CRICOS Course Code:102964K
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, cafes, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, cookery, food and beverage and gaming.
Possible job titles include:
- banquet or function manager
- bar manager
- cafe manager
- chef de cuisine
- chef patissier
- club manager
- executive housekeeper
- front office manager
- gaming manager
- kitchen manager
- motel manager
- restaurant manager
- sous chef
- unit manager catering operations.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
The latest release of the qualification and packaging rules can be found at the following link:
International students must:
- Be at least 18 years of age and have completed the equivalent of Year 12. (*see IIE international academic admission guide for academic entry requirement)
- Participate in a course entry interview to determine suitability for the course and student needs.
- Have an IELTS* score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
- Educated for 5 years in an English-speaking country; or
- Successful completion of an English Placement Test
*Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5.
This qualification will be delivered over 78 weeks, including 60 weeks of training and assessment spread over 6 terms of 10 weeks each, plus one work placement block completed the term break and 18 weeks of holidays.
|BSBDIV501||Manage diversity in the workplace|
|BSBMGT517||Manage operational plan|
|SITXCCS007||Enhance customer service experiences|
|SITXCCS008||Develop and manage quality customer service practices|
|SITXFIN003||Manage finances within a budget|
|SITXFIN004||Prepare and monitor budgets|
|SITXGLC001||Research and comply with regulatory requirements|
|SITXHRM003||Lead and manage people|
|SITXMGT001||Monitor work operations|
|SITXMGT002||Establish and conduct business relationships|
|SITXWHS003||Implement and monitor work health and safety practices|
|SITXFSA001||Use hygienic practices for food safety|
|SITHKOP005||Coordinate cooking operations|
|SITHCCC013||Prepare seafood dishes*|
|SITHCCC014||Prepare meat dishes*|
|SITHCCC019||Produce cakes, pastries and bread*|
|BSBCMM401||Make a presentation|
|BSBITU306||Design and produce business documents|
|SITXWHS002||Identify hazards, assess and control safety risks|
|BSBWOR203||Work effectively with others|
|SITXCCS006||Provide service to customers|
|SITXHRM001||Coach others in job skills|
|SITHIND002||Source and use information on the hospitality industry|
|BSBSUS401||Implement and monitor environmentally sustainable work practices|
|BSBFIA401||Prepare financial reports|
Assessment methods used for this qualification will provide a range of ways for individuals to demonstrate that they have met the required outcomes including:
- Supervisor reports
- Report writing
- Questioning (oral or written)
At the beginning of each unit, trainers will outline the assessment tasks that must be completed.
Students may apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer or recognition of prior learning) as per the information included in our International Student Handbook, which is available at www.iie.edu.au
For international students, the granting of course credit may affect course fees as well as the duration of the course.
The result of an application for credit and any changes to fees or course duration will be advised to students in writing.
If course credit is granted following issuance of the Confirmation of Enrolment, students will receive a new Confirmation of Enrolment showing a reduced duration.
For any questions about course credit, contact us at the details shown below.
Vocational Placement 120 hours of vocational placement required.
- 15hrs face to face classroom-based
- 5 Hrs. Online Via Online Learning System
IIE Main Campus at S1, L2, 16-18 Wentworth Street, Parramatta, NSW 2150
Potential employment options are in the commercial cookery sector in the roles such as chef or chef de partie.
Students who complete this course may wish to continue their education into a range of Diploma qualifications, such as the SIT50416 Diploma of Hospitality Management.