SIT50422 | CRICOS: 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 North Queensland

WAYS TO STUDY On campus Online International

NEXT INTAKE Start date: 04 Nov 2024 Duration: 1 year View all intakes

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 Queensland

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 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 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 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 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

Choose your study location

On Campus

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
On campus with some online

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

On campus with some online

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

On campus with some online

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

On campus with some online

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
Ipswich	On campus with some online	28 Jan 2025	1 year	Cookery Focus: Full time 3 days on campus and 1 virtual class per week	Concession: $11,130 Fee concessions may apply to this subsidised course for eligible students. Learn more Subsidised: $12,560 There are a range of government funded courses available for eligible students. Learn more Full fee: $17,340 This is the total course fee. Read more about student loans and payment plans. More Apply
Ipswich On campus with some online Online Time How much of the course will be delivered online. 20% On Campus Time 80% START DATE The date the course starts. Apply early as intakes fill up quickly. 28 Jan 2025 The date the course starts. Apply early as intakes fill up quickly. DURATION The total length of time it takes to complete the course. 1 year The total length of time it takes to complete the course. Workload The average amount of time students will need to allocate to study each week. Cookery Focus: Full time 3 days on campus and 1 virtual class per week The average amount of time students will need to allocate to study each week. WHAT YOU'LL PAY Concession: $11,130 Fee concessions may apply to this subsidised course for eligible students. Learn more Subsidised: $12,560 There are a range of government funded courses available for eligible students. Learn more Full fee: $17,340 This is the total course fee. Read more about student loans and payment plans. Class format Some courses include classes at scheduled times while others can be completed in your own time. Teacher-led, Scheduled Some courses include classes at scheduled times while others can be completed in your own time. VIRTUAL CLASS Scheduled online classes using video conferencing software (such as Zoom). Yes Scheduled online classes using video conferencing software (such as Zoom). ASSESSMENT The primary location assessments will take place. Some courses also require vocational placement. Online, On-Campus The primary location assessments will take place. Some courses also require vocational placement. TEACHER COMMS The different ways you can contact your teacher throughout the course. Phone, Email, Face-to-face, Zoom The different ways you can contact your teacher throughout the course. Less Ask a question Apply
Ipswich	On campus with some online	28 Jan 2025	1 year	Food and Beverage Focus: Full time 3 days on campus and 1 virtual class per week	Concession: $11,130 Fee concessions may apply to this subsidised course for eligible students. Learn more Subsidised: $12,560 There are a range of government funded courses available for eligible students. Learn more Full fee: $17,340 This is the total course fee. Read more about student loans and payment plans. More Apply
Ipswich On campus with some online Online Time How much of the course will be delivered online. 20% On Campus Time 80% START DATE The date the course starts. Apply early as intakes fill up quickly. 28 Jan 2025 The date the course starts. Apply early as intakes fill up quickly. DURATION The total length of time it takes to complete the course. 1 year The total length of time it takes to complete the course. Workload The average amount of time students will need to allocate to study each week. Food and Beverage Focus: Full time 3 days on campus and 1 virtual class per week The average amount of time students will need to allocate to study each week. WHAT YOU'LL PAY Concession: $11,130 Fee concessions may apply to this subsidised course for eligible students. Learn more Subsidised: $12,560 There are a range of government funded courses available for eligible students. Learn more Full fee: $17,340 This is the total course fee. Read more about student loans and payment plans. Class format Some courses include classes at scheduled times while others can be completed in your own time. Teacher-led, Scheduled Some courses include classes at scheduled times while others can be completed in your own time. VIRTUAL CLASS Scheduled online classes using video conferencing software (such as Zoom). Yes Scheduled online classes using video conferencing software (such as Zoom). ASSESSMENT The primary location assessments will take place. Some courses also require vocational placement. Online, On-Campus The primary location assessments will take place. Some courses also require vocational placement. TEACHER COMMS The different ways you can contact your teacher throughout the course. Phone, Email, Face-to-face, Zoom The different ways you can contact your teacher throughout the course. Less Ask a question Apply
South Bank	On Campus	28 Jan 2025	1 year	Full time 4 days per week	Concession: $11,125 Fee concessions may apply to this subsidised course for eligible students. Learn more Subsidised: $12,550 There are a range of government funded courses available for eligible students. Learn more Full fee: $17,325 This is the total course fee. Read more about student loans and payment plans. More Apply
South Bank On Campus Online Time How much of the course will be delivered online. 0% On Campus Time 100% START DATE The date the course starts. Apply early as intakes fill up quickly. 28 Jan 2025 The date the course starts. Apply early as intakes fill up quickly. DURATION The total length of time it takes to complete the course. 1 year The total length of time it takes to complete the course. Workload The average amount of time students will need to allocate to study each week. Full time 4 days per week The average amount of time students will need to allocate to study each week. WHAT YOU'LL PAY Concession: $11,125 Fee concessions may apply to this subsidised course for eligible students. Learn more Subsidised: $12,550 There are a range of government funded courses available for eligible students. Learn more Full fee: $17,325 This is the total course fee. Read more about student loans and payment plans. Class format Some courses include classes at scheduled times while others can be completed in your own time. Teacher-led, Scheduled Some courses include classes at scheduled times while others can be completed in your own time. VIRTUAL CLASS Scheduled online classes using video conferencing software (such as Zoom). No Scheduled online classes using video conferencing software (such as Zoom). ASSESSMENT The primary location assessments will take place. Some courses also require vocational placement. On-Campus The primary location assessments will take place. Some courses also require vocational placement. TEACHER COMMS The different ways you can contact your teacher throughout the course. Phone, Email, Face-to-face, Zoom The different ways you can contact your teacher throughout the course. Less Ask a question Apply
Ipswich	On campus with some online	22 Apr 2025	1 year	Cookery Focus: Full time 3 days on campus and 1 virtual class per week	Concession: $11,130 Fee concessions may apply to this subsidised course for eligible students. Learn more Subsidised: $12,560 There are a range of government funded courses available for eligible students. Learn more Full fee: $17,340 This is the total course fee. Read more about student loans and payment plans. More Apply
Ipswich On campus with some online Online Time How much of the course will be delivered online. 20% On Campus Time 80% START DATE The date the course starts. Apply early as intakes fill up quickly. 22 Apr 2025 The date the course starts. Apply early as intakes fill up quickly. DURATION The total length of time it takes to complete the course. 1 year The total length of time it takes to complete the course. Workload The average amount of time students will need to allocate to study each week. Cookery Focus: Full time 3 days on campus and 1 virtual class per week The average amount of time students will need to allocate to study each week. WHAT YOU'LL PAY Concession: $11,130 Fee concessions may apply to this subsidised course for eligible students. Learn more Subsidised: $12,560 There are a range of government funded courses available for eligible students. Learn more Full fee: $17,340 This is the total course fee. Read more about student loans and payment plans. Class format Some courses include classes at scheduled times while others can be completed in your own time. Teacher-led, Scheduled Some courses include classes at scheduled times while others can be completed in your own time. VIRTUAL CLASS Scheduled online classes using video conferencing software (such as Zoom). Yes Scheduled online classes using video conferencing software (such as Zoom). ASSESSMENT The primary location assessments will take place. Some courses also require vocational placement. Online, On-Campus The primary location assessments will take place. Some courses also require vocational placement. TEACHER COMMS The different ways you can contact your teacher throughout the course. Phone, Email, Face-to-face, Zoom The different ways you can contact your teacher throughout the course. Less Ask a question Apply
Ipswich	On campus with some online	22 Apr 2025	1 year	Food and Beverage Focus: Full time 3 days on campus and 1 virtual class per week	Concession: $11,130 Fee concessions may apply to this subsidised course for eligible students. Learn more Subsidised: $12,560 There are a range of government funded courses available for eligible students. Learn more Full fee: $17,340 This is the total course fee. Read more about student loans and payment plans. More Apply
Ipswich On campus with some online Online Time How much of the course will be delivered online. 20% On Campus Time 80% START DATE The date the course starts. Apply early as intakes fill up quickly. 22 Apr 2025 The date the course starts. Apply early as intakes fill up quickly. DURATION The total length of time it takes to complete the course. 1 year The total length of time it takes to complete the course. Workload The average amount of time students will need to allocate to study each week. Food and Beverage Focus: Full time 3 days on campus and 1 virtual class per week The average amount of time students will need to allocate to study each week. WHAT YOU'LL PAY Concession: $11,130 Fee concessions may apply to this subsidised course for eligible students. Learn more Subsidised: $12,560 There are a range of government funded courses available for eligible students. Learn more Full fee: $17,340 This is the total course fee. Read more about student loans and payment plans. Class format Some courses include classes at scheduled times while others can be completed in your own time. Teacher-led, Scheduled Some courses include classes at scheduled times while others can be completed in your own time. VIRTUAL CLASS Scheduled online classes using video conferencing software (such as Zoom). Yes Scheduled online classes using video conferencing software (such as Zoom). ASSESSMENT The primary location assessments will take place. Some courses also require vocational placement. Online, On-Campus The primary location assessments will take place. Some courses also require vocational placement. TEACHER COMMS The different ways you can contact your teacher throughout the course. Phone, Email, Face-to-face, Zoom The different ways you can contact your teacher throughout the course. Less Ask a question Apply

CAMPUS	STUDY MODE	START DATE	DURATION	WORKLOAD	WHAT YOU'LL PAY
Robina	On campus with some online	28 Jan 2025	1 year	Full time 3 days per week Monday, Thursday, Friday	Concession: $11,130 Fee concessions may apply to this subsidised course for eligible students. Learn more Subsidised: $12,560 There are a range of government funded courses available for eligible students. Learn more Full fee: $17,340 This is the total course fee. Read more about student loans and payment plans. More Apply
Robina On campus with some online Online Time How much of the course will be delivered online. 20% On Campus Time 80% START DATE The date the course starts. Apply early as intakes fill up quickly. 28 Jan 2025 The date the course starts. Apply early as intakes fill up quickly. DURATION The total length of time it takes to complete the course. 1 year The total length of time it takes to complete the course. Workload The average amount of time students will need to allocate to study each week. Full time 3 days per week Monday, Thursday, Friday The average amount of time students will need to allocate to study each week. WHAT YOU'LL PAY Concession: $11,130 Fee concessions may apply to this subsidised course for eligible students. Learn more Subsidised: $12,560 There are a range of government funded courses available for eligible students. Learn more Full fee: $17,340 This is the total course fee. Read more about student loans and payment plans. Class format Some courses include classes at scheduled times while others can be completed in your own time. Teacher-led, Scheduled Some courses include classes at scheduled times while others can be completed in your own time. VIRTUAL CLASS Scheduled online classes using video conferencing software (such as Zoom). No Scheduled online classes using video conferencing software (such as Zoom). ASSESSMENT The primary location assessments will take place. Some courses also require vocational placement. Online, On-Campus The primary location assessments will take place. Some courses also require vocational placement. TEACHER COMMS The different ways you can contact your teacher throughout the course. Phone, Email, Face-to-face, Zoom The different ways you can contact your teacher throughout the course. Less Ask a question Apply

CAMPUS	STUDY MODE	START DATE	DURATION	WORKLOAD	WHAT YOU'LL PAY
Toowoomba	On campus with some online	28 Jan 2025	1 year	Cookery Focus: Full time 3 days on campus and 1 virtual class per week	Concession: $11,130 Fee concessions may apply to this subsidised course for eligible students. Learn more Subsidised: $12,560 There are a range of government funded courses available for eligible students. Learn more Full fee: $17,340 This is the total course fee. Read more about student loans and payment plans. More Apply
Toowoomba On campus with some online Online Time How much of the course will be delivered online. 20% On Campus Time 80% START DATE The date the course starts. Apply early as intakes fill up quickly. 28 Jan 2025 The date the course starts. Apply early as intakes fill up quickly. DURATION The total length of time it takes to complete the course. 1 year The total length of time it takes to complete the course. Workload The average amount of time students will need to allocate to study each week. Cookery Focus: Full time 3 days on campus and 1 virtual class per week The average amount of time students will need to allocate to study each week. WHAT YOU'LL PAY Concession: $11,130 Fee concessions may apply to this subsidised course for eligible students. Learn more Subsidised: $12,560 There are a range of government funded courses available for eligible students. Learn more Full fee: $17,340 This is the total course fee. Read more about student loans and payment plans. Class format Some courses include classes at scheduled times while others can be completed in your own time. Teacher-led, Scheduled Some courses include classes at scheduled times while others can be completed in your own time. VIRTUAL CLASS Scheduled online classes using video conferencing software (such as Zoom). Yes Scheduled online classes using video conferencing software (such as Zoom). ASSESSMENT The primary location assessments will take place. Some courses also require vocational placement. Online, On-Campus The primary location assessments will take place. Some courses also require vocational placement. TEACHER COMMS The different ways you can contact your teacher throughout the course. Phone, Email, Face-to-face, Zoom The different ways you can contact your teacher throughout the course. Less Ask a question Apply

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