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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 Year 10 or higher from applicant’s home country 

1.

IELTS (General or Academic) overallPTE AcademicTOEFL PBTOEFL IBTCAE Scale ELICOS (General English)
6.050-58547-58778-82169-175n/a
5.54650662162+ 15 weeks
5.03847851154+ 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.

 

Onshore International Students 

  • Complete the Pre-Training Review including LLND test which aims to identify training needs through questions on previous education or training, relevance of the courses to learner and relevant experience. 

Offshore International Students 

  • Complete the Pre-Training Review including LLND test which aims to identify training needs through questions on previous education or training, relevance of the courses to learner and relevant experience. This will be conducted either via video call (e.g. Skype) or phone call to the prospective learner. 

Other Conditions:

  • Students required to invest on average 3 hours a week of guided learning during the training weeks and does not include the term breaks.

  • All students are required to purchase their own chef uniform, knife set, safety boots and associated cooking equipment prior to participating in any kitchen or practical training sessions.

  • Entry into the commercial kitchen without the full chef uniform and required tools will not be permitted under any circumstances.

  • This is a mandatory requirement to ensure compliance with workplace health and safety regulations and to maintain professional industry standards.

  • Students enrolling in this course must possess a reasonable level of physical fitness.

  • The course involves working in a fast-paced commercial kitchen environment, requiring stamina, coordination, and attention to detail.

  • Tasks may include standing for extended periods, lifting and carrying bulk ingredients, working in hot environments, repetitive food preparation activities, and the safe handling of knives and kitchen equipment.

Learners who successfully complete this qualification may progress into further studies such as: 

  • Bachelor of Hospitality Management (from other organisation) 

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.

Packaging Rules

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

  • 14 core units
  • 19 elective units

(*) Against a unit code below indicates that there is a prerequisite requirement that must be met. 

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: $1500 (includes work clothing, a cookery based tool kit and text books)

Total Fee: $24,000

Classroom Blended including classroom sessions, self-study and theory assessments at home and simulated workplace environment.

Summative Theory assessment is conducted outside of the classroom environment. Summative Practical assessment occurs at the practical location.

Demonstration of Competence through Recognition of Prior Learning (RPL)

Learners can demonstrate competency through formal, non-formal and informal learning: 

  • Formal learning refers to learning that takes place through a structured program of instruction and is linked to the attainment of an AQF qualification or statement of attainment (for example, a certificate, diploma or university degree); 
  • Non-formal learning refers to learning that takes place through a structured program of instruction, but does not lead to the attainment of an AQF qualification or statement of attainment (for example, in-house professional development programs conducted by a business); and 
  • Informal learning refers to learning that results through the experience of work-related, social, family, hobby or leisure activities (for example the acquisition of interpersonal skills developed through several years as a sales representative). 
  • Learners are encouraged to apply for RPL before or immediately after formal enrolment but before the facilitated delivery of units to ensure that they do not miss any class/workshop opportunities offered should they be unsuccessful in the RPL process. 
  • To know more about how RPL is conducted please refer to the following documents:  
  • RPL policy and procedure  
  • RPL kit for the qualification 

How prospective learners will be made aware of RPL 

Prospective learners will be informed of the RPL policy and process before enrolment into the program, via discussions, orientation, Pre-Enrolment and Post Enrolment learner information. 

Credit Transfers (CT)   

  • RTO recognises the AQF Qualifications and Statement of Attainments issued by any other Registered Training Organisation. 
  • Learners must show evidence that can be verified such as a statement of results to be considered for CT.  Learners should advise and provide evidence of their acquired or pending qualifications/statements of attainment before or during the enrolment process.   

 

Adelaide

LocationDescription
Level 3, 90 King William Street, Adelaide 5000Classroom
Shop 7 57/63 Bagster Road, Salisbury North, SA 5108Simulation

Melbourne

LocationDescription
Level 7 343 Little Collins Street, Melbourne Vic 3000Classroom
Shop 19, 47 Paisley Street, Footscray, VIC-3011 Simulation

NSW

LocationDescription
Valentine Sports Park Café, 235 Meurants Lane, Glenwood, NSW 2768Classroom + Simulation

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

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