NEXT INTAKE DATE:Please contact us at 1300 130 432
Area manager or operations manager
Cafe owner or manager
Club secretary or manager
Executive sous chef
Food and beverage manager
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
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
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
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
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