Course description
If you love working with people and are looking for a rewarding career in the hospitality industry, then this course is for you!
You will learn to develop quality customer service skills, manage finances within a budget, and manage staff and regulatory requirements. The learning style combines hands-on and theory, teaching you everything you need to become a highly skilled manager in the hospitality industry.
Information sessions
5:30pm
Auditorium (H1.03)
Geelong City
Possible career outcomes
- Front of house manager
- Cafe or Restaurant Owner
- Hospitality manager
- Food and Beverage Manager
- Functions Manager
- Bar Manager
Applications & attendance
How to apply
- Follow our instructions for how to apply for a course.
- Apply online by selecting an intake from the Applications & attendance table below.
If you need help, visit Customer Service or request application support via email.
Submission of an application does not guarantee a place in the course.
| Intake | Applications | Attendance | Classes | |
|---|---|---|---|---|
| 2025 February Geelong City Campus |
Open: 1 Aug 2024 Close: 1 Feb 2025 |
Class Day | Full Time Tuesday, Wednesday & Thursday 8am-5pm | Apply |
Class times are indicative and may change before the course starts. Students may need to complete some self-paced learning and assessments outside class, varying by course and skill level, or may be required to attend classes both on campus and online.
Follow the link for more information on attendance mode definitions and offer timing.
An application doesn't guarantee a place in the course.
Many courses have limited spots and may fill quickly, so apply early and ensure your application is fully completed, as only successful applicants will receive offers, issued as soon as possible. If numbers are low, intakes or courses may be cancelled.
Entrance requirements
- Applicants must be 17 years and over at the time of course commencement.
- Applicants are expected to have literacy and numeracy skills at Year 11 or Year 12 or Australian Core Skills Framework Level 3.
- Applicants must hold Certificate III Commercial Cookery and the Certificate IV in Kitchen Management or hold relevant qualifications or units of competency. Applicants who do not hold these qualifications will need to complete these units prior to course commencement.
- You must reside in Victoria to access Victorian Government Subsidised Fees and any incentive such as Free TAFE. Full fees apply to all non-Victorian residents.
Personal Learning Requirements
There are personal learning requirements for each qualification at The Gordon. These are essential personal capabilities and skills required to successfully complete the course and be ready to work in the industry.
Please review the requirements here and consider any challenges you may have in meeting them. When applying for your course, please let us know what support you may need.
Pre-training review
Each student must complete a pre-training review as part of their application. The outcome of your pre-training review assists our teachers and trainers to better understand your capabilities prior to training and enables you to be matched to the right program. Your literacy and numeracy skills will be evaluated and you may be required to undertake a separate assessment. Follow this link for more information about literacy and numeracy skills.
In order to prepare for your LLN, you may wish to attempt some practise tests in which you will find similar questions (with solutions too). These practice tests are not VSL approved but may be similar in question type and level of difficulty to what may be asked in the VSL approved LLN. Click here for practice tests. Please note, the VSL approved LLN cannot be resat within 3 months of undertaking it.
Units & assessments
| Core Units | Code | Hours |
|---|---|---|
| Develop and manage quality customer service practices | SITXCCS016 | 30 |
| Enhance customer service experiences | SITXCCS015 | 40 |
| Establish and conduct business relationships | SITXMGT005 | 60 |
| Identify and manage legal risks and comply with law | SITXGLC002 | 80 |
| Implement and monitor work health and safety practices | SITXWHS007 | 30 |
| Lead and manage people | SITXHRM009 | 60 |
| Manage conflict | SITXCOM010 | 20 |
| Manage finances within a budget | SITXFIN009 | 30 |
| Monitor work operations | SITXMGT004 | 20 |
| Prepare and monitor budgets | SITXFIN010 | 30 |
| Roster staff | SITXHRM008 | 30 |
| Elective Units | Code | Hours |
| Lead diversity and inclusion | BSBTWK501 | 60 |
| Manage business operational plans | BSBOPS502 | 70 |
| Operate a bar | SITHFAB023 | 35 |
| Package prepared foodstuffs | SITHCCC026 | 15 |
| Participate in safe food handling practices | SITXFSA006 | 40 |
| Plan and monitor espresso coffee service | SITHFAB038 | 80 |
| Prepare and serve espresso coffee | SITHFAB025 | 30 |
| Prepare and serve non-alcoholic beverages | SITHFAB024 | 20 |
| Prepare appetisers and salads | SITHCCC028 | 25 |
| Prepare dishes using basic methods of cookery | SITHCCC027 | 45 |
| Prepare stocks, sauces and soups | SITHCCC029 | 35 |
| Produce cakes, pastries and breads | SITHCCC041 | 55 |
| Provide responsible service of alcohol | SITHFAB021 | 10 |
| Serve food and beverage | SITHFAB027 | 80 |
| Use food preparation equipment | SITHCCC023 | 25 |
| Use hygienic practices for food safety | SITXFSA005 | 15 |
| Work effectively as a cook | SITHCCC043 | 100 |
Please note that the listed electives are delivered by The Gordon but you may not need to complete all of these units to successfully complete this qualification. If you have previously completed any of the units of competency relevant to this course, you may be eligible for Credit Transfer (CT). Any previous relevant experience may qualify you for Recognition of Prior Learning (RPL). Find out more about CT or RPL here.
Assessment is based on:
- Hands-on work
- Written assignments
- Team projects
- Exam
- May also be based on Service periods
Fees
This course is eligible for Free TAFE!
Eligible Victorian students who elect to use their Free TAFE opportunity will not incur any tuition fees. Material and resources fees still apply. Follow the link for further information and to check the eligibility criteria.
| Fees | Rate | Unit | Indicative Course Hours | Indicative Tuition | Indicative Gov Total |
|---|---|---|---|---|---|
| Standard Tuition | AUD $9.66 | per hour | 595 | AUD $5,748.00 | AUD $6,030.00 |
| Full Fee Tuition | AUD $13.33 | per hour | 595 | AUD $7,931.00 |
| Add the costs below to your relevant tuition fee | |||||
|---|---|---|---|---|---|
| Education Levy | AUD $89.25 | Charged at enrolment | |||
| Equipment Levy | AUD $40.00 | Once | charged at enrolment | ||
| Materials | AUD $185.00 | Once | charged at enrolment | ||
| Resource Fee | AUD $195.00 | Once | charged at enrolment | ||
All fees and charges are correct at time of publication but may change without notice. The student tuition fees are indicative only. Additional fees may apply. Where GST is applicable to any courses or materials, the fee displayed is inclusive of the GST.
Which fee will I pay?
Your fees will be charged according to your eligibility for government funding. For more information, visit our Fees & Payments pages.
Fee help
Payment plans may be available for eligible students who need assistance to manage their fee payments.
Vet student loans
VET Student Loans are available for eligible students for tuition fees ONLY.
To be eligible to apply for a VET Student Loan, applicants will be required to:
- undertake an independent assessment test to ensure they possess Level 3 in reading and numeracy, or
- provide their Year 12 certificate, or
- provide evidence of completion of a Certificate IV or above.
Loan cap for this course
$12,063
Further study options
- Bachelor of Business at Deakin University
- Bachelor of Nutrition Science at Deakin University
- Bachelor of Commerce at Deakin University
- Bachelor of Business at Torrens University
Many Gordon courses offer pathways to higher qualifications within The Gordon and in some cases, to university degrees. Your Gordon course may provide credit points which could reduce further study time. Follow the link to find more information about pathways, or contact Customer Service.