Diploma of Hospitality overview table

Course Structure and Units

BSBDIV501 Manage diversity in the workplace
BSBMGT517 Manage operational plan
SITXCCS007 Enhance the customer service experience
SITXCCS008 Develop and manage quality customer service practices
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFIN004 Prepare and monitor budgets
SITXGLC001 Research and comply with regulatory requirements
SITXHRM002 Roster staff
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXMGT002 Establish and conduct business relationships
SITXWHS003 Implement and monitor work health and safety practices
SITXFSA001 Use hygienic practices for food safety
SITHCCC001 Use food preparation equipment
SITHCCC020 Work effectively as a cook
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITXFIN002 Interpret financial information
SITXINV003 Purchase goods
SITXINV004 Control stock
SITHIND002 Source and use information on the hospitality industry
SITXHRM006 Monitor staff performance
SITXFSA001 Use hygienic practices for food safety
SITHIND004 Work effectively in hospitality service
SITXHRM006 Monitor staff performance
BSBPEF301 Organise personal work priorities
SITXFIN002 Interpret financial information
BSBSUS211 Participate in sustainable work practices
SITXHRM004 Recruit, select and induct staff
SITXINV003 Purchase goods
SITXINV004 Control stock
SITHIND002 Source and use information on the hospitality industry
SITHXCCS002 Provide visitor information
SITHFAB005 Prepare and serve espresso coffee
SITHFAB014 Provide table service of food and beverage
SITHFAB002 Provide responsible service of alcohol
SITHFAB016 Provide advice on food


There are no pre-requisites for entry to the Diploma of Hospitality Management course.

Employment Outcomes

Successful completion of this course provides the skills and knowledge to perform as a restaurant manager, bar manager, hotel manager, executive chef, caterer or small business owner.

All nationally recognised qualifications also cover a range of general employability skills that are required in the hospitality industry including communication, teamwork, problem solving, initiative and enterprise, planning and organisation, self-management, learning and technology.


To enrol in this course you must be at least 15 years old. The course can be delivered on a full-time or part-time basis so is suitable for a range of employees.

AVTES welcomes students from disadvantaged groups or with disabilities to apply.

Email hello@avtes.com.au to enrol now.


Course prices for the Diploma of Hospitality Management.

Stream Tuition Fees (SFP) Tuition Fees (Full Fee / RPL)
Kitchen Management $ 10,687.50 $ 15,525.00
if completed SIT40416 $ 3,087.50 $ 4,485.00
Restaurant Management $ 10,450.00 $ 15,180.00
if completed SIT40416 Restaurant /Cafe Supervisor $ 3,800.00 $ 5,520.00

SFP – Skills First Program

Our Fees page covers how we set our fees and includes refund information. It adheres to government requirements set annually. All fees are based on qualification program hours and tuition fees may vary depending on units/hours undertaken or changed electives and student tuition fees as published are subject to change given individual circumstances at enrolment.

Government Funding

This course is eligible for government funding. To see if you meet eligibility requirements check out our Government Funding Opportunities page, or simply contact us directly.

Course Duration and Delivery Mode

This program is a self-paced competency based program. The duration is typically 12 months, or less with RPL. The program is delivered under a workplace training model in your workplace and includes 4 visits per year.

Training Hours and Commitment

To ensure a student a keeps up with course requirements and completes in the nominated duration they will need to commit to;

  • a minimum of 13 hours per week to complete course work requirements;
  • working a minimum average of 30 hours per week in their role;
  • and attend any scheduled visits with your trainer for the purpose of training and/or assessment activities.

Note: Weekly commitment will vary depending on the unit of competency being undertaken.

Assessment Methods

Assessment of this course may involve the following types of assessment.

  • Written activities / projects
  • Verbal questions
  • Work examples
  • Observation
  • Supervisor verification
  • Recognition of prior learning (RPL)

RPL and Credit Transfers

RPL, or recognition or prior learning, is available to all applicants. Upon enrolment you will be asked to provide a portfolio of supporting evidence. We honor credit transfers from all current nationally recognised training. You will need to provide statements of attainment from your previous study. To find out more about how to provide information for credit transfers or RPL see here.

Further Training Opportunities

Opportunities for further training include Advanced Diploma of Hospitality Management.