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.
Entry Requirements
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:
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
Training is currently delivered blended which includes online learning and face-to-face classroom delivery.
Assessments
Written activities assessment/ knowledge questions, assignment.
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 |
|---|
| SITXCCS015 – Enhance customer service experiences |
| SITXCCS016 – Develop and manage quality customer service practices |
| SITXCOM010 – Manage conflict |
| SITXFIN009 – Manage finances within a budget |
| SITXFIN010 – Prepare and monitor budgets |
| SITXGLC002 – Identify and manage legal risks and comply with law |
| SITXHRM008 – Roster staff |
| SITXHRM009 – Lead and manage people |
| SITXMGT004 – Monitor work operations |
| SITXMGT005 – Establish and conduct business relationships |
| SITXWHS007 – Implement and monitor work health and safety practices |
| Elective Units |
|---|
| SITHIND005 – Use hygienic practices for hospitality service |
| SITHIND008 – Work effectively in hospitality service |
| SITXCCS010 – Provide visitor information |
| SITXCCS012 – Provide lost and found services |
| SITXFSA006 – Participate in safe food handling practices |
| SITXINV007 – Purchase goods |
| SITXINV008 – Control stock |
| SITHIND006 – Source and use information on the hospitality industry |
| SITTTVL001 – Access and interpret product information |
| SIRXSTR001 – Develop an ecommerce strategy |
| SITEEVT023 – Plan in-house events |
| SITEEVT020 – Source and use information on the Events Industry |
| SIRXSTR001 – Develop an ecommerce strategy |
| BSBTWK503 – Manage meetings |
| BSBCMM411 – Make presentations |
| BSBTWK501 – Lead diversity and inclusion |
| SITXHRM010 – Recruit, select and induct staff |
Work Placement
Students must complete 200 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.
Course requires the completion of the following 28 Units (including 11 Core and 17 Electives)
Fees and Intake Dates
For fees and intake dates, please click here for more information.