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 the industry to coordinate hospitality operations.

Eligible Students

  • Australian Citizens & Permanent Residents
  • International citizens living in Australia

Entry Requirements

  • Learners must be over 18 years of age.
  • Learners must have completed Year 12/ Senior Certificate; OR
  • Hold an AQF qualification at level 3 or above; OR Pass an approved LLN Test (Language, Literacy & Numeracy)

Computer Requirements

You will need to ensure they can connect to the internet and have the capability to use our online learning system that meets the minimum technical requirements, which are:

  • Access to a laptop/computer is preferred.

  • An operating system supporting the following browsers (current version and up to three most recent versions): Chrome, Firefox, Safari (excluding Safari on Windows), and Microsoft Edge.

  • For Windows: Windows 10, 4 Gb RAM installed (minimum).

  • For MAC: Mac OS X 10.13 or above.

  • Access to Word processing software, such as Microsoft Word.

  • Reliable internet connection.

  • Should have basic computer and MS Office skills (Word, Excel and PowerPoint).

Career Insights

Possible job titles include:

  • Banquet or function manager.
  • Bar manager.
  • Café manager.
  • Chef de cuisine.
  • Chef patissier.
  • Club manager.
  • Executive housekeeper.
  • Front office manager.
  • Gaming manager.
  • Kitchen manager.
  • Motel manager.
  • Restaurant manager.
  • Sous chef.
  • Unit manager catering operations.

Delivery

  • 100% Online
  • Blended Learning

Assessments

Assessment will usually commence in the session following delivery. Students will be required to perform a range of assessment tasks including but not limited to the;

  • Written Questions
  • Project
  • Case Studies
  • Assignments
  • Demonstration / Observation
  • Role Plays

Course Credit

Course Credit is the value assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications. Course Credit reduces the amount of learning required to achieve a qualification and may be through Credit Transfer (CT) and/or Recognition of Prior Learning (RPL).

Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.

Course Structure

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
SITHCCC008 – Prepare vegetable, fruit, egg and farinaceous dishes
Elective Units
SITXFSA001- Use hygienic practices for food safety
SITHCCC005 – Prepare dishes using basic methods of cookery
SITHCCC001 – Use food preparation equipment
SITHCCC006 – Prepare appetisers and salads
SITHCCC007 – Prepare stocks, sauces and soups
SITHCCC013 – Prepare seafood dishes
SITHCCC014 – Prepare meat dishes
SITHCCC012 – Prepare poultry dishes
SITHCCC019 – Produce cakes, pastries and breads
SITHPAT006 – Produce desserts
SITHCCC018 – Prepare food to meet special dietary requirements
SITHCCC003 – Prepare and present sandwiches
SITXWHS002 – Identify hazards, assess and control safety risks
SITHCCC020 – Work effectively as a cook
Work Placement

Students must complete 360 Hours of work placement in an operational commercial kitchen during their studies. Students will be given the option to select their workplace provided the workplace meets the institute’s requirements. The Institute will arrange the workplace for all other students to complete their WBT. It is expected that the students should do 15 hours of work placement every week during Term 3 and Term 4 for 20 weeks and above their 20 hours of regular scheduled classes.

Fees

Full fee $3550
Payment Plans
Payment Options
Weekly and monthly payment plans available

Intake Dates

For the intake dates, please click here for more information.

CRICOS: 114869K
Campus: Sydney
Duration: Self-paced from 10-52 weeks
Student: Domestic

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