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SIT40521 / SIT50422 | 109683G / 112779F

Certificate IV in Kitchen Management / Diploma of Hospitality Management

Dual Award | International students

Study and work in Australia's restaurants with this dual award that will qualify you to become a chef or restaurant manager.

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STUDY LOCATIONS Greater Brisbane Gold Coast Sunshine Coast Darling Downs and South West Far North Queensland North Queensland
WAYS TO STUDY International
WHAT YOU'LL PAY
International
$34,600
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Course overview

Get the technical skills and advanced knowledge required to work in Australia's hospitality industry with this dual qualification. Rising discretionary incomes, busier lifestyles and reduced leisure time are fuelling strong growth in the restaurant industry. The success of popular cooking shows and a developing foodie culture in Australia has also boosted the industry. These trends are expected to support continued growth in the hospitality industry over the next five years.

This course will equip you to work within the kitchen at a supervisory level. You will gain hands-on culinary experience in the preparation of appetisers, salads, stocks, sauces, soups, seafood, meat, poultry, breads, pastries and cakes. Develop your supervisory skills and learn how to manage diversity in the workplace, implement sustainable practices, provide leadership, manage finances, and coordinate cooking operations. You will also get the advanced skills needed to manage a hospitality establishment including rostering, budgeting, marketing, and people management. You will learn customer service skills in our training restaurants, and electives may include how to operate a bar and prepare espresso coffee.

Successful completion of this course will enable you to enter the workforce as a chef or chef de partie, or to work in a management role in a diverse range of hospitality settings.

What can I do?

  • Restaurant Manager
  • Sous Chef
  • Chef
  • Chef de Partie
  • Motel Manager

Course outcome:

SIT40521 Certificate IV in Kitchen Management

SIT50422 Diploma of Hospitality Management

Interactive learning spaces

Gain practical experience in our on-campus training restaurants where you will be serving real customers. Experience taking orders, preparing drinks, serving food, and taking payment in a live training environment. As part of your studies you will also help to curate TAFE Queensland events both on and off campus.

Dual award

Take advantage of our dual award offerings and get two qualifications instead of one. In most cases you will only need to complete a few additional units to upgrade your qualification. Save time, enhance your job prospects, and add value to your skill set.

What you will study

The successful achievement of this qualification requires you to complete units as per the list below.

 

SIT40521​ Certificate IV in Kitchen Management
To achieve this qualification you will need to complete 33 units:
Core Competencies: 27
Elective Competencies: 6
You will also be required to undertake 240 hours of vocational placement in an approved setting. 

 

SIT50422​ Diploma of Hospitality Management
To achieve this qualification you will need to complete 28 units:
Core Competencies: 11
Elective Competencies: 17

 

  • UNIT CODE
  • UNIT NAME

SIT40521​ Certificate IV in Kitchen Management

  • SIT40521​ Certificate IV in Kitchen Management

  • UNIT CODE
  • SITHCCC023
    Use food preparation equipment
    UNIT CODE :
    SITHCCC023
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Use food preparation equipment

  • 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
  • SITHCCC031
    Prepare vegetarian and vegan dishes
    UNIT CODE :
    SITHCCC031
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetarian and vegan 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 vegetarian and vegan 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
  • 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
  • SITHCCC043
    Work effectively as a cook
    UNIT CODE :
    SITHCCC043
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen.

    Pre-requisite unit :
    SITHCCC027 , SITXFSA005
  • UNIT NAME
  • Work effectively as a cook

  • UNIT CODE
  • SITHKOP010
    Plan and cost recipes
    UNIT CODE :
    SITHKOP010
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to plan and cost recipes for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, select recipes to meet customer and business needs, cost recipes and evaluate their success.
  • UNIT NAME
  • Plan and cost recipes

  • UNIT CODE
  • SITHKOP012
    Develop recipes for special dietary requirements
    UNIT CODE :
    SITHKOP012
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to develop recipes for people who have special dietary needs for lifestyle, medical or religious reasons. It requires the ability to identify the dietary requirements of customers, develop recipes to meet those requirements, cost recipes and to monitor and evaluate the success of recipe performance.

    Pre-requisite unit :
    SITHCCC027 , SITHCCC042 , SITHKOP010 , SITXFSA005
  • UNIT NAME
  • Develop recipes for 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
  • SITHKOP015
    Design and cost menus
    UNIT CODE :
    SITHKOP015
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to design profitable menus for all types of cuisines and food service styles. It requires the ability to identify target markets for the organisation, design menus to meet market preferences, price menu items and to monitor and evaluate the success of menu performance.

    Pre-requisite unit :
    SITHKOP010
  • UNIT NAME
  • Design and cost menus

  • 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
  • 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
  • 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
  • SITXFSA008
    Develop and implement a food safety program
    UNIT CODE :
    SITXFSA008
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to develop, implement and evaluate a food safety program for all stages in the food production process, including receipt, storage, preparation, service and disposal of food. It requires the ability to determine program requirements and prepare policies and procedures for other personnel to follow.

    Pre-requisite unit :
    SITXFSA005 , SITXFSA006
  • UNIT NAME
  • Develop and implement a food safety program

  • 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
  • SITXINV006
    Receive, store and maintain stock
    UNIT CODE :
    SITXINV006
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Receive, store and maintain stock

  • 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
  • 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

SIT50422​ Diploma of Hospitality Management

  • SIT50422​ Diploma of Hospitality Management

  • 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

Ways to study

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Certificate IV in Kitchen Management / Diploma of Hospitality Management (SIT40521 / SIT50422)

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Certificate IV in Kitchen Management / Diploma of Hospitality Management

COURSE CODE: SIT40521 / 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.

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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

Certificate IV in Kitchen Management - there are no formal entry requirements for this course.
Diploma of Hospitality Management - there are no formal entry requirements for this course.

Selection criteria

Domestic students
There are no selection criteria requirements for domestic students

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 10 (or equivalent)
  • Non school-leavers must have relevant work experience or qualification that indicates likely success of course completion. View 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 students 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 students to 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 will need to have access to or purchase a beginners knife set, and a range of other equipment. You may also be required to purchase uniform items (including TAFE Queensland branded items). These details will also be provided during orientation.

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. 

Placement

Completing Vocational Placement is compulsory, you are required to undertake a minimum of 240 hours of Vocational Placement to complete this course. You will need to manage your commitments in order to complete a rewarding and successful placement.

Vaccination requirements 
COVID-19 vaccination requirements across a range of high-risk settings have eased. There are no Public Health Directions in affect requiring you to be vaccinated in high risk settings. However, decisions on mandatory vaccinations will be made by the owner or operator of these settings. Some facilities may also mandate the number of vaccinations required. These requirements will be provided to the student, prior to arrangements being made for the completion of vocational placement.

Important information

Those students who have a medical contraindication may be unable to complete the vocational placement component of their course. This means you may not be able to meet all of the requirements of your course and may not be able to graduate or receive your qualification.

International important information

Please note this is a recommended dual qualification where you can achieve the Diploma with only an extra 6 months of study. The advertised course cost and duration will be broken down as per the following: 

This cost and duration for the Diploma is only available when packaged with Certificate IV.

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

  • James Cook University
  • Southern Cross University
  • University of Canberra
  • Griffith University
  • Queensland University of Technology
  • University of Southern Queensland

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.
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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.

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