Full time: 78 Weeks
Part Time: Up to 3 years (Domestic Student only)
This course can be delivered in number of ways, Kindly refer below Delivery Method tab for your preference.
UNITS OF COMPETENCY
28 Units of Competency
Course Code : SIT50416
CRICOS Course Code: 091004J
FOR DOMESTIC STUDENT FOR INTERNATIONAL STUDENT
- 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
- IELTS 5.5 / TOEFL 46 / PTE Academic 42 / CAE 47 / OET Pass / TOEFL PBT 527 or equivalent
- Students seeking admission must have completed year 12 or equivalent Australian qualifications in their country.
- 18 years or above at the time of enrolment
See Department of Immigration and Border Protection website: www.border.gov.au
for more details on assessment level requirements for your country.
This qualification provides the skills and knowledge for an individual to be competent as a manager in any hospitality functional area. This individual would possess a sound theoretical knowledge base and be able to use a range of specialised, technical or managerial competencies to plan, carry out and evaluate their own work and/or the work of their team. Work would be undertaken in various hospitality settings, such as restaurants, hotels, catering operations, motels, clubs, pubs, cafes and coffee shops.
Unlock your potential career as a /an:
• Restaurant Manager
• Kitchen Manager
• Front Office Manager
• Sous Chef
• Motel Manager
This course consists of 28 units of competency, 13 units of competency which are Core and 15 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
UNITS OF COMPETENCY
Manage diversity in the workplace
Manage operational plan
Enhance customer service experiences
Develop and manage quality customer service practices
Manage finances within a budget
Prepare and monitor budgets
Research and comply with regulatory requirements
Lead and manage people
Monitor work operations
Establish and conduct business relationships
Implement and monitor work health and safety practices
Use hygienic practices for hospitality service
Work effectively in hospitality service
Provide housekeeping services to guests
Prepare rooms for guests
Launder linen and guest clothes
Provide accommodation reception services
Access and interpret product information
Use a computerised reservations or operations system
Respond to a customer in crisis
Make a presentation
Create electronic presentations
Design and produce business documents
DELIVERY METHODS & ASSESSMENT METHODS
This course is delivered in following ways:Classroom based (Face to Face)*OnlineDistance based learning
* Requires a minimum of 12 to 20 hours weekly Classroom based study.
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.