Course Overview

About This Course

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 allows for multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

Where You Can Study

Available Locations

Level 4, 123-129 Lonsdale Street, Melbourne, VIC, 3000

123 Lonsdale St, Level 4, Melbourne, VIC 3000

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Eligibility

Entry Requirements

General Requirements

Students must be above 18 years of age while filling up the application form.
A Pre-Training Review (PTR) will be conducted prior to enrolment to ensure that the training and assessment meet the individual needs of the student.
International students require a minimum IELTS test score of 6.0 or equivalent for direct entry into a VET course.
IELTS score of 5.5 or equivalent with an ELICOS course (up to 10 weeks) to be taken before the main VET course.
IELTS score of 5.0 or equivalent with an ELICOS course (up to 20 weeks) to be taken before the main VET course.
Oxford Placement test with score 61 or higher is also accepted. Results older than two years are not acceptable.
Applicants should have successfully completed year 12 or senior secondary studies equivalent to Australian senior secondary school examination.
Mature Age students will also be considered without the minimum education requirements if they have relevant work experience within the chosen area of study; a minimum of 2 years' experience would normally be expected.
All prospective students are required to undertake a Language, Literacy, Numeracy, and Digital (LLND) skills assessment prior to enrolment at ACSF Level 4.
All students must have basic computer skills.
Students must have access to a laptop or computer with Windows 7 operating system or higher, an active email address, and be contactable by phone and by mail.
Learners are required to have a kitchen kit including chef dress, safety boots and knife kit including various knives and other tools.

Career & Study Pathways

Where this takes you

Career Opportunities

Units in this qualification reflect the knowledge and skills of individuals with significant experience in: Departmental Manager (in restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops) or Small Business Manager (in restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops).

Quality & Recognition

Accreditation & Migration

Academic Regulator

VRQA / ASQA

Professional Body

Tourism, Hospitality and Events Industry Body

Accreditation Status

Accredited

Skills Assessor

TRA (Trades Recognition Australia)

Course Content

Units of Competency

All Units28 units

SITXHRM008

Roster staff

Core unit

SITXFIN009

Manage finances within a budget

Core unit

SITXHRM009

Lead and manage people

Core unit

SITXMGT004

Monitor work operations

Core unit

SITXWHS007

Implement and monitor work health and safety practices

Core unit

SITXCOM010

Manage conflict

Core unit

SITXCCS015

Enhance customer service experiences

Core unit

SITXCCS016

Develop and manage quality customer service practices

Core unit

SITXFIN010

Prepare and monitor budgets

Core unit

SITXGLC002

Identify and manage legal risks and comply with law

Core unit

SITXMGT005

Establish and conduct business relationships

Core unit

SITXFSA005

Use hygienic practices for food safety

Elective unit

SITHCCC027

Prepare dishes using basic methods of cookery