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SIT50422 Diploma of Hospitality Management

Free TAFE Hospitality

Next intake February 2025
LocationsGeelong City Campus
DurationFull-time: 6 Months

Course description

If you love working with people and are looking for a rewarding career in the hospitality industry, then this course is for you!

You will learn to develop quality customer service skills, manage finances within a budget, and manage staff and regulatory requirements. The learning style combines hands-on and theory, teaching you everything you need to become a highly skilled manager in the hospitality industry.

Possible career outcomes

  • Front of house manager
  • Cafe or Restaurant Owner
  • Hospitality manager
  • Food and Beverage Manager
  • Functions Manager
  • Bar Manager

Applications & attendance

Applications for this course are not currently open.

Please contact customer service on 52250538 during business hours to discuss upcoming intake dates.

2025 February
Geelong City Campus 
Open: 1 Aug 2024
Close: 1 Feb 2025 
Class DayTuesday, Wednesday & Thursday 8am-5pm
Full-time: 6 Months    


Students may need to complete some self-paced learning and assessment activities outside class time. This will be different for each course and will depend on a student’s level of skill and experience.

Class days and times in the above table are indicative. Prior to course commencement, changes may be necessary. Follow the link for more information on Attendance mode definitions. When you submit your application, please make sure you answer all the questions. Only successful applicants with complete applications will receive an offer. We issue offers as soon as possible. Follow the link for more information on Offer timing.

Many courses have limited places and high demand. We may close an intake before the date above. We recommend you apply early. If student numbers are insufficient we may cancel an intake or a course. An application does not guarantee a place in this course.

  • Applicants must be 17 years and over at the time of course commencement.
  • Applicants are expected to have literacy and numeracy skills at Year 11 or Year 12 or Australian Core Skills Framework Level 3.

  • Applicants must hold Certificate III Commercial Cookery and the Certificate IV in Kitchen Management or hold relevant qualifications or units of competency. Applicants who do not hold these qualifications will need to complete these units prior to course commencement.
  • You must reside in Victoria to access Victorian Government Subsidised Fees and any incentive such as Free TAFE. Full fees apply to all non-Victorian residents.

Pre-training review

Each student must complete a pre-training review as part of their application. The outcome of your pre-training review assists our teachers and trainers to better understand your capabilities prior to training and enables you to be matched to the right program. Your literacy and numeracy skills will be evaluated and you may be required to undertake a separate assessment. Follow this link for more information about literacy and numeracy skills .

In order to prepare for your LLN, you may wish to attempt some practise tests in which you will find similar questions (with solutions too). These practice tests are not VSL approved but may be similar in question type and level of difficulty to what may be asked in the VSL approved LLN. Click here for practice tests. Please note, the VSL approved LLN cannot be resat within 3 months of undertaking it.

Personal Learning Requirements

There are personal learning requirements for each qualification at The Gordon. These are essential personal capabilities and skills required to successfully complete the course and be ready to work in the industry.

Please review the requirements here and consider any challenges you may have in meeting them. When applying for your course, please let us know what support you may need.

Selection mode

Core Units Code Hours
Develop and manage quality customer service practices SITXCCS016 30
Enhance customer service experiences SITXCCS015 40
Establish and conduct business relationships SITXMGT005 60
Identify and manage legal risks and comply with law SITXGLC002 80
Implement and monitor work health and safety practices SITXWHS007 30
Lead and manage people SITXHRM009 60
Manage conflict SITXCOM010 20
Manage finances within a budget SITXFIN009 30
Monitor work operations SITXMGT004 20
Prepare and monitor budgets SITXFIN010 30
Roster staff SITXHRM008 30
Elective Units Code Hours
Lead diversity and inclusion BSBTWK501 60
Manage business operational plans BSBOPS502 70
Operate a bar SITHFAB023 35
Package prepared foodstuffs SITHCCC026 15
Participate in safe food handling practices SITXFSA006 40
Plan and monitor espresso coffee service SITHFAB038 80
Prepare and serve espresso coffee SITHFAB025 30
Prepare and serve non-alcoholic beverages SITHFAB024 20
Prepare appetisers and salads SITHCCC028 25
Prepare dishes using basic methods of cookery SITHCCC027 45
Prepare stocks sauces and soups SITHCCC029 35
Produce cakes pastries and breads SITHCCC041 55
Provide responsible service of alcohol SITHFAB021 10
Serve food and beverage SITHFAB027 80
Use food preparation equipment SITHCCC023 25
Use hygienic practices for food safety SITXFSA005 15
Work effectively as a cook SITHCCC043 100


Please note that the listed electives are delivered by The Gordon but you may not need to complete all of these units to successfully complete this qualification. If you have previously completed any of the units of competency relevant to this course, you may be eligible for Credit Transfer (CT). Any previous relevant experience may qualify you for Recognition of Prior Learning (RPL). Find out more about CT or RPL here.

Assessment is based on:

  • Hands-on work
  • Written assignments 
  • Team projects
  • Exam 
  • May also be based on Service periods

This course is eligible for Free TAFE!

Eligible Victorian students who elect to use their Free TAFE opportunity will not incur any tuition fees. Material and resources fees still apply. Follow the link for further information and to check the eligibility criteria.

FeesRateUnitIndicative Course HoursIndicative Tuition Payable by StudentMax. Indicative Government Subsidy Total
Standard Tuition AUD $9.66 per hour 595 AUD $5,748.00 AUD $6,030.00
Full Fee Tuition AUD $13.33 per hour 595 AUD $7,931.00

Add the costs below to your relevant tuition fee

Materials AUD $185.00 Once
Education Levy AUD $89.25
Resources AUD $195.00 Once
Equipment Levy AUD $40.00 Once


All fees and charges are correct at time of publication but may change without notice. The student tuition fees are indicative only. Additional fees may apply. Where GST is applicable to any courses or materials, the fee displayed is inclusive of the GST.

Which fee will I pay?

Your fees will be charged according to your eligibility for government funding. For more information, visit our Fees & Payments pages.

Fee help and student loans

VET Student Loans are available for eligible students for tuition fees ONLY.
The current years maximum VET Student Loan Course Cap is $12,063

Payment plans may be available for students who are not eligible for a VET Student Loan.

VET Student Loan

To be eligible to apply for a VET Student Loan, applicants will be required to:

  • undertake an independent assessment test to ensure they possess Level 3 in reading and numeracy, or
  • provide their Year 12 certificate, or
  • provide evidence of completion of a Certificate IV or above.

  • Bachelor of Business at Deakin University
  • Bachelor of Nutrition Science at Deakin University
  • Bachelor of Commerce at Deakin University
  • Bachelor of Business at Torrens University

Many Gordon courses offer pathways to higher qualifications within The Gordon and in some cases, to university degrees. Your Gordon course may provide credit points which could reduce further study time. Follow the link to find more information about pathways, or contact Customer Service.

The Gordon can now issue packaged offers for international students – DIPLOMA + BACHELOR through our partnership with Torrens University.

Follow this link to find more information about International pathways.

Date published: 23/07/2024 8:00:55 AM