Course Description:

This qualification is suitable for students who intend on running a small-medium sized hospitality based business, this includes: restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Students will develop an understanding of industry operations and be given opportunities to develop the range of managerial skills required to coordinate hospitality operations. Students will also learn how to use a range of specialised/technical competencies to plan, execute and evaluate operations for refinement.

Instalment Plan:

Monthly direct debit


20 hours/week
​Specific days will be advised during orientation

Resource Fees:


Tuition Fees:


Entry Requirements:

  • WACE / Cert IV (or greater)
  • Completion of Cert IV in Commercial Cookery 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.


Total: 30 weeks
(24 weeks study + 6 weeks break)
One Semester

Course Content:

BSBDIV501 – Manage Diversity in the Workplace
BSBMGT517 – Manage Operational Plan
HLTAID003 – Provide First Aid*
SITEEVT005 – Plan In-House Events or Functions
SITHIND001 – Use Hygienic Practice for Hospitality Service
SITHIND002 – Source and Use Information on the Hospitality Industry
SITHIND004 – Work Effectively in Hospitality Service
SITHKOP004 – Develop Menus for Special Dietary Requirements
SITHKOP005 – Coordinate Cooking Operations
SITHKOP006 – Plan Catering for Events or Functions
SITXCCS006 – Provide Service to Customers
SITXCCS007 – Enhance Customer Service Experiences
SITXCCS008 – Develop and Manage Quality Customer Service Practices
SITXCOM005 – Manage Conflict
SITXFIN002 – Interpret Financial Information
SITXFIN003 – Manage Finances within a Budget
SITXFIN004 – Prepare and Monitor Budgets
SITXFSA001 – Use Hygienic Practices for Food Safety
SITXFSA002 – Participate in Safe Food Handling Practices
SITXGLC001 – Research and Comply With Regulatory Requirements
SITXHRM002 – Roster Staff
SITXHRM003 – Lead and Manage People
SITXHRM006 – Monitor Staff Performance
SITXINV004 – Control Stock
SITXMGT001 – Monitor Work Operations
SITXMGT002 – Establish and Conduct Business Relationships
SITXMPR004 – Coordinate Marketing Activities
SITXWHS003 – Implement and Monitor Work Health and Safety Practices

*Will be delivered by a qualified First Aid Trainer engaged by the college

Assessment Methods:

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

Employment Opportunities:

  • Chef
  • Front Office Manager
  • Sous Chef and Unit Manager (catering operations)
  • Kitchen Manager
  • Restaurant Manager
  • Housekeeper

Intake Dates 2021

11/01/21 - TERM 1
12/04/21 - TERM 2
12/07/21 - TERM 3
12/10/21 - TERM 4