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Blended - Face to Face & Online
NSW/VIC
52 weeks
(44 weeks tuition + 8 weeks scheduled break)
28 units of competency
(11 core units + 17 elective units)
$14,000*
$13,000*
*Non-Tuition fees not included
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 industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.
This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
Students must be 18 years old and above.
Successful completion of Australian Year 12 or Australian equivalent is mandatory.
English Requirement for International Students
Minimum of IELTS 5.5 or equivalent.
Prior to enrolment, it is a mandatory requirement for students to attend a Pre-Enrolment Consultation session to ensure students are fully aware of the required course information and can make an informed decision.
| Core Unit Codes | |
|---|---|
| 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 Unit Codes | |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXHRM010 | Recruit, select and induct staff |
| BSBOPS601 | Develop and implement business plans |
| SITXINV006 | Receive, store and maintain stock |
| SITHIND008* | Work effectively in hospitality service |
| BSBTWK503 | Manage meetings |
| SITXHRM012 | Monitor staff performance |
| SITXFSA006 | Participate in safe food handling practices |
| SITXINV007 | Purchase goods |
| SITXINV008 | Control stock |
| SITHACS009 | Clean premises and equipment |
| CPPCLO3100 | Maintain cleaning storage areas |
| SITXCCS010 | Provide visitor information |
| SITXFSA007 | Transport and store food |
| SITXFSA008 | Develop and implement a food safety program |
| SITHIND006 | Source and use information on the hospitality industry |
| SIRXOSM007 | Manage risk to organisational reputation in an online setting |
| Description of licensing requirements | The above selected elective units may be substituted for any of the approved elective units from the training package, that meet with the packaging rules for this qualification as mentioned above.*This unit requires students to provide hospitality service to customers for a minimum of 36 complete service periods. (SITHIND008 – Work effectively in hospitality service) |
Note: The above selected elective units may be substituted for any of the approved elective units from the training package, that meet with the packaging rules for this qualification as mentioned above.
| Units in this qualification | Pre-requisite unit |
| SITXINV006 – Receive, store and maintain stock SITXFSA007 – Transport and store food SITXFSA008 – Develop and implement a food safety program | SITXFSA005 – Use hygienic practices for food safety |
| SITXFSA007 – Transport and store food SITXFSA008 – Develop and implement a food safety program | SITXFSA006 – Participate in safe food handling practices |
Once the units of competency required in the training package for this qualification have been successfully completed, the student will be issued with a Diploma of Hospitality Management (SIT50422) and an academic transcript of all completed units within 30 calendar days. Students who successfully complete individual units of competency within the qualification, but not the qualification in its entirety will be eligible to receive a Statement of Attainment. This document contains a record of all completed units and will be available to students by the end of their course.
NPA does not guarantee that:
Hospitality Manager
Motel Manager
Sous Chef
Chef Patissier
Restaurant Manager
Note: Completion of an NPA qualification does not guarantee an employment outcome.
We acknowledge Aboriginal and Torres Strait Islander peoples as the First Australians and Traditional Custodians of the lands where we live, learn and work.