Hospitality

RGIT Australia offer the following accredited and nationally recognised qualifications in Hospitality Management to domestic students.

Hospitality

CRICOS CodeNational CodeQualificationsDurationTotal Tuition Fees*
081911ASIT30713Certificate III in Hospitality 27 Weeks A$10,000Learn more
081912MSIT40313Certificate IV in Hospitality 50 Weeks A$18,000Learn more
081913KSIT30813Certificate III in Hospitality 

(Commercial Cookery)
50 Weeks A$18,000Learn more
081914JSIT40413Certificate IV in Hospitality 

(Commercial Cookery)
79 WeeksA$24,000Learn more
081915GSIT50313Diploma of Hospitality102 weeksA$28,000Learn more
081918ESIT60313Advanced Diploma of Hospitality131 weeksA$32,000Learn more

* Please note: the total course tuition fees above, quoted in Australian dollars, are valid for 2012 only and are subject to change. Excludes course material, ingredients and /or equipment fees.

WORK-BASED ASSESSMENT
Certificates III & IV in Hospitality and Commercial Cookery require work-based assessment, also referred to as practical placement, is a compulsory requirement for completing hospitality qualifications at RGIT Australia.

Work-based assessment involves students working in a commercial enterprise to demonstrate their hospitality skills and to complete assessment requirements. RGIT Australia will arrange practical placement at a commercial enterprise for students.

The number of hours that a student must work is determined by the course requirement.  While working in the commercial enterprise, students will be supervised by staff there, and by RGIT Australia staff. Students will be paid a minimum of $5 per day and will be covered by WorkCover insurance for the time they spend on work-based assessment.

For students completing the Hospitality course as Work-based Training, a Traineeship or Apprenticeship, assessment will be conducted at their workplace throughout the duration of the course by RGIT Australia staff.

As part of work-based assessment, students are required to maintain a log book that records their experience and attendance at both the commercial enterprise and RGIT Australia.  The log book forms an essential part of course assessment and will be monitored regularly.  

In situations where a student’s log book does not show completion of the required workplace experience, the student must undertake additional work-based experience to meet the assessment requirements.

Prior to work placement: Students receive induction training at both RGIT and their place of work before commencing work-based placement.  Occupational Health and Safety training is part of RGIT course content and takes place at RGIT. RGIT trainers simulate work-place situations within the classroom so that students can practice their knowledge and skills.  Induction at the workplace allows students to become familiar with the workplace, procedures and staff.

Hospitality Courses

Certificate III in Hospitality

National CodeSIT30713Course Duration27 weeksCourse Tuition Fee*A$10,000
CRICOS Code081911AIntake DatesFeb Apr July Oct
*include ingredients, equipment, uniform & textbooks

Course Description
This certificate provides the skills and knowledge needed for an individual to work in many commercial hospitality settings such as restaurants, hotels, motels, clubs, cafes, coffee shops and catering operations. Students will be trained to have responsibility for others and to provide technical advice and support a team.

Career Opportunities
This course is designed for employment as kitchen assistants and supervisors, bar attendants, waiters, wine waiters, front of house assistants, assisting and supervising in restaurant and catering operations.

Entry Requirement
  • Satisfactory completion of the equivalent of Australian Year 10 or higher.
  • Be aged over 20 and have demonstrated skills acquired through work experience.
  • Demonstrate through an enrolment interview, either in person or by phone, that they have the skills and ability to succeed in their chosen area of study
Delivery Approach
Delivery is in the Classroom, a training kitchen, a simulated workplace environment and in the workplace (Work Placement). Delivery is a minimum of 20 hours per week over 3 days.

Qualification Recognition
This qualification is based on the principles, guidelines and standards set by Australian Quality Training Framework (AQTF) and have national recognition.

Course Structure
Students will need to complete the following 15 units of competency to attain the qualification.
Core Units
Unit CodeUnit of competency
SITXWHS101Participate in safe work practices
BSBWOR203BWork effectively with others
SITXHRM301Coach others in job skills
SITHIND201Source and use information in the hospitality industry
SITXCOM201Show social and cultural sensitivity
SITHIND301Work effectively in hospitality service
SITXCCS303Provide service to customers
Elective Units
Unit CodeUnit of competency
SITHFAB204Prepare and serve espresso coffee
SITHFAB203Prepare and serve non-alcoholic beverages
SITHFAB201Provide responsible service of alcohol
SITHFAB202Operate a bar
SITFAB101Clean and tidy bar areas
SITXFIN201Process financial transactions
SITXMPR402Create a promotional display or stand
SITXFSA101Use hygienic practices for food safety

Certificate IV in Hospitality

National CodeSIT40313Course Duration50 weeksCourse Tuition FeeA$18,000
CRICOS Code081912MIntake DatesFeb Apr July Oct
*include ingredients, equipment, uniform & textbooks

Course Description
This certificate builds on the Certificate III skills and knowledge to move into areas of skilled operations, team leading or supervision in various hospitality settings such as restaurants, hotels, motels, clubs, cafes, coffees shops and catering operations.

Career Opportunities
This course is designed to provide employment in areas such as kitchen supervisor, front desk or reception supervision, food and beverage supervisor, bar supervisor, supervision of catering operations, hospitality business operations or to continue higher studies in commercial cookery or lead to further studies at diploma and then degree level.

Entry Requirement
  • Satisfactory completion of the equivalent of Australian Year 11 or Certificate III or higher.
  • Be aged over 20 and have demonstrated skills acquired through work experience.
  • Demonstrate through an enrolment interview, either in person or by phone, that they have the skills and ability to succeed in their chosen area of study.
Delivery Approach
Delivery is in the Classroom, a training kitchen, a simulated workplace environment and in the workplace (Work Placement). Delivery is a minimum of 20 hours per week over 3 days.

Qualification Recognition
This qualification is based on the principles, guidelines and standards set by Australian Quality Training Framework (AQTF) and have national recognition.

Course Structure
Students will need to complete the following 21 units of competency to attain the qualification.
Core Units
Unit CodeUnit of competency
SITXHRM402Lead and manage people
SITXFIN402 Manage finances within a budget
SITXMGT401Monitor work operations
SITXWHS401Implement and monitor work health and safety practices
BSBDIV501AManage diversity in the workplace
SITXCCS401Enhance the customer service experience
SITXCOM401Manage conflict
SITXHRM301Coach others in job skills
SITHIND301Work effectively in hospitality service
Elective Units
Unit CodeUnit of competency
SITHFAB201Provide responsible service of alcohol
SITXFSA101Use hygienic practices for food safety
BSBSUS301AImplement and monitor environmentally sustainable work practices
SITHFAB309Provide advice on food
SITHFAB204Prepare and serve espresso coffee
SITHFAB203Prepare and serve non-alcoholic beverages
BSBWOR203BWork effectively with others
SITHIND201Source and use information on the hospitality industry
SITXCOM201Show social and cultural sensitivity
SITHFAB202Operate a bar
SITHFAB101Clean and tidy bar areas
SITXCCS303Provide service to customers

Hospitality (Commercial Cookery)

Certificate III in Hospitality (Commercial Cookery)

National CodeSIT30813Course Duration50 WeeksTotal Tuition FeeA$18,000
CRICOS Code081913KIntake DatesFeb Apr July OctCourse Material Fees$2800*

*includes ingredients,equipment,uniform & textbooks cost

Course description
This course provides students with the knowledge of food preparation, presentation and other skills necessary to become a commercial cook. The course includes planning, preparing, presenting and serving food in a commercial kitchen environment.

A wide range of cooking theories, methods and practical skills are delivered in this course. The course includes knowledge and skills of keeping high hygiene and safety standards in food preparation and the kitchen environment.

This course is designed for those who are keen on planning, preparing and presenting food in a catering or restaurant type environment. With the successful completion of this course students would have necessary skills and confidence to perform the role of a professional cook.

Career Opportunities
Employment as a chef/cook in hotels, restaurants, resorts, catering companies and/or to continue higher studies in commercial cookery at Certificate IV or Diploma levels 

Entry Requirement

  • Satisfactory completion of the equivalent of Australian Year 10 or higher.
  • Be aged over 20 and have demonstrated skills acquired through work experience.
  • Demonstrate through an enrolment interview, either in person or by phone, that they have the skills and ability to succeed in their chosen area of study

Credit Transfer
Students who have completed identical units from their course at other institutions will be given recognition for these units on presentation of a verified transcript, Award or Statement of Attainment. Application for credit transfer must be lodged in writing. The Application Form is available from the Download section of our website www.rgit.edu.au.

Recognition of Prior Learning (RPL)
Students who believe they already have some of the competencies in the course may apply for Recognition of Prior Learning (RPL). An essential requirement of RPL is proof that you currently have the required competencies. Applications can be made using the RPL Application Form and by providing evidence of competencies. Forms are available from our website www.rgit.edu.au or contact marketing@rgit.edu.au.

Delivery Approach
Delivery is in the Classroom, a training kitchen, a simulated workplace environment and in the workplace(Work Placement).Delivery is a minimym of 20 hours per week over 3 days.

Qualification recognition
This qualification is based on the principles, guidelines and standards set by Australian Quality Training Framework (AQTF) and have national recognition.

Course Structure
Students will need to complete 25 units of competency, consisting of the following units:

Core Units
Unit CodeUnit Name
SITXWHS101Participate in safe work practices
SITXFSA101Use hygienic practices for food safety
SITXFSA201Participate in safe food handling practices
SITXINV202Maintain the quality of perishable items
SITHKOP101Clean kitchen premises and equipment
SITHCCC101Use food preparation equipment
SITHCCC201Produce dishes using basic methods of cookery
SITHCCC202Produce appetisers and salads
SITHCCC203Produce stocks, sauces and soups
SITHCCC204Produce vegetable, fruit, egg and farinaceous dishes
SITHCCC308Produce cakes, pasties and breads
SITHPAT306Produce desserts
SITHCCC301Produce poultry dishes
SITHCCC302Produce seafood dishes
SITHCCC303Produce meat dishes
SITHCCC307Prepare food to meet special dietary requirements
SITHCCC309Work effectively as a cook
BSBUS201AParticipate in environmentally sustainable work practices
SITHKOP302Plan and cost basic menus
SITXHRM301Coach others in job skills
HLTAID003Provide first aid
BSBWOR203BWork effectively with others

 

Elective Units
Unit CodeUnit Name
SITXCCS401Enhance the customer service experience
SITXCOM201Show social and cultural sensitivity
SITHCCC304Produce and serve food for buffets
Certificate IV in Hospitality (Commercial Cookery)

 

ational CodeSIT40413Course Duration79 weeksCourse Tuition FeeA$24,000
CRICOS Code081914JIntake DatesFeb Apr July OctCourse Material Fees$2800*

*includes ingredients, equipment, uniform & textbooks


Description of course
This course aims to provide training and skill development in kitchen operations and management and reflects the role of a qualified chef.

Students will learn a board range of culinary skills designed for assisting in the day to day catering operation. The areas covered in this course include an understanding of the Hospitality industries, working in a team, communication and interpersonal skills, marketing and selling skills, business operational skill, menu and wage costing.

Career opportunities
This course is designed to provide you with the kitchen management skills that enable you to supervise a catering operation.

Entry requirement

  • Satisfactory completion of the equivalent of Australian Year 11 or Certificate III or higher.
  • Be aged over 20 and have demonstrated skills acquired through work experience.
  • Demonstrate through an enrolment interview, either in person or by phone, that they have the skills and ability to succeed in their chosen area of study.

Credit Transfer
Students who have completed identical units from their course at other institutions will be given recognition for these units on presentation of a verified transcript, Award or Statement of Attainment. Application for credit transfer must be lodged in writing. The Application Form is available from the Download section of our website www.rgit.edu.au.

Recognition of Prior Learning (RPL)
Students who believe they already have some of the competencies in the course may apply for Recognition of Prior Learning (RPL). An essential requirement of RPL is proof that you currently have the required competencies. Applications can be made using the RPL Application Form and by providing evidence of competencies. Forms are available from our website www.rgit.edu.au or contact marketing@rgit.edu.au.

Delivery Approach
Delivery is in the Classroom, a training kitchen, a simulated workplace environment and in the workplace(Work Placement). Delivery is a minimum of 20 hours per week over 3 days.

Qualification recognition
This qualification is based on the principles, guidelines and standards set by Australian Quality Training Framework (AQTF) and have national recognition.

Course structure
Students will need to complete 33 units of competency, consisting of the following units:

Core Units
Unit CodeUnit Name
SITXFSA101Use hygienic practices for food safety
SITXFSA201Participate in safe food handling practices
SITXINV202Maintain the quality of perishable items
SITHCCC101Use food preparation equipment
SITHCCC201Produce dishes using basic methods of cookery
SITHCCC202Produce appetisers and salads
SITHCCC203Produce stocks, sauces and soups
SITHCCC204Produce vegetable, fruit, egg and farinaceous dishes
SITHCCC308Produce cakes, pasties and breads
SITHPAT306Produce desserts
SITHCCC301Produce poultry dishes
SITHCCC302Produce seafood dishes
SITHCCC303Produce meat dishes
SITHCCC307Prepare food to meet special dietary requirements
SITHCCC309Work effectively as a cook
SITXMGT401Monitor work operations
SITXCOM401Manage conflict
SITHKOP402Develop menus for special dietary requirements
BSBSUS301AImplement and monitor environmentally sustainable work practices
SITXFIN402Manage finances within a budget
SITXWHS401Implement and monitor work health and safety practices
BSBDIV501AManage diversity in the workplace
SITHKOP403Coordinate cooking operations
SITHKOP302Plan and cost basic menus
SITXHRM301Coach others in job skills
SITXHRM402Lead and manage people
HLTAID003Provide first aid

 

Elective Units 
Unit CodeUnit Name
SITXWHS101Participate in safe work practices
SITKOP101Clean kitchen premises and equipment
SITXCCS401Enhance the customer service experience
BSBWOR203BWork effectively with others
SITXCOM201Show social and cultural sensitivity
SITHCCC304Produce and serve food for buffets

Diploma of Hospitality

National CodeSIT50313Course Duration102 weeksCourse Tuition FeeA$28,000
CRICOS Code081915GIntake DatesFeb Apr July OctCourse Material Fees$3000*

*include ingredients,equipment,uniform & textbooks


Course description
This program will provide you with a flexible career pathway to develop supervision and management skills associated with quality assurance and best practice in a range of hospitality areas, such as hospitality budgeting; workplace diversity; legal knowledge for business; rostering staff; and hospitality service and quality.

This course aims to develop a broad awareness and understanding of the hospitality industry. The skills and competencies attained reflect the level of Kitchen Manager or Chef.

Career opportunities
Employment in kitchen or hospitality management as a Kitchen Manager or Chef or further study to a degree level.

Entry Requirement

  • Satisfactory completion of the equivalent of Australian Year 12 or Certificate IV or higher.
  • Be aged over 20 and have demonstrated skills acquired through work experience.
  • Demonstrate through an enrolment interview, either in person or by phone, that they have the skills and ability to succeed in their chosen area of study.

Credit Transfer
Students who have completed identical units from their course at other institutions will be given recognition for these units on presentation of a verified transcript, Award or Statement of Attainment. Application for credit transfer must be lodged in writing. The Application Form is available from the Download section of our website www.rgit.edu.au.

Recognition of Prior Learning (RPL)
Students who believe they already have some of the competencies in the course may apply for Recognition of Prior Learning (RPL). An essential requirement of RPL is proof that you currently have the required competencies. Applications can be made using the RPL Application Form and by providing evidence of competencies. Forms are available from our website www.rgit.edu.au or contact marketing@rgit.edu.au.

Delivery Approach
Delivery is in the Classroom, a training kitchen, a simulated workplace environment and in the workplace(Work Placement).Delivery is a minimym of 20 hours per week over 3 days.

Qualification recognition
This qualification is based on the principles, guidelines and standards set by Australian Quality Training Framework (AQTF) and have national recognition.

Course structure
Students will need to complete the following 28 units of competency to attain the qualification.

Core Units
Unit CodeUnit Name
BSBMGT515AManage operational plan
SITXCCS501Manage quality customer service
SITXFIN501Prepare and monitor budgets
SITXGLC501Research and comply with regulatory requirements
SITMGT501Establish and conduct business relationships
SITXHRM401Roster staff
BSBDIV501AManage diversity in the workplace
SITXWHS401Implement and monitor work, health and safety practices
SITXFIN402Manage finances within a budget
SITXCOM401Manage conflict
SITXMGT401Monitor work operations
SITXHRM402Lead and manage people
SITXCCS401Enhance the customer service experience

 

Elective Units
Unit CodeUnit Name
SITHKOP403Coordinate cooking operations
SITHCCC309Work effectively as a cook
SITHCCC307Prepare food to meet special dietary requirements
SITHCCC304Produce and serve food for buffets
SITHCCC303Produce meat dishes
SITHCCC302Produce seafood dishes
SITHCCC301Produce poultry dishes
SITHCCC308Produce cakes, pastries and breads
SITHCCC204Produce vegetable, fruit, egg and farinaceous dishes
SITHCCC203Produce  stocks, sauces and soups
SITHCCC202Produce appetisers and salads
SITHCCC201Produce dishes using basic methods of cookery
HLTAID003Provide first aid
SITXFSA101Use hygienic practices for food safety
SITXFSA201Participate in safe food handling practices

Advanced Diploma of Hospitality

 

National CodeSIT60313Course Duration131 weeksTotal Tuition FeeA$32,000
CRICOS Code081918EIntake DatesFeb Apr July OctCourse Material Fees$3000*

*includes ingredients,equipment,uniform & textbooks


Course description
This program will provide you with a flexible career pathway to develop supervision and management skills associated with quality assurance and best practice in a range of hospitality areas, such as hospitality budgeting; workplace diversity; legal knowledge for business; rostering staff; and hospitality service and quality.

This course aims to develop a broad awareness and understanding of the hospitality industry. The skills and competencies attained reflect the level of Kitchen Manager or Chef.

Career opportunities
Employment in kitchen or hospitality management as a Kitchen Manager or Chef or further study to a degree level.

Entry Requirement

  • Satisfactory completion of the equivalent of Australian Year 12 or Diploma or higher.
  • Be aged over 20 and have demonstrated skills acquired through work experience.
  • Demonstrate through an enrolment interview, either in person or by phone, that they have the skills and ability to succeed in their chosen area of study.

Credit Transfer
Students who have completed identical units from their course at other institutions will be given recognition for these units on presentation of a verified transcript, Award or Statement of Attainment. Application for credit transfer must be lodged in writing. The Application Form is available from the Download section of our website www.rgit.edu.au.

Recognition of Prior Learning (RPL)
Students who believe they already have some of the competencies in the course may apply for Recognition of Prior Learning (RPL). An essential requirement of RPL is proof that you currently have the required competencies. Applications can be made using the RPL Application Form and by providing evidence of competencies. Forms are available from our website www.rgit.edu.au or contact marketing@rgit.edu.au.

Delivery Approach
Delivery is in the Classroom, a training kitchen, a simulated workplace environment and in the workplace(Work Placement).Delivery is a minimym of 20 hours per week over 3 days.

Qualification recognition
This qualification is based on the principles, guidelines and standards set by Australian Quality Training Framework (AQTF) and have national recognition.

Course structure
Students will need to complete the following 28 units of competency to attain the qualification.

Core Units
Unit CodeUnit Name
BSBFIM601AManage finances
BSBMGT617ADevelop and implement a business plan
SITXFIN601Manage physical assets
SITXHRM501Recruit, select and induct staff
SITXHRM503Monitor staff performance
SITXWHS601Establish and maintain a work health and safety system
SITXMPR502Develop and implement marketing strategies
SITXHRM402Lead and manage people
SITXMGT401Monitor work operations
SITXFIN402Manage finances within a budget
BSBDIV501AManage diversity in the workplace
BSBMGT515AManage operational plan
SITXCCS501Manage quality customer service
SITXFIN501Prepare and monitor budgets
SITXGLC501Research and comply with regulatory requirements
SITXMGT501Establish and conduct business relationships

 

Elective Units
Unit CodeUnit Name
SITXFSA101Use hygienic practices for food safety
SITHCCC201Produce dishes using basic methods of cookery
SITHCCC202Produce appetisers and salads
SITHCCC203Produce stocks, sauces and soups
SITHCCC204Produce vegetable, fruit, egg and farinaceous dishes
SITHCCC308Produce cakes, pasties and breads
SITHCCC301Produce poultry dishes
SITHCCC302Produce seafood dishes
SITHCCC303Produce meat dishes
SITHCCC304Produce and serve food for buffets
SITHCCC309Work effectively as a cook
SITXHRM401Roster staff