SIT50416 - Diploma of Hospitality Management

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. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

The Cookery, Restaurant and Bar Specialisation will give you skills and knowledge in Cookery and Restaurant service. As the course progresses you will develop a broad range of hospitality skills combined with managerial skills and industry knowledge and develop essential skills to manage and operate a hospitality establishment. These skills will make a well-rounded and multi-skilled employee because of your understanding of numerous roles across the hospitality sector.

The Restaurant and Bar Specialisation will give you the edge on how to succeed in hospitality management, designed to improve your ability to lead and manage people. This specialisation is an opportunity to progress through the ranks by gaining greater levels of knowledge and experience in supervisory roles. This hands on course provides you the training and development you require for your future career. 

This is a nationally recognised accredited course.

Restaurant and Bar Specialisation - On Campus

Required Unit

Module 1 - Source Legislative Information for Hospitality

Module 2 - Restaurant Service

Module 3 - Working Hygienically and Storing Stock

Module 4 - Bar Service

Module 5 - Making Beverages

Module 6 - Process Financial Transactions

Module 7 - Mixing Cocktails

Module 8 - Planning Events

Module 9 - Working Safely, Compliance and Legislation Requirements

Module 10 - Management Skills

Module 11 - Quality Customer Service

Module 12 - Managing Staff

Module 13 - Human Resource Management

Module 14 - Financial Practices

Restaurant and Bar Specialisation - Online

Required Unit

Module 1 - Source Legislative Information for Hospitality

Module 2 - Restaurant Service

Module 3 - Working Hygienically and Storing Stock

Module 4 - Bar Service

Module 5 - Making Beverages

Module 6 - Process Financial Transactions

Module 7 - Mixing Cocktails

Module 8 - Planning Events

Module 9 - Working Safely, Compliance and Legislation Requirements

Module 10 - Management Skills

Module 11 - Quality Customer Service

Module 12 - Managing Staff

Module 13 - Human Resource Management

Module 14 - Financial Practices

Cookery, Restaurant and Bar Specialisation - On Campus

12 months full-time or 18 months part-time

Required Unit

Module 2 - Restaurant Service

Module 3 - Hygiene, Cleaning and Safe Food Handling Practices

Module 4 - Making Beverages and Operate a Bar

Module 5 - Prepare and Serve Espresso Coffee

Module 6 - Use Equipment to Prepare and Cook Food

Module 7 - Prepare and Present Appetisers, Salads and Sandwiches

Module 8 - Prepare and Present Fruit, Vegetable and Pasta Dishes

Module 9 - Working Safely, Compliance and Legislation Requirements

Module 10 - Management Skills

Module 11 - Quality Customer Service

Module 12 - Managing Staff

Module 13 - Human Resource Management

Module 14 - Financial Practices

Cookery, Restaurant and Bar Specialisation - Online

12 months full-time or 18 months part-time

Required Unit

Module 2 - Restaurant Service

Module 3 - Hygiene, Cleaning and Safe Food Handling Practices

Module 4 - Making Beverages and Operate a Bar

Module 5 - Prepare and Serve Espresso Coffee

Module 6 - Use Equipment to Prepare and Cook Food

Module 7 - Prepare and Present Appetisers, Salads and Sandwiches

Module 8 - Prepare and Present Fruit, Vegetable and Pasta Dishes

Module 9 - Working Safely, Compliance and Legislation Requirements

Module 10 - Management Skills

Module 11 - Quality Customer Service

Module 12 - Managing Staff

Module 13 - Human Resource Management

Module 14 - Financial Practices

Restaurant and Bar Specialisation - On Campus

Online

Cookery, Restaurant and Bar Specialisation - On Campus

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.

COVID-19 Vaccination Requirement

The COVID-19 vaccination is mandatory to be eligible to attend a WIL placement for this course. Students will be required to provide evidence of having completed a COVID-19 vaccination schedule by the closing date prior to a WIL placement. The vaccine received must be a vaccine approved by the Therapeutic Goods Administration (TGA) of Australia.

BKSB

Completion of the bksb (Basic Key Skills Builder) online literacy and numeracy assessment prior to enrolment, unless the student has completed an equal or higher level course.

There are no other entry requirements for this course.

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 2022 VET Student Loan Cap for this course is $10,813. 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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Before you apply, you will need to have a Unique Student Identifier (USI). If you do not have a USI, creating one is quick and easy. Simply visit usi.gov.au to create one. International students can apply for a USI once in Australia.

You can apply for this course by clicking the Apply Now button below. Should you require any assistance please contact our Student Advice team by calling 13 27 86.