SIT60316 Advanced Diploma of Hospitality Management

National ID
SIT60316
WA Course Code
AZV5
CRICOS code
091138F
Beach scene

Why choose this course?

Progress your hospitality management career with this qualification. Acquire strong practical skills and leadership capabilities in a range of areas such as managing diverse teams within the hospitality industry, recruiting and inducting staff, managing staff performance, managing assets, coordinating in-house events and managing finances. On completion of this course, you may find employment as an operations manager, food and beverage manager, duty supervisor or front office manager. You may also decide to undertake further study at university.

This course is superseded.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

  • Executive Housekeeper
  • Food and Beverage Attendant
  • Hospitality Coordinator
  • Motel Manager
  • Night Duty Supervisor
  • Operations Manager
  • Restaurant Supervisor
  • Rooms Division Manager

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

  • Completion of SIT50416 Diploma of Hospitality Management 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: $255
  • Materials fee: $306

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 practice the skills they have learnt in the classroom at South Metropolitan TAFE's training restaurant, Bentley Pines.  This is a fully operational Bistro with real paying customers where the students can act as Managers in a safe but realistic environment as they undertake typical management duties to develop relevant skills and understanding.

To achieve this qualification, students must demonstrate competency in 33 units. These 33 are comprised of 16 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
  • BSBDIV501 Manage diversity in the workplace
  • BSBFIM601 Manage finances
  • BSBMGT517 Manage operational plan
  • BSBMGT617 Develop and implement a business plan
  • SITXCCS008 Develop and manage quality customer service practices
  • SITXFIN003 Manage finances within a budget
  • SITXFIN004 Prepare and monitor budgets
  • SITXFIN005 Manage physical assets
  • SITXGLC001 Research and comply with regulatory requirements
  • SITXHRM003 Lead and manage people
  • SITXHRM004 Recruit, select and induct staff
  • SITXHRM006 Monitor staff performance
  • SITXMGT001 Monitor work operations
  • SITXMGT002 Establish and conduct business relationships
  • SITXMPR007 Develop and implement marketing strategies
  • SITXWHS004 Establish and maintain a work health and safety system
Elective units
    National ID
    Unit title
  • BSBCMM401 Make a presentation
  • BSBRES401 Analyse and present research information
  • 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
  • SITHFAB012 Provide advice on Australian wines
  • SITHFAB014 Provide table service of food and beverage
  • SITHIND004 Work effectively in hospitality service
  • SITXFIN001 Process financial transactions
  • SITXFIN002 Interpret financial information
  • SITXFSA001 Use hygienic practices for food safety
  • SITXHRM002 Roster staff
  • SITXINV005 Establish stock and purchasing and control systems
  • SITXMPR004 Coordinate marketing activities

Assessment methods

The methods of assessment used in this course include written question assessments to show the student’s knowledge, direct observation of practical skills such as interviewing and monitoring staff performance and writing high level reports.

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 a fully equipped training bistro, computer classrooms, printers, internet, and the on-campus library.

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: $250
  • 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 33 units. These 33 are comprised of 16 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
  • BSBDIV501 Manage diversity in the workplace
  • BSBFIM601 Manage finances
  • BSBMGT517 Manage operational plan
  • BSBMGT617 Develop and implement a business plan
  • SITXCCS008 Develop and manage quality customer service practices
  • SITXFIN003 Manage finances within a budget
  • SITXFIN004 Prepare and monitor budgets
  • SITXFIN005 Manage physical assets
  • SITXGLC001 Research and comply with regulatory requirements
  • SITXHRM003 Lead and manage people
  • SITXHRM004 Recruit, select and induct staff
  • SITXHRM006 Monitor staff performance
  • SITXMGT001 Monitor work operations
  • SITXMGT002 Establish and conduct business relationships
  • SITXMPR007 Develop and implement marketing strategies
  • SITXWHS004 Establish and maintain a work health and safety system
Elective units
    National ID
    Unit title
  • BSBADM502 Manage meetings
  • 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
  • SITHFAB012 Provide advice on Australian wines
  • 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
  • SITHIND001 Use hygienic practices for hospitality service
  • SITHIND004 Work effectively in hospitality service
  • SITXFIN002 Interpret financial information
  • SITXHRM002 Roster staff

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: $255
  • Materials fee: $306

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 practice the skills they have learnt in the classroom at South Metropolitan TAFE's training restaurant, Bentley Pines.  This is a fully operational Bistro with real paying customers where the students can act as Managers in a safe but realistic environment as they undertake typical management duties to develop relevant skills and understanding.

To achieve this qualification, students must demonstrate competency in 33 units. These 33 are comprised of 16 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
  • BSBDIV501 Manage diversity in the workplace
  • BSBFIM601 Manage finances
  • BSBMGT517 Manage operational plan
  • BSBMGT617 Develop and implement a business plan
  • SITXCCS008 Develop and manage quality customer service practices
  • SITXFIN003 Manage finances within a budget
  • SITXFIN004 Prepare and monitor budgets
  • SITXFIN005 Manage physical assets
  • SITXGLC001 Research and comply with regulatory requirements
  • SITXHRM003 Lead and manage people
  • SITXHRM004 Recruit, select and induct staff
  • SITXHRM006 Monitor staff performance
  • SITXMGT001 Monitor work operations
  • SITXMGT002 Establish and conduct business relationships
  • SITXMPR007 Develop and implement marketing strategies
  • SITXWHS004 Establish and maintain a work health and safety system
Elective units
    National ID
    Unit title
  • BSBCMM401 Make a presentation
  • BSBRES401 Analyse and present research information
  • 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
  • SITHFAB012 Provide advice on Australian wines
  • SITHFAB014 Provide table service of food and beverage
  • SITHIND004 Work effectively in hospitality service
  • SITXFIN001 Process financial transactions
  • SITXFIN002 Interpret financial information
  • SITXFSA001 Use hygienic practices for food safety
  • SITXHRM002 Roster staff
  • SITXINV005 Establish stock and purchasing and control systems
  • SITXMPR004 Coordinate marketing activities

Assessment methods

The methods of assessment used in this course include written question assessments to show the student’s knowledge, direct observation of practical skills such as interviewing and monitoring staff performance and writing high level reports.

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 a fully equipped training bistro, computer classrooms, printers, internet, and the on-campus library.

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: $250
  • 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 33 units. These 33 are comprised of 16 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
  • BSBDIV501 Manage diversity in the workplace
  • BSBFIM601 Manage finances
  • BSBMGT517 Manage operational plan
  • BSBMGT617 Develop and implement a business plan
  • SITXCCS008 Develop and manage quality customer service practices
  • SITXFIN003 Manage finances within a budget
  • SITXFIN004 Prepare and monitor budgets
  • SITXFIN005 Manage physical assets
  • SITXGLC001 Research and comply with regulatory requirements
  • SITXHRM003 Lead and manage people
  • SITXHRM004 Recruit, select and induct staff
  • SITXHRM006 Monitor staff performance
  • SITXMGT001 Monitor work operations
  • SITXMGT002 Establish and conduct business relationships
  • SITXMPR007 Develop and implement marketing strategies
  • SITXWHS004 Establish and maintain a work health and safety system
Elective units
    National ID
    Unit title
  • BSBADM502 Manage meetings
  • 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
  • SITHFAB012 Provide advice on Australian wines
  • 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
  • SITHIND001 Use hygienic practices for hospitality service
  • SITHIND004 Work effectively in hospitality service
  • SITXFIN002 Interpret financial information
  • SITXHRM002 Roster staff

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: $255
  • Materials fee: $306

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 practice the skills they have learnt in the classroom at South Metropolitan TAFE's training restaurant, Bentley Pines.  This is a fully operational Bistro with real paying customers where the students can act as Managers in a safe but realistic environment as they undertake typical management duties to develop relevant skills and understanding.

To achieve this qualification, students must demonstrate competency in 33 units. These 33 are comprised of 16 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
  • BSBDIV501 Manage diversity in the workplace
  • BSBFIM601 Manage finances
  • BSBMGT517 Manage operational plan
  • BSBMGT617 Develop and implement a business plan
  • SITXCCS008 Develop and manage quality customer service practices
  • SITXFIN003 Manage finances within a budget
  • SITXFIN004 Prepare and monitor budgets
  • SITXFIN005 Manage physical assets
  • SITXGLC001 Research and comply with regulatory requirements
  • SITXHRM003 Lead and manage people
  • SITXHRM004 Recruit, select and induct staff
  • SITXHRM006 Monitor staff performance
  • SITXMGT001 Monitor work operations
  • SITXMGT002 Establish and conduct business relationships
  • SITXMPR007 Develop and implement marketing strategies
  • SITXWHS004 Establish and maintain a work health and safety system
Elective units
    National ID
    Unit title
  • BSBCMM401 Make a presentation
  • BSBRES401 Analyse and present research information
  • 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
  • SITHFAB012 Provide advice on Australian wines
  • SITHFAB014 Provide table service of food and beverage
  • SITHIND004 Work effectively in hospitality service
  • SITXFIN001 Process financial transactions
  • SITXFIN002 Interpret financial information
  • SITXFSA001 Use hygienic practices for food safety
  • SITXHRM002 Roster staff
  • SITXINV005 Establish stock and purchasing and control systems
  • SITXMPR004 Coordinate marketing activities

Assessment methods

The methods of assessment used in this course include written question assessments to show the student’s knowledge, direct observation of practical skills such as interviewing and monitoring staff performance and writing high level reports.

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 a fully equipped training bistro, computer classrooms, printers, internet, and the on-campus library.

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: $250
  • 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 33 units. These 33 are comprised of 16 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
  • BSBDIV501 Manage diversity in the workplace
  • BSBFIM601 Manage finances
  • BSBMGT517 Manage operational plan
  • BSBMGT617 Develop and implement a business plan
  • SITXCCS008 Develop and manage quality customer service practices
  • SITXFIN003 Manage finances within a budget
  • SITXFIN004 Prepare and monitor budgets
  • SITXFIN005 Manage physical assets
  • SITXGLC001 Research and comply with regulatory requirements
  • SITXHRM003 Lead and manage people
  • SITXHRM004 Recruit, select and induct staff
  • SITXHRM006 Monitor staff performance
  • SITXMGT001 Monitor work operations
  • SITXMGT002 Establish and conduct business relationships
  • SITXMPR007 Develop and implement marketing strategies
  • SITXWHS004 Establish and maintain a work health and safety system
Elective units
    National ID
    Unit title
  • BSBADM502 Manage meetings
  • 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
  • SITHFAB012 Provide advice on Australian wines
  • 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
  • SITHIND001 Use hygienic practices for hospitality service
  • SITHIND004 Work effectively in hospitality service
  • SITXFIN002 Interpret financial information
  • SITXHRM002 Roster staff

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: $255
  • Materials fee: $306

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 practice the skills they have learnt in the classroom at South Metropolitan TAFE's training restaurant, Bentley Pines.  This is a fully operational Bistro with real paying customers where the students can act as Managers in a safe but realistic environment as they undertake typical management duties to develop relevant skills and understanding.

To achieve this qualification, students must demonstrate competency in 33 units. These 33 are comprised of 16 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
  • BSBDIV501 Manage diversity in the workplace
  • BSBFIM601 Manage finances
  • BSBMGT517 Manage operational plan
  • BSBMGT617 Develop and implement a business plan
  • SITXCCS008 Develop and manage quality customer service practices
  • SITXFIN003 Manage finances within a budget
  • SITXFIN004 Prepare and monitor budgets
  • SITXFIN005 Manage physical assets
  • SITXGLC001 Research and comply with regulatory requirements
  • SITXHRM003 Lead and manage people
  • SITXHRM004 Recruit, select and induct staff
  • SITXHRM006 Monitor staff performance
  • SITXMGT001 Monitor work operations
  • SITXMGT002 Establish and conduct business relationships
  • SITXMPR007 Develop and implement marketing strategies
  • SITXWHS004 Establish and maintain a work health and safety system
Elective units
    National ID
    Unit title
  • BSBCMM401 Make a presentation
  • BSBRES401 Analyse and present research information
  • 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
  • SITHFAB012 Provide advice on Australian wines
  • SITHFAB014 Provide table service of food and beverage
  • SITHIND004 Work effectively in hospitality service
  • SITXFIN001 Process financial transactions
  • SITXFIN002 Interpret financial information
  • SITXFSA001 Use hygienic practices for food safety
  • SITXHRM002 Roster staff
  • SITXINV005 Establish stock and purchasing and control systems
  • SITXMPR004 Coordinate marketing activities

Assessment methods

The methods of assessment used in this course include written question assessments to show the student’s knowledge, direct observation of practical skills such as interviewing and monitoring staff performance and writing high level reports.

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 a fully equipped training bistro, computer classrooms, printers, internet, and the on-campus library.

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: $250
  • 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 33 units. These 33 are comprised of 16 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
  • BSBDIV501 Manage diversity in the workplace
  • BSBFIM601 Manage finances
  • BSBMGT517 Manage operational plan
  • BSBMGT617 Develop and implement a business plan
  • SITXCCS008 Develop and manage quality customer service practices
  • SITXFIN003 Manage finances within a budget
  • SITXFIN004 Prepare and monitor budgets
  • SITXFIN005 Manage physical assets
  • SITXGLC001 Research and comply with regulatory requirements
  • SITXHRM003 Lead and manage people
  • SITXHRM004 Recruit, select and induct staff
  • SITXHRM006 Monitor staff performance
  • SITXMGT001 Monitor work operations
  • SITXMGT002 Establish and conduct business relationships
  • SITXMPR007 Develop and implement marketing strategies
  • SITXWHS004 Establish and maintain a work health and safety system
Elective units
    National ID
    Unit title
  • BSBADM502 Manage meetings
  • 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
  • SITHFAB012 Provide advice on Australian wines
  • 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
  • SITHIND001 Use hygienic practices for hospitality service
  • SITHIND004 Work effectively in hospitality service
  • SITXFIN002 Interpret financial information
  • SITXHRM002 Roster staff

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.
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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