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.
This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.
Career Pathways:
Individuals who complete this course may wish to continue their education into a range of Advanced Diploma qualifications, such as the SIT60322 Advanced Diploma of Hospitality Management, as well as higher education qualifications in cookery or hospitality.
Qualification Details:
There are a total of 28 units in this course comprising 11 core units and 17 elective units.
Core Units
| · SITXWHS007 Implement and monitor work health and safety practices |
| · SITXMGT004 Monitor work operations |
| · SITXHRM009 Lead and manage people |
| · SITXFIN009 Manage finances within a budget |
| · SITXCOM010 Manage conflict |
| · SITXCCS015-Enhance customer service experiences |
| · SITXCCS016-Develop and manage quality customer service practices |
| · SITXGLC002-Identify and manage legal risks and comply with law |
| · SITXMGT005-Establish and conduct business relationship |
| · SITXFIN010- Prepare and monitor budgets |
Electives
| · SITXFSA005 Use hygienic practices for food safety |
| · SITXWHS006 Identify hazards, assess, and control safety risks |
| · SITXINV006 Receive, store and maintain stock |
| · SITHCCC023 Use food preparation equipment* |
| · SITHCCC027 Prepare dishes using basic methods of cookery* |
| · SITHCCC028 Prepare appetisers and salads* |
| · SITHCCC029 Prepare stock sauces and soups* |
| · SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes* |
| · SITHCCC041 Produce cakes, pastries and breads* |
| · SITHCCC035 Prepare poultry dishes* |
| · SITHCCC036 Prepare meat dishes* |
| · SITHCCC037 Prepare seafood dishes* |
| · SITHPAT016 Produce desserts * |
| · SITHCCC031 Prepare vegetarian and vegan dishes* |
| · SITHCCC042 Prepare food to meet special dietary requirements* |
| · BSBTWK501 Lead diversity and inclusion |
| · SITHKOP013* Plan cooking operations |
| · SITXHRM008 Roster staff |