SIT40521 / SIT50422 | CRICOS: 109683G / 112779F

Certificate IV in Kitchen Management / Diploma of Hospitality Management

Dual award | International students

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

Apply now

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

WAYS TO STUDY International

NEXT INTAKE Start date: 28 Jan 2025 Duration: 2 years View all intakes

WHAT YOU'LL PAY

International

$34,600

Course overview

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

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

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

What can I do?

Restaurant Manager
Sous Chef
Chef
Chef de Partie
Motel Manager

Course outcome:

SIT40521 Certificate IV in Kitchen Management

SIT50422 Diploma of Hospitality Management

Interactive learning spaces

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

Dual award

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

What you will study

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

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

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

UNIT CODE
UNIT NAME

SIT40521 Certificate IV in Kitchen Management

SIT40521 Certificate IV in Kitchen Management

UNIT CODE
SITHCCC023

Use food preparation equipment

UNIT CODE :
SITHCCC023

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

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

UNIT CODE
SITHCCC027

Prepare dishes using basic methods of cookery

UNIT CODE :
SITHCCC027

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

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

UNIT CODE
SITHCCC028

Prepare appetisers and salads

UNIT CODE :
SITHCCC028

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

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

UNIT CODE
SITHCCC029

Prepare stocks, sauces and soups

UNIT CODE :
SITHCCC029

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

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

UNIT CODE
SITHCCC030

Prepare vegetable, fruit, eggs and farinaceous dishes

UNIT CODE :
SITHCCC030

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

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

UNIT CODE
SITHCCC031

Prepare vegetarian and vegan dishes

UNIT CODE :
SITHCCC031

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

Pre-requisite unit :
SITHCCC027 , SITXFSA005
UNIT NAME
Prepare vegetarian and vegan dishes

UNIT CODE
SITHCCC035

Prepare poultry dishes

UNIT CODE :
SITHCCC035

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

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

UNIT CODE
SITHCCC036

Prepare meat dishes

UNIT CODE :
SITHCCC036

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

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

UNIT CODE
SITHCCC037

Prepare seafood dishes

UNIT CODE :
SITHCCC037

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

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

UNIT CODE
SITHCCC041

Produce cakes, pastries and breads

UNIT CODE :
SITHCCC041

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

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

UNIT CODE
SITHCCC042

Prepare food to meet special dietary requirements

UNIT CODE :
SITHCCC042

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

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

UNIT CODE
SITHCCC043

Work effectively as a cook

UNIT CODE :
SITHCCC043

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

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

UNIT CODE
SITHKOP010

Plan and cost recipes

UNIT CODE :
SITHKOP010

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

UNIT CODE
SITHKOP012

Develop recipes for special dietary requirements

UNIT CODE :
SITHKOP012

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

Pre-requisite unit :
SITHCCC027 , SITHCCC042 , SITHKOP010 , SITXFSA005
UNIT NAME
Develop recipes for special dietary requirements

UNIT CODE
SITHKOP013

Plan cooking operations

UNIT CODE :
SITHKOP013

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

Pre-requisite unit :
SITXFSA005
UNIT NAME
Plan cooking operations

UNIT CODE
SITHKOP015

Design and cost menus

UNIT CODE :
SITHKOP015

Unit description :
This unit describes the performance outcomes, skills and knowledge required to design profitable menus for all types of cuisines and food service styles. It requires the ability to identify target markets for the organisation, design menus to meet market preferences, price menu items and to monitor and evaluate the success of menu performance.

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

UNIT CODE
SITHPAT016

Produce desserts

UNIT CODE :
SITHPAT016

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

Pre-requisite unit :
SITXFSA005
UNIT NAME
Produce desserts

UNIT CODE
SITXCOM010

Manage conflict

UNIT CODE :
SITXCOM010

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

UNIT CODE
SITXFIN009

Manage finances within a budget

UNIT CODE :
SITXFIN009

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

UNIT CODE
SITXFSA005

Use hygienic practices for food safety

UNIT CODE :
SITXFSA005

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

UNIT CODE
SITXFSA006

Participate in safe food handling practices

UNIT CODE :
SITXFSA006

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

UNIT CODE
SITXFSA008

Develop and implement a food safety program

UNIT CODE :
SITXFSA008

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

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

UNIT CODE
SITXHRM008

Roster staff

UNIT CODE :
SITXHRM008

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

UNIT CODE
SITXHRM009

Lead and manage people

UNIT CODE :
SITXHRM009

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

UNIT CODE
SITXINV006

Receive, store and maintain stock

UNIT CODE :
SITXINV006

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

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

UNIT CODE
SITXMGT004

Monitor work operations

UNIT CODE :
SITXMGT004

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

UNIT CODE
SITXWHS007

Implement and monitor work health and safety practices

UNIT CODE :
SITXWHS007

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

SIT50422 Diploma of Hospitality Management

SIT50422 Diploma of Hospitality Management

UNIT CODE
SITXCCS015

Enhance customer service experiences

UNIT CODE :
SITXCCS015

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

UNIT CODE
SITXCCS016

Develop and manage quality customer service practices

UNIT CODE :
SITXCCS016

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

UNIT CODE
SITXCOM010

Manage conflict

UNIT CODE :
SITXCOM010

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

UNIT CODE
SITXFIN009

Manage finances within a budget

UNIT CODE :
SITXFIN009

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

UNIT CODE
SITXFIN010

Prepare and monitor budgets

UNIT CODE :
SITXFIN010

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

UNIT CODE
SITXGLC002

Identify and manage legal risks and comply with law

UNIT CODE :
SITXGLC002

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

UNIT CODE
SITXHRM008

Roster staff

UNIT CODE :
SITXHRM008

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

UNIT CODE
SITXHRM009

Lead and manage people

UNIT CODE :
SITXHRM009

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

UNIT CODE
SITXMGT004

Monitor work operations

UNIT CODE :
SITXMGT004

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

UNIT CODE
SITXMGT005

Establish and conduct business relationships

UNIT CODE :
SITXMGT005

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

UNIT CODE
SITXWHS007

Implement and monitor work health and safety practices

UNIT CODE :
SITXWHS007

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

UNIT CODE
UNIT NAME

SIT40521 Certificate IV in Kitchen Management

SIT40521 Certificate IV in Kitchen Management

UNIT CODE
BSBSUS211

Participate in sustainable work practices

UNIT CODE :
BSBSUS211

Unit description :
This unit describes the skills and knowledge required to measure, support and find opportunities to improve the sustainability of work practices.
UNIT NAME
Participate in sustainable work practices

UNIT CODE
HLTAID011

Provide First Aid

UNIT CODE :
HLTAID011

Unit description :
This unit describes the skills and knowledge required to provide a first aid response to a casualty in line with first aid guidelines determined by the Australian Resuscitation Council (ARC) and other Australian national peak clinical bodies. The unit applies to all persons who may be required to provide a first aid response in a range of situations, including community and workplace settings.
UNIT NAME
Provide First Aid

UNIT CODE
SITHASC020

Prepare dishes using basic methods of Asian cookery

UNIT CODE :
SITHASC020

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

Pre-requisite unit :
SITXFSA005
UNIT NAME
Prepare dishes using basic methods of Asian 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
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
SITHCCC044

Prepare specialised food items

UNIT CODE :
SITHCCC044

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and cook food items that are more unusual in nature than those in standard recipes. It requires the ability to select and prepare ingredients, use relevant equipment, specialised cookery and food storage methods.

Pre-requisite unit :
SITHCCC027 , SITXFSA005
UNIT NAME
Prepare specialised food items

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
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
SITXFSA007

Transport and store food

UNIT CODE :
SITXFSA007

Unit description :
This unit describes the performance outcomes, skills and knowledge required to transport food from a food preparation area to another location. It also deals with holding or storing food on arrival.

Pre-requisite unit :
SITXFSA005 , SITXFSA006
UNIT NAME
Transport and store food

UNIT CODE
SITXINV008

Control stock

UNIT CODE :
SITXINV008

Unit description :
This unit describes the performance outcomes, skills and knowledge required to process stock orders, maintain stock levels, minimise stock losses, manage stocktakes and maintain all documents that relate to the administration of any type of stock.
UNIT NAME
Control stock

SIT50422 Diploma of Hospitality Management

SIT50422 Diploma of Hospitality Management

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
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
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
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
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

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
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

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

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
View comparison chart

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
View comparison chart

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
View comparison chart

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
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	28 Jan 2025	2 years	Full time 4 days per week	International: $34,600 This is the total course fee for international students. Learn more More Apply
Ipswich 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. 2 years 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 International: $34,600 This is the total course fee for international students. Learn more 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 and vocational placement 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	2 years	Full time up to 5 days per week	International: $34,600 This is the total course fee for international students. Learn more 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. 2 years 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 up to 5 days per week The average amount of time students will need to allocate to study each week. WHAT YOU'LL PAY International: $34,600 This is the total course fee for international students. Learn more 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 and vocational placement 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	14 Jul 2025	2 years	Full time 4 days per week	International: $34,600 This is the total course fee for international students. Learn more More Apply
Ipswich 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. 14 Jul 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. 2 years 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 International: $34,600 This is the total course fee for international students. Learn more 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 and vocational placement 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	14 Jul 2025	2 years	Full time up to 5 days per week	International: $34,600 This is the total course fee for international students. Learn more 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. 14 Jul 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. 2 years 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 up to 5 days per week The average amount of time students will need to allocate to study each week. WHAT YOU'LL PAY International: $34,600 This is the total course fee for international students. Learn more 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 and vocational placement 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	28 Jan 2025	2 years	Full time 3 days per week	International: $34,600 This is the total course fee for international students. Learn more More Apply
Robina 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. 2 years 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 The average amount of time students will need to allocate to study each week. WHAT YOU'LL PAY International: $34,600 This is the total course fee for international students. Learn more 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 and vocational placement 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
Robina	On Campus	22 Apr 2025	2 years	Full time 3 days per week	International: $34,600 This is the total course fee for international students. Learn more More Apply
Robina 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. 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. 2 years 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 The average amount of time students will need to allocate to study each week. WHAT YOU'LL PAY International: $34,600 This is the total course fee for international students. Learn more 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 and vocational placement 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
Robina	On Campus	14 Jul 2025	2 years	Full time 3 days per week	International: $34,600 This is the total course fee for international students. Learn more More Apply
Robina 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. 14 Jul 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. 2 years 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 The average amount of time students will need to allocate to study each week. WHAT YOU'LL PAY International: $34,600 This is the total course fee for international students. Learn more 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 and vocational placement 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
Mooloolaba	On Campus	28 Jan 2025	2 years	Full time 4 days per week	International: $34,600 This is the total course fee for international students. Learn more More Apply
Mooloolaba 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. 2 years 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 International: $34,600 This is the total course fee for international students. Learn more 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 and vocational placement 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
Mooloolaba	On Campus	14 Jul 2025	2 years	Full time 4 days per week	International: $34,600 This is the total course fee for international students. Learn more More Apply
Mooloolaba 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. 14 Jul 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. 2 years 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 International: $34,600 This is the total course fee for international students. Learn more 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 and vocational placement 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	28 Jan 2025	2 years	Full time 4 days per week	International: $34,600 This is the total course fee for international students. Learn more More Apply
Toowoomba 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. 2 years 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 International: $34,600 This is the total course fee for international students. Learn more 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 and vocational placement 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
Toowoomba	On Campus	14 Jul 2025	2 years	Full time 4 days per week	International: $34,600 This is the total course fee for international students. Learn more More Apply
Toowoomba 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. 14 Jul 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. 2 years 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 International: $34,600 This is the total course fee for international students. Learn more 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 and vocational placement 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
Cairns	On campus with some online	28 Jan 2025	2 years	Full time up to 4 days per week	International: $34,600 This is the total course fee for international students. Learn more More Apply
Cairns 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. 2 years 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 up to 4 days per week The average amount of time students will need to allocate to study each week. WHAT YOU'LL PAY International: $34,600 This is the total course fee for international students. Learn more 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 and vocational placement 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
Whitsundays - Cannonvale	On campus with some online	28 Jan 2025	2 years	Full time up to 4 days per week	International: $34,600 This is the total course fee for international students. Learn more More Apply
Whitsundays - Cannonvale 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. 2 years 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 up to 4 days per week The average amount of time students will need to allocate to study each week. WHAT YOU'LL PAY International: $34,600 This is the total course fee for international students. Learn more 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 and vocational placement 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
Townsville - Pimlico	On campus with some online	28 Jan 2025	2 years	Full time up to 4 days per week	International: $34,600 This is the total course fee for international students. Learn more More Apply
Townsville - Pimlico 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. 2 years 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 up to 4 days per week The average amount of time students will need to allocate to study each week. WHAT YOU'LL PAY International: $34,600 This is the total course fee for international students. Learn more 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).

😊 Personalise my view

I am

interested in studying

interested in studying

currently studying

interested in studying

interested in

interested in

interested in

interested in studying

at

Campus

Campus

Campus

Campus

Campus

Campus

Campus

Certificate IV in Kitchen Management / Diploma of Hospitality Management

Dual award | International students

Course overview

What can I do?

Course outcome:

Interactive learning spaces

Dual award

Ipswich

South Bank

Ipswich

South Bank

Robina

Robina

Robina

Mooloolaba

Mooloolaba

Toowoomba

Toowoomba

Cairns

Whitsundays - Cannonvale

Townsville - Pimlico

😊 Personalise my view

I am

interested in studying

interested in studying

currently studying

interested in studying

interested in

interested in

interested in

interested in studying

at

Campus

Campus

Campus

Campus

Campus

Campus

Campus

Certificate IV in Kitchen Management / Diploma of Hospitality Management

Dual award | International students

Course overview

What can I do?

Course outcome:

Interactive learning spaces

Dual award

Core units

Elective units

Ipswich

South Bank

Ipswich

South Bank

Robina

Robina

Robina

Mooloolaba

Mooloolaba

Toowoomba

Toowoomba

Cairns

Whitsundays - Cannonvale

Townsville - Pimlico