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SIT50422 Diploma of Hospitality Management

National ID
SIT50422
WA Course Code
BHT4
CRICOS code
113482D
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.

Career opportunities

  • Food and Beverage Attendant
  • 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 SIT40422 Certificate IV in Hospitality OR SIT40521 Certificate IV in Kitchen Management OR SIT40721 Certificate IV in Patisserie is required for entry into this course.

Your study options

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: $280
  • Materials fee: $135

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 a large component of the course has a practical element and is delivered face to face in the Bentley Pines Restaurant and Bistro located on campus.  All hospitality students will have the opportunity to help manage the restaurant and showcase their skills to patrons dining at the restaurant.

SIT50422 Diploma of Hospitality Management - BHT4
1 semester

To achieve this qualification, students must demonstrate competency in 28 units. These 28 are comprised of 11 core units and 17 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
  • SITXCCS015 Enhance customer service experiences
  • SITXCCS016 Develop and manage quality customer service practices
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFIN010 Prepare and monitor budgets
  • SITXGLC002 Identify and manage legal risks and comply with law
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXMGT004 Monitor work operations
  • SITXMGT005 Establish and conduct business relationships
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBCMM411 Make presentations
  • BSBOPS502 Manage business operational plans
  • SITEEVT023 Plan in-house events
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB023 Operate a bar
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB027 Serve food and beverage
  • SITHFAB029 Conduct a product tasting for alcoholic beverages
  • SITHFAB030 Prepare and serve cocktails
  • SITHFAB031 Provide advice on beers, Spirits and liqueurs
  • SITHFAB034 Provide table service of food and beverage
  • SITHIND006 Source and use info on the hospitality industry
  • SITHIND008 Work effectively in hospitality service
  • SITXFIN007 Process financial transactions
  • SITXFSA005 Use hygienic practices for food safety
  • SITXINV007 Purchase goods
  • SITXMPR012 Coordinate marketing activities

Assessment methods

The methods of assessment used in this course include written questioning assessments to demonstrate the student’s knowledge, and direct observation assessments to demonstrate the student’s performance evidence.

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, access to Blackboard Learning Management System (LMS), Lecturer developed PowerPoints and handouts, access to the training restaurant & live events and access to learning materials.

Facilities and equipment may include access to the fully equipped training restaurant and bar, computer classrooms with printers and internet, on campus library and online access to LMS, and equipment that is maintained by hospitality technicians and subject to annual tagging and testing maintenance program.

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: $340
  • 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 will undertake services in the live works commercial kitchens that prepares breakfasts, lunches or dinners in the on-campus restaurant that is open to the paying public.

SIT50422 Diploma of Hospitality Management - BHT4
1 semester

To achieve this qualification, students must demonstrate competency in 28 units. These 28 are comprised of 11 core units and 17 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
  • SITXCCS015 Enhance customer service experiences
  • SITXCCS016 Develop and manage quality customer service practices
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFIN010 Prepare and monitor budgets
  • SITXGLC002 Identify and manage legal risks and comply with law
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXMGT004 Monitor work operations
  • SITXMGT005 Establish and conduct business relationships
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • SIRXOSM002 Maintain ethical professional standards when using social media and online platforms
  • SITEEVT023 Plan in-house events
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB023 Operate a bar
  • SITHFAB024 Prepare and serve non-alcoholic beverages
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB029 Conduct a product tasting for alcoholic beverages
  • SITHFAB030 Prepare and serve cocktails
  • SITHFAB031 Provide advice on beers, Spirits and liqueurs
  • SITHFAB032 Provide advice on Australian wines
  • SITHFAB034 Provide table service of food and beverage
  • SITHFAB037 Provide advice on food and beverage matching
  • SITHIND008 Work effectively in hospitality service
  • SITXFSA005 Use hygienic practices for food safety
  • SITXHRM010 Recruit, select and induct staff
  • SITXMGT005 Establish and conduct business relationships
  • SITXMPR012 Coordinate marketing activities

Assessment methods

The methods of assessment used in this course include written assessments, practical assignments, practical demonstrations, and the use of verbal questions where appropriate. Assessments will occur both during scheduled class time and in an operational business environment and live works environment, as well as some out-of-class structured study requirements.

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 include access to Didasko learning resources digital or hard copy for each unit, Blackboard resources on LMS, Training and Assessment Plans for each unit, recipe workbooks for each practical cookery unit, tool kit, pen & permanent marker, PowerPoints and handouts, and DVDs and reference books from the Learning Resource Centre.

Facilities and equipment include fully equipped classrooms, training restaurant, commercial kitchens, and all fixtures and equipment used to facilitate preparation of dishes as specified in the training package, 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: $210
  • Materials fee: $50

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 a large component of the course has a practical element and is delivered face to face in the Pavilion Restaurant located on campus.  All hospitality students will have the opportunity to help manage the restaurant and showcase their skills to patrons dining at the restaurant.

SIT50422 Diploma of Hospitality Management - BHT4
1 semester

To achieve this qualification, students must demonstrate competency in 28 units. These 28 are comprised of 11 core units and 17 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
  • SITXCCS015 Enhance customer service experiences
  • SITXCCS016 Develop and manage quality customer service practices
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFIN010 Prepare and monitor budgets
  • SITXGLC002 Identify and manage legal risks and comply with law
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXMGT004 Monitor work operations
  • SITXMGT005 Establish and conduct business relationships
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBBOPS502 Manage business operational plans
  • BSBSUS411 Implement and monitor environmentally sustainable work practices
  • BSBTWK501 Lead diversity and inclusion
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB023 Operate a bar
  • SITHFAB024 Prepare and serve non-alcoholic beverages
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB027 Serve food and beverage
  • SITHFAB029 Conduct a product tasting for alcoholic beverages
  • SITHFAB030 Prepare and serve cocktails
  • SITHFAB033 Provide advice on imported wines
  • SITHFAB034 Provide table service of food and beverage
  • SITHFAB036 Provide advice on food
  • SITHFAB037 Provide advice on food and beverage matching
  • SITHIND008 Work effectively in hospitality service
  • SITXFIN008 Interpret financial information
  • SITXFSA005 Use hygienic practices for food safety

Assessment methods

The methods of assessment used in this course include:

Questioning - written knowledge assessments are used to assess the knowledge evidence for all units; and Practical Demonstrations - direct observations of performance evidence, in the form of practical, simulated work tasks are conducted in the specialised ‘live works’ facilities on college premises. The facilities are set up in the Pavilion Restaurant and Bar. This ensures there are sufficient situations and opportunities for the students to experience a range of contexts, within a reasonable timeframe and enrolment period and that assessments requiring a specific range of equipment are readily available in the NMTAFE hospitality facilities.

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, PowerPoint

presentations, handouts, worksheets and resources to support the “live works” areas for the Pavilion Restaurant and bar, the Barista training room and external venues including policies and procedures, standard operating procedures, codes of practice, standards for customer service and links to journal articles, databases, YouTube clips and credible websites.

Facilities and equipment may include access to a fully equipped ‘live works’ area with equipment, resources and stock. The Pavilion Restaurant is a licensed premises, and the venue includes modelling of industry operating procedures and contingencies and includes a purpose-built barista training room, menus, wine lists, promotional materials and a range of small and large fixed, and mobile equipment and resources commonly found in operational restaurant facilities. 

Key dates

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

Semester 1, 2025

Duration | 2 semesters
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: $16,040
  • Resources fee: $560
  • Materials fee: $270

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 a large component of the course has a practical element and is delivered face to face in the Bentley Pines Restaurant and Bistro located on campus.  All hospitality students will have the opportunity to help manage the restaurant and showcase their skills to patrons dining at the restaurant.

SIT50422 Diploma of Hospitality Management - BHT4
1 semester

To achieve this qualification, students must demonstrate competency in 28 units. These 28 are comprised of 11 core units and 17 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
  • SITXCCS015 Enhance customer service experiences
  • SITXCCS016 Develop and manage quality customer service practices
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFIN010 Prepare and monitor budgets
  • SITXGLC002 Identify and manage legal risks and comply with law
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXMGT004 Monitor work operations
  • SITXMGT005 Establish and conduct business relationships
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBCMM411 Make presentations
  • BSBOPS502 Manage business operational plans
  • SITEEVT023 Plan in-house events
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB023 Operate a bar
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB027 Serve food and beverage
  • SITHFAB029 Conduct a product tasting for alcoholic beverages
  • SITHFAB030 Prepare and serve cocktails
  • SITHFAB031 Provide advice on beers, Spirits and liqueurs
  • SITHFAB034 Provide table service of food and beverage
  • SITHIND006 Source and use info on the hospitality industry
  • SITHIND008 Work effectively in hospitality service
  • SITXFIN007 Process financial transactions
  • SITXFSA005 Use hygienic practices for food safety
  • SITXINV007 Purchase goods
  • SITXMPR012 Coordinate marketing activities

Assessment methods

The methods of assessment used in this course include written questioning assessments to demonstrate the student’s knowledge, and direct observation assessments to demonstrate the student’s performance evidence.

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, access to Blackboard Learning Management System (LMS), Lecturer developed PowerPoints and handouts, access to the training restaurant & live events and access to learning materials.

Facilities and equipment may include access to the fully equipped training restaurant and bar, computer classrooms with printers and internet, on campus library and online access to LMS, and equipment that is maintained by hospitality technicians and subject to annual tagging and testing maintenance program.

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: $210
  • Materials fee: $50

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 a large component of the course has a practical element and is delivered face to face in the Pavilion Restaurant located on campus.  All hospitality students will have the opportunity to help manage the restaurant and showcase their skills to patrons dining at the restaurant.

SIT50422 Diploma of Hospitality Management - BHT4
1 semester

To achieve this qualification, students must demonstrate competency in 28 units. These 28 are comprised of 11 core units and 17 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
  • SITXCCS015 Enhance customer service experiences
  • SITXCCS016 Develop and manage quality customer service practices
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFIN010 Prepare and monitor budgets
  • SITXGLC002 Identify and manage legal risks and comply with law
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXMGT004 Monitor work operations
  • SITXMGT005 Establish and conduct business relationships
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBBOPS502 Manage business operational plans
  • BSBSUS411 Implement and monitor environmentally sustainable work practices
  • BSBTWK501 Lead diversity and inclusion
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB023 Operate a bar
  • SITHFAB024 Prepare and serve non-alcoholic beverages
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB027 Serve food and beverage
  • SITHFAB029 Conduct a product tasting for alcoholic beverages
  • SITHFAB030 Prepare and serve cocktails
  • SITHFAB033 Provide advice on imported wines
  • SITHFAB034 Provide table service of food and beverage
  • SITHFAB036 Provide advice on food
  • SITHFAB037 Provide advice on food and beverage matching
  • SITHIND008 Work effectively in hospitality service
  • SITXFIN008 Interpret financial information
  • SITXFSA005 Use hygienic practices for food safety

Assessment methods

The methods of assessment used in this course include:

Questioning - written knowledge assessments are used to assess the knowledge evidence for all units; and Practical Demonstrations - direct observations of performance evidence, in the form of practical, simulated work tasks are conducted in the specialised ‘live works’ facilities on college premises. The facilities are set up in the Pavilion Restaurant and Bar. This ensures there are sufficient situations and opportunities for the students to experience a range of contexts, within a reasonable timeframe and enrolment period and that assessments requiring a specific range of equipment are readily available in the NMTAFE hospitality facilities.

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, PowerPoint

presentations, handouts, worksheets and resources to support the “live works” areas for the Pavilion Restaurant and bar, the Barista training room and external venues including policies and procedures, standard operating procedures, codes of practice, standards for customer service and links to journal articles, databases, YouTube clips and credible websites.

Facilities and equipment may include access to a fully equipped ‘live works’ area with equipment, resources and stock. The Pavilion Restaurant is a licensed premises, and the venue includes modelling of industry operating procedures and contingencies and includes a purpose-built barista training room, menus, wine lists, promotional materials and a range of small and large fixed, and mobile equipment and resources commonly found in operational restaurant facilities. 

Key dates

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

Semester 2, 2025

Duration | 1 semester
When | Semester 2, 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: $280
  • Materials fee: $135

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 a large component of the course has a practical element and is delivered face to face in the Bentley Pines Restaurant and Bistro located on campus.  All hospitality students will have the opportunity to help manage the restaurant and showcase their skills to patrons dining at the restaurant.

SIT50422 Diploma of Hospitality Management - BHT4
1 semester

To achieve this qualification, students must demonstrate competency in 28 units. These 28 are comprised of 11 core units and 17 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
  • SITXCCS015 Enhance customer service experiences
  • SITXCCS016 Develop and manage quality customer service practices
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFIN010 Prepare and monitor budgets
  • SITXGLC002 Identify and manage legal risks and comply with law
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXMGT004 Monitor work operations
  • SITXMGT005 Establish and conduct business relationships
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBCMM411 Make presentations
  • BSBOPS502 Manage business operational plans
  • SITEEVT023 Plan in-house events
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB023 Operate a bar
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB027 Serve food and beverage
  • SITHFAB029 Conduct a product tasting for alcoholic beverages
  • SITHFAB030 Prepare and serve cocktails
  • SITHFAB031 Provide advice on beers, Spirits and liqueurs
  • SITHFAB034 Provide table service of food and beverage
  • SITHIND006 Source and use info on the hospitality industry
  • SITHIND008 Work effectively in hospitality service
  • SITXFIN007 Process financial transactions
  • SITXFSA005 Use hygienic practices for food safety
  • SITXINV007 Purchase goods
  • SITXMPR012 Coordinate marketing activities

Assessment methods

The methods of assessment used in this course include written questioning assessments to demonstrate the student’s knowledge, and direct observation assessments to demonstrate the student’s performance evidence.

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, access to Blackboard Learning Management System (LMS), Lecturer developed PowerPoints and handouts, access to the training restaurant & live events and access to learning materials.

Facilities and equipment may include access to the fully equipped training restaurant and bar, computer classrooms with printers and internet, on campus library and online access to LMS, and equipment that is maintained by hospitality technicians and subject to annual tagging and testing maintenance program.

Key dates

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

Semester 2, 2025

Duration | 1 semester
When | Semester 2, 2025
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: $340
  • 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 will undertake services in the live works commercial kitchens that prepares breakfasts, lunches or dinners in the on-campus restaurant that is open to the paying public.

SIT50422 Diploma of Hospitality Management - BHT4
1 semester

To achieve this qualification, students must demonstrate competency in 28 units. These 28 are comprised of 11 core units and 17 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
  • SITXCCS015 Enhance customer service experiences
  • SITXCCS016 Develop and manage quality customer service practices
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFIN010 Prepare and monitor budgets
  • SITXGLC002 Identify and manage legal risks and comply with law
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXMGT004 Monitor work operations
  • SITXMGT005 Establish and conduct business relationships
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • SIRXOSM002 Maintain ethical professional standards when using social media and online platforms
  • SITEEVT023 Plan in-house events
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB023 Operate a bar
  • SITHFAB024 Prepare and serve non-alcoholic beverages
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB029 Conduct a product tasting for alcoholic beverages
  • SITHFAB030 Prepare and serve cocktails
  • SITHFAB031 Provide advice on beers, Spirits and liqueurs
  • SITHFAB032 Provide advice on Australian wines
  • SITHFAB034 Provide table service of food and beverage
  • SITHFAB037 Provide advice on food and beverage matching
  • SITHIND008 Work effectively in hospitality service
  • SITXFSA005 Use hygienic practices for food safety
  • SITXHRM010 Recruit, select and induct staff
  • SITXMGT005 Establish and conduct business relationships
  • SITXMPR012 Coordinate marketing activities

Assessment methods

The methods of assessment used in this course include written assessments, practical assignments, practical demonstrations, and the use of verbal questions where appropriate. Assessments will occur both during scheduled class time and in an operational business environment and live works environment, as well as some out-of-class structured study requirements.

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 include access to Didasko learning resources digital or hard copy for each unit, Blackboard resources on LMS, Training and Assessment Plans for each unit, recipe workbooks for each practical cookery unit, tool kit, pen & permanent marker, PowerPoints and handouts, and DVDs and reference books from the Learning Resource Centre.

Facilities and equipment include fully equipped classrooms, training restaurant, commercial kitchens, and all fixtures and equipment used to facilitate preparation of dishes as specified in the training package, 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, 2025

Duration | 1 semester
When | Semester 2, 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: $210
  • Materials fee: $50

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 a large component of the course has a practical element and is delivered face to face in the Pavilion Restaurant located on campus.  All hospitality students will have the opportunity to help manage the restaurant and showcase their skills to patrons dining at the restaurant.

SIT50422 Diploma of Hospitality Management - BHT4
1 semester

To achieve this qualification, students must demonstrate competency in 28 units. These 28 are comprised of 11 core units and 17 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
  • SITXCCS015 Enhance customer service experiences
  • SITXCCS016 Develop and manage quality customer service practices
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFIN010 Prepare and monitor budgets
  • SITXGLC002 Identify and manage legal risks and comply with law
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXMGT004 Monitor work operations
  • SITXMGT005 Establish and conduct business relationships
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBBOPS502 Manage business operational plans
  • BSBSUS411 Implement and monitor environmentally sustainable work practices
  • BSBTWK501 Lead diversity and inclusion
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB023 Operate a bar
  • SITHFAB024 Prepare and serve non-alcoholic beverages
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB027 Serve food and beverage
  • SITHFAB029 Conduct a product tasting for alcoholic beverages
  • SITHFAB030 Prepare and serve cocktails
  • SITHFAB033 Provide advice on imported wines
  • SITHFAB034 Provide table service of food and beverage
  • SITHFAB036 Provide advice on food
  • SITHFAB037 Provide advice on food and beverage matching
  • SITHIND008 Work effectively in hospitality service
  • SITXFIN008 Interpret financial information
  • SITXFSA005 Use hygienic practices for food safety

Assessment methods

The methods of assessment used in this course include:

Questioning - written knowledge assessments are used to assess the knowledge evidence for all units; and Practical Demonstrations - direct observations of performance evidence, in the form of practical, simulated work tasks are conducted in the specialised ‘live works’ facilities on college premises. The facilities are set up in the Pavilion Restaurant and Bar. This ensures there are sufficient situations and opportunities for the students to experience a range of contexts, within a reasonable timeframe and enrolment period and that assessments requiring a specific range of equipment are readily available in the NMTAFE hospitality facilities.

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, PowerPoint

presentations, handouts, worksheets and resources to support the “live works” areas for the Pavilion Restaurant and bar, the Barista training room and external venues including policies and procedures, standard operating procedures, codes of practice, standards for customer service and links to journal articles, databases, YouTube clips and credible websites.

Facilities and equipment may include access to a fully equipped ‘live works’ area with equipment, resources and stock. The Pavilion Restaurant is a licensed premises, and the venue includes modelling of industry operating procedures and contingencies and includes a purpose-built barista training room, menus, wine lists, promotional materials and a range of small and large fixed, and mobile equipment and resources commonly found in operational restaurant facilities. 

Key dates

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

Semester 2, 2025

Duration | 1 semester
When | Semester 2, 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: $280
  • Materials fee: $135

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 a large component of the course has a practical element and is delivered face to face in the Salt Bush training restaurant located on campus.  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 11 core units and 17 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
  • SITXCCS015 Enhance customer service experiences
  • SITXCCS016 Develop and manage quality customer service practices
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFIN010 Prepare and monitor budgets
  • SITXGLC002 Identify and manage legal risks and comply with law
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXMGT004 Monitor work operations
  • SITXMGT005 Establish and conduct business relationships
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBCMM411 Make presentations
  • BSBOPS502 Manage business operational plans
  • SITEEVT023 Plan in-house events
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB023 Operate a bar
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB027 Serve food and beverage
  • SITHFAB029 Conduct a product tasting for alcoholic beverages
  • SITHFAB030 Prepare and serve cocktails
  • SITHFAB031 Provide advice on beers, Spirits and liqueurs
  • SITHFAB034 Provide table service of food and beverage
  • SITHIND006 Source and use info on the hospitality industry
  • SITHIND008 Work effectively in hospitality service
  • SITXFIN007 Process financial transactions
  • SITXFSA005 Use hygienic practices for food safety
  • SITXINV007 Purchase goods
  • SITXMPR012 Coordinate marketing activities

Assessment methods

The methods of assessment used in this course include written questioning assessments to demonstrate the student’s knowledge, and direct observation assessments to demonstrate the student’s performance evidence.

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, access to Blackboard Learning Management System (LMS), Lecturer developed PowerPoints and handouts, access to the training restaurant & live events and access to learning materials.

Facilities and equipment may include access to the fully equipped training restaurant and bar, computer classrooms with printers and internet, on campus library and online access to LMS, and equipment that is maintained by hospitality technicians and subject to annual tagging and testing maintenance program.

Key dates

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

Semester 1, 2026

Duration | 1 semester
When | Semester 1, 2026
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: $280
  • Materials fee: $135

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 a large component of the course has a practical element and is delivered face to face in the Bentley Pines Restaurant and Bistro located on campus.  All hospitality students will have the opportunity to help manage the restaurant and showcase their skills to patrons dining at the restaurant.

SIT50422 Diploma of Hospitality Management - BHT4
1 semester

To achieve this qualification, students must demonstrate competency in 28 units. These 28 are comprised of 11 core units and 17 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
  • SITXCCS015 Enhance customer service experiences
  • SITXCCS016 Develop and manage quality customer service practices
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFIN010 Prepare and monitor budgets
  • SITXGLC002 Identify and manage legal risks and comply with law
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXMGT004 Monitor work operations
  • SITXMGT005 Establish and conduct business relationships
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBCMM411 Make presentations
  • BSBOPS502 Manage business operational plans
  • SITEEVT023 Plan in-house events
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB023 Operate a bar
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB027 Serve food and beverage
  • SITHFAB029 Conduct a product tasting for alcoholic beverages
  • SITHFAB030 Prepare and serve cocktails
  • SITHFAB031 Provide advice on beers, Spirits and liqueurs
  • SITHFAB034 Provide table service of food and beverage
  • SITHIND006 Source and use info on the hospitality industry
  • SITHIND008 Work effectively in hospitality service
  • SITXFIN007 Process financial transactions
  • SITXFSA005 Use hygienic practices for food safety
  • SITXINV007 Purchase goods
  • SITXMPR012 Coordinate marketing activities

Assessment methods

The methods of assessment used in this course include written questioning assessments to demonstrate the student’s knowledge, and direct observation assessments to demonstrate the student’s performance evidence.

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, access to Blackboard Learning Management System (LMS), Lecturer developed PowerPoints and handouts, access to the training restaurant & live events and access to learning materials.

Facilities and equipment may include access to the fully equipped training restaurant and bar, computer classrooms with printers and internet, on campus library and online access to LMS, and equipment that is maintained by hospitality technicians and subject to annual tagging and testing maintenance program.

Key dates

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

Semester 1, 2026

Duration | 1 semester
When | Semester 1, 2026
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: $210
  • Materials fee: $50

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 a large component of the course has a practical element and is delivered face to face in the Pavilion Restaurant located on campus.  All hospitality students will have the opportunity to help manage the restaurant and showcase their skills to patrons dining at the restaurant.

SIT50422 Diploma of Hospitality Management - BHT4
1 semester

To achieve this qualification, students must demonstrate competency in 28 units. These 28 are comprised of 11 core units and 17 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
  • SITXCCS015 Enhance customer service experiences
  • SITXCCS016 Develop and manage quality customer service practices
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFIN010 Prepare and monitor budgets
  • SITXGLC002 Identify and manage legal risks and comply with law
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXMGT004 Monitor work operations
  • SITXMGT005 Establish and conduct business relationships
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBBOPS502 Manage business operational plans
  • BSBSUS411 Implement and monitor environmentally sustainable work practices
  • BSBTWK501 Lead diversity and inclusion
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB023 Operate a bar
  • SITHFAB024 Prepare and serve non-alcoholic beverages
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB027 Serve food and beverage
  • SITHFAB029 Conduct a product tasting for alcoholic beverages
  • SITHFAB030 Prepare and serve cocktails
  • SITHFAB033 Provide advice on imported wines
  • SITHFAB034 Provide table service of food and beverage
  • SITHFAB036 Provide advice on food
  • SITHFAB037 Provide advice on food and beverage matching
  • SITHIND008 Work effectively in hospitality service
  • SITXFIN008 Interpret financial information
  • SITXFSA005 Use hygienic practices for food safety

Assessment methods

The methods of assessment used in this course include:

Questioning - written knowledge assessments are used to assess the knowledge evidence for all units; and Practical Demonstrations - direct observations of performance evidence, in the form of practical, simulated work tasks are conducted in the specialised ‘live works’ facilities on college premises. The facilities are set up in the Pavilion Restaurant and Bar. This ensures there are sufficient situations and opportunities for the students to experience a range of contexts, within a reasonable timeframe and enrolment period and that assessments requiring a specific range of equipment are readily available in the NMTAFE hospitality facilities.

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, PowerPoint

presentations, handouts, worksheets and resources to support the “live works” areas for the Pavilion Restaurant and bar, the Barista training room and external venues including policies and procedures, standard operating procedures, codes of practice, standards for customer service and links to journal articles, databases, YouTube clips and credible websites.

Facilities and equipment may include access to a fully equipped ‘live works’ area with equipment, resources and stock. The Pavilion Restaurant is a licensed premises, and the venue includes modelling of industry operating procedures and contingencies and includes a purpose-built barista training room, menus, wine lists, promotional materials and a range of small and large fixed, and mobile equipment and resources commonly found in operational restaurant facilities. 

Key dates

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

Semester 1, 2026

Duration | 1 semester
When | Semester 1, 2026
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: $280
  • Materials fee: $135

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 a large component of the course has a practical element and is delivered face to face in the Salt Bush training restaurant located on campus.  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 11 core units and 17 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
  • SITXCCS015 Enhance customer service experiences
  • SITXCCS016 Develop and manage quality customer service practices
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFIN010 Prepare and monitor budgets
  • SITXGLC002 Identify and manage legal risks and comply with law
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXMGT004 Monitor work operations
  • SITXMGT005 Establish and conduct business relationships
  • SITXWHS007 Implement and monitor work health and safety practices
Elective units
    National ID
    Unit title
  • BSBCMM411 Make presentations
  • BSBOPS502 Manage business operational plans
  • SITEEVT023 Plan in-house events
  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB023 Operate a bar
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB027 Serve food and beverage
  • SITHFAB029 Conduct a product tasting for alcoholic beverages
  • SITHFAB030 Prepare and serve cocktails
  • SITHFAB031 Provide advice on beers, Spirits and liqueurs
  • SITHFAB034 Provide table service of food and beverage
  • SITHIND006 Source and use info on the hospitality industry
  • SITHIND008 Work effectively in hospitality service
  • SITXFIN007 Process financial transactions
  • SITXFSA005 Use hygienic practices for food safety
  • SITXINV007 Purchase goods
  • SITXMPR012 Coordinate marketing activities

Assessment methods

The methods of assessment used in this course include written questioning assessments to demonstrate the student’s knowledge, and direct observation assessments to demonstrate the student’s performance evidence.

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, access to Blackboard Learning Management System (LMS), Lecturer developed PowerPoints and handouts, access to the training restaurant & live events and access to learning materials.

Facilities and equipment may include access to the fully equipped training restaurant and bar, computer classrooms with printers and internet, on campus library and online access to LMS, and equipment that is maintained by hospitality technicians and subject to annual tagging and testing maintenance program.

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.

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  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.

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Lecturer Ben Tan stands towards the camera with a big smile. He's wearing a light brown business shirt with his name badge on his right chest above branding that says "Saltbush Restaurant." On the left side of his shirt, it reads "South Metropolitan" with the "TAFE WA" logo. Sitting on a bench behind him are two plunger coffee pots in stainless steel. There's a brown panelled wall that fills the backdrop.
Ben
Country
Singapore
Campus
Bentley

I completed my studies in July 2010 and almost instantly found employment within the industry. In 2020 I started working at SM TAFE as an events management lecturer at the Bentley, Fremantle and Mandurah campuses, teaching a variety of units across events, hospitality management, food and beverage and first aid.

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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 23, 2024