- RTO Number: 41244
- CRICOS Number: 04146E
- +61 439 543 500
- info@pacific.edu.au
Your gateway to the skills and knowledge needed to run world-class venues and lead teams across the hospitality industry. Manage operations, deliver quality customer service and ensure compliance with industry standards, combining hands-on training with classroom learning.
Full fee breakdown, intake dates and entry requirements, straight to your inbox.
Entry requirements, timelines and paperwork differ depending on where you are applying from. Pick the closest match and we will send you the right information.
You will need a Confirmation of Enrolment before you can apply for a student visa. We walk you through the sequence.
Transferring providers or moving into a trade qualification. Release and transfer rules apply, so talk to us first.
Placing students in trade qualifications. Request the agent pack with fees, intakes and commission terms.
We publish the full fee up front rather than asking you to call and find out. Approved course credit may reduce both your fees and your course duration.
Fees are for the full 104-week qualification. Approved course credit or recognition of prior learning may reduce both the fee and the duration. You will receive written notice of any change, and a new CoE if credit is approved after your original CoE has been issued.
Upon successful completion of the SIT50422, you will graduate with a powerful set of practical skills and the confidence to use them.
Recruit, roster, train and lead diverse hospitality teams to deliver top-notch service.
Oversee day-to-day operations, ensuring smooth service and compliance with regulations.
Interpret financial reports, manage budgets and control costs to improve profitability.
Design service standards that exceed guest expectations and build customer loyalty.
Create and run promotions and events that attract customers and boost revenue.
Implement and monitor WHS and RSA procedures to protect staff and customers.
You train using industry-standard environments that prepare you for your first day on the job as a leader, including live training venues with industry-standard kitchens, restaurants and service areas, plus commercial-grade front-office management systems.
To achieve this qualification you must demonstrate competency in 11 core units and 17 elective units. You must complete 28 units in total: 11 core units, plus 17 elective units (1 from Group A, 1 from Group B, 11 from Group C, and 4 more from Group C, Group D, elsewhere in the SIT Training Package, or any other current endorsed Training Package). All elective units must contribute to a valid, industry-supported vocational outcome. This course includes a mandatory work placement.
Prerequisites: an asterisk (*) against a unit code indicates a prerequisite requirement. Prerequisite units must be assessed before assessment of any unit marked with an asterisk. All prerequisite requirements are packaged within the qualification.
| Core units | Description |
|---|---|
| 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 |
| Electives units | Discription |
| SITHCCC023 | Use food preparation equipment |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC036 | Prepare meat dishes |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHKOP010 | Plan and cost recipes |
| SITHKOP012 | Develop recipes for special dietary requirements |
| SITHKOP013 | Plan cooking operations |
| SITHKOP015 | Design and cost menus |
| SITHPAT016 | Produce desserts |
| SITXFSA005 | Use hygienic practices for food safety |
Pacific College Sydney provides industry-relevant training and modern facilities so students develop practical skills that match current workplace expectations.
Classes and practical workshop sessions run at our Parramatta campus in the heart of Sydney’s second CBD, a short walk from Parramatta station and the light rail.
Applicants also complete a pre-enrolment review so we can identify any additional support you may need to finish the course successfully.
Most applicants who think they fall short actually have a pathway: through the LLN test, an EAP course, or prior study in Australia. Send us your details and we will tell you exactly where you stand and what is missing.
With this nationally recognised diploma, you will be qualified for supervisory and management positions across the diverse hospitality industry, including pubs, clubs, hotels, resorts, restaurants and events.
Oversee daily operations, staff and customer experience in venue and operations management roles.
Lead front-of-house operations within larger hotel and resort establishments.
Coordinate events, functions and guest services for hospitality venues.
Oversee shift operations, staff and service standards across a venue.
Begin your management career mentoring staff and maintaining service standards.
Use your business skills to start and run your own cafe, small bar or catering company.
Graduates may progress to the Advanced Diploma of Hospitality Management, or pursue university pathways in business or hospitality management with course credit.
Licensing and registration requirements differ between states and territories where relevant. Check with the relevant regulatory authority in the state where you intend to work.
Assessments are based on real workplace situations that meet industry standards, carried out in a simulated work environment to assess hands-on competency, collaboration and time management.
Methods include project work, presentations, reports, portfolios, case studies and short-answer questions. Assessment tasks:
Students are provided with clear instructions, templates and resources for each assessment task, an assessment plan for tracking due dates, and a cover sheet to be submitted with each task. Supporting documents, policies and procedures are set out in the student and assessor guides.
Students who do not meet competency requirements on an assessment have the opportunity to reassess, with the process and criteria provided in advance. Students may appeal assessment outcomes if they believe an assessment was not conducted fairly, under the college’s formal review process aligned with regulatory standards.
You can apply for course credit using past skills and experience, through credit transfer or recognition of prior learning. For international students, approved credit may reduce both your fees and your course duration, with written notice of the outcome and a new CoE if approved after your original CoE was issued.
Award issued: students who successfully complete this nationally recognised training are awarded the Diploma of Hospitality Management. Students who complete some but not all units receive a Statement of Attainment for the units achieved.
Send your details. An admissions adviser confirms your eligibility, the fee that applies to you, and the next intake date.
Provide your Year 12 evidence, English results and White Card. If you do not meet the English requirement, complete the LLN test.
Receive a written offer with the full fee schedule. Accept, pay the deposit, and your CoE is issued for your visa application.
Complete enrolment, attend orientation at Parramatta, and start on your intake date.
The course runs for 104 weeks in total: 80 weeks of training and assessment, plus 24 weeks of scheduled holidays. Each term is 10 weeks of delivery followed by a 3-week break.
The estimated total cost is AU$18,250, made up of a $16,000 tuition fee, a $2,000 material fee and a $250 enrolment fee. Contact us to find out about payment options.
Yes. Pacific College Sydney is a CRICOS-registered institution (Code: 04146E), fully authorised to deliver this course to international students in Australia.
You must have completed Year 12 or equivalent, be at least 18 years old and meet the English requirement of IELTS 6.0 overall with no band below 5.5. Students who do not meet the English requirement complete an LLN test before enrolment.
Yes. This course includes a mandatory work placement, giving you real experience in a live hospitality venue alongside your classroom and practical training.
The course covers 28 units in total: 11 core units and 17 elective units, drawn from approved elective groups to support a valid, industry-supported vocational outcome.
Yes. Pacific College Sydney offers credit transfer and Recognition of Prior Learning (RPL) for skills gained through professional experience. Approved credit may reduce your study duration and could affect your fees.
Graduates move into roles such as Restaurant Manager, Food and Beverage Manager, Front Office Manager, Duty Manager, Conferences and Events Coordinator, or start their own hospitality business.
This course uses a blended delivery model: 15 hours of face-to-face training per week at our Parramatta campus, plus 5 hours of self-directed online study.
Yes. Graduates can progress to the Advanced Diploma of Hospitality Management, or apply for credit toward a Bachelor of Business, Hospitality Management or Tourism and Hospitality Management degree.
Send us your details and we will confirm your eligibility, the fee that applies to you, and the next available intake at Parramatta.
