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. Individuals at this level operate with significant autonomy and are responsible for making strategic business management decisions, specially who wishes to work as an area manager or operations manager, café owner or manager, club secretary or manager, executive chef, executive housekeeper, executive sous chef, food and beverage manager, head chef, motel owner or manager, rooms division manager.
Must be 18 years of age on commencement.
Students must have successfully completed SIT50416 Diploma of Hospitality Management or a similar diploma level qualification in the hospitality related domain.
English Language (International Students):
IELTS 5.5 or higher with a minimum score of 5.0 in each band Or
Equivalent TOEFL (46), PTE (42), Upper Intermediate or EAP
Total number of units is 33
16 core unit
17 elective units
|SITXCCS007||Enhance customer service experience||Core|
|SITXHRM003||Lead and manage people||Core|
|SITXWHS003||Implement and monitor work health and safety practices||Core|
|SITXMGT001||Monitor work operations||Core|
|SITXFSA001||Use hygienic practices for food safety||Elective|
|BSBDIV501||Manage diversity in the workplace||Core|
|SITXFIN003||Manage finances within a budget||Core|
|SITXCCS008||Develop and manage quality customer service practices||Core|
|SITXFIN004||Prepare and monitor budgets||Core|
|SITXWHS002||Identify hazards, assess and control safety risks||Elective|
|BSBSUS401||Implement and monitor environmentally sustainable work practices||Elective|
|SITXFSA002||Participate in safe food handling practices||Elective|
|SITXINV002||Maintain the quality of perishable items||Elective|
|SITXCCS002||Provide visitor information||Elective|
|SITXGLC001||Research and comply with regulatory requirements||Core|
|SITXHRM001||Coach others in job skills||Elective|
|BSBMGT517||Manage operational plan||Core|
|SITXMGT002||Establish and conduct business relationships||Core|
|SITXHRM006||Monitor staff performance||Core|
|SITXHRM004||Recruit, select and induct staff||Core|
|SITHKOP005||Coordinate cooking operations||Elective|
|BSBHRM604||Manage employee relations||Elective|
|SITXFIN005||Manage physical assets||Core|
|SITXMPR007||Develop and implement marketing strategies||Core|
|BSBMGT617||Develop and implement a business plan||Core|
|SITXMPR004||Coordinate marketing activities||Elective|
|SITXWHS004||Establish and maintain a work health and safety system||Core|
|SITXEBS002||Develop, implement and monitor the use of social media in a business||Elective|
|BSBMGT608||Manage Innovation and Continuous Improvement||Elective|
|SITHIND002||Source and use information on the hospitality industry||Elective|
This qualification is delivered over a period of one year.
• Classroom based delivery (face – to – face)
• Attend 20 hours per face – to – face full time study.
• face – to – face delivery includes lecture, group activities, and pair work and class presentations
• Combination of assessment tasks such as case studies, group tasks, written tasks, report and easy writing, work placement, presentation and practical demonstration.
• Competency based assessment
Tuition Fee: $25,250 ($3,156.25 per Term)
Application fees: $200 * Non-Refundable
Material Fees: $100 Per term
Mascot, Bondi, Darwin
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