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.
Modes of delivery for this course are face-to-face class and online learning.
Timing/Loading:
20 hours/week
Specific days will be advised during orientation
Resource Fees:
$550
Tuition Fees:
$7,200
Entry Requirements:
- Australian Year 12 (or equivalent)
- IELTS 6.0 overall (or equivalent) with no band score less than 5.0
- Completion of SIT30821 Cert III in Commercial Cookery, SIT40521 Cert IV in Kitchen Management and SIT50422 Diploma of Hospitality Management or obtain RPL or credit transfer for required units
Matured Aged students are assessed on case by case basis on their eligibility to enrol to the respective course based on their working experience if they do not have evidence of previous required academic qualifications.
Students will also be required to undertake Language, Literacy and Numeracy (LLN) test at the time of enrolment and at any time if the college believes that their levels are not up to standards. Even if student has the appropriate IELTS score, they are still required to do the LLN test at time of enrolment.
Duration:
Total: 24 weeks*
(20 weeks study + 4 weeks break)
One Semester
*If course starts in Term 4, total course duration will be 26 weeks instead of 24 weeks due to year-end holiday.
Course Content:
BSBFIN601 Manage organisational finances
BSBOPS601 Develop and implement business plans
SITXCCS016 Develop and manage quality customer service practices
SITXFIN009 Manage finances within a budget
SITXFIN010 Prepare and monitor budgets
SITXFIN011 Manage physical assets
SITXGLC002 Identify and manage legal risks and comply with law
SITXHRM009 Lead and manage people
SITXHRM010 Recruit, select and induct staff
SITXHRM012 Monitor staff performance
SITXMGT004 Monitor work operations
SITXMGT005 Establish and conduct business relationships
SITXMPR014 Develop and implement marketing strategies
SITXWHS008 Establish and maintain a work health and safety system
SITXFSA005 Use hygienic practices for food safety
SITHCCC043* Work effectively as a cook
SITHCCC023* Use food preparation equipment
SITHCCC027* Prepare dishes using basic methods of cookery
SITHCCC028* Prepare appetisers and salads
SITHCCC029* Prepare stocks, sauces and soups
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031* Prepare vegetarian and vegan dishes
SITHCCC035* Prepare poultry dishes
SITHCCC036* Prepare meat dishes
SITHCCC037* Prepare seafood dishes
SITHCCC041* Produce cakes, pastries and breads
SITHCCC042* Prepare food to meet special dietary requirements
SITXFSA006 Participate in safe food handling practices
SITXFSA008* Develop and implement a food safety program
SITHPAT016* Produce desserts
SITXHRM008 Roster staff
SITXINV006* Receive, store and maintain stock
SITHKOP015* Design and cost menus
Assessment Methods:
- Reports
- Interviews
- Role playing
- Case studies
- Group projects
- Observations
- Presentations
- Problem solving
- Verbal interactions
- Practical demonstrations
Employment Opportunities:
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 acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
Further Education:
- BSB60420 Advanced Diploma of Leadership and Management (107208F)