This qualification is suitable for students who intend on running a small-medium sized hospitality based business, this includes: restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Students will develop an understanding of industry operations and be given opportunities to develop the range of managerial skills required to coordinate hospitality operations. Students will also learn how to use a range of specialised/technical competencies to plan, execute and evaluate operations for refinement.
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:
$500
Tuition Fees:
$6,170
Entry Requirements:
- Australian Year 12 (or equivalent)
- IELTS 5.5 overall (or equivalent) with no band score less than 5.0
- Completion of SIT30816 Cert III in Commercial Cookery and SIT40516 Cert IV in Commercial Cookery 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:
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
SITXFSA001 Use hygienic practices for food safety
SITHCCC001 Use food preparation equipment
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
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Produce cakes, pastries and breads
SITHCCC020 Work effectively as a cook
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITHKOP005 Coordinate cooking operations
BSBSUS201 Participate in environmentally sustainable work practices
BSBWOR203 Work effectively with others
Assessment Methods:
- Reports
- Interviews
- Role playing
- Case studies
- Group projects
- Observations
- Presentations
- Problem solving
- Verbal interactions
- Practical demonstrations
Employment Opportunities:
- Front Office Manager
- Sous Chef and Unit Manager (catering operations)
- Kitchen Manager
- Restaurant Manager
Further Education:
- SIT60316 Advanced Diploma of Hospitality Management (108419J)
- BSB50120 Diploma of Business (107205J)
- BSB50420 Diploma of Leadership and Management (104154F)