Overview

This qualification is a higher-level educational program designed to provide students with a comprehensive understanding of the hospitality industry and prepare them for management roles within the field. The curriculum covers a wide range of topics, including hospitality operations, financial management, marketing and sales, human resources, and food and beverage service. Students also learn about relevant laws and regulations, as well as how to effectively manage and motivate a team. The program typically involves both theoretical and practical components, such as internships or work placements, to give students hands-on experience in the industry. Graduates of the program will have the skills and knowledge necessary to succeed in a variety of management positions within the hospitality industry.

Duration

This is a 78 weeks full time course. Students may be able to enrol on a part-time basis. Please contact us to discuss part-time options.

Fees

Tuition Fees: $22,250
Course Language: English

Entry Requirements

  • Minimum 18 years of age
  • Completion of a Certificate IV in Kitchen Management (Current or previous training package) or completion of H.S.C (or equivalent)
  • Be an Australian citizen/Permanent Resident or hold a valid visa for the duration (e.g. Subclass 500 - Student Visa)
  • Basic computing skills and have access to a modern computer with internet
  • Complete a test to assess your LLN- language, literacy and numeracy skills or have a valid English Language Test (i.e. IELTS or PTE).
  • A minimum overall score of 6 is required for candidates with IELTS with a minimum score of 5.5 in each band. Comparable PTE results will also be accepted.

Delivery Method

The course is delivered in class, and face-to-face. Students will be required to attend lectures in the designated campus

Students will also be required to have access to a computer/smartphone and internet in order to complete online reading modules and assessments.

Units Covered in this course

Students must complete 28 units, 11 core and 17 elective, in order to be deemed competent.

  • SITXCCS015 Enhance customer service experiences
  • SITXCCS016 Develop and manage quality customer service practices
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFIN010 Prepare and monitor budgets
  • SITXGLC002 Identify and manage legal risks and comply with law
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXMGT004 Monitor work operations
  • SITXMGT005 Establish and conduct business relationships
  • SITXWHS007 Implement and monitor work health and safety practices
  • SITXFSA005 Use hygienic practices for food safety
  • SITHKOP013* Plan cooking operations
  • SITHCCC027* Prepare dishes using basic methods of cookery
  • SITHKOP010* Plan and cost recipes
  • SITHCCC029* Prepare stocks, sauces 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
  • SITHCCC041* Produce cakes, pastries and breads
  • SITHCCC042* Prepare food to meet special dietary requirements
  • SITXFSA008* Develop and implement a food safety program
  • SITHKOP015* Design and cost menus
  • SITXFSA006* Participate in safe food handling practices
  • BSBTWK501 Lead diversity and inclusion
  • SITXHRM010 Recruit, select and induct staff 

Fees

Tuition Fees: $20,000

Non-Tuition Fees: $2,250

Total Fees: $22,250

Course Language: English