SIT50416 - Diploma of Hospitality Management
If you would like to join one of the fastest growing industries in Australia, the Diploma of Hospitality Management is for you. This qualification offers the opportunity to develop a broad range of skills, be confident in operating independently, have responsibility for others and make operational business decisions
On-campus, RPL/RCC/Credit, Online
There are multiple durations. Please refer to Course Structure below.
Online
$15,680 (2021), $15,372 (2020)
$10,864 (2021), $10,640 (2020)
$9,408 (2021), $9,212 (2020)
28 units
Possible job titles include a Banquet or Function Manager, Bar Manager, Cafe Manager, Chef De Cuisine, Chef Patissier, Club Manager, Executive Housekeeper, Front Office Manager, Kitchen Manager, Motel Manager, Restaurant Manager, Sous Chef, Unit Manager (Catering Operations).
Restaurant and Bar Specialisation - On Campus
Duration: 12 months full-time or 18 months part-timeModule 1 - Restaurant Service
SITHIND004 | Work effectively in hospitality service |
SITHFAB014 | Provide table service of food and beverage |
Module 2 - Working Hygienically and Storing Stock
SITXINV001 | Receive and store stock |
SITXFSA001 | Use hygienic practices for food safety |
Module 3 - Bar Service
SITHFAB001 | Clean and tidy bar areas |
SITHFAB003 | Operate a bar |
Module 4 - Making Beverages
SITHFAB005 | Prepare and serve espresso coffee |
SITHFAB004 | Prepare and serve non-alcoholic beverages |
Module 5 - Source Legislative Information for Hospitality
SITHIND002 | Source and use information on the hospitality industry |
SITHFAB002 | Provide responsible service of alcohol |
Module 6 - Process Financial Transactions
SITXFIN001 | Process financial transactions |
Module 7 - Mixing Cocktails and Planning Events
SITHFAB010 | Prepare and serve cocktails |
SITEEVT005 | Plan in-house events or functions |
Module 8 - Working Safely, Compliance and Legislation Requirements
SITXGLC001 | Research and comply with regulatory requirements |
SITXWHS003 | Implement and monitor work health and safety practices |
Module 9 - Management Skills
BSBMGT517 | Manage operational plan |
BSBDIV501 | Manage diversity in the workplace |
SITXCOM005 | Manage conflict |
Module 10 - Quality Customer Service
SITXCCS007 | Enhance customer service experiences |
SITXCCS008 | Develop and manage quality customer service practices |
Module 11 - Managing Staff
SITXHRM002 | Roster staff |
SITXHRM003 | Lead and manage people |
Module 12 - Human Resource Management
SITXMGT001 | Monitor work operations |
SITXMGT002 | Establish and conduct business relationships |
Module 13 - Financial Practices
SITXFIN002 | Interpret financial information |
SITXFIN003 | Manage finances within a budget |
SITXFIN004 | Prepare and monitor budgets |
Restaurant and Bar Specialisation - Online
Duration: 12 months full-time or 18 months part-timeModule 1 - Restaurant Service
SITHFAB014 | Provide table service of food and beverage |
SITHIND004 | Work effectively in hospitality service |
Module 2 - Working Hygienically and Storing Stock
SITXINV001 | Receive and store stock |
SITXFSA001 | Use hygienic practices for food safety |
Module 3 - Bar Service
SITHFAB001 | Clean and tidy bar areas |
SITHFAB003 | Operate a bar |
Module 4 - Making Beverages
SITHFAB004 | Prepare and serve non-alcoholic beverages |
SITHFAB005 | Prepare and serve espresso coffee |
Module 5 - Source Legislative Information for Hospitality
SITHFAB002 | Provide responsible service of alcohol |
SITHIND002 | Source and use information on the hospitality industry |
Module 6 - Process Financial Transactions
SITXFIN001 | Process financial transactions |
Module 7 - Mixing Cocktails and Planning Events
SITHFAB010 | Prepare and serve cocktails |
SITEEVT005 | Plan in-house events or functions |
Module 8 - Working Safely, Compliance and Legislation Requirements
SITXWHS003 | Implement and monitor work health and safety practices |
SITXGLC001 | Research and comply with regulatory requirements |
Module 9 - Management Skills
BSBDIV501 | Manage diversity in the workplace |
SITXCOM005 | Manage conflict |
BSBMGT517 | Manage operational plan |
Module 10 - Quality Customer Service
SITXCCS007 | Enhance customer service experiences |
SITXCCS008 | Develop and manage quality customer service practices |
Module 11 - Managing Staff
SITXHRM002 | Roster staff |
SITXHRM003 | Lead and manage people |
Module 12 - Human Resource Management
SITXMGT001 | Monitor work operations |
SITXMGT002 | Establish and conduct business relationships |
Module 13 - Financial Practices
SITXFIN004 | Prepare and monitor budgets |
SITXFIN002 | Interpret financial information |
SITXFIN003 | Manage finances within a budget |
Cookery, Restaurant and Bar Specialisation - On Campus
Duration:12 months full-time or 18 months part-time
Module 1 - Working Safely, Compliance and Legislation Requirements
SITXGLC001 | Research and comply with regulatory requirements |
SITXWHS003 | Implement and monitor work health and safety practices |
Module 2 - Management Skills
BSBDIV501 | Manage diversity in the workplace |
SITXCOM005 | Manage conflict |
BSBMGT517 | Manage operational plan |
Module 3 - Quality Customer Service
SITXCCS007 | Enhance customer service experiences |
SITXCCS008 | Develop and manage quality customer service practices |
Module 4 - Managing Staff
SITXHRM003 | Lead and manage people |
SITXHRM002 | Roster staff |
Module 5 - Human Resource Management
SITXMGT002 | Establish and conduct business relationships |
SITXMGT001 | Monitor work operations |
Module 6 - Financial Practices
SITXFIN003 | Manage finances within a budget |
SITXFIN004 | Prepare and monitor budgets |
Module 7 - Hygiene, Cleaning and Safe Food Handling Practices
SITXFSA001 | Use hygienic practices for food safety |
SITHKOP001 | Clean kitchen premises and equipment |
Module 8 - Use Equipment to Prepare and Cook Food
SITHCCC001 | Use food preparation equipment |
SITHCCC005 | Prepare dishes using basic methods of cookery |
SITHCCC007 | Prepare stocks, sauces and soups |
Module 9 - Prepare and Present Appetisers, Salads and Sandwiches
SITHCCC006 | Prepare appetisers and salads |
SITHCCC003 | Prepare and present sandwiches |
Module 10 - Prepare and Present Fruit, Vegetable and Pasta Dishes
SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes |
Module 11 - Restaurant Service
SITHIND004 | Work effectively in hospitality service |
SITHFAB014 | Provide table service of food and beverage |
SITHFAB016 | Provide advice on food |
Module 12 - Responsible Service of Alcohol and Making Beverages
SITHFAB002 | Provide responsible service of alcohol |
SITHFAB010 | Prepare and serve cocktails |
SITHFAB004 | Prepare and serve non-alcoholic beverages |
Module 13 - Prepare and Serve Espresso Coffee
SITHFAB005 | Prepare and serve espresso coffee |
Cookery, Restaurant and Bar Specialisation - Online
Duration:12 months full-time or 18 months part-time
Module 1 - Working Safely, Compliance and Legislation Requirements
SITXGLC001 | Research and comply with regulatory requirements |
SITXWHS003 | Implement and monitor work health and safety practices |
Module 2 - Management Skills
SITXCOM005 | Manage conflict |
BSBMGT517 | Manage operational plan |
BSBDIV501 | Manage diversity in the workplace |
Module 3 - Quality Customer Service
SITXCCS008 | Develop and manage quality customer service practices |
SITXCCS007 | Enhance customer service experiences |
Module 4 - Managing Staff
SITXHRM003 | Lead and manage people |
SITXHRM002 | Roster staff |
Module 5 - Human Resource Management
SITXMGT002 | Establish and conduct business relationships |
SITXMGT001 | Monitor work operations |
Module 6 - Financial Practices
SITXFIN003 | Manage finances within a budget |
SITXFIN004 | Prepare and monitor budgets |
Module 7 - Hygiene, Cleaning and Safe Food Handling Practices
SITHKOP001 | Clean kitchen premises and equipment |
SITXFSA001 | Use hygienic practices for food safety |
Module 8 - Use Equipment to Prepare and Cook Food
SITHCCC001 | Use food preparation equipment |
SITHCCC005 | Prepare dishes using basic methods of cookery |
SITHCCC007 | Prepare stocks, sauces and soups |
Module 9 - Prepare and Present Appetisers, Salads and Sandwiches
SITHCCC006 | Prepare appetisers and salads |
SITHCCC003 | Prepare and present sandwiches |
Module 10 - Prepare and Present Fruit, Vegetable and Pasta Dishes
SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes |
Module 11 - Restaurant Service
SITHFAB014 | Provide table service of food and beverage |
SITHIND004 | Work effectively in hospitality service |
SITHFAB016 | Provide advice on food |
Module 12 - Responsible Service of Alcohol and Making Beverages
SITHFAB004 | Prepare and serve non-alcoholic beverages |
SITHFAB010 | Prepare and serve cocktails |
SITHFAB002 | Provide responsible service of alcohol |
Module 13 - Prepare and Serve Espresso Coffee
SITHFAB005 | Prepare and serve espresso coffee |
Online
2020 February | Online Available |
2020 March | Online Available |
2020 April | Online Available |
2020 May | Online Available |
2020 June | Online Available |
2020 July | Online Available |
2020 August | Online Available |
2020 September | Online Available |
2020 October | Online Available |
2020 November | Online Available |
2021 February | Online Available |
2021 March | Online Available |
2021 April | Online Available |
2021 May | Online Available |
2021 June | Online Available |
2021 July | Online Available |
2021 August | Online Available |
2021 September | Online Available |
2021 October | Online Available |
2021 November | Online Available |
Practical skills must be demonstrated in an operational food and beverage outlet or simulated environment such as a pub, club, cafes or restaurants. Students not currently working in the industry, or who do not have access to workplace simulated environments will need to discuss this with the teaching team.
Fee for service | $15,372 (2020) |
Subsidised full fee | $10,640 (2020) |
Subsidised concession fee | $9,212 (2020) |
Fee for service per unit | $549 (2020) |
Subsidised full fee per unit | $380 (2020) |
Subsidised concession fee per unit | $329 (2020) |
Fee for service | $15,680 (2021) |
Subsidised full fee | $10,864 (2021) |
Subsidised concession fee | $9,408 (2021) |
Fee for service per unit | $560 (2021) |
Subsidised full fee per unit | $388 (2021) |
Subsidised concession fee per unit | $336 (2021) |
TAFE Priority Training Program fee per unit | $263 (2021) |
Overseas Online | N/A |
Domestic Online | N/A |
Please refer to the VET student fees price lists, eligibility criteria applies for subsidised funding. If you are unsure please call us on 13 27 86. The 2019 VET Student Loan Cap for this course is $10,528. VET Student Loans can be used to pay for all or part of an eligible student’s Tuition Fees. VET Student Loans is an Australian Government loan scheme to assist eligible students studying diploma level and above qualifications to pay their tuition fees. A VET Student Loan gives rise to a HELP debt that continues to be a debt due to the Commonwealth until it is paid. Please refer to VET Student Loan for details and eligibility.
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