Course Details:

  • Course Code: SIT60322
  • CRICOS Course Code: 112203B
  • Course Duration: 104 weeks

This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions.

This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

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 22,00.00.

At the time of enrolment the student has to pay AUD 23,800.00 [Tuition Fees (AUD 22000.00) + Enrollment Fees (AUD 200) + Material Fees (AUD 1600)].

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 CodeUnit TitleCore/Elective 
BSBFIN601Manage organisational financesCore
BSBOPS601Develop and implement business plansCore
SITXCCS016Develop and manage quality customer service practicesCore
SITXFIN009Manage finances within a budgetCore
SITXFIN010Prepare and monitor budgetsCore
SITXFIN011Manage physical assetsCore
SITXGLC002Identify and manage legal risks and comply with lawCore
SITXHRM009Lead and manage peopleCore
SITXHRM010Recruit, select and induct staffCore
SITXHRM012Monitor staff performanceCore
SITXMGT004Monitor work operationsCore
SITXMGT005Establish and conduct business relationshipsCore
SITXMPR014Develop and implement marketing strategiesCore
SITXWHS008Establish and maintain a work health and safety systemCore
SITXFSA005Use hygienic practices for food safetyElectives
SITXHRM007Coach others in Job Skills Electives
SITHCCC023Use food preparation equipmentElectives
SITXWHS005Participate in safe work PracticesElectives
SITHCCC026Package prepared foodstuffsElectives
SITHCCC027Prepare dishes using basic methods of cookeryElectives
SITHCCC028Prepare appetisers and saladsElectives
SITHCCC029Prepare stocks, sauces and soupsElectives
SITHCCC030Prepare vegetable, fruit, eggs and farinaceous dishesElectives
SITHCCC031Prepare vegetarian and vegan dishesElectives
SITHCCC035Prepare poultry dishesElectives
SITHCCC036Prepare meat dishesElectives
SITHCCC037Prepare seafood dishesElectives
SITXCOM007Show Social and Cultural SensitivityElectives
SITXCCS014Provide Service to Customers Electives
SITHCCC042Prepare food to meet special dietary requirementsElectives
SITHCCC043Work effectively as a cookElectives
SITXFSA006Participate in safe food handling practicesElectives
SITXINV006Receive, store and maintain stock

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 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.