Description
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 specialisation in accommodation services, cookery, food and beverage and gaming.
Eligibility
This Course is subsidised under the 2019-2020 Queensland VET Investment Plan administered by the Department of Employment, Small Business and Training’s (DESBT)
To be eligible for the Higher Level Skills program, individuals must:
- be aged 15 years or over
- be no longer at school
- permanently reside in Queensland
- be an Australian citizen, Australian permanent resident (includes humanitarian entrant), temporary resident with the necessary visa and work permits on the pathway to permanent residency, or a New Zealand citizen
- not hold, and not be enrolled in, a certificate IV or higher-level qualification, not including qualifications completed at school and foundation skills training.
(In addition to the standard eligibility requirements, specific restrictions and/or exemptions may apply to participation in certain subsidised qualifications. Any additional eligibility requirements will be based on industry advice or requirements under the relevant national training package and will be detailed in the Queensland Training Subsidies List)
For more information please read the Student Fact Sheet
Unit Modules
| Core units | |
| BSBDIV501 | Manage diversity in the workplace |
| BSBMGT517 | Manage operational plan |
| SITXCCS007 | Enhance customer service experiences |
| SITXCCS008 | Develop and manage quality customer service practices |
| SITXCOM005 | Manage conflict |
| SITXFIN003 | Manage finances within a budget |
| SITXFIN004 | Prepare and monitor budgets |
| SITXGLC001 | Research and comply with regulatory requirements |
| SITXHRM002 | Roster staff |
| SITXHRM003 | Lead and manage people |
| SITXMGT001 | Monitor work operations |
| SITXMGT002 | Establish and conduct business relationships |
| SITXWHS003 | Implement and monitor work health and safety practices |
| Elective units | |
| SITXFSA001* | Use hygienic practices for food safety |
| SITHIND004 | Work effectively in hospitality service |
| SITXWHS002 | Identify hazards, assess and control safety risks |
| SITHFAB005 | Prepare and serve espresso coffee |
| SITHIND001 | Use hygienic practices for hospitality service |
| SITHIND002 | Source and use information on the hospitality industry |
| SITHFAB016 | Provide advice on food |
| SITHFAB002 | Provide responsible service of alcohol |
| BSBSUS401 | Implement and monitor environmentally sustainable work practices |
| SITXHRM001 | Coach others in job skills |
| SITXFSA002 | Participate in safe food handling practices |
| SITXFIN001 | Process financial transactions |
| BSBWOR203 | Work effectively with others |
| SITXINV004 | Control Stock |
| SITXINV003 | Purchase goods |
Duration
12 Months
Please contact Admin Staff for more information at 1300 GO SITS (1300 467 487).
Mode of Delivery
- Face to face
- On the job for GAP training
Location
QLD: Logan Central
Co-Contribution Fee
|
QUALIFICATION CODE AND NAME |
NON – CONCESSIONAL STUDENTS |
CONCESSIONAL STUDENTS |
SIT50416DIPLOMA OF HOSPITALITY MANAGEMENT |
$2.00 PER UNIT
$56.00 TOTAL |
$1.00 PER UNIT
$28.00 TOTAL |
