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 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
- BSBRSK501 Manage risk-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
2022
- TERM 1 – 03/01/2022 – 01/01/2023
- Term 1 Mid – 07/02/2022 – 05/02/2023
- TERM 2 – 04/04/2022 – 02/04/2023
- TERM 2 Mid – 09/05/2022 – 07/05/2023
- TERM 3 – 04/07/2022 – 02/07/2023
- TERM 3 Mid – 08/08/2022 – 06/08/2023
- TERM 4 – 03/10/2022 – 01/10/2023
- TERM 4 Mid – 07/11/2022 – 05/11/2023
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
Fees
Tuition Fees : – $ 12,000
Curriculum is empty
