CRICOS: 107656D

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 latest release of the qualification and packaging rules can be found here.

COURSE OVERVIEW

Duration:

• 78 weeks including 64 weeks of study and 14 weeks of holidays

Mode of Study:

• Face-to-face Classroom-Based Learning
• Practical Training and Assessment

Mode of delivery

• This program is delivered face to face.

Delivery Schedule:

• Classes are rostered for 2½ days per week.
• Full-Time studies require students to attend a minimum of 20 scheduled course contact hours per week.

Weekly Delivery Schedule

Units without practical components:

• 2 Days of Face-to-Face classroom based learning and;
• 5 hours of structured and supervised learning

Units with practical components:

• Day 1: Face-to-Face in class and;
• Day 2: In the training kitchen
• 5 hours of structured and supervised learning

Fees

• Enrolment Fees: $250
• Tuition Fees: $25,000
• Material Fees: $2000 *

*Material fee includes

• The study material provided in the classroom
• The ingredients being used in Training Kitchen during training.

Training & Assessment Strategy:

The training and assessment strategy of this qualification includes the following methods of delivery and assessment to suit your learning style and the requirements of each unit of competency.

• Face to face discussions, learning activities and skills observations
• Practical learning and skills observations taking place in the training kitchen
• Practical tasks, projects and assessments
• Portfolio Evidence
• Real work/life experience
• Simulated work-based learning and assessment
• Written assessments including projects and knowledge based questions
• Structured and guided e-learning activities
• Industry excursions and incursions
• Other specific methods applied to each unit of competency

Recognition of Prior Learning

Recognition is available upon request students with prior skills, experience, knowledge, or qualifications obtained from formal studies or training, in a related area. Recognition may reduce the duration of your studies.

ENTRY REQUIREMENTS

Admission Requirements

• Completion of high school studies equivalent to Australian Year 12 (international students only, year 11 or equivalent) schooling OR
• Completion of secondary school /A level education overseas OR
• Demonstrated knowledge, skills and experience in the hospitality industry as per AQF requirements AND
• Completion of SIT40521 Certificate IV in Kitchen Management (or superseded version)

English Language Requirement (for International Students only): In instances where the Department of Home Affairs (DHA) requires evidence of English language proficiency for student visa application, you will need to provide proof that you satisfy one of the following English language requirements:

• IELTS Test Score of 6.0; OR
• PTE Academic Test Score of 52; OR
• Cambridge English: Advanced (CAE) Test Score of 169; OR
• OET Pass Grade OR
• Currently studying in Australia and have studied for a period of 6 months or more at AQF Certificate III level or above.
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CAREER PATHWAY

Qualification Pathway

After completing this qualification, the students may progress to University for Bachelors in business management.

Job Outlook

This qualification suits students seeking a career in the following job roles:

• Business Development Manager
• Business Analyst

INTAKES DATES