|Duration||Mode of Delivery||Tuition Fee||Material Fee||Kitchen Location|
This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions.
This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
Who can Enroll
Students who would like to develop their skills and knowledge to create further educational and employment opportunities. English is their second language and hey have limited or no knowledge of hospitality and commercial cookery industry in Australia.
Graduates at this level will have broad knowledge and skills for paraprofessional/highly skilled work and/or further learning.
Possible job titles include: area manager or operations manager, café 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.
- An overall IELTS band 5.5 or equivalent
- Minimum 18 years of age at the time of enrolment
- High School Certificate (Equivalent to Australian Year 12)
|BSBDIV501||Manage diversity in the workplace|
|SITXHRM003||Lead and manage people|
|SITXMGT001||Monitor work operations|
|SITXFIN004||Prepare and monitor budgets|
|SITXFIN003||Manage finances within a budget|
|SITXGLC001||Research and comply with regulatory requirements|
|BSBMGT517||Manage operational plan|
|SITXMGT002||Establish and conduct business relationships|
|SITXCCS008||Develop and manage quality customer service practices|
|BSBMGT617||Develop and implement a business plan|
|SITXHRM004||Recruit, select and induct staff|
|SITXMPR007||Develop and implement marketing strategies|
|SITXFIN005||Manage physical assets|
|SITXHRM006||Monitor staff performance|
|SITXWHS004||Establish and maintain a work health and safety system|
|SITHIND002||Source and use information on the hospitality industry|
|SITXFSA001||Use hygienic practices for food safety|
|SITHCCC001||Use food preparation equipment|
|SITHCCC003||Prepare and present sandwiches|
|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|
|SITHCCC012||Prepare poultry dishes|
|SITHCCC013||Prepare seafood dishes|
|SITHCCC014||Prepare meat dishes|
|SITHCCC019||Produce cakes, pastries and breads|
|SITHKOP005||Coordinate cooking operations|
|BSBSUS401||Implement and monitor environmentally sustainable
|SITXWHS003||Implement and monitor work health and safety practices|