Previous Version Version Effective: 19th of March, 2024
Version Effective: 19th of March, 2024

SIT50422 - 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
Student Availability
  • Domestic
  • International
Fees
Full Fee $17,304.00 (2024)
$17,982.00 (2025)
Subsidised Full Fee $12,516.00 (2024)
$12,908.00 (2025)
Subsidised Concession Fee $11,088.00 (2024)
$11,452.00 (2025)
Fee for service per unit $618.00 (2024)
$639.00 (2025)
Fee for service (International) $17,640.00 (2024)
Fee for service per unit (International) $630.00 (2024)
Subsidised full fee per unit $447.00 (2024)
$461.00 (2025)
RPL Fee for service per Unit $309.00 (2024)
$480.00 (2025)
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
  • MKC - 114471K
  • ROC - 114471K

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:

  1. Complete 11 core units
  2. 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.

Listed electives meet qualification packaging rules. 

Please note, pre-requisites are required for some units of competency. 

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
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
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
SITHFAB030 Prepare and serve cocktails More Information Training.gov Details
SITEEVT020 Source and use information on the events industry 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
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
SITXINV006 Receive, store and maintain stock
BSBTWK501 Lead diversity and inclusion
SITXFIN008 Interpret financial information
SITXFIN007 Process financial transactions
BSBOPS502 Manage business operational plans
SITHFAB030 Prepare and serve cocktails
SITEEVT020 Source and use information on the events industry

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.

Listed electives meet qualification packaging rules. 

Please note, pre-requisites are required for some units of competency. 

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
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
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
SITHFAB030 Prepare and serve cocktails More Information Training.gov Details
SITEEVT020 Source and use information on the events industry 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
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
SITXINV006 Receive, store and maintain stock
BSBTWK501 Lead diversity and inclusion
SITXFIN008 Interpret financial information
SITXFIN007 Process financial transactions
BSBOPS502 Manage business operational plans
SITHFAB030 Prepare and serve cocktails
SITEEVT020 Source and use information on the events industry

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.

Listed electives meet qualification packaging rules. 

Please note, pre-requisites are required for some units of competency. 

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
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
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
SITHFAB030 Prepare and serve cocktails More Information Training.gov Details
SITEEVT020 Source and use information on the events industry 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
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
SITXINV006 Receive, store and maintain stock
BSBTWK501 Lead diversity and inclusion
SITXFIN008 Interpret financial information
SITXFIN007 Process financial transactions
BSBOPS502 Manage business operational plans
SITHFAB030 Prepare and serve cocktails
SITEEVT020 Source and use information on the events industry

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

Listed electives meet qualification packaging rules. 

Please note, pre-requisites are required for some units of competency. 

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

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.

Listed electives meet qualification packaging rules. 

Please note, pre-requisites are required for some units of competency. 

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.

Elective units must be chosen to meet qualification packaging rules. 

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
SITHFAB036 Provide advice on food More Information Training.gov Details
SITEEVT020 Source and use information on the events industry More Information Training.gov Details
SITHFAB030 Prepare and serve cocktails 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
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
SITHFAB036 Provide advice on food
SITEEVT020 Source and use information on the events industry
SITHFAB030 Prepare and serve cocktails
BSBSUS211 Participate in sustainable work practices
SITXWHS005 Participate in safe work practices
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.
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

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 - ON CAMPUS

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.

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 - ON CAMPUS

There are currently no intakes scheduled for this course structure.

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.