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.
Course overview
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.
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.
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 experiencesUNIT CODE :SITXCCS015Unit 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 practicesUNIT CODE :SITXCCS016Unit 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 conflictUNIT CODE :SITXCOM010Unit 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 budgetUNIT CODE :SITXFIN009Unit 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 budgetsUNIT CODE :SITXFIN010Unit 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 lawUNIT CODE :SITXGLC002Unit 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 staffUNIT CODE :SITXHRM008Unit 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 peopleUNIT CODE :SITXHRM009Unit 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 operationsUNIT CODE :SITXMGT004Unit 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 relationshipsUNIT CODE :SITXMGT005Unit 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 practicesUNIT CODE :SITXWHS007Unit 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 meetingsUNIT CODE :BSBTWK503Unit 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 alcoholUNIT CODE :SITHFAB021Unit 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 barUNIT CODE :SITHFAB023Unit 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 beveragesUNIT CODE :SITHFAB024Unit 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 coffeeUNIT CODE :SITHFAB025Unit 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 beverageUNIT CODE :SITHFAB027Unit 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 cocktailsUNIT CODE :SITHFAB030Unit 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 liqueursUNIT CODE :SITHFAB031Unit 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 foodUNIT CODE :SITHFAB036Unit 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 industryUNIT CODE :SITHIND006Unit 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 serviceUNIT CODE :SITHIND008Unit 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 informationUNIT CODE :SITXCCS010Unit 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 transactionsUNIT CODE :SITXFIN007Unit 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 safetyUNIT CODE :SITXFSA005Unit 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 practicesUNIT CODE :SITXFSA006Unit 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 skillsUNIT CODE :SITXHRM007Unit 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 risksUNIT CODE :SITXWHS006Unit 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 sandwichesUNIT CODE :SITHCCC025Unit 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 foodstuffsUNIT CODE :SITHCCC026Unit 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 cookeryUNIT CODE :SITHCCC027Unit 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 saladsUNIT CODE :SITHCCC028Unit 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 soupsUNIT CODE :SITHCCC029Unit 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 dishesUNIT CODE :SITHCCC030Unit 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 dishesUNIT CODE :SITHCCC035Unit 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 dishesUNIT CODE :SITHCCC036Unit 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 dishesUNIT CODE :SITHCCC037Unit 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 cheeseUNIT CODE :SITHCCC040Unit 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 breadsUNIT CODE :SITHCCC041Unit 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 requirementsUNIT CODE :SITHCCC042Unit 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 operationsUNIT CODE :SITHKOP013Unit 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 dessertsUNIT CODE :SITHPAT016Unit 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 safetyUNIT CODE :SITXFSA005Unit 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 practicesUNIT CODE :SITXFSA006Unit 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 risksUNIT CODE :SITXWHS006Unit 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 servicesUNIT CODE :SITHACS016Unit 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 alcoholUNIT CODE :SITHFAB021Unit 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 barUNIT CODE :SITHFAB023Unit 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 beveragesUNIT CODE :SITHFAB024Unit 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 coffeeUNIT CODE :SITHFAB025Unit 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 beverageUNIT CODE :SITHFAB027Unit 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 cocktailsUNIT CODE :SITHFAB030Unit 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 liqueursUNIT CODE :SITHFAB031Unit 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 foodUNIT CODE :SITHFAB036Unit 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 industryUNIT CODE :SITHIND006Unit 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 serviceUNIT CODE :SITHIND008Unit 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 informationUNIT CODE :SITXCCS010Unit 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 systemUNIT CODE :SITXCCS017Unit 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 transactionsUNIT CODE :SITXFIN007Unit 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 informationUNIT CODE :SITXFIN008Unit 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 safetyUNIT CODE :SITXFSA005Unit 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 practicesUNIT CODE :SITXFSA006Unit 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 skillsUNIT CODE :SITXHRM007Unit 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 staffUNIT CODE :SITXHRM010Unit 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 activitiesUNIT CODE :SITXMPR012Unit 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 inclusionUNIT CODE :BSBTWK501Unit description :This unit describes the skills and knowledge required to lead diversity for a work area. It covers implementing the organisation’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 meetingsUNIT CODE :BSBTWK503Unit 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 servicesUNIT CODE :SITHACS016Unit 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 alcoholUNIT CODE :SITHFAB021Unit 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 barUNIT CODE :SITHFAB023Unit 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 coffeeUNIT CODE :SITHFAB025Unit 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 beverageUNIT CODE :SITHFAB027Unit 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 cocktailsUNIT CODE :SITHFAB030Unit 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 liqueursUNIT CODE :SITHFAB031Unit 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 foodUNIT CODE :SITHFAB036Unit 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 industryUNIT CODE :SITHIND006Unit 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 serviceUNIT CODE :SITHIND008Unit 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 informationUNIT CODE :SITXCCS010Unit 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 transactionsUNIT CODE :SITXFIN007Unit 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 safetyUNIT CODE :SITXFSA005Unit 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 practicesUNIT CODE :SITXFSA006Unit 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 skillsUNIT CODE :SITXHRM007Unit 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 practicesUNIT CODE :BSBSUS411Unit 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 servicesUNIT CODE :SITHACS016Unit 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 alcoholUNIT CODE :SITHFAB021Unit 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 barUNIT CODE :SITHFAB023Unit 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 beveragesUNIT CODE :SITHFAB024Unit 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 coffeeUNIT CODE :SITHFAB025Unit 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 beverageUNIT CODE :SITHFAB027Unit 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 liqueursUNIT CODE :SITHFAB031Unit 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 foodUNIT CODE :SITHFAB036Unit 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 industryUNIT CODE :SITHIND006Unit 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 serviceUNIT CODE :SITHIND008Unit 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 informationUNIT CODE :SITXCCS010Unit 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 systemUNIT CODE :SITXCCS017Unit 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 transactionsUNIT CODE :SITXFIN007Unit 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 safetyUNIT CODE :SITXFSA005Unit 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 staffUNIT CODE :SITXHRM010Unit 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 activitiesUNIT CODE :SITXMPR012Unit 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 practicesUNIT CODE :BSBSUS411Unit 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 platformsUNIT CODE :SIRXOSM002Unit 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 toolsUNIT CODE :SIRXOSM003Unit 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 settingUNIT CODE :SIRXOSM007Unit description :This unit describes the performance outcomes, skills and knowledge required to develop and implement processes for managing risks to an organisation’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 eventsUNIT CODE :SITEEVT023Unit 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 alcoholUNIT CODE :SITHFAB021Unit 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 barUNIT CODE :SITHFAB023Unit 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 beveragesUNIT CODE :SITHFAB024Unit 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 coffeeUNIT CODE :SITHFAB025Unit 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 beverageUNIT CODE :SITHFAB027Unit 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 serviceUNIT CODE :SITHIND008Unit 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 informationUNIT CODE :SITTTVL001Unit 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 servicesUNIT CODE :SITTTVL004Unit 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 informationUNIT CODE :SITXCCS010Unit 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 systemUNIT CODE :SITXCCS017Unit 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 informationUNIT CODE :SITXFIN008Unit 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 safetyUNIT CODE :SITXFSA005Unit 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.
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You'll learn face to face with a teacher in a classroom or simulated workplace environment. You may access learning materials through our online learning management system Connect. Learn more
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You’ll primarily learn face to face with a teacher in one of our learning spaces such as a classroom or simulated workplace environment. Some of your training may also take place via video or Zoom. Learn more
-
View comparison chart
-
You’ll primarily learn face to face with a teacher in one of our learning spaces such as a classroom or simulated workplace environment. Some of your training may also take place via video or Zoom. Learn more
-
View comparison chart
-
You'll learn face to face with a teacher in a classroom or simulated workplace environment. You may access learning materials through our online learning management system Connect. Learn more
-
View comparison chart
-
You’ll primarily learn face to face with a teacher in one of our learning spaces such as a classroom or simulated workplace environment. Some of your training may also take place via video or Zoom. Learn more
-
View comparison chart
-
You’ll primarily learn face to face with a teacher in one of our learning spaces such as a classroom or simulated workplace environment. Some of your training may also take place via video or Zoom. Learn more
-
View comparison chart
-
You’ll primarily learn face to face with a teacher in one of our learning spaces such as a classroom or simulated workplace environment. Some of your training may also take place via video or Zoom. Learn more
-
View comparison chart
CAMPUS | STUDY MODE | START DATE | DURATION | WORKLOAD | WHAT YOU'LL PAY |
---|---|---|---|---|---|
South Bank
|
On Campus
|
22 Jan 2024
|
1 year
|
Full time 4 days per week
|
|
South BankOn Campus
|
|||||
Ipswich
|
On campus with some online
|
22 Jan 2024
|
1 year
|
Full time 4 days per week - Cookery Focus
|
|
IpswichOn campus with some online
|
|||||
Ipswich
|
On campus with some online
|
22 Jan 2024
|
1 year
|
Full time 3 days on campus and 1 virtual class per week - Food and Beverage Focus
|
|
IpswichOn campus with some online
|
|||||
Ipswich
|
On campus with some online
|
15 Apr 2024
|
1 year
|
Full time 4 days per week - Cookery Focus
|
|
IpswichOn campus with some online
|
|||||
Ipswich
|
On campus with some online
|
15 Apr 2024
|
1 year
|
Full time 3 days on campus and 1 virtual class per week - Food and Beverage Focus
|
|
IpswichOn campus with some online
|
|||||
Ipswich
|
On campus with some online
|
08 Jul 2024
|
1 year
|
Full time 4 days per week - Cookery Focus
|
|
IpswichOn campus with some online
|
|||||
Ipswich
|
On campus with some online
|
08 Jul 2024
|
1 year
|
Full time 3 days on campus and 1 virtual class per week - Food and Beverage Focus
|
|
IpswichOn campus with some online
|
|||||
Ipswich
|
On campus with some online
|
30 Sep 2024
|
1 year
|
Full time 3 days on campus and 1 virtual class per week - Food and Beverage Focus
|
|
IpswichOn campus with some online
|
|||||
Ipswich
|
On campus with some online
|
30 Sep 2024
|
1 year
|
Full time 4 days per week - Cookery Focus
|
|
IpswichOn campus with some online
|