About this course

Entry Requirements

    • USI (Unique Student Identifier) Number
    • Mature age entry (18+)
    • Initial skills assessment
    • Valid and current email address
    • National Police Check (Fee applies)**
    ** For Traineeship / Apprenticeship programs, employer(s) are responsible for all relevant police checks.

Course

Overview: This qualification reflects the role of skilled operators who use a broad range of hospitality skills combined with sound knowledge of industry operations. They operate independently or with limited guidance and use discretion to solve non-routine problems. Many individuals have supervisory responsibilities and plan, monitor and evaluate the work of team members.
Learning Outcomes:
  • Skills and knowledge on how to manage financial budgets
  • Resolve complex or escalated complaints
  • Manage staff and rosters
  • Manage team performance through effective leadership
  • Skills to plan and manage food and beverage operations
    For a detailed outline on the learning outcomes of this qualification, please visit www.training.gov.au
Learner Commitment: In order to undertake this qualification, the learner commitment is expected to be at a minimum of 35-45 hours a week. This includes:
  • Face to Face Classroom
  • Homework and Self-study
  • Work Placement hours
  • Assignment activities
  • Assessment time
*The above mentioned hours may vary based on the learner’s recognition of prior learning and competencies

Possible Job Outcomes: Learners who have successfully completed the course are expected to find employment in the following positions:
  • Concierge
  • Team Leader
  • Duty Manager
  • Shift Manager
  • Food and Beverage Supervisor
Work Placement: 100 hours’ minimum work placement within within a Restaurant, Pub or Club environment is compulsory for this qualification. Work Experience Insurance will be provided by REACH for Training

*Please Note: The elective units selected are relevant to local industry requirements, the work outcome and the qualification level. The electives listed below are REACH for Training preferred electives

CENTRELINK APPROVAL NUMBER: 2P728

Core Units

Unit code
(Core - all units required)

Competency Name

SITXWHS003

Implement and monitor work health and safety practices

SITXCCS007

Enhance customer service experiences

SITHIND004

Work effectively in hospitality service

SITXHRM001

Coach others in job skills

SITXHRM003

Lead and manage people

SITXFIN003

Manage finances within a budget

SITXMGT001

Monitor work operations

SITXCOM005

Manage conflict

BSBDIV501

Manage diversity in the workplace

Elective Units

Elective Units
(Elective - optional units)

Competency Name

SITXFSA001

Use hygienic practices for food safety

SITXFSA002

Participate in safe food handling practices

SITXCCS002

Provide visitor information

SITXCCS006

Provide service to customers

SITXCOM002

Show social and cultural sensitivity

BSBINN201

Contribute to workplace innovation

BSBCMM201

Communicate in the workplace

BSBWOR203

Work effectively with others

SITHFAB001

Clean and tidy bar areas

SITHFAB004

Prepare and serve non-alcoholic beverages

SITHFAB016

Provide advice on food

SITXHRM002

Roster staff

Career Pathway