* Resource
All applicants must be over 18 years of age
Academic equivalent – Year 10+ (Certificate IV and Diploma) / Year 12+(Advanced Diploma)
Upper Intermediate English skills
Literacy Language and Numeracy Test designed by GIC
IELTS 6.0+ (if 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 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.
Mode of Study: Practical sessions, face-to-face workshops and self-paced workbooks
CRICOS Code: 107054H
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Unit Code,
Enhance customer service experience
Develop and manage quality customer service
Manage conflict
Manage finances within a budget
Prepare and monitor budgets
Research and comply with regulatory requirements
Roster staff
Lead and manage people
Monitor work operations
Establish and conduct business relationships
Implement and monitor work health and safety practices
Use hygienic practice for food safety
Work effectively as a cook
Manage meetings
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, egg and farinaceous dishes
Prepare poultry dishes
Prepare seafood dishes
Prepare meat dishes
Prepare food to meet special dietary requirements
Produce cakes, pastries and breads
Provide First Aid
Participate in safe food handling practices
Manage operational plan
Manage diversity in the workplace
Pathway: Upon completion of this qualification, students can continue their studies with a BSB61015 Advanced Diploma in Leadership & Management
banquet or function manager
bar manager
café manager
chef de cuisine
chef patissier
club manager
executive housekeeper
OSHC: 530 ($) per year
