About this course

Entry Requirements

There are no entry requirements for this qualification. Language, Literacy and Numeracy support provided.

Course

Overview This qualification reflects the role of skilled operators who use a broad range of hospitality skills combined with sound knowledge of industry operations. They operate independently or with limited guidance and use discretion to solve non-routine problems. Many individuals have supervisory responsibilities and plan, monitor and evaluate the work of team members. Course Entry Requirements
  • USI (Unique Student Identifier) Number;
  • AQF level 4 criteria are required
  • Satisfactory completion of REACH For Training LLN Assessment
Learning Outcomes
  • Skills and knowledge on how to manage financial budgets
  • Bar Operations
  • Restaurant operations
  • Manage Staff and rosters
  • Skills to plan and manage food and beverage operations
 Employment Opportunities To enable students who have successfully completed the course to work in the following areas:
  • Food and Beverage Supervisor
  • Front Office Supervisor
  • Concierge
  • Duty Manager
  • Shift Manager
Work Placement (Not Applicable for Traineeships) 80 hours work placement within a Restaurant, Pub or Club environment is compulsory for this qualification. Upon Completion of the qualification you may proceed to SIT50416 Diploma of Hospitality Management.      

Core Units

Unit code
(Core - all units required)

Competency Name

SITXWHS003

Implement and monitor work health and safety practices

SITXCCS007

Enhance customer service experiences

SITHIND004

Work effectively in hospitality service

SITXHRM001

Coach others in job skills

SITXHRM003

Lead and manage people

SITXFIN003

Manage finances within a budget

SITXMGT001

Monitor work operations

SITXCOM005

Manage conflict

BSBDIV501

Manage diversity in the workplace

Elective Units

Elective Units
(Elective - optional units)

Competency Name

SITXFSA001

Use hygienic practices for food safety

SITXFSA002

Participate in safe food handling practices

SITXCCS002

Provide visitor information

SITXCCS006

Provide service to customers

SITXCOM002

Show social and cultural sensitivity

BSBINN201

Contribute to workplace innovation

BSBCMM201

Communicate in the workplace

BSBWOR203

Work effectively with others

SITHFAB001

Clean and tidy bar areas

SITHFAB004

Prepare and serve non-alcoholic beverages

SITHFAB016

Provide advice on food

SITXHRM002

Roster staff

Career Pathway