SIT50416 Diploma of Hospitality Management

National ID
SIT50416
WA Course Code
AZW2
CRICOS code
090980B
Beach scene

Why choose this course?

Take a step towards a management career in the hospitality industry. The qualification focuses on the skills and knowledge required to lead and manage teams. During your studies you will learn about financial management, regulatory compliance, rostering, stock purchasing and control, how to provide quality customer service, manage workplace conflict, and workplace health and safety. On completion of your studies you will have gained the practical skills to work as a functions manager, restaurant manager, or front office manager.

You can also continue your studies for a further 6 months, by enrolling into SIT60316 Advanced Diploma of Hospitality Management.

This course is superseded. You can still enrol in this course, and you will be contacted if you need to transition into the next version when it becomes available.

Career opportunities

  • Food and Beverage Attendant
  • Gaming Supervisor
  • Hospitality Coordinator
  • Night Duty Supervisor
  • Operations Manager
  • Restaurant Supervisor

  • An IELTS score (academic) of 5.5 with no band score less than 5.0 or equivalent.

  • Completion of SIT40416 Certificate IV in Hospitality OR SIT40516 Certificate IV in Commercial Cookery OR SIT40716 Certificate IV in Patisserie is required for entry into this course.

Please refer to the Non-Tuition Fees section of your Letter of Offer for any additional requirements where a cost may be incurred.

Your study options

Semester 2, 2023

Duration | 1 semester
When | Semester 2, 2023
Where | South Metropolitan TAFE (52787)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $8,020
  • Resources fee: $306
  • Materials fee: $204

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however part of the course is a face-to-face practical class which is delivered in the Bentley Pines Restaurant and Bar.  All hospitality students will have the opportunity to help manage the restaurant and showcase their skills to patrons dining at the restaurant.

To achieve this qualification, students must demonstrate competency in 28 units. These 28 are comprised of 13 core units and 15 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBDIV501 Manage diversity in the workplace
  • BSBMGT517 Manage operational plan
  • SITXCCS007 Enhance customer service experiences
  • SITXCCS008 Develop and manage quality customer service practices
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXFIN004 Prepare and monitor budgets
  • SITXGLC001 Research and comply with regulatory requirements
  • SITXHRM002 Roster staff
  • SITXHRM003 Lead and manage people
  • SITXMGT001 Monitor work operations
  • SITXMGT002 Establish and conduct business relationships
  • SITXWHS003 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBCMM401 Make a presentation
  • SITHACS008 Provide accommodation reception services
  • SITHFAB002 Provide responsible service of alcohol
  • SITHFAB003 Operate a bar
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHFAB007 Serve food and beverage
  • SITHFAB009 Conduct a product tasting for alcoholic beverages
  • SITHFAB010 Prepare and serve cocktails
  • SITHFAB014 Provide table service of food and beverage
  • SITHIND004 Work effectively in hospitality service
  • SITTTSL007 Process reservations
  • SITXFIN001 Process financial transactions
  • SITXFSA001 Use hygienic practices for food safety
  • SITXINV005 Establish stock and purchasing and control systems
  • SITXMPR004 Coordinate marketing activities

Assessment methods

The methods of assessment used in this course include written assessments to show the student’s knowledge, projects that allow students to demonstrate skills and knowledge, preparing reports, and practical demonstration of skills including role plays, presentation, preparing rosters and budgets and setting up a stock ordering and control system.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to online resources and PDF books, Blackboard LMS, lecturer developed PowerPoints and handouts and access to the Bentley Pines training restaurant.

Facilities and equipment may include access to computers, printers, specialised software, workplace business documentation such as legislation and regulations, case studies, communication technology and access to the on campus simulated training restaurant.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 2, 2023

Duration | 1 semester
When | Semester 2, 2023
Where | South Regional TAFE (52790)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $8,020
  • Resources fee: $300
  • Materials fee: $250

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however students are required to undertake approximately 54 hours of supervised work placement practice over the semester. These hours are completed at the Epicure Training Restaurant located on campus.

SIT50416 Diploma of Hospitality Management - AZW2
1 semester

To achieve this qualification, students must demonstrate competency in 28 units. These 28 are comprised of 13 core units and 15 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBDIV501 Manage diversity in the workplace
  • BSBMGT517 Manage operational plan
  • SITXCCS007 Enhance customer service experiences
  • SITXCCS008 Develop and manage quality customer service practices
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXFIN004 Prepare and monitor budgets
  • SITXGLC001 Research and comply with regulatory requirements
  • SITXHRM002 Roster staff
  • SITXHRM003 Lead and manage people
  • SITXMGT001 Monitor work operations
  • SITXMGT002 Establish and conduct business relationships
  • SITXWHS003 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBADM502 Manage meetings
  • BSBSUS401 Implement and monitor environmentally sustainable work practices
  • SITEEVT005 Plan in-house events or functions
  • SITHFAB002 Provide responsible service of alcohol
  • SITHFAB009 Conduct a product tasting for alcoholic beverages
  • SITHFAB010 Prepare and serve cocktails
  • SITHFAB011 Provide advice on beers, spirits and liqueurs
  • SITHFAB012 Provide advice on Australian wines
  • SITHFAB013 Provide advice on imported wines
  • SITHFAB017 Provide advice on food and beverage matching
  • SITHFAB018 Provide gueridon service
  • SITHIND004 Work effectively in hospitality service
  • SITXFSA001 Use hygienic practices for food safety
  • SITXHRM004 Recruit, select and induct staff
  • SITXHRM006 Monitor staff performance

Assessment methods

The methods of assessment used in this course include written questions, structured activities and practical demonstrations.  Students will also undertake practical assessments during their placement at South Regional TAFE’s live works front of house and bar, serving breakfasts, lunches or dinners during opening times. They will be assessed applying learnt skills and techniques gained in the practical sessions whilst serving various food and beverages to customers.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to qualified Lecturers and fully equipped classrooms, Futura workbooks from the Learning Resource Centre, tool kits, cookery programs, PowerPoints and handouts.

Facilities and equipment may include access to the Library, workstations with current industry commercial grade espresso machine and coffee grinders, operational commercial bar including post-mix dispensing system and reticulated beer dispensing systems, fully licensed on campus restaurant, personal protective clothing and CPR mannequins and first aid equipment.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 2, 2023

Duration | 1 semester
When | Semester 2, 2023
Where | North Metropolitan TAFE (52786)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $8,020
  • Resources fee: $350
  • Materials fee: $0

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however there are a number of units that require food and table service either in the workplace or at the simulated workplace training restaurant or café located on campus.  Both of these have been purpose-built to simulate a working environment and are open to the public for service delivery and financial transactions.

To achieve this qualification, students must demonstrate competency in 28 units. These 28 are comprised of 13 core units and 15 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBDIV501 Manage diversity in the workplace
  • BSBOPS502 Manage business operational plans
  • SITXCCS007 Enhance customer service experiences
  • SITXCCS008 Develop and manage quality customer service practices
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXFIN004 Prepare and monitor budgets
  • SITXGLC001 Research and comply with regulatory requirements
  • SITXHRM002 Roster staff
  • SITXHRM003 Lead and manage people
  • SITXMGT001 Monitor work operations
  • SITXMGT002 Establish and conduct business relationships
  • SITXWHS003 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBSUS401 Implement and monitor environmentally sustainable work practices
  • SITHFAB002 Provide responsible service of alcohol
  • SITHFAB003 Operate a bar
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHFAB007 Serve food and beverage
  • SITHFAB009 Conduct a product tasting for alcoholic beverages
  • SITHFAB010 Prepare and serve cocktails
  • SITHFAB013 Provide advice on imported wines
  • SITHFAB014 Provide table service of food and beverage
  • SITHFAB016 Provide advice on food
  • SITHFAB017 Provide advice on food and beverage matching
  • SITHIND004 Work effectively in hospitality service
  • SITXFIN001 Process financial transactions
  • SITXFIN002 Interpret financial information
  • SITXFSA001 Use hygienic practices for food safety

Assessment methods

The methods of assessment used in this course include written tests or oral questioning, evidence portfolios, reflective practice and observation checklists managed by the Lecturers.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to Blackboard online resources and documentation, videos, PowerPoint presentations, industry journals, conference brochures, name badges and handouts.

Facilities and equipment may include access to computer classrooms with printers and internet, relevant legislation and regulations, workplace documentation and resources, case studies, and a fully equipped training café or restaurant located on campus.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2024

Duration | 1 semester
When | Semester 1, 2024
Where | South Metropolitan TAFE (52787)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $8,020
  • Resources fee: $306
  • Materials fee: $204

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however part of the course is a face-to-face practical class which is delivered in the Bentley Pines Restaurant and Bar.  All hospitality students will have the opportunity to help manage the restaurant and showcase their skills to patrons dining at the restaurant.

To achieve this qualification, students must demonstrate competency in 28 units. These 28 are comprised of 13 core units and 15 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBDIV501 Manage diversity in the workplace
  • BSBMGT517 Manage operational plan
  • SITXCCS007 Enhance customer service experiences
  • SITXCCS008 Develop and manage quality customer service practices
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXFIN004 Prepare and monitor budgets
  • SITXGLC001 Research and comply with regulatory requirements
  • SITXHRM002 Roster staff
  • SITXHRM003 Lead and manage people
  • SITXMGT001 Monitor work operations
  • SITXMGT002 Establish and conduct business relationships
  • SITXWHS003 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBCMM401 Make a presentation
  • SITHACS008 Provide accommodation reception services
  • SITHFAB002 Provide responsible service of alcohol
  • SITHFAB003 Operate a bar
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHFAB007 Serve food and beverage
  • SITHFAB009 Conduct a product tasting for alcoholic beverages
  • SITHFAB010 Prepare and serve cocktails
  • SITHFAB014 Provide table service of food and beverage
  • SITHIND004 Work effectively in hospitality service
  • SITTTSL007 Process reservations
  • SITXFIN001 Process financial transactions
  • SITXFSA001 Use hygienic practices for food safety
  • SITXINV005 Establish stock and purchasing and control systems
  • SITXMPR004 Coordinate marketing activities

Assessment methods

The methods of assessment used in this course include written assessments to show the student’s knowledge, projects that allow students to demonstrate skills and knowledge, preparing reports, and practical demonstration of skills including role plays, presentation, preparing rosters and budgets and setting up a stock ordering and control system.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to online resources and PDF books, Blackboard LMS, lecturer developed PowerPoints and handouts and access to the Bentley Pines training restaurant.

Facilities and equipment may include access to computers, printers, specialised software, workplace business documentation such as legislation and regulations, case studies, communication technology and access to the on campus simulated training restaurant.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2024

Duration | 1 semester
When | Semester 1, 2024
Where | North Metropolitan TAFE (52786)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $8,020
  • Resources fee: $350
  • Materials fee: $0

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however there are a number of units that require food and table service either in the workplace or at the simulated workplace training restaurant or café located on campus.  Both of these have been purpose-built to simulate a working environment and are open to the public for service delivery and financial transactions.

To achieve this qualification, students must demonstrate competency in 28 units. These 28 are comprised of 13 core units and 15 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBDIV501 Manage diversity in the workplace
  • BSBOPS502 Manage business operational plans
  • SITXCCS007 Enhance customer service experiences
  • SITXCCS008 Develop and manage quality customer service practices
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXFIN004 Prepare and monitor budgets
  • SITXGLC001 Research and comply with regulatory requirements
  • SITXHRM002 Roster staff
  • SITXHRM003 Lead and manage people
  • SITXMGT001 Monitor work operations
  • SITXMGT002 Establish and conduct business relationships
  • SITXWHS003 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBSUS401 Implement and monitor environmentally sustainable work practices
  • SITHFAB002 Provide responsible service of alcohol
  • SITHFAB003 Operate a bar
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHFAB007 Serve food and beverage
  • SITHFAB009 Conduct a product tasting for alcoholic beverages
  • SITHFAB010 Prepare and serve cocktails
  • SITHFAB013 Provide advice on imported wines
  • SITHFAB014 Provide table service of food and beverage
  • SITHFAB016 Provide advice on food
  • SITHFAB017 Provide advice on food and beverage matching
  • SITHIND004 Work effectively in hospitality service
  • SITXFIN001 Process financial transactions
  • SITXFIN002 Interpret financial information
  • SITXFSA001 Use hygienic practices for food safety

Assessment methods

The methods of assessment used in this course include written tests or oral questioning, evidence portfolios, reflective practice and observation checklists managed by the Lecturers.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to Blackboard online resources and documentation, videos, PowerPoint presentations, industry journals, conference brochures, name badges and handouts.

Facilities and equipment may include access to computer classrooms with printers and internet, relevant legislation and regulations, workplace documentation and resources, case studies, and a fully equipped training café or restaurant located on campus.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 2, 2024

Duration | 1 semester
When | Semester 2, 2024
Where | South Metropolitan TAFE (52787)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $8,020
  • Resources fee: $306
  • Materials fee: $204

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however part of the course is a face-to-face practical class which is delivered in the Bentley Pines Restaurant and Bar.  All hospitality students will have the opportunity to help manage the restaurant and showcase their skills to patrons dining at the restaurant.

To achieve this qualification, students must demonstrate competency in 28 units. These 28 are comprised of 13 core units and 15 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBDIV501 Manage diversity in the workplace
  • BSBMGT517 Manage operational plan
  • SITXCCS007 Enhance customer service experiences
  • SITXCCS008 Develop and manage quality customer service practices
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXFIN004 Prepare and monitor budgets
  • SITXGLC001 Research and comply with regulatory requirements
  • SITXHRM002 Roster staff
  • SITXHRM003 Lead and manage people
  • SITXMGT001 Monitor work operations
  • SITXMGT002 Establish and conduct business relationships
  • SITXWHS003 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBCMM401 Make a presentation
  • SITHACS008 Provide accommodation reception services
  • SITHFAB002 Provide responsible service of alcohol
  • SITHFAB003 Operate a bar
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHFAB007 Serve food and beverage
  • SITHFAB009 Conduct a product tasting for alcoholic beverages
  • SITHFAB010 Prepare and serve cocktails
  • SITHFAB014 Provide table service of food and beverage
  • SITHIND004 Work effectively in hospitality service
  • SITTTSL007 Process reservations
  • SITXFIN001 Process financial transactions
  • SITXFSA001 Use hygienic practices for food safety
  • SITXINV005 Establish stock and purchasing and control systems
  • SITXMPR004 Coordinate marketing activities

Assessment methods

The methods of assessment used in this course include written assessments to show the student’s knowledge, projects that allow students to demonstrate skills and knowledge, preparing reports, and practical demonstration of skills including role plays, presentation, preparing rosters and budgets and setting up a stock ordering and control system.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to online resources and PDF books, Blackboard LMS, lecturer developed PowerPoints and handouts and access to the Bentley Pines training restaurant.

Facilities and equipment may include access to computers, printers, specialised software, workplace business documentation such as legislation and regulations, case studies, communication technology and access to the on campus simulated training restaurant.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 2, 2024

Duration | 1 semester
When | Semester 2, 2024
Where | South Regional TAFE (52790)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $8,020
  • Resources fee: $300
  • Materials fee: $250

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however students are required to undertake approximately 54 hours of supervised work placement practice over the semester. These hours are completed at the Epicure Training Restaurant located on campus.

SIT50416 Diploma of Hospitality Management - AZW2
1 semester

To achieve this qualification, students must demonstrate competency in 28 units. These 28 are comprised of 13 core units and 15 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBDIV501 Manage diversity in the workplace
  • BSBMGT517 Manage operational plan
  • SITXCCS007 Enhance customer service experiences
  • SITXCCS008 Develop and manage quality customer service practices
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXFIN004 Prepare and monitor budgets
  • SITXGLC001 Research and comply with regulatory requirements
  • SITXHRM002 Roster staff
  • SITXHRM003 Lead and manage people
  • SITXMGT001 Monitor work operations
  • SITXMGT002 Establish and conduct business relationships
  • SITXWHS003 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBADM502 Manage meetings
  • BSBSUS401 Implement and monitor environmentally sustainable work practices
  • SITEEVT005 Plan in-house events or functions
  • SITHFAB002 Provide responsible service of alcohol
  • SITHFAB009 Conduct a product tasting for alcoholic beverages
  • SITHFAB010 Prepare and serve cocktails
  • SITHFAB011 Provide advice on beers, spirits and liqueurs
  • SITHFAB012 Provide advice on Australian wines
  • SITHFAB013 Provide advice on imported wines
  • SITHFAB017 Provide advice on food and beverage matching
  • SITHFAB018 Provide gueridon service
  • SITHIND004 Work effectively in hospitality service
  • SITXFSA001 Use hygienic practices for food safety
  • SITXHRM004 Recruit, select and induct staff
  • SITXHRM006 Monitor staff performance

Assessment methods

The methods of assessment used in this course include written questions, structured activities and practical demonstrations.  Students will also undertake practical assessments during their placement at South Regional TAFE’s live works front of house and bar, serving breakfasts, lunches or dinners during opening times. They will be assessed applying learnt skills and techniques gained in the practical sessions whilst serving various food and beverages to customers.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to qualified Lecturers and fully equipped classrooms, Futura workbooks from the Learning Resource Centre, tool kits, cookery programs, PowerPoints and handouts.

Facilities and equipment may include access to the Library, workstations with current industry commercial grade espresso machine and coffee grinders, operational commercial bar including post-mix dispensing system and reticulated beer dispensing systems, fully licensed on campus restaurant, personal protective clothing and CPR mannequins and first aid equipment.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 2, 2024

Duration | 1 semester
When | Semester 2, 2024
Where | North Metropolitan TAFE (52786)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $8,020
  • Resources fee: $350
  • Materials fee: $0

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however there are a number of units that require food and table service either in the workplace or at the simulated workplace training restaurant or café located on campus.  Both of these have been purpose-built to simulate a working environment and are open to the public for service delivery and financial transactions.

To achieve this qualification, students must demonstrate competency in 28 units. These 28 are comprised of 13 core units and 15 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBDIV501 Manage diversity in the workplace
  • BSBOPS502 Manage business operational plans
  • SITXCCS007 Enhance customer service experiences
  • SITXCCS008 Develop and manage quality customer service practices
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXFIN004 Prepare and monitor budgets
  • SITXGLC001 Research and comply with regulatory requirements
  • SITXHRM002 Roster staff
  • SITXHRM003 Lead and manage people
  • SITXMGT001 Monitor work operations
  • SITXMGT002 Establish and conduct business relationships
  • SITXWHS003 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBSUS401 Implement and monitor environmentally sustainable work practices
  • SITHFAB002 Provide responsible service of alcohol
  • SITHFAB003 Operate a bar
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHFAB007 Serve food and beverage
  • SITHFAB009 Conduct a product tasting for alcoholic beverages
  • SITHFAB010 Prepare and serve cocktails
  • SITHFAB013 Provide advice on imported wines
  • SITHFAB014 Provide table service of food and beverage
  • SITHFAB016 Provide advice on food
  • SITHFAB017 Provide advice on food and beverage matching
  • SITHIND004 Work effectively in hospitality service
  • SITXFIN001 Process financial transactions
  • SITXFIN002 Interpret financial information
  • SITXFSA001 Use hygienic practices for food safety

Assessment methods

The methods of assessment used in this course include written tests or oral questioning, evidence portfolios, reflective practice and observation checklists managed by the Lecturers.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to Blackboard online resources and documentation, videos, PowerPoint presentations, industry journals, conference brochures, name badges and handouts.

Facilities and equipment may include access to computer classrooms with printers and internet, relevant legislation and regulations, workplace documentation and resources, case studies, and a fully equipped training café or restaurant located on campus.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2025

Duration | 1 semester
When | Semester 1, 2025
Where | South Metropolitan TAFE (52787)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $8,020
  • Resources fee: $306
  • Materials fee: $204

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however part of the course is a face-to-face practical class which is delivered in the Bentley Pines Restaurant and Bar.  All hospitality students will have the opportunity to help manage the restaurant and showcase their skills to patrons dining at the restaurant.

To achieve this qualification, students must demonstrate competency in 28 units. These 28 are comprised of 13 core units and 15 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBDIV501 Manage diversity in the workplace
  • BSBMGT517 Manage operational plan
  • SITXCCS007 Enhance customer service experiences
  • SITXCCS008 Develop and manage quality customer service practices
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXFIN004 Prepare and monitor budgets
  • SITXGLC001 Research and comply with regulatory requirements
  • SITXHRM002 Roster staff
  • SITXHRM003 Lead and manage people
  • SITXMGT001 Monitor work operations
  • SITXMGT002 Establish and conduct business relationships
  • SITXWHS003 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBCMM401 Make a presentation
  • SITHACS008 Provide accommodation reception services
  • SITHFAB002 Provide responsible service of alcohol
  • SITHFAB003 Operate a bar
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHFAB007 Serve food and beverage
  • SITHFAB009 Conduct a product tasting for alcoholic beverages
  • SITHFAB010 Prepare and serve cocktails
  • SITHFAB014 Provide table service of food and beverage
  • SITHIND004 Work effectively in hospitality service
  • SITTTSL007 Process reservations
  • SITXFIN001 Process financial transactions
  • SITXFSA001 Use hygienic practices for food safety
  • SITXINV005 Establish stock and purchasing and control systems
  • SITXMPR004 Coordinate marketing activities

Assessment methods

The methods of assessment used in this course include written assessments to show the student’s knowledge, projects that allow students to demonstrate skills and knowledge, preparing reports, and practical demonstration of skills including role plays, presentation, preparing rosters and budgets and setting up a stock ordering and control system.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to online resources and PDF books, Blackboard LMS, lecturer developed PowerPoints and handouts and access to the Bentley Pines training restaurant.

Facilities and equipment may include access to computers, printers, specialised software, workplace business documentation such as legislation and regulations, case studies, communication technology and access to the on campus simulated training restaurant.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2025

Duration | 1 semester
When | Semester 1, 2025
Where | North Metropolitan TAFE (52786)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $8,020
  • Resources fee: $350
  • Materials fee: $0

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however there are a number of units that require food and table service either in the workplace or at the simulated workplace training restaurant or café located on campus.  Both of these have been purpose-built to simulate a working environment and are open to the public for service delivery and financial transactions.

To achieve this qualification, students must demonstrate competency in 28 units. These 28 are comprised of 13 core units and 15 elective units. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBDIV501 Manage diversity in the workplace
  • BSBOPS502 Manage business operational plans
  • SITXCCS007 Enhance customer service experiences
  • SITXCCS008 Develop and manage quality customer service practices
  • SITXCOM005 Manage conflict
  • SITXFIN003 Manage finances within a budget
  • SITXFIN004 Prepare and monitor budgets
  • SITXGLC001 Research and comply with regulatory requirements
  • SITXHRM002 Roster staff
  • SITXHRM003 Lead and manage people
  • SITXMGT001 Monitor work operations
  • SITXMGT002 Establish and conduct business relationships
  • SITXWHS003 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBSUS401 Implement and monitor environmentally sustainable work practices
  • SITHFAB002 Provide responsible service of alcohol
  • SITHFAB003 Operate a bar
  • SITHFAB005 Prepare and serve espresso coffee
  • SITHFAB007 Serve food and beverage
  • SITHFAB009 Conduct a product tasting for alcoholic beverages
  • SITHFAB010 Prepare and serve cocktails
  • SITHFAB013 Provide advice on imported wines
  • SITHFAB014 Provide table service of food and beverage
  • SITHFAB016 Provide advice on food
  • SITHFAB017 Provide advice on food and beverage matching
  • SITHIND004 Work effectively in hospitality service
  • SITXFIN001 Process financial transactions
  • SITXFIN002 Interpret financial information
  • SITXFSA001 Use hygienic practices for food safety

Assessment methods

The methods of assessment used in this course include written tests or oral questioning, evidence portfolios, reflective practice and observation checklists managed by the Lecturers.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to Blackboard online resources and documentation, videos, PowerPoint presentations, industry journals, conference brochures, name badges and handouts.

Facilities and equipment may include access to computer classrooms with printers and internet, relevant legislation and regulations, workplace documentation and resources, case studies, and a fully equipped training café or restaurant located on campus.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

There may be further semester intakes available for enrolment. You can view any further intakes when you submit your online application(opens in a new tab).

For information about pathways from TAFE to university, view our Pathways to university page.

How to apply

Apply to study at TAFE in six steps:

  1. find a course;
  2. check entry requirements;
  3. submit an application;
  4. accept your offer and pay;
  5. apply for your student visa; and
  6. receive your visa and come to Australia for your studies.
Philippines student John at TAFE kitchen training facility
John Kenneth Ceracas
Country
Philippines
Campus
Bentley

I have chosen TAFE International WA because it is well-known to students like me for fostering engagement, productivity, and ambitions. In addition, it has a reputation in Australia for maintaining best practice and leadership among its students.

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TAFE International Western Australia (TIWA) is the Registered Training Organisation (RTO) and Commonwealth Register of Institutions and Courses for Overseas Students (CRICOS) provider, for the delivery of training to international students, enrolled in a TAFE course in Western Australia. This nationally recognised course is delivered by a Western Australian TAFE college on TIWA's behalf. TIWA retains responsibility for the quality of the training and assessment delivered by the TAFE colleges and for the issue of certification documentation to students.

Last updated on February 2, 2023