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- Course Code: SIT50422
- CRICOS Course Code: 112202C
- Course Duration: 104 Weeks
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 acquiring targeted skills in accommodation services, cookery, food and beverage and gaming. The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.
Possible Job Titles include:
Banquet or Function Manager, Bar Manager, Café Manager, Chef de Partie, Chef Patissier, Club Manager, Executive Housekeeper, Front Office manager, Gaming Manager, Kitchen Manager, Motel Manager, Restaurant Manager, Sous Chef, Unit Manager Catering Operations
To gain entry into this course, participants should have successfully completed year 12 or equivalent level of studies.
- Age Requirement:
Students must be of 18 years of age to apply. - English Language Entry Requirements:
An IELTS score of 5.5 or equivalent is required for entry into this program. However if a student has an IELTS score of 5.0, the student will be required to complete an English Language course to achieve the required standard prior to commencement of the course.. - 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 tuition fee for the complete course is AUD 17,000.00.
At the time of enrolment the student has to pay AUD 18,000.00 [Tuition Fees (AUD 17000.00) + Enrollment Fees (AUD 200) + Material Fees (AUD 800)].
This course is delivered in a classroom-based environment with practical requirements simulated to reflect the training requirements. The delivery of training will include a mixture of face-to-face teaching, lectures, workshop delivery, group discussions, and individual research.
- The assessment process will include oral, written and practical presentations, and real life simulations.
Aims of Faculty of Business
- Enhance student learning through a wide variety of methods.
- Develop competencies for the pursuit of further academic work and success in the world of business.
- Foster an understanding of global situations and influences and an appreciation of the values and perspectives of other cultures and societies.
| Unit Code | Unit Title | Credit From |
| SITXCOM010 | Manage conflict | Core |
| SITXFIN009 | Manage finances within a budget | Core |
| SITXHRM008 | Roster staff | Core |
| SITXHRM009 | Lead and manage people | Core |
| SITXMGT004 | Monitor work operations | Core |
| SITXWHS007 | Implement and monitor work health and safety practices | Core |
| SITXCCS016 | Develop and manage quality customer service practices | Core |
| SITXFIN010 | Prepare and monitor budgets | Core |
| SITXMGT005 | Establish and conduct business relationships | Core |
| SITXCCS015 | Enhance customer service experiences | Core |
| SITXGLC002 | Identify and manage legal risks and comply with law | Core |
| SITXFSA005 | Use hygienic practices for food safety | Elective |
| SITHCCC043 | Work effectively as a cook | Elective |
| SITHCCC023 | Use food preparation equipment | Elective |
| SITHCCC038 | Produce and serve food for buffets | Elective |
| SITHCCC026 | Package prepared foodstuffs | Elective |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Elective |
| SITHCCC028 | Prepare appetisers and salads | Elective |
| SITHCCC029 | Prepare stocks, sauces and soups | Elective |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Elective |
| SITHCCC031 | Prepare vegetarian and vegan dishes | Elective |
| SITHCCC035 | Prepare poultry dishes | Elective |
| SITHCCC036 | Prepare meat dishes | Elective |
| SITHCCC037 | Prepare seafood dishes | Elective |
| SITHCCC040 | Prepare and serve cheese | Elective |
| SITHCCC041 | Produce cakes, pastries and breads | Elective |
| SITHCCC042 | Prepare food to meet special dietary requirements | Elective |
| SITXFSA006 | Participate in safe food handling practices | Elective |
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 with detailed 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.
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 with detailed 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.
If a student is not able to meet the minimum entry requirements but considers 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.