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

After completing our hospitality course, you’ll be ready to:

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

Our course simulates conditions in a restaurant environment and you may be required to attend classes from 6.00am-11.00pm, Monday to Saturday. 

Please note: this hospitality management course caters to Australian and international standards, 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, or approved equivalent.

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

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 of our hospitality course you can apply for a range of professional roles including as a:

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

You will study 28 units

Code

Title

Hours

SITHPAT007 PREPARE AND MODEL MARZIPAN 24.0

This unit describes the skills and knowledge required to develop and monitor implementation of the operational plan to provide efficient and effective workplace practices within the organisations productivity and profitability plans.

Management at a strategic level requires systems and procedures to be developed and implemented to facilitate the organisations operational plan.

This unit applies to individuals who manage the work of others and operate within the parameters of a broader strategic and/or business plan.
Prerequisites:
Assessment:

SITHPAT009 MODEL SUGAR-BASED DECORATIONS 48.0

This unit describes the skills and knowledge required to provide a first aid response to a casualty. The unit applies to all workers who may be required to provide a first aid response in a range of situations, including community and workplace settings.
Prerequisites:
Assessment:

SITHPAT010 DESIGN AND PRODUCE SWEET BUFFET SHOWPIECES 30.0

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:

SITHPAT001 PRODUCE CAKES 24.0

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

SITHPAT002 PRODUCE GATEAUX, TORTEN AND CAKES 60.0

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

SITHPAT003 PRODUCE PASTRIES 24.0

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

SITHPAT004 PRODUCE YEAST-BASED BAKERY PRODUCTS 42.0

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

SITHPAT005 PRODUCE PETITS FOURS 30.0

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:

SITHFAB005 PREPARE AND SERVE ESPRESSO COFFEE 30.0

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:

SITHKOP005 COORDINATE COOKING OPERATIONS 100.0

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

SITHPAT008 PRODUCE CHOCOLATE CONFECTIONERY 60.0

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:

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:


Last updated: June 14, 2019 10:37am