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This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.
This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialization in accommodation services, cookery, food and beverage and gaming.
Possible job titles include:
- banquet or function manager
- bar manager
- café manager
- chef de cuisine
- chef patissier
- club manager
- executive housekeeper
- front office manager
- gaming manager
- kitchen manager
- motel manager
- restaurant manager
- sous chef
- unit manager catering operations.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
All international students must have completed an equivalent of Australian Year 12, VCE or its equivalent overseas qualification.
- English Language Requirements
All students entering this qualification must have a minimum English Language proficiency level of one of the below:- IELTS band score of 5.5 (Academic or general version) or equivalent internationally recognized exam result in line with DHA regulations
or, a Senior Secondary Certificate of Education
or, a substantial part of a Certificate III or higher level qualification, from the Australian Qualifications Framework. - Age Requirements
Students must be over 18 years of age to apply. - Pre-Training Review
Every learner must go through a Pre-Training Review (PTR) Process. The PTR process includes a PTR form, mandatory LLN Test and a computer self-assessment test which is reviewed by the Student Support Services team (Student Support Officer, LLN Support Officer, Trainer and Assessor & the Training Manager). The Pre-Training Review process ensures that educational and support needs of every learner are determined and that the learner is placed into a suitable course based on their career goals, interests, skills and knowledge assessed. The completed form must be submitted to Student Support Services at Level 6, 501 Latrobe Street, Melbourne, VIC 3000.
- The total tuition fee for the complete course is AUD 17000.00.
- Enrolment Fee: AUD 200 (non – refundable).
- Material Fee: AUD 800.
If a student is not able to meet the minimum entry requirements but considers that they have the skills and experience to succeed in the course, they may apply to ANGAD Australian Institute of Technology for special consideration for entry.
- Classroom study (Level 5&6, 501 Latrobe Street, Melbourne, VIC 3000)
- Practical training in the kitchen (9 Nicholson Street, Bentleigh, VIC 3204)
Participants will be advised of the assessment requirements at the beginning of each unit. Assessment will usually commence in the session following delivery.
The assessment process may include:
- Written reports
- Presentations/Demonstrations
- Classroom activities/ Role plays
- Case studies
- Written test
- Project work/Research/ Portfolio
3 units must be completed:
14 core units
19 elective units, consisting of:
1 unit from Group A
1 unit from Group B
11 units from Group C
6 units from Group C, Group D, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
| Unit Code / Unit Title | Core/Electives |
| SITXGLC002 Identiy and manage leagal risk and comply with law | Core |
| SITXFIN009 – Manage finances within a budget | Core |
| SITXMGT004 Monitor work operations | Core |
| SITXHRM009 – Lead and manage people | Core |
| SITXCCS016 Develop and manage quality customer service practices | Core |
| SITXMGT005 Establish and conduct business relationships | Core |
| SITXFIN010 Prepare and monitor budgets | Core |
| SITXHRM0012 Monitor staff performance | Core |
| BSBFIN601 – Manage organisational finances | Core |
| BSBOPS601 – Develop and implement business plans | Core |
| SITXHRM010 – Recruit, select and induct staff | Core |
| SITXMPR014 – Develop and implement marketing strategies | Core |
| SITXFIN011 – Manage physical assets | Core |
| SITXWHS008 – Establish and maintain a work health and safety system | Core |
| SITXFSA006 – Participate in safe food handling practices | Electives |
| BSBTWK501 – Lead diversity and inclusion | Electives |
| SITXCOM010 – Manage conflict | Electives |
| SITHIND006 – Source and use information on the hospitality industry | Electives |
| SITXFSA005 – Use hygienic practices for food safety | Electives |
| BSBOPS502 – Manage business operational plans | Electives |
| SITHCCC029* – Prepare stocks, sauces and soups | Electives |
| SITHCCC027* Prepare dishes using basic methods of cookery | Electives |
| SITHCCC023* Use food preparation equipment | Electives |
| SITHCCC028* – Prepare appetisers and salads | Electives |
| SITHCCC036* – Prepare meat dishes | Electives |
| SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes | Electives |
| SITHCCC035* Prepare poultry dishes | Electives |
| SITHCCC042* – Prepare food to meet special dietary requirements | Electives |
| SITHCCC025* – Prepare and present sandwiches | Electives |
| SITHCCC037* – Prepare seafood dishes | Electives |
| SITHCCC041* – Produce cakes, pastries and breads | Electives |
| SITHPAT016* – Produce desserts | Electives |
| SITHCCC043* Work effectively as a cook | Electives |
Students may be granted RPL (Recognition of Prior Learning) or Credit Transfer if they are able to demonstrate that they have achieved the level of skills and knowledge equivalent to the unit they seek credit for through work experience, through life experiences or similar study at another institution. Students can apply for credit transfer or RPL at the time of enrolment. Applicants applying for RPL/CT should submit the RPL/CT application along with their original supporting documents to Student Administration. Where RPL is being applied, the student must submit all relevant evidence of work experience and where learning has occurred. A Credit Transfer application must be accompanied by Nationally Recognized Certificates or Statement of Attainments indicating the units successfully completed including unit codes and titles and dates of completion. Credit Transfer may also include credit transfer based on formal learning that is outside the AQF.