This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of the industry to coordinate hospitality operations.

Entry Requirements

  • Minimum 18 years of age at the time of commencement.

  • Successful completion of Australian Equivalent Year 12 qualification or higher.

  • Minimum IELTS score of  6.0 or equivalent.

Computer Requirements

You will need to ensure they can connect to the internet and have the capability to use our online learning system that meets the minimum technical requirements, which are:

  • Access to a laptop/computer is preferred.

  • An operating system supporting the following browsers (current version and up to three most recent versions): Chrome, Firefox, Safari (excluding Safari on Windows), and Microsoft Edge.

  • For Windows: Windows 10, 4 Gb RAM installed (minimum).

  • For MAC: Mac OS X 10.13 or above.

  • Access to Word processing software, such as Microsoft Word.

  • Reliable internet connection.

  • Should have basic computer and MS Office skills (Word, Excel and PowerPoint).

Career Insights

Possible job titles include:

  • Banquet or function manager.
  • Bar manager.
  • Café manager.
  • Chef de cuisine.
  • Chef patissier.
  • Club manager.
  • Executive housekeeper.
  • Front office manager.
  • Gaming manager.
  • Kitchen manager.
  • Motel manager.
  • Restaurant manager.
  • Sous chef.
  • Unit manager catering operations.


Training is currently delivered blended which includes online learning and face-to-face classroom delivery.


Written activities assessment/ knowledge questions, assignment.

Course Credit

Course Credit is the value assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications. Course Credit reduces the amount of learning required to achieve a qualification and may be through Credit Transfer (CT) and/or Recognition of Prior Learning (RPL).

Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.

Course Structure

Core Units
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
SITHIND005 – Use hygienic practices for hospitality service
SITHIND008 – Work effectively in hospitality service
SITXCCS010 – Provide visitor information
SITXCCS012 – Provide lost and found services
SITXFSA006 – Participate in safe food handling practices
SITXINV007 – Purchase goods
SITXINV008 – Control stock
SITHIND006 – Source and use information on the hospitality industry
SITTTVL001 – Access and interpret product information
SIRXSTR001 – Develop an ecommerce strategy
SITEEVT023 – Plan in-house events
SITEEVT020 – Source and use information on the Events Industry
SIRXSTR001 – Develop an ecommerce strategy
BSBTWK503 – Manage meetings
BSBCMM411 – Make presentations
BSBTWK501 – Lead diversity and inclusion
SITXHRM010 – Recruit, select and induct staff
Work Placement

Students must complete 200 Hours of work placement in an operational commercial kitchen during their studies. Students will be given the option to select their workplace provided the workplace meets the institute’s requirements. The Institute will arrange the workplace for all other students to complete their WBT.

Course requires the completion of the following 28 Units (including 11 Core and 17 Electives)

Fees and Intake Dates

For fees and intake dates, please click here for more information.

CRICOS: 114869K
Campus: Sydney
Duration: 78 weeks (8 terms)
Student: International

Share this course: