International Course Info

Course code:


Course fee:



0.5 Year


To be a successful manager in the largest and fastest growing industry in the world, you need to understand customer needs and hold skills in both hospitality and business.

This course will teach you the skills required to succeed in the Hotel Management industry and will combine practical experience with business and management knowledge. You will learn the theoretical side of the hotel industry and study areas that provide you with a wide scope of understanding of the business. Given the far-reaching relevance of customer-focused business skills, this course offers you a scope for career progression that goes well beyond the hospitality industry.

Work Placement Hours:

Workplace learning (on the job training) of 144 hours in total, is required for the achievement of competencies to receive the Advanced Diploma of Hospitality Management. A teacher will assist with securing a work placemen for you and assist in the organization of the workplace learning and associated workplace activities in line with TAFE NSW policy.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.


  • Possible job titles include: Area manager or operations manager
  • Cafe owner or manager
  • Club secretary or manager
  • Executive chef
  • Executive housekeeper
  • Executive sous chef
  • Food and beverage manager
  • Head chef
  • Motel owner or manager
  • Rooms division manager


When you study with TAFE NSW, we want you to succeed. Entry requirements allow us to make sure that you have the right pre-existing knowledgeand skills to achieve your chosen qualification. You will need to provide evidence that you meet the requirements listed in this section.

  • Prerequisite: Diploma of Hospitality Management (RN12168)
    • The NSW Liquor and Gaming Regulations require students be 18 years of age or older if they are undertaking units that involve the service of alcohol and/or gaming operations
  • Academic IELTS 5.5 or TOEFL (iBT) 46 or TAFE NSW General English Program

    From mountains to oceans, from cities to country towns, international students can choose from over 50 campus locations across the state. Experience our vibrant spaces such as libraries, cafes and gyms as well as places you can network, socialise and just chill out.

    Learn more about TAFE NSW study locations


    LocationsStarting DatesCourse Fees
    Kingswood Feb , Jul A$7,180
    Ultimo Feb , Jul A$7,180


    LocationsStarting DatesCourse Fees
    Kingswood Feb , Jul A$7,180
    Ultimo Feb , Jul A$7,180


    Additional costs for uniforms, equipment, textbooks and materials (if applicable) range from A$300 - $1,000 per course.


    Learn more about Scholarships


    To receive this course students must complete all core units and, if available, a range of additional units.

    Note: Additional units contain compulsory and elective units which may vary between each semester and campus, and will depend on a number of considerations including the packaging rules for the qualification and demand for the unit.

    • Packaging Rules 33 Units must be completed
    • 16 core units, 17 elective units consisting of
    • 1 unit from Group A, 1 unit from Group B, 9 units from Group C, 6 units from Group C elsewhere in the SIT Training Package or any other current Training Package or accredited course
    • The selection of electives must be guided by the job outcome sought local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
    • Core Units
    • BSBDIV501 Manage diversity in the workplace
    • BSBFIM601 Manage finances
    • BSBMGT517 Manage operational plan
    • 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
    • SITHRM004 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
    • SITHIND001 Use hygienic practices for hospitality service
    • SITXFSA001 Use hygienic practices for food safety
    • SITHCCC020 Work effectively as a cook
    • SITHIND004 Work effectively in hospitality service
    • SITHKOP005 Coordinate cooking operations
    • CPPCLO2001A Maintain hard floor surfaces
    • CPPCLO2004A Maintain carpeted floors
    • CPPCLO2009A Clean glass surfaces
    • CPPCLO2010A Clean ceiling surfaces and fittings
    • CPPCLO2017A Clean wet areas
    • CPPCLO2019A Sort and remove waste and recyclable materials
    • CPPCLO2035A Maintain cleaning storage areas
    • CPPCLO3013A Clean window coverings
    • CPPCLO3016A Wash furniture and fittings
    • SITHACS001 Clean premises and equipment
    • SITHACS002 Provide housekeeping services to guests
    • SITHACS003 Prepare rooms for guests
    • SITHACS004 Launder linen and guest clothes
    • SITHACS005 Provide porter services
    • SITHACS006 Provide valet services
    • SITHACS007 Conduct night audit
    • SITHACS008 Provide accommodation reception services
    • SITTTSL002 Access and interpret product information
    • SITTTSL005 Sell tourism products and services
    • SITTTSL006 Prepare quotations
    • SITTTSL007 Process reservations
    • SITTTSL010 Use a computerised reservations or operations system
    • BSBADM502 Manage meetings
    • BSBRS401 Analyse and present research information
    • SITHASC001 Prepare dishes using basic methods of Asian cookery
    • SITHASC002 Prepare Asian appetisers and snacks
    • SITHASC003 Prepare Asian stocks and soups
    • SITHASC004 Prepare Asian sauces, dips and accompaniments
    • SITHASC005 Prepare Asian salads
    • SITHASC006 Prepare Asian rice and noodles
    • SITHASC007 Prepare curry pastes and powders
    • SITHASC008 Prepare Asian cooked dishes
    • SITHASC009 Prepare Asian desserts
    • SITHASC010 Produce Japanese cooked dishes
    • SITHASC011 Prepare sashimi
    • SITHASC012 Prepare sushi
    • SITHASC013 Prepare Japanese desserts
    • SITHASC014 Prepare dim sum
    • SITHASC015 Prepare Chinese roast meat and poultry dishes
    • SITHASC016 Prepare tandoori dishes
    • SITHASC017 Prepare Indian breads
    • SITHASC018 Prepare Indian sweetmeats
    • SITHASC019 Prepare Indian pickles and chutneys
    • SITXCCS002 Provide visitor information
    • SITXCCS004 Provide lost and found services
    • SITXCCS005 Provide club reception services
    • SITHCCC001 Use food preparation equipment
    • SITHCCC003 Prepare and present sandwiches
    • SITHCCC004 Package prepared foodstuffs
    • 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
    • SITHCCC009 Produce cook-chill and cook-freeze foods
    • SITHCCC010 Re-thermalise chilled and frozen foods
    • SITHCCC012 Prepare poultry dishes
    • SITHCCC013 Prepare seafood dishes
    • SITHCCC014 Prepare meat dishes
    • SITHCCC015 Produce and serve food for buffets
    • SITHCCC016 Produce pates and terrines
    • SITHCCC017 Handle and serve cheese
    • SITHCCC018 Prepare food to meet special dietary requirements
    • SITHCCC019 Produce cakes, pastries and breads
    • SITHCCC020 Work effectively as a cook
    • SITHCCC021 Prepare specialised food items
    • SITHCCC022 Prepare portion-controlled meat cuts and meat products
    • BSBCMM401 Make a presentation
    • SITXCOM004 Address protocol requirements
    • SITXCOM005 Manage conflict
    • BSBITU301 Create and use databases
    • BSBITU302 Create electronic presentations
    • BSBITU306 Design and produce business documents
    • BSBITU402 Develop and use complex spreadsheets
    • SITXCRI002 Manage a business continuity crisis
    • BSBEBU501 Investigate and design e-business solutions
    • SITXEBS002 Develop, implement and monitor the use of social media in a business
    • BSBSUS501 Develop workplace policy and procedures for sustainability
    • MSS405070A Develop and manage sustainable energy practices
    • SITEEVT005 Plan in-house events or functions
    • SITEEVT008 Manage event staging components
    • SITEEVT010 Manage on-site event operations
    • SITEEVT011 Research event trends and practice
    • SITEEVT013 Determine event feasibility
    • BSBFIA302 Process payroll
    • BSBFIA303 Process accounts payable and receivable
    • BSBFIA304 Maintain a general ledger
    • BSBFIA401 Prepare financial reports
    • BSBFIM502 Manage payroll
    • SITXFIN002 Interpret financial information
    • SITXFIN006 Manage revenue
    • HLTAID003 Provide first aid
    • SITHFAB002 Provide responsible service of alcohol
    • SITHFAB003 Operate a bar
    • SITHFAB004 Prepare and serve non-alcoholic beverages
    • SITHFAB005 Prepare and serve espresso coffee
    • SITHFAB006 Provide room service
    • SITHFAB007 Serve food and beverage
    • SITHFAB008 Operate and monitor cellar systems
    • SITHFAB009 Conduct a product tasting for alcoholic beverages
    • SITHFAB010 Prepare and serve cocktails
    • SITHFAB011 Provide advice on beers, spirits and liqueurs
    • SITHFAB012 Provide advice on Australian wines
    • SITHFAB013 Provide advice on imported wines
    • SITHFAB014 Provide table service of food and beverage
    • SITHFAB015 Provide silver service
    • SITHFAB016 Provide advice on food
    • SITHFAB017 Provide advice on food and beverage matching
    • SITHFAB018 Provide gueridon service
    • SITHFAB019 Plan and monitor espresso coffee service
    • SITHFAB020 Manage the sale or service of wine
    • SITXFSA001 Use hygienic practices for food safety
    • SITXFSA002 Participate in safe food handling practices
    • SITXFSA003 Transport and store food
    • SITXFSA004 Develop and implement a food safety program
    • BSBFRA502 Manage a franchise operation
    • SITHGAM001 Provide responsible gambling services
    • SITHGAM002 Attend gaming machines
    • SITHGAM003 Operate a TAB outlet
    • BSBHRM604 Manage employee relations
    • SITXHRM002 Roster staff
    • SITXHRM005 Manage volunteers
    • SITXINV002 Maintain the quality of perishable items
    • SITXINV004 Control stock
    • SITXINV005 Establish stock purchasing and control systems
    • SITHKOP003 Plan and display buffets
    • SITHKOP004 Develop menus for special dietary requirements
    • SITHKOP005 Coordinate cooking operations
    • SITHKOP006 Plan catering for events or functions
    • SITHKOP007 Design and cost menus
    • SITHKOP008 Select catering systems
    • BSBRSK501 Manage risk
    • BSBMKG401 Profile the market
    • SITXMPR001 Coordinate production of brochures and marketing materials
    • SITXMPR002 Create a promotional display or stand
    • SITXMPR003 Plan and implement sales activities
    • SITXMPR004 Coordinate marketing activities
    • SITXMPR005 Participate in cooperative online marketing initiatives
    • SITXMPR006 Obtain and manage sponsorship
    • SITHPAT001 Produce cakes
    • SITHPAT002 Produce gateaux, torten and cakes
    • SITHPAT003 Produce pastries
    • SITHPAT004 Produce yeast-based bakery products
    • SITHPAT005 Produce petits fours
    • SITHPAT006 Produce desserts
    • SITHPAT007 Prepare and model marzipan
    • SITHPAT008 Produce chocolate confectionery
    • SITHPAT009 Model sugar-based decorations
    • SITHPAT010 Design and produce sweet buffet showpieces
    • SITTPPD005 Develop host community awareness of tourism
    • SITTPPD007 Research and analyse tourism data
    • SITTPPD008 Develop tourism products
    • SITTPPD009 Develop environmentally sustainable tourism operations
    • SITTPPD010 Develop culturally appropriate tourism operations
    • CPPSEC2012A Monitor and control individual and crowd behaviour
    • CPPSEC3017A Plan and conduct evacuation of premises
    • CPPSEC3018A Provide for the safety of persons at risk
    • SITXWHS002 Identify hazards, assess and control safety risks
    • SITHIND001 Use hygienic practices for hospitality service
    • SITHIND002 Source and use information on the hospitality industry
    • SITHIND004 Work effectively in hospitality service


    From certificates to diplomas, degrees to study packages, you can take your study further with us.


    Plan your study around your life with a TAFE NSW study package. Our study packages allow for multiple courses to be packaged together that can lead you to a TAFE NSW or an Australian University Bachelor Degree with credits. This gives you a one stop shop by completing your applications for the whole package through TAFE NSW allowing you to apply for one student Visa for the full duration of the package.

    TAFE NSW allows for two or more courses to be packaged together, either to meet the prerequisite requirements for a course or to plan your studies around your career goals. You can submit a single TAFE NSW application form and will be able to apply for one Student Visa for the full duration of the package.