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, cafés, and coffee shops. This qualification allows for multi-skilling 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 after this qualification can pursue higher education courses at the bachelor’s level.
Qualification Details:
There are a total of 33 units in this course, comprising 14 core units and 19 elective units.
Core Units
| · SITXMGT004 Monitor work operations |
| · SITXHRM009 Lead and manage people |
| · SITXFIN009 Manage finances within a budget |
| · SITXCCS016 Develop and manage quality customer service practices |
| · SITXMGT005 Establish and conduct business relationships |
| · SITXFIN010 Prepare and monitor budgets |
| · SITXGLC002 Identify and manage legal risks and comply with law |
| · BSBFIN601 Manage organisational finances |
| · BSBOPS601 Develop and implement business plans |
| · SITXFIN011 Manage physical assets |
| · SITXHRM010 Recruit, select and induct staff |
| · SITXHRM012 Monitor staff performance |
| · SITXMPR014 Develop and implement marketing strategies |
| · SITXWHS008 Establish and maintain a work health and safety system |
Electives
| · SITXFSA005 Use hygienic practices for food safety |
| · SITHCCC023 Use food preparation equipment |
| · SITHCCC027 Prepare dishes using basic methods of cookery |
| · SITHCCC028 Prepare appetisers and salads |
| · SITHCCC029 Prepare stocks, sauces and soups |
| · SITHASC022 Prepare Asian stocks and soups |
| · SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes |
| · SITHCCC031 Prepare vegetarian and vegan dishes |
| · SITHCCC035 Prepare poultry dishes |
| · SITHCCC036 Prepare meat dishes |
| · SITHCCC037 Prepare seafood dishes |
| · SITHCCC038 Produce and serve food for buffets |
| · SITHCCC039 Produce pates and terrines |
| · SITHCCC041 Produce cakes, pastries and breads |
| · SITHCCC042 Prepare food to meet special dietary requirements |
| · SITHCCC043 Work effectively as a cook |
| · SITXFSA008 Develop and implement a food safety program |
| · SITXHRM008 Roster staff |
| · SITHKOP013 Plan cooking operations |