
Course Details:
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.
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)].
Aims of Faculty of Business
Unit Code | Unit Title | Core/Elective |
BSBFIN601 | Manage organisational finances | Core |
BSBOPS601 | Develop and implement business plans | Core |
SITXCCS016 | Develop and manage quality customer service practices | Core |
SITXFIN009 | Manage finances within a budget | Core |
SITXFIN010 | Prepare and monitor budgets | Core |
SITXFIN011 | Manage physical assets | Core |
SITXGLC002 | Identify and manage legal risks and comply with law | Core |
SITXHRM009 | Lead and manage people | Core |
SITXHRM010 | Recruit, select and induct staff | Core |
SITXHRM012 | Monitor staff performance | Core |
SITXMGT004 | Monitor work operations | Core |
SITXMGT005 | Establish and conduct business relationships | Core |
SITXMPR014 | Develop and implement marketing strategies | Core |
SITXWHS008 | Establish and maintain a work health and safety system | Core |
SITXFSA005 | Use hygienic practices for food safety | Electives |
SITXHRM007 | Coach others in Job Skills | Electives |
SITHCCC023 | Use food preparation equipment | Electives |
SITXWHS005 | Participate in safe work Practices | Electives |
SITHCCC026 | Package prepared foodstuffs | Electives |
SITHCCC027 | Prepare dishes using basic methods of cookery | Electives |
SITHCCC028 | Prepare appetisers and salads | Electives |
SITHCCC029 | Prepare stocks, sauces and soups | Electives |
SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Electives |
SITHCCC031 | Prepare vegetarian and vegan dishes | Electives |
SITHCCC035 | Prepare poultry dishes | Electives |
SITHCCC036 | Prepare meat dishes | Electives |
SITHCCC037 | Prepare seafood dishes | Electives |
SITXCOM007 | Show Social and Cultural Sensitivity | Electives |
SITXCCS014 | Provide Service to Customers | Electives |
SITHCCC042 | Prepare food to meet special dietary requirements | Electives |
SITHCCC043 | Work effectively as a cook | Electives |
SITXFSA006 | Participate in safe food handling practices | Electives |
SITXINV006 | Receive, store and maintain stock | Electives |
Melbourne Campus
Level 5&6, 501 Latrobe St,
Melbourne, VIC 3000
Australia
Bentleigh Campus
9 Nicholson St,
Bentleigh, VIC 3204
Australia
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