CRICOS Course Code: 112998F
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 industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.
This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager.
Option 1 & 2: All students must be 18 years of age or over and international students must have a minimum IELTS band 5.5 or equivalent. The course is offered to both international and domestic students.
Option 1: Individuals may enter this qualification with limited or no vocational experience and without a lower level qualification.
Option 2: The units specified on the front of this brochure must be successfully completed prior to entering the Option 2 program (variations are negotiable)
Option 1: The duration of this course is 78 weeks, including a 10 weeks (200 hours) work placement, and 15 weeks of term breaks.
Option 2: The duration of this course is 26 weeks, including 4 weeks of term breaks.
| COURSE OUTLINE To attain this qualification, 28 units of competency must be successfully completed. The recommended course outlines for Option 1 and 2 are as follows: | |||
|---|---|---|---|
| Core Units | Option 1 (78 weeks, including a 10 weeks (200 hours) work placement, and 15 weeks of term breaks.) | Option 2 (26 weeks, including 4 weeks of term breaks.) |
|
| 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 | |||
| SITXFSA005 | Use hygienic practices for food safetyexperiences | ✓ | |
| 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 | ✓ | |
| SITHCCC038 | Produce and serve food for buffets | ✓ | |
| SITHCCC039 | Produce pates and terrines | ✓ | |
| SITHCCC040 | Prepare and serve cheese | ✓ | |
| SITXINV007 | Purchase goods | ✓ | |
| SITHKOP015 | Design and cost menus | ✓ | |
| SITXINV006 | Receive, store and maintain stock | ✓ | |
Option 1: $23,000
Option 2: from $5,500
Tuition fees include 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.
Option 1: Participants are required to undertake 200 hours of work placement, which provides an excellent opportunity to improve practical job skills and gain industry exposure in an operational commercial kitchen.
Option 2: Participants are not required to undertake work placement.
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.