Program Description
This qualification provides you with the skills and knowledge in the areas of Leadership, Management, Finance and taking responsibility for workers. The course will give you the skills to make a range of business decisions whilst operating at a senior level of management within the Hospitality Industry.
It is highly recommended that applicants have completed either Certificate IV in Commercial Cookery, Certificate IV in Patisserie or Diploma of Hospitality Management prior to commencing this course. This course incorporates many of the core units from the Diploma of Hospitality Management.
Program Structure
| Subject Code | Subject Name |
| BSBDIV501 | Manage diversity in the workplace |
| BSBFIM601 | Manage finances |
| BSBMGT517 | Develop and implement a business plan |
| SITXCCS008 | Develop and manage quality customer service practices |
| SITXFIN003 | Manage finances within a budget |
| SITXFIN004 | Prepare and monitor budgets |
| SITXFIN005 | Manage physical assets |
| SITXGLC001 | Research and comply with regulatory requirements |
| SITXHRM003 | Lead and manage people |
| SITXHRM004 | Recruit, select and induct staff |
| SITXHRM006 | Monitor staff performance |
| SITXMGT001 | Monitor work operations |
| SITXMGT002 | Establish and conduct business relationships |
| SITXMPR007 | Develop and implement marketing strategies |
| SITXWHS004 | Establish and maintain a work and safety system |
| SITXFSA001 | Use hygiene practices for food safety |
| SITHCCC020 | Work effectively as a cook |
| 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 |
| SITHKOP004 | Develop menus for special dietary supplements |
| HLTAID003 | Provide first aid* |
| SITXCOM005 | Manage conflict |
| SITXFSA002 | Participate in safe food handling practices |
| SITXWHS003 | Implement and monitor work health and safety practices |
| SITXCCS007 | Enhance customer service experiences |
| SITXHRM002 | Roster staff |
Possible Job Outcomes
• Area or Operations Manager
• Café Owner or Manager
• Club Secretary or Manager
• Executive Chef or Sous Chef
• Food and Beverage Manager
• Head Chef