Course Description:

This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialized 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 SIT30816 Cert III in Commercial Cookery, SIT40516 Cert IV in Commercial Cookery and SIT50416 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:

BSBFIM601         Manage finances

BSBMGT617        Develop and implement a business plan

SITXFIN005         Manage physical assets

SITXHRM004       Recruit, select and induct staff

SITXHRM006       Monitor staff performance

SITXMPR007       Develop and implement marketing strategies

SITXWHS004       Establish and maintain a work health and safety system

BSBDIV501          Manage diversity in the workplace

BSBMGT517        Manage operational plan

SITXCCS008         Develop and manage quality customer service practices

SITXFIN003         Manage finances within a budget

SITXFIN004         Prepare and monitor budgets

SITXGLC001        Research and comply with regulatory requirements

SITXHRM003       Lead and manage people

SITXMGT001       Monitor work operations

SITXMGT002       Establish and conduct business relationships

SITXFSA001         Use hygienic practices for food safety

SITHCCC001        Use food preparation equipment

SITHCCC005        Prepare dishes using basic methods of cookery

SITHCCC006        Prepare appetisers and salads

SITHCCC007        Prepare stocks, sauces and soups

SITHCCC008        Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC012        Prepare poultry dishes

SITHCCC013        Prepare seafood dishes

SITHCCC014        Prepare meat dishes

SITHCCC018        Prepare food to meet special dietary requirements

SITHCCC019        Produce cakes, pastries and breads

SITHCCC020        Work effectively as a cook

BSBSUS401         Implement and monitor environmentally sustainable work practices

SITHKOP005        Coordinate cooking operations

BSBSUS201         Participate in environmentally sustainable work practices

SITHPAT006        Produce desserts

SITXCOM005      Manage conflict

Assessment Methods:

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

Employment Opportunities:

  • area manager or operations manager
  • cafe owner or manager
  • club secretary or manager
  • executive chef
  • executive housekeeper
  • executive sous chef
  • food and beverage manager
  • head chef
  • motel owner or manager
  • rooms division manager

Further Education:

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

Intake Dates 2022

31/01/2022 - Term 1
25/04/2022 - Term 2
18/7/2022 - Term 3
10/10/2022 - Term 4