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CRICOS Course Code: 118161C

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.

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.

The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.

 
  • Minimum age of 18 years and above
  • Satisfactory completion of the equivalent of Australian Year 12 or higher.

    • 1.
    IELTS (General or Academic) overall PTE Academic TOEFL PB TOEFL IBT CAE Scale ELICOS (General English)
    6.0 50-58 547-587 78-82 169-175 n/a
    5.5 46 506 62 162 + 15 weeks
    4.0 38 478 51 154 + 30 weeks
    Note: Results older than two years are not acceptable (for offshore applicants) OR
    2. Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States OR
    3. Evidence that, within two years of their application date, they have successfully completed in Australia a foundation course or a senior secondary certificate of education or successfully completed substantial components (50% or more units according to the training package) IV or higher-level qualification, from the Australian Qualifications Framework on a student visa. OR
    4. Applicants originating from student visa assessment levels 1 and 2 countries without the required IELTS, or equivalent score must undertake language, literacy, numeracy and digital (LLND) test. For further information on student visa assessment levels visit Department of Home Affairs’ website at www.homeaffairs.gov.au.  
    Additionally, the learner is required to:  
    o   Complete the language, literacy, numeracy and digital (LLND) test prior to the commencement of the course.  
    o   Complete the Pre-Training Review which aims to identify training needs through questions on previous education or training, relevance of the courses to learner and relevant experience.  
    o   Students required to invest on average 5 hours a week of guided learning during the training weeks and does not include the term breaks.

    Graduates may find employment in Hospitality Industry as a:

    • area manager or operations manager
    • café owner or manager
    • club secretary or manager
    • executive housekeeper
    • food and beverage manager
    • motel owner or manager
    • rooms division manager.

    *It is not, however, intended to indicate that an individual will gain immediate employment on completion of this qualification.

    Full time: over a period of 104 weeks

    • 80 weeks of delivery and 24 weeks holiday breaks.
    • Classroom sessions of 20 hours per week.
    • Training support hours include the assistance provided after the classroom session or on request by learners either via face-to-face or phone, skype or email to support learners to undertake the learning activities and other academic matters.
    • Guided Learning hours are monitored by Trainers/Assessors.

    Refer to the Training and delivery structure table in Section 19 for the breakdown of delivery hours.

    Packaging Rules

    33 units of competency are required for award of this qualification including:

    14 core units

    19 elective units, consisting of:

    The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

    For more information on the packaging rules, please visit https://training.gov.au/Training/Details/SIT60322.

    NO

     Unit Code

    Unit Title

    Core (C)  Elective (E)

    1

    BSBFIN601

    Manage organisational finances

    C

    2

    BSBOPS601

    Develop and implement business plans

    C

    3

    SITXFIN011

    Manage physical assets

    C

    4

    SITXHRM010

    Recruit, select and induct staff

    C

    5

    SITXHRM012

    Monitor staff performance

    C

    6

    SITXMPR014

    Develop and implement marketing strategies

    C

    7

    SITXWHS008

    Establish and maintain a work health and safety system

    C

    8

    BSBTEC301

    Design and produce business documents

    E

    9

    BSBSUS511  

    Develop workplace policies and procedures for sustainability

    E

    10

    SITXCCS015

    Enhance customer service experiences

    E

    11

    SITXCCS016

    Develop and manage quality customer service practices

    C

    12

    SITXFIN009

    Manage finances within a budget

    C

    13

    SITXFIN010

    Prepare and monitor budgets

    C

    14

    SITXGLC002

    Research and comply with regulatory requirements

    C

    15

    SITXHRM009

    Lead and manage people

    C

    16

    SITXMGT004

    Monitor work operations

    C

    17

    SITXMGT005

    Establish and conduct business relationships

    C

    18

    SITXFSA005

    Use hygienic practices for food safety

    E

    19

    SITXFSA006

    Participate in safe food handling practices

    E

    20

    SITHKOP013*

    Plan cooking operations

    E

    21

    SITHCCC023*

    Use food preparation equipment

    E

    22

    SITHCCC027*

    Prepare dishes using basic methods of cookery

    E

    23

    SITHCCC028*

    Prepare appetisers and salads

    E

    24

    SITHCCC029*

    Prepare stocks, sauces and soups

    E

    25

    SITHCCC030*

    Prepare vegetable, fruit, eggs and farinaceous dishes

    E

    26

    SITHCCC031*

    Prepare vegetarian and vegan dishes

    E

    27

    SITHCCC035*

    Prepare poultry dishes

    E

    28

    SITHCCC037*

    Prepare seafood dishes

    E

    29

    SITHCCC036*

    Prepare meat dishes

    E

    30

    SITHCCC038*

    Produce and serve food for buffets

    E

    31

    SITHKOP012*

    Develop recipes for special dietary requirements

    E

    32

    SITHCCC041*

    Produce cakes, pastries and breads

    E

    33

    SITHCCC040*

    PREPARE AND SERVE CHEESE

    E

    Tuition Fees : $22,000

    Non tuition fee:

    • Application fees: $500
    • Material fees: $2000 (includes work clothing, a cookery based tool kit and text books)

    The course is delivered face-to-face, in a classroom based training model of 20 hours per week. Assessments are conducted using a combination of written assignments, oral questioning, case studies, projects, work placement logbook and observations in the workplace or simulated work environment.

    Recognition is available to students with prior skills, experience, knowledge or qualifications obtained from formal studies or training, in a related area. Recognition may reduce the duration of this course.

    Classroom facility:
    NSW: Norwest, 2153
    SA: Adelaide, SA 5000    		Simulated kitchen facility:
    NSW: Blacktown, NSW 2148
    SA: Salisbury North, SA 5108

    Note: Student needs to complete their work placement at allocated work placement site/s by the RTO.

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