Students need to be 18 years of age or over
Satisfactory completion of Australian Year 10 qualification equivalent
IELTS 5.5 or equivalent is required
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.
CRICOS Course Code: 102510G
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Units of study
Unit name
Use hygienic practices for food safety
Use hygienic practices for hospitality service
Provide responsible service of alcohol
Identify hazards, assess and control safety risks
Implement and monitor work health and safety practices
Source and use information on the hospitality industry
Process accounts payable and receivable
Maintain fnancial records
Manage diversity in the workplace
Prepare and serve non-alcoholic beverages
Process payroll
Clean premises and equipment
Lead and manage people
Work effectively in hospitality service
Provide advice on food
Develop and manage quality customer service practices
Manage fnances within a budget
Enhance customer service experiences
Monitor work operations
Manage confict
Roster staff
Manage payroll
Prepare and monitor budgets
Recruit, select and induct staff
Monitor staff performance
Research and comply with regulatory requirements
Manage operational plan
Establish and conduct business relationships
Develop and implement a business plan
Establish and maintain a work health and safety system
Manage physical assets
Managefnances
Develop and implement marketing strategies
Possible job titles
Area manager or operations manager
Café owner or manager
Food and beverage manager
OSHC: 530 ($) AUD per year
