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 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 28-36 Foveaux St Surry Hills NSW 2010
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
- SITXCCS007 Enhance customer service experiences-Core
- SITXCCS008 Develop and manage quality customer service practices-Core
- SITXFIN004 Prepare and monitor budgets-Core
- SITXGLC001 Research and comply with regulatory requirements-Core
- SITXMGT002 Establish and conduct business relationships-Core
- BSBDIV501 Manage diversity in the workplace-Core
- SITXCOM005 Manage conflict-Core
- SITXFIN003 Manage finances within a budget-Core
- SITXHRM002 Roster staff-Core
- SITXHRM003 Lead and manage people-Core
- SITXMGT001 Monitor work operations-Core
- SITXWHS003 Implement and monitor work health and safety practices-Core
- BSBMGT517 Manage operational plan-Core
- SITXFSA002 Participate in safe food handling practices-Elective
- SITXHRM006 Monitor staff performance-Elective
- HLTAID003 Provide first aid-Elective
- SITHFAB002 Provide responsible service of alcohol-Elective
- SITHFAB003 Operate at bar-Elective
- SITHCCC020 Work effectively as a cook-Elective
- SITXINV003 Purchase goods-Elective
- SITHIND002 Source and use information on hospitality industry-Elective
- SITXINV004 Control stock-Elective
- SITHCCC001 Use food preparation equipment-Elective
- BSBCMM401 Make a presentation-Elective
- SITHKOP004 Develop menus for special dietary requirements-Elective
- BSBFIM502 Manage payroll-Elective
- SITXFSA001 Use hygienic practices for food safety-Elective
- BSBADM502 Manage meetings-Elective
Intakes
2020
- TERM 1 – 06/01/2020 – 13/03/2020
- TERM 1 BREAK – 14/03/2020 – 05/04/2020
- TERM 2 – 06/04/2020 – 12/06/2020
- TERM 2 BREAK – 13/06/2020 – 05/07/2020
- TERM 3 – 06/07/2020 – 11/09/2020
- TERM 3 BREAK – 12/09/2020 – 04/10/2020
- TERM 4 – 05/10/2020 – 11/12/2020
- TERM 4 BREAK – 12/12/2020 – 03/01/2021
2021
- TERM 1 – 04/01/2021 – 12/03/2021
- TERM 1 BREAK – 15/03/2021 – 02/04/2021
- TERM 2 – 05/04/2021 – 11/06/2021
- TERM 2 BREAK – 14/06/2021 – 02/07/2021
- TERM 3 – 05/07/2021 – 10/09/2021
- TERM 3 BREAK – 13/09/2021 – 01/10/2021
- TERM 4 – 04/10/2021 – 10/12/2021
- TERM 4 BREAK – 13/12/2021 – 31/12/2021
Fees
Tuition Fees : – $ 12,000
Curriculum is empty
