Fees : Domestic Students AUD $3,520 International Students N/A
This qualification reflects the role of individuals who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.
This qualification is suitable for an Australian Apprenticeship pathway.
This qualification is NOT available to holders of a Student Visa
- Managing a department in a large hospitality enterprise,
- Managing a small hospitality enterprise
Possible job titles include:
- banquet or function manager
- chef de cuisine
- chef patissier
- executive housekeeper
- front office manager
- gaming manager
- kitchen manager
- motel manager
- restaurant manager
- sous chef
- unit manager (catering operations).
It is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience prior to entering SIT50416 Diploma of Hospitality Management. However this is not mandatory.
Either at the commencement or at the mid-point of a College term. Term and vacation dates are in accordance with the Queensland Education Department’s published dates:
Cairns Business College
91-97 Mulgrave Road
Parramatta Park, Cairns QLD 4870
Full-time 16 weeks
RPL recognises your existing experience gained through life or work for which you may not have obtained a formal qualification. We will work with you to identify your existing skills, and assess if you can then achieve a full or part qualification. This also helps to avoid unnecessary duplication of training, saving you time and money.
Please be aware that you will also be required to supply textbooks and a USB memory stick at your own cost.
This qualification is eligible for the HIGHER LEVEL SKILLS PROGRAM.
Students must satisfy the following requirements to qualify:
Student Contribution Fees are as follows:
- $ 775.00 (Non-Concessional)
- $ 75.00 (Concessional)
For further information about the Higher Level Skills (HLS) program please click here:
*Subject to Terms and Conditions
This program has a variety of assessment methods including written, oral, practical role plays and simulated tourism/travel-related environment assessments.
|Unit Code||Unit Description|
|BSBDIV501||Manage diversity in the workplace|
|BSBMGT517||Manage operational plan|
|SITXCCS007||Enhance the customer service experiences|
|SITXCCS008||Develop and manage quality customer service|
|SITXFIN003||Manage finances within a budget|
|SITXFIN004||Prepare and monitor budgets|
|SITXGLC001||Research and comply with regulatory requirements|
|SITXHRM003||Lead and manage people|
|SITXMGT001||Monitor work operations|
|SITXMGT002||Establish and conduct business relationships|
|SITXWHS003||Implement and monitor work health and safety practices|
|SITXFSA001||Use hygienic practices for food safety|
|SITHIND004||Work effectively in hospitality service|
|BSBRES401||Analyse and present research information|
|SITXCCS002||Provide visitor information|
|BSBCMM401||Make a presentation|
|BSBITU306||Design and produce business documents|
|BSBITU402||Develop and use complex spreadsheets|
|BSBSUS501||Develop workplace policy and procedures for sustainability|
|SITHFAB002||Provide responsible service of alcohol|
|SITFAB005||Prepare and serve espresso coffee|
** Units of competency may be substituted by other units of competency within the Australian Qualification Framework’s requirements for this qualification.
++ Unit and course codes may change or be updated by ASQA
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