This course is designed for candidates looking to advance their career within the business services sector, specially who wish to work as a Banquet or function manager, Front office manager, Bar or Club manager, Kitchen or hospitality manager, Motel manager, Executive housekeeper, Sous Chef, Restaurant manager.
Must be 18 years of age on commencement.
Academic Requirement:
Successful completion of Year 12 or equivalent and /or above.
Pre-Training analysis might be required.
English Language (International Students):
IELTS 5.5 or higher with a minimum score of 5.0 in each band Or
Equivalent (e.g. EAL/ESL, ISLPR, CSWE etc.) English language test scores; or assessed as equivalent
Total number of units is 28
11 core unit
17 elective units
| Code | Unit Name | Type |
|---|---|---|
| SITXFSA005 | Use hygienic practices for food safety | (Elective) |
| SITHIND006 | Source and use information for the hospitality industry | (Elective) |
| SITTTVL001 | Access and interpret product information | (Elective) |
| SITTTVL004 | Sell tourism products and services | (Elective) |
| SITXFSA006 | Participate in safe food handling practices | (Elective) |
| SITHACS009 | Clean premises and equipment | (Elective) |
| SITEEVT023 | Plan in-house events | (Elective) |
| SITXINV008 | Control stock | (Elective) |
| SITXINV007 | Purchase Goods | (Elective) |
| SITXCCS010 | Provide Visitor Information | (Elective) |
| SITXCOM010 | Manage Conflict | (Core) |
| SITXCCS015 | Enhance customer service experiences | (Core) |
| SITXFIN009 | Manage finances within a budget | (Core) |
| SITXMGT004 | Monitior Work operations | (Core) |
| SITXHRM008 | Roster Staff | (Core) |
| SITXHRM009 | Lead and Manage people | (Core) |
| SITXWHS007 | Implement and monitor workhealth and safety practices | (Core) |
| SITEEVT020 | Source and use information on the Events Industry | (Elective) |
| SITXCCS012 | Provide lost and found services | (Elective) |
| BSBFIN601 | Manage organisational finances | (Elective) |
| SITXMGT005 | Establish and conduct business relationships | (Elective) |
| SITXWHS008 | Establish and maintain a work health and safety system | (Core) |
| SITXCCS016 | Develop and manage quality customer service practices | (Core) |
| SITXHRM007 | Coach others in job skills | (Elective) |
| *SITHIND008 | Work effectively in hospitality service | (Elective) |
| SITXFIN010 | Prepare and monitor budgets | (Core) |
| SITXGLC002 | Identify and manage legal risks and comply with Law | (Core) |
| SITEEVT029 | Research event industry trends and practices | (Elective) |
| *Denotes the unit prescribed for work placement purpose. The allocated hours cover minimum of 36 complete food service periods: 20 hours per week over 10 weeks in an approved workplace. Work placement is scheduled in the last term of the course so that students have developed the essential skills and knowledge over the duration of the course to be ready to perform in a workplace environment. | ||
This qualification is delivered over a period of one year.
• Classroom based delivery (face – to – face)
• Attend 20 hours per face – to – face full time study.
• face – to – face delivery includes lecture, group activities, and pair work and class presentations
• Combination of assessment tasks such as case studies, group tasks, written tasks, report and easy writing, work placement, presentation and practical demonstration.
• Competency based assessment
• *Work placement component of 80 hours
Tuition Fee: $18,000 ($3,000 per Term)
Application fees: $200 * Non-Refundable
Material Fees: $100 Per term
Mascot, Bondi, Darwin