• COURSE CODE:

    SIT60316
  • CRICOS:

    099980G
  • DURATION:

    78 Weeks
  • CATEGORY:

    8
  • NEXT INTAKE DATE:

    Please contact us at 1300 130 432

Course Overview

This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions. This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafes, and coffee shops. This qualification allows for multi-skilling and for specialisation in accommodation services, cookery, food and beverage and gaming.

ENTRY REQUIREMENTS

  • Students must be 18 years of age on commencement of the course
  • A minimum IELTS score of 5.5 or equivalent
  • Satisfactory completion of Australian Year 12 (or equivalent)

CAREER PATHWAYS

Employment pathways*:

  • Area manager or operations manager

  • Cafe owner or manager

  • Club secretary or manager

  • Executive chef

  • Executive housekeeper

  • Executive sous chef

  • Food and beverage manager

  • Head chef

  • Motel owner or manager

  • Rooms division manager.

*It is not, however, intended to indicate that an individual will gain immediate employment on completion of this qualification

DELIVERY METHODS

Classroom based delivery [Face-to-Face].

ASSESSMENT METHODS

Assessment methods vary and may include written assignments, knowledge tests, research tasks, projects, case studies, observations, practical tasks and role plays/demonstrations .

RESOURCES

  • Students are required to bring a note-pad to every training session and may bring their own Laptop / Computer Tablet.
  • Mint Training will provide you with all other resources such as Wi-Fi internet connection and are included in the course fee.

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.

COURSE UNITS

Core Units:

  • BSBDIV501 Manage diversity in the workplace

  • BSBFIM601 Manage finances

  • BSBMGT517 Manage operational plan

  • BSBMGT617 Develop and implement a business plan

  • SITXCCS008 Develop and manage quality customer service practices

  • SITXFIN003 Manage finances within a budget

  • SITXFIN004 Prepare and monitor budgets

  • SITXFIN005 Manage physical assets

  • SITXGLC001 Research and comply with regulatory requirements

  • SITXHRM003 Lead and manage people

  • SITXHRM004 Recruit, select and induct staff

  • SITXHRM006 Monitor staff performance

  • SITXMGT001 Monitor work operations

  • SITXMGT002 Establish and conduct business relationships

  • SITXMPR007 Develop and implement marketing strategies

  • SITXWHS004 Establish and maintain a work health and safety system

Elective Units:

  • SITXFSA001 Use hygienic practices for food safety

  • SITHKOP005 Cooridnate cooking operations

  • SITXCOM005 Manage conflict

  • SITXCC007 Enhance Customer service experiences

  • SITXHRM002 Roster staff

  • BSBADM502 Manage meetings

  • BSBCMM401 Make a presentation

  • SITXFSA002 Participate in safe food handling practices

  • SITXFIN002 Interpret financial information

  • SITHKOP004 Develop menues for special dietary requirments

  • SITWHS003 Implement and monitor work health and safety practices

  • BSBITU302 Create electronic presentations

  • SITXINV004 Control Stock

  • BSBINN601 Lead and manage organisational changes

  • BSBSUS501 Develop workplace policy and pocedures for sustainability

  • BSBMKG609 Develop a marketing plan

  • BSBRES401 Analyse and present research information

Fee

Please call 1300 130 432 if you are having issues accessing this information.

Please click here for Fees & Charges.