If you’re a senior operator, tap into our hospitality management course to develop a broad range of hospitality and managerial skills and a sound knowledge of the industry so you can coordinate hospitality operations.

After this hospitality course, you’ll be ready to operate independently, have responsibility for others and make a range of operational business decisions.

This hospitality course provides a pathway to work in any hospitality industry sector as a departmental or small business manager. You can apply to work at a diverse range of venues including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. With this hospitality qualification, you can multi-skill or specialise in accommodation services, cookery, food and beverage and gaming.




National Code SIT50416
Study Areas Hospitality
Study Level Diploma
Study Type Local
Study Mode

Full time: 2 years,

Course Type Victorian TAFE Course
Campuses Box Hill Campus​​

Tuition Fee Type Estimated Fee
Gov. Subsidised - Standard $9,639.00
Full Fee $14,679.00
Service Fees Estimated Annual Fees
Service & Amenities* $155.00
Core Skills Support** $75.00
Annual Material Fees $882.00
Retain Course Items*** No fee applies


* Does not apply to VETiS or Short course students.

** Does not apply to VETiS, International students, Short Courses, Graduate Degrees , or re-enrolling students who re-enrol in the same course.

***Retained Course Items are purchased by the student once prior to commencing. The course items bought by the student become the property of the student. Such items retain a generic application for other purposes outside the student's course of study (e.g. textbooks).

Annual student tuition & material fees as published are subject to change given individual circumstances at enrolment. Fees listed are for 2019 and may increase annually over the duration of delivery. Advertised start dates and delivery locations are subject to viable student numbers. For more information please contact our Course Advisors on 1300 BOX HILL.

This training is provided to eligible individuals with funds made available by the Commonwealth and Victorian Governments

January and July

Full time - 2 years

This course incorporates the Certificate III (12 months) and the Certificate IV in Commercial Cookery (6 months).

Box Hill

You must have successfully completed Year 12 or equivalent or be a mature age applicant. Hospitality experience is highly regarded.

PRE-TRAINING REVIEW

To assist prospective students to determine whether a course is suitable and appropriate for the individual needs the Institute and CAE will assess all students’ language, literacy and numeracy and digital literacy by asking you to undertake a self-assessment review prior to the enrolment.

A course advisor will discuss the outcomes of the review and make recommendations about whether the course is suitable for you, and identify additional support where required.

If you are an Australian citizen or permanent resident and meet the selection criteria, you may have the opportunity to complete a semester of our course overseas with one of our Global Education Network (GEN) partners in the United States of America and Canada. You must have a strong academic record and be able to demonstrate your ability to represent Box Hill Institute in a professional manner.

Successful completion will enable you to apply for entry to our Bachelor of Hospitality Management with credits for your previous study.

VTAC and direct entry

This course is government accredited and has national recognition

The qualification is aligned with the Australian Qualification Framework (AQF) level 5

Possible job titles include:

  • banquet or function manager
  • bar manager
  • café manager
  • chef de cuisine

Completion of 28 (13 core and 15 elective).

Code

Title

Hours

BSBMGT517 MANAGE OPERATIONAL PLAN 70.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY 15.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERY 45.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHPAT006 PRODUCE DESSERTS 100.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHCCC015 PRODUCE AND SERVE FOOD FOR BUFFETS 25.0

There is currently no description entered for this unit.
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Assessment:

SITXWHS002 IDENTIFY HAZARDS, ASSESS AND CONTROL SAFETY RISKS 30.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHCCC018 PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS 75.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

BSBDIV501 MANAGE DIVERSITY IN THE WORKPLACE 60.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXCCS007 ENHANCE CUSTOMER SERVICE EXPERIENCES 40.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXCOM005 MANAGE CONFLICT 20.0

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Prerequisites:
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SITXFIN003 MANAGE FINANCES WITHIN A BUDGET 30.0

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Prerequisites:
Assessment:

SITXHRM003 LEAD AND MANAGE PEOPLE 60.0

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Prerequisites:
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SITXMGT001 MONITOR WORK OPERATIONS 20.0

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Prerequisites:
Assessment:

SITXWHS003 IMPLEMENT AND MONITOR WORK HEALTH AND SAFETY PRACTICES 30.0

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Prerequisites:
Assessment:

SITXCCS008 DEVELOP AND MANAGE QUALITY CUSTOMER SERVICE PRACTICES 30.0

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Prerequisites:
Assessment:

SITXFIN004 PREPARE AND MONITOR BUDGETS 30.0

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Prerequisites:
Assessment:

SITXGLC001 RESEARCH AND COMPLY WITH REGULATORY REQUIREMENTS 80.0

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Assessment:

SITXHRM002 ROSTER STAFF 30.0

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Prerequisites:
Assessment:

SITXMGT002 ESTABLISH AND CONDUCT BUSINESS RELATIONSHIPS 60.0

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Prerequisites:
Assessment:

SITHKOP005 COORDINATE COOKING OPERATIONS 100.0

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Prerequisites:
Assessment:

SITXFSA004 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM 50.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXMPR007 DEVELOP AND IMPLEMENT MARKETING STRATEGIES 80.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

BSBDIV501 MANAGE DIVERSITY IN THE WORKPLACE 60.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXCCS007 ENHANCE CUSTOMER SERVICE EXPERIENCES 40.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXCOM005 MANAGE CONFLICT 20.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXFIN003 MANAGE FINANCES WITHIN A BUDGET 30.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXHRM003 LEAD AND MANAGE PEOPLE 60.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXMGT001 MONITOR WORK OPERATIONS 20.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXWHS003 IMPLEMENT AND MONITOR WORK HEALTH AND SAFETY PRACTICES 30.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

BSBMGT517 MANAGE OPERATIONAL PLAN 70.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXCCS008 DEVELOP AND MANAGE QUALITY CUSTOMER SERVICE PRACTICES 30.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXFIN004 PREPARE AND MONITOR BUDGETS 30.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXGLC001 RESEARCH AND COMPLY WITH REGULATORY REQUIREMENTS 80.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXHRM002 ROSTER STAFF 30.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXMGT002 ESTABLISH AND CONDUCT BUSINESS RELATIONSHIPS 60.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY 15.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHKOP005 COORDINATE COOKING OPERATIONS 100.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

HLTAID003 PROVIDE FIRST AID 18.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERY 45.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHPAT006 PRODUCE DESSERTS 100.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHCCC015 PRODUCE AND SERVE FOOD FOR BUFFETS 25.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXWHS002 IDENTIFY HAZARDS, ASSESS AND CONTROL SAFETY RISKS 30.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHCCC018 PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS 75.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXFSA004 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM 50.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXMPR007 DEVELOP AND IMPLEMENT MARKETING STRATEGIES 80.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHASC002 PREPARE ASIAN APPETISERS AND SNACKS 45.0

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Assessment:

SITHCCC006 PREPARE APPETISERS AND SALADS 25.0

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SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS 35.0

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SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES 45.0

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Assessment:

SITHCCC012 PREPARE POULTRY DISHES 25.0

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Assessment:

SITHCCC013 PREPARE SEAFOOD DISHES 30.0

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SITHCCC014 PREPARE MEAT DISHES 50.0

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SITHKOP002 PLAN AND COST BASIC MENUS 30.0

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Last updated: December 13, 2018 09:10am