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)**
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.
Possible Job Outcomes: Learners who have successfully completed the course are expected to find employment in the following positions:
*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
- 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
- Face to Face Classroom
- Homework and Self-study
- Work Placement hours
- Assignment activities
- Assessment time
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
*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