In our hospitality management course, you will learn how to use a broad range of hospitality skills combined with managerial skills and sound industry knowledge to coordinate hospitality operations.

After completing this hospitality course, you will be ready to:

  • operate independently
  • have responsibility for others
  • make a range of operational business decisions

This course simulates conditions in a restaurant environment and you may attend classes between 6.00am and 11.00pm, Monday to Saturday. 

Please note this hospitality management course caters to Australian and international standards and requires the handling and tasting of alcohol, and does not include Halal products. We use products containing alcohol and pork during assessment.




National Code SIT50416
CRICOS Code 091006G
Study Areas Hospitality
Study Level Diploma
Course Type International TAFE Course
Campuses Box Hill Campus​​

Tuition Fee Type Estimated Fee
International Fee $7,955.00
Service Fees Estimated Annual Fees
Service & Amenities* $155.00
Core Skills Support** $75.00
Annual Material Fees $889.00
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.

Successful completion of Certificate III in Patisserie and Certificate IV in Patisserie.

A minimum IELTS overall score of 5.5 (Academic) with no band less than 5.0. A minimum TOEFL score of 530 for paper examination; 179 for computer based and 71 for Internet based.

For other accepted tests, please visit the English Language Requirements page.

January and July

Full time: 6 months (after successful completion of Certificate III in Patisserie - 12 months and Certificate IV in Patisserie 6 months).

Box Hill

You must have successfully completed Certificate III in Patisserie and Certificate IV in Patisserie.

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.

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

Direct entry. See how to apply or contact the international office.

This course is government accredited and has national recognition

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

After successful completion, you may wish to apply for possible job titles including:

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

Completion of 28 units (including 13 core and 15 elective).

Code

Title

Hours

SITHPAT001 PRODUCE CAKES 24.0

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SITHPAT002 PRODUCE GATEAUX, TORTEN AND CAKES 60.0

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SITHPAT003 PRODUCE PASTRIES 24.0

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SITHPAT004 PRODUCE YEAST-BASED BAKERY PRODUCTS 42.0

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SITHPAT005 PRODUCE PETITS FOURS 30.0

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SITHFAB005 PREPARE AND SERVE ESPRESSO COFFEE 30.0

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SITHPAT008 PRODUCE CHOCOLATE CONFECTIONERY 60.0

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SITHPAT007 PREPARE AND MODEL MARZIPAN 24.0

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SITHPAT009 MODEL SUGAR-BASED DECORATIONS 48.0

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SITHPAT010 DESIGN AND PRODUCE SWEET BUFFET SHOWPIECES 30.0

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SITHKOP006 PLAN CATERING FOR EVENTS OR FUNCTIONS 40.0

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BSBDIV501 MANAGE DIVERSITY IN THE WORKPLACE 60.0

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SITXCCS007 ENHANCE CUSTOMER SERVICE EXPERIENCES 40.0

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SITXCOM005 MANAGE CONFLICT 20.0

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SITXFIN003 MANAGE FINANCES WITHIN A BUDGET 30.0

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SITXHRM003 LEAD AND MANAGE PEOPLE 60.0

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SITXMGT001 MONITOR WORK OPERATIONS 20.0

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SITXWHS003 IMPLEMENT AND MONITOR WORK HEALTH AND SAFETY PRACTICES 30.0

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BSBMGT517 MANAGE OPERATIONAL PLAN 70.0

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SITXCCS008 DEVELOP AND MANAGE QUALITY CUSTOMER SERVICE PRACTICES 30.0

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SITXFIN004 PREPARE AND MONITOR BUDGETS 30.0

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SITXGLC001 RESEARCH AND COMPLY WITH REGULATORY REQUIREMENTS 80.0

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SITXHRM002 ROSTER STAFF 30.0

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SITXMGT002 ESTABLISH AND CONDUCT BUSINESS RELATIONSHIPS 60.0

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SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY 15.0

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SITHKOP005 COORDINATE COOKING OPERATIONS 100.0

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HLTAID003 PROVIDE FIRST AID 18.0

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Prerequisites:
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SITHPAT001 PRODUCE CAKES 24.0

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SITHPAT002 PRODUCE GATEAUX, TORTEN AND CAKES 60.0

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Assessment:

SITHPAT003 PRODUCE PASTRIES 24.0

There is currently no description entered for this unit.
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SITHPAT004 PRODUCE YEAST-BASED BAKERY PRODUCTS 42.0

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SITHPAT005 PRODUCE PETITS FOURS 30.0

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SITHPAT006 PRODUCE DESSERTS 100.0

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SITHCCC015 PRODUCE AND SERVE FOOD FOR BUFFETS 25.0

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SITHFAB005 PREPARE AND SERVE ESPRESSO COFFEE 30.0

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SITHPAT007 PREPARE AND MODEL MARZIPAN 24.0

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SITHPAT008 PRODUCE CHOCOLATE CONFECTIONERY 60.0

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SITHPAT009 MODEL SUGAR-BASED DECORATIONS 48.0

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SITHPAT010 DESIGN AND PRODUCE SWEET BUFFET SHOWPIECES 30.0

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SITHKOP006 PLAN CATERING FOR EVENTS OR FUNCTIONS 40.0

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SITXFSA004 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM 50.0

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SITXMPR007 DEVELOP AND IMPLEMENT MARKETING STRATEGIES 80.0

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Last updated: December 13, 2018 09:09am