COURSE DESCRIPTION
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.
Possible job titles include:
- banquet or function manager
- bar manager
- caf manager
- chef de cuisine
- chef patissier
- club manager
- executive housekeeper
- front office manager
- gaming manager
- kitchen manager
- motel manager
- restaurant manager
- sous chef
- unit manager catering operations.
28 units must be completed:
11 core units and 17 elective units, consisting of:
1 unit from Group A, 1 unit from Group B, 11 units from Group C and
4 units from Group C, Group D, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.
104 Weeks equating to 94 study weeks plus 10 weeks for holidays
Various intake and start dates available. Call us or Contact Us.
Traineeship – full-time, part-time, or school-based.
School-based apprenticeships and traineeships (SATs) allow school students to work for an employer, as paid employees, and undertake training towards a qualification, whilst studying towards their Queensland Certificate of Education and/or Overall Position (OP) score. Trainees complete this qualification and learn skills at work.
Please contact us for course fees.
There are no formal entry requirements for this qualification, as per the training package. However, domestic students will need to have access to a suitable workplace for traineeship, which will need to be approved by the RTO prior to accepting enrolment.
Learners should be aged 14 years or over, demonstrate a LLN Proficiency or equivalent have a minimum of 10 – 12 years of education. Reasonable computer skills and access to email and internet are strongly recommended.
| Course Schedule: Total duration = 104 weeks; Total holiday time = 10 weeks | |||
|
Type of Training |
Time | Number of Weeks |
Hours |
| Workplace Visits | 4 hours per visit | 44 visits | 176 |
|
Classroom Delivery |
6 hours per week |
94 weeks |
564 |
| Supervised Workplace Hours | 8 hours per week | 94 weeks | 752 |
| Contact by Trainer & Assessor | 1 hour per week | 94 weeks | 94 |
|
Total Hours | 1586 | ||
- SITXCCS015 Enhance customer service experiences – Core
- SITXCCS016 Develop and manage quality customer service practices – Core
- SITXCOM010 Manage conflict – Core
- SITXFIN009 Manage finances within a budget – Core
- SITXFIN010 Prepare and monitor budgets – Core
- SITXGLC002 Identify and manage legal risks and comply with law – Core
- SITXHRM008 Roster staff – Core
- SITXHRM009 Lead and manage people – Core
- SITXMGT004 Monitor work operations – Core
- SITXMGT005 Establish and conduct business relationships – Core
- SITXWHS007 Implement and monitor work health and safety practices – Core
- SITXFSA005 Use hygienic practices for food safety – Group A
- SITHIND008 Work Effectively in hospitality service – Group B
- SITXFSA006 Participate in safe food handling practices – Group C
- SITHCCC023* Use food preparation equipment – Group C
- SITHCCC025* Prepare and present sandwiches – Group C
- SITHCCC042* Prepare food to meet special dietary requirements – Group C
- SITHFAB036 Provide Advice on food – Group C
- SITXINV008 Control stock – Group C
- SITXINV007 Purchase Goods – Group C
- SITXINV006* Receive store and maintain stock – Group C
- SITHIND006 Source and use information on the hospitality industry – Group C
- SITHACS009 Clean premises and equipment – Group C
- SITHFAB024* Prepare and serve non-alcoholic beverages – Group C
- SITHFAB025* Prepare and serve espresso coffee – Group C
- SITHFAB038 Plan and monitor espresso coffee service – Group C
- SITXWHS006 Identify hazards assess and control safety risk – Group D
- SITXHRM010 Recruit, select and induct staff – Group D
- BSBHRM416 Process Payroll – Group D
- SITXHRM012 Monitor Staff Perforamnce – Group D
- SITXFIN007 Process financial transactions – Group D
- SITXHRM001 Coach others in Job skills – Elsewhere (SIT)
Please contact us for a copy of Training and Assessment Strategy
The format for delivery/assessment is blended delivery which will include classroom and workplace-based delivery.
UNIQUE STUDENT IDENTIFIER
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