Course Duration
104 Weeks
Location
NSW/QLD/TAS Campuses
Pricing
Off-Shore Int Student: $17,000 *
On-Shore Student Visa Holder: TBA
Domestic/Citizen Student: TBA
* Materials Fee $1,500
(+61) 1300 128 199
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ABOUT THIS COURSE
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. They operate with significant autonomy and are responsible for making strategic business management decisions.
FAST COURSE GUIDE
National Code:
SIT60316
CRICOS Course Code:
091132A / 095335B
Nationally Recognised:
Yes (Click Here)
Delivery mode:
In Class/Blended (NSW/QLD/TAS)
Assessment:
A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.
Start dates:
Beginning of every month except April, August, December (Vacation)
Awarded by
RTO Code 41138 / RTO Code 45169
Packaging Rules:
Total number of units = 33
16 core units
Plus 17 elective units
The elective units consist of 10 from the core electives
Of the 7 remaining units:
Up to 7 may be from the core electives
You can replace 5 of the core electives with any other 5 subjects (Cert II / Cert III / Cert IV / Diploma) offered within the school of hospitality
16 core units
Plus 17 elective units
The elective units consist of 10 from the core electives
Of the 7 remaining units:
Up to 7 may be from the core electives
You can replace 5 of the core electives with any other 5 subjects (Cert II / Cert III / Cert IV / Diploma) offered within the school of hospitality
COURSE FORMAT
Core Subjects
BSBDIV501A
Manage diversity in the workplace
BSBFIM601
Manage finances
BSBMGT517
Manage operational plan
BSBMGT617
Develop and implement a business plan
SITXCCS501
Manage quality customer service
SITXFIN402
Manage finances within a budget
SITXFIN501
Prepare and monitor budgets
SITXFIN601
Manage physical assets
SITXGLC501
Research and comply with regulatory requirements
SITXHRM402
Lead and manage people
SITXHRM501
Recruit, select and induct staff
SITXHRM503
Monitor staff performance
SITXMGT401
Monitor work operations
SITXMGT501
Establish and conduct business relationships
SITXMPR502
Develop and implement marketing strategies
SITXWHS601
Establish and maintain a work health and safety system
Elective Subjects
BSBADM502
Manage meetings
BSBCMM401
Make a presentation
CPPCLO2009A
Clean glass surfaces
HLTAID003
Provide first aid
SITHACS001
Clean premises and equipment
SITHCCC001
Use food preparation equipment
SITHCCC003
Prepare and present sandwiches
SITHASC001
Prepare dishes using basic methods of Asian cookery
SITHFAB005
Prepare and serve espresso coffee
SITHIND004
Work effectively in hospitality service
SITHPAT001
Produce cakes
SITXCCS002
Provide visitor information
SITXFSA001
Use hygienic practices for food safety
SITXFSA002
Participate in safe food handling practices
SITXFSA003
Transport and store food
SITXHRM002
Roster staff
SITXINV004
Control stock
Academic requirement:
A minimum of year 12 / Diploma or Australian equivalent is mandatory.
English requirement:
A minimum of IELTS 6.0 is required.
International Students who do not meet the English language requirements for this course may undertake English Language Intensive Course for Overseas Students (ELICOS) according to the English Learning Matrix.
International Students who do not meet the English language requirements for this course may undertake English Language Intensive Course for Overseas Students (ELICOS) according to the English Learning Matrix.
RELATED OCCUPATIONS
Hotel Manager
Venue Manager
Front Office Manager
Restaurant Manager
Venue Manager
Front Office Manager
Restaurant Manager