Hospitality

Take your career to the next level with a management role in the diverse and evergrowing hospitality industry. This dynamic industry gives you the ability to work in hotels, restaurants, cafés, conference centres, private catering companies, healthcare environments or tourism and travel venues. These courses will provide you with substantial skills and knowledge to work internationally in almost any sector of the industry, and will give you specialised managerial skills in the areas of sales and marketing, human resources, financial management and business operations.

Industry Placement

You will undertake 36 unpaid shifts in the hospitality industry as part of this course. With the support of your CIT teachers, you will also gain casual employment opportunities in the hospitality industry to complement your studies!

  • Course Details
    Course/s

    Certificate III in Hospitality | SIT30616
    CRICOS: 090935G

    Certificate IV in Hospitality | SIT40416
    CRICOS: 090951G

    Diploma of Hospitality Management | SIT50416
    CRICOS: 090978G

    Advanced Diploma of Hospitality Management | SIT60316
    CRICOS: 091136G

  • Course Duration
    Duration

    TOTAL CIT PACKAGE: 2 years
    Certificate III: 6 months Certificate IV: 6 months Diploma: 6 months Advanced Diploma: 6 months

  • Course Intake
    Intake

    2022 Semester 1 (February) and Semester 2 (July)

    2023 Semester 1 (February) and Semester 2 (July)

  • Course Campus
    Campus

    CIT Reid

  • Course Fees
    Fees*

    Tuition Fees:

    2022: $6,850 per semester

    2023: $7,050 per semester

    Extra Fees:

    Certificate III: Uniform: $145

  • *Please note - Course fees are listed in $AUD and are based on a semester rate. Total course cost will vary depending on semester start date. Small fee increases may happen annually in line with CIT's fee pricing review. 2022 and 2023 fees are subject to change.

  • Entry Requirements

    Academic requirements:

    • Year 12 Certificate or equivalent


    Students over the age of 20 may be eligible for adult entry. Please refer to Entry Requirements for more information.

    English requirements:

    • IELTS 5.5 (no band score less than 5.0)
    • TOEFL iBT - 46
    • PTE Academic - 42 (minimum of 36 in each band)
    • Cambridge English test (C1 Advanced and B2 First) - 162
  • Course Subjects - Certificate III

    Certificate III in Hospitality | SIT30616 – 15 subjects

    Core: complete all 7 subjects

    • BSBWOR203 Work effectively with others
    • SITXCOM002 Show social and cultural sensitivity
    • SITXCCS006 Provide service to customers
    • SITHIND004 Work effectively in hospitality service
    • SITHIND002 Source and use information on the hospitality industry
    • SITXWHS001 Participate in safe work practices
    • SITXHRM001 Coach others in job skills

    Electives: complete 1 subject

    • SITXFSA001 Use hygienic practices for food safety
    • SITHIND001 Use hygienic practice for hospitality service

    Electives: complete 7 subjects

    • SITXFIN001 Process financial transactions
    • SITHFAB014 Provide table service of food and beverage
    • SITXFSA001 Use hygienic practices for food safety
    • SITHFAB002 Provide responsible service of alcohol
    • SITHFAB016 Provide advice on food
    • SITHFAB005 Prepare and serve espresso coffee
    • SITHFAB001 Clean and tidy bar areas
    • SITHFAB003 Operate a bar
    • SITXFSA001 Use hygienic practices for food safety
    • SITXINV002 Maintain the quality of perishable items

    Electives: On the job training

    • BSBSUS201 Participate in environmentally sustainable work practices
    • BSBCMM201 Communicate in the workplace
    • SITHCCC004 Package prepared foodstuffs
    • SITHFAB010 Prepare and serve cocktails
    • SITXFSA001 Use hygienic practices for food safety
    • SITHFAB004 Prepare and serve non-alcoholic beverages
    • SITHFAB011 Provide advice on beers, spirits and liqueurs
    • SITHACS002 Provide housekeeping services to guests
    • SITHACS001 Clean premises and equipment
    • SITHACS003 Prepare rooms for guests
    • SITXFSA002 Participate in safe food handling practices
    • SITXCCS002 Provide visitor information
    • SITHCCC002 Prepare and present simple dishes
    • SITXCCS004 Provide lost and found services
    • SITHACS005 Provide porter services
    • SITHFAB006 Provide room service
    • SITHFAB002 Provide responsible service of alcohol
    • SITHFAB007 Serve food and beverage
    • SITXINV001 Receive and store stock
    • SITXWHS002 Identify hazards, assess and control safety risks
    • SITXEBS001 Use social media in a business
    • SITHACS008 Provide accommodation reception services
    • SITTGDE001 Interpret aspects of local Australian Indigenous culture
  • Course Subjects - Certificate IV

    Certificate IV in Hospitality | SIT40416 – 21 subjects

    Core: complete all 9 subjects

    • SITXCOM005 Manage conflict
    • SITXWHS003 Implement and monitor work health and safety practices
    • SITXHRM001 Coach others in job skills
    • SITHIND004 Work effectively in hospitality service
    • SITXCCS007 Enhance customer service experiences
    • SITXFIN003 Manage finances within a budget
    • SITXHRM003 Lead and manage people
    • SITXMGT001 Monitor work operations

    Electives: complete 1 subject

    • SITXFSA001 Use hygienic practices for food safety
    • SITHIND001 Use hygienic practice for hospitality service

    Electives: complete 11 subjects (On Campus Learners)

    • SITEEVT005 Plan in-house events or functions
    • SITHFAB002 Provide responsible service of alcohol
    • SITHFAB011 Provide advice on beers, spirits and liqueurs
    • SITHFAB012 Provide advice on Australian wines
    • SITHFAB016 Provide advice on food
    • SITXINV003 Purchase goods
    • SITXWHS002 Identify hazards, assess and control safety risks
    • SITHIND002 Source and use information on the hospitality industry
    • SITXEBS001 Use social media in a business
    • SITXHRM002 Roster staff
    • SITHFAB003 Operate a bar
    • SITXFSA001 Use hygienic practices for food safety
    • SITXWHS001 Participate in safe work practices
    • SITHFAB005 Prepare and serve espresso coffee

    Electives: complete 11 subjects (Currently Working in Industry)

    • SITHACS002 Provide housekeeping services to guests
    • SITHACS008 Provide accommodation reception services
    • SITXFIN001 Process financial transactions
    • SITTTSL007 Process reservations
    • SITTTSL010 Use a computerised reservations or operations system
    • SITHACS007 Conduct night audit
    • SITXFIN001 Process financial transactions
    • SITXCCS002 Provide visitor information
    • BSBWRT301 Write simple documents
    • BSBSUS401 Implement and monitor environmentally sustainable work practices
    • SITXCOM004 Address protocol requirements
    • SITXCCS004 Provide lost and found services
    • SITHFAB006 Provide room service
    • SITXINV004 Control stock
    • SITXWHS001 Participate in safe work practices
    • SITHACS001 Clean premises and equipment
    • SITXFSA002 Participate in safe food handling practices
  • Course Subjects - Diploma

    Diploma of Hospitality Management | SIT50416 – 28 subjects

    Core: complete all 13 subjects

    • BSBDIV501 Manage diversity in the workplace
    • SITXCCS007 Enhance customer service experiences
    • 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
    • BSBMGT517 Manage operational plan

    Electives: Complete 15 subjects
    Cookery and Catering Stream

    • SITXFSA001 Use hygienic practices for food safety
    • 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, eggs and farinaceous dishes
    • SITHCCC012 Prepare poultry dishes
    • SITHCCC013 Prepare seafood dishes
    • SITHCCC014 Prepare meat dishes
    • SITHCCC018 Prepare food to meet special dietary requirements
    • SITHCCC019 Produce cakes, pastries and breads
    • SITXFSA002 Participate in safe food handling practices
    • SITHASC008 Prepare Asian cooked dishes
    • SITHCCC001 Use food preparation equipment
    • SITHKOP005 Coordinate cooking operations

    Electives: complete 15 subjects
    Food and Beverage Stream

    • SITHIND004 Work effectively in hospitality service
    • SITXFSA001 Use hygienic practices for food safety
    • SITXFIN001 Process financial transactions
    • SITXINV003 Purchase goods
    • SITHFAB014 Provide table service of food and beverage
    • SITXFSA001 Use hygienic practices for food safety
    • SITHFAB002 Provide responsible service of alcohol
    • SITHFAB016 Provide advice on food
    • SITHFAB005 Prepare and serve espresso coffee
    • SITHFAB003 Operate a bar
    • SITXFSA001 Use hygienic practices for food safety
    • SITHFAB011 Provide advice on beers, spirits and liqueurs
    • SITHFAB012 Provide advice on Australian wines
    • SITXMGT003 Manage projects
    • SITEEVT005 Plan in-house events or functions
    • SITXWHS002 Identify hazards, assess and control safety risks
    • SITXEBS002 Develop, implement and monitor the use of social media in a business
    • SITTTSL006 Prepare quotations
    • SITEEVT010 Manage on-site event operations
    • SITEEVT008 Manage event staging components
    • SITEEVT001 Source and use information on the events industry
  • Course Subjects - Advanced Diploma

    Advanced Diploma of Hospitality Management | SIT60316 – 33 subjects

    Core: complete all 16 subjects

    • BSBDIV501 Manage diversity in the workplace
    • BSBFIM601 Manage finances
    • BSBMGT617 Develop and implement a business plan
    • SITXCCS008 Develop and manage quality customer service practices
    • SITXFIN003 Manage finances within a budget
    • SITXFIN004 Prepare and monitor budgets
    • SITXFIN005 Manage physical assets
    • SITXGLC001 Research and comply with regulatory requirements
    • SITXHRM003 Lead and manage people
    • SITXHRM004 Recruit, select and induct staff
    • SITXHRM006 Monitor staff performance
    • SITXMGT001 Monitor work operations
    • SITXMGT002 Establish and conduct business relationships
    • SITXMPR007 Develop and implement marketing strategies
    • SITXWHS004 Establish and maintain a work health and safety system
    • BSBMGT517 Manage operational plan

    Electives: complete 17 subjects

    • SITHFAB014 Provide table service of food and beverage
    • SITXFSA001 Use hygienic practices for food safety
    • SITHFAB002 Provide responsible service of alcohol
    • SITHFAB016 Provide advice on food
    • SITHFAB003 Operate a bar
    • SITXFSA001 Use hygienic practices for food safety
    • SITHFAB011 Provide advice on beers, spirits and liqueurs
    • SITHFAB012 Provide advice on Australian wines
    • SITHIND004 Work effectively in hospitality service
    • SITXMGT003 Manage projects
    • BSBRSK501 Manage risk
    • SITEEVT005 Plan in-house events or functions
    • SITXFSA001 Use hygienic practices for food safety
    • SITXHRM002 Roster staff
    • SITXWHS002 Identify hazards, assess and control safety risks
    • SITXINV004 Control stock
    • SITXEBS002 Develop, implement and monitor the use of social media in a business
    • BSBMGT608 Manage innovation and continuous improvement
    • SITHFAB005 Prepare and serve espresso coffee
  • Likely Job Outcome

    Certificate IV: Food and beverage supervisor or team leader, bar supervisor or team leader, duty manager, shift manager.

    Diploma: Restaurant manager, banquet or function manager, bar manager, café manager, club manager, motel manager.

    Advanced Diploma: Food and beverage manager, operations manager, cafe owner or manager, human resources coordinator, sales and marketing coordinator.

  • Teaching Methods and Assessment

    Students will learn through a blend of face to face and online learning using digital and teacher resources, textbooks, and online learning and student engagement through eLearn.

    Students will be assessed through direct observation, portfolios, product based methods (reports, presentations) and evidence from the workplace.

  • Pathways to Further Study

    CIT’s credit transfer arrangements can reduce the time and fees required to complete a bachelor degree at university. If you successfully complete your CIT qualification and gain entry into the university below, you will receive the following:

    University of Canberra (UC)

    • Diploma of Hospitality Management | SIT50416  =  24 credit points (1 year) towards UC's Bachelor of Event and Tourism Management (MGB401.1)
    • Advanced Diploma of Hospitality Management | SIT60313  =  27 credit points (just over 1 year) towards UC's Bachelor of Event and Tourism Management (MGB401.1)

    We advise you speak directly with your chosen university in relation to credit transfer, entry requirements and their application process.

    Certificate III in Hospitality (6 months)
    PLUS
    Certificate IV in Hospitality (6 months)
    PLUS
    Diploma of Hospitality Management (6 months)
    PLUS
    Advanced Diploma of Hospitality Management (6 months)
    = 2 years of study
    ▼
    Optional degree pathway available