CRICOS Course Code: 107909K

Course Outline

This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

More information is available via the My Skills Website:

Entry Requirements

  • Students must be over 18 years of age
  • Students must have successfully completed SIT40516 Certificate IV in Commercial Cookery
  • Students must participate in a course entry interview to determine suitability for the course and student needs
  •  Students must have an IELTS* score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:


    o   Educated for 5 years in an English-speaking country; or

    o   Completed at least 6 months of a Certificate IV level course in an Australian RTO; or

    o   Successful completion of an English Placement Test

    *Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5.

Entry Restrictions

Students must be 18 years of age at the time of enrolment.

Course Details

The Diploma of Business is offered over 24 months, equating to 104 weeks, including 24 weeks holidays. This will be split into eight 10-week terms. You will receive an orientation from your trainer within one week of your enrolment.



Core or Elective


Manage diversity in the workplace



Manage operational plan



Enhance customer service experiences



Develop and manage quality customer service practices



Manage conflict



Manage finances within a budget



Prepare and monitor budgets



Research and comply with regulatory requirements



Roster staff



Lead and manage people



Monitor work operations



Establish and conduct business relationships



Implement and monitor work health and safety practices



Use hygienic practices for food safety



Coordinate cooking operations



Prepare seafood dishes*



Prepare meat dishes*



Produce desserts*



Produce cakes, pastries and breads*



Make a presentation



Design and produce business documents





Core or Elective


Identify hazards, assess and control safety risks



Work effectively with others



Provide service to customers



Coach others in job skills



Source and use information on the hospitality industry




Implement and monitor environmentally sustainable work practices



Prepare financial reports


Note: Students who have completed the units in bold will receive credit transfer and will complete all other units in 2 terms as per our schedule for these students.

In the final term, students will commence and complete their work placement and which requires them to complete 12 service periods for the unit SITHKOP005 Coordinate cooking operations. This unit SITHKOP005 may also be completed in the commercial kitchen as students may not be able to demonstrate that they can coordinate cooking operations in a work placement context. Therefore, the simulation will allow students to be able to supervise food production processes and coordinate commercial cooking operations. The unit SITHKOP005 Coordinate cooking operations is also co-assessed with SITXMGT001 Monitor work operations as this unit requires a context in which students can monitor work operations.
Students will also complete their four service periods for the unit SITXCCS008 Develop and manage quality customer service practices in the simulated business environment.
Service period hours are 4 hours.

Australian Business Management will assist students to find work placements. Students may also arrange their own work placement.

All workplaces will be checked using a facilities and equipment check prior to the placement commencing.

Assessors will visit and assess the student at least twice during the work placement.

ABM will ensure students have access to a range of resources as required in the units and training package however students will be required to have access to their own computers (including software programs such as Microsoft Office), printers, internet facilities, and stationery resources. Students will also be required to bring their own device to each session ensuring it has connectivity to the internet.

Assessment is competency based. Students are required to complete written and practical tasks, which reflect the requirements of the units of competency and current workplace practices. Assessment is continuous throughout the duration of the course. Completed and submitted work will be assessed within ten (10) working days and feedback provided to the student as soon as possible thereafter. Where the student’s work is assessed to be not yet satisfactory, he/she will be provided with additional advice, coaching or tutoring and the opportunity to re-submit the work with a view to having it assessed as satisfactory.
Feedback and information regarding the student’s competency, progress and study will be provided by the facilitator on a regular and ongoing basis. Ongoing support is also available to all learners and will be provided as soon as a need is identified.

Total number of units of competency (subjects) required to receive this qualification is 28, comprising of 15 core units and 13 elective units. These are listed under Course Structure.
The majority of components for this course, delivery and assessment, will be delivered during the course however learners are required to continue their study off site to ensure they gain a comprehensive understanding of the topic within each unit of competency.
Students are expected to spend 30 hours per unit, studying off site.

Students obtaining a ‘competent’ result for all listed competencies will be issued, by ABM, a nationally recognised award for the Diploma of Hospitality Management. ABM will issue the Certification within 30 days of the student being deemed competent in all units they are enrolled in. Students, who do not complete the required 28 units of competency to achieve the Diploma, will receive a Statement of Attainment for those units that they have successfully completed.

Student Support

To maximise the chance of students successfully completing their training, ABM will identify any support individual students need prior to their enrolment and provide access to that support throughout their training. This will be done using both the Enrolment Form, and a Pre-Enrolment Form, that students are required to fill in.
The aim of both documents is to provide any support that may be required. This could include:

  • Language, Literacy and Numeracy (LLN) support
  • Assistive Technology
  • Additional Tutorials, and / or
  • Other mechanisms, such as assistance in using technology for online delivery components.

Where this support attracts an additional cost to the student, ABM will make this clear prior to accepting the student’s enrolment. If there are limitations to the support ABM is able to provide, these limitations will be made clear in information provided to a potential student.
Where ABM identifies required support, such as literacy or numeracy, English or other language barriers or physical capabilities, and it cannot provide such support directly, it will refer the student to a third party. The costs of such third-party support will the responsibility of the individual.
Where ABM is not capable of offering an environment suitable for the needs of a student with specific identified needs, it will inform them accordingly and may direct the student to a provider that can, and thus will not process their enrolment.

Fees and charges

Total Course Fee is AUD $25,300 comprising
Enrolment Fee – AUD$250.00 (non-refundable)
Student Resources – textbooks, printed notes, uniforms etc. – AUD$1,050.00
Tuition Fees – AUD$24,000.00
Payment schedule
On enrolment: Applicants are required to pay $250 non-refundable enrolment fee + $1,050 resource + $1,000 tuition fee = Total $2,300.
During the course: 23 subsequent payments of $1,000 will be made at monthly intervals.

Job roles

Banquet or function manager

Chef de cuisine

Prior and existing Skills

It is important that you inform and advise ABM, prior to enrolment, about any existing skills and prior knowledge and education, to ensure they can provide you with the
appropriate structure and support during the course.
Credit Transfer and Recognition of prior learning (RPL)
Credit transfer is available for completed past studies in areas related to the qualification that participants plan to enrol in. Participants are advised of the process of applying for credit transfer and assisted by the Trainer / Assessor to apply.
Candidates who believe they have already obtained current skills and knowledge that would otherwise be covered in the qualification / unit of competence for which they intend to attain, but have no formal prior learning, should apply for RPL at the time of enrolment. The candidate’s skills and knowledge will be assessed and validated, and where appropriate, units of competency acknowledged, and face-to-face training reduced.
The recognition of prior learning procedure will be made known to you at the time of enrolment. If you can demonstrate competency through provision of sufficient, current, valid and authentic evidence of work experience, life skills, and study or via other evidence, then you may be granted RPL for that unit of competency.

Pathways to Further Study / Career Opportunities

After achieving this qualification, graduates may undertake the next qualification up the SIT60316 Advanced Diploma of Hospitality Management.

Additional Information

Please read the Student Handbook prior to enrolment as this contains valuable information about ABM. For further information, please contact ABM by sending an email to or call us on +61 (02) 9160 4507.