Course Description
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 the industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.
Course Delivery
Classroom-based – formal structured training and assessment delivered at our campus at Level 5, 136 Chalmers Street Surry Hills, NSW 2010, Australia.
Location: 2 minutes walk from Central Station
Duration
- 12 months (52 weeks)
Career Opportunities
Employment outcomes resulting from the completion of this course may include the following roles:
- Hotel Manager
Course Structure
| SITXCCS015 | Enhance customer service experiences | Core |
| SITXCCS016 | Develop and manage quality customer service practices | Core |
| SITXFIN010 | Prepare and monitor budgets | Core |
| SITXGLC002 | Identify and manage legal risks and comply with law | Core |
| SITXFIN010 | Prepare and monitor budgets | Core |
| GLC002 | Identify and manage legal risks and comply with law | Core |
| SITXGLC002 | Identify and manage legal risks and comply with law | Core |
| SITXHRM008 | Roster staff | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXMGT005 | Establish and conduct business relationships | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITXHRM012 | Monitor staff performance Elective | Core |
| SITHIND006 | Source and use information on the hospitality industry | Elective |
| SITHCCC038 | Produce and serve food for buffets | Elective |
| BSBOPS504 | Mange business risk | Elective |
| BSBOPS502 | Manage business operational plans | Elective |
| BSBTWK503 | Manage Meetings | Elective |
| SITHCCC040 | Prepare and serve cheese | Elective |
| SITXFSA005 | Use hygienic practices for food safety | Elective |
| SITHCCC043 | Work effectively as a cook | Elective |
| SITHCCC036 | Prepare meat dishes | Elective |
| SITHCCC037 | Prepare seafood | Elective |
| SITXFSA006 | Participate in safe food handling practice | Elective |
| SITXFSA008 | Develop and implement a food safety program | Elective |
| SITHKOP012 | Develop recipes for special dietary requirements | Elective |
| SITHKOP015 | Design and cost menus | Elective |
| SITHPAT016 | Produce desserts | Elective |
| SITHCCC032 | Produce cook-chill and cook-freeze food | Elective |
Intakes
2023
-
TERM 1-2/01/2023-31/12/2023
-
TERM 1 Mid-6/02/2023-4/02/2024
-
TERM 2-3/04/2023-31/03/2024
-
TERM 2 Mid-1/05/2023-5/05/2024
-
TERM 3-3/07/2023-1/07/2024
-
TERM 3 Mid-7/08/2023-5/08/2024
-
TERM 4-2/10/2023-30/09/2024
-
TERM 4 Mid-6/11/2023-4/11/2024
2024
- TERM 1-01/01/2024-30/12/2024
- TERM 1 Mid-05/02/2024-03/02/2025
- TERM 2-01/04/2024-31/03/2025
- ERM 2 Mid-06/05/2024-05/05/2025
- TERM 3-01/07/2024-31/05/2025
- TERM 3 Mid-05/08/2024-04/08/2025
- ERM 4-30/09/2024-06/10/2025
- TERM 4 Mid-04/11/2024-03/11/2025
Fees
Tuition Fees : – $ 12,000
Curriculum is empty
