COURSE DURATION
Full time: 52 Weeks
Part Time: Up to 1 year
DELIVERY METHOD
This course can be delivered in number of ways, Kindly refer below Delivery Method tab for your preference.
COURSE START DATE
Online / Distance : Anytime (Domestic Students) Face to Face: "Click to refer Intake Calendar"
UNITS OF COMPETENCY
21 Units of Competency
Course Code : SIT40416
ELIGIBILITY
- Over 18 years old at the time of enrolment
- Successful completion of language, literacy and numeracy assessment
- Ability to demonstrate core skills and capabilities to a level appropriate to the course
- Identification Documents
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 from others and use discretion to solve non-routine problems. Many individuals have supervisory responsibilities and plan, monitor and evaluate the work of team members.
Unlock your potential career as a /an:
• Bar Supervisor or Team Leader
• Concierge
• Duty Manager
• Shift Manager
• Front Office Supervisor
• Housekeeping Supervisor
Unlock your potential career as a /an:
• Bar Supervisor or Team Leader
• Concierge
• Duty Manager
• Shift Manager
• Front Office Supervisor
• Housekeeping Supervisor
COURSE STRUCTURE
This course consists of 21 units of competency, 9 units of competency which are Core and 12 units of competency which are Elective. Students must successfully complete all units to gain their qualification.
Training delivery consists of formal structured training and assessment of the practical application of the theoretical knowledge acquired through the structure training over the duration of the training program.
Training delivery consists of formal structured training and assessment of the practical application of the theoretical knowledge acquired through the structure training over the duration of the training program.
UNITS OF COMPETENCY
| Core Units | |
| BSBDIV501A | Manage diversity in the workplace |
BSBMGT515A | Manage operational plan |
SITXCCS401 | Enhance the customer service experience |
SITXCCS501 | Manage quality customer service |
SITXCOM401 | Manage conflict |
SITXFIN402 | Manage finances within a budget |
SITXFIN501 | Prepare and monitor budgets |
SITXGLC501 | Research and comply with regulatory requirements |
SITXHRM401 | Roster staff |
SITXHRM402 | Lead and manage people |
SITXMGT401 | Monitor work operations |
SITXMGT501 | Establish and conduct business relationships |
SITXWHS401 | Implement and monitor work health and safety practices |
| Elective Units | |
| BSBWOR203B | Work effectively with others |
SITXFSA101 | Use hygienic practices for food safety |
SITHCCC101 | Use food preparation equipment |
SITHCCC201 | Produce dishes using basic methods of cookery |
SITHCCC202 | Produce appetizers and salads |
SITHCCC203 | Produce stocks, sauces and soups |
SITHCCC204 | Produce vegetable, fruit, egg and farinaceous dishes |
SITHCCC301 | Produce poultry dishes |
SITHCCC302 | Produce seafood dishes |
SITHCCC303 | Produce meat dishes |
SITHCCC307 | Prepare food to meet special dietary requirements |
SITHCCC308 | Produce cakes, pastries and breads |
SITHKOP302 | Plan and cost basic menus |
SITXCCS303 | Provide service to customers |
SITHCCC309 | Work effectively as a cook |
DELIVERY METHODS & ASSESSMENT METHODS
This course is delivered in following ways:Classroom based (Face to Face) - minimum 12 to 20 hours weekly study requires (Domestic Students only) Online Distance based learning
Assessment is based on competency (the ability to demonstrate specific skills) and is undertaken through a combination which may consist of classroom observation, discussion, case studies, role plays & written assignments and the work placement.
Assessment is based on competency (the ability to demonstrate specific skills) and is undertaken through a combination which may consist of classroom observation, discussion, case studies, role plays & written assignments and the work placement.
COURSE FEE
Refer to IIPD course fees and Charges