NEXT INTAKE DATE:Please contact us at 1300 130 432
KEY LEARNING OUTCOMES AND SKILLS
This course will arm you with the following key skills:
food and beverage
front office manager
catering operations manager
banquet or function manager
*It is not, however, intended to indicate that an individual will gain immediate employment on completion of this qualification
Classroom based delivery[Face-to-Face].
Assessment methods vary and may include written assignments, knowledge tests, research tasks, projects, case studies, observations, practical tasks and role plays/demonstrations .
RECOGNITION OF PRIOR LEARNING (RPL)
RPL allows students to gain recognition of skills and knowledge they have achieved through on the job training, formal or informal education and life experience. Applicants are assessed on a case-by-case basis. A comprehensive RPL assessment tool will need to be completed and each unit will be addressed individually.
To know more about how RPL is conducted please refer to the following documents:
CREDIT TRANSFER (CT)
Students may be able to shorten the length of their chosen qualification by taking into account previous studies. Mint Training recognises Australian registered training organisations for credit transfers. Credit Transfers will be granted upon the receipt of sufficient evidence to support the application.
BSBDIV501 Manage diversity in the workplace
BSBMGT517 Manage operational plan
SITXCCS007 Enhance customer service experiences
SITXCCS008 Develop and manage quality customer service practices
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFIN004 Prepare and monitor budgets
SITXGLC001 Research and comply with regulatory requirements
SITXHRM002 Roster staff
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXMGT002 Establish and conduct business relationships
SITXWHS003 Implement and monitor work health and safety practices
SITXFSA001 Use hygienic practices for food satety
SITHKOP005 Coordinate cooking operations
SITHIND002 Source and use information on the hospitality industry
BSBCMM401 Make a presentation
BSBADM502 Manage meetings
SITXINV003 Purchase goods
SITXWHS002 Identify hazards assess and control safety risks
SITXFIN002 Interpret financial information
SITXHRM004 Recruit, select and induct staff
SITXHRM006 Monitor staff performance
SITHKOP007 Design and cost menus
SITHKOP004 Develop menus for special dietary requirements
SITXFSA004 Develop and implement a food safety program
SITXINV004 Control stock
SITXFSA002 Participate in safe food handling practices
Please call 1300 130 432 if you are having issues accessing this information.
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