Get a competitive edge in the hospitality industry with a Diploma aimed at preparing you for senior management.

Gain practical experience in

• food and beverage service
• basic cookery
• event management

You will learn to analyse, design and execute your judgement using wide-ranging technical, creative, conceptual or managerial competencies.

Work placements are part of the course. You will gain practical experience in various hospitality settings such as restaurants, hotels, motels, clubs, pubs, cafes and coffee shops.

You can fast track your study with the 12-month intensive course offered in partnership with the Academy Sofitel.

The accelerated course combines full time study with workplace experience in a fully operational five-star hotel in Melbourne’s CBD.

• Location:
  Footscray Nicholson and Industry
• Other locations:

  Academy Sofitel

• College:
  Trades College
• Study mode:
  Full Time and Part Time
• Delivery mode:
  Apprenticeship, On campus, Industry, Traineeship and Workplace
• Course code:
  SIT60307
• Duration:
  2 years
• This information is for Australian residents.
  Click here to search for courses available to non-residents

How to apply

• senior manager in a large hospitality enterprise
• owner or manager of a hospitality enterprise
• food and beverage manager
• area manager or operations manager
• rooms division manager
• executive housekeeper
• executive chef
• cafe owner or manager
• motel owner or manager

Learn more about your career options on the Australian government's Career Information and Resources website.

This qualification provides the skills and knowledge for an individual to be competent as a senior manager in any hospitality functional area. This individual would analyse, design and execute judgements using wide-ranging technical, creative, conceptual or managerial competencies. Their knowledge base may be specialised or broad and they are often accountable for group outcomes. Work would be undertaken in various hospitality settings, such as restaurants, hotels, catering operations, motels, clubs, pubs, cafes and coffee shops.

Campus based course: Students must successfully complete 47 units: all 29 core units and 18 elective units. A minimum of 15 elective units must be selected from the list for this qualification in the SIT07 Training Package, the remaining 3 elective units may be selected from any endorsed Training Package and a maximum of 1 Language other than English unit may be counted as an elective within this qualification.

Campus based course: 2 years

Academy Sofitel: 1 year accelerated course

• Provide Quality Customer Service

  Unit code

  SITXCCS002A

• Manage Quality Customer Service

  Unit code

  SITXCCS003A

• Work With Colleagues and Customers

  Unit code

  SITXCOM001A

• Work in a Socially Diverse Environment

  Unit code

  SITXCOM002A

• Deal With Conflict Situations

  Unit code

  SITXCOM003A

• Interpret Financial Information

  Unit code

  SITXFIN003A

• Manage Finances Within a Budget

  Unit code

  SITXFIN004A

• Prepare and Monitor Budgets

  Unit code

  SITXFIN005A

• Manage Physical Assets

  Unit code

  SITXFIN007A

• Manage Financial Operations

  Unit code

  SITXFIN008A

• Develop and Update Legal Knowledge Required for Business Compliance

  Unit code

  SITXGLC001A

• Coach Others in Job Skills

  Unit code

  SITXHRM001A

• Recruit, Select and Induct Staff

  Unit code

  SITXHRM002A

• Roster Staff

  Unit code

  SITXHRM003A

• Lead and Manage People

  Unit code

  SITXHRM005A

• Monitor Staff Performance

  Unit code

  SITXHRM006A

• Manage Workplace Diversity

  Unit code

  SITXHRM007A

• Receive and Store Stock

  Unit code

  SITXINV001A

• Control and Order Stock

  Unit code

  SITXINV002A

• Monitor Work Operations

  Unit code

  SITXMGT001A

• Develop and Implement Operational Plans

  Unit code

  SITXMGT002A

• Develop and Implement a Business Plan

  Unit code

  SITXMGT004A

• Establish and Conduct Business Relationships

  Unit code

  SITXMGT006A

• Develop and Manage Marketing Strategies

  Unit code

  SITXMPR005A

• Follow Workplace Hygiene Procedures

  Unit code

  SITXOHS002A

• Establish and Maintain an OHS System

  Unit code

  SITXOHS005A

• Provide and Coordinate Hospitality Service

  Unit code

  SITHIND003A

• Follow Health, Safety and Security Procedures

  Unit code

  SITXOHS001B

• Implement and Monitor Workplace Health, Safety and Security Practices

  Unit code

  SITXOHS004B

• Provide Food and Beverage Service

  Unit code

  SITHFAB004A

• Provide Table Service of Alcoholic Beverages

  Unit code

  SITHFAB005A

• Provide Room Service

  Unit code

  SITHFAB008A

• Provide Responsible Service of Alcohol

  Unit code

  SITHFAB009A

• Provide Housekeeping Services to Guests

  Unit code

  SITHACS004B

• Plan Skills Development

  Unit code

  BSBLED101A

• Organise in-House Events or Functions

  Unit code

  SITXEVT005B

• Use Basic Methods of Cookery

  Unit code

  SITHCCC005A

• Prepare Stocks, Sauces and Soups

  Unit code

  SITHCCC008A

• Organise and Prepare Food

  Unit code

  SITHCCC001B

• Process Financial Transactions

  Unit code

  SITXFIN001A

• Serve Food and Beverage to Customers

  Unit code

  SITHFAB003A

• Prepare and Serve Cocktails

  Unit code

  SITHFAB015A

• Clean Premises and Equipment

  Unit code

  SITHACS006B

• Present Food

  Unit code

  SITHCCC002A

• Develop and Update Food and Beverage Knowledge

  Unit code

  SITHFAB011A

• Sell Products and Services

  Unit code

  SIRXSLS001A

• Apply First Aid

  Unit code

  HLTFA301B

• Use Business Technology

  Unit code

  BSBWOR204A

• Coordinate Marketing Activities

  Unit code

  SITXMPR004A

• Plan and Manage Meetings

  Unit code

  SITXADM004A

• Plan Catering for an Event or Function

  Unit code

  SITHCCC038B

• Manage Workplace Relations

  Unit code

  SITXHRM008A

• Receive and Store Kitchen Supplies

  Unit code

  SITHCCC003B

• Clean and Maintain Kitchen Premises

  Unit code

  SITHCCC004B

• Prepare Appetisers and Salads

  Unit code

  SITHCCC006A

• Prepare Vegetables, Fruit, Eggs and Farinaceous Dishes

  Unit code

  SITHCCC009A

• Select, Prepare and Cook Poultry

  Unit code

  SITHCCC010A

• Select, Prepare and Cook Seafood

  Unit code

  SITHCCC011A

• Select, Prepare and Cook Meat

  Unit code

  SITHCCC012A

• Prepare Hot and Cold Desserts

  Unit code

  SITHCCC013A

• Prepare Pastries, Cakes and Yeast Goods

  Unit code

  SITHCCC014A

• Develop Cost Effective Menus

  Unit code

  SITHCCC016A

• Prepare, Cook and Serve Food for Service

  Unit code

  SITHCCC027A

• Prepare, Cook and Serve Food for Menus

  Unit code

  SITHCCC028A

• Prepare Foods According to Dietary and Cultural Needs

  Unit code

  SITHCCC029A

• Implement Food Safety Procedures

  Unit code

  SITXFSA001A

• Prepare Sandwiches

  Unit code

  SITHCCC007A

• Prepare Portion-Controlled Meat Cuts

  Unit code

  SITHCCC020B

• Plan, Prepare and Display a Buffet

  Unit code

  SITHCCC019A

• Plan and Prepare Food for Buffets

  Unit code

  SITHCCC015A

• Design Menus to Meet Market Needs

  Unit code

  SITHCCC040A

• Handle and Serve Cheese

  Unit code

  SITHCCC021B

• Provide Porter Services

  Unit code

  SITHACS003A

• Prepare Rooms for Guests

  Unit code

  SITHACS005B

• Launder Linen and Guest Clothes

  Unit code

  SITHACS007B

• Perform Office Procedures

  Unit code

  SITXADM001A

• Evaluate Wines (Standard)

  Unit code

  FDFCD2003A

• Receive and Process Reservations

  Unit code

  SITTTSL007B

• Provide Accommodation Reception Services

  Unit code

  SITHACS001B

• Organise in-House Events or Functions

  Unit code

  SITXEVT005B

• Use Basic Methods of Cookery

  Unit code

  SITHCCC005A

• Determine Event Feasibility

  Unit code

  SITXEVT007B

• Clean and Tidy Bar Areas

  Unit code

  SITHFAB001C

• Operate a Bar

  Unit code

  SITHFAB002C

• Develop and Update Hospitality Industry Knowledge

  Unit code

  SITHIND001B

• Prepare and Serve Espresso Coffee

  Unit code

  SITHFAB012B

• Prepare and Serve Non Alcoholic Beverages

  Unit code

  SITHFAB010C

• IELTS level: 5.5 To qualify for admission to the course, applicants must demonstrate to the satisfaction of the Head of School that they are capable of successfully completing the course. Recognition of prior learning may be available based on skills and knowledge acquired by the applicant through previous study, as in articulation, informal or formal learning or from work and/or life experience.