Course Overview
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.
Course Structure
The following 28 units of competency must be completed in order to achieve this qualification:
Core Units
- BSBDIV501 Manage diversity in the workplace
- BSBMGT517 Manage operational plan
- 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
Elective Units
- SITXFSA001 Use hygienic practices for food safety
- SITHKOP005 Coordinate cooking operations
- SITXHRM004 Recruit, select and induct staff
- SITXINV002 Maintain the quality of perishable items
- SITXINV003 Purchase goods
- SITXINV004 Control stock
- SITHCCC019* Produce cakes, pastries and breads
- SITHFAB007 Serve food and beverage
- SITHFAB016 Provide advice on food
- SITHIND002 Source and use information on the hospitality industry
- SITHCCC001 Use food preparation equipment
- SITHCCC006* Prepare appetisers and salads
- SITHCCC003* Prepare and present sandwiches
- SITHCCC018* Prepare food to meet special dietary requirements
- SITHCCC007* Prepare stocks, sauces and soups
Entry Requirement
Admission Requirements |
Minimum Age to Apply |
18 years and above. |
Academic Entry Requirements |
Schooling equivalent to Australian Year XII. |
Language Requirement |
IELTS Score (Minimum) |
Minimum IELTS band 5.5 or equivalent.
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Career Opportunities
This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager.
Internship or Work Placement
This course requires a total of 128 work placement hours to be completed.
Training Kitchen location: 54-56 La Trobe Street, Melbourne, VIC 3000