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
14 core units
19 elective units
|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)|
|SITXCCS010||Provide Visitor Information||(Elective)|
|SITXCCS015||Enhance customer service experiences||(Elective)|
|SITXFIN009||Manage finances within a budget||(Core)|
|SITXMGT004||Monitior Work operations||(Core)|
|SITXHRM009||Lead and Manage people||(Core)|
|SITXWHS007||Implement and monitor workhealth and safety practices||(Elective)|
|SITEEVT020||Source and use information on the Events Industry||(Elective)|
|SITXCCS012||Provide lost and found services||(Elective)|
|BSBFIN601||Manage organisational finances||(Core)|
|SITXMGT005||Establish and conduct business relationships||(Core)|
|SITXWHS008||Establish and maintain a work health and safety system||(Core)|
|SITXCCS016||Develop and manage quality customer service practices||(Core)|
|SITXHRM007||Coach others in job skills||(Elective)|
|*SITHIND008||Work effectively in hospitality service||(Elective)|
|SITXFIN010||Prepare and monitor budgets||(Core)|
|SITXGLC002||Identify and manage legal risks and comply with Law||(Core)|
|SITEEVT029||Research event industry trends and practices||(Elective)|
|SITXHRM012||Monitor staff performance||(Core)|
|SITXMPR014||Develop and implement marketing strategies||(Core)|
|BSBOPS601||Develop and implement a business plan||(Core)|
|SITXFIN011||Manage physical assets||(Core)|
|SITXHRM010||Recruit, select and induct staff||(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.|
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: $25,200 ($3,150 per Term)
Application fees: $200 * Non-Refundable
Material Fees: $100 Per term
Mascot, Bondi, Darwin
Copyright © 2017.Company name All rights reserved.