Course Description:

This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions.

Modes of delivery for this course are face-to-face class and online learning.


20 hours/week
Specific days will be advised during orientation

Resource Fees:


Tuition Fees:


Entry Requirements:

  • Australian Year 12 (or equivalent)
  • IELTS 6.0 overall (or equivalent) with no band score less than 5.0
  • Completion of SIT30821 Cert III in Commercial Cookery, SIT40521 Cert IV in Kitchen Management and SIT50422 Diploma of Hospitality Management or obtain RPL or credit transfer for required units

Matured Aged students are assessed on case by case basis on their eligibility to enrol to the respective course based on their working experience if they do not have evidence of previous required academic qualifications.

Students will also be required to undertake Language, Literacy and Numeracy (LLN) test at the time of enrolment and at any time if the college believes that their levels are not up to standards. Even if student has the appropriate IELTS score, they are still required to do the LLN test at time of enrolment.


Total: 24 weeks*
(20 weeks study + 4 weeks break)
One Semester

*If course starts in Term 4, total course duration will be 26 weeks instead of 24 weeks due to year-end holiday.

Course Content:

BSBFIN601          Manage organisational finances

BSBOPS601         Develop and implement business plans

SITXCCS016         Develop and manage quality customer service practices

SITXFIN009         Manage finances within a budget

SITXFIN010         Prepare and monitor budgets

SITXFIN011         Manage physical assets

SITXGLC002        Identify and manage legal risks and comply with law

SITXHRM009       Lead and manage people

SITXHRM010       Recruit, select and induct staff

SITXHRM012       Monitor staff performance

SITXMGT004       Monitor work operations

SITXMGT005       Establish and conduct business relationships

SITXMPR014       Develop and implement marketing strategies

SITXWHS008       Establish and maintain a work health and safety system

SITXFSA005         Use hygienic practices for food safety

SITHCCC043*     Work effectively as a cook

SITHCCC023*     Use food preparation equipment

SITHCCC027*     Prepare dishes using basic methods of cookery

SITHCCC028*     Prepare appetisers and salads

SITHCCC029*     Prepare stocks, sauces and soups

SITHCCC030*     Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC031*     Prepare vegetarian and vegan dishes

SITHCCC035*     Prepare poultry dishes

SITHCCC036*     Prepare meat dishes

SITHCCC037*     Prepare seafood dishes

SITHCCC041*     Produce cakes, pastries and breads

SITHCCC042*     Prepare food to meet special dietary requirements

SITXFSA006         Participate in safe food handling practices

SITXFSA008*       Develop and implement a food safety program

SITHPAT016*      Produce desserts

SITXHRM008       Roster staff

SITXINV006*       Receive, store and maintain stock

SITHKOP015*     Design and cost menus

Assessment Methods:

  • Reports
  • Interviews
  • Role playing
  • Case studies
  • Group projects
  • Observations
  • Presentations
  • Problem solving
  • Verbal interactions
  • Practical demonstrations

Employment Opportunities:

This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

Further Education:

  • BSB60420 Advanced Diploma of Leadership and Management (107208F)

Intake Dates 2023

30/01/2023 Term 1
24/04/2023 Term 2
17/7/2023 Term 3
09/10/202 Term 4
29/01/2024 Term 1 2024