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  • Course Description

    This course is designed for candidates looking to advance their career within the business services sector, specially who wish to work as an Assistant Manager (Hospitality), Front Desk Supervisor or Team Leader, Bar Supervisor or Team Leader, Duty Manager, Assistant Tour Manager/Coordinator.

  • Course Entry Requirements

    Must be 18 years of age on commencement.
    Academic Requirement:
    Successful completion of Year 12 or equivalent and /or above.
    Pre-Training analysis might be required.
    English Language (International Students):
    IELTS 5.5 or higher with a minimum score of 5.0 in each band Or
    Equivalent (e.g. EAL/ESL, ISLPR, CSWE etc.) English language test scores; or assessed as equivalent

  • Course structure

    Total number of units is 21
    9 core unit
    12 elective units

  • Code Unit Name Type
    SITXFSA005 Use hygienic practices for food safety (Elective)
    SITHIND006 Source and use information for the hospitality industry (Elective)
    SITTTVL001 Access and interpret product information (Elective)
    SITTTVL004 Sell tourism products and services (Elective)
    SITXFSA006 Participate in safe food handling practices (Elective)
    SITHACS009 Clean premises and equipment (Elective)
    SITEEVT023 Plan in-house events (Elective)
    SITXINV008 Control stock (Elective)
    SITXINV007 Purchase Goods (Elective)
    SITXCCS010 Provide Visitor Information (Elective)
    SITXCOM010 Manage Conflict (Core)
    SITXCCS015 Enhance customer service experiences (Core)
    SITXFIN009 Manage finances within a budget (Core)
    SITXMGT004 Monitior Work operations (Core)
    SITXHRM008 Roster Staff (Core)
    SITXHRM009 Lead and Manage people (Core)
    SITXWHS007 Implement and monitor workhealth and safety practices (Core)
    SITEEVT020 Source and use information on the Events Industry (Elective)
    SITXCCS012 Provide lost and found services (Elective)
    SITXHRM007 Coach others in job skills (Core)
    *SITHIND008 Work effectively in hospitality service (Core)
    * Denotes the unit prescribed for work placement purpose. The allocated hours cover minimum of 36 complete food service periods: 20 hours per week over 10 weeks in an approved workplace. Work placement is scheduled in the last term of the course so that students have developed the essential skills and knowledge over the duration of the course to be ready to perform in a workplace environment.

  • Course Duration

    This qualification is delivered over a period of one and half year.

    • 78 weeks (including holidays)
    • 60 contact weeks

  • Mode of Delivery

    • 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

  • Assessment Methods

    • 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

    • *Work placement component of 200 hours

  • Course fees

    Tuition Fee: $18,000 ($3,000 per Term)

    Application fees: $200 * Non-Refundable

    Material Fees: $100 Per term

  • Campus Delivered