placements and/or work-integrated learning as a compulsory requirement of a unit. The additional site-specific learning activities are what differentiates a mixed-mode unit from an online unit.
*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
| Core | ||||
|---|---|---|---|---|
| SITXCCS015 | Enhance customer service experiences | More Information | Training.gov Details | |
| SITXCCS016 | Develop and manage quality customer service practices | More Information | Training.gov Details | |
| SITXCOM010 | Manage conflict | More Information | Training.gov Details | |
| SITXFIN009 | Manage finances within a budget | More Information | Training.gov Details | |
| SITXFIN010 | Prepare and monitor budgets | More Information | Training.gov Details | |
| SITXGLC002 | Identify and manage legal risks and comply with law | More Information | Training.gov Details | |
| SITXHRM008 | Roster staff | More Information | Training.gov Details | |
| SITXHRM009 | Lead and manage people | More Information | Training.gov Details | |
| SITXMGT004 | Monitor work operations | More Information | Training.gov Details | |
| SITXMGT005 | Establish and conduct business relationships | More Information | Training.gov Details | |
| SITXWHS007 | Implement and monitor work health and safety practices | More Information | Training.gov Details | |
|
Elective Group A and B electives (SITXFSA005 and SITHIND008) are essential to meet packaging requirements |
||||
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITHIND008 | Work effectively in hospitality service | More Information | Training.gov Details | |
| SITHFAB021 | Provide responsible service of alcohol | More Information | Training.gov Details | |
| SITHFAB023 | Operate a bar | More Information | Training.gov Details | |
| SITHFAB022 | Clean and tidy bar areas | More Information | Training.gov Details | |
| SITHFAB024 | Prepare and serve non-alcoholic beverages | More Information | Training.gov Details | |
| SITHFAB036 | Provide advice on food | More Information | Training.gov Details | |
| SITHFAB025 | Prepare and serve espresso coffee | More Information | Training.gov Details | |
| SITHFAB034 | Provide table service of food and beverage | More Information | Training.gov Details | |
| SITHIND006 | Source and use information on the hospitality industry | More Information | Training.gov Details | |
| SITXFSA006 | Participate in safe food handling practices | More Information | Training.gov Details | |
| BSBCMM211 | Apply communication skills | More Information | Training.gov Details | |
| SITXINV006 | Receive, store and maintain stock | More Information | Training.gov Details | |
| BSBTWK501 | Lead diversity and inclusion | More Information | Training.gov Details | |
| SITXFIN008 | Interpret financial information | More Information | Training.gov Details | |
| SITXFIN007 | Process financial transactions | More Information | Training.gov Details | |
| BSBOPS502 | Manage business operational plans | More Information | Training.gov Details | |
Unit Sequence
For the following units, you may choose your own order of study, while taking into account pre-requisite requirements and the unit availability.
| Unit Code | Unit Name |
|---|---|
| SITXCCS015 | Enhance customer service experiences |
| SITXCCS016 | Develop and manage quality customer service practices |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFIN010 | Prepare and monitor budgets |
| SITXGLC002 | Identify and manage legal risks and comply with law |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXMGT004 | Monitor work operations |
| SITXMGT005 | Establish and conduct business relationships |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITXFSA005 | Use hygienic practices for food safety |
| SITHIND008 | Work effectively in hospitality service |
| SITHFAB021 | Provide responsible service of alcohol |
| SITHFAB023 | Operate a bar |
| SITHFAB022 | Clean and tidy bar areas |
| SITHFAB024 | Prepare and serve non-alcoholic beverages |
| SITHFAB036 | Provide advice on food |
| SITHFAB025 | Prepare and serve espresso coffee |
| SITHFAB034 | Provide table service of food and beverage |
| SITHIND006 | Source and use information on the hospitality industry |
| SITXFSA006 | Participate in safe food handling practices |
| BSBCMM211 | Apply communication skills |
| SITXINV006 | Receive, store and maintain stock |
| BSBTWK501 | Lead diversity and inclusion |
| SITXFIN008 | Interpret financial information |
| SITXFIN007 | Process financial transactions |
| BSBOPS502 | Manage business operational plans |
COOKERY, RESTAURANT AND BAR SPECIALISATION - ON CAMPUS
12 months full-time or 18 months part-time
- On-campus
| Core | ||||
|---|---|---|---|---|
| SITXCCS015 | Enhance customer service experiences | More Information | Training.gov Details | |
| SITXCCS016 | Develop and manage quality customer service practices | More Information | Training.gov Details | |
| SITXCOM010 | Manage conflict | More Information | Training.gov Details | |
| SITXFIN009 | Manage finances within a budget | More Information | Training.gov Details | |
| SITXFIN010 | Prepare and monitor budgets | More Information | Training.gov Details | |
| SITXGLC002 | Identify and manage legal risks and comply with law | More Information | Training.gov Details | |
| SITXHRM008 | Roster staff | More Information | Training.gov Details | |
| SITXHRM009 | Lead and manage people | More Information | Training.gov Details | |
| SITXMGT004 | Monitor work operations | More Information | Training.gov Details | |
| SITXMGT005 | Establish and conduct business relationships | More Information | Training.gov Details | |
| SITXWHS007 | Implement and monitor work health and safety practices | More Information | Training.gov Details | |
|
Elective Group A and B electives (SITXFSA005 and SITHIND008) are essential to meet packaging requirements |
||||
| SITHFAB021 | Provide responsible service of alcohol | More Information | Training.gov Details | |
| SITHIND008 | Work effectively in hospitality service | More Information | Training.gov Details | |
| SITHFAB034 | Provide table service of food and beverage | More Information | Training.gov Details | |
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITXFSA006 | Participate in safe food handling practices | More Information | Training.gov Details | |
| SITHKOP009 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
| SITHFAB023 | Operate a bar | More Information | Training.gov Details | |
| SITHFAB024 | Prepare and serve non-alcoholic beverages | More Information | Training.gov Details | |
| SITHFAB025 | Prepare and serve espresso coffee | More Information | Training.gov Details | |
| SITHCCC023 | Use food preparation equipment | More Information | Training.gov Details | |
| SITHCCC027 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
| SITHCCC029 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | More Information | Training.gov Details | |
| SITHCCC028 | Prepare appetisers and salads | More Information | Training.gov Details | |
| SITHCCC025 | Prepare and present sandwiches | More Information | Training.gov Details | |
| BSBTWK501 | Lead diversity and inclusion | More Information | Training.gov Details | |
| BSBOPS502 | Manage business operational plans | More Information | Training.gov Details | |
Unit Sequence
For the following units, you may choose your own order of study, while taking into account pre-requisite requirements and the unit availability.
| Unit Code | Unit Name |
|---|---|
| SITXCCS015 | Enhance customer service experiences |
| SITXCCS016 | Develop and manage quality customer service practices |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFIN010 | Prepare and monitor budgets |
| SITXGLC002 | Identify and manage legal risks and comply with law |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXMGT004 | Monitor work operations |
| SITXMGT005 | Establish and conduct business relationships |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITHFAB021 | Provide responsible service of alcohol |
| SITHIND008 | Work effectively in hospitality service |
| SITHFAB034 | Provide table service of food and beverage |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITHKOP009 | Clean kitchen premises and equipment |
| SITHFAB023 | Operate a bar |
| SITHFAB024 | Prepare and serve non-alcoholic beverages |
| SITHFAB025 | Prepare and serve espresso coffee |
| SITHCCC023 | Use food preparation equipment |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC025 | Prepare and present sandwiches |
| BSBTWK501 | Lead diversity and inclusion |
| BSBOPS502 | Manage business operational plans |
RESTAURANT AND BAR SPECIALISATION - ONLINE
12 months full-time or 18 months part-time
- Online
| Core | ||||
|---|---|---|---|---|
| SITXCCS015 | Enhance customer service experiences | More Information | Training.gov Details | |
| SITXCCS016 | Develop and manage quality customer service practices | More Information | Training.gov Details | |
| SITXCOM010 | Manage conflict | More Information | Training.gov Details | |
| SITXFIN009 | Manage finances within a budget | More Information | Training.gov Details | |
| SITXFIN010 | Prepare and monitor budgets | More Information | Training.gov Details | |
| SITXGLC002 | Identify and manage legal risks and comply with law | More Information | Training.gov Details | |
| SITXHRM008 | Roster staff | More Information | Training.gov Details | |
| SITXHRM009 | Lead and manage people | More Information | Training.gov Details | |
| SITXMGT004 | Monitor work operations | More Information | Training.gov Details | |
| SITXMGT005 | Establish and conduct business relationships | More Information | Training.gov Details | |
| SITXWHS007 | Implement and monitor work health and safety practices | More Information | Training.gov Details | |
|
Elective Group A and B electives (SITXFSA005 and SITHIND008) are essential to meet packaging requirements |
||||
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITHIND008 | Work effectively in hospitality service | More Information | Training.gov Details | |
| SITHFAB021 | Provide responsible service of alcohol | More Information | Training.gov Details | |
| SITHFAB023 | Operate a bar | More Information | Training.gov Details | |
| SITHFAB022 | Clean and tidy bar areas | More Information | Training.gov Details | |
| SITHFAB024 | Prepare and serve non-alcoholic beverages | More Information | Training.gov Details | |
| SITHFAB036 | Provide advice on food | More Information | Training.gov Details | |
| SITHFAB025 | Prepare and serve espresso coffee | More Information | Training.gov Details | |
| SITHFAB034 | Provide table service of food and beverage | More Information | Training.gov Details | |
| SITHIND006 | Source and use information on the hospitality industry | More Information | Training.gov Details | |
| SITXFSA006 | Participate in safe food handling practices | More Information | Training.gov Details | |
| BSBCMM211 | Apply communication skills | More Information | Training.gov Details | |
| SITXINV006 | Receive, store and maintain stock | More Information | Training.gov Details | |
| BSBTWK501 | Lead diversity and inclusion | More Information | Training.gov Details | |
| SITXFIN008 | Interpret financial information | More Information | Training.gov Details | |
| SITXFIN007 | Process financial transactions | More Information | Training.gov Details | |
| BSBOPS502 | Manage business operational plans | More Information | Training.gov Details | |
Unit Sequence
For the following units, you may choose your own order of study, while taking into account pre-requisite requirements and the unit availability.
| Unit Code | Unit Name |
|---|---|
| SITXCCS015 | Enhance customer service experiences |
| SITXCCS016 | Develop and manage quality customer service practices |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFIN010 | Prepare and monitor budgets |
| SITXGLC002 | Identify and manage legal risks and comply with law |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXMGT004 | Monitor work operations |
| SITXMGT005 | Establish and conduct business relationships |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITXFSA005 | Use hygienic practices for food safety |
| SITHIND008 | Work effectively in hospitality service |
| SITHFAB021 | Provide responsible service of alcohol |
| SITHFAB023 | Operate a bar |
| SITHFAB022 | Clean and tidy bar areas |
| SITHFAB024 | Prepare and serve non-alcoholic beverages |
| SITHFAB036 | Provide advice on food |
| SITHFAB025 | Prepare and serve espresso coffee |
| SITHFAB034 | Provide table service of food and beverage |
| SITHIND006 | Source and use information on the hospitality industry |
| SITXFSA006 | Participate in safe food handling practices |
| BSBCMM211 | Apply communication skills |
| SITXINV006 | Receive, store and maintain stock |
| BSBTWK501 | Lead diversity and inclusion |
| SITXFIN008 | Interpret financial information |
| SITXFIN007 | Process financial transactions |
| BSBOPS502 | Manage business operational plans |
RESTAURANT AND BAR SPECIALISATION - INTERNATIONAL
52 weeks
- On-campus
| Core | ||||
|---|---|---|---|---|
| SITXCCS015 | Enhance customer service experiences | More Information | Training.gov Details | |
| SITXCCS016 | Develop and manage quality customer service practices | More Information | Training.gov Details | |
| SITXCOM010 | Manage conflict | More Information | Training.gov Details | |
| SITXFIN009 | Manage finances within a budget | More Information | Training.gov Details | |
| SITXFIN010 | Prepare and monitor budgets | More Information | Training.gov Details | |
| SITXGLC002 | Identify and manage legal risks and comply with law | More Information | Training.gov Details | |
| SITXHRM008 | Roster staff | More Information | Training.gov Details | |
| SITXHRM009 | Lead and manage people | More Information | Training.gov Details | |
| SITXMGT004 | Monitor work operations | More Information | Training.gov Details | |
| SITXMGT005 | Establish and conduct business relationships | More Information | Training.gov Details | |
| SITXWHS007 | Implement and monitor work health and safety practices | More Information | Training.gov Details | |
|
Elective Group A and B electives (SITXFSA005 and SITHIND008) are essential to meet packaging requirements |
||||
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITHIND008 | Work effectively in hospitality service | More Information | Training.gov Details | |
| SITHFAB021 | Provide responsible service of alcohol | More Information | Training.gov Details | |
| SITHFAB023 | Operate a bar | More Information | Training.gov Details | |
| SITHFAB022 | Clean and tidy bar areas | More Information | Training.gov Details | |
| SITHFAB024 | Prepare and serve non-alcoholic beverages | More Information | Training.gov Details | |
| SITHFAB036 | Provide advice on food | More Information | Training.gov Details | |
| SITHFAB025 | Prepare and serve espresso coffee | More Information | Training.gov Details | |
| SITHFAB034 | Provide table service of food and beverage | More Information | Training.gov Details | |
| SITHIND006 | Source and use information on the hospitality industry | More Information | Training.gov Details | |
| SITXFSA006 | Participate in safe food handling practices | More Information | Training.gov Details | |
| BSBCMM211 | Apply communication skills | More Information | Training.gov Details | |
| SITXINV006 | Receive, store and maintain stock | More Information | Training.gov Details | |
| BSBTWK501 | Lead diversity and inclusion | More Information | Training.gov Details | |
| SITXFIN008 | Interpret financial information | More Information | Training.gov Details | |
| SITXFIN007 | Process financial transactions | More Information | Training.gov Details | |
| BSBOPS502 | Manage business operational plans | More Information | Training.gov Details | |
Unit Sequence
For the following units, you may choose your own order of study, while taking into account pre-requisite requirements and the unit availability.
| Unit Code | Unit Name |
|---|---|
| SITXCCS015 | Enhance customer service experiences |
| SITXCCS016 | Develop and manage quality customer service practices |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFIN010 | Prepare and monitor budgets |
| SITXGLC002 | Identify and manage legal risks and comply with law |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXMGT004 | Monitor work operations |
| SITXMGT005 | Establish and conduct business relationships |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITXFSA005 | Use hygienic practices for food safety |
| SITHIND008 | Work effectively in hospitality service |
| SITHFAB021 | Provide responsible service of alcohol |
| SITHFAB023 | Operate a bar |
| SITHFAB022 | Clean and tidy bar areas |
| SITHFAB024 | Prepare and serve non-alcoholic beverages |
| SITHFAB036 | Provide advice on food |
| SITHFAB025 | Prepare and serve espresso coffee |
| SITHFAB034 | Provide table service of food and beverage |
| SITHIND006 | Source and use information on the hospitality industry |
| SITXFSA006 | Participate in safe food handling practices |
| BSBCMM211 | Apply communication skills |
| SITXINV006 | Receive, store and maintain stock |
| BSBTWK501 | Lead diversity and inclusion |
| SITXFIN008 | Interpret financial information |
| SITXFIN007 | Process financial transactions |
| BSBOPS502 | Manage business operational plans |
COOKERY, RESTAURANT AND BAR SPECIALISATION - INTERNATIONAL
52 weeks
- On-campus
| Core | ||||
|---|---|---|---|---|
| SITXCCS015 | Enhance customer service experiences | More Information | Training.gov Details | |
| SITXCCS016 | Develop and manage quality customer service practices | More Information | Training.gov Details | |
| SITXCOM010 | Manage conflict | More Information | Training.gov Details | |
| SITXFIN009 | Manage finances within a budget | More Information | Training.gov Details | |
| SITXFIN010 | Prepare and monitor budgets | More Information | Training.gov Details | |
| SITXGLC002 | Identify and manage legal risks and comply with law | More Information | Training.gov Details | |
| SITXHRM008 | Roster staff | More Information | Training.gov Details | |
| SITXHRM009 | Lead and manage people | More Information | Training.gov Details | |
| SITXMGT004 | Monitor work operations | More Information | Training.gov Details | |
| SITXMGT005 | Establish and conduct business relationships | More Information | Training.gov Details | |
| SITXWHS007 | Implement and monitor work health and safety practices | More Information | Training.gov Details | |
|
Elective Group A and B electives (SITXFSA005 and SITHIND008) are essential to meet packaging requirements |
||||
| SITHFAB021 | Provide responsible service of alcohol | More Information | Training.gov Details | |
| SITHIND008 | Work effectively in hospitality service | More Information | Training.gov Details | |
| SITHFAB034 | Provide table service of food and beverage | More Information | Training.gov Details | |
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITXFSA006 | Participate in safe food handling practices | More Information | Training.gov Details | |
| SITHKOP009 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
| SITHFAB023 | Operate a bar | More Information | Training.gov Details | |
| SITHFAB024 | Prepare and serve non-alcoholic beverages | More Information | Training.gov Details | |
| SITHFAB025 | Prepare and serve espresso coffee | More Information | Training.gov Details | |
| SITHCCC023 | Use food preparation equipment | More Information | Training.gov Details | |
| SITHCCC027 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
| SITHCCC029 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | More Information | Training.gov Details | |
| SITHCCC028 | Prepare appetisers and salads | More Information | Training.gov Details | |
| SITHCCC025 | Prepare and present sandwiches | More Information | Training.gov Details | |
| BSBTWK501 | Lead diversity and inclusion | More Information | Training.gov Details | |
| BSBOPS502 | Manage business operational plans | More Information | Training.gov Details | |
Unit Sequence
For the following units, you may choose your own order of study, while taking into account pre-requisite requirements and the unit availability.
| Unit Code | Unit Name |
|---|---|
| SITXCCS015 | Enhance customer service experiences |
| SITXCCS016 | Develop and manage quality customer service practices |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFIN010 | Prepare and monitor budgets |
| SITXGLC002 | Identify and manage legal risks and comply with law |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXMGT004 | Monitor work operations |
| SITXMGT005 | Establish and conduct business relationships |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITHFAB021 | Provide responsible service of alcohol |
| SITHIND008 | Work effectively in hospitality service |
| SITHFAB034 | Provide table service of food and beverage |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITHKOP009 | Clean kitchen premises and equipment |
| SITHFAB023 | Operate a bar |
| SITHFAB024 | Prepare and serve non-alcoholic beverages |
| SITHFAB025 | Prepare and serve espresso coffee |
| SITHCCC023 | Use food preparation equipment |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC025 | Prepare and present sandwiches |
| BSBTWK501 | Lead diversity and inclusion |
| BSBOPS502 | Manage business operational plans |
RPL Structure
RPL Only
RPL involves an assessment process of an individual’s previously obtained skills and knowledge that has been achieved outside the formal education and training system. The duration is dependent on evidence collection by the candidate and approval of evidence by the CQUniversity assessor.
- RPL/RCC/Credit
|
RPL Units Group A and B electives (SITXFSA005 and SITHIND008) are essential to meet packaging requirements |
||||
|---|---|---|---|---|
| SITXCCS015 | Enhance customer service experiences | More Information | Training.gov Details | |
| SITXCCS016 | Develop and manage quality customer service practices | More Information | Training.gov Details | |
| SITXCOM010 | Manage conflict | More Information | Training.gov Details | |
| SITXFIN009 | Manage finances within a budget | More Information | Training.gov Details | |
| SITXFIN010 | Prepare and monitor budgets | More Information | Training.gov Details | |
| SITXGLC002 | Identify and manage legal risks and comply with law | More Information | Training.gov Details | |
| SITXHRM008 | Roster staff | More Information | Training.gov Details | |
| SITXHRM009 | Lead and manage people | More Information | Training.gov Details | |
| SITXMGT004 | Monitor work operations | More Information | Training.gov Details | |
| SITXMGT005 | Establish and conduct business relationships | More Information | Training.gov Details | |
| SITXWHS007 | Implement and monitor work health and safety practices | More Information | Training.gov Details | |
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITHIND008 | Work effectively in hospitality service | More Information | Training.gov Details | |
| SITHFAB021 | Provide responsible service of alcohol | More Information | Training.gov Details | |
| SITHFAB023 | Operate a bar | More Information | Training.gov Details | |
| SITHFAB024 | Prepare and serve non-alcoholic beverages | More Information | Training.gov Details | |
| SITHFAB025 | Prepare and serve espresso coffee | More Information | Training.gov Details | |
| SITHFAB034 | Provide table service of food and beverage | More Information | Training.gov Details | |
| SITXFSA006 | Participate in safe food handling practices | More Information | Training.gov Details | |
| SITHGAM022 | Provide responsible gambling services | More Information | Training.gov Details | |
| SITXINV006 | Receive, store and maintain stock | More Information | Training.gov Details | |
| BSBTWK501 | Lead diversity and inclusion | More Information | Training.gov Details | |
| SITXFIN008 | Interpret financial information | More Information | Training.gov Details | |
| SITXFIN007 | Process financial transactions | More Information | Training.gov Details | |
| BSBOPS502 | Manage business operational plans | More Information | Training.gov Details | |
| SITHIND006 | Source and use information on the hospitality industry | More Information | Training.gov Details | |
| SITHFAB022 | Clean and tidy bar areas | More Information | Training.gov Details | |
| BSBSUS211 | Participate in sustainable work practices | More Information | Training.gov Details | |
| SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
| SITHFAB036 | Provide advice on food | More Information | Training.gov Details | |
| BSBCMM211 | Apply communication skills | More Information | Training.gov Details | |
Unit Sequence
For the following units, you may choose your own order of study, while taking into account pre-requisite requirements and the unit availability.
| Unit Code | Unit Name |
|---|---|
| SITXCCS015 | Enhance customer service experiences |
| SITXCCS016 | Develop and manage quality customer service practices |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFIN010 | Prepare and monitor budgets |
| SITXGLC002 | Identify and manage legal risks and comply with law |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXMGT004 | Monitor work operations |
| SITXMGT005 | Establish and conduct business relationships |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITXFSA005 | Use hygienic practices for food safety |
| SITHIND008 | Work effectively in hospitality service |
| SITHFAB021 | Provide responsible service of alcohol |
| SITHFAB023 | Operate a bar |
| SITHFAB024 | Prepare and serve non-alcoholic beverages |
| SITHFAB025 | Prepare and serve espresso coffee |
| SITHFAB034 | Provide table service of food and beverage |
| SITXFSA006 | Participate in safe food handling practices |
| SITHGAM022 | Provide responsible gambling services |
| SITXINV006 | Receive, store and maintain stock |
| BSBTWK501 | Lead diversity and inclusion |
| SITXFIN008 | Interpret financial information |
| SITXFIN007 | Process financial transactions |
| BSBOPS502 | Manage business operational plans |
| SITHIND006 | Source and use information on the hospitality industry |
| SITHFAB022 | Clean and tidy bar areas |
| BSBSUS211 | Participate in sustainable work practices |
| SITXWHS005 | Participate in safe work practices |
| SITHFAB036 | Provide advice on food |
| BSBCMM211 | Apply communication skills |
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.
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 2024 Availabilities
RESTAURANT AND BAR SPECIALISATION - ON CAMPUS
On-campus
Mackay City
February: Full Time/Part Time
March: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
Rockhampton City
February: Full Time/Part Time
March: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
COOKERY, 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
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.
RPL Structure
There are currently no intakes scheduled for this course structure.
International 2024 Availabilities
RESTAURANT AND BAR SPECIALISATION - ON CAMPUS
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.
RESTAURANT AND BAR SPECIALISATION - ONLINE
There are currently no intakes scheduled for this course structure.
RESTAURANT AND BAR SPECIALISATION - INTERNATIONAL
On-campus
Mackay City
February: Full Time/Part Time
March: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
Rockhampton City
February: Full Time/Part Time
March: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
COOKERY, RESTAURANT AND BAR SPECIALISATION - INTERNATIONAL
On-campus
Mackay City
October: Full Time/Part Time
November: Full Time/Part Time
Rockhampton City
October: Full Time/Part Time
November: Full Time/Part Time
RPL Structure
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
No additional details have been provided.