Fees : Domestic Students AUD $7,500 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 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.
We can be very flexible about when you can start your study. If you are ready to start, then the chances are that we can meet your needs. We can do this because of our personalised approach to your learning and our ongoing attention to your progress.
We are open for 48 weeks each year. We close for 2 weeks over Christmas/New Year and 2 weeks in the mid-year (June/July).
Cairns Business College
91-97 Mulgrave Road
Parramatta Park, Cairns QLD 4870
Our programs are delivered face to face. We offer course materials and resources which you can access online to enhance your learning. These online resources are designed to enhance the outcomes of your face to face learning: they are not a substitute for face to face learning.
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.
Full-time study is mandatory for international students. This requires 3 days per week (Monday, Tuesday and Wednesday from 8.30 am to 4.15 pm). Depending on your circumstances, we can assist domestic students to study on a part-time basis. Part-time study is likely to extend the duration of the course beyond the duration listed at the top of this page.
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|
|SITXCRI001||Respond to a customer in crisis|
|BSBCMM401||Make a presentation|
|SITXFIN002||Interpret financial information|
|BSBITU402||Develop and use complex spreadsheets|
|BSBFIA401||Prepare financial reports|
|SITXHRM004||Recruit, select and induct staff|
|SITXWHS002||Identify hazards, assess and control safety risks|
|SITXEBS002||Develop, implement and monitor the use of social media in a business|
|BSBSUS401||Implement and monitor environmentally sustainable work practices|
|BSBITU302||Create electronic presentations|
|SITXHRM006||Monitor staff performance|
** 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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