Course Description:

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)

Intake Dates 2021/22

11/10/2021 - Term 4
31/01/2022 - Term 1
25/04/2022 - Term 2
18/7/2022 - Term 3
10/10/2022 - Term 4