Program 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, cafes, and coffee shops. To achieve this qualification, the candidate need to have a valid police check and must complete at least 80 hours of work placement in an approved
hospitality organisation.
Program Structure
Subject Code | Subject Name |
BSBDIV501 | Manage diversity in the workplace |
SITXHRM003 | Lead and manage people |
SITXCOM005 | Manage conflict |
SITXFIN003 | Manage finances within a budget |
SITXMGT001 | Monitor work operations |
SITXWHS003 | Implement and monitor work healthy and safe practices |
SITXFSA001 | Use hygienic practices for food safety |
SITXFSA002 | Participate in safe food handling practices |
SITHCCC020 | Work effectively as cook |
SITHKOP005 | Coordinate cooking operations |
SITHKOP004 | Develop menus for special dietary requirements |
SITHCCC001 | Use food preparation equipment |
SITHCCC005 | Prepare dishes using basic methods of cookery |
SITHCCC006 | Prepare appetisers and salads |
SITHCCC007 | Prepare stocks, sauces and soups |
SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes |
SITHCCC012 | Prepare poultry dishes |
SITHCCC013 | Prepare seafood dishes |
SITHCCC014 | Prepare meat dishes |
SITHCCC018 | Prepare food to meet special dietary requirements |
SITXCCS007 | Enhance customer service experiences |
SITXHRM002 | Roster staff |
SITHCCC019 | Produce cakes, pastries and breads |
SITXCCS008 | Develop and manage quality customer services practices |
SITXFIN004 | Prepare and monitor budgets |
SITXGLC001 | Research and comply with regulatory requirements |
SITXMGT002 | Establish and conduct business relationships |
BSBMGT517 | Manage operational plan |
Possible Job Outcomes
• Banquet or Function Manager
• Bar or Café Manager
• Chef de Cuisine
• Chef Patissier Club
• Front Office or Kitchen Manager
• Motel or Restaurant Manager
• Sous Chef