Duration Mode of Delivery Tuition Fee Material Fee Enrolment Fee Kitchen Location
84 Weeks
  • Face to face training
  • Self-study (online)
$18,600.00 $500.00 $250.00 Richmond

Course Description

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.

Pathways

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.

Entry Requirements

  • 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)

CORE UNITS

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
BSBFIM601 Manage finances
SITXFIN005 Manage physical assets
SITXHRM006 Monitor staff performance
SITXWHS004 Establish and maintain a work health and safety system

ELECTIVE UNITS

SITHIND002 Source and use information on the hospitality industry
SITXCOM005 Manage conflict
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
work practices
SITXWHS003 Implement and monitor work health and safety practices
SITXHRM002 Roster staff