SIT50422 | 112779F

Diploma of Hospitality Management

Increase your hospitality skills and learn how to solve complex problems in a team environment. Take the next step in your career and get the skills you need to take on a management role in the hospitality industry.

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STUDY LOCATIONS Greater Brisbane Gold Coast Darling Downs and South West Far North Queensland North Queensland

WAYS TO STUDY On campus Online International

WHAT YOU'LL PAY

Concession

$10,025 - $11,130

Subsidised

$11,455 - $12,560

Full Fee

$16,235 - $17,340

International

$19,800

Eligibility calculator

Course overview

According to the Australian Government's Job Outlook service, the number of people working as hotel service managers such as front office manager or hotel concierge is expected to grow over the next five years. There are likely to be around 6,000 job openings in this sector over the next five years.

This course covers managerial skills including rostering, budgeting, marketing, and people management. You will also learn customer service skills in our training restaurants, as well as how to operate a bar and prepare espresso coffee.

This qualification will improve your ability to lead and manage teams in the hospitality industry. You'll graduate with the skills required to work as a restaurant manager, sous chef or motel manager.

What can I do?

Motel Manager
Sous Chef
Restaurant Manager
Banquet Manager
Functions Manager
Cafe or Restaurant Manager
Bar Manager
Chef de Cuisine
Club Manager
Front Office Manager
Kitchen Manager
Unit Manager (Catering Operations)

Course outcome:

SIT50422 Diploma of Hospitality Management

Join our Virtual Classroom

100% virtual delivery without compromising on quality and without any on-campus commitments. Real-time interaction and learning between students and educators. Flexibility to study anytime, anywhere, 24/7, classes are recorded for your convenience.

Collaborative learning environments in timetabled virtual classes, two nights a week, plus the opportunity to attend a one-day virtual workshop per skillset.

Complete a specialised skill set or the full qualification. Enrolment opportunities every 8 weeks and multiple intakes per year. Learn more>

World-class teachers

Our teachers are the best of the best. They are at the forefront of their industry and their connections keep them deeply embedded in hospitality at a local and global level, ensuring they know what the employers of tomorrow are looking for.

What you will study

The successful achievement of this qualification requires you to complete all core and 17 elective units from the list below.

UNIT CODE
UNIT NAME

UNIT CODE
SITXCCS015

Enhance customer service experiences

UNIT CODE :
SITXCCS015

Unit description :
This unit describes the performance outcomes, skills and knowledge required to provide professional and personalised customer service experiences. It requires the ability to determine and meet customer preferences, develop customer relationships, respond to difficult service situations and take responsibility for resolving complaints.
UNIT NAME
Enhance customer service experiences

UNIT CODE
SITXCCS016

Develop and manage quality customer service practices

UNIT CODE :
SITXCCS016

Unit description :
This unit describes the performance outcomes, skills and knowledge required to develop, monitor and adjust customer service practices. It requires the ability to consult with colleagues and customers, develop policies and procedures for quality service provision, and manage the delivery of customer service.
UNIT NAME
Develop and manage quality customer service practices

UNIT CODE
SITXCOM010

Manage conflict

UNIT CODE :
SITXCOM010

Unit description :
This unit describes the performance outcomes, skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions. It does not cover formal negotiation, counselling or mediation.
UNIT NAME
Manage conflict

UNIT CODE
SITXFIN009

Manage finances within a budget

UNIT CODE :
SITXFIN009

Unit description :
This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations.
UNIT NAME
Manage finances within a budget

UNIT CODE
SITXFIN010

Prepare and monitor budgets

UNIT CODE :
SITXFIN010

Unit description :
This unit describes the performance outcomes, skills and knowledge required to analyse financial and other business information to prepare and monitor budgets. It requires the ability to draft and negotiate budgets, identify deviations, and manage the delivery of successful budgetary performance.
UNIT NAME
Prepare and monitor budgets

UNIT CODE
SITXGLC002

Identify and manage legal risks and comply with law

UNIT CODE :
SITXGLC002

Unit description :
This unit describes the performance outcomes, skills and knowledge required to identify and manage legal risks and comply with laws applicable to specific business operations. It requires the ability to identify legal risks, access and interpret regulatory information, and determine action required to manage legal risks and to comply with applicable laws.
UNIT NAME
Identify and manage legal risks and comply with law

UNIT CODE
SITXHRM008

Roster staff

UNIT CODE :
SITXHRM008

Unit description :
This unit describes the performance outcomes, skills and knowledge required to develop, administer and communicate staff rosters. It requires the ability to plan rosters according to industrial provisions, operational efficiency requirements, and within wage budgets.
UNIT NAME
Roster staff

UNIT CODE
SITXHRM009

Lead and manage people

UNIT CODE :
SITXHRM009

Unit description :
This unit describes the performance outcomes, skills and knowledge required to lead and manage people individually and in teams, and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership.
UNIT NAME
Lead and manage people

UNIT CODE
SITXMGT004

Monitor work operations

UNIT CODE :
SITXMGT004

Unit description :
This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems.
UNIT NAME
Monitor work operations

UNIT CODE
SITXMGT005

Establish and conduct business relationships

UNIT CODE :
SITXMGT005

Unit description :
This unit describes the performance outcomes, skills and knowledge required to establish and manage positive business relationships. It requires the ability to use high level communication and relationship building skills to conduct formal negotiations and make commercially significant business-to-business agreements.
UNIT NAME
Establish and conduct business relationships

UNIT CODE
SITXWHS007

Implement and monitor work health and safety practices

UNIT CODE :
SITXWHS007

Unit description :
This unit describes the performance outcomes, skills and knowledge required to implement predetermined work health, safety and security practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records.
UNIT NAME
Implement and monitor work health and safety practices

UNIT CODE
UNIT NAME

Darling Downs and South West (including Ipswich) - Food and Beverage

Darling Downs and South West (including Ipswich) - Food and Beverage

UNIT CODE
BSBTWK503

Manage meetings

UNIT CODE :
BSBTWK503

Unit description :
This unit describes the skills and knowledge required to manage a range of meetings including overseeing the meeting preparation processes, chairing meetings, organising the minutes and reporting meeting outcomes.
UNIT NAME
Manage meetings

UNIT CODE
SITHFAB021

Provide responsible service of alcohol

UNIT CODE :
SITHFAB021

Unit description :
This unit describes the performance outcomes, skills and knowledge required to responsibly sell, serve or supply alcohol.
UNIT NAME
Provide responsible service of alcohol

UNIT CODE
SITHFAB023

Operate a bar

UNIT CODE :
SITHFAB023

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other units.

Pre-requisite unit :
SITHFAB021 , SITXFSA005
UNIT NAME
Operate a bar

UNIT CODE
SITHFAB024

Prepare and serve non-alcoholic beverages

UNIT CODE :
SITHFAB024

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of teas, non-espresso coffees and other non-alcoholic beverages. It requires the ability to select ingredients and equipment and to use a range of methods to make and present drinks.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Prepare and serve non-alcoholic beverages

UNIT CODE
SITHFAB025

Prepare and serve espresso coffee

UNIT CODE :
SITHFAB025

Unit description :
This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Prepare and serve espresso coffee

UNIT CODE
SITHFAB027

Serve food and beverage

UNIT CODE :
SITHFAB027

Unit description :
This unit describes the performance outcomes, skills and knowledge required to serve food and beverages to customers in a casual dining setting. It covers the fundamental technical skills required to prepare the outlet for the service period, interact with customers to take orders, serve and clear food and beverage, and complete end of service tasks.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Serve food and beverage

UNIT CODE
SITHFAB030

Prepare and serve cocktails

UNIT CODE :
SITHFAB030

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of cocktails. It requires the ability to promote, prepare and present attractive cocktails and experiment with ideas to develop new cocktail recipes.

Pre-requisite unit :
SITHFAB021 , SITHFAB023 , SITXFSA005
UNIT NAME
Prepare and serve cocktails

UNIT CODE
SITHFAB031

Provide advice on beers, spirits and liqueurs

UNIT CODE :
SITHFAB031

Unit description :
This unit describes the performance outcomes, skills and knowledge required to evaluate a range of local and imported beers, spirits and liqueurs; provide advice to customers on their selection; and continuously extend personal product knowledge.

Pre-requisite unit :
SITHFAB021
UNIT NAME
Provide advice on beers, spirits and liqueurs

UNIT CODE
SITHFAB036

Provide advice on food

UNIT CODE :
SITHFAB036

Unit description :
This unit describes the performance outcomes, skills and knowledge required to provide accurate information and advice on different menu options. It requires the ability to evaluate organisational menu items, provide advice to customers on their menu selection, contribute to menu design, and continuously extend personal product knowledge of food and cuisines.
UNIT NAME
Provide advice on food

UNIT CODE
SITHIND006

Source and use information on the hospitality industry

UNIT CODE :
SITHIND006

Unit description :
This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.
UNIT NAME
Source and use information on the hospitality industry

UNIT CODE
SITHIND008

Work effectively in hospitality service

UNIT CODE :
SITHIND008

Unit description :
This unit describes the performance outcomes, skills and knowledge required to work effectively in a hospitality environment and provide service to customers during service periods.
UNIT NAME
Work effectively in hospitality service

UNIT CODE
SITXCCS010

Provide visitor information

UNIT CODE :
SITXCCS010

Unit description :
This unit describes the performance outcomes, skills and knowledge required to access general information on facilities, products and services available in the local area and to provide this to visitors.
UNIT NAME
Provide visitor information

UNIT CODE
SITXFIN007

Process financial transactions

UNIT CODE :
SITXFIN007

Unit description :
This unit describes the performance outcomes, skills and knowledge required to accept and process payments for products and services, and reconcile takings at the end of the service period or day.
UNIT NAME
Process financial transactions

UNIT CODE
SITXFSA005

Use hygienic practices for food safety

UNIT CODE :
SITXFSA005

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
UNIT NAME
Use hygienic practices for food safety

UNIT CODE
SITXFSA006

Participate in safe food handling practices

UNIT CODE :
SITXFSA006

Unit description :
This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.
UNIT NAME
Participate in safe food handling practices

UNIT CODE
SITXHRM007

Coach others in job skills

UNIT CODE :
SITXHRM007

Unit description :
This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.
UNIT NAME
Coach others in job skills

UNIT CODE
SITXWHS006

Identify hazards, assess and control safety risks

UNIT CODE :
SITXWHS006

Unit description :
This unit describes the performance outcomes, skills and knowledge required to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes.
UNIT NAME
Identify hazards, assess and control safety risks

Darling Downs and South West (including Ipswich) - Cookery

Darling Downs and South West (including Ipswich) - Cookery

UNIT CODE
SITHCCC025

Prepare and present sandwiches

UNIT CODE :
SITHCCC025

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias, or to organisations where catering forms only a small part of the business.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Prepare and present sandwiches

UNIT CODE
SITHCCC026

Package prepared foodstuffs

UNIT CODE :
SITHCCC026

Unit description :
This unit describes the performance outcomes, skills and knowledge required to package and label prepared foodstuffs for storage and transportation. It requires the ability to check the quality of food and select correct packaging materials.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Package prepared foodstuffs

UNIT CODE
SITHCCC027

Prepare dishes using basic methods of cookery

UNIT CODE :
SITHCCC027

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Prepare dishes using basic methods of cookery

UNIT CODE
SITHCCC028

Prepare appetisers and salads

UNIT CODE :
SITHCCC028

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Prepare appetisers and salads

UNIT CODE
SITHCCC029

Prepare stocks, sauces and soups

UNIT CODE :
SITHCCC029

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Prepare stocks, sauces and soups

UNIT CODE
SITHCCC030

Prepare vegetable, fruit, eggs and farinaceous dishes

UNIT CODE :
SITHCCC030

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.

Pre-requisite unit :
SITHCCC027 , SITXFSA005
UNIT NAME
Prepare vegetable, fruit, eggs and farinaceous dishes

UNIT CODE
SITHCCC035

Prepare poultry dishes

UNIT CODE :
SITHCCC035

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods.

Pre-requisite unit :
SITHCCC027 , SITXFSA005
UNIT NAME
Prepare poultry dishes

UNIT CODE
SITHCCC036

Prepare meat dishes

UNIT CODE :
SITHCCC036

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, and cookery and food storage methods.

Pre-requisite unit :
SITHCCC027 , SITXFSA005
UNIT NAME
Prepare meat dishes

UNIT CODE
SITHCCC037

Prepare seafood dishes

UNIT CODE :
SITHCCC037

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion seafood, and to use relevant equipment, and cookery and food storage methods.

Pre-requisite unit :
SITHCCC027 , SITXFSA005
UNIT NAME
Prepare seafood dishes

UNIT CODE
SITHCCC040

Prepare and serve cheese

UNIT CODE :
SITHCCC040

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and serve cheese and cheese dishes. This requires a comprehensive knowledge of cheese varieties.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Prepare and serve cheese

UNIT CODE
SITHCCC041

Produce cakes, pastries and breads

UNIT CODE :
SITHCCC041

Unit description :
This unit describes the performance outcomes, skills and knowledge required to produce cakes, pastries and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Produce cakes, pastries and breads

UNIT CODE
SITHCCC042

Prepare food to meet special dietary requirements

UNIT CODE :
SITHCCC042

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for lifestyle, medical or religious reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.

Pre-requisite unit :
SITHCCC027 , SITXFSA005
UNIT NAME
Prepare food to meet special dietary requirements

UNIT CODE
SITHKOP013

Plan cooking operations

UNIT CODE :
SITHKOP013

Unit description :
This unit describes the performance outcomes, skills and knowledge required to plan the production of food in commercial kitchens. It requires the ability to organise required food supplies for food production and supervise food production processes.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Plan cooking operations

UNIT CODE
SITHPAT016

Produce desserts

UNIT CODE :
SITHPAT016

Unit description :
This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Produce desserts

UNIT CODE
SITXFSA005

Use hygienic practices for food safety

UNIT CODE :
SITXFSA005

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
UNIT NAME
Use hygienic practices for food safety

UNIT CODE
SITXFSA006

Participate in safe food handling practices

UNIT CODE :
SITXFSA006

Unit description :
This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.
UNIT NAME
Participate in safe food handling practices

UNIT CODE
SITXWHS006

Identify hazards, assess and control safety risks

UNIT CODE :
SITXWHS006

Unit description :
This unit describes the performance outcomes, skills and knowledge required to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes.
UNIT NAME
Identify hazards, assess and control safety risks

North and Far North Queensland

North and Far North Queensland

UNIT CODE
SITHACS016

Provide accommodation reception services

UNIT CODE :
SITHACS016

Unit description :
This unit describes the performance outcomes, skills and knowledge required to check guests in and out of commercial accommodation establishments. It requires the ability to check daily arrivals, allocate rooms and complete relevant documentation.
UNIT NAME
Provide accommodation reception services
(Whitsundays only)

UNIT CODE
SITHFAB021

Provide responsible service of alcohol

UNIT CODE :
SITHFAB021

Unit description :
This unit describes the performance outcomes, skills and knowledge required to responsibly sell, serve or supply alcohol.
UNIT NAME
Provide responsible service of alcohol

UNIT CODE
SITHFAB023

Operate a bar

UNIT CODE :
SITHFAB023

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other units.

Pre-requisite unit :
SITHFAB021 , SITXFSA005
UNIT NAME
Operate a bar

UNIT CODE
SITHFAB024

Prepare and serve non-alcoholic beverages

UNIT CODE :
SITHFAB024

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of teas, non-espresso coffees and other non-alcoholic beverages. It requires the ability to select ingredients and equipment and to use a range of methods to make and present drinks.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Prepare and serve non-alcoholic beverages

UNIT CODE
SITHFAB025

Prepare and serve espresso coffee

UNIT CODE :
SITHFAB025

Unit description :
This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Prepare and serve espresso coffee

UNIT CODE
SITHFAB027

Serve food and beverage

UNIT CODE :
SITHFAB027

Unit description :
This unit describes the performance outcomes, skills and knowledge required to serve food and beverages to customers in a casual dining setting. It covers the fundamental technical skills required to prepare the outlet for the service period, interact with customers to take orders, serve and clear food and beverage, and complete end of service tasks.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Serve food and beverage

UNIT CODE
SITHFAB030

Prepare and serve cocktails

UNIT CODE :
SITHFAB030

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of cocktails. It requires the ability to promote, prepare and present attractive cocktails and experiment with ideas to develop new cocktail recipes.

Pre-requisite unit :
SITHFAB021 , SITHFAB023 , SITXFSA005
UNIT NAME
Prepare and serve cocktails

UNIT CODE
SITHFAB031

Provide advice on beers, spirits and liqueurs

UNIT CODE :
SITHFAB031

Unit description :
This unit describes the performance outcomes, skills and knowledge required to evaluate a range of local and imported beers, spirits and liqueurs; provide advice to customers on their selection; and continuously extend personal product knowledge.

Pre-requisite unit :
SITHFAB021
UNIT NAME
Provide advice on beers, spirits and liqueurs
(Cairns / Townsville only)

UNIT CODE
SITHFAB036

Provide advice on food

UNIT CODE :
SITHFAB036

Unit description :
This unit describes the performance outcomes, skills and knowledge required to provide accurate information and advice on different menu options. It requires the ability to evaluate organisational menu items, provide advice to customers on their menu selection, contribute to menu design, and continuously extend personal product knowledge of food and cuisines.
UNIT NAME
Provide advice on food

UNIT CODE
SITHIND006

Source and use information on the hospitality industry

UNIT CODE :
SITHIND006

Unit description :
This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.
UNIT NAME
Source and use information on the hospitality industry

UNIT CODE
SITHIND008

Work effectively in hospitality service

UNIT CODE :
SITHIND008

Unit description :
This unit describes the performance outcomes, skills and knowledge required to work effectively in a hospitality environment and provide service to customers during service periods.
UNIT NAME
Work effectively in hospitality service

UNIT CODE
SITXCCS010

Provide visitor information

UNIT CODE :
SITXCCS010

Unit description :
This unit describes the performance outcomes, skills and knowledge required to access general information on facilities, products and services available in the local area and to provide this to visitors.
UNIT NAME
Provide visitor information

UNIT CODE
SITXCCS017

Use a computerised booking system

UNIT CODE :
SITXCCS017

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use a computerised booking system to create bookings for products and services. The unit covers the computer skills required to use booking functions and system capabilities and not the related sales skills which are found in other units.
UNIT NAME
Use a computerised booking system
(Whitsundays only)

UNIT CODE
SITXFIN007

Process financial transactions

UNIT CODE :
SITXFIN007

Unit description :
This unit describes the performance outcomes, skills and knowledge required to accept and process payments for products and services, and reconcile takings at the end of the service period or day.
UNIT NAME
Process financial transactions

UNIT CODE
SITXFIN008

Interpret financial information

UNIT CODE :
SITXFIN008

Unit description :
This unit describes the performance outcomes, skills and knowledge required to interpret financial information and reports used by organisations to monitor business performance and provide information on operational or departmental financial activities.
UNIT NAME
Interpret financial information
(Whitsundays only)

UNIT CODE
SITXFSA005

Use hygienic practices for food safety

UNIT CODE :
SITXFSA005

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
UNIT NAME
Use hygienic practices for food safety

UNIT CODE
SITXFSA006

Participate in safe food handling practices

UNIT CODE :
SITXFSA006

Unit description :
This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.
UNIT NAME
Participate in safe food handling practices
(Cairns / Townsville only)

UNIT CODE
SITXHRM007

Coach others in job skills

UNIT CODE :
SITXHRM007

Unit description :
This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.
UNIT NAME
Coach others in job skills

UNIT CODE
SITXHRM010

Recruit, select and induct staff

UNIT CODE :
SITXHRM010

Unit description :
This unit describes the performance outcomes, skills and knowledge required to coordinate the recruitment, selection and induction of new staff members within the framework of existing human resource policies and procedures. It requires the ability to identify recruitment needs, develop selection criteria, process and evaluate applications, select people according to their attitude, aptitude and fit to the position and coordinate induction programs.
UNIT NAME
Recruit, select and induct staff
(Cairns / Townsville only)

UNIT CODE
SITXMPR012

Coordinate marketing activities

UNIT CODE :
SITXMPR012

Unit description :
This unit describes the performance outcomes, skills and knowledge required to plan and coordinate a range of marketing and promotional activities at an operational level. The unit incorporates knowledge of marketing principles.
UNIT NAME
Coordinate marketing activities

Greater Brisbane (excluding Ipswich)

Greater Brisbane (excluding Ipswich)

UNIT CODE
BSBTWK501

Lead diversity and inclusion

UNIT CODE :
BSBTWK501

Unit description :
This unit describes the skills and knowledge required to lead diversity for a work area. It covers implementing the organisationâ€™s diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace.
UNIT NAME
Lead diversity and inclusion

UNIT CODE
BSBTWK503

Manage meetings

UNIT CODE :
BSBTWK503

Unit description :
This unit describes the skills and knowledge required to manage a range of meetings including overseeing the meeting preparation processes, chairing meetings, organising the minutes and reporting meeting outcomes.
UNIT NAME
Manage meetings

UNIT CODE
SITHACS016

Provide accommodation reception services

UNIT CODE :
SITHACS016

Unit description :
This unit describes the performance outcomes, skills and knowledge required to check guests in and out of commercial accommodation establishments. It requires the ability to check daily arrivals, allocate rooms and complete relevant documentation.
UNIT NAME
Provide accommodation reception services

UNIT CODE
SITHFAB021

Provide responsible service of alcohol

UNIT CODE :
SITHFAB021

Unit description :
This unit describes the performance outcomes, skills and knowledge required to responsibly sell, serve or supply alcohol.
UNIT NAME
Provide responsible service of alcohol

UNIT CODE
SITHFAB023

Operate a bar

UNIT CODE :
SITHFAB023

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other units.

Pre-requisite unit :
SITHFAB021 , SITXFSA005
UNIT NAME
Operate a bar

UNIT CODE
SITHFAB025

Prepare and serve espresso coffee

UNIT CODE :
SITHFAB025

Unit description :
This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Prepare and serve espresso coffee

UNIT CODE
SITHFAB027

Serve food and beverage

UNIT CODE :
SITHFAB027

Unit description :
This unit describes the performance outcomes, skills and knowledge required to serve food and beverages to customers in a casual dining setting. It covers the fundamental technical skills required to prepare the outlet for the service period, interact with customers to take orders, serve and clear food and beverage, and complete end of service tasks.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Serve food and beverage

UNIT CODE
SITHFAB030

Prepare and serve cocktails

UNIT CODE :
SITHFAB030

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of cocktails. It requires the ability to promote, prepare and present attractive cocktails and experiment with ideas to develop new cocktail recipes.

Pre-requisite unit :
SITHFAB021 , SITHFAB023 , SITXFSA005
UNIT NAME
Prepare and serve cocktails

UNIT CODE
SITHFAB031

Provide advice on beers, spirits and liqueurs

UNIT CODE :
SITHFAB031

Unit description :
This unit describes the performance outcomes, skills and knowledge required to evaluate a range of local and imported beers, spirits and liqueurs; provide advice to customers on their selection; and continuously extend personal product knowledge.

Pre-requisite unit :
SITHFAB021
UNIT NAME
Provide advice on beers, spirits and liqueurs

UNIT CODE
SITHFAB036

Provide advice on food

UNIT CODE :
SITHFAB036

Unit description :
This unit describes the performance outcomes, skills and knowledge required to provide accurate information and advice on different menu options. It requires the ability to evaluate organisational menu items, provide advice to customers on their menu selection, contribute to menu design, and continuously extend personal product knowledge of food and cuisines.
UNIT NAME
Provide advice on food

UNIT CODE
SITHIND006

Source and use information on the hospitality industry

UNIT CODE :
SITHIND006

Unit description :
This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.
UNIT NAME
Source and use information on the hospitality industry

UNIT CODE
SITHIND008

Work effectively in hospitality service

UNIT CODE :
SITHIND008

Unit description :
This unit describes the performance outcomes, skills and knowledge required to work effectively in a hospitality environment and provide service to customers during service periods.
UNIT NAME
Work effectively in hospitality service

UNIT CODE
SITXCCS010

Provide visitor information

UNIT CODE :
SITXCCS010

Unit description :
This unit describes the performance outcomes, skills and knowledge required to access general information on facilities, products and services available in the local area and to provide this to visitors.
UNIT NAME
Provide visitor information

UNIT CODE
SITXFIN007

Process financial transactions

UNIT CODE :
SITXFIN007

Unit description :
This unit describes the performance outcomes, skills and knowledge required to accept and process payments for products and services, and reconcile takings at the end of the service period or day.
UNIT NAME
Process financial transactions

UNIT CODE
SITXFSA005

Use hygienic practices for food safety

UNIT CODE :
SITXFSA005

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
UNIT NAME
Use hygienic practices for food safety

UNIT CODE
SITXFSA006

Participate in safe food handling practices

UNIT CODE :
SITXFSA006

Unit description :
This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.
UNIT NAME
Participate in safe food handling practices

UNIT CODE
SITXHRM007

Coach others in job skills

UNIT CODE :
SITXHRM007

Unit description :
This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.
UNIT NAME
Coach others in job skills

Gold Coast

Gold Coast

UNIT CODE
BSBSUS411

Implement and monitor environmentally sustainable work practices

UNIT CODE :
BSBSUS411

Unit description :
This unit describes the skills and knowledge required to analyse and implement improvements to the environmental sustainability of work practices and monitor their effectiveness.
UNIT NAME
Implement and monitor environmentally sustainable work practices

UNIT CODE
SITHACS016

Provide accommodation reception services

UNIT CODE :
SITHACS016

Unit description :
This unit describes the performance outcomes, skills and knowledge required to check guests in and out of commercial accommodation establishments. It requires the ability to check daily arrivals, allocate rooms and complete relevant documentation.
UNIT NAME
Provide accommodation reception services

UNIT CODE
SITHFAB021

Provide responsible service of alcohol

UNIT CODE :
SITHFAB021

Unit description :
This unit describes the performance outcomes, skills and knowledge required to responsibly sell, serve or supply alcohol.
UNIT NAME
Provide responsible service of alcohol

UNIT CODE
SITHFAB023

Operate a bar

UNIT CODE :
SITHFAB023

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other units.

Pre-requisite unit :
SITHFAB021 , SITXFSA005
UNIT NAME
Operate a bar

UNIT CODE
SITHFAB024

Prepare and serve non-alcoholic beverages

UNIT CODE :
SITHFAB024

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of teas, non-espresso coffees and other non-alcoholic beverages. It requires the ability to select ingredients and equipment and to use a range of methods to make and present drinks.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Prepare and serve non-alcoholic beverages

UNIT CODE
SITHFAB025

Prepare and serve espresso coffee

UNIT CODE :
SITHFAB025

Unit description :
This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Prepare and serve espresso coffee

UNIT CODE
SITHFAB027

Serve food and beverage

UNIT CODE :
SITHFAB027

Unit description :
This unit describes the performance outcomes, skills and knowledge required to serve food and beverages to customers in a casual dining setting. It covers the fundamental technical skills required to prepare the outlet for the service period, interact with customers to take orders, serve and clear food and beverage, and complete end of service tasks.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Serve food and beverage

UNIT CODE
SITHFAB031

Provide advice on beers, spirits and liqueurs

UNIT CODE :
SITHFAB031

Unit description :
This unit describes the performance outcomes, skills and knowledge required to evaluate a range of local and imported beers, spirits and liqueurs; provide advice to customers on their selection; and continuously extend personal product knowledge.

Pre-requisite unit :
SITHFAB021
UNIT NAME
Provide advice on beers, spirits and liqueurs

UNIT CODE
SITHFAB036

Provide advice on food

UNIT CODE :
SITHFAB036

Unit description :
This unit describes the performance outcomes, skills and knowledge required to provide accurate information and advice on different menu options. It requires the ability to evaluate organisational menu items, provide advice to customers on their menu selection, contribute to menu design, and continuously extend personal product knowledge of food and cuisines.
UNIT NAME
Provide advice on food

UNIT CODE
SITHIND006

Source and use information on the hospitality industry

UNIT CODE :
SITHIND006

Unit description :
This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.
UNIT NAME
Source and use information on the hospitality industry

UNIT CODE
SITHIND008

Work effectively in hospitality service

UNIT CODE :
SITHIND008

Unit description :
This unit describes the performance outcomes, skills and knowledge required to work effectively in a hospitality environment and provide service to customers during service periods.
UNIT NAME
Work effectively in hospitality service

UNIT CODE
SITXCCS010

Provide visitor information

UNIT CODE :
SITXCCS010

Unit description :
This unit describes the performance outcomes, skills and knowledge required to access general information on facilities, products and services available in the local area and to provide this to visitors.
UNIT NAME
Provide visitor information

UNIT CODE
SITXCCS017

Use a computerised booking system

UNIT CODE :
SITXCCS017

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use a computerised booking system to create bookings for products and services. The unit covers the computer skills required to use booking functions and system capabilities and not the related sales skills which are found in other units.
UNIT NAME
Use a computerised booking system

UNIT CODE
SITXFIN007

Process financial transactions

UNIT CODE :
SITXFIN007

Unit description :
This unit describes the performance outcomes, skills and knowledge required to accept and process payments for products and services, and reconcile takings at the end of the service period or day.
UNIT NAME
Process financial transactions

UNIT CODE
SITXFSA005

Use hygienic practices for food safety

UNIT CODE :
SITXFSA005

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
UNIT NAME
Use hygienic practices for food safety

UNIT CODE
SITXHRM010

Recruit, select and induct staff

UNIT CODE :
SITXHRM010

Unit description :
This unit describes the performance outcomes, skills and knowledge required to coordinate the recruitment, selection and induction of new staff members within the framework of existing human resource policies and procedures. It requires the ability to identify recruitment needs, develop selection criteria, process and evaluate applications, select people according to their attitude, aptitude and fit to the position and coordinate induction programs.
UNIT NAME
Recruit, select and induct staff

UNIT CODE
SITXMPR012

Coordinate marketing activities

UNIT CODE :
SITXMPR012

Unit description :
This unit describes the performance outcomes, skills and knowledge required to plan and coordinate a range of marketing and promotional activities at an operational level. The unit incorporates knowledge of marketing principles.
UNIT NAME
Coordinate marketing activities

Online Virtual Classroom

Online Virtual Classroom

UNIT CODE
BSBSUS411

Implement and monitor environmentally sustainable work practices

UNIT CODE :
BSBSUS411

Unit description :
This unit describes the skills and knowledge required to analyse and implement improvements to the environmental sustainability of work practices and monitor their effectiveness.
UNIT NAME
Implement and monitor environmentally sustainable work practices

UNIT CODE
SIRXOSM002

Maintain ethical and professional standards when using social media and online platforms

UNIT CODE :
SIRXOSM002

Unit description :
This unit describes the performance outcomes, skills and knowledge required to source information on, and work according to, a range of ethical and professional standards when using social media and online platforms for business purposes.
UNIT NAME
Maintain ethical and professional standards when using social media and online platforms

UNIT CODE
SIRXOSM003

Use social media and online tools

UNIT CODE :
SIRXOSM003

Unit description :
This unit describes the performance outcomes, skills and knowledge required to implement the use of social media and online platforms for organisational purposes. It requires the ability to identify the objectives for online communications, create and post relevant content to promote engagement with the organisation, and to engage professionally with customers.

Pre-requisite unit :
SIRXOSM002
UNIT NAME
Use social media and online tools

UNIT CODE
SIRXOSM007

Manage risk to organisational reputation in an online setting

UNIT CODE :
SIRXOSM007

Unit description :
This unit describes the performance outcomes, skills and knowledge required to develop and implement processes for managing risks to an organisationâ€™s reputation associated with social media and online engagement, including the impacts of online negative commentary, complaints and criticism.
UNIT NAME
Manage risk to organisational reputation in an online setting

UNIT CODE
SITEEVT023

Plan in-house events

UNIT CODE :
SITEEVT023

Unit description :
This unit describes the performance outcomes, skills and knowledge required to plan the delivery of commercial events. It requires the ability to identify client operational needs and preferences, prepare and confirm event proposals, and finalise operational documents for the delivery of events.
UNIT NAME
Plan in-house events

UNIT CODE
SITHFAB021

Provide responsible service of alcohol

UNIT CODE :
SITHFAB021

Unit description :
This unit describes the performance outcomes, skills and knowledge required to responsibly sell, serve or supply alcohol.
UNIT NAME
Provide responsible service of alcohol

UNIT CODE
SITHFAB023

Operate a bar

UNIT CODE :
SITHFAB023

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other units.

Pre-requisite unit :
SITHFAB021 , SITXFSA005
UNIT NAME
Operate a bar

UNIT CODE
SITHFAB024

Prepare and serve non-alcoholic beverages

UNIT CODE :
SITHFAB024

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of teas, non-espresso coffees and other non-alcoholic beverages. It requires the ability to select ingredients and equipment and to use a range of methods to make and present drinks.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Prepare and serve non-alcoholic beverages

UNIT CODE
SITHFAB025

Prepare and serve espresso coffee

UNIT CODE :
SITHFAB025

Unit description :
This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Prepare and serve espresso coffee

UNIT CODE
SITHFAB027

Serve food and beverage

UNIT CODE :
SITHFAB027

Unit description :
This unit describes the performance outcomes, skills and knowledge required to serve food and beverages to customers in a casual dining setting. It covers the fundamental technical skills required to prepare the outlet for the service period, interact with customers to take orders, serve and clear food and beverage, and complete end of service tasks.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Serve food and beverage

UNIT CODE
SITHIND008

Work effectively in hospitality service

UNIT CODE :
SITHIND008

Unit description :
This unit describes the performance outcomes, skills and knowledge required to work effectively in a hospitality environment and provide service to customers during service periods.
UNIT NAME
Work effectively in hospitality service

UNIT CODE
SITTTVL001

Access and interpret product information

UNIT CODE :
SITTTVL001

Unit description :
This unit describes the performance outcomes, skills and knowledge required to access product information about travel products to fulfil sales or operational needs. It requires the ability to identify sources of information and to interpret specific details of the products.
UNIT NAME
Access and interpret product information

UNIT CODE
SITTTVL004

Sell tourism products or services

UNIT CODE :
SITTTVL004

Unit description :
This unit describes the performance outcomes, skills and knowledge required to proactively sell tourism products and services. It requires the ability to identify specific customer needs, suggest a range of products to meet those needs, provide current and accurate product information and close the sale.
UNIT NAME
Sell tourism products or services

UNIT CODE
SITXCCS010

Provide visitor information

UNIT CODE :
SITXCCS010

Unit description :
This unit describes the performance outcomes, skills and knowledge required to access general information on facilities, products and services available in the local area and to provide this to visitors.
UNIT NAME
Provide visitor information

UNIT CODE
SITXCCS017

Use a computerised booking system

UNIT CODE :
SITXCCS017

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use a computerised booking system to create bookings for products and services. The unit covers the computer skills required to use booking functions and system capabilities and not the related sales skills which are found in other units.
UNIT NAME
Use a computerised booking system

UNIT CODE
SITXFIN008

Interpret financial information

UNIT CODE :
SITXFIN008

Unit description :
This unit describes the performance outcomes, skills and knowledge required to interpret financial information and reports used by organisations to monitor business performance and provide information on operational or departmental financial activities.
UNIT NAME
Interpret financial information

UNIT CODE
SITXFSA005

Use hygienic practices for food safety

UNIT CODE :
SITXFSA005

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
UNIT NAME
Use hygienic practices for food safety

Note: For some courses, not all electives are available at all campuses.

Ways to study

Download Brochure

Diploma of Hospitality Management (SIT50422)

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Diploma of Hospitality Management

COURSE CODE: SIT50422

Payment Options

How can I pay for this course?

No matter what your circumstances, TAFE Queensland has a payment option to suit you. If you are unsure of what’s right for you, get in touch. We’re here to help.

See if you qualify for a subsidy

No matter what your circumstances, TAFE Queensland has a payment option to suit you. If you are unsure of what’s right for you, get in touch. We’re here to help.

Payment plan

If you have difficulty paying for the full cost of a course upfront, you may be eligible for a payment plan.

Learn more

Upfront payment

This may be the full fee for the course, or the student contribution amount if you are eligible for a subsidy or concession.

Learn more

VET Student Loan - $12,063 cap

This is an interest-free personal loan from the Australian Government that provides eligible students access to capped funding to help pay for their studies.

Learn more

International student payment

Our preferred payment method is telegraphic transfer or credit card using Convera Global Pay for Students or the Flywire Payment Portal. Convera and Flywire both allow you to complete your payment in your own currency using a telegraphic transfer with no processing fees or delays.
Learn more

Entry requirements

There are no formal entry requirements for this course.

Online Virtual Classroom
While there are no formal entry requirements for this course, due to the intensive study schedule it is recommended that students work or have worked in the service industry.
Recognition of Prior Learning (RPL) and/or Credit Transfer are required for a number of units in order to complete this qualification.

Selection criteria

Domestic students
The following selection criteria requirements apply only to domestic students:

You need to meet one of the following academic requirements:

Completion of Year 12 Certificate or equivalent; or
Mature-aged entry with work experience in a related field

International students
The following selection criteria requirements apply only to International students:

English Language Proficiency: Academic IELTS 5.5 (no individual band less than 5.0) or ISLPR 2+ on all skills or other - View a list of all English Language tests accepted by TAFE Queensland International
Academic Requirements: Completion of Year 12 (or equivalent). Non school-leavers must have relevant work experience or qualification that indicates likely success of course completion. For more information on the international education achievement levels equivalent to Year 10 and 12.

Applicants should be a minimum of 17 years of age and turning 18 during the first year of study with TAFE Queensland. International students who are under 18 years of age and are applying for a student visa are required by the Australian Department of Home Affairs to have adequate welfare arrangements in place.

Resources required

It is recommended that you have access to a reliable internet connection to access TAFE Queensland's online learning system Connect, and a computer with up-to-date software, including Microsoft Office and Adobe Acrobat Reader. This equipment and software is available for use at all TAFE Queensland locations.

You will be provided with a recommended reading list and/or required textbooks during orientation or at the start of each unit. The purchase of these resources may incur additional costs, or you may be able to borrow them from the TAFE Queensland library network.

You may also be required to purchase industry standard uniform items, including TAFE Queensland branded items, industry standard clothing and enclosed leather, non-slip shoes (colour and style will depend on your region). Further specific details of all uniform requirements will be provided at Orientation, and course commencement, by your Regional TAFE Hospitality staff. Please do not make any uniform purchases until you've been notified of all details, these uniform items will incur additional costs.

Gold Coast
In addition to the above, if you are studying on the Gold Coast:

you will be required to sign an agreement at the start of the course to demonstrate understanding and adherence to your uniform and grooming expectations; and
you should bring your own device with web conferencing capability (webcam and microphone), and have access to the internet at home should lessons be delivered online.

Robina campus
The Robina campus will be a BYOD (Bring Your Own Device) campus for general learning. Students are able to access discounted pricing for device purchases via JB Hi-Fi. TAFE Queensland will have some portable devices available for short term loan and there will also be a limited number of desktop computers located on-site that students will be able to access. For all the details visit the BYOD page on our website.

Online Virtual Classroom
It is imperative that students have sound digital literacy skills, access to strong internet and a personal computer with a camera and microphone.

Important information

Online Virtual Classroom
The online virtual classroom program is delivered virtually, meaning students will participate in online delivery.
For this part time delivery model it is a minimum 12 months duration, delivery will consist of 2 night sessions per week x 3hrs per session, with the ability to access recorded sessions for on-demand access. For each teaching block there is also a scheduled workshop.

This course is organised in 8 week teaching blocks. This program will require students to complete a minimum of 9 sets of 8 week teaching blocks to complete the full qualification to the commencement of your course, you will receive an invitation to attend an orientation week to ensure that you are supported prior to commencement of study.

Please view the Virtual Delivery Flyer.

TAFE Queensland students have the opportunity to travel to locations across the globe as part of their studies in selected courses. Studying abroad gives you with the chance to immerse yourself in different cultures, as well as develop your skills and network with professionals in your chosen industry. This qualification offers a Study Abroad program as part of the course.

Please note it is a mandatory component of your training that 36 live service shifts are completed. This could be a combination of shifts in the training restaurant and an organised placement in Industry. This could require you to complete your service shifts outside of class days and times including nights and weekends.

Assessment methods

Skill and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways while you are studying at TAFE Queensland, including observation, written assessment, questioning, portfolios, work samples, third-party feedback, and through recognition of prior learning. Read more about assessment methods.

Pathways

University pathways

If you want to go on to further study at university, TAFE Queensland has a pathway option to get you there. In many cases, completing one of our diplomas may give you a full year of credit towards a degree with one of our partner universities.

Learn more about University Pathways

How to apply

Direct application

If you're ready to get started, simply hit the Apply Now button on your preferred course information page and get your application underway online.

Apply through QTAC

You can apply to study this course through the Queensland Tertiary Admission Centre (QTAC). You will need to submit your application on the QTAC website. It will be assessed, and if you are successful you will receive an offer directly through QTAC. You will need to accept your offer from QTAC before enrolling with TAFE Queensland.

For International students

International students can either apply directly through our TAFE Queensland International Application portal, or through one of our education agents. Our registered agents can assist you with your visa application and guide you through the enrolment process. If you are from this list of countries, you will need to apply through an agent.
Learn more

Course disclaimer

All information was accurate at time of publication, however TAFE policies, tuition fees and course content is subject to change without notice. Course commencement is dependent on sufficient enrolment numbers. Timetable information is subject to change prior to commencement and/or during the duration of your course.

Prior Experience

I already have an experience, can i get credit?

Fastrack your way to formal education by earning credit for the things you already know.

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Diploma of Hospitality Management

Course overview

What can I do?

Course outcome:

Join our Virtual Classroom

World-class teachers

Core units

Elective units

Download Brochure

Ask a question

Diploma of Hospitality Management

Payment Options

How can I pay for this course?

See if you qualify for a subsidy

Payment plan

Upfront payment

VET Student Loan - $12,063 cap

International student payment

Entry requirements

Selection criteria

Resources required

Important information

Assessment methods

Pathways

University pathways

How to apply

Direct application

Apply through QTAC

For International students

Course disclaimer

Prior Experience

Related courses

Diploma of Event Management

Careers

Diploma of Travel and Tourism Management

Careers

Diploma of Travel and Tourism Management

Careers